Ingredients:
6 egg whites (3/4 cup)
1 3/4 cups sifted all purpose flour
1/4 tsp salt
1 1/2 cups sugar
6 egg yolks
6 Tbsp fresh orange juice
1 Tbsp freshly grated orange peel
powdered sugar
Directions:
1. In large bowl of electric mixer, let egg whites warm to room temperature-about 1 hour. Measure flour; sift about 2 cups flour once on a sheet of waxed paper; fill cups lightly to overflowing; with spatula cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside.
2. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, 2 Tbsp at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside. Preheat oven to 350 degrees.
3. In small bowl of electric mixer, with the same beaters at high speed, beat egg yolks until very thick and lemon-colored-about 3 minutes. DO NOT UNDERBEAT. Gradually beat in remaining 1 cup sugar; continue beating until mixture is smooth.
4. At low speed, blend flour mixture and orange juice alternately into egg-yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. Wish a whisk or rubber spatula, using under-and-over motion, fold yolk mixture gently into whites.
5. Pour batter into an ungreased 9 3/4-to-10-by4 1/2-inch kugelhopf pan (large bundt pan) or 10-by-4 1/2-inch tube pan without a removable bottom. Bake 50 to 55 minutes in kugelhofp or 35 to 40 minutes in tube pan, until cake springs back when pressed with finger. Invert over bottle; cool completely.
6. Using an up-and-down motion, run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift powdered sugar over top of cake.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Wednesday, December 1, 2010
Wednesday, October 27, 2010
WEMP-Free version of the Best Pumpkin Cake Ever
Yey! I decided to make a pumpkin cake today, and really wanted my son to be able to enjoy it too...so, I tried it out with a gluten free cake mix and tweaked it a bit, and it looks amazing! I can't wait to taste it to see how close it is to the regular pumpkin cake! :)
This turned out pretty good...the texture is perfect! Which is awesome, since that's usually the difficult part! BUT, I think 1/2 cup margarine is WAY too much...next time I'm gonna try with just 1/4 cup. It actually overpowers the pumpkin! :( BUT, Derek likes it, so that's all that really matters, right?!
If you look at the picture, you probably can't tell which one is even WEMP-Free, can you?!
It's the one on the left...
WEMP-Free version of the Best Pumpkin Cake Ever
Ingredients:
1 Betty Crocker Gluten-free Yellow Cake Mix
- 2/3 cup water
- 1/4 cup soy margarine, melted (cake mix calls for 1/2 cup, but too much for this recipe!)
- 2 tsp gluten-free vanilla
- 4 1/2 tsp Ener-G egg replacer
- 6 Tbsp water
2 tsp baking powder
1 tsp baking soda
1/2 cup canned pumpkin
few sprinkles of cinnamon
Directions:
1. Heat oven to 350 degrees. Grease bottom and sides of 9x9 pan. Flour lightly with wheat-free flour mixture.
2. In large bowl, combine cake mix, baking powder, and baking soda. Add 2/3 cup water, soy margarine, vanilla. In small bowl, whisk together Ener-G egg replacer and 6 Tbsp water. Add to cake mix bowl. Beat together for about a minute to fully combine ingredients.
3. Add pumpkin and cinnamon. Beat for another minute.
4. Pour into prepared baking pan. Bake for 33-38 minutes, or until a cake tester comes out clean. Cool and enjoy!
Thursday, March 19, 2009
Sugarpaste/Fondant
This is the recipe I used to make the sugarpaste planks for Derek's Ark cake.
It came from Carol Deacon's book Party Cakes for Children
Ingredients:
1 lb 2 oz powdered sugar
1 egg white
2 Tbsp glucose (*CORN SYRUP*)
Directions:
1. Place the sugar into a bowl and make a well in the center.
2. Tip the egg white and glucose into the well and stir in using a wooden spoon.
3. Finish binding the icing together with your hands, kneading until all the sugar is incorporated and the icing feels silky and smooth. (*I had to add extra glucose to get it to all bind together.)
4. Double wrap immediately in two small plastic bags. It may be used right away.
Use within 1 week.
It came from Carol Deacon's book Party Cakes for Children
Ingredients:
1 lb 2 oz powdered sugar
1 egg white
2 Tbsp glucose (*CORN SYRUP*)
Directions:
1. Place the sugar into a bowl and make a well in the center.
2. Tip the egg white and glucose into the well and stir in using a wooden spoon.
3. Finish binding the icing together with your hands, kneading until all the sugar is incorporated and the icing feels silky and smooth. (*I had to add extra glucose to get it to all bind together.)
4. Double wrap immediately in two small plastic bags. It may be used right away.
Use within 1 week.
Streusel Lemon Torte
Streusel Lemon Torte
by Carole Walter
Ingredients:
1 Classic Genoise Cake (see other post) baked in a 10-cup savarin or fluted ring mold
Ingredients for Lemon Cream Filling:
1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
2/3 cup water
2/3 cup orange juice
4 large egg yolks
1 1/2 tsp grated lemon rind
1/4 cup freshly squeezed lemon juice
2 Tbsp soft unsalted butter
1 Tbsp Grand Marnier
1/2 cup heavy cream
Ingredients for The Cookie Streusel:
1/4 cup sugar
2/3 cup unsifted flour
3 Tbsp finely chopped almonds
1/4 cup unsalted butter, melted
1/2 recipe Sugar Syrup made with Grand Marnier (see below)
1 pint large unhulled strawberries, rinsed and well dried
Directions:
1. To make the filling: Combine the sugar, cornstarch, and salt in a small heavy saucepan. Whisk in the water and orange juice, blending until the dry ingredients are completely dissolved. Cook over medium heat, stirring continuously until the mixture comes to a boil and thickens. Simmer for a few moments. Remove from the heat and cool slightly.
2. Put the egg yolks in a small bowl and whisk lightly. Stir a small amoutn of the hot sugar/cornstarch mixture into the yolks to temper them. Then whisk the yolk mixture back into the sugar/cornstarch mixture, blending well. Cook over low heat, stirring slowly with a wooden spoon, until filling comes to a full boil and is smooth and thick.
3. Remove from the heat and blend in the grated lemon rind, lemon juice, and butter. Transfer into a medium-sized bowl. Press a piece of buttered wax paper directly onto the surface of the filling. Chill until quite cold, about 1 hour.
4. When the filling is chilled, stir in the Grand Marnier. In a medium-sized bowl, whip the heavy cream to soft peaks and fold in 1/2 of the cream, reserving the rest in the refrigerator for the lemon sauce.
5. Chill the filling again for at least 1/2 hour while you make the cookie streusel.
6. To make the cookie streusel: Preheat the oven to 350 degreees. Add the sugar, flour, and nuts to the melted butter. Stir with a kitchen fork until small crumbs form. Take a handful of crumbs and make a fist to form a large clump. Then break each clump into coarse crumbs. Repeat, making several clusters and breaking them until a nice streusel is formed.
7. Place the streusel crumbs in a 9-inch layer pan. Bake in the preheated oven for about 8 to 10 minutes, or until lightly browned and hardened. Toss with a fork occasionally for even toasting. Remove from the oven and set aside to cool.
To Assemble the Cake:
1. Slice the cake into 3 even layers. Place the bottom layer on a serving plate. Line the edge of the plate with strips of waxed paper. Brush the layer with warm sugar syrup and spread with the lemon cream to about 1/8-inch thickness. Repeat with the middle layer, moistening it with sugar syrup and covering it with additional filling to the same thickness.
2. Brush the cut side of the top layer with sugar syrup and arrange it on top of the cake, cut side down. Align the layers. Using a small spatula, spread the sides and top with a 1/8-inch coating of lemon cream. Reserve leftover filling for the sauce. Place the cake in the refrigerator and chill 1/2 hour.
3. Break up large pieces of streusel and sprinkle the crumbs thickly over the sides and top of the cake, pressing them gently into the lemon cream. Using a sugar shaker, dust the entire cake generously with confectioners' sugar. Carefully remove the waxed paper strips and chill uncovered in the refrigerator for at least 3 to 4 hours to set.
4. To make a lemon sauce for garnish, fold remaining whipped cream into the leftover lemon cream filling. If desired, flavor with an additional tablespoon of Grand Marnier. Chill until ready to serve.
To Serve: Remove the cake from the refrigerator 30 to 60 minutes before serving. Fill teh center with bright red unhulled strawberries. Or place a spoonful of lemon cream sauce at the side of each slice of the torte and nestle 2 or 3 strawberries into the cream.
Storage: Store in the refrigerator, lightly covered with a foil tent, for up to 3 days.
Sugar Syrup:
1 cup water
1/4 cup sugar
2 Tbsp dark rum or orange-flavored liqueur
Place the water and sugar in a small heavy saucepan. Bring to a slow boil and simmer 5 minutes. Off the heat, add the liqueur. Allow to cool slightly before applying to the cake. This may be made in advance. Rewarm before using.
by Carole Walter
Ingredients:
1 Classic Genoise Cake (see other post) baked in a 10-cup savarin or fluted ring mold
Ingredients for Lemon Cream Filling:
1 cup sugar
1/3 cup cornstarch
1/8 tsp salt
2/3 cup water
2/3 cup orange juice
4 large egg yolks
1 1/2 tsp grated lemon rind
1/4 cup freshly squeezed lemon juice
2 Tbsp soft unsalted butter
1 Tbsp Grand Marnier
1/2 cup heavy cream
Ingredients for The Cookie Streusel:
1/4 cup sugar
2/3 cup unsifted flour
3 Tbsp finely chopped almonds
1/4 cup unsalted butter, melted
1/2 recipe Sugar Syrup made with Grand Marnier (see below)
1 pint large unhulled strawberries, rinsed and well dried
Directions:
1. To make the filling: Combine the sugar, cornstarch, and salt in a small heavy saucepan. Whisk in the water and orange juice, blending until the dry ingredients are completely dissolved. Cook over medium heat, stirring continuously until the mixture comes to a boil and thickens. Simmer for a few moments. Remove from the heat and cool slightly.
2. Put the egg yolks in a small bowl and whisk lightly. Stir a small amoutn of the hot sugar/cornstarch mixture into the yolks to temper them. Then whisk the yolk mixture back into the sugar/cornstarch mixture, blending well. Cook over low heat, stirring slowly with a wooden spoon, until filling comes to a full boil and is smooth and thick.
3. Remove from the heat and blend in the grated lemon rind, lemon juice, and butter. Transfer into a medium-sized bowl. Press a piece of buttered wax paper directly onto the surface of the filling. Chill until quite cold, about 1 hour.
4. When the filling is chilled, stir in the Grand Marnier. In a medium-sized bowl, whip the heavy cream to soft peaks and fold in 1/2 of the cream, reserving the rest in the refrigerator for the lemon sauce.
5. Chill the filling again for at least 1/2 hour while you make the cookie streusel.
6. To make the cookie streusel: Preheat the oven to 350 degreees. Add the sugar, flour, and nuts to the melted butter. Stir with a kitchen fork until small crumbs form. Take a handful of crumbs and make a fist to form a large clump. Then break each clump into coarse crumbs. Repeat, making several clusters and breaking them until a nice streusel is formed.
7. Place the streusel crumbs in a 9-inch layer pan. Bake in the preheated oven for about 8 to 10 minutes, or until lightly browned and hardened. Toss with a fork occasionally for even toasting. Remove from the oven and set aside to cool.
To Assemble the Cake:
1. Slice the cake into 3 even layers. Place the bottom layer on a serving plate. Line the edge of the plate with strips of waxed paper. Brush the layer with warm sugar syrup and spread with the lemon cream to about 1/8-inch thickness. Repeat with the middle layer, moistening it with sugar syrup and covering it with additional filling to the same thickness.
2. Brush the cut side of the top layer with sugar syrup and arrange it on top of the cake, cut side down. Align the layers. Using a small spatula, spread the sides and top with a 1/8-inch coating of lemon cream. Reserve leftover filling for the sauce. Place the cake in the refrigerator and chill 1/2 hour.
3. Break up large pieces of streusel and sprinkle the crumbs thickly over the sides and top of the cake, pressing them gently into the lemon cream. Using a sugar shaker, dust the entire cake generously with confectioners' sugar. Carefully remove the waxed paper strips and chill uncovered in the refrigerator for at least 3 to 4 hours to set.
4. To make a lemon sauce for garnish, fold remaining whipped cream into the leftover lemon cream filling. If desired, flavor with an additional tablespoon of Grand Marnier. Chill until ready to serve.
To Serve: Remove the cake from the refrigerator 30 to 60 minutes before serving. Fill teh center with bright red unhulled strawberries. Or place a spoonful of lemon cream sauce at the side of each slice of the torte and nestle 2 or 3 strawberries into the cream.
Storage: Store in the refrigerator, lightly covered with a foil tent, for up to 3 days.
Sugar Syrup:
1 cup water
1/4 cup sugar
2 Tbsp dark rum or orange-flavored liqueur
Place the water and sugar in a small heavy saucepan. Bring to a slow boil and simmer 5 minutes. Off the heat, add the liqueur. Allow to cool slightly before applying to the cake. This may be made in advance. Rewarm before using.
Classic Genoise
This is a recipe from Carole Walter's book Great Cakes. I think I'm going to use this next week to make a Streusel Lemon Torte for a party...we'll see how it tastes then!
Classic Genoise
Ingredients:
5 large eggs
2/3 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp fresh grated lemon rind
3 Tbsp warm (100 to 110 degrees) clarified butter
1 cup plus 2 Tbsp sifted cake flour
Directions:
1. Position rack in the lower third of the oven and preheat to 350 degrees. GENEROUSLY grease the selected cake pan and lightly dust with flour.
2. Select a saucepan that will suspend the large bowl of an electric mixer at least 2 inches above the pan's bottom. Fill the pan with 2 inches of water, bring to a boil, reduce heat, and maintain at a simmer.
3. Put the eggs in the mixing bowl. Whisk in the sugar, mixing briefly just to blend. Do not beat. Place the bowl over the simmering water and slowly stir continuously for about 3 to 5 minutes until:
a. color darkens to a deep gold;
b. the mixture is runny when allowed to flow from the whisk;
c. the sugar is completely dissolved when rubbed between two fingers;
d. the temperature is quite warm, between 110 and 120 degrees.
Alternatively, set the bowl directly into a 10-inch skillet filled with 1 inch of simmering water and proceed as above, watching carefully to prevent overheating.
4. Remove the bowl from the pan and dry the bottom. Fit an electric mixer with the beaters or whip attachment and beat the egg mixture on medium-high speed until cool, about 4 to 5 minutes. The mixture should triple in volume and become thick and light in color. To test, run your finger across the egg foam; it should leave a canal that holds its shape.
5. Reduce the mixer speed to medium. Add the vanilla and grated lemon rind. Whip 2 to 3 minutes longer to stabilize the eggs. Do not overbeat or the mixture will begin to deflate.
6. Remove the bowl from the mixer. Place the warm butter in a measuring cup for liquids. Put the flour in a large fine strainer or sifter and sprinkle it over the egg mixture 2 to 3 Tablespoons at a time. Fold the flour in, using a large rubber spatula, taking 10 to 12 turns, and making sure to reach the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition since too much handling will deflate the batter. Add the flour quickly, in about 5 to 6 additions.
7. Before the last addition of flour, quickly pour the warm butter in a steady stream over the batter. Immediately sprinkle in the remaining flour, folding it in with about 12 to 15 turns. This entire procedure should be done in 15 to 20 seconds.
8. Using the rubber spatula, immediately push the batter into the prepared pan. If any butter has collected on the bottom of the bowl, DO NOT add it to the batter in the pan or it will retard the rising of the cake.
9. Tap the pan on the counter to remove air bubbles and quickly place in the preheated oven. Bake according to the time appropriate to the pan you have chosen (see below). Cake is done when it is golden brown on top, springy to the touch, and has completely come away from the sides of the pan.
10. Remove the cake from the oven and let stand 10 minutes. Invert onto a cake rack sprayed with nonstick coating, remove the pan, and cool cake completely. If the cake sticks, run a thin, sharp knife around the side of the pan to loosen.
Batter will fill: Baking Time:
9" x 3" round 35 to 40 minutes
10" x 2" round 30 to 35 minutes
Two 9" x 1 1/2" layers 20 to 25 minutes
10 cup ring 30 to 35 minutes
10 1/2" x 15 1/2" x 1", thick sheet cake 20 to 25 minutes
11" x 17" x 1" thin sheet cake 18 to 20 minutes
STORAGE: If you won't be using the cake immediately, wrap it in plastic wrap and place inside a plastic bag, secure well, and refrigerate up to 3 days. For longer storage, wrap in foil and place in plastic bag and freeze.
To thaw: Wrapped in foil, place in heated oven and bake at 350 degrees for 20 to 30 minutes or until thawed. Once the cake is thawed and spongy again, bake another 5 minutes to refresh it. Cake should be warm, but not hot. Cool on wire rack, then unwrap and frost/fill.
Classic Genoise
Ingredients:
5 large eggs
2/3 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp fresh grated lemon rind
3 Tbsp warm (100 to 110 degrees) clarified butter
1 cup plus 2 Tbsp sifted cake flour
Directions:
1. Position rack in the lower third of the oven and preheat to 350 degrees. GENEROUSLY grease the selected cake pan and lightly dust with flour.
2. Select a saucepan that will suspend the large bowl of an electric mixer at least 2 inches above the pan's bottom. Fill the pan with 2 inches of water, bring to a boil, reduce heat, and maintain at a simmer.
3. Put the eggs in the mixing bowl. Whisk in the sugar, mixing briefly just to blend. Do not beat. Place the bowl over the simmering water and slowly stir continuously for about 3 to 5 minutes until:
a. color darkens to a deep gold;
b. the mixture is runny when allowed to flow from the whisk;
c. the sugar is completely dissolved when rubbed between two fingers;
d. the temperature is quite warm, between 110 and 120 degrees.
Alternatively, set the bowl directly into a 10-inch skillet filled with 1 inch of simmering water and proceed as above, watching carefully to prevent overheating.
4. Remove the bowl from the pan and dry the bottom. Fit an electric mixer with the beaters or whip attachment and beat the egg mixture on medium-high speed until cool, about 4 to 5 minutes. The mixture should triple in volume and become thick and light in color. To test, run your finger across the egg foam; it should leave a canal that holds its shape.
5. Reduce the mixer speed to medium. Add the vanilla and grated lemon rind. Whip 2 to 3 minutes longer to stabilize the eggs. Do not overbeat or the mixture will begin to deflate.
6. Remove the bowl from the mixer. Place the warm butter in a measuring cup for liquids. Put the flour in a large fine strainer or sifter and sprinkle it over the egg mixture 2 to 3 Tablespoons at a time. Fold the flour in, using a large rubber spatula, taking 10 to 12 turns, and making sure to reach the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition since too much handling will deflate the batter. Add the flour quickly, in about 5 to 6 additions.
7. Before the last addition of flour, quickly pour the warm butter in a steady stream over the batter. Immediately sprinkle in the remaining flour, folding it in with about 12 to 15 turns. This entire procedure should be done in 15 to 20 seconds.
8. Using the rubber spatula, immediately push the batter into the prepared pan. If any butter has collected on the bottom of the bowl, DO NOT add it to the batter in the pan or it will retard the rising of the cake.
9. Tap the pan on the counter to remove air bubbles and quickly place in the preheated oven. Bake according to the time appropriate to the pan you have chosen (see below). Cake is done when it is golden brown on top, springy to the touch, and has completely come away from the sides of the pan.
10. Remove the cake from the oven and let stand 10 minutes. Invert onto a cake rack sprayed with nonstick coating, remove the pan, and cool cake completely. If the cake sticks, run a thin, sharp knife around the side of the pan to loosen.
Batter will fill: Baking Time:
9" x 3" round 35 to 40 minutes
10" x 2" round 30 to 35 minutes
Two 9" x 1 1/2" layers 20 to 25 minutes
10 cup ring 30 to 35 minutes
10 1/2" x 15 1/2" x 1", thick sheet cake 20 to 25 minutes
11" x 17" x 1" thin sheet cake 18 to 20 minutes
STORAGE: If you won't be using the cake immediately, wrap it in plastic wrap and place inside a plastic bag, secure well, and refrigerate up to 3 days. For longer storage, wrap in foil and place in plastic bag and freeze.
To thaw: Wrapped in foil, place in heated oven and bake at 350 degrees for 20 to 30 minutes or until thawed. Once the cake is thawed and spongy again, bake another 5 minutes to refresh it. Cake should be warm, but not hot. Cool on wire rack, then unwrap and frost/fill.
Friday, March 13, 2009
Derek's 1st Birthday Cake - Noah's Ark
Yeah, so I'm not going to even try to explain how we did this...let's just say that I worked for 15 hours and my engineer husband worked with me for 3 of them! We had a blast together! That was worth it all in itself.
But maybe I'll post pictures of the building process later when I have time and it's not past midnight.
But maybe I'll post pictures of the building process later when I have time and it's not past midnight.
Wednesday, March 11, 2009
Noah's Ark Cake Animals
I tried making marshmallow fondant last night, but it wasn't going to be stiff enough to make the animals out of, so I bought Wilton's Rolled Fondant at the store and dyed it different colors (gray, yellow, brown, pink, black, green, and left some white).
I am so excited! I think they turned out great! I like the sitting panda and the elephants the best!!! I really hope the ark turns out as good! :) We'll have to wait and see...
I am so excited! I think they turned out great! I like the sitting panda and the elephants the best!!! I really hope the ark turns out as good! :) We'll have to wait and see...
Friday, February 6, 2009
Pizza Cake
So, I for this cake I made 1 14" round chocolate cake and 1 14" round yellow cake. I cut both in half and stacked them, so when put together, I had 1 2-layer cake that was half chocolate and half yellow.
I then used a beige icing to cover the entire cake. I used red icing to make the "sauce". I used regular white icing, piped out of a small hole in a ziploc baggie for the cheese, and topped it with a bunch of marzipan toppings! I think it turned out great!
Thursday, February 5, 2009
Marzipan
This is a recipe I got when I took a cake decorating class a few years ago. It isn't the greatest tasting stuff in the world, but you use it to mold objects out of for cakes (I don't like the rolled fondant that you can use either). It's easy to work with (like PlayDoh) and it looks great!
I'm using this for making a Pizza cake for our worship team meeting. I'll post those pictures when it's done!
Ingredients:
8 oz Solo Brand almond paste
2 egg whites
4 cups powdered sugar
1/2 tsp almond extract
extra powdered sugar for kneading
cornstarch, if needed
Directions:
1. In Kitchen Aid Mixer bowl, combine almond paste, eggs, and extract. Add sugar about a cup at a time (at LOW speed to keep in bowl!). Mix until smooth. Should be the consistency of heavy pie crust or thick playdoh. If it's too dry, add cornstarch about 1 Tbsp at a time until it's all combined.
2. Use as you would Playdoh or clay to shape objects out of it. You can mix gel food coloring into it to make it whatever color you wish. If it's sticking to your hands or a cutting board, use knead with more powdered sugar.
I'm using this for making a Pizza cake for our worship team meeting. I'll post those pictures when it's done!
Ingredients:
8 oz Solo Brand almond paste
2 egg whites
4 cups powdered sugar
1/2 tsp almond extract
extra powdered sugar for kneading
cornstarch, if needed
Directions:
1. In Kitchen Aid Mixer bowl, combine almond paste, eggs, and extract. Add sugar about a cup at a time (at LOW speed to keep in bowl!). Mix until smooth. Should be the consistency of heavy pie crust or thick playdoh. If it's too dry, add cornstarch about 1 Tbsp at a time until it's all combined.
2. Use as you would Playdoh or clay to shape objects out of it. You can mix gel food coloring into it to make it whatever color you wish. If it's sticking to your hands or a cutting board, use knead with more powdered sugar.
Saturday, January 31, 2009
Chocolate Cherry Skillet Cake
This is a super simple Pampered Chef recipe that gets rave reviews everywhere I take it! I used to do this recipe when I sold Pampered Chef...and we called it the Better than Sex cake! :-)
Ingredients:
3 eggs, separated
1 can (21 ounces) cherry pie filling
1/4 cup water
1/2 teaspoon almond extract (or vanilla extract if you don't have almond)
1 package (18.25 ounces) Duncan Hines dark chocolate fudge cake mix
1 jar (11.7 ounces) hot fudge ice cream topping
1/3 cup sliced almonds, toasted (if desired)
Frozen vanilla yogurt or thawed, frozen fat-free whipped topping (optional)
Directions:
1. Preheat oven to 350°F. Lightly spray Family (12-in.) Skillet with oil using Kitchen Spritzer. Separate eggs over Classic Batter Bowl using Egg Separator; set yolks aside for another use. Lightly whisk egg whites. Add pie filling, water and almond extract; mix well. Add cake mix; mix until well blended using Classic Scraper. Pour batter over bottom of skillet, spreading evenly.
2. Bake, uncovered, 25-30 minutes or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove from oven to Stackable Cooling Rack; cool 10 minutes. Loosen edges of cake with Skinny Scraper. Carefully invert cake onto Round Platter or large, heat-safe serving plate.
3. Using Skinny Scraper, stir ice cream topping until smooth; carefully spread evenly over top of cake. Sprinkle almonds evenly around top edge of cake. Cut into wedges using Slice 'N Serve(R). Serve warm with frozen yogurt or whipped topping, if desired.
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