148
149
Desser ts
Desser ts
Serves: 12
Cake Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon nutmeg
¼ teaspoon salt
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
Streusel Ingredients:
2 cups chocolate chips
½ cup chopped walnuts
¼ cup sugar
1 teaspoon nutmeg
1½ teaspoons ground cinnamon
Directions:
1. Butter 1.5-quart bundt or tube
pan; set aside.
2. Sift together flour, baking powder,
baking soda, nutmeg and salt
into bowl; set aside.
3. In separate bowl, cream together
butter and sugar until blended.
4. Add eggs one at a time, beating
well after each addition and mix in
vanilla.
5. Gradually beat in dry ingredients,
alternating with sour cream,
beginning and ending in flour; set
aside.
6. In separate bowl, combine all
streusel ingredients.
7. Add one third of the streusel
mixture to prepared baking pan.
8. Spoon in half of the cake batter and
top with more streusel.
9. Pour remaining batter into the pan,
smoothing out the top.
10. Top with remaining streusel.
11. Add Extender Ring to base tray
and place pan on 2-inch rack.
12. Bake at 350°F for 30 minutes.
13. Without opening the dome, cook
at 300°F and bake for 15 minutes.
14. Transfer baking pan to cooling
rack and let cool for 15 minutes
before removing cake from pan.
Chocolate Chip Sour Cream Ring
Yield: 6 corn cakes
1 (8½-ounce) package corn
muffin mix
¼ cup all-purpose flour
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup strawberries, chopped
2 tablespoons strawberry preserves
¾ cup heavy cream
2 tablespoons confectioners' sugar
Non-stick cooking spray
Directions:
1. Lightly coat Silicone Cupcake
Liners with non-stick cooking
spray; set aside.
2. Prepare corn muffin batter
according to package directions.
3. Add flour, lemon zest and vanilla
to muffin batter and stir to
combine.
4. Transfer batter to cupcake liners,
filling each liner evenly.
5. Place corn cakes on 2-inch rack
and add Extender Ring to base
tray.
6. Bake at 300°F for 12-18 minutes.
7. While cakes bake, mix
strawberries and strawberry
preserves together in small bowl;
set aside.
8. Remove corn cakes from Oven
and let cool completely.
9. Spoon strawberry mixture onto
each corn cake.
10. In separate bowl, beat cream
and confectioners’ sugar
together until soft peaks form.
11. Add any remaining strawberry
mixture to cream and mix
thoroughly.
12. Serve corn cakes with whipped
cream.
Yield: 16 (½-pint) jars
16 (½-pint) canning jars
1 box chocolate cake mix
1(12-ounce) tub white frosting
2 piping bags with large swirl tip
Orange food coloring
Purple food coloring
Halloween sprinkles
Directions:
1. Prepare cake batter according to
package directions.
2. Fill Silicone Cupcake Liners ⅔ full.
3. Place cups on 2-inch rack. And
add Extender Ring to base tray.
4. Bake at 300°F for 14 minutes.
5. While cupcakes bake, divide
frosting evenly into 2 small mixing
bowls, 1 for each color.
6. Add food coloring, 1 drop at a time,
to each bowl and stir until frosting
reaches desired color.
7. Fill piping bags fitted with icing.
8. Once baked, remove cupcakes
from Oven and cool completely.
9. Once cool, remove cupcakes from
liners and cut each cupcake in half
horizontally.
10. Place 1 half in bottom of each jar
and pipe frosting in spiral shape
to cover cupcake.
11. Add another cupcake half to each
jar and pipe frosting in spiral
shape. Repeat until all cupcake
halves have been used.
12. Top each jar with sprinkles.
13. Cover jars and refrigerate until
ready to serve.
Tip: For a stiffer frosting, refrigerate
before piping.
Strawberry Corn Cakes Halloween Cupcake Trifle Jars
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