Snowball cake w/ 7-Minute Frosting ....

Saturday, November 21, 2009

I made this for my Boyfriend Birthday. He loves this stuff! I hope you do too.
What You Need:

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 egg
2 Tbsp. granulated sugar
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
1 cup Baker's Angel Flake Coconut

To bake the Cake:
1.HEAT oven to 350ºF. Prepare cake batter, in 2 1⁄2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
2.BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.
3.Meanwhile get set up to make the 7-Minute Frosting
Place sugar,or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Let cool for a few minutes afrost your cake, then put on the Bakers Coconut.

Old-fashioned doughnuts

My Mom & Nana used to make these old fashioned doughnuts when we where kids.
These old-fashioned doughnuts are a heavy cake-y type. After cooking them, you can coat them with a cinnamon/sugar mixture or icing sugar. (Or, if you have lots of time, you could ice the tops.)
These are quite yummy.
3 eggs
1 cup sugar
2 tbsp shortening

1 cup milk
1 tsp lemon juice
3 tsps baking powder
1 tsp salt
1/2 tsp nutmeg
3 1/2 cups flour

Beat eggs, then add the sugar and shortening. Slowly add milk and lemon juice and stir to mix. In a separate bowl, loosely mix the flour, baking powder, salt and nutmeg. Add to the egg mixture and mix well.

If you'd rather not roll out the doughnut shape, you can add carefully drop in dough using two tablespoons. Use an amount of dough equal to a bit smaller than a golfball. They'll cook up great and taste just as good!

The dough is not a stiff dough, but rather a very soft one. Sprinkle flour onto the counter top and drop out some of the dough. (I just put my hand into that bowl and pull out a good handful then let it drop into the flour.) Because it's a soft dough, you can just spread it with your hands and flatten it to about 3/8 of an inch thick. Make sure you sprinkle more flour on the top of the blob of dough before spreading it or it'll stick to your hands!

Cutting the dough: I used an old Doughnut cutter that I got from my Mom. A cookie cutter in the shape of a doughnut helps.
Carefully slide them into the hot oil, using a metal lifter. Let the doughnuts cook until a good golden brown, then flip over to cook the other side. I don't like to flip mine too often so I keep to just doing it once. (Saves getting splashed in oil.)
Ok I went a little off of my regular diet menu, but after all it is the holidays!

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