Amazon kicked off its annual AWS re:Invent trade show Tuesday with a lengthy keynote presentation from its new AWS CEO Adam Selipsky. Among his many announcements was Amazon's plan to sell its own private 5G network to enterprise customers.
The action was noteworthy considering that, just minutes after Selipsky outlined his company's new 5G product, Dish Network's Chief Network Officer Marc Rouanne took the re:Invent stage to tout his own company's forthcoming 5G network. Importantly, Dish is a customer of AWS.
Dish Network's Marc Rouanne.
(Source: AWS re:Invent)
The dueling announcements help to highlight the increasingly complex competitive landscape surrounding 5G. A large and growing number of companies across a wide variety of industries are selling public and private 5G services to enterprises, a situation that is increasingly pitting vendors against their own customers.
For example, 5G equipment vendor Ericsson for years declined to join its rival Nokia in selling 5G equipment and services directly to enterprises. Ericsson argued such offerings would put the company in direct competition with its primary customer base, wireless network operators. However, Ericsson reversed course earlier this year when it introduced its own "Private 5G" offering for enterprise customers.
Amazon now appears to be taking a similar stance. On one hand, the cloud computing company is working to sell its services directly to network operators such as Dish Network. But on the other hand, it's also now selling 5G networking services directly to enterprises. "Watch out telcos," warned IDC analyst Daryl Schoolar on Twitter, echoing growing concerns among 5G network operators of cloud computing companies.
Making 5G easy
According to AWS' Selipsky, "it is not easy" to set up a private 5G network using offerings from existing 5G providers.
Currently, "private mobile network deployments require customers to invest considerable time, money and effort to design their network for anticipated peak capacity, and procure and integrate software and hardware components from multiple vendors," AWS argues. "Even if customers are able to get the network running, current private mobile network pricing models charge for each connected device and make it cost prohibitive for use cases that involve thousands of connected devices."
The solution, according to Selipsky, is AWS Private 5G. He said AWS customers will be able to select where they want to build a mobile network and the network capacity they need. AWS will then deliver and maintain the network's necessary small cell radio units, servers, 5G core and radio access network (RAN) software, and subscriber identity modules (SIM cards) required for a private 5G network and devices.
"AWS Private 5G automates the setup and deployment of the network and scales capacity on demand to support additional devices and increased network traffic," the company explained, noting the network will work in "shared spectrum," likely a reference to the 3.5GHz CBRS spectrum band in the US. "There are no upfront fees or per-device costs with AWS Private 5G, and customers pay only for the network capacity and throughput they request."
"It's shockingly easy" to set up and operate, Selipsky boasted of AWS Private 5G. He added that the company will sell the service under a pay-as-you-go model, and won't add any per-device fees.
Offering a 5G 'game changer'
Immediately after Selipsky announced AWS Private 5G, Dish Network's 5G network architect, Rouanne, touted the appeal of his company's 5G strategy for enterprises.
"We are forging a new path," Rouanne said of Dish's 5G network. "This is not 4G-plus."
Specifically, he said Dish is building a "network of networks" that enterprise customers will be able to tweak to their liking. He said Dish's 5G customers will be able to customize their services based on parameters such as speed and latency.
"Some say we are the AWS of wireless," Rouanne said, explaining that Dish's 5G will be as flexible as the cloud computing service built by Amazon. "Dish is going to be the enabler of technology that people have not even imagined yet."
Nonetheless, both Dish and AWS are targeting enterprises with their respective 5G offerings, a situation that could pit them against each other in some cases. But in a press release from AWS, a top Dish executive stressed the company would be able to support AWS private wireless networks. "Our ability to support dedicated, private 5G enterprise networks allows us to give customers the scale, resilience and security needed to support a wide variety of devices and services, unlocking the potential of Industry 4.0," said Stephen Bye, EVP and chief commercial officer of Dish's wireless network business.
A Daisy Cakes carrot cake, also available gluten free.
As a native Southerner, I learned to bake in my Gramma’s kitchen — with real butter, fresh eggs, hand-sifted flours. My sister’s fondness for authentic Southern baking is not so keen — alas, she is gluten intolerant, so I’m always on the look-out for gluten-free options. I just came across two of the best gluten-free cakes I’ve ever tasted made by the South Carolina-based company Daisy Cakes, run by veteran baker Kim “Daisy” Nelson. A “Shark Tank” success story, Nelson took cake recipes handed down through generations in her family and started her own company, which makes and ships not just gluten free but also traditional and vegan varieties of hand-sifted, made-from-scratch cakes to all 50 states. While the four layers of the traditional cakes have a soft, silky texture, the two-layer gluten-free cakes are satisfyingly dense and moist, each with delectably rich frosting. The gluten-free chocolate cake has a semi-sweet ganache and a decadent chocolate icing. The slightly tart cream cheese frosting of the carrot cake (the company’s top seller) complements sweet spices, golden raisins, and a pound of carrots. Made without preservatives or artificial flavors, all cakes arrive frozen and can be stored in the freezer until ready for unboxing, making them ideal for gifting. Large cakes range from $59.95-$84.95. Adorable “Cake in a Jar” Minikins range from $64.95-$69.95 for a 4-6 pack. www.ilovedaisycakes.com, www.goldbelly.com.
Made In’s new pie plate comes with a stripe of blue or red and will accommodate recipes for nine-inch pies.
Baking and serving, with pie as the obvious candidate, are the designated purposes for this French dish, though it’s amenable to other foods, even unbaked. A new addition to Made In’s line of handsome yet utilitarian porcelain, it’s a standard 9 inches in diameter, inside, rim to rim, and 10.7 inches wide overall. The capacity is six cups. You select a stripe of blue or red on the edge. Give a homemade pie in it and let the recipient keep the dish.
Swarms of tiny "xenobots" can self-replicate in the lab by pushing loose cells together – the first time this form of reproduction has been seen in multicellular organisms
Swarms of tiny living robots can self-replicate in a dish by pushing loose cells together. The xenobots – made from frog cells – are the first multicellular organisms found to reproduce in this way.
Xenobots were first created last year, using cells taken from the embryo of the frog species Xenopus laevis. Under the right lab conditions, the cells formed small structures that could self-assemble, move in groups and sense their environment.
Now, the researchers behind the work have found that xenobots can also self-replicate. Josh Bongard at the University of Vermont and Michael Levin at Tufts University in Massachusetts and their colleagues began by extracting rapidly dividing stem cells that are destined to become skin cells from frog embryos.
A C-shaped xenobot pushes along loose cells to create a new clump of cells
Douglas Blackiston
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When the cells are brought together in clumps, they form spheres of around 3000 cells within five days. Each clump is around half a millimetre wide and covered in minuscule hair-like structures. These act like flexible oars, propelling the xenobots forward in corkscrew paths, says Bongard.
The team noticed that individual clumps of cells appeared to work together in a swarm, pushing other loose cells in the dish together. The resulting piles of cells gradually formed new xenobots.
Further experiments revealed that groups of 12 xenobots placed in a dish of around 60,000 single cells appear to work together to form either one or two new generations.
“One [xenobot] parent can begin a pile and then, by chance, a second parent can push more cells into that pile, and so on, generating the child,” says Bongard.
Each round of replication creates slightly smaller xenobot offspring, on average. Eventually, offspring that comprise fewer than 50 cells lose their ability to swim and reproduce.
In an attempt to create additional generations of xenobots, the team turned to artificial intelligence. Using an algorithm modelled on evolution, the team predicted which starting shapes of xenobots might generate the most offspring.
The simulation predicted that C-shaped clusters would give rise to the most generations. When the team cut spherical xenobots into C-shapes, the altered xenobots produced up to four generations, double that generated by spherical xenobot parents.
“By manipulating the shape of the parents, you can make a better shovel to move more cells,” says Bongard.
It is the first time multicellular organisms have been found to self-replicate in a way that doesn’t involve growth on the organism’s own body. “This work shows there was a previously unknown way that life could self-replicate,” says Bongard.
Some of the team members hope to use the xenobots to investigate how the first organisms on Earth may have reproduced.
“Think of this as banana bread but seriously leveled up. This cake is inspired by the pineapple upside-down cakes my mother always made around the holidays. Here, I replace the pineapple with ripe bananas and finish the top with a glossy, crackling sugar crust that shatters with the back of a spoon. Yes, it requires a kitchen torch to make (a broiler won’t fully melt the sugar and will instead adhere the cake to whatever baking sheet or pan it is on), but that’s a tool well worth adding to your kitchen toolkit. The batter itself makes the most of easy-to-find ingredients, with coconut milk, olive oil, and almond meal bringing extra flavor and rich texture to the party.” —DeVonn Francis Watch DeVonn make this banana cake on our YouTube channel.
On July 12, with veteran catcher Curt Casali having launched another home run in a Giants victory, the team sent Joey Bart back to Sacramento. It would be the last Giants fans would see of the catching prospect tabbed to replace Buster Posey.
After starting 27 of 60 games behind the plate during a coronavirus-shortened 2020 season, the demotion was surely a blow to 2018’s second overall pick. But with the Giants surprisingly two games ahead of the Dodgers and Casali and Posey playing well, Giants executive Farhan Zaidi was focused on a National League West title.
Four months later, the Giants have no rings to show for an MLB-best 107 wins, Casali watched his on-base plus slugging percentage take a dive (.740 to .663) and Posey is retired.
Hey, rookie, the big club might need you again.
Posey’s retirement, sudden but not surprising, leaves the Giants with a void behind the plate. The free-agent catcher market is not too appetizing, with Yan Gomes (1.6 Wins Above Replacement in 2021 with exceptional defensive skills) the lone proven starter after Manny Piña signed with Atlanta. Chadwick Tromp, who showed flashes of his power potential in 2020, was designated for assignment and claimed by the Braves.
So where does that leave Bart, who posted an .831 OPS with 10 home runs in 67 games in hitter-friendly Triple-A West last season?
San Francisco could pursue the right-handed-hitting Gomes as Bart continues to develop. Zaidi is willing to spend on starting pitchers (he re-signed Anthony DeSclafani this offseason), but does he value catchers the same way? With the team rebuilding a starting staff hit hard by free agency, is money better spent on a catcher or pitcher?
The Giants could pursue a cheaper free-agent catcher, such as left-handed-hitting Stephen Vogt, and have the right-handed-hitting Bart compete for a platoon spot. Or the Giants could have Bart prove his worth in spring training.
Had Zaidi known how the following four months would unfold, perhaps he lets Bart take his lumps in the major leagues. Or perhaps Bart, whom Zaidi did not draft, isn’t in the cards.
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No matter how old we grow, the food made by our mothers will always remain close to our hearts. Actor Shahid Kapoor's wife and a mother of two, Mira Kapoor, too, endorses this fact — that when it comes to food, nothing can beat our mothers. Mira shares a great rapport with her mother, Bela Rajput, and shared a photo of her mother's signature dish on Instagram Stories that left us drooling. In the photo, we can see Mira holding up a plate full of masala bread, a signature recipe by her mother. The dish, garnished with coriander leaves and cooked with a host of spices, looks heavenly.
Mira captioned the post, “Mom's legendary masala bread”, and tagged her mother.
It looks like, food has always played a special part in Mira Kapoor's and her mother's scheme of things. Mira often correlates her food posts to her mother. Some time ago, Mira revealed that her favourite cuisine was Thai and that she was truly thrilled when her mother cooked the same for her. She shared images of different drool-worthy dishes on Instagram Stories, which included crispy and crunchy Thai fritters. Mira wrote, “Mom's Thai Fritters Are The Best.” There was a plate of Pad Thai paired with Thai Curry, with a generous topping of spring onion greens. We could also spot a bowl of warm soupy noodles loaded with greens and veggies. Find out more about it here.
In another instance, Mira Kapoor had posted a picture of Sindhi Sel Bhel, stating that it was her mother's favourite childhood breakfast to which she also gave a Punjabi twist by using tomatoes and onions. Mira also mentioned that in her maternal home, nothing is without some tomatoes She wrote, “I'm as Sindhi as my Sel Bread! This is my mother's version of her favourite childhood Sindhi breakfast. It's taken a far more Punjabi twist over the years, with lots of tomatoes and onions. My home food is nothing without tomatoes; my maternal home that is. We can have it with just about anything.” Click here to read more about Mira Kapoor maternal home's recipes.
Earlier this year, we saw Mira enjoying yet another Thai meal cooked by her mother. She had posted a picture of half-eaten cannelloni, and captioned the post, “My mom makes the best eggless cannelloni, from scratch. And she's been doing it for years before MasterChef the internet had recipes.” To know about cannelloni and a recipe that you can try at home, click here.
Mira Kapoor is a self-confessed foodie and we are looking forward to more of her food adventures and family recipes.
Located on 705 W Main Street, Cake Bloom Charlottesville is owned by five sisters who brought together their varied talents and passions to ultimately open the business storefront in September 2021. Originally a home delivery cake service run solely by the youngest sister Susan Williams, Cake Bloom’s vision came to life as a result of the support of community and family.
The sisters’ concept and vision of everyday celebrations and gratitude are embodied in what they sell in their bakery. Not only do they offer signature cakes and sparkling wines, but they also sell artful goods such as ceramics, event cards and extra party goods. Their products and goods emphasize their mission to elevate everyday experiences and moments.
This vision also revolves around decorating cakes with botanicals and being organically-oriented, which comes across in their environmentally-friendly party goods and the simplicity of their cakes. This stems from Williams’ preference for using fresh flowers, rather than icing flowers, to garnish cakes. Their flowers are edible and organically produced. In regards to the party goods, the bakery tries to be as sustainable as it can be. For example, their confetti is made out of flower petals instead of plastic and their flower seed confetti can later grow into wildflowers.
Cake Bloom’s single tier cakes are semi-customizable with different flavors, sizes and floral styles to choose from. Throughout the year, the bakery’s menu consists of their five signature flavors as well as their limited edition flavors. The five signature flavors are Golden Vanilla, Seasonal Citrus, Rainbow Carrot, Dark Chocolate and Floral Funfetti. Some of the current seasonal flavors include Apple Spice, Wahoo Stout and Olive Oil-Cranberry. On the menu, each flavor is graced with a description of the different elements and components that go inside each cake.
The different sizes available include Baby Cake, Small Party Cake and Large Party Cake at four inches, six inches and eight inches, respectively. They also provide various floral styles to elegantly finish your chosen cake. With a total of eight style options, the bakery’s floral decorations include Crown, Breeze, Flair and Garden Party. Besides the many flavors and styles to choose from, variations of the two can also be made if an inquiry is sent.
Cake Bloom also sells various flavors of sparkling wine that can easily be paired with their cakes. As with the different flavors, each wine has descriptions filled with information about their region, flavor and aromatics, what it pairs well with and even a tiny explanation of why the owners love it.
Thankfully, Cake Bloom provides two gift bundles, Birthday Girl Bundle and Blooming Birthday Bundle, where each includes a four-inch baby cake, sparkling wine and extra goods, such as paper plates and candles, which are different depending on the bundle you purchase. They also host private events where customers can create a custom celebration or choose from one of their party packages.
When I visited Cake Bloom, the first thing I noticed was how aesthetically pleasing the store’s interior was. With pops of green and pink throughout the space, it complemented their vision of being environmentally conscious and organic. Without doing any prior research on the bakery, I was also surprised to see their shelves full of ceramics — such as plates and table decorations — and stationeries. I could see that Cake Bloom’s interior was carefully curated to match their vision and purpose.
I was able to try a slice each from their two different flavors, the Rainbow Carrot and their Limited Edition Wahoo Stout. Each slice was $5.50, which was less than I expected from a local Charlottesville bakery, and was not only flavorful, but also proportionally a good amount of cake.
As a big fan of carrot cake, I was excited to try Cake Bloom’s version as it is the most popular of their signature flavors. It did not disappoint and the cake was perfectly sweet and moist. The Wahoo Stout was a good combination of chocolate and caramel and the flavors were delicious, but was too overly sweet for me. Out of the two, I would recommend their Rainbow Carrot Cake if you don't have a big sweet tooth like me. If you are a big fan of sweet cakes, the Wahoo Stout is the cake for you.
The Cake Bloom employees were also friendly and willing to answer any questions I had. Their service is also top tier as they bring the cakes out to the customers and offer complimentary water before, which, personally, was something I never saw before in American bakeries. As a small family-owned business, there was a sense of care and homeliness, which was also enunciated through their homemade cakes, friendly service and the little unique details throughout their interior design that bring the whole bakery together.
Cake Bloom is walkable from both Grounds and the Corner so I recommend visiting the bakery the next time you want dessert after a meal or something sweet or if you want a slight break from studying. Their regular hours are from 10 a.m. to 9 p.m. Wednesdays to Saturdays, and from 11 a.m. to 3 p.m. on Sundays.
Back in the day, the baker who resorted to a cake mix might hide the empty box to avoid exposure. Still, an unnaturally bright yellow layer or slightly chemical aftertaste gave it away.
In 1999, Anne Byrn — author of 15 books, Atlanta Journal-Constitution food editor, graduate of La Varenne and other prestigious French culinary schools — changed everything. Her “Cake Mix Doctor” followed by “The Cake Mix Doctor Returns” challenged the perception by adding assorted ingredients to mixes, resulting in cakes good enough to pass for scratch. Now a gorgeous third installment, “A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Cookies and More!” reinforces her premise.
Anne Byrn will greet bakers and skeptics at The Country Bookshop in downtown Southern Pines …
The photographs alone justify the price.
Since photos aren’t edible, Byrn drives through the South from her home in Nashville to meet and greet the unconvinced. She will spread the word —aided by samples — at The Country Bookshop at 3 p.m. Wednesday, Dec. 1.
One bite and doubters usually leave convinced.
Byrn is also a spokeswoman for American foodways: “Times have changed,” she says. “At first I took a lot of flak from hoity-toity food writers. But I was living the (contemporary) life — three children under 10, my mother living with us.” As a restaurant reviewer she loved authentic gourmet dishes, but acknowledged complicated home baking wasn’t realistic. In Europe, the town bakery offering affordable cakes means the home cook needn’t bother. Here, the situation differs, especially when a family-sized professional cake can cost $20.
“This new generation of Americans grew up with cake mixes,” albeit to their granny’s chagrin, Byrn says. However, “I’m feeling, for whatever reason, now people are giving cake mixes a pass.”
Don’t, especially if enhanced with homemade frosting, or used as the basis for classics like coconut layer, fudgy chocolate, pineapple upside down. Remember 7-Up Pound Cake? Gooey Butter Cake? Better Than Sex Cake? They are back, along with a Sour Cream Cheesecake, a Roasted Strawberry Upside-down Cake, and her personal favorite, Almond Cream Cheese Pound Cake.
With a nod to current sensibilities, Byrn concocted a vegan chocolate tangerine cake, an Earl Grey tea loaf, a brown sugar grapefruit cake, a gluten-free pumpkin spice, a Reese’s peanut butter cake, even baby cakes baked in 6-inch pans, for small households.
Assembling Byrn’s mix-based recipes may be quick and easy. Creating them requires time and patience, in good supply during the pandemic.
“I mess around with ingredients like butter and buttermilk,” she says.
Experience helps a baker predict outcome just by reading the recipe. Science plays a role. Byrn gets advice from Martha Bowden, whom she met through their daughters’ ballet class.
“She’s a science teacher, very detail-oriented,” Byrn says.
Byrn has also kept ingredients accessible and baking tools simple. Most bakers have either a hand or stand mixer, but many recipes can be assembled in ordinary bowl, with a wooden spoon.
The occasional flop becomes a learning experience. Successes are frozen or given away. Cakes make friends.
Producing 200-plus perfect specimens for those dreamy photographs could not have been easy. Nor is driving to book events, which spur sales. “(The travel) is worth it,” Byrn says. “It’s important to be seen, to get feedback which is a source of inspiration.” Byrn sees her market as young cooks, even entry-level 10-12-year-olds who appreciate ingredients like Nutella. Ironically, COVID-19 has benefited baking book sales which, as reported in “Bake” magazine, were up 42 percent in 2021 when flour and sugar sold out at supermarkets.
Besides identifying a market and adding personal touches, Byrn has justified cake mixes not per se but as the starting point for something special. This proposition not only mitigates the stigma, but … takes the cake. The ultimate test: Will a book glorifying cake mixes, no matter how beautiful, convince Santa?
I left the restaurant business and started the food truck, I’ve had a lot more time to cook dinner in the evenings, because my work schedule has become gloriously unpredictable.
Quick and easy generally isn’t my thing, but this idea for a speedy dinner was given to me by my best friend’s mom, Chris, who used to feed me a lot when I was a teenager and is a great cook. Like a lot of recipes (and songs) that have turned out to be my favourites, I thought this sounded weird until I tried it, but a version of it became a big hit on the menu in Deasy’s.
Feel free to swap out some of the ingredients – fennel or kale work well instead of leek. Any other white fish can be swapped out for the haddock, and if dill is not your thing, parsley, tarragon, chives, fennel or lovage are good options.
The great thing about this recipe is that you can easily tweak it to make a fancier dinner party dish. Note: if you’re not eating bread – just leave off the crumb element and it’s still a complete dish. Serve on mash for a comforting supper, or with new potatoes and green veg. It’s also great baked in individual baking dishes to serve straight to the table.
Caitlin Ruth, formerly of Deasy’s Restaurant, is a chef with a food truck based in west Cork.
Caitlin Ruth’s haddock, Parmesan and leek gratin
Serves 2
Ingredients
1 medium to large leek, washed well and finely sliced
100g butter (divided 75g/25g)
300g skinned and boned haddock fillets
75g finely grated Parmesan
200ml cream
Salt and pepper
1 handful breadcrumbs
Large pinch fennel seed, roughly chopped (optional)
1 lemon: half the zest and a generous squeeze of juice
1 Pinch dried chilli flakes (optional)
1 handful fresh dill, washed and chopped
1 clove garlic, peeled and chopped (optional)
Method
1 Fry the leeks on medium heat with 25g butter, season with salt and pepper, cook until soft but still bright green.
2 Spread the leeks into a shallow baking dish, something that the fish will fit into with approximately a half-inch around it.
3 Rinse the fish gently and pat dry, then place onto the leeks, season with salt and pepper, a small pinch of chilli flakes, fennel seed, and a good squeeze of lemon.
4 Sprinkle the finely grated Parmesan all over the fish and the visible leeks, top with the cream, set aside.
5 Stir 75g melted butter into the breadcrumbs, along with the chopped dill, garlic, pinch chilli flakes, and lemon zest.
6 Pile the buttered crumb mix onto the fish fillets, and bake in a 180 degree oven on the top shelf for about 20 minutes. Because the fillets might be of varying thicknesses, an easy way to see if they’re done is to slide a knife into the thickest part, peek in and see if the fish is opaque. If it is, it’s done.
7 Serve on mash for a comforting supper, or with new potatoes and green veg.
From birthdays to weddings and from christenings and anniversaries to all sorts of festive holidays, cakes are almost always the centrepiece of the table. So it’s no wonder that this popular confectionary should have a day all to itself – and this year National Cake Day is celebrated around the world on November 26.
Whether chocolate or carrot, cheesecake or red velvet, pretty much everyone enjoys a slice of cake, so we asked three Capsicum Culinary Studio alumni – all of whom are making waves in the baking world – to share their favourite cake recipe with us.
Pre-heat oven to 180°C and place a rack in the centre.
Line two 20cm x 20cm square pans with baking paper.
Place the margarine and sugar in a bowl and using a hand-held beater with a paddle attachment, beat until light and fluffy. Add the eggs, one at a time, and continue to beat between each egg.
Add the vanilla essence and mix until all ingredients are well combined. In a large bowl, sieve together the flour, baking powder and cocoa powder and mix well.
Add the dry ingredients to the wet mixture, mixing in slowly until well combined and lump-free. Pour half the batter into each cake tin (I always weigh the batter to get the exact amount into each pan) and bake for 35 minutes. Insert a cake skewer into the middle and if it comes out clean, the cakes are done.
Leave to cool for 10-15 minutes then remove from their tins. Next, make sugar syrup by heating half a cup sugar and half a cup of water until the sugar dissolves. When cool, use a pastry brush to apply the syrup to both cakes as this will keep them moist and allow the chocolate ganache to stick to the cake more effectively.
For the chocolate ganache, heat the cream until just before it starts to boil then remove from the heat and pour it over the broken-up chocolate stirring all the while so the chocolate melts. Add the butter and mix well so the ganache is shiny. Leave to cool overnight.
To assemble: Cut the cakes in half so you have 4 layers. Whip the ganache to a piping consistency, place into a piping bag and apply it until it covers the entire cake. Set in the fridge until firm then slice, serve and eat!
Durban campus alumnusKhashifahIsmailruns her own cake making companycalled Pastry by Hatice (Insta:@pastry_by_hatice).
For the cream cheese icing – 113g salted butter, softened; 226g cream cheese; 1 tsp vanilla essence; ¼ teaspoon salt; 500g powdered sugar; ½ cup lemon zest.
For the cinnamon tuile – 100g egg whites; 100g icing sugar; 50g cornflour; 100g butter, melted; 150g flour; ½ tsp vanilla essence; 1 tsp cinnamon.
How to:
Heat the oven to 180°C. Grease two 23cm round cake pans and line the bottom with baking paper then grease the top of the paper.
In a bowl, whisk the flour, baking powder, salt and cinnamon until well blended. In a separate bowl, whisk the oil, both sugars and vanilla essence. Whisk in the eggs, one at a time, until combined.
Using a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
Divide the batter evenly between the two prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the centre of the cake comes out clean (35 to 45 minutes). Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off the parchment paper and cool completely.
For the cream cheese icing:
Combine butter and cream cheese in the bowl of a stand mixer (or you can use an electric hand mixer) and beat until creamy, well-combined and lump-free. Add vanilla essence and salt and stir well to combine. With the mixer on low, gradually add powdered sugar until completely combined. Use to ice completely cooled cake.
For the cinnamon tuile:
Preheat oven to 180℃. Add egg whites to a large bowl and whisk a little before adding the sugar and whisking until frothy. Stir in the flour, cornflour and vanilla essence and then add the melted butter. Add cinnamon and mix to a smooth batter. Spoon onto two lined baking trays and spread thinly using an offset spatula and bake for 7 to 8 minutes until the tuilles are just turning golden around the edges. Remove the baking trays from the oven and let cool completely. Break tuiles into chards.
For the carrot peels:
Deep fry them in hot oil and remove them when golden brown and crispy. Drain on paper towels then use for garnish on the cake along with the tuile as well as extra nuts and dried fruit if desired.
Jaen-Mari Breytenbach graduated from Capsicum Culinary Studio in 2015 and was in the SA Olympic Culinary Team that competed in Germany in 2020. Details: [email protected]
Hendrik Pretorius’ Chocolate Cake with Orange Cream Cheese Chocolate Frosting
Preheat oven to 180°C. Grease two 16cm round cake pans and line the bottom with baking paper then grease the top of the paper and the sides of the pans. Set aside.
Sift together the flour, baking powder and salt, then mix in the cocoa powder, add the hot water and allow to cool. In a separate bowl, combine the egg yolks, oil, sugar, vanilla and cocoa mixture. Add this to the dry ingredients and mix until well combined. Whip egg whites till stiff and fold lightly into the batter.
Pour evenly into the two cake pans and bake for 20-25 minutes. Remove the cakes from the cake pans when they are completely cooled down. Trim the top part of the cakes with a serrated knife so both cakes are flat on top. Use a pastry brush to brush about one half of the sugar syrup* over the top of the cake.
Spoon one-third of the frosting* on top of the cake and with an offset spatula spread it evenly to the edges. Place the other layer cake on top and repeat the process but using the remainder of the frosting. Garnish with Chantilly cream and orange slices.
* For the sugar syrup, combine the sugar and water in a saucepan over medium heat and stir until all the sugar is dissolved. Remove from the heat and cool completely.
** For the frosting, mix the butter, cream cheese and cocoa until smooth. Add the icing sugar followed by the orange juice and orange zest and mix further, then lastly add the vanilla essence and whisk until the mixture is light and fluffy. Refrigerate for 30 minutes before use.
Pretoria campus alumni Hendrik Pretorius heads up the pastry section at Simpli Café in Lisbon, Portugal and is working on his first cookbook, The Sweet Side of Life.
And now, after the clocks have gone back, and the nights are drawing in, November, in all her glorious color, teasing us with her late morning sunshine, cunningly ushers us into Winter. …
Hoping everyone is safe and healthy as we crash into the holiday season this go-around, with our masks (even if tentatively) off, and social distancing relaxed. I hope we can all be with family and friends, as in days of yore — a mere two years ago, give or take, but still! I hope a sense of normalcy has returned, and that togetherness is fully reinstated. In other words: let’s get this party started, shall we?!
And that is exactly how I think of Thanksgiving: the big party that kicks off the holidays. The only time of year when there is $300 worth of food shoe-horned inside the fridge that no one, under any circumstances, is allowed to touch. It is, for me at least, the best part of the entire season: all the cooking, and ALL the eating. I’m betting we might all be celebrating a bit more exuberantly this Thanksgiving than in years past. Just a hunch. Which brings me to this month’s recipe: Enchiladas!
A celebration in and of themselves, enchiladas are the perfect foil for any leftover beef, pork or poultry — and in this case, turkey. So, once the long-distance guests have taken their leave and the folks who live in your house have had their fill of Pilgrim sandwiches in the days following the “big day,” why not surprise everyone with something fun and unexpected? Super-easy, customizable (add anything you like!), and, best of all, stacked — no fussing around with heating the tortillas, or stuffing them, or rolling them up. This dish has all the feels and squeals of party fare. Which is exactly what I’m aiming for this holiday. So, whaddya say? Let’s try to keep this party going for as long as possible this season.
Keep well, and keep on cooking!
–HK
Stacked Turkey Enchiladas
Makes 4 servings
ingredients
2 10-ounce cans medium-hot enchilada sauce
1 16-ounce can refried beans, divided
1 tablespoon chopped canned chipotle chiles
16 5- to 6-inch-diameter corn tortillas
1 cup chopped green onions (about 4 large), divided
1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided
Diced tomatoes
Diced avocado
instructions
1. Preheat oven to 200°F and position rack in center. In a medium skillet over medium heat, bring enchilada sauce to a simmer. Reduce heat to very low.
2. In another medium skillet, combine refried beans and chipotle chiles. Stir mixture over medium heat until heated through, about 5 minutes. Remove from heat.
3. Dip one tortilla into the enchilada sauce until just softened, about 10 seconds. Using tongs, transfer to an ovenproof plate. Spread 1/3 cup of the bean mixture over the tortilla. Top with 1 tablespoon of the chopped green onions.
4. Dip a second tortilla into the enchilada sauce and place it on top of the bean layer. Top it with 1/2 cup turkey, followed by 1 tablespoon of green onion.
5. Dip a third tortilla into the sauce and place it over the turkey layer. Sprinkle it with 1/3 cup of the cheese and 1 tablespoon of green onion.
6. Dip a fourth tortilla into the sauce and place it atop the cheese layer. Sprinkle with 2 tablespoons queso fresco.
7. Repeat Steps 3–6 with remaining tortillas to make four stacks. Transfer to oven for about 5 minutes, or until heated through.
8. Drizzle each stack with remaining enchilada sauce. Sprinkle with diced tomatoes, avocado and remaining green onion, and serve warm.
Twas the day before Thanksgiving, and all through the ranch, not a creature ... dared argue with the Pioneer Woman when she posted to her Instagram Story, "Because if the gravy isn't good, nothing else is good, 'amirite'?" In so doing, Ree Drummond was, of course, revealing that one dish that can make or break your whole Thanksgiving meal.
We're not going to dispute it, and not just because Drummond is rocking those tortoiseshell glasses as she gives us that "knowing" look in the photo that went with the story. It's that this isn't the first time Drummond has talked turkey about Thanksgiving gravy.
In a September 2 post on her Pioneer Woman website, Drummond reveals her giblet gravy recipe and explains why it matters as much as it does. "Gravy is everything," Drummond writes. "Absolutely everything." She then goes on to explain, "You can have a perfect roasted turkey and luscious mashed potatoes, but if you don't have a dark, decadent gravy to spoon over the top, what's the point of even living?" Hyperbole, of course, but still, the Pioneer Woman manages to get her point across.
Does your state's favorite Thanksgiving food line up with your own?
Google compiled a state-by-state list of most-searched dishes. It included search entries between Nov. 11 and Nov. 16, according to a report .
"Thanksgiving is a holiday of national food traditions, so there is a lot of consistency in search interest for Thanksgiving dishes," said Lorrie Guess, a Google data strategist. "But search interest for casseroles this year reveals regional trends in our Thanksgiving tastes, plus a few surprises."
People might be assembling Thanksgiving on a budget amid the economic impact of the coronavirus pandemic as well as the supply chain crisis. Some experts are even recommending forgoing the turkey with its large price tag or asking friends and relatives to chip in.
Looking for quick and easy last minute dish for tomorrow’s feast?
Brian can help. He’s at Milwaukee Public Market with some options for your Thanksgiving meal.
Looking for a quick and easy last-minute dish for tomorrow’s feast? Brian can help. He’s at Milwaukee Public Market with some options for your Thanksgiving meal.
This Saturday is Small Business Saturday where supporting local will hopefully be top of mind if you’re planning on shopping or dining out
Brian is at the Milwaukee Public Market where there will be a pop-up complete with some of the best bagels in the city.
The Milwaukee Public Market is the city’s most unique downtown food destination
Brian is at C. Adams Bakery where they’re preparing for a big holiday season.
If you’re looking for a little creativity, culture and cuisine look no further that Milwaukee’s Third Ward
He’s getting the details on this weekend’s push to get shoppers downtown for Small Business Saturday.
Looking for quick and easy last minute dish for tomorrow’s feast? Brian can help.
He’s at Milwaukee Public Market with some seafood options for your Thanksgiving meal.
The Milwaukee Market is taking a day off tomorrow for Thanksgiving
Brian is the family at Margarita Paradise known for their quality, service and hospitality.
Maria Beck’s Italian Bakeless Cake is as easy as it is beautiful.
Bill Colvard
Mary Jo White’s pineapple layer cake is the kind of cake that can preside over a holiday dessert table with pride and festive dignity.
Bill Colvard
Maria Beck’s Italian Bakeless Cake is as easy as it is beautiful.
Mary Jo White’s pineapple layer cake is the kind of cake that can preside over a holiday dessert table with pride and festive dignity.
Cakes are the ‘glamor girls” of the dessert word. What other dessert has its own serving piece that literally places it above all of the other desserts? Every good cook needs at least one of these great cake in his or her repertoire. Mary Jo White’s pineapple layer cake and Gail Jones Italian cream cake are two good candidates if you are still looking for your great cake.
Sone of the others here, like Diane Bowman’s chocolate pound cake and Emillie Goins Lee’s cream cheese pound cake are more subtle. They look simple enough and don’t release their full fabulousness until you bite into them.
So whether you prefer a cake that’s a “Mary Ann” or your style is more “Ginger,” there is sure to be something here to fill your needs. Happy baking.
Miss Vodia’s Mountain Apple Cake
Vodia Rice
1 ½ cups oil
3 eggs
2 cups sugar
3 cup fresh apples, chopped (I use Golden Delicious)
1 ½ cup black walnuts, chopped
3 cups plain flour
1 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 tsp. cinnamon
Preheat oven to 350. Mix eggs, oil and sugar, blending well. Sift flour, salt, soda and cinnamon together and add to egg mixture. Add vanilla, apples and nuts. Pour into greased 8” tube or Bundt pan. Bake 1 hour. Fix topping, to pour over cake while still in pan after cooking.
Topping:
1 cup brown sugar
¼ cup milk
½ cup butter
1 tsp. vanilla
Mix all ingredients together in saucepan and bring to boil for 2 ½ minutes. While cake is still hot, pour hot topping over cake in pan. When completely cool, remove from pan.
Applesauce Cake
Nethelda King (I got this recipe from my Granny Rada Davis.)
3 cups self rising flour
1 cup sugar
1 cup packed brown sugar
1 tbsp. cinnamon
1 tbsp. vanilla flavoring
3 large eggs
1 cup maraschino cherries
1 cup walnuts (English or black)
1 cup of juice from cherries
2 cups applesauce
Mix all dry ingredients together then add eggs, vanilla, cherry juice, applesauce. Mix until well blended, then stir in cherries and walnuts. Pour into a greased and floured Bundt pan and bake for 60 to 70 min on 325°F. No icing on this delicious cake.
Cream Cheese Pound Cake
Emillie Goins Lee
1-8oz. block cream cheese (softened)
1 1/4 cup butter
3 1/2 cup sugar
7 eggs, separated (set whites aside)
2 tsp. butter flavor extract (or vanilla)
2 2/3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
Preheat oven to 350°F. Grease and flour 10” Bundt pan. Sift flour, salt and baking powder together, set aside. Cream sugar, butter and cream cheese together until light and fluffy. Add egg yolks, one at a time. Add extract. Slowly add flour mixture, just until incorporated. Batter will be thick. Beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter, until no streaks remain. Fold in remaining egg whites. Pour into prepared Bundt pan. Bake at 350°F. for 1 hour, then reduce temperature to 275°F. and bake for 30 more minutes.
Pineapple Layer Cake
Mary Jo White
Cake: (These layers also work well for a fresh coconut cake, with chocolate frosting or for cupcakes.)
1 2/3 cups sugar
2/3 cups Crisco
3 eggs
2 1/2 cups plain flour
2 tsp. baking powder
1 1/4 cups milk
1 tsp. vanilla
2 large cans crushed pineapple
Cream sugar and Crisco until smooth. Add eggs one at a time, mixing well after each one. Sift flour, then measure and sift again with baking powder. Add flour mixture and milk alternately to creamed mixture. Add vanilla. Pour batter into 3 greased and floured cake pans and bake at 350°F. for 20 minutes or until they test done.
Filling:
Place pineapple in a saucepan over low heat. Sprinkle sugar to taste over pineapple. Stir and heat until warm. Remove from heat and when layers are cool, spoon juice from pineapple over layers, then cover with cream cheese frosting and finally a layer of pineapple. Repeat with other layers and finally ice the sides of cake with cream cheese frosting.
Cream Cheese Frosting
Mary Jo White
1 8oz. pkg cream cheese, soft
1/2 stick margarine, soft
1 box confectioner’s sugar
1/2 tsp. vanilla
Cream margarine and cream cheese with confectioner’s sugar. When of spreading consistency, frost cake layers.
Brown Stone Front Cake
Mary Jo White
Cake:
1 cup Crisco
2 cups sugar
3 eggs
3 cups sifted plain flour
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
4 tbsp. cocoa
Dissolve cocoa in 1 cup of hot water and set aside to cool. Grease and flour 3 cake pans. Cream Crisco and sugar, mixing well. Add eggs one at a time, mixing well after each. Sift flour, then measure and add baking powder and sift again. Stir baking soda into buttermilk, then add alternately with flour and baking powder to creamed mixture. Add vanilla and cooled cocoa mixture. Mix well. pour batter into greased and floured cake pans. Bake at 350°F. for 25 minutes or until done. Makes 3 layers.
Icing:
2 1/2 cups sugar
1 large can evaporated milk
2 sticks margarine
1 tsp. vanilla
Mix all ingredients, bring to boil and cook for 45 minutes to 1 hour or until a firm ball forms when dropped into cold water. Mixture will need to be watched closely and stirred frequently. Remove from heat and beat until creamy and smooth.
Pumpkin Gooey Butter Cake
Angela Llewellyn
1 box spice cake mix
1 egg
1 stick melted butter
8 ounce softened cream cheese
3 eggs,
15 oz. can of pumpkin pie filling
1 tsp vanilla
small box confectioners sugar
1 stick melted butter
For bottom layer, combine cake mix, egg, and melted butter. Pat into the bottom of 13”x9” greased pan and set aside. For filling, beat softened cream cheese with eggs, pumpkin pie filling and vanilla using an electric mixer. Add 1 confectioners sugar melted butter. Mix well. Pour filling onto cake layer. Bake 40 to 50 minutes in a 350°F. oven. Center will be gooey. Allow to cool completely and cut into squares.
Lemon Pound Cake
Mary Martin
2 sticks (Blue Bonnet) whipped margarine
1/2 cup Crisco
3 cups plain flour (sifted)
3 cups sugar
5 eggs
1 cup evaporated milk
2 tsp. lemon flavoring
Cream sugar, margarine and Crisco. Add eggs one at a time. Add flour, milk and flavoring. Mix well. Bake at 325°F. for one hour in a tube pan.
Raw Apple Cake
Frances Joyce
3 cups apples, chopped
2 cups sugar
3 cups self-rising flour
1 1/2 cups oil
3 eggs
1 cup pecans, crushed
1/2 tsp. cinnamon
1 tsp. vanilla
1 tsp. walnut flavoring
Mix well. Bake at 350°F. for 1 hour and 15 minutes.
Glaze:
1 stick margarine
1/4 cup milk
1 cup brown sugar
Bring to boil. Boil 5 minutes. Pour over cake while cake is warm.
Earthquake Cake
Jewell Busick
1 box chocolate cake mix
1 cup coconut
1 cup chopped pecans
8 oz. cream cheese (soft)
1 stick melted margarine
1 lb. box powdered sugar
Preheat oven to 350°F. Spray 9”x13” pan with cooking spray. Spread pecans and coconut in bottom of pan. Make cake as directed on box. Pour over pecans and coconut. Beat cream cheese, margarine and powdered sugar using a mixer. pour evenly over cake mix. Bake 40 minutes or until knife blade comes out of cake clean.
Italian Bakeless Cake
Maria Beck
1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-18 maraschino cherries, rinsed
Whisk together sweetened, condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside. Line the bottom of a small glass baking dish (8×8 or 7×10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers, then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers, then sprinkle with coconut. Top with cherries, then cover and refrigerate at least 8 hours before serving.
Orange Crush pound cake
Sue Krepps
2 3/4 cups sugar
1 cup Crisco
1/2 stick margarine
1 cup Orange Crush (no substitute)
5 eggs
1/2 tsp. salt
3 cups cake flour
1/2 tsp. salt
3 cups cake flour
1 tsp. orange flavoring
1 tsp. vanilla
Cream together margarine, Crisco and sugar. Add eggs one at a time, beating well after each one. Sift salt and flour together. Add 1/3 Orange Crush and beat to blend. Then 1/3 flour mixture and mix in. Repeat by thirds. Add flavorings. pour into tube or Bundt pan and bake at 325°F. for 1 hour to one hour and 10 minutes. May frost if desired.
Frosting
1 box powdered sugar
1/2 stick margarine
1/4 tsp. orange flavoring
if too thick, add a little water by 1/4 tsp until desired consistency. Beat until it fluffs up.
Chocolate Pound Cake
Diane Bowman
3 cups sugar
3 cups cake flour
1/2 cup Butter Flavor Crisco
1 stick butter
5 eggs
1 tsp. baking powder
1 cup milk
1 large can chocolate syrup
1 tsp. vanilla
Cream together sugar, Crisco, butter, and eggs, then add milk, flour and baking powder. Mix well. Add syrup. start baking in cold oven at 325 for 1 1/2 hours. I found that this cake takes longer to bake but it may depend on the type pan you choose to bake it in. Use the toothpick or broom straw to test it with.
Butter Pecan Pound Cake
Darlene Hodges
1 box butter pecan cake mix
1 can coconut pecan frosting
3/4 cup oil
1 cup water
4 eggs
Beat eggs, water and oil together. Add the dry cake mix and mix well. Stir frosting into batter and pour into greased and floured Bundt pan. Bake at 350°F. for 1 hour.
Mandarin Orange Cake aka Pig Pickin’ Cake
Jenny Gwyn
1 box yellow cake mix
11 ounce can Mandarin oranges
Prepare cake according to package directions using Mandarin orange juice in place of part of the water. Fold in oranges and bake according to package directions.
Frosting:
1 box instant vanilla pudding mix
20 ounce can crushed pineapple
8 ounce package whipped topping
Mix together and spread onto cooled cake.
Pound Cake
Gail Hicks
3 cups sugar
1 cup margarine
5 eggs
1/2 cup Crisco oil
1 cup milk
1 tsp. baking powder
3 cups plain flour
1 tsp. lemon flavoring
1 tsp. vanilla
1 tbsp. real butter flavoring
Remove margarine and eggs from refrigerator 1 hour before preparing batter. Set flour, eggs, baking powder and milk aside. In a large mixing bowl, combine and mix until smooth, Crisco, oil, vanilla, lemon flavoring and butter flavoring. Combine baking powder with flour and mix well. Alternately add sugar-butter mixture. Mix well after each addition until batter is smooth. Grease a tube pan with Crisco and dust with flour, then pour batter into pan. Preheat oven to 325°F. and bake 1 1/2 hours or until toothpick is inserted and comes out clean.
Applesauce Cake with Caramel Frosting
Norma Hiatt
2 1/2 cups cake flour
1 1/2 tsp. soda
1/4 tsp. baking powder
1/2 tsp. cloves
1 1/2 cups applesauce
1/2 cups Crisco
1 cup raisins
2 cups sugar
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. allspice
1/2 cup water
2 eggs
1/2 cup chopped pecans
3 cups white sugar, divided
3/4 cup milk
1 egg, beaten
pinch of salt
1/2 cup butter, cut up
Grease a 9”x13” pan. Beat first 14 ingredients on medium speed for 1 minute. Scrape bowl and beat on high for 3 minutes. Bake at 350°F. for 60-65 minutes. Take 1/2 cup sugar in heavy saucepan; cook over medium heat until sugar melts (it will be a light golden brown.) Then take other 2 1/2 cups sugar, add to milk, egg and salt. Put butter in last. Cook until 230°F. or soft ball stage (15 to 20 minutes.) Cool 5 minutes. Beat with wooden spoon 5 minutes. Spread on cake.
Preheat oven to 350°F. Grease and flour a 9” x 13” cake pan or two 8” layer pans. Combine dry ingredients. Add oil, honey and eggs, mix well. Stir in carrots, pineapple and walnuts. Pour into pan(s) and bake for 35-40 minutes.
Icing:
8 oz. cream cheese, softened
2 sticks of butter, softened
1 lb. powdered sugar
2 tsp. vanilla extract
1-2 tbsp. heavy cream
Cream butter and cream cheese. Add vanilla and powdered sugar. Add cream to get desired consistency. Mix well until smooth and creamy.
Strawberry or Blueberry Cheesecake
Jane Culler Tesh
Heat oven to 350°F. Spray bottom and sides of springform pan with nonstick cooking spray.
Crust:
2 — 7 oz. pkg muffin mix (strawberry or blueberry)
6 tbsp. cold butter
Mix the 2 ingredients together by cutting in the butter with a pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups of crumb mixture and place in refrigerator. Press remaining mixture in bottom and partially up the sides of pan. Bake for 10 minutes.
Filling:
2 — 8 oz. pkg. cream cheese, softened
1/2 cup sugar
2 tbsp. all-purpose flour
1 egg
1 tsp. vanilla
Beat on medium for 1 1/2 to 2 minutes until creamy and smooth. Spoon evenly over partially baked crust. Spoon 1 — 21 oz. can pie filling over this. Sprinkle with reserved crumbs and 1/2 cup chopped pecans or walnuts. Bake 40-45 minutes. Cool 30 minutes. Chill 2 hours or overnight. Store in refrigerator.
Red Velvet cake balls
Debbra King
1 16.5 oz. box red velvet cake mix, baked according to package directions, cooled and crumbled
1/2 8oz. pkg. cream cheese, softened
1/4 cup butter, softened
1 cup confectioner’s sugar
1 cup finely chopped pecans
1/2 cup miniature chocolate morsels
Red candy sprinkles
Line a large baking sheet with parchment paper. In a large bowl, beat crumbled cake, cream cheese, and butter with a mixer at medium speed until combined. Gradually add confectioner’s sugar, beating until smooth. Beat in pecans and chocolate morsels. Shape cake mixture into 1 1/2 inch balls and place on prepared pan. Cover and freeze for 1 hour. Roll balls in sprinkles and refrigerate in an airtight container for up to 3 days.
Strawberry Pound Cake
Jane Tesh
Preheat oven 325°F. Grease and flour pan.
Combine 1 package Butter flavored cake mix,
8 oz. softened cream cheese,
1/2 cup vegetable oil
3 eggs
Beat until smooth. Spoon and gently fold in 2 cups of strawberries. Spoon into pan and bake approximately 1 hour.
Lite Cool Whip Frosting
Carmen Long
This frosting can be made in any flavor by changing the flavor of instant pudding used.
Make instant pudding with the 1 cup of skim milk and then add the tub of cool whip.
This will frost a 10” x 13” cake. Ice your cake and refrigerate.
Italian Cream Cake
Gail Jones
1 stick butter
1/2 cup Crisco
2 cups granulated sugar
5 eggs, separated
2 cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla (may use 2 tsp. if desired)
1 cup coconut
1 cup pecans, chopped
Cream softened butter and Crisco until smooth. Add sugar and beat until smooth. Whisk egg yolks and beat in. Sift flour and baking soda and add alternately with buttermilk beginning with flour and ending with flour. Add vanilla and coconut and nuts. Beat egg whites until stiff and fold into batter. Pour into three 8” or 9” greased and floured cake pans. Bake at 350°F. 25 to 30 minutes.
Frosting:
8 oz. softened cream cheese
1/2 stick softened butter
2 tsp. vanilla
1 lb. confectioners sugar
Mix all together. You can sprinkle top with chopped nuts and/or add any current holiday topping.
Butter Pecan Cake
Daphne King
1 box of butter pecan cake mix
1 can of coconut pecan frosting
1 cup milk
3/4 cup oil
3 eggs
Mix cake mix, milk, oil and eggs. Beat three minutes. Stir in coconut pecan frosting. Bake in three 8” or (” greased and floured cake pans at 350°F. for 25 minutes.
Frosting:
8 oz. softened cream cheese
1 cup granulated sugar
1 cup confectioners sugar
12 oz. softened Cool-Whip
1/2 cup chopped pecans
Mix cream cheese, granulated sugar and confectioners sugar well and stir in Cool-Whip. Sprinkle with chopped pecans. (Makes a lot of frosting.)
