This is a very simple cake that is requested for both birthdays and showers. I don't usually frost the cake, but I have used a powdered sugar glaze, Cool Whip®, or fruit on top. When I made this for my mom, she wanted to know where I got the idea for it. When I told her she used to make it, she just laughed. She said she just cut the cake into three layers and put ice cream between the layers. So I guess you can just use your imagination and use whatever flavor combo you like.
Ingredients:
1 prepared Angel Food cake
1 container ice cream or sherbet, thawed
Directions:
Take cake (narrow side up) and slice off top. Carefully hollow out the rest of cake, leaving the walls of cake untouched. Push as much sherbet into the cake as you can, smoothing it as you go. When cake is full, put the "lid" back on and place in freezer until firm.
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Ingredients:
1 pound brown sugar
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
3 c. flour
2 eggs
1 c. oil
1 c. warm coffee
1 1/2 packages chocolate chips
1 package chopped walnuts, if desired
Directions:
Preheat oven to 350 degrees. Mix together the brown sugar, baking soda, vanilla, salt, flour, eggs and oil. Mix in warm coffee. Stir in 3/4 to 1 package of chocolate chips and walnuts, if desired. Pour into a 9x13-inch greased and floured pan. Sprinkle remaining chocolate chips and more walnuts if desired on top of cake. Bake 40 to 50 minutes or until a toothpick comes out clean. Either cool completely or can be served warm. It is good served
warm with vanilla ice cream or Cool Whip®.
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Dutch Apple Crunch Cakes
Submitted by Danielle , Cake
Club Member
Recipe Courtesy of www.CakeClubRecipes.com
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cake recipe...
This is an excellent, easy and low cost recipe I found in a magazine when I was a teenager.
Topping…
Ingredients:
2/3 c. all-purpose flour
1/4 c. packed, light brown sugar
1/2 stick (1/4 c.) butter or margarine (“I Can’t Believe It’s Not Butter” works well)
1/2 tsp. cinnamon
Directions:
Stir topping ingredients together in a small bowl with a fork or rub together with fingertips until large crumbs form. Set aside.
Batter…
Ingredients:
1 large Granny Smith apple, cut into quarters, peeled, cored and coarsely chopped
1 T. sugar
1/2 tsp. ground cinnamon
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2/3 c. sugar
1/2 c. vegetable oil
1 large egg
1 tsp. vanilla extract
Directions:
Heat oven to 325 degrees. Grease and flour 12 regular-sized muffin cups or line with paper or foil liners. In a small bowl, mix apple pieces, sugar and cinnamon. Set aside. Whisk flour, baking soda, cinnamon and salt in a small bowl until blended. In a medium size bowl, beat sugar into oil with an electric mixer on high speed. Reduce speed to medium and beat in the egg and vanilla. Reduce mixer speed to low and beat in flour mixture until blended. Batter will be very thick and look impossibly gooey. Beat the apple into the mixture, distributing the pieces evenly. Spoon batter into prepared cups. Scatter on topping mixture and gently press down into the batter. Bake 30 to 35 minutes until crumbs are crisp and cupcakes are golden brown, but somewhat soft in the middle (a toothpick inserted in center has moist crumbs sticking to it). Cool in pan on wire rack. Serve warm or at room temperature.
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