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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Cannoli Torte
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Cakesandfrostings - Cake Cannoli Torte Post by :anzamink Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2836

Click below to download : Cakesandfrostings - Cake Cannoli Torte (Format : PDF)

Cakesandfrostings - Cake Cannoli Torte


3 egg whites
1 pkg. Pillsbury Plus White Cake Mix
1 1/4 cups water
1/3 cup oil
2 tsp. almond extract


1 cup whipping cream
15 oz. container ricotta cheese
2 tsp. vanilla
1 can Pillsbury ready to spread vanilla frosting supreme
1/2 cup miniature semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/4 cup chopped walnuts
enough sifted powered sugar to thicken the frosting
5 to 6 maraschino cherries halved

Heat oven to 350F. Grease and flour two 8 or 9 inch round cake pans. In small bowl, beat egg whites until soft
peaks form, about 1 minute: set aside.

In large bowl, combine remaining cake ingredients at low speed until moistened: beat 2 minutes at meduim speed, fold in egg whites. Pour batter into prepared pans. Bake at 350F for 20 to 30 minutes or until cake springs back when touched lightly in center. Cool 15 minutes then remove from pans. Cool completely.

In small bowl, beat whipping cream until soft peaks form; set aside. In large bowl combine ricotta cheese and
vanilla; beat at medium speed until smooth.

Add canned frosting and whipped cream; mix until smooth. (If this seems not stiff enough for you...I found it wasn't for me....add some sifted powered sugar to make the consistency you like).

Divide in half. To half of frosting, stir in chocolate chips and 1/2 cup chopped cherries (make sure to drain well and
squeeze out extra juice) ; blend well.

To assemble cake, split each layer in half horizontally to form 4 layers (this works best by taking a piece of string or thread and wrapping it around the middle of the cake then pulling together until you reach the middle inside of

Spread 1/3 of the cherry-chip filling between each cake layer. Frost top and sides with remaining half of
frosting. To garnish, sprinkle walnuts on top; place halved cherries around top edge of cake. Refrigerate at least 1
hour or until serving time. Store in refrigerator. 16 serv
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1 pound chocolate covered graham cracker cookies (56 cookies)crushed 1 cup butter or margarine melted 2 envelopes whipped topping mix 1 cup cold milk 1 teaspoon vanilla extract 1 package 8 ounces cream cheese softened 2 cans (21 ounces each) cherry pie filling Set aside 1/4 cup crushed cookies for topping. Combine remaining cookies with butter. Spread into a 13 x 9 inch x 2 inch dish. Set aside. In a mixing bowl combine whipped topping mixes, milk and vanilla; beat on low speed until blended. Beat on high for 4 minutes or until thickened and stiff peaks form. Add cream

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3 (2. 2-ounce) creamy white candy bars with almonds 1/2 cup water 2 1/4 cups sifted cake flour 2 teaspoons Baking Powder 1/4 teaspoon baking soda 1 cup margarine or butter 1 3/4 cups sugar 4 egg yolks 1 cup buttermilk 4 egg whites 1 (10- or 12-ounce) jar seedless raspberry jam 1 1/2 cups whipping cream 1/4 cup sifted powdered sugar 1/2 teaspoon vanilla Reserve half of one candy bar for garnish. Break up remaining bars. In a small saucepan heat and stir broken candy and water over low heat until melted; cool for 20 minutes. Grease and flour three