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Key Lime Poke Cake | Delish
Get the full recipe here:
INGREDIENTS
Cooking spray, for pan
All-purpose flour, for pan
1 box vanilla cake mix, plus ingredients called for on box
1 14-oz. can sweetened condensed milk
1/2 c. heavy cream
1/3 c. freshly squeezed lime juice
1 tbsp. plus 2 tsp. grated lime zest, divided
2 drops green food coloring (optional)
3 c. whipped cream
1/2 c. sliced strawberries
1 small lime, thinly sliced
DIRECTIONS
1. Preheat oven to 350º. Grease a 9-x-13” pan with cooking spray and dust with flour. Prepare cake mix according to package instructions.
Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool 10 minutes.
2. Using the bottom of a spoon, poke holes all over cake.
3. Make filling: In a medium bowl, stir together sweetened condensed milk, heavy cream, lime juice and 1 tablespoon lime zest. Fold in food coloring, if using.
4. Pour filling over poke holes and spread with a spatula. Refrigerate 1 hour.
5. Top with whipped cream and garnish with remaining 2 tsp. lime zest, strawberries, and limes.
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Easy Baked Alaska | Betty Crocker Recipe
This isn’t your grandmother’s Baked Alaska! We took our heirloom recipe and gave it a modern twist by converting it into an easy (and achievable) 13x9 dessert. Dreamy layers of brownie, strawberry ice cream and a perfect meringue give it an over-the-top finish.
Recipe:
Pumpkin Cheesecake Fudge Brownies | Betty Crocker
Bake Betty Crocker™ Delights Supreme Triple Chunk Brownie Mix beneath a sweet layer of pumpkin cheesecake, then top with a smooth ganache and, of course, sprinkles.
Baked Alaska
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Here is what you'll need!
Baked Alaska
Servings: 12
INGREDIENTS
Ice Cream
1 pint vanilla ice cream, softened
2 pint strawberry ice cream, softened
2 pints chocolate ice cream, softened
Cake (Can Sub Boxed Yellow Cake)
1 cup butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 cups cake flour, sifted
1 cup milk
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Swiss Meringue
4 egg whites, at room temperature
1 cup sugar
1 teaspoon cream of tartar
1 teaspoon vanilla extract
PREPARATION
1. Wrap a 10-inch freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze for 1 hour, or until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze for 1 hour, or until frozen. After the strawberry layer is frozen, repeat with chocolate ice cream.
3. Preheat the oven to 350˚F (180˚C).
4. In a bowl, add the eggs and sugar and whisk until well combined.
5. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
6. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
7. Add the baking powder, salt, and vanilla extract and whisk until well combined.
8. Pour the batter into a greased and floured 10-inch cake tin and bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
9. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
10. Bring a pan of water to a simmer over medium heat.
11. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
12. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add the vanilla extract and mix until just combined.
13. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
14. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
15. Using a kitchen torch, brown the peaks of meringue.
16. Serve immediately. Enjoy!
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Quick Tips: Store Bought Frosting Super Tip! | One Pot Chef
If you love store bought frosting, this tip is going to rock your world. This awesome super tip will save you money and allow you to frost twice as many cakes, cupcakes and muffins :)
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