Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Saturday, May 11, 2013

Double Decker Pineapple Upside Down Cake

The Amazing Taste of Pineapple in all that gooey brown sugar syrup but that is not all, oh NO NO NO! The bottom layer has crushed pineapple in the batter but that is not the end, Oh No No No! Now add a lush Cream Cheese, Pineapple Pudding Filling in the middle & NOW you have a Judys Foodies Pineapple Upside Down Cake! Not hard to make but go ahead & let them think it is, I'll never tell!
1 Duncan Hines Moist Yellow Cake Mix ( cheat on this one, they will think it is home made!)
1, 15 OZ. Can of Pineapple Rings
1, 15. OZ Can Crushed Pineapple ( using 1/2 for one layer & 1/2 for the filling)
Mix cake according to package directions EXCEPT use pineapple juice from the canned pineapple INSTEAD of the water! Set batter aside while you prepare your pans! Spray with bakers cooking spray OR lightly grease 2, 9 or 8 inch cake pans. Lightly flour the ONE  pan not the both! In the NOT floured pan  add 4 TBS melted butter & evenly distribute across the bottom of the pan. EVENLY spread over the butter 2/3 Cup Light Brown Sugar. Now place Canned pineapple rings over the sugar in a circle with one ring in the center. In the middle of each ring place one maraschino cherry. Now spoon 1/2 of the cake batter over the fruit & sugar. In the remaining batter add 1/2 of a 15OZ. Can of crushed pineapple. Fold evenly through the batter & then pour batter into the lightly floured pan. Bake at 350 degrees for 30 minutes or until cake test done. Once baked remove pans from oven & let cool in the pans for 10 minutes. After 10 minutes place your serving dish over the cake pan & carefully turn upside down. Cake will slide right out of the pans. Let cake cool completely Now for the filling!
1, 8OZ. block Cream Cheese softened to room temp.
1, 3OZ Box of Jello Instant French Vanilla Pudding
The Other 1/2 Can of Crushed Pineapple including the juice!
Beat cream cheese fluffy. Now add Jello & Pineapple & beat until thick, light & fluffy. Spread as much of the filling over the layer of cake that has the crushed pineapple. Now CAREFULLY SLIDE the cake layer with the pineapple & cherries onto the filling for the top layer. A spatula will help you to loosen the cake from the plate & help you position the layer so it is center. Refrigerate cake until you are ready to serve! This is nice with a dollop of vanilla ice cream or a whipped topping, I chose ice cream! ENJOY!
Moist but not wet, light in texture but with that OOMPH dessert satisfaction that you want from a good dessert! That Cheesecake like filling marries perfectly with the pineapple brown sugar topping too! This cake serves 9 or less if you have dessert lovers!

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