All-New Cake Mix Doctor - Anne Byrn [32]
Frozen Pink Lemonade Party Cake
My North Carolina readers have told me about a famous pink lemonade cake that is made in the summertime there. It is a yellow layer cake with a layer of frozen ice cream and lemonade concentrate in the center. To make this layer, you combine a quart of softened vanilla ice cream with half of a 6-ounce can of thawed pink lemonade concentrate and six drops of red food coloring. (Set the remaining lemonade concentrate aside for the frosting.) Line a 9-inch round cake pan with plastic wrap, letting the plastic wrap drop over the side of the pan. Spread the ice cream mixture in the cake pan and put it in the freezer for three hours. When you are ready to assemble the cake, place a yellow cake layer on a serving plate and arrange the ice cream layer on top. Use the plastic wrap to lift the ice cream out of the pan. Place a second cake layer on top of the ice cream. For the frosting, combine one cup of heavy cream, two tablespoons of sugar, and the remaining lemonade concentrate and whip them until stiff. Frost the top and side of the cake and return it to the freezer until it’s time to slice and serve.
OLD-FASHIONED PEAR AND GINGER CAKES
MY HUSBAND, JOHN, was crazy about the upside-down pear and ginger cake in the first Cake Mix Doctor book. But I thought it needed more real pear flavor. So I came up with this rendition, which I think is better. Here the pears are fresh instead of canned and the cake is lighter since it contains no oil, just applesauce. That way you focus on the fresh pear slices and the dreamy brown sugar and butter layer next to them! Bake this cake in two nine-inch round layers but don’t layer them. To serve invert the rounds onto serving plates and, while they’re still a little warm, cut them into wedges and serve with vanilla ice cream. John loves this pear cake even more!
serves:
12 to 16
prep:
20 minutes
bake:
25 to 27 minutes
cool:
10 minutes
¾ cup packed dark brown sugar
6 tablespoons (¾ stick) butter, melted
4 medium-size, ripe, fresh pears
1 package (18.25 ounces) plain spice cake mix
1 cup unsweetened applesauce
½ cup buttermilk
1 teaspoon ground ginger
½ teaspoon ground cinnamon
3 large eggs
Vanilla ice cream, for serving
1. Place a rack in the center of the oven and preheat the oven to 350°F.
One Big Pear Cake
If you’d like, go ahead and bake this cake in a 13 by 9–inch pan, baking it for about 45 minutes. Don’t invert the cake unless you have a rectangular platter large enough to hold it. Cut the cake into squares and invert them onto plates, then serve them with ice cream. I have found this cake is best served the same day it is baked.
Recipe Reminders
MADE FOR
______________________
______________________
______________________
______________________
PREP NOTES
______________________
______________________
______________________
______________________
DON’T FORGET
______________________
______________________
______________________
______________________
SPECIAL TOUCHES
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
______________________
2. Divide the brown sugar between two 9-inch round cake pans, spreading it out evenly. Divide the melted butter between the two pans, covering the top of the brown sugar. Press the brown sugar mixture out so that it covers the entire bottom of each pan. Set the pans aside.
3. Peel the pears, cut them into quarters, and remove the cores from the centers. Cut each quarter pear lengthwise into 3 or 4 slices. Arrange the slices, rounded side up, in rows on top of the brown sugar and butter mixture.
4. Place the cake mix, applesauce, buttermilk, ginger, cinnamon, and eggs in a large