---------- Recipe via Meal-Master (tm) v8.02
Title: Hippity Hop Easter Bunny Cake
Categories: Desserts, Cakes, Easter recipes
Yield: 16 Servings
2 1/2 c Coconut, divided
Red food coloring
2 Baked 9-inch round cake
-Layers, cooled
8 oz Cool Whip, thawed
Assorted candies for garnishTint 1/4 cup of the coconut pink using red food coloring.
Cut 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2" wide at the widest part.
Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie.
Frost: With whipped Topping.
Sprinkle center of bunny's ears and bowtie with pink coconut. Sprinkle white coconut over bunny's head and outer edge of ears and bowtie.
Decorate with candies for eyes, nose, mouth and whiskers
Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Praline Pound Cake
Categories: Cakes, Pralines
Yield: 8 Servings1 c Butter
2 c Sugar
4 Eggs
4 c Flour
1 ts Baking soda
1 ts Baking powder
4 oz Sour cream
4 oz Cream cheese; softened
1 c Praline liqueur
1 c Pecans; chopped-----------------------------------Glaze-----------------------------------
1/4 c Butter
1/2 c Brown sugar
1/4 c Praline liqueur
1/8 c Water
Cream butter and sugar. Add eggs and beat 3 minutes.Mix together the flour, baking soda, and baking powder.
Mix together sour cream, cream cheese and liqueur. Alternately add dry ingredients with cheese mixture, beating well. Stir in pecans.
Grease and flour bundt pan. Pour batter in. Bake at 350~ for 60-70 minutes. Cool 15 minutes then glaze.
Glaze:
Combine the butter, brown sugar, praline liqueur, and water all in a small saucepan; bring to a boil. Stir for 5 minutes. Pour over cake.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Easter Bunny Patch Cake
Categories: Desserts, Cakes, Easter recipes
Yield: 12 servings
1 10 3/4 oz. pk frozen pound
Cake, thawed, cut into 10
Slices
1 21 oz. can any pie filling
1 12 oz tub whipped topping,
Thawed
1 c Shredded coconut
Green food coloring
Jelly beans and asst. Easter
Decorations.Line bottom of 12x8 inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate 1 hour or until ready to serve.
Tint coconut pale green with food coloring. Sprinkle over center of whipped topping.
Decorate with Easter candies and decorations.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Angel Food Cake
Categories: Cakes, Low-fat, easter recipes
Yield: 1 servings
1 1/2 c sugar
1 c flour
1 ts cream of tartar
1/8 ts salt
11 ea egg whites
1 ts vanillaSift together the sugar, flour, cream of tartar, and salt 4 times.
Beat the egg whites until dry. Fold dry ingredients into eggs.
Add vanilla.
Bake at 250 degrees F. for about 1 hour.
Dust with powdered sugar or frost top and sides with favorite frosting.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chocolate Carrot Cake
Categories: Cakes, Easter recipes
Yield: 6 Servings
1 1/2 c Finely grated carrots
3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder
1/2 ts Salt
Pre-heat oven to 350 degrees F.In a large bowl, combine carrots, sugar & oil. Pour water over the mixture.
In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a lightly oiled & floured 8" square pan.
Bake for 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chocolate Praline Layer Cake
Categories: Cakes
Yield: 12 Servings
1/2 c Butter or margarine
1/4 c Whipping cream
1 c Brown sugar; firmly packed
3/4 c Pecans; coarsely chopped
1 Devil's Food cake mix; pkg
1 1/4 c Water
1/3 c Oil
3 Eggs
--------------------------Topping------------------------------
1 3/4 c Whipping cream
1/4 c Powdered sugar
1/4 ts Vanilla
Pecans; whole, if desired
Chocolate curls, if desiredHeat oven to 325 degrees.
In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally.
Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture.
Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.
Topping:
In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Easter White Chocolate & Lime Cheesecake
Categories: Cakes, Cheese, Chocolate, easter recipes
Yield: 10 Servings
6 White chocolate squares
6 oz Soft lady fingers
2 pk Philadelphia cheese (2x250g)
1 c Sugar
1/4 c Lime juice
1 Gelatine env. unflavored
2 ts Lime peel, fine grated
1 c Whipping cream, whipped
Strawberries
Lime slices
Melt chocolate.Halve lady fingers lengthwise. Line bottom and sides of an 8 1/2-inch springform pan with ladyfingers, rounded sides facing out.
Beat cream cheese on lowest speed of electric mixer until smooth. blend in sugar and chocolate; mix well.
Sprinkle gelatine on top of lime juice in saucepan. Let stand 5 minutes to soften.
Stir mixture over low heat until gelatine is dissolved. Blend warm gelatine and lime peel into cheese mixture.
Fold cheese mixture into whipped cream. Pour into pan.
Chill at least 3 hours. Garnish with strawberries and lime slices.
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