VIENNA REVEL CAKE
Make and share this Vienna Revel Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h5m
Yield 1 ten inch Bundt cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Generously grease 12-cup bundt cake pan.
- Mix sugar, flour, nuts, butter, cinnamon, and coffee until crumbly; reserve.
- Blend cake mix (dry), eggs, water, and oil in large mixer bowl, scraping constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 4 minutes.
- Pour 1 2/3 cups batter into prepared pan; sprinkle with about 1 cup of the reserved crumbly mixture.
- Pour 1 2/3 cups batter over crumbly mixture in pan; sprinkle with remaining crumbly mixture.
- Pour remaining batter over crumbly mixture.
- Bake 45 minutes until or until wooden toothpick inserted in center of cake comes out clean.
- Cool 10 minutes; invert of wire rack.
- Remove pan; cool completely.
- Spread cake with spice glaze, allowing some to drizzle down the side.
- SPICE GLAZE: Dissolve instant coffee in hot water.
- Mix coffee, confectioner's sugar, and cinnamon.
- Stir in 1 to 2 teaspoons water until glaze is of proper consistency.
Nutrition Facts : Calories 4733, Fat 188.9, SaturatedFat 46, Cholesterol 736.6, Sodium 4269.6, Carbohydrate 721.4, Fiber 13.8, Sugar 489.9, Protein 54.8
VIENNA CAFE CAKE
Make and share this Vienna Cafe Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour 3 9-inch round pans; set aside.
- Preheat oven to 350°.
- Place flour, cocoa, baking soda, baking powder, and salt in medium bowl and mix well; set aside.
- In large bowl with electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Gradually stir in flour mixture alternately with milk just until blended.
- Divide batter into prepared pans.
- Adjust racks to divide oven in thirds; stagger pans on racks. Bake, rotating pans once to insure even layers, for 20 to 25 minutes or until pick inserted in center comes out clean.
- Cool in pans on rack for 10 minutes; invert cakes on rack; remove pans; turn cakes right side up; cool completely.
- Make Coffee-Cream frosting: In well chilled bowl beat heavy cream until it starts to thicken; beat in sugar and instant coffee until stiff.
- Divide frosting evenly to fill between layers and frost top. Garnish with almonds if desired.
Nutrition Facts : Calories 400.5, Fat 20.8, SaturatedFat 12.6, Cholesterol 111.4, Sodium 349.7, Carbohydrate 50.6, Fiber 2.1, Sugar 30.2, Protein 6.2
RAINBOW LAYER CAKE
You'll be proud to make and serve a cake that's as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.
Provided by By Angie McGowan
Categories Dessert
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280, Carbohydrate 163 g, Cholesterol 160 mg, Fat 13, Fiber 0 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 127 g, TransFat 1 g
VIENNA CAKE RECIPE - (3.7/5)
Provided by á-30607
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease and flour 4 layer cake pans. Cream butter while adding sugar until mixture is light and fluffy. In a separate bowl, beat eggs and gradually and add butter and sugar mixture. Sift dry ingredients together and fold into egg-sugar mixture one cup at a time. Add milk, vanilla and almond extracts. Spoon batter into prepared pans. Bake at 350 degrees for 45 minutes. Cool completely. Build cake by spreading jam in between each layer. Ice with boiled icing after wiping excess jam from the sides. Servings: 10-12
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