Posted on February 01, 2016
Cakes & Recipes
Submitted by Ada Nieves
Recipes and Photos courtesy of
NESTLÃˆÂ® USA and www.VeryBestBaking.com
Warm Mocha Pudding Cake
1 cup all-purpose flour
1 cup packed brown sugar, divided
4 tablespoons NESTLÃ‰Â® TOLL HOUSEÂ® Baking Cocoa, divided
2 tablespoons TASTERâ€™S CHOICEÂ® 100% Pure Instant Coffee, divided
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
5 tablespoons butter or margarine, melted (we recommend LAND O LAKESÂ® Butter)
1 large egg
2 teaspoons vanilla extract
3/4 cup boiling water
1 1/2 cups whipped cream (optional)
1 1/2 cups fresh assorted berries (optional)
PREHEAT oven to 350Â° F. Grease 8-inch-round cake pan.
COMBINE flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon Tasterâ€™s Choice, baking powder and salt in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.
COMBINE remaining sugar, remaining cocoa and remaining Tasterâ€™s Choice in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.
Vermont Spice Cake
3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter , softened (we recommend LAND O LAKESÂ® Butter)
3 large eggs
1 1/2 cups LIBBY'SÂ® 100% Pure Pumpkin
1/2 cup NESTLÃ‰Â® CARNATIONÂ® Evaporated Milk
1/4 cup water
1 1/2 teaspoons vanilla extract
11 ounces cream cheese , softened
1/3 cup butter , softened (we recommend LAND O LAKESÂ® Butter)
3 1/2 cups sifted powdered sugar
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves (optional)
PREHEAT oven to 325Â° F. Grease and flour two 9-inch-round cake pans.
COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
FOR MAPLE FROSTING
BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.
All prices are in USD.