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Jam Cake with Cream Cheese Frosting Recipe

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Category:
Category:
 

Basic White Cake


Ingredients:  
Ingredients:  
1 box Duncan Hines Moist Deluxe White Cake Mix
1 c. water
⅔ c. Crisco oil
1 cap full Almond flavoring
3 egg whites

Smucker's Black raspberry jam (or whatever flavor you like)


You can double the cake recipe, but not the frosting recipe.

Directions:
Directions:
Mix all ingredients with electric mixer for 4-5 minutes. This yields a very light and fluffy cake.

Coat the inside of the cake pan(s) with Baker's Joy. Don't be stingy. More is better.

Pour mixture into pan and bake on the top rack of oven, pre-heated to 350 for 30 minutes. Transfer to the bottom rack for 5 to 30 minutes, depending on how your oven heats and the size of the cake. Test often with a cake tester. When the tester comes out clean, the cake is done. It should be golden on top, humped up in the middle and beginning to pull away from the sides of the pan. Run the wire cake tester around the sides of the pan to loosen the cake while it is still hot. Cool on a wire rack in the pan.

When stacking layers, put a layer of (spoonful) of jam that has been microwaved (to thin) between the layers.

 

Cream Cheese Frosting


Ingredients:  
Ingredients:  
1 2 lb. bag of Confectioner's Sugar
1 8 oz. pkg. of softened cream cheese
1 c. Crisco shortening
3 Tbsp. of Carnation Evaporated Milk

Directions:
Directions:
Warning:
Do NOT double this recipe. Mixers cannot handle the strain. You will also get a grainy frosting due to the lack of proper mixing.



Place ingredients into mixing bowl. Chunk the cream cheese into 3 or 4 portions with your spatula. Use bowl shields or towel draped over the mixer head and bowl. Begin mixing at the lowest speed and gradually increase. Shut off mixer and remove shields or towel to scrape down the sides of the bowl. Restart and mix on high for 5 minutes minimum. You will know the frosting is the proper consistency when it starts to 'lace' the sides of the bowl. If it is too stiff, add small amounts of evaporated milk until the proper consistency is reached. If you use too much milk, add powdered sugar.


Note:
Fresh frosting does not work as well as frosting that has set out (room temperature) for an hour or more. You can pipe some of the frosting on and garnish with fresh fruit.

Personal Notes:
Personal Notes:
CAKE Notes: You may double or triple the CAKE recipe, depending on the size of your mixer.


If baking more than one cake, you may place another cake on the top rack when you transfer the first one to the bottom rack. This is called double-stacking. It cuts down on the baking time. Try to place a smaller cake pan on the top rack when doing this. Never place a large cake (over 10" or bigger than 9" x 12") over a smaller one. The smaller one will burn on the bottom and not get done in the middle.

You should also take note that the acceptable tolerance for ovens in the US is +/- 25 degrees. In other words, when your oven is set to 350 degrees, the actual heat may be anywhere from 325 to 375 degrees. You have to learn your oven.

Important:
If you are baking a cake that is over 10", or larger than 9" x 12", do not double stack the oven.

DECORATING TIPS:
Remember to take saved frosting out of the refrigerator at least 6 hours before decorating. As long as it is in an air-tight container, it can sit out all day as long as it isn't in direct sunlight.
When mixing colors, use a little at a time until the desired color is reached. It will darken one shade after it sits on the cake.
Note:
This frosting is a creamy white/ivory color. For stark white, use White-White and use up to half bottle per mix. Turn bottles upside down the night before. You will have to stir it up. You can nuke it and warm it up to where it will stir more easily.

 

 

 

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