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1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.

2 In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

4 Meanwhile, in 2-quart saucepan, mix rhubarb, 1⁄2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 11⁄2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.

5 In medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1⁄4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.

6 Run knife around side of pan to loosen cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with strawberry-rhubarb filling. Frost side and top of cake with frosting. Arrange 1⁄2 cup strawberries over top of cake. Store covered in refrigerator.

HIGH ALTITUDE (3500-6500 FT): Follow High Altitude directions on cake mix box for 10-inch angel food (tube) cake pan, adding orange peel with water in step 2.

1 SERVING: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 51g (Dietary Fiber 0g; Sugars 40g); Protein 8g % DAILY VALUE: Cholesterol 15%; Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 0% EXCHANGES: 21⁄2Starch, 1 Other Carbohydrate, 2 Fat CARBOHYDRATE CHOICES: 31⁄2

CAKE

• 1 box Betty Crocker®

white angel food cake mix

• 11⁄4 cups cold water

• 2 teaspoons grated orange peel

FILLING

• 2 cups sliced fresh rhubarb

• 1⁄2 cup granulated sugar

• 2 tablespoons orange juice

• 11⁄2 cups sliced fresh strawberries

• 4 drops red food color, if desired

FROSTING AND

GARNISH

• 11⁄2 cups whipping cream

• 3 tablespoons granulated or powdered sugar

• 1 container (15 oz) ricotta cheese

• 1⁄4 cup powdered sugar

• 1⁄2 cup sliced fresh strawberries

12 servingsPREP TIME: 25 Min START TO FINISH: 3 Hrs 10 Min

MAYStrawberry-RhubarbAngel Torte

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6 servings PreP Time: 15 Min STarT To FiniSh: 1 Hr 50 Min

Chocolate Zucchini Snack Cake

1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round cake pan with baking spray with flour.

2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.

3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

HigH Altitude (3500-6500 ft): No change.

1 Serving: Calories 310 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3.5g; Trans Fat 0.5g); Cholesterol 35mg; Sodium 350mg; Total Carbohydrate 42g (Dietary Fiber 2g; Sugars 26g); Protein 5g % dAily vAlue: Cholesterol 12%; Vitamin A 0%; Vitamin C 4%; Calcium 6%; Iron 8% excHAngeS: 1 Starch, 2 Other Carbohydrate, 21⁄2 Fat cArboHydrAte cHoiceS: 3

• 13⁄4 cups Betty Crocker® SuperMoist®

German chocolate cake mix (from 18.25-oz box)

• 1 cup shredded unpeeled zucchini (about 1 medium)

• 1⁄2 teaspoon ground cinnamon

• 1⁄8 teaspoon ground cloves

• 1⁄4 cup buttermilk

• 2 tablespoons vegetable oil

• 1 egg

• 1⁄4 cup chopped nuts

• 1⁄4 cup miniature semisweet chocolate chips

Easy

Out of buttermilk? Use 3⁄4 teaspoon lemon juice or vinegar plus milk to make 1⁄4 cup. Let stand for about 5 minutes before using.

For another recipe using half a cake mix, turn to page 43.

K I T C H E N T I P S

44


STYLIST TIP

Bake and serve the cake in a pretty, oven-safe ceramic pan.

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BC243_Cakes.indd 45 12/12/07 2:38:33 PM


15 servings PreP Time: 30 Min STarT To FiniSh: 2 Hrs 20 Min

Mojito Cake1 Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2 In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

4 Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.

5 Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.

6 In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.

HigH Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13x9-inch pan.

1 Serving: Calories 350 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g; Trans Fat 1g); Cholesterol 35mg; Sodium 290mg; Total Carbohydrate 41g (Dietary Fiber 0g; Sugars 29g); Protein 3g % dAily vAlue: Cholesterol 11%; Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 4% excHAngeS: 1 Starch, 11⁄2 Other Carbohydrate, 4 Fat cArboHydrAte cHoiceS: 3

Cake


SuperMoist® white cake mix

• 1 cup unflavored carbonated water

• 1⁄3 cup vegetable oil

• 1⁄4 cup rum or 1 teaspoon rum extract plus 1⁄4 cup water

• 3 tablespoons chopped fresh mint leaves

• 2 teaspoons grated lime peel

• 3 egg whites

Glaze

• 1⁄2 cup butter or margarine

• 1⁄4 cup water

• 1 cup granulated sugar

• 1⁄2 cup rum or 2 teaspoons rum extract plus 1⁄2 cup water

Garnish

• 1 cup whipping cream

• 2 tablespoons powdered sugar

• 15 fresh mint leaves, if desired

• Shredded lime peel, if desired

A mojito typically refers to a cocktail made with lime juice, sugar, mint leaves and rum. We’ve taken those same flavors and turned them into a tasty cake.

In a pinch, use purchased frozen whipped topping, thawed, instead of making your own whipped cream.


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BC243_Cakes.indd 59 12/12/07 2:51:38 PM


24 cupcakes PreP Time: 25 Min STarT To FiniSh: 1 Hr 55 Min

Lemon-Blueberry Cupcakes1 Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2 In large bowl, beat all cupcake ingredients except blueberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold 11⁄2 cups blueberries into batter. Divide batter evenly among muffin cups.

3 Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4 In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries, the lemon peel and mint leaves. Store in airtight container at room temperature.

HigH Altitude (3500-6500 ft): No change.

1 CupCAke: Calories 250 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 35mg; Sodium 210mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 23g); Protein 2g % dAily VAlue: Cholesterol 12%; Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 2% exCHAnges: 1⁄2 Starch,11⁄2 Other Carbohydrate, 21⁄2 Fat CArboHydrAte CHoiCes: 2

CupCakes


SuperMoist® lemon cake mix

• 3⁄4 cup water

• 1⁄3 cup vegetable oil

• 1 tablespoon grated lemon peel

• 2 eggs

• 1 package (3 oz) cream cheese, softened

• 11⁄2 cups fresh blueberries

Frosting and

garnish

• 21⁄2 cups powdered sugar

• 3⁄4 cup unsalted butter, softened

• 1 teaspoon grated lemon peel

• 1⁄2 teaspoon kosher (coarse) salt

• 11⁄4 teaspoons vanilla

• 1 tablespoon milk

• 1 cup fresh blueberries

•Lemon peel, if desired

•Fresh mint leaves, if desired

For decorative cupcake liners, surf to www.fancyflours.com

Unsalted butter tastes a little sweeter than the more common salted butter. We added the coarse salt for small bursts of saltiness to complement the sweetness of the other ingredients and to bring out the lemon flavor. If you don’t have unsalted butter, salted butter can be used and omit the kosher salt.


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