Angel  Food  Cake  with  Caramel  Sauce

 

 

 

 

INGREDIENTS:
 

1 prepared angel food cake (10 inches)

1 package (3 ounces) cream cheese, softened

1/4 cup confectioners sugar

1 carton (8 ounces) frozen whipped topping, thawed

 

 

 

CARAMEL SAUCE

 

INGREDIENTS:

1 cup half-and-half cream, divided

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup butter

pinch salt

1/2 teaspoon vanilla extract

 



DIRECTIONS:
 

In a large bowl, beat cream cheese and confectioners sugar until smooth.

Fold in whipped topping; set aside.

 

Cut cake horizontally into two layers.

Place the bottom layer on a serving plate; spread with cream cheese mixture.

Replace top; refrigerate.

 

In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt.

Cook and stir until mixture reaches soft-ball stage.

Slowly add remaining cream.

Cook and stir until mixture returns to soft-ball stage.

Remove from the heat; stir in vanilla.

Cool.

 

 

SOFT-BALL STAGE

 

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking.

 

It is the point when a drop of boiling syrup is dropped into cold water and forms a

soft ball which will flatten on its own when removed.

 

On a candy thermometer the temperature would have reached at least 234F. but no more than 240F.

 

 

Drizzle over cake.

 

Store in the refrigerator.

 

 

Serves 12

 

 

 

 

 

Banana  Pecan  Torte

 

 

 

 

INGREDIENTS:

1 cup butter, softened

2 1/2 cups granulated sugar

4 eggs

2 cups mashed ripe bananas (about 3 to 4 medium)

2 teaspoons vanilla extract

3 1/2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

1/2 cup buttermilk

1 cup chopped pecans, toasted

 

 

 

FROSTING

 

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

3 1/2 cups confectioners sugar

1 teaspoon vanilla extract

toasted chopped pecans 


 


DIRECTIONS:
 

Preheat oven to 350 degrees.

 

In a large bowl, cream butter and sugar.

Add the eggs, one at a time, beating well after each addition.

Beat in bananas and vanilla.

 

In a separate bowl, combine the flour, baking soda and salt.

Add to creamed mixture alternately with buttermilk.

Stir in pecans.

 

Pour into 3 greased and floured 9 inch round baking pans.

 

Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.

Cool in pans 10 minutes; remove to wire racks to cool completely.

 

 

 

FOR FROSTING:

 

Beat cream cheese, butter and sugar in a small bowl.

Add vanilla.

 

 

 

Spread between layers and over top of cake.

Sprinkle with pecans.

 

Store in the refrigerator.

 

 

Serves 12 - 16


 

 

             

    

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