Spring Fling Cake Recipes

THE MARKET'S SPRING FLING CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch cake pan.
• Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
• Combine the DRY ingredients in another bowl; then add to zucchini mixture.
• Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
• Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
• Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
• In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
• Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
• Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
• Put on the top layer and frost. The sides of the cake are NOT frosted.
• Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.

SPRING FLING CAKE

Steps:

• CAKE:.
• In a large bowl combine: cake mix, eggs, oil, vanilla, whole can un-drained mandarin oranges.
• Mix with electric hand mixer until smooth and mandarin oranges are in small pieces.
• Pour mixture into a greased and flowered 8x12 cake pan.
• Bake at 350°F for about 30 minute or until done.
• For a glass cake pan bake at 330°F.
• FROSTING:.
• In a small bowl drain crushed pineapple juice.
• Add instant pudding powder to pineapple juice and mix with electric hand mixer until smooth and set aside.
• In a separate large bowl combine whole tub Cool Whip and drained crushed pineapple and mix until well blended.
• Combine juice/pudding mixture to Cool Whip/pineapple mixture and blend with electric hand mixer.
• Frost your cake, chill and serve.

SPRING FLING LAYERED WHITE CAKE

Steps:

• Preheat oven to 350 degrees F. Lightly spray two 9-inch cake pans with baking spray. Set aside.
• Make cake. Sift flour into a large mixing bowl. Add SPLENDA® Granulated Sweetener, flour, baking powder, baking soda and sugar. Mix with an electric mixer on low speed until ingredients are blended. Add softened butter. Mix on low speed until butter is very finely distributed (approx. 2-3 minutes).
• Add egg whites. Mix on low speed until incorporated. Scrape sides of bowl. Mix on medium-high speed 1-2 minutes or until batter is light and well blended. Scrape sides of bowl. Add buttermilk and extracts. Mix on medium speed until blended.
• Pour cake batter into prepared pans. Bake in preheated 350 degrees F oven for 20-25 minutes or until edges of cake appear slightly dry. Allow cake to cool in pans for10-15 minutes. Remove from pans and cool on wire racks until ready to ice.
• Prepare Icing: Beat softened butter and SPLENDA® Granulated Sweetener briefly in a medium mixing bowl, until SPLENDA® is just incorporated. Add cream cheese. Mix until lump free, approx. 1 min. Scrape sides of bowl and add vanilla. Mix well.
• Assemble cake. Slice cooled cake layers in half. Using a serrated knife slice cakes in half horizontally, to create 4 cake layers.
• Place 1 cake layer on cake stand or plate. Spread 1/3 of the preserves over the cake layer. Top with 1/3 of the strawberries. Repeat process until all layers are assembled.*
• Ice cake.*Decorating Tip: Professionals create flat cake tops by using the bottom layer of a cake for the top tier. This creates a nice flat surface for icing. The remaining cake bottom can be used as the first layer of the cake and the remaining 2 cake layers can be placed in the middle (top side down).