Last-Minute Holiday Desserts

RED VELVET CAKE WITH BUTTERCREAM FROSTING
This classic cake is hard to resist with its deep red color.

Cake Ingredients
1/2 cup plus 2 tbs granulated sugar
3 tbs margarine or butter
2 eggs
2 tsp. unsweetened cocoa
1/2 ounce red food coloring
1 cup plus 2 tbs cake flour
1/4 tsp. salt
1/2 cup buttermilk
1 tsp. vanilla
2 tsp. white vinegar
1/2 tsp. baking soda

Frosting
1/3 cup plus 2 tbs nonfat milk
1/3 cup plus 2 tbs all-purpose flour
1/4 cup margarine or butter, softened
Dash salt
1 1/4 cup powdered sugar

Preparation

Preheat oven to 350F degrees. Coat two small round 6-inch cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
In mixing bowl, beat sugar and margarine with mixer at medium speed 5 minutes. Add eggs; beat well. Combine cocoa and food coloring in small bowl; beat with a whisk to mix.
Add to sugar mixture; stir well to blend. Add flour and salt alternately with buttermilk, mixing well after each addition. Add vanilla, vinegar and baking soda; mix well.

Pour batter into prepared pans. Sharply tap pans on counter to remove bubbles. Bake for 25 minutes or until center springs to touch.
Remove from oven and cool 10 minutes on wire rack. Carefully remove from pans and peel off paper. Cool completely on wire rack.

To prepare frosting, combine milk and flour in heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk.
Pour into a bowl and cover surface with plastic wrap. Refrigerate 45 minutes or until chilled.

Place softened margarine in mixing bowl and beat with a mixer at medium speed until creamy. Add vanilla, salt and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended. Do not overbeat.
Store cake loosely covered in refrigerator. Makes 8 servings.

DOUBLE DECADENT CHOCOLATE BARS

Ingredients

1 package (1 lb. 2.25 ounces) chocolate cake mix
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
8 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1 package ( 6 oz.) semi-sweet chocolate chips, melted
1 tsp. vanilla extract

Preparation

Preheat oven to 350 degrees. In large bowl, combine cake mix and Hellmann's or Best Foods Real Mayonnaise until mixture resembles course crumbs.
In 13 x 9-inch baking pan, evenly press mixture. In large bowl with electric mixer, beat cream cheese until smooth. Gradually beat in sugar, then eggs, one at a time.
Beat in chocolate and vanilla until smooth. Evenly spread mixture over crust.

Bake 30 minutes or until set in center. On wire rack; cool completely. Chill 2 hours or until firm. To serve, cut into bars. Serves 24.

WINTER VANILLA CUPCAKES

Ingredients

2¼ cups flour, sifted
½ tbs baking powder
2 cups sugar
¾ tsp salt
1 cup plus 1 tbs unsalted butter
4 large eggs
1½ tsp vanilla extract
1 cup whole milk
1 cup confectioner’s sugar

Preparation

Preheat oven to 325° F. In a large muffin pan, line each with paper cupcake liners. Spray tops with cooking spray. Sift flour, sugar, baking powder and salt together into a large bowl. With a mixer, add softened butter and eggs one at a time, beating well after each addition. Gradually, add milk and 1 tsp vanilla, beating constantly. Scoop with an ice cream scooper into lined muffin pan. Bake for 18 – 20 minutes. Let cool.

In a bowl, whisk confectioner’s sugar with ½ tsp vanilla extract plus one tbs melted butter. Spread atop each cupcake. Serves 12.

**Cream cheese frosting optional:
4 oz cream cheese, softened
2 tbs unsalted butter, softened
1½ cups confectioner’s sugar
½ tsp vanilla extract
¼ lemon, juice

In a mixing bowl on medium speed, cream the cream cheese and butter together until well blended. Slowly sift in the confectioner’s sugar until fully incorporated. Stir in the vanilla and lemon juice. Frost cupcakes. Adorn with snowflakes.

 

AUSSIE ‘ROO LAMINGTONS

Ingredients

1/2 cup butter
2/3 cup sugar
2 eggs
2 cups all-purpose flour
1/2 tsp salt
1/3 cup milk
1/3 tsp vanilla extract

For the chocolate icing:
2 tbs butter
1/2 cup boiling water
3 cups confectioner’s sugar
1/3 cup cocoa powder
1/2 tsp vanilla extract
2 cups dessicated coconut

Preparation

Preheat oven to 350 degrees. Mix butter and sugar together thoroughly in a bowl. Add eggs one at at time, beating well after each. Mix flour and salt together and add to mixture with the milk.
Add the vanilla extract and mix only until blended. Spread mixture on a baking sheet and bake for 25-35 minutes.

Prepare icing by melting butter in 1/4 cup boiling water. Mix together icing sugar and cocoa powder, then add the butter and water mixture and mix well. Add vanilla.

Icing mixture should be very thin so it will coat the cake squares; add more boiling water if too thick. Remove cake from oven and let cool. Cut into approximately 30 squares, and dip each into icing and roll in coconut.

CRANBERRY-ORANGE LOAF

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2-1/2 tsp. baking powder
1/4 tsp. salt
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup coarsely chopped walnuts
1 egg, slightly beaten
2/3 cup orange juice
1 tsp. grated orange peel
1/2 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Preparation

Preheat oven to 350 degrees. Grease 9 x 5-inch loaf pan; set aside.
In medium bowl, combine flour, sugar, baking powder and salt. Stir in cranberries and walnuts; set aside.

In large bowl, combine egg, orange juice and orange peel. With wire whisk, stir in Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Gradually stir flour mixture into mayonnaise mixture until moistened. Batter will be stiff. In prepared loaf pan, evenly spoon batter. Bake 1 hour or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely.