Grandma Paulines Anniversary Fiesta Cake Recipes

FIESTA BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Soften shortening in large mixing bowl.
• Sift flour, baking powder, baking soda, salt and sugar together.
• Add dry ingredients to softened shortening.
• Add 1/4°C sour milk and mashed bananas to all ingredients and mix until flour is dampened. Beat for 2 minutes at low speed of mixer.
• Add eggs, vanilla and remaining milk. Add nuts and beat 1 minute longer.
• Pour into two greased and floured 8 inch round cake pans or one 13x9x2 inch pan. Bake for 35-40 minutes.

GRANDMA PAULINE'S ANNIVERSARY FIESTA CAKE

Steps:

• Sift together flour and 3/4 c.
• sugar.
• Make a well in center.
• Add egg yolks, cold water, lemon juice and vanilla.
• Beat until smooth.
• Set aside.
• With electric mixer whip egg whites, cream of tartar, and salt until foamy.
• Continue beating, adding remaining 3/4 c.
• of sugar a few T.
• at a time, until sugar is incorporated and meringue holds stiff peaks.
• FOLD batter into meringue until JUST blended.
• Pour into ungreased tube pan and cut through batter to break air bubbles.
• Bake at 350* for 50-55 minutes or until top springs back when touched.
• Invert on a wine bottle and hang until cool.
• Remove from pan and serve with whipped cream and strawberries.

FABULOUS FIESTA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature.
• In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
• In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.

FIESTA FANTASY CAKE

Steps:

• MAKE CAKE:.
• Heat oven to 350°F
• Grease and flour two 9-inch round cake pans.
• Combine flour, cocoa, baking soda and salt.
• Set aside.
• Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
• Add eggs, one at a time, beating well after each addition.
• Beat in coffee liqueur or coffee and vanilla.
• Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
• Stir in boiling water until blended.
• Pour into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans to wire racks.
• Cool completely.
• CHOCOLATE MOUSSE:
• Split each cake layer horizontally to make four layers total.
• Place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
• Repeat layering with two of the remaining layers and remaining mousse.
• Place remaining cake layer on top.
• CHOCOLATE MOUSSE:.
• Place HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground.
• Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
• Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
• With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
• Scrape side of food processor bowl.
• Add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
• Pour into large bowl; cool about 10 minutes or until mixture is room temperature.
• Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
• Fold whipped cream into chocolate mixture.
• Cover; refrigerate at least 30 minutes.
• CHOCOLATE FROSTING:.
• Stir together sifted powdered sugar and HERSHEY'S SPECIAL DARK Cocoa in medium bowl.
• Add whipping cream and vanilla extract.
• Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency.
• Frost cake top and sides.
• Cover; refrigerate at least 2 hours before serving.
• Enjoy!