PASTEL CAKE
Whether you're celebrating spring or just want a citrusy slice of scrumptiousness, this Pastel Cake with white frosting is a good bet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Cover bottoms of 2 (9-inch) round pans with waxed paper; spray with cooking spray.
- Prepare cake batter as directed on package; pour half into separate bowl. Add different flavor dry gelatin mix to batter in each bowl; mix well. Pour into prepared pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Place lime cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with lemon cake layer. Frost top and side of cake with remaining COOL WHIP.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 23 g, Protein 3 g
PASTEL FOUR-LAYER CAKE
Bryan Anderson of Granite Falls, Minnesota recalls, "My mother made this special birthday cake for me and my sister as we were growing up. It looks as good as it tastes and it easier to make than you would think."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely. , In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy. , Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake.
Nutrition Facts :
PASTEL DE TRES LECHES (THREE MILK CAKE)
Is a sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and strawberries (optional).
Provided by Patty Valle Kafati
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10x15-inch baking dish.
- Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
- Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
- Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Carbohydrate 48.2 g, Cholesterol 154 mg, Fat 18.8 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.9 g, Sodium 244.3 mg, Sugar 38.8 g
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