Velvet Supreme Recipes

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VELVET SUPREME



Velvet Supreme image

This is a "special dessert" that my mom used to make when I was little. It is absolutely wonderful!! I have lots of requests for this one.

Provided by foxfire624

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup butter (melted)
1 cup chopped nuts
1 cup Cool Whip (reserve rest of large container for top)
1 cup confectioners' sugar
1 (8 ounce) package cream cheese (softened)
1 (6 ounce) package chocolate instant pudding
1 (6 ounce) package instant vanilla pudding
3 cups milk
1 Plain Hershey Bar or 1 chocolate sprinkles

Steps:

  • Mix first three ingredients together. Pat into a large oblong Pyrex to make the crust.
  • Bake at 350F for 15-20 minutes being careful not to let get to brown. Cool completely.
  • Mix cup of cool whip, confectioners sugar and cream cheese together. Then spread over the cooled crust.
  • Mix chocolate and vanilla pudding mixes with milk until thickened and spread over cream cheese layer.
  • Spread the rest of cool whip on top of pudding mixture.
  • With potato peeler curl plain Hershey bar over top for garnish. If don't want Hershey bar use chocolate sprinkles.
  • Keep in refrigerator.

Nutrition Facts : Calories 596.2, Fat 34, SaturatedFat 18.2, Cholesterol 71.8, Sodium 782.4, Carbohydrate 66.1, Fiber 2.4, Sugar 38.8, Protein 9.1

LEMON VELVET CREAM CAKE



Lemon Velvet Cream Cake image

The four layers of rich and velvety lemon cake in this spring dessert are impressive, but the real star of this citrusy stunner is the silky-smooth homemade frosting. Tucked between each tier and wrapped along the outside of the cake, one lick of the frosting taste and you'll quickly understand why this lemon velvet cake is so popular. The satiny spread is made from a combination of cream cheese and whipping cream, sweetened with powdered sugar and grated lemon peel. The tangy flavor of the luxurious frosting paired with the moist lemon velvet cake base is what makes this showstopper a popular fan-favorite.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
3 oz cream cheese, softened
1 tablespoon milk
1 tablespoon grated lemon peel
2 cups whipping cream
2/3 cup powdered sugar
Lemon twist, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening (do not use cooking spray).
  • Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Refrigerate layers 45 minutes for easier handling.
  • Meanwhile, in large bowl, beat cream cheese, milk and 1 tablespoon lemon peel with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally, until stiff peaks form.
  • Slice each cake layer in half horizontally to make a total of 4 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Fill each layer with 1/2 cup whipped cream mixture. Frost side and top of cake with remaining whipped cream mixture. Garnish with additional lemon twist. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 24 g, TransFat 1/2 g

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