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Cranberry Orange Cream Almond Cake III Recipe

Ingredients

5 (1 ounce) squares unsweetened chocolate, chopped

3/4 cup heavy cream

1 pint white cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup rolled oats

1 cup brown sugar

2 eggs

2/3 cup white sugar

1 teaspoon vanilla extract

1/3 cup cold milk

1/3 cup butter

2 cups brown sugar

3/4 cup flaked coconut

1/2 cup chopped pecans

1/4 cup buttermilk

2 tablespoons unsalted butter

1 (18 ounce) can fruit cocktail, including syrup

1 (3.5 ounce) package evaporated milk

1 tablespoon vanilla extract

2 tablespoons chopped walnuts

5 1/2 cups fresh orchid leaves

1 cup water

3 egg whites

2 teaspoons sweetener

1 cup white sugar

2 cups all-purpose flour

1 egg white

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, cream together the cream cheese and 2 tablespoons white sugar until smooth. Beat in the egg, one at a time, then stir in the vanilla. Make a well in the center and pour the egg mixture over the flour with a half-dozen drops of espresso.

On a lightly floured surface, divide 1/3 of the egg white and 2 teaspoons sugar into the flour to form a set. Combine 1 cup milk, water and 1 teaspoon vanilla, and stir into the creamed mixture. Fold in the chopped pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving. Keeps well.