Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Tornado Cake | Fast and Easy Recipe | Do Nothing Tornado Cake
Marie makes her version of this cake. We don't know why they call it a Do Nothing cake, but it is very delicious.
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TORNADO CAKE
INGREDIENTS:
Cake:
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple with juice
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
INSTRUCTIONS:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake
Serve and enjoy !!!
Mississippi Mud Cake . Hope you enjoy | Cooking With Nan
Mississippé Mud Cake
2. C sugar,
2 sticks butter
c. aul
1/2c. Ele purpose flour
Heggs
(Blakers Flaked)
2 TBSP. Coco (Heirship))
1½c. Chopped pecans
1 tsp. vanilla
cream buttes & sugar,
add eggs one
at a time. Then add your dry ingredients
Mix
will this will be
d
ver
Battes pour into par 9x13 Bake
350 for 30 min.
Do Not over Bake it will dry out the
Scing
2.C. Powdered Sugar
2-3-TBS. milk
1/2 Stick of Butter 1 tsp. Vanilla
3-4 185
•Beat well w/ mixer. If you need to
add the free
a
it a little that's ok.
nove drops of mix
enjoy Nan
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Ingredients
Cake:2 cups (400g) granulated sugar,2 large eggs, room temperature,1 cup hot water,½ cup (59g) unsweetened cocoa,1 teaspoon instant coffee,1 teaspoon kosher salt,2½ cups (312.5 g) all-purpose flour, sifted,2 teaspoons,baking soda,1 teaspoon baking powder,1 cup vegetable oil,1 cup (245 g) buttermilk, room temperature,1 tablespoon vanilla extract
Kahlua Whipped Cream:2 cups (476g) heavy cream, cold,½ cup (62.5g) confectioners' sugar,2 tablespoons Bailey Irish Cream liqueur,2 tablespoons Kahlua liqueur,½ teaspoon cornstarch
Ganache:6 ounces (¾ cup) dark chocolate chips,½ cup (119g) heavy cream, room temperature
Garnish,1 cup chopped chocolate sandwich cookies, (Oreos)
Instructions
Cake: Preheat oven to 350 degrees F. Prepare three 9-inch round cake pans with non-stick spray and/or parchment.In the bowl of stand mixer with whisk attachment, add the granulated sugar and eggs and beat on high for 2-3 minutes.Meanwhile, combine the hot water, cocoa powder, instant coffee, and salt. With mixer on lowest setting, add to sugar mixture.With mixer still on low slowly add in flour, baking soda, and baking powder. Let mix to incorporate.Add in oil, buttermillk, and vanilla extract. Scrape down sides and bottom of bowl as needed. Do not overmix.Evenly pour batter into prepared pans and bake for 22 to 25 minutes, or until an inserted toothpick is removed clean.Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Let cakes cool to room temperature or place in fridge until ready to assemble.Kahlua Whipped Cream: Place a clean stand mixer bowl with whisk attachment in the fridge for 15 minutes.Remove bowl from fridge and place on mixer. Add cream and whip on high until soft peaks form.Reduce mixer speed to low and slowly add in the confectioners’ sugar, Irish Cream, Kahlua, and cornstarch.Once everything is incorporated, turn mixer back to high and whip until stiff peaks form. Transfer to fridge until ready to assemble.Ganache: In a medium microwave-safe bowl, combine chocolate chips and heavy cream. Microwave on high for 15 seconds at a time, whisking together with a fork after each interval. Once the chocolate has melted into a shiny, smooth sauce (about 45 seconds total) transfer to the fridge to cool for 15 minutes.
CHERRY RIPE MUD CAKES - VIDEO RECIPE
Ingredients
125g butter
1 tablespoon instant coffee powder
3/4 cup water
200g dark chocolate
1 cup caster sugar
3/4 cup plain flour
1/2 cup SR flour
1 egg, whisked
1/4 cup desiccated coconut
1 x 85g Cherry Ripe bar
ENJOY!
~ Nicko
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