Recipe Talk

I had a recipe from womans world about a year two years ago but my mom acidentally threw it out...it had three layers and was in the july issue about 2004-2005 maybe even 2003 i forgot what it was called but it was a real hit with the family if some one could help me that would be great!!! thanks!

Can you recall what flavor the cake was?

Recipe: Rainbow Cake

Woman's World Cake Recipes..
Yield: 14 Servings

-- Cake---
1 1/2 c Cake flour

1 ts Baking powder
1 ts Baking soda

1/4 ts Salt
1/4 c 70% buttermilk-vegetable oil

-- spread, at room
-- temperature
1 c Granulated sugar
1 Egg; separated & divided
1 ts Vanilla
1 Egg white

2/3 c Lowfat buttermilk
1/2 c Flaked sweetened coconut

-- Frosting---
3 c Confectioner's sugar
1/4 c 70% buttermilk-vegetable oil
-- spread
2 ts Vanilla

1/2 ts Rum extract
1/4 ts Salt

2 tb 1% low-fat milk; divided
Red; yellow, green and blue
-- food coloring

Preheat oven to 350degreesF. Coat 9" springform pan with nonstick spray. In bowl mix flour, baking powder, baking soda and salt. In another bowl with mixer at medium speed beat vegetable oil spread until smooth. Beat in granulated sugar until blended. Beat in egg yolk until light, then vanilla. In another bowl with clean beaters beat both egg whites at medium-high speed until soft peaks form. Alternately fold flour and buttermilk into yolk mixture, beginning and ending with flour. Fold in egg whites and coconut. Pour into prepared pan. Bake 30 minutes or until firm and toothpick inserted into center comes out clean. Cool completely in pan on rack. In bowl mix confectioners' sugar, vegetable oil spread, vanilla and rum extracts and salt. Add 1 tablespoon milk. With mixer at medium speed, beat until smooth. Stir in 1 tablespoon milk. Place 2 tablespoons frosting in small bowl; tint pink. In another bowl, tint 3 tablespoons frosting yellow. Tine 1/4 cup frosting green and remaining frosting light blue. Remove cake from pan. Cut vertically in half through center to make 2 half moons. Using 3" diameter round cutter, cut out half moon from straight side of each cake half to make rainbow shape. Discard cutouts. Spread 2 tablespoons blue across flat top of 1 cake half. Stack other cake half on top and press together. Place on platter. Spread all vertical sides, including cutout side, with blue. Spread pink in 1" wide strip to form shortest arc of rainbow. Follow with yellow arc, then green.

Makes 14 servings. Per serving: 254 calories; 2 g protein; 7 g fat; 16 mg cholesterol, 46 g carbohydrate, 232 mg sodium.

Your time in the kitchen: 1 hour. Ready to serve in 2 hours, 35 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World

Green Angel Cake With Fluffy Fruit Flavor Frosting

recipe by Aunt Paula

If you like angel food cake, you will like this wonderful light dessert, that looks pretty too.

I got this recipe from a Jello insert in a woman's magazine in the '80's. You can use any flavor Jello you like,

we like lime the best.

8-10 servings

1 hour 20 mins prep

1 (21 1/2 ounce) box angel food cake mix

1 (3 ounce) box lime Jell-O gelatin

For frosting

1 (3 ounce) box lime Jell-O gelatin

1 (9 ounce) container whipped cream, thawed

Prepare cake mix as directed on package, folding gelatin into 1/3 of the batter.
Alternately spoon batters into ungreased 10-inch tube pan.
Zig zag knife through batters.
Bake on lowest rack at 375degrees for 40-50 minutes until cake springs back when lightly pressed.
Turn pan upside down over funnel or bottle to cool completely.
Remove from pan.
Frost and garnish with lime slices if desired.
Chill Frosting: Dissolve 1 pkg lime Jello in 1 cup boiling water.
Chill until slightly thickened; blend in 1 container whip cream thawed.

-----------------------------

Surprise Easter Cupcakes
recipe by Aunt Paula

The surprise is a chocolate egg baked inside the cupcake! Yum!

These cupcakes are so pretty, especially when you ice them with pastel colors for Easter or Spring.

I got this from an old Woman's World magazine.

24 servings

32 minutes 10 mins prep

1 package yellow cake mix

3 eggs

1/3 cup oil, for the cake mix

24 paper baking cups

24 vanilla wafers

24 small solid chocolate eggs, unwrapped

2 cans vanilla frosting (or your own)

food coloring

sugar crystals or candy sprinkles

Preheat oven according to cake mix package.
Line cupcake pans with cupcake liners.
Place 1 vanilla wafer in bottom of each.
Prepare cake mix according to box.
Fill cups halfway with batter.
Place chocolate egg in center of each cup.
Top with remaining batter.
Bake 18 to 22 mins. or until golden.
Cool, completely.
Tint frosting with food coloring as desired.
Frost cupcakes and decorate with sugar or sprinkles.

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Jeanne Muchnick is the former Travel Editor of WOMAN'S WORLD magazine, ...

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Mochachino Cake

from Womans World mag

16 servings

3 hours 45 minutes 45 mins prep

1 (18 1/4 ounce) package devil's food cake mix

3 eggs

1/2 cup heavy cream, plus

2 tablespoons heavy cream

1/4 canola oil

4 tablespoons instant coffee powder

2 tablespoons watkins unsweetened cocoa powder

1 cup mini chocolate chips

2 (16 ounce) cans vanilla frosting

chocolate curls, optional

Preheat oven to 350degreesF Coat 2 (9") round cake pans with cooking spray.
At low speed, beat cake mix, eggs, 1 cup water, 1/2 cup cream, oil, 2 tbsp coffee powder, and cocoa for 30 seconds.
Increase speed to medium; beat 2 minutes.
Stir in chips.
Divide batter between pans.
Bake 30 min or until toothpick inserted into centers come out clean.
Cool on racks 20 minute Remove from pans, cool.
Combine remaining cream and coffee, stir into frosting, chill until spreadable.
Place 1 cake layer on serving platter; spread with 1 cup frosting.
Top with remaining cake layer.
Spread top and side with frosting.
Garnish with chocolate curls if desired.

July 19, 2004

Woman's World

yummy Coca Cola Cake recipe

COCA COLA CAKE

2 c. unsifted flour

2 c. sugar

2 sticks butter

2 tbsp. cocoa

1/4 tsp. salt

1 c. coca cola

1 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. buttermilk

2 c. miniature marshmallows

Sift flour and sugar in bowl. Heat butter, cocoa and coca cola to boiling pint, then pour this over flour and sugar. Put baking soda in buttermilk and then add to other mixture. Add eggs, vanilla and salt. Mix well. Add marshmallows. Batter will be thin with marshmallows floating on top. Pour into ungreased oblong pan 9 x 13 inches or larger. Bake at 350 degrees for 40 to 45 minutes or until inserted toothpick comes out clean.

COCOA COLA CAKE TOPPING

1 stick butter

2 tbsp. cocoa

6 tbsp. coca cola

1 box powdered sugar

1 c. nuts

1 tsp. vanilla

Heat butter, cocoa and coca cola to boiling point and pour over the powdered sugar which has been placed in mixing bowl. Add vanilla and nutmeats and mix well. Spread over warm cake.

Would you, by chance, have the recipe for the sandcastle cake, from Woman's World? My friend's 7 year old is having a fit for it-tia, thanks, in advance! :O)

Sandcastle Cake

Makes 12 servings.

Create a "Day at the Beach" theme for a children's party using this easy to make cake as the centerpiece. You'll be delighted to see that the sugar really does look like sand! You and your child can create the cake the day before the party or make it a fun project for several kids to do together.

1 12-inch cardboard circle, foil, tape

1 8-inch square white cake (prepared from cake mix)

(Note - leftover batter can be used for cupcakes

1 can (16 ounces) prepared vanilla frosting, divided

1 cup Sugar In The Raw turbinado sugar

6 whole graham cracker squares

4 cake ice cream cones

Blue food coloring

Gummy fish

Jellybeans or gumdrops

Cover the cardboard circle with foil, tape the underside. Center cake layer in middle of cardboard. Frost the cake's top and sides, using about 1/3 of the icing, and thoroughly coat with sugar. Working over the sink, brush away any remaining sugar from the base. Break graham cracker squares at the perforations into 12 rectangles. Frost and coat both sides of the crackers with sugar, except for the bottom half of one side. Stick the unfrosted portion of the cracker onto the cake, placing 3 graham crackers on each cake side, to resemble the stone "pillars" of the castle.

Lightly frost ice cream cones and thoroughly coat with sugar; set aside. Tint remaining frosting with blue food coloring and spread it to the edge of the base, creating the castle's "moat". Place gummy fish on the blue icing "water". Put sugared cones at each corner of the castle to make "turrets"; hold in place with icing. Fill cones with jelly beans or gumdrops. Refrigerate cake until ready to serve.

Found in Woman's World magazine
linda phelps

Do you have the recipe from I think one of this months womans world magazine. It is the Chocolate coconut confection bars from Disney's Yacht & Beach Club Resort. I have most of it, I copied it but the copier wouldn't print the bottom and the magazine got thrown out. I have up untill the part where it says combine coconut. So I don't know how long to cook it.
Thanks,
Nicole

I need to find a recipe for ambrosia cake in an old womans world magazine. HELP