MIX: Chocolate Carrot Cake
Source of Recipe
Woman's World Magazine, 10/5/04
Recipe Introduction
If you love the flavor of chocolate cake and carrot cake, you will love this cake -- they are great together.
* Exported from MasterCook *
Chocolate Carrot Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes, Mix
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup walnuts -- chopped
1 package devil's food cake mix
-- (18.25 oz)
3 eggs
2/3 cup canola oil
1 3/4 cups carrots -- grated
1 can cream cheese frosting
-- (16 ounce)
1/2 teaspoon ground cinnamon
2 cans chocolate frosting
Marzipan carrots (optional)*
Preheat oven to 350 degrees F. Coat 2 round baking pans (9-inch) with cooking spray. Spread nuts on ungreased baking sheet; bake until lightly browned, 3 to 4 minutes. Reserve.
At low speed beat mix, eggs, 1 cup water and oil 30 seconds. Add carrots. At medium high beat 2 minutes. Divide batter between pans. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 20 minutes. Remove from pans; cool completely.
Combine cream cheese frosting and cinnamon. Transfer 3/4 cup mixture to pastry bag fitted with large star tip.
Place one cake layer on plate. Spread with remaining frosting mixture; sprinkle with nuts. Top with remaining cake layer. Cover with chocolate frosting. Pipe rosettes onto cake. Garnish with marzipan carrots if desired.
Per serving: 594 calories, 4 g protein, 27 g fat, 40 mg cholesterol, 87 g carbohydrate, 475 mg sodium, 1 g fiber, 68 g sugar
*Judi's Note: This recipe did not come along with instructions for making Marzipan carrots. There are recipes on the internet for that, but I did a little research and found that LaCuisine (The Cook's Resource), http://lacuisineus.com/catalog/product_info.php?products_id=1079, sells this product for $7.00.
Source:
"Woman's World Magazine, 10/5/04"
S(Master-Cook format by):
"Judi Mae Phelps"
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