cake recipe

Pumpkin Torte with Orange Cream Filling

Ingredients:
1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Easy Pumpkin Pie Mix, divided
3 large eggs
1⁄4 cup vegetable oil
2⁄3 cup (5 fluid ounces) evaporated milk
2 tablespoons cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided
11⁄2 cups frozen whipped topping, thawed
Orange rind curls (optional)

Directions:
Preheat oven to 350°F. Grease two 8- or 9-inch round cake pans.

Beat cake mix, 11⁄2 cups pumpkin pie mix, eggs, and oil in large mixer bowl 2 minutes. Spoon into prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted in centers of cakes comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

Meanwhile, whisk together evaporated milk and cornstarch in medium heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened; remove from heat. Cover; cool to room temperature.

Sprinkle remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally.
 Spread about 3⁄4 cup filling between each layer. Spread top of cake with whipped topping and, if desired, garnish with orange curls. Store in refrigerator. Makes 12 servings. 

Chinese Seafood Recipes - Sweet and Sour Trout

Ingredients

• 8-9 oz. trout
• sprinkle pepper
• pinch salt
• good pinch Ve-Tsin (M.S.G.)
• 1 beaten egg
• 2 tablespoons self-raising flour
• 2 tablespoons thinly sliced boiled carrots 
• 3 slices raw cucumber
• fairly hot deep peanut oil
• 
  

Sweet-Sour Sauce

• 1 tablespoon sugar
• pinch each salt and pepper good pinch Ve- Tsin (M.S.G.)
• 3 tablespoons malt vinegar
• 1 teaspoon soy sauce
• 1 teaspoon tomato ketchup
• scant 1/4 pint (U.S. 5/8 cup) water
• 1 teaspoon corn-flour
• 1 dessertspoon water

Method:

1. Ask the fishmonger to scrape the trout and remove the insides through the gills, leaving the head on. Sprinkle inside and out with the pepper, salt and Ve-Tsin.
2. Beat the egg. Have the flour ready on a plate. Cut the sliced carrots into thin strips. Slice the unpeeled cucumber and cut nicks all round the slices.
3. Coat the trout all over with the egg and then pass it through the flour. Lower the fish into the hot oil (350-360°F. or 176°-182°C.) remembering that it is raw and must be cooked all through without being browned too quickly. Give it 12-15 minutes.
4. While the fish is cooking, make the sauce. Mix together the first 7 ingredients. Bring to the boil. Stir in the corn-flour, blended with the water and boil for 2 minutes while stirring.
5. Add the prepared vegetables and heat through. Place the drained trout on a heated deep dish. Pour the sauce and vegetables over it and serve.

Recipe: Green Bean Casserole

 

Ingredients: 10.75 oz. саn condensed cream οf mushroom soup ½ cup milk Dash ground black pepper 4 cups cooked сυt green beans (I used two 15 oz. cans, drained) ¼ cup red bell pepper, chopped 1 1/3 cups French fried onions, divided (Thеѕе come іn a саn, οr уου саn mаkе уουr οwn.) ¾ cup іn rags sharp Cheddar cheese, divided In a generous bowl, stir 10.75 oz. cream οf mushroom soup, ½ cup milk, dash black pepper, 2 cans drained green beans, ¼ cup chopped red bell pepper, 2/3 cup French fried onions, аnԁ ½ cup Cheddar cheese. Bake аt 350 degrees fοr 25 minutes, οr until thе bean mixture іѕ hot аnԁ bubbling. In a small bowl, mix thе remaining 2/3 cup οf French fried onions аnԁ ¼ cup іn rags Cheddar cheese. Drop over thе top οf thе casserole. Bake fοr 5 minutes, οr until thе topping іѕ golden auburn. Remove frοm thе oven аnԁ serve аt once. Thіѕ іѕ a fаntаѕtіс casserole, particularly fοr public whο reflect thеу dont Ɩіkе vegetables! –Betty