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Show VOliey Dan, soccer, noi;n.t:y Cafe Carrot Cake A Tasteful Celebration The season of celebrations is upon us! If you're planning a bridal shower or graduation gradua-tion party, remember a festive dessert is a must at any celebration and Caffi Carrot Cake is a dessert to celebrate by. This moist triple layer cake is made from a "flavorful "flavor-ful batter of carrots, pineapple pine-apple and coconut. Filled and frosted with a creamy coffee frosting and garnished with whole pecans, Cafe Carrot Cake is appealing to both the eye and palate. Whatever your springtime celebration, show your good taste with an elegant, homemade home-made dessert. Here is the recipe for CafS Carrot Cake as developed in the Taster's Choice Test Kitchen. CAFE CARROT CAKE CAKE: 2 cups unsifted flour 2 measuring teaspoons baking bak-ing powder 2 measuring teaspoons cinnamon cin-namon 1-12 measuring teaspoons baking soda 1-12 measuring teaspoons salt 2 measuring tablespoons Taster's Choice freeze -dried coffee " f X - 2 measuring tablespoons boiling water 2 cups sugar 1-12 cups vegetable oil 4 eggs 1 measuring teaspoon vanilla va-nilla extract 2 cups shredded carrots One 8-oz. can crushed pineapple, pine-apple, drained 12 cup chopped pecans One 3-12-oz. can flaked coconut FILLING FR OS TING : 1-12 measuring teaspoons Taster's Choice freeze- dried coffee 1 measuring teaspoon boiling water. 2 cups heavy cream 14 cup confectioners' sugar Whole pecans (optional) CAKE: Preheat oven to 350F. In small bowl, combine com-bine flour, baking powder, cinnamon, baking soda and salt; set aside. In large bowl, dissolve Taster's Choice freeze-dried coffee in boiling water; add sugar, vegetable oil, eggs and vanilla extract; . x-ar beat 1 minute or until well blended. Gradually beat in reserved dry ingredients. Stir in carrots, pineapple, pecans and flaked coconut; mix well. Pour into 3 greased and floured 9" round cake pans. BAKE at: 350F. TIME: 35-40 minutes Remove from oven and cool on wire racks for 10 minutes. Remove from pans and cool completely. Fill and frost with FillingFrosting. FillingFrost-ing. Garnish with whole pecans, pe-cans, if desired. Refrigerate until ready to serve. FILLINGFROSTING: In small bowl, dissolve Taster's Choice freeze-dried coffee in boiling water; add heavy cream and confectioners' confec-tioners' sugar. Beat until soft peaks form. Makes: one 9" cake |