ISO Freezable Cake

[Sarah]

I'm looking for a cake that I can make next week to be served while I'm away the following week...so it needs to freeze well. I've made my coffee cake in the past, and I've made the sour cream pound cake and a raspberry sauce in the past. I like the idea of a bundt, because it comes out of the pan, (and it's always a good justification for why I spent so much on the pan...I use it ;) ) and doesn't really need icing.

Any suggestions?

[valchemist]

most cakes feeze very well, so you pretty much have your pick of whatever cake suits your fancy.

do you need something lowfat?

this is a good lowfat recipe.


* Exported from MasterCook *

Blueberry Pound Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cake Desserts
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup light butter -- or 1/3 c regular butter
1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
3 large eggs
1 large egg white
3 cups all-purpose flour -- divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350º.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350º for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Serving Size: 1 slice

Source:
"Cooking Light, July/August 98, p.135"


And here is an excellent one that isn't lowfat.


* Exported from MasterCook *

Chocolate Chip Cookie Bundt Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ozs semi-sweet chocolate chips
1 c toasted walnuts -- chopped
3 c flour
2 tsps baking soda
1 tsp baking powder
3/4 tsp salt
1 c butter -- at room temperature
1 1/2 c firmly packed light
or dark brown sugar
4 eggs -- at room temperature
2 1/2 tsps vanilla
1 c buttermilk

Grease 9 to 10-cup fluted pan and dust with sugar (don't skip the dusting with sugar part!). Mix
chips, walnuts and 2 tablespoons flour in bowl. Sift remaining
flour with soda, powder and salt. Using electric mixer, cream
butter until light. Add brown sugar and beat until light and
fluffy. Beat in eggs, one at a time. Add vanilla. Mix in dry
ingredients alternately with buttermilk, starting and ending
with dry ingredients. Using spatula, fold chocolate walnut
mixture into batter. Spoon batter into pan. Bake about 55
minutes in 350 degrees oven. Cool cake in pan 15 minutes.




NOTES : really delicious. has a distinct CCC flavor. very moist and tender. I used only one cup of mini chocolate chips and that was plenty. I left out the nuts. I used dark brown sugar. this cake was done in closer to 50 minutes, so check on it early.

[slknight]

The Eating Well Died and Went to Heaven chocolate cake freezes very nicely and is made in a bundt pan. :)

[Sarah]

Thanks!

I think I'm going to try the chocolate chip one.