Time 55m Yield 1 loaf, 12 servings. Number Of Ingredients 9 Steps:
In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and 2 cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-in. springform pan. Cover and let rise until doubled, about 30 minutes., Place on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.
Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as a Bundt®). Beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. Stir grated chocolate and chocolate chips into batter and pour into prepared tube pan. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in the pan before turning out onto a cake plate.
Time 1h30m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as a Bundt®). Beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. Stir grated chocolate and chocolate chips into batter and pour into prepared tube pan. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in the pan before turning out onto a cake plate.
Time 8h30m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Remove ice cream from freezer and stand for 10-15 minutes. Ice cream should be just softened but not melted. Meanwhile, using an electric mixer, cream butter and sugar until pale. Add eggs one at a time, beating well after each addition. Mixture may curdle but that’s ok :-). Combine chocolate and cream in a bowl and microwave, stirring every minute, until melted and smooth. Add to butter mixture and beat until smooth. Sprinkle 1 packet of hundreds and thousands over base of a line springform cake pan (7.5 x 25cm base). Carefully spoon over half the chocolate mixture so as not to disturb the sprinkles. Cut biscuits in half lengthways to make 2 thin, flat fingers. Arrange in a single layer to cover chocolate mixture, trimming if necessary. The easiest way to do this is to lay them pointing from the edge towards the centre, and then fill the centre with smaller bits (great if some of them broke while being halved). Spoon vanilla ice cream over biscuits. Press another layer of biscuits into surface of ice cream and pour over remaining chocolate mixture. Sprinkle with remaining hundreds and thousands. Cover tightly with plastic wrap and foil and freeze overnight or up to 4 weeks. Remove from pan and serve.
More about “freckle cake recipes”
Time 2h30m Yield 1 Loaf Number Of Ingredients 9 Steps:
In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-inch springform pan. Cover and let rise until doubled, about 30 minutes. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.
