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Jack-o’-lantern Cake

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

1 1/2 c Cake flour
2 1/2 t Baking powder
1/8 t Salt
1/2 c Butter, 1/2 stick room
temperature
1 c Granulated sugar
3 Egg yolks, at room
temperature well beaten
1 t Grated lemon rind
3/4 c Milk
5 c to 6 confectioners' sugar
2 Egg whites
2 T Liquid glucose
Orange and black food
colorings

INSTRUCTIONS

Preheat the oven to 375 F. Line an 8-inch round pan with wax paper and
grease. 2. Sift together the flour, baking powder, and salt. Set
aside. 3. With an electric mixer, cream the butter and sugar until
light and fluffy. Gradually beat in the egg yolks, then add the lemon
rind. Fold in the flour mixture in 3 batches, alternating with the
milk. 4. Spoon the batter into the prepared pan. Bake until a cake
tester inserted in the center comes out clean, about 35 minutes. Let
stand 5 minutes, then unmold and transfer to a rack. 5. For the
covering, sift 4 1/2 cups of the confectioners' sugar into a bowl.
Make a well in the center, add 1 egg white, the glucose, and orange
food coloring. Stir until a dough forms. 6. Transfer to a work  surface
dusted with confectioners' sugar and knead briefly. 7. Roll  out the
cake covering to a sheet about 1/8 inch thick. 8. Gently  place the
sheet on top of the cooled cake and smooth the sides. Trim  the excess
and reserve. 9. From the trimmings cut shapes for the lid.  Tint the
remaining cake covering trimmings with black food coloring.  Roll out
thinly and cut shapes for the face. 10. Brush the undersides  with
water and arrange the face and lid on the cake. 11. Place 1  tablespoon
of the remaining egg white in a bowl and stir in enough  confectioners'
sugar to make a thick frosting. Tint with black food  coloring, fill a
paper piping bag and pipe the outline of the lid  Cook's Tip: If
preferred, use ready-made roll-out cake covering or  rolled fondant,
available at specialist cake decorating supply shops  and some
supermarkets. Knead in food coloring, if required.  Typed and MC
formatted by Martha Hicks and Buster Posted to MC-Recipe  Digest V1
#863 by "Nitro_II " <Nitro_II@classic.msn.com> on Oct 24, 97

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2626
Calories From Fat: 976
Total Fat: 110.8g
Cholesterol: 799mg
Sodium: 1749.1mg
Potassium: 674mg
Carbohydrates: 375g
Fiber: 3.5g
Sugar: 210.4g
Protein: 39.1g


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