Browse Items (3 total)
Sort by:
-
Hawaiian Dream Cake / Creamy Golden Frosting
Card 1 Front:
HAWAIIAN DREAM CAKE CREAMY GOLDEN FROSTING
Bake Duncan Hines White or Yellow Cake in (Using 2 egg yolks)
layers as directed on package.
In medium bowl:
PINEAPPLE FILLING
1 Over low heat melt 4 tablespoons
Combine in small saucepan: butter, or other shortening, with 2 table-
spoons water. Remove from heat. (Add 1/8 tea-
2 cups crushed pineapple (with juice) spoon salt if unsalted shortening is used.)
1/2 cup sugar
4 tablespoons corn starch 2 Mix in 2 unbeaten egg yolks
1/4 teaspoon lemon extract
Cook over low heat (stir constantly) until clear.
Remove from heat. Stir in 2 teaspoons 3 Mix in 3 cups sifted powdered sugar,
lemon juice. 1 cup at a time. Beat until smooth and
creamy each time.
Split cooled layers — spread bottom part with
filling — replace top part — sift powdered sugar (If frosting is too stiff to spread easily, add
over top or frost with Creamy Lemon Frosting. teaspoon liquid.)
Enough filling for 2 layers — 1/2 recipe may be
used as filling between layers, then frosting over Start a Duncan Hines Recipe Collection.
top and sides. Watch for New recipes as they Appear
in Duncan Hines Cake Mix Packages.
---
# Hawaiian Dream Cake and Creamy Golden Frosting
*Recipes by Duncan Hines*
---
# Hawaiian Dream Cake
## Ingredients
### Cake Base
- 1 package Duncan Hines White or Yellow Cake Mix (prepared as directed on package)
### Pineapple Filling
- 2 cups crushed pineapple (with juice)
- 1/2 cup sugar
- 4 Tbsp corn starch
- 2 tsp lemon juice
## Instructions
### Cake Base
1. Bake Duncan Hines White or Yellow Cake in layers as directed on package.
### Pineapple Filling
1. Combine in small saucepan: crushed pineapple (with juice), sugar, and corn starch.
2. Cook over low heat, stirring constantly, until clear.
3. Remove from heat. Stir in 2 tsp lemon juice.
### Assembly
1. Split cooled layers. Spread bottom part with filling. Replace top part.
2. Sift powdered sugar over top, or frost with Creamy Lemon Frosting.
*Note: Enough filling for 2 layers. 1/2 recipe may be used as filling between layers, then frosting over top and sides.*
---
# Creamy Golden Frosting
## Ingredients
- 4 Tbsp butter or other shortening
- 2 Tbsp water
- 1/8 tsp salt (only if unsalted shortening is used)
- 2 unbeaten egg yolks
- 1/4 tsp lemon extract
- 3 cups sifted powdered sugar
## Instructions
1. In a medium bowl, over low heat, melt 4 Tbsp butter or other shortening with 2 Tbsp water. Remove from heat. (Add 1/8 tsp salt if unsalted shortening is used.)
2. Mix in 2 unbeaten egg yolks and 1/4 tsp lemon extract.
3. Mix in 3 cups sifted powdered sugar, 1 cup at a time. Beat until smooth and creamy each time.
4. If frosting is too stiff to spread easily, add a teaspoon of liquid. -
Creamy Chocolate Fudge Frosting
CREAMY CHOCOLATE FUDGE FROSTING
1 Melt over low heat 1/3 cup but-
ter, or other shortening, with 1/4 cup
water. Remove from heat.
(Add 1/8 teaspoon salt if unsalted short-
ening is used.)
2 Stir in 1/2 cup cocoa (less cocoa
may be used if desired).
3 Mix in 2 1/2 cups powdered
sugar—1 cup at a time. Beat smooth
and creamy. Add 1 teaspoon vanilla.
Add a little water if too thick.
Card 1 Front: "CHOCOLATE IS A MAN'S
FAVORITE FROSTING,"
says
Duncan Hines
"You're sure to please
him, and your family as
well, with a rich choco-
late frosting on a deli-
cious white cake. This
Creamy Chocolate Fudge
Frosting (see back of
folder) spreads smoothly
and stays moist and
creamy. The Hawaiian Dream Cake on the
inside of this folder is another treat you'll
want to make for your family."
W-1
---
# Creamy Chocolate Fudge Frosting
*Recipe by Duncan Hines*
## Ingredients
- 1/3 cup butter or other shortening
- 1/4 cup water
- 1/8 tsp salt (add only if unsalted shortening is used)
- 1/2 cup cocoa (less may be used if desired)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- A little water, if needed to thin
## Instructions
1. Melt butter (or other shortening) with water over low heat. Remove from heat.
2. If using unsalted shortening, add 1/8 tsp salt.
3. Stir in cocoa.
4. Mix in powdered sugar, 1 cup at a time. Beat until smooth and creamy.
5. Add vanilla.
6. Add a little water if frosting is too thick. -
Chocolate Pixies
Card 1 Front:
Chocolate Pixies
2½c. flour 2c. sugar
2t. baking powder 4 eggs
½t. salt 2t. vanilla
½c. veg. oil 1c. pwd sugar
40g. (1oz) unsweetened choc. melted
Sift together flour, bkg pwdr and salt. Combine oil,
choc and gran. sugar. Add eggs one at a time and beat well
after each addition. Add vanilla. Add dry ingredients, blend
well. Chill several hrs or overnight.
Heat moderate oven (350°) Spread xxx sugar in small
flat pan. Drop dough by rounded teaspoonfuls into xxx sugar
with fingers, coat balls. Place 2" apart on greased
cookie sheet. Bake 10-12 min. Cool on wire racks.
Card 1 Back: blank
---
# Chocolate Pixies
## Ingredients
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 40g (1 oz) unsweetened chocolate, melted
- 2 c. granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 c. powdered sugar (for rolling)
## Instructions
1. Sift together flour, baking powder, and salt.
2. Combine oil, melted chocolate, and granulated sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla.
5. Add dry ingredients and blend well.
6. Chill dough several hours or overnight.
7. Heat oven to 350°.
8. Spread powdered sugar in a small flat pan.
9. Drop dough by rounded teaspoonfuls into the powdered sugar; with fingers, coat and roll into balls.
10. Place balls 2 inches apart on a greased cookie sheet.
11. Bake 10–12 minutes.
12. Cool on wire racks.