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Name: Baby Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14
Cuisine: American
Ingredients: Softened; Cream; 1 1/4 c milk; Or kiwi; 3 c Cake flour; 2 ts Vanilla extract; 1 3/4 c Sugar; 2 Eggs; 2/3 c Butter or margarine --; 2 ts Baking Powder; Slightly sweetened whipped; Fresh fruit, such as berries; 3/4 ts Salt

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INGREDIENTS

Softened
Cream
1 1/4 c milk
Or kiwi
3 c Cake flour
2 ts Vanilla extract
1 3/4 c Sugar
2 Eggs
2/3 c Butter or margarine --
2 ts Baking Powder
Slightly sweetened whipped
Fresh fruit, such as berries
3/4 ts Salt

INSTRUCTIONS

1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. 2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. 3. Combine flour, baking powder, and salt. 4. Add dry ingredients to batter alternately with milk. 5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) 6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. 7. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit. * Timesaver Tip: Cake batter can be made ahead and frozen before baking. Complete steps 1 through 4 and spoon batter into cans. Wrap cans with heavy-duty aluminum foil. Label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 325 degrees F until cakes test done, about 30 minutes. Complete steps 6 and 7. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Baby Cakes

Softened
 Cream
1 1/4 c milk
 Or kiwi
3 c Cake flour
2 ts Vanilla extract
1 3/4 c Sugar
2 Eggs
2/3 c Butter or margarine --
2 ts Baking Powder
 Slightly sweetened whipped
 Fresh fruit, such as berries
3/4 ts Salt

1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces  each, or 14 small (1-cup) souffle dishes; grease and flour insides.    2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla  until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally.    3. Combine flour, baking powder, and salt.    4. Add dry ingredients to batter alternately with milk.    5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a  toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops  will not brown.)    6. Remove to a wire rack and cool completely, until the edges become dry  and crusty. Run a knife around the inside of cans or dishes to loosen  edges, tap on a counter, then turn cakes out; they should slide out easily.    7. With a serrated knife, cut off and discard the rounded tops of cakes.  Turn cakes upside down so cut edges are on the bottom. Cut cakes into two  layers and fill with whipped cream and fresh fruit.    * Timesaver Tip: Cake batter can be made ahead and frozen before baking.  Complete steps 1 through 4 and spoon batter into cans. Wrap cans with  heavy-duty aluminum foil. Label and date, and freeze at 0 degrees F up to 6  weeks. To bake, do not thaw. Remove foil and bake at 325 degrees F until  cakes test done, about 30 minutes. Complete steps 6 and 7.    Recipe By     : the California Culinary Academy    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 14 Servings

Calories: 726
Calories from Fat: 48 (7%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.9g
Cholesterol 153.7mg		47 %
Sodium 112.2mg		4 %
Potassium 170.6mg		4 %
Total Carbohydrate 156.1g		46 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 154.3g
Protein 13.1g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 726

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