Just Desserts
While some dessert posts have a theme - Pumpkin Desserts, October Desserts, or something as simple as Chocolate - other posts (like this one) have a little of this, a little of that, and a whole lot of yum.
To that end, check out the Slow-Cooker Turtle Pudding, the Pumpkin Spice Whoopie Pies, and the rest of today's yumminess. Enjoy!
SPLATTERED WHITE CHOCOLATE CAKE
This is from Betty Crocker, and begins, "Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!"
Prep Time: 60 minutes; Total Time: 2 hours 55 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
2 tablespoons whipping cream
1 box white cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 eggs
Frosting and Splatters
1 package (6 oz) white chocolate baking bars or squares, chopped
1/3 cup whipping cream
1 cup butter, softened
6 cups powdered sugar
1/2 cup pink candy melts, melted
1/2 cup orange candy melts, melted
1/2 cup yellow candy melts, melted
Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.
Tips from the Betty Crocker Kitchens
tip 1
Look for the candy melts at craft and specialty stores. Sometimes they are available at large grocery stores too.
STRAWBERRY FROSTED LAYER CAKE
This is from Betty Crocker, and begins, "The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix."
Prep Time: 40 minutes; Total Time: 3 hours 15 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and whole eggs called for on cake mix box
Frosting
3/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
4-1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla
Betty Crocker™ Red Gel Food Color
1 cup sliced fresh strawberries (about 10 medium)
Decoration
Whole fresh strawberries
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place 1/2 cup sliced strawberries, in single layer, on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
tip 2
When making frosting, be sure the butter and cream cheese are softened before beating with electric mixer. This, and scraping the bowl, will help your frosting be smooth and lump free.
tip 3
To keep your serving plate clean while frosting this cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
tip 4
A cake decorating turntable is helpful when frosting a cake. It allows you to turn the cake as you frost, which make it easier to smooth the surface.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
SLOW-COOKER TURTLE PUDDING
This is from Tablespoon.com's newsletter. They usually have yummy recipes. This one starts off, “Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.” Prep Time: 10 minutes; Total Time: 3 hr 10 minutes; Servings: 6
To view this online, click here.
Ingredients
1-1/2 cups Original Bisquick™ mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1-2/3 cups hot water
1/2 cup chopped pecans, if desired
Directions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.
Cover; cook on Low heat setting 2-1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
GLAZED LEMON COCONUT BARS
This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars
Ingredients
Bars
1 cup Bisquick Heart Smart mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat free egg product
Lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Directions
Heat oven to 350F.
In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Press in ungreased 8-inch square pan.
Bake uncovered about 10 minutes or until light brown.
Meanwhile, in small bowl, mix all remaining bar ingredients.
Pour coconut mixture over baked layer.
Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
In small bowl, mix glaze ingredients until smooth. Spread over bars.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 3 rows.
To that end, check out the Slow-Cooker Turtle Pudding, the Pumpkin Spice Whoopie Pies, and the rest of today's yumminess. Enjoy!
SPLATTERED WHITE CHOCOLATE CAKE
This is from Betty Crocker, and begins, "Imperfection is perfection on this imaginative cake. Splattered with whichever colors you like, it's primed for a celebration!"
Prep Time: 60 minutes; Total Time: 2 hours 55 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
3 oz white chocolate baking bars or squares, chopped (from 6-oz package)
2 tablespoons whipping cream
1 box white cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 eggs
Frosting and Splatters
1 package (6 oz) white chocolate baking bars or squares, chopped
1/3 cup whipping cream
1 cup butter, softened
6 cups powdered sugar
1/2 cup pink candy melts, melted
1/2 cup orange candy melts, melted
1/2 cup yellow candy melts, melted
Directions
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 2 (9-inch) round pans with baking spray with flour. In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons whipping cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 minutes.
In large bowl, beat cake mix, sour cream, oil, eggs and white chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
In small microwavable bowl, microwave 6 oz white chocolate and 1/3 cup whipping cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth.
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth.
Place 1 cake layer on cake plate, top side down. Spread with 2/3 cup frosting. Top with remaining cake layer top side up. Frost side and top of cake.
Using teaspoon, splatter top and side of cake with melted candy melts, alternating colors. Let stand at room temperature until 30 minutes or until set.
Tips from the Betty Crocker Kitchens
tip 1
Look for the candy melts at craft and specialty stores. Sometimes they are available at large grocery stores too.
STRAWBERRY FROSTED LAYER CAKE
This is from Betty Crocker, and begins, "The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix."
Prep Time: 40 minutes; Total Time: 3 hours 15 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Super Moist™ White Cake Mix
Water, vegetable oil and whole eggs called for on cake mix box
Frosting
3/4 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
4-1/2 cups powdered sugar
1/3 cup seedless strawberry jam
1 teaspoon vanilla
Betty Crocker™ Red Gel Food Color
1 cup sliced fresh strawberries (about 10 medium)
Decoration
Whole fresh strawberries
Directions
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place 1/2 cup sliced strawberries, in single layer, on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
If baking three layers but not all three fit in the oven, refrigerate one pan of batter until others are baked, and then bake remaining layer separately.
tip 2
When making frosting, be sure the butter and cream cheese are softened before beating with electric mixer. This, and scraping the bowl, will help your frosting be smooth and lump free.
tip 3
To keep your serving plate clean while frosting this cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
tip 4
A cake decorating turntable is helpful when frosting a cake. It allows you to turn the cake as you frost, which make it easier to smooth the surface.
PUMPKIN SPICE WHOOPIE PIES
From Food.com. Prep time: 30 minutes, total time: 45 minutes, Yield: 12-18 sandwiched cookies
The person who wrote this for Food.com wrote, "Whoopie Pies are big sandwiched cookie. These are a hit with kids and adults alike. I prefer mine frozen!"
Ingredients
Cookies
1 cup pumpkin
1/2 cup butter, softened
1 package spice cake mix (2 layer size)
2 eggs
1/2 cup milk
Marshmallow Spice filling
1/2 cup butter
1 (8 ounce) packages softened cream cheese
2 cups powdered sugar
3 1/2 ounces marshmallow cream ( half of a 7 oz jar)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Cookies: Beat pumpkin and butter with an electric mixer until smooth.
Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
Cover cookie sheets with parchment or oiled foil.
Drop large mounds of dough 3 inches apart on cookie sheet.
Bake for 15 minutes at 375 degrees F.
Filling: Beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg. Beat until well combined. Refrigerate at least 30 minutes or until cookies are ready to be filled.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Nutrition Facts: Serving Size: 1 (1549 g); Servings Per Recipe: 1; Amount Per Serving % Daily Value: Calories 477.2; Calories from Fat 250 52%; Amount Per Serving % Daily Value: Total Fat 27.7g 42%; Saturated Fat 15.0g 75%; Cholesterol 93.9mg 31%; Sugars 40.2 g; Sodium 444.8mg 18%; Total Carbohydrate 54.1g 18%; Dietary Fiber 0.7g 2%; Sugars 40.2 g 161%; Protein 4.3g 8%
SLOW-COOKER TURTLE PUDDING
This is from Tablespoon.com's newsletter. They usually have yummy recipes. This one starts off, “Ooey gooey chocolate pudding, caramel and pecans make this slow cooker dessert extra delicious.” Prep Time: 10 minutes; Total Time: 3 hr 10 minutes; Servings: 6
To view this online, click here.
Ingredients
1-1/2 cups Original Bisquick™ mix
1 cup sugar
1/2 cup unsweetened baking cocoa
1/2 cup milk
3/4 cup caramel topping
1-2/3 cups hot water
1/2 cup chopped pecans, if desired
Directions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix Bisquick mix, 1/2 cup of the sugar and the cocoa. Stir in milk and 1/2 cup of the caramel until well blended. Put in slow cooker. Pour hot water over top (do not stir). Sprinkle with remaining 1/2 cup sugar.
Cover; cook on Low heat setting 2-1/2 to 3 hours or until top springs back when touched lightly (center will still be soft). Turn off slow cooker; let stand uncovered 20 minutes to cool slightly. Serve warm pudding with remaining 1/4 cup caramel topping and chopped pecans.
CHERRY SHORTCAKE
This is from Nicole Rufus, Assitant Food Editor at TheKitchn. This recipe begins, "Cherries are very high up on my list of favorite fruits, and now that cherry season is finally here, I wanted to develop a recipe that would celebrate this summer staple. Last year, I put cherries to good use in my stone fruit and burrata panzanella salad, but this year I went with something sweet.
"Strawberry shortcake is a dessert that screams summertime, and I wondered why I’d never thought to do a version using cherries instead! Thankfully, that has now been remedied with this cheerful (and giant) cherry shortcake recipe. I present to you, your new favorite summertime dessert."
Prep Time: 20 minutes; Cook Time: 45 to 50 minutes; Serves: 8
To view this online, go to https://www.thekitchn.com/cherry-shortcake-recipe-23549591.
Ingredients
For the cherry topping:
2 cups fresh or thawed frozen sour or sweet cherries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon kosher salt
For the shortcake:
Cooking spray
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter
1 cup cold heavy cream
2 teaspoons vanilla extract or vanilla bean paste
1 tablespoon turbinado sugar
For the whipped cream:
1 cup cold heavy cream
1 teaspoon vanilla extract or vanilla bean paste
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch round cake pan with cooking spray. Line the bottom with parchment paper.
Make the cherry topping:
Pit 2 cups fresh cherries or thaw 2 cups frozen cherries.
Place 1/4 cup granulated sugar and 1 tablespoon cornstarch in a small saucepan and whisk to combine. Add the cherries, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Toss to combine.
Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 5 to 7 minutes. Remove the saucepan from the heat and let cool completely. Meanwhile, prepare the shortcake and whipped cream.
Make the shortcake:
Place 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine. Grate 1 stick cold unsalted butter on the large holes of a box grater into the flour mixture. Use your fingers to toss the butter into the flour and break up any clumps of grated butter.
Pour in 1 cup cold heavy cream and 2 teaspoons vanilla extract. Stir with a flexible spatula or wooden spoon until the dough comes together and there is no loose flour.
Transfer the dough to the cake pan. Press it down into an even layer that reaches the edges of the pan. Sprinkle with 1 tablespoon turbinado sugar.
Bake until the shortcake is golden brown, 40 to 45 minutes. Place the pan on a wire rack and let cool for 15 minutes. Flip the shortcake out of the pan onto the rack and discard the parchment. Let cool completely, about 1 hour.
Make the whipped cream:
Place 1 cup cold heavy cream and 1 teaspoon vanilla extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until firm peaks form, 6 to 7 minutes. Refrigerate until ready to assemble the cake.
Assemble the cake:
When ready to serve, place the shortcake on a serving or cake plate. Transfer the whipped cream onto the center of the cake and spread into an even layer without going over the edges of the cake. Spoon the cherry topping on top of the whipped cream.
Recipe Notes
Make ahead: The cherry topping, shortcake, and whipped cream can be made up to 1 day in advance. Once cooled, tightly wrap the shortcake in plastic wrap and store at room temperature. Refrigerate the cherry topping and whipped cream in separate airtight containers. Let the cherry topping come to room temperature and assemble right before serving.
Storage: Once assembled, this cake is best eaten immediately, but can be covered and refrigerated for up to 3 days.
GLAZED LEMON COCONUT BARS
This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars
Ingredients
Bars
1 cup Bisquick Heart Smart mix
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/4 cup flaked coconut
1 tablespoon Bisquick Heart Smart mix
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup fat free egg product
Lemon glaze
1/2 cup powdered sugar
1 tablespoon lemon juice
Directions
Heat oven to 350F.
In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.
Press in ungreased 8-inch square pan.
Bake uncovered about 10 minutes or until light brown.
Meanwhile, in small bowl, mix all remaining bar ingredients.
Pour coconut mixture over baked layer.
Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.
In small bowl, mix glaze ingredients until smooth. Spread over bars.
Cool completely, about 1 hour.
For bars, cut into 4 rows by 3 rows.
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