GE 898690 Manual De Instrucciones página 14

RECIPES
Orange Pineapple Cake
18¼-ounce box yellow cake mix
4 eggs
11-ounce can mandarin oranges, undrained
½ cup vegetable oil
15¼-ounce can crushed pineapple, undrained
1-ounce box vanilla sugar-free instant pudding
12-ounce container frozen light whipped topping, thawed
In a large bowl, blend cake mix, eggs, oranges, and oil at mediUm speed for 3 to 5
minutes. Divide batter into two greased and floured 9-inch round cake pans. Bake
approximately 45 minutes at 325ºF. let cake cool on wire racks. To make icing, in a
medium bowl, beat pineapple, pudding, and whipped topping mix at LOW speed for 3
minutes. Ice the cooled cake and store in the refrigerator. makes 8-12 servings.
(Tip: Cake flavor is enhanced if left overnight in refrigerator.)
Pound Cake
1 cup butter, room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup whipping cream
3 cups flour
In a large mixing bowl, cream together butter and sugar on mediUm speed. Add eggs,
one at a time, and beat thoroughly after each addition. Add vanilla and almond extracts
and continue mixing. Reduce speed to LOW and alternately add cream and flour. Pour
batter into a greased and floured 10-inch tube pan. Bake for about 1 hour and 20
minutes at 325ºF, or until tests done. makes 16 servings.
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