Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Easter Cake Recipes Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Easter Cake Recipes Biography

source(google.com.pk)

Carrot Pineapple Cake

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups white sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

1 (8 ounce) package cream cheese

1/4 cup butter, softened

2 cups confectioners' sugar

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PREP

30 mins

COOK

45 mins

READY IN

1 hr 15 mins Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.

Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Easter Nests

Ingredients

1 (15.25 ounce) package chocolate cake mix

1 1/4 cups water

1/2 cup vegetable oil

3 eggs

1 (10 ounce) package sweetened flaked coconut

1 (16 ounce) can prepared chocolate frosting

1 cup egg-shaped chocolate candies (such as peanut M&Ms®), or as needed

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PREP

30 mins

COOK

25 mins

READY IN

1 hr 55 mins Directions

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.

Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.

Spread coconut into a large, shallow baking pan or onto a baking sheet; toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.

Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.

Coconut Cake III

Ingredients

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

1 1/3 cups water

4 eggs

1/4 cup vegetable oil

2 cups flaked coconut

1 cup chopped walnuts

4 tablespoons butter, melted

2 cups flaked coconut

2 teaspoons milk

1/2 teaspoon vanilla extract

1 (8 ounce) package cream cheese

3 1/2 cups confectioners' sugar

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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.

Spread Icing on cake and sprinkle with browned coconut.