Whip in cake/cookie ?

smile

Sun, Nov 03 2019, 7:00 am

I got whip (not whipped yet) leftover but don't need any ice-cream or moose recipes anymore.
Is there any cake recipe where I can use it but not as frosting or cream. But rather use it in an actual cake or cookie dough recipe.
And could freeze the cake/cookie too.

chicco

Sun, Nov 03 2019, 7:08 am

Prepare the following Cookie Crunch Pound Cake-

2 C sugar 4 eggs
2 sticks marg 1 C Rich's whip
3 C flour 1 1/2 oz. water
3 tsp. baking powder
1 tsp vanilla dash salt

Blend the sugar and margarine. Add the flour, baking powder, vanilla and salt, eggs, topping and water.

Now-
Coarsely chop 24 sandwich cookies (use the Bloomi-os) and blend with 1/3 cup flour and 1/2 stick of melted margarine. Stir in 1/3 cup of mini chocolate chips. Put 1/2 of the batter into a greased and floured tube pan. Add two cups of the cookie crunch ( do not press into measuring cup.) Cover with the rest of the batter and then top with the remaining cookie crunch. Press lightly into the batter. Bake at 350 degrees (or 320 degrees if using a dark pan) for 50-60 minutes. Be careful not to over bake the cake. Cool on wire reack for 10-15 minutes then remove cake from pan. With crunchy side on top drizzle a mixture of one cup powdered sugar mixed with 4 tsp of parve (soy) milk.

etky

Sun, Nov 03 2019, 8:17 am

ra_mom wrote:

If you have a cup leftover, this is great.
https://www.imamother.com/foru.....00228

Seconding this...
Also, you can make chocolate ganache by heating the whip with chocolate in the microwave.
You can then freeze the ganache and pull it out when you need a quick topping for a cake.
I make this with coconut creme now instead of whip but if you have whip that you need to use up, it's a handy solution.

smile

Sun, Nov 03 2019, 6:37 pm

ra_mom wrote:

If you have a cup leftover, this is great.
https://www.imamother.com/foru.....00228

Thank you might try it tomorrow.
It's it ok to freeze it?