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Tomalito — Sweet Corn Pudding or Cake
Dessert Mexican

Tomalito — Sweet Corn Pudding or Cake

4.7

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
  3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
  4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
  5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
  6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Coricos Sonorenses (Corn Flour Cookies)
Dessert Mexican

Coricos Sonorenses (Corn Flour Cookies)

3.0

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
  2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
  5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
  6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Buñuelos
Dessert Mexican

Buñuelos

4.5

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat eggs and 1/4 cup sugar in a large bowl until thick and lemon-colored; mix in 1 teaspoon vegetable oil.
  3. 3 Combine 1 ½ cups of flour, baking powder, and salt; gradually add to egg mixture, mixing well until evenly combined.
  4. 4 Turn dough out onto a floured board and knead thoroughly until dough is smooth.
  5. 5 Shape dough into 16 even-sized balls. Flatten and roll each one into a very thin circle about 5 inches in diameter. Let stand uncovered on waxed paper for about 10 minutes.
  6. 6 Meanwhile, combine 1 cup sugar and cinnamon in a small bowl until evenly mixed; set aside. Heat oil in a deep pan to 350 degrees F (175 degrees C).
  7. 7 Lower one circle of dough carefully into the hot oil; fry until golden, turning once, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain; sprinkle with cinnamon-sugar mixture.
  8. 8 Repeat with remaining dough. Serve or cool completely and store in airtight containers.

By Rosina

Pastel de Elote (Mexican Corn Cake)
Dessert Mexican

Pastel de Elote (Mexican Corn Cake)

4.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
  2. 2 Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
  3. 3 Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
  4. 4 Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
  5. 5 Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
  6. 6 Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

By Elva_Adriana

Sweet Mexican Corn Cake
Dessert Mexican

Sweet Mexican Corn Cake

3.6

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
  2. 2 Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By gem

Biscochitos II
Dessert Mexican

Biscochitos II

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together shortening, margarine and sugar with a mixture until well blended. Mix in the rest of the ingredients until smooth.
  3. 3 Roll out on a floured board to 1/2 or 1/4 inch thickness.
  4. 4 Cut into desired shapes and place on baking sheets. Bake until golden brown, about 10 - 12 minutes. Garnish as desired or leave plain.

By Christine J Crabtree

Tres Leches Cake with Dulce de Leche
Dessert Mexican

Tres Leches Cake with Dulce de Leche

5.0

Prep
20 min
Cook
30 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and dust with flour.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
  3. 3 Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites until incorporated.
  4. 4 Mix together flour and baking powder in a small bowl until well combined. Fold into egg mixture until incorporated; mix in lime zest. Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until lightly golden, about 30 minutes. Turn off the oven and keep cake in the oven for 15 minutes more.
  6. 6 Mix together condensed milk, evaporated milk, and heavy cream in a medium bowl until well combined.
  7. 7 Poke cake several times across the top with a fork. Pour milk mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

By Fioa

Mexican Brownies
Dessert Mexican

Mexican Brownies

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
  2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Anise Seed Borrachio Cookies
Dessert Mexican

Anise Seed Borrachio Cookies

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
  2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
  4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
  5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Mexican Sugar Cookies
Dessert Mexican

Mexican Sugar Cookies

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
  3. 3 Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.

By Bea Ramirez

Eggnog Poke Cake (Tres Leches Style)
Dessert Mexican

Eggnog Poke Cake (Tres Leches Style)

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
  2. 2 Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
  4. 4 Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

By Yoly

Pastel de Tres Leches (Three Milk Cake)
Dessert Mexican

Pastel de Tres Leches (Three Milk Cake)

4.7

Prep
20 min
Cook
25 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
  2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
  3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
  4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
  5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
  6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Tres Leches (Milk Cake)
Dessert Mexican

Tres Leches (Milk Cake)

4.6

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  3. 3 Sift flour and baking powder together; set aside.
  4. 4 Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
  7. 7 Mix whole milk, condensed milk, and evaporated milk together in a bowl.
  8. 8 Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
  9. 9 Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
  10. 10 When milk mixture has soaked in, spread cream on top of the cake.
  11. 11 Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!

By Stephanie

Tres Leches Cake
Dessert Mexican

Tres Leches Cake

4.6

Prep
25 min
Cook
45 min
Total
150 min

Instructions

  1. 1 Make the cake: Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with floured cooking spray.
  2. 2 Beat 3/4 cup sugar and egg yolks in a mixing bowl with an electric mixer until light in color and doubled in volume. Stir in flour, milk, baking powder, and vanilla.
  3. 3 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, continuing to beat until medium peaks form. Fold 1/3 of the egg white mixture into the egg yolk mixture to lighten it. Fold in remaining egg whites, then pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a cake tester inserted into the middle comes out clean, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Loosen the edges with a knife, then remove the sides. Let cake cool completely on the wire rack, about 20 more minutes.
  5. 5 Invert cake onto a deep serving plate and remove the pan bottom. Pierce the cake all over with a two-pronged meat fork or a cake tester.
  6. 6 Make the filling and topping: Mix condensed milk, evaporated milk, and 1/4 cup whipping cream together in a bowl. Measure 1 cup milk mixture and refrigerate for another use. Slowly pour remaining milk mixture over the cake until absorbed.
  7. 7 Pour remaining whipping cream into a chilled glass or metal bowl. Beat with an electric mixer until it thickens and reaches spreading consistency. Spread whipped cream over cake and garnish with cherries.
  8. 8 If not serving immediately, refrigerate until ready to serve.

By Monica Jimenez

Vegan Tres Leches Cake
Dessert Mexican

Vegan Tres Leches Cake

Prep
20 min
Cook
30 min
Total
350 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
  2. 2 Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
  4. 4 Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
  5. 5 Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

By Yoly

3 Milk Cake or Tres Leches
Dessert Mexican

3 Milk Cake or Tres Leches

4.8

Prep
30 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer until fluffy; gradually beat in sugar until soft peaks form. Gradually beat in flour, then beat in milk, egg yolks, melted butter, 4 teaspoons vanilla extract, and baking powder, thoroughly beating in each ingredient before adding the next. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until browned and crusty on top, no more than 30 minutes. Cool cake in the pan for 10 minutes; gently remove from the pan to finish cooling.
  4. 4 Whisk sweetened condensed milk, evaporated milk, and half-and-half together in a bowl; pour half into a pan deeper and longer than cake. Lay cooled cake in milk mixture; score deep lines in cake top using a fork. Pour remaining milk mixture over cake, allowing mixture to soak in.
  5. 5 Beat cream cheese and remaining 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and fluffy; gradually beat in heavy cream until frosting is thick and spreadable. Spread over cake.

By rmosher10

Sweet Almond Tamales with Pastry Cream
Dessert Mexican

Sweet Almond Tamales with Pastry Cream

4.5

Prep
35 min
Cook
85 min
Total
195 min

Instructions

  1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
  2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
  3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
  5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
  6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Chef John's Chili Chocolate Cookies
Dessert Mexican

Chef John's Chili Chocolate Cookies

4.7

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone baking mats.
  2. 2 Heat currants and coffee liqueur in a saucepan over low heat until beginning to simmer, about 2 minutes. Remove from heat; set aside.
  3. 3 Place unsweetened chocolate, bittersweet chocolate, and butter in a heatproof bowl; place bowl over a saucepan filled with 1-inch of simmering water set over low heat. Stir mixture occasionally, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat; set aside.
  4. 4 Combine flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a bowl; set aside.
  5. 5 Whisk sugar and eggs together in a large bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture; fold in flour mixture until combined. Stir in chocolate chips and currants.
  6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 7 Bake in the preheated oven until cookies are almost set, about 12 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling, 5 minutes more.

By John Mitzewich

Impossible Cake
Dessert Mexican

Impossible Cake

4.8

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt), then lightly dust with flour; tap to remove excess.
  2. 2 Fill a shallow baking pan with enough water to come 1/3 up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
  3. 3 Pour cajeta caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, completely covering the bottom.
  4. 4 Whisk flour, cocoa powder, baking soda, and baking powder together in a bowl.
  5. 5 Beat 10 ½ tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Add flour mixture, alternating with milk, mixing well after each addition. Pour batter over caramel in tube pan.
  6. 6 Combine evaporated milk, sweetened condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; pulse until smooth. Pour over cake batter through a fine-mesh sieve.
  7. 7 Bake in the water bath in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
  8. 8 Cool on a wire rack for about 1 hour. Carefully run a thin knife around the edges to loosen, tap pan firmly a few times then shake gently. Place a serving plate over the pan and invert to release cake onto the plate.

By gem

Mexican Coconut Hot Chocolate Cookies
Dessert Mexican

Mexican Coconut Hot Chocolate Cookies

5.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
  3. 3 Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
  4. 4 Drop batter by teaspoonfuls onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

By mkecupcakequeen

White Tres Leches Cake
Dessert Mexican

White Tres Leches Cake

4.6

Prep
30 min
Cook
40 min
Total
310 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9-inch round cake pans with cooking spray.
  2. 2 Combine cake mix, flour, eggs, sugar, milk, canola oil, 1 teaspoon vanilla extract, and baking powder in a large bowl until thoroughly blended; pour into the prepared cake pans.
  3. 3 Bake in the preheated oven until lightly browned and a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool cakes in pans about 10 minutes, then remove from pans. Place on wire racks to cool completely.
  4. 4 Whisk evaporated milk, sweetened condensed milk, 6 tablespoons cream, remaining 1/2 teaspoon vanilla extract, and coconut extract in a bowl until smooth; refrigerate tres leches mixture.
  5. 5 Beat 2 cups cream and pudding mix together in a separate bowl with an electric mixer until soft peaks form, 3 to 5 minutes; refrigerate mousse filling.
  6. 6 Level cake by lightly cutting off a thin layer of each cake top using a long serrated knife. Place cakes, leveled-sides up, on pieces of waxed paper. Poke holes all over cakes with a skewer. Slowly pour tres leches mixture over cakes, about 1/2 cup at a time, waiting until mixture has soaked in before adding more. Wrap cake layers in plastic wrap; refrigerate until chilled, at least 4 hours.
  7. 7 Unwrap one cake layer; place onto a serving platter, leveled-side up. Top cake with mousse filling. Gently place second cake layer over filling, leveled-side down. Refrigerate leftovers.

By Angela Welch

G's Tres Leches Cake
Dessert Mexican

G's Tres Leches Cake

4.7

Prep
30 min
Cook
35 min
Total
125 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. 2 Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
  3. 3 Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
  4. 4 Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
  5. 5 Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
  6. 6 Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

By Garnet B

Mexican Chocolate Cupcakes
Dessert Mexican

Mexican Chocolate Cupcakes

3.3

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
  3. 3 Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
  5. 5 Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
  6. 6 Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.

By Erin Brocklehurst

Cake Mix Cookies VII
Dessert

Cake Mix Cookies VII

4.4

Prep
5 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Angela

Homemade Graham Crackers
Dessert

Homemade Graham Crackers

3.9

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together flour, baking powder, and cinnamon in a bowl; set aside.
  2. 2 Use an electric mixer to beat butter and brown sugar together until light. Stir in flour mixture. Slowly pour in water; stir until dough is formed. Refrigerate dough for 30 minutes.
  3. 3 On a well-floured board, roll dough to between 1/8- and 1/4-inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to the prepared baking sheet.
  4. 4 Bake in the preheated oven until light brown, 11 to 13 minutes.
  5. 5 Remove crackers from the oven. Use a fork to pierce multiple holes on the tops of crackers.

By steph

Tea Cakes II
Dessert

Tea Cakes II

4.4

Prep
Cook
Total

Instructions

  1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
  3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Brownie Mix in a Jar
Dessert

Brownie Mix in a Jar

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix together flour, baking powder, and salt in a quart jar. Add cocoa powder to form the next layer, and wipe out the inside of the jar with a dry paper towel so the other layers will show through the glass. Add white sugar, and top with chopped pecans.
  2. 2 Write an instructions tag and attach to the brownie mix (see below).

By Lisa

Easy Surprise Cake
Dessert

Easy Surprise Cake

2.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
  2. 2 Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
  3. 3 Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.

By luv4baking

Oatmeal Cookie Mix I
Dessert

Oatmeal Cookie Mix I

4.2

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
  2. 2 Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

By Belinda