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Watkins Hummingbird Cake
3 cups/750 mL all-purpose flour 2 cups/500 mL sugar 1 tsp/5 mL baking soda 1 tsp/5 mL salt 1 tsp/5 mL Watkins Pure Ground Cinnamon 3 eggs, beaten 1 cup/250 mL vegetable oil 1-1/2 tsp/7.5 mL Watkins Pure Vanilla Extract 1 tsp/5 mL Watkins Butter Extract 1 can (8 oz/227 g) crushed pineapple, undrained 1 cup/250 mL chopped pecans 2 cups/500 mL chopped bananas Frosting (recipe follows) 1/2 cup/125 mL chopped pecans Frosting: 1 package (8 oz/227 g) cream cheese, softened 1/2 cup/125 mL butter or margarine, softened 3-1/2 cups/875 mL powdered sugar 1 tsp/5 mL Watkins Vanilla Nut Extract Directions Cake: Combine flour and next four ingredients in large bowl; mix well. Stir in eggs, oil and extracts; stir until dry ingredients are moistened—do not beat. Fold in crushed pineapple, pecans, and bananas. Spoon batter into three greased and floured 9-inch/23-cm round cake pans. Bake at 350°F/180°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 20 minutes, remove from pans and cool completely. Spread frosting between layers, on top, and sides of cake. Sprinkle with chopped pecans. Refrigerate at least 24 hours before serving; the flavors will blend and intensify upon standing. Frosting: Combine cream cheese and butter, beating until smooth. Add powdered sugar and extract; beat until light and fluffy. Makes 12 servings.
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Whoopy Pies! Ingredients Pastry: 2 cups flour 2 Tbsp. baking cocoa 1/2 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 1 cup brown sugar 1 egg 1 Tbsp Watkins Original Double Strength Vanilla Extract (Baking Vanilla) 1/2 cup buttermilk 1 oz red food coloring Filling: 1/4 cup butter, softened 4 oz cream cheese, softened 7 oz marshmallow creme Directions Pastry: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets. Filling: In a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container. e You can find Watkins Vanilla HERE |
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