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Watkins Five Flavor Cake
Ingredients for cake: 1 cup/250 mL (2 sticks) butter or margarine, softened 1/2 cup/125 mL vegetable shortening 3 cups/750 mL sugar (yes you can use less!) 5 eggs, beaten until lemon-colored 3 cups/750 mL all-purpose flour 1/2 tsp/2.5 mL Watkins Baking Powder 1 cup/250 mL milk 1 tsp/5 mL Watkins Coconut Extract 1 tsp/5 mL Watkins Rum Extract 1 tsp/5 mL Watkins Butter Extract 1 tsp/5 mL Watkins Lemon Extract 1 tsp/5 mL Watkins Pure Vanilla Extract Glaze: 1/2 cup/125 mL sugar 1/4 cup/60 mL water 1/2 tsp/2.5 mL Watkins Coconut Extract 1/2 tsp/2.5 mL Watkins Rum Extract 1/2 tsp/2.5 mL Watkins Butter Extract 1/2 tsp/2.5 mL Watkins Lemon Extract 1/2 tsp/2.5 mL Watkins Pure Vanilla Extract 1/2 tsp/2.5 mL Watkins Almond Extract Directions Cake: Cream together the butter, shortening, and sugar in large mixing bowl until light and fluffy. Add eggs and beat until smooth. In small bowl, combine flour and baking powder; mix well and set aside. Combine milk and extracts. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a greased 10-inch/25-cm tube (angel food cake) pan. Bake at 325°F/165ºC for 1-1/2 to 1-3/4 hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack, invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely. Glaze: Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Makes 12 servings.
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Who can resist the classic charm of chewy chocolate chip cookies? They are a beloved treat that never goes out of style. If you're looking to satisfy your sweet tooth, you're in luck! Today, we're sharing our favorite recipe for the most decadent and chewy chocolate chip cookies you'll ever taste. Chewy Chocolate Chip Cookies 4 1/4 cups/1060 mL all-purpose flour 1 tsp/5 mL baking powder 1 tsp/5 mL baking soda 1 1/2 cups/375 mL butter, softened 1 1/4 cups/310 mL sugar 1 1/4 cups/310 mL firmly packed brown sugar 2 eggs 1 tbsp/15 mL Watkins Original Double Strength Vanilla Extract (Baking) 12 oz chopped chocolate Watkins Sea Salt (optional) Heat oven to 375 F/190 C. Combine flour, baking powder and baking soda in medium bowl; set aside. Combine butter, sugar and brown sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Gradually beat, adding flour mixture, until well mixed. Stir in chocolate chunks. Drop dough by rounded tablespoonfuls, 2 inches/5 cm apart, onto ungreased cookie sheet. Bake for 12 to 15 minutes or until golden brown. Sprinkle with sea salt while still warm. Makes 3 1/2 dozen. Print / Download ![]()
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The statements made and opinions expressed on this site are those of the Independent Watkins Consultant who is the publisher of this document, and are not to be construed as the statements or opinions of the Watkins Company. |