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cakes yellow cake mix ground ginger ground cinnamon ground nutmeg ground cloves cold water molasses mousse water lemon flavored gelatin Philadelphia original cream cheese topping ground cinnamon
Viewed: 31 - Published at: 6 months agoIngredients
- Cakes
- 2 qt. Yellow cake mix
- 2 Tbsp. ground ginger
- 1 Tbsp. ground cinnamon
- 2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 2-1/2 cups cold water
- 3/4 cup molasses
- Mousse
- 3 cups Hot water (140 degrees F to 160 degrees F)
- 1-1/2 cups lemon-flavored gelatin
- PHILADELPHIA Original Cream Cheese, softened
- 2 qt. prepared whipped topping, divided
- 1 Tbsp. ground cinnamon
Method
- Cakes: Beat cake mix and spices in bowl of mixer fitted with paddle attachment on low speed 20 sec.
- Gradually beat in cold water until well blended.
- Stop mixer; scrape bowl and paddle.
- Blend in molasses.
- Use #24 scoop to portion 1-1/4 oz.
- batter into each of 48 (2-1/2-inch) panettone paper molds (or into each of 12 molds for trial recipe).
- Bake in 300 degrees F-convection oven 13 to 15 min.
- or until toothpick inserted in centers comes out clean.
- Cool completely.
- Mousse: Add hot water to gelatin mix; stir until completely dissolved.
- Cool.
- Beat cream cheese with mixer fitted with paddle attachment 2 min., stopping occasionally to scrape bowl and paddle.
- Gradually add gelatin, beating well after each addition.
- Fold in 1-1/2 qt.
- whipped topping (or 1-1/2 cups whipped topping for trial recipe).
- Refrigerate until slightly thickened.
- Spoon into pastry bag fitted with large plain tip; pipe about 1/4 cup Mousse onto top of each Cake.
- Level tops with spatula.
- Refrigerate 2 hours or until firm.
- Top each cake with about 2 tsp.
- whipped topping.
- Dust with cinnamon.
