Food Network Magazine - (05)May 2020

Chocolate-Hazelnut

For the cake: Make Vanilla Cake, replacing

1 cup of the flour with 1 cup hazelnut flour and

½ cup of the sugar with light brown sugar.

For the frosting: Make Chocolate Frosting,

using only 1 cup confectioners’ sugar; replace

the melted chocolate with 1 cup chocolate-

hazelnut spread. Frost the cake and top with

chopped hazelnuts.

PB&J
For the cake: Make Vanilla Cake. Poke holes
½ inch apart in the cooled cake with a straw.
Spread ½ cup grape jelly over the top, gently
pressing it into the holes.

For the frosting: Beat 1½ sticks softened butter
and 1 cup creamy peanut butter with a mixer
on medium-high speed until fluffy, 2 minutes.
Beat in 1½ cups confectioners’ sugar on low
speed, then beat on medium high until fluffy
again, 2 minutes. Frost the cake and top with
chopped salted peanuts.

Strawberries and Cream
For the cake: Make Vanilla Cake, adding ½ cup
freeze-dried strawberries with the sugar.
For the frosting: Beat 2 cups cold heavy cream,
1 cup freeze-dried strawberries (finely ground)
and ½ cup confectioners’ sugar with a mixer on
medium-high speed until stiff peaks form,
1 to 2 minutes.

Easy Sheet Cakes

MAY 2020 • FOOD NETWORK MAGAZINE