As I told you, we will continue to blog about the Extravaganza until all the teachers are covered. Once again, please forgive my blurry picture taking.
Our second teacher in this series is Lori Lai. Lori has been teaching here over a year. She also does the demonstrations at Carson Convention for Hanko--the ones with the beautiful Asian Washi paper and punches. Lori has done some tremendous classes with paper weaving and flower punches, etc. For Extravaganza she did a small stand-up note card (on the left) and a card with the flower that rolls back and forth all done with Opalite ink on brown paper--a very elegant and impressive card. Here I would like to introduce you to Lori Lai for those that haven't met her. She is just a girl out to have fun--and we all do.
Now for another recipe. This is the Neapolitan Cake Recipe
- 1 package (8 ounces) cream cheese at room temperature
- 4 large eggs
- 1 package (18.25 ounces) white cake mix
- 3/4 cup milk
- 3/4 cup NESTLE NESQUIK Chocolate Flavor Powder
- 3/4 cup NESTLE NESQUIK Strawberry Flavor Powder
- Powdered Sugar (optional) Chocolate Glaze (recipe to follow)
PREHEAT oven to 350o F. Grease and flour 10-inch, 12-cup fluted tube pan (I used Pam for baking).
BEAT cream cheese and eggs in large mixer bowl until smooth. Beat in cake mix alternately with milk. Beat on high speed for 2 minutes (batter will be thick). Remove 2 cups batter and place in a separate bowl; stir in chocolate Nesquik. Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquick.
SPOON strawberry batter into prepared pan; tap pan on counter lightly. Spoon white batter over strawberry batter covering it completely; spoon chocolate batter over white batter.
BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 45 minutes. Loosen edges with butter knife if needed; invert onto wire rack to cool completely. Sprinkle with powdered sugar or drizzle with chocolate glaze over cake.
Chocolate Glaze Recipe:
- 1 cup powdered sugar
- 1/3 cup butter
- 1/3 cup whole milk (I used evaporated)
- 1 package (6 ounces: 1 cup) semisweet chocolate chip
Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm (my cake was cold when I did this) cake so that it covers the entire surface. The glaze will be thin but will firm up. Coll the cake for 20 minutes more before cutting it and serving. NOTE: I did the cake in the morning and poured the glaze over it that night.