Do you know any recipes for refrigerated cakes? Tnx..?

Easy ones please... Tnx...Do you know any recipes for refrigerated cakes? Tnx..?
Banana Split Cake





INGREDIENTS


1 (16 ounce) package vanilla wafers, crushed


1 cup margarine, melted


1 (20 ounce) can crushed pineapple, drained


6 bananas


1 (8 ounce) package cream cheese


2 cups confectioners' sugar


1 (12 ounce) container frozen whipped topping, thawed


1/4 cup chopped walnuts


8 maraschino cherries








DIRECTIONS


Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.


Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries. Refrigerate 2-3 hours before serving.Do you know any recipes for refrigerated cakes? Tnx..?
Ingredients





finely grated zest and juice of 1 large lemon


finely grated zest and juice of 1 lime


4 digestive biscuits, crushed to crumbs


1 oz (25 g) Grape-Nuts cereal


2 level tablespoons soft brown sugar


1 oz (25 g) butter, melted


3 large eggs, separated


2陆 oz (60 g) caster sugar


1 level tablespoon powdered gelatine


录 pint (150 ml) double cream





In a small basin, combine the biscuit crumbs with the Grape-Nuts and brown sugar, then pour in the melted butter and mix thoroughly. Sprinkle a third of this mixture over the base of the loaf tin. Now put the egg yolks, grated zests and strained lemon and lime juice into a bowl, and add the caster sugar and gelatine, too. Then place the bowl over a pan of barely simmering water and whisk using an electric hand whisk for about 10 minutes or until the mixture thickens. Then remove the bowl from the heat and whisk again for a further 7-8 minutes until the mixture cools.





Now clean and dry the whisk thoroughly and first beat the egg whites till stiff, then beat the cream until floppy but not too thick. Next, take a metal spoon and carefully fold the egg whites first and then the cream into the lemon-and-lime mixture. Now pour it into the tin, sprinkle the remaining crumbs over the top, cover with kitchen foil and transfer it to the freezer and freeze overnight.





Three hours before serving transfer the tin to the main body of the fridge, then turn it out on to a serving dish and serve cut into slices. If you have any left over, there is no need to re-freeze it; just leave it in the fridge where it will become more like a mousse.
This is a recipe for a Hummingbird Cake. This is a Paula Deen recipe so it's very yummy. It turned out very good the first time I tried it and I don't bake much. It's pretty simple. I always make a little extra icing just by using a little extra confectioners' sugar and a little extra milk in the recipe just in case I think the cake needs a little extra and if not it's good to eat all by itself lol.
Old-Fashioned Chocolate Refrigerator Cake


From Mary Bergin


Chefs Wolfgang Puck and Mary Bergin make Mary's Old-fashioned Chocolate Refrigerator Cake.








Equipment








1 or 2 baking trays


rolling pin


2 3/4-inch cookie cutter


large flat tray


piping bag


small heat-proof bowl


long serrated knife





Ingredients








Chocolate Pate Sucree


2 ounces bittersweet chocolate, cut into small pieces


3 cups heavy cream, whipped





Directions





1. Line one or two baking trays with parchment paper.





2. Make the cookies: Follow the recipe for Chocolate Pate Sucree. On a lightly floured surface, roll the dough out to a rectangle, about 12 x 20 inches. Using a 2 3/4-inch cookie cutter, cut out 24 circles. Gently press the scraps of dough together and roll out to a rectangle about 12 x 10 inches. Cut out the remaining 12 circles. As the cookies are cut out, arrange them on the prepared baking trays. Refrigerate until firm, about 30 minutes.





3. Set the rack in the middle of the oven and preheat the oven to 350 degrees.





4. Remove the baking trays from the refrigerator. Prick the cookies with the tines of a fork, making a decorative pattern. Bake until crisp, 13 to 14 minutes, reversing the trays back to the front after 7 minutes. Cool on a rack.





5. Make the cake: Spread a thick layer of whipped cream on one side of a cookie and gently press a second cookie against the whipped cream. Spread cream on the unfrosted side of the second cookie and press the third cookie against the second. Continue layering with cream and cookies until you have a long row of nine cookies. Carefully lay the row of cookies on a large flat tray. Make another set of nine cookies and whipped cream and lay it right next to the first row. Make a third and fourth row, placing each alongside the first two rows. Spread the remaining whipped cream over and around the cookies, covering the entire surface and leveling with a small spatula. Refrigerate until needed.





6. In a small heat-proof bowl set over a pan of simmering water, melt the chocolate until almost melted. Remove from the heat and let melt completely, stirring once or twice. Prepare a small piping bag made with parchment paper. Spoon the melted chocolate into the piping bag, cut a tiny opening at the very tip, and decorate the top of the cake as you wish 鈥?perhaps to resemble the outside of a refrigerator-freezer. Return the cake to the refrigerator until serving time.





7. To serve, slip a wide metal spatula under the cake and set it on a flat serving plate. Surround with fresh berries. (This is something you want all your guests to see.) Using a long serrated knife, cut the cake across the four rows into thin slices. Place a slice on a dessert plate and garnish with a few of the berries.





To prepare ahead: Cookies can be made 1 day ahead. Through step 5, the cake should be finished early in the day!





Serves: 10














Chocolate Pate Sucree (Chocolate Cookies)


Chocolate Pate Sucree cannot only be used as pie or tart crust, but it makes delicious cookies and cakes. It is a bit more difficult to judge when the chocolate crust is done because of the color, so be especially careful not to overbake.





Ingredients








2 cups all-purpose flour


1 cup granulated sugar


1/2 cup unsweetened cocoa powder


6 ounces (1 1/2 sticks) unsalted butter, chilled and cut into 1-ounce pieces


2 egg yolks


small heat-proof bowl


2 tablespoons heavy cream





Directions





1. Using a food processor fitted with a steel blade, combine the flour, sugar and cocoa with a few on/off turns. Arrange the pieces of butter around the blade and process just until combined.





2. In a small cup or bowl, whisk together the egg yolks and cream. With the processor running, pour through the feed tube, making certain you scrape out all the liquid from the cup. Let the machine run until the dough begins to come together, about 1 minute.





3. Scrape the dough out of the processor onto plastic wrap and flatten into a round. Wrap securely and refrigerate for at least 2 to 3 hours, preferably overnight. Use as needed.





To prepare ahead: Through step 3, Chocolate Pate Sucree can be refrigerated 2 to 3 days, and frozen 2 to 3 weeks. Defrost, wrapped, overnight in the refrigerator.





Makes 1 pound, 12 ounces -- enough for two 8-inch tarts