Best 2 Janettes Caterpillar Cake Recipes

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**Indulge in the Delightful Janette's Caterpillar Cake and Other Exquisite Dessert Recipes**

Embrace your sweet cravings with the delectable Janette's Caterpillar Cake, an iconic dessert that's sure to be the star of any occasion. This beloved cake is meticulously crafted with layers of moist chocolate sponge, creamy vanilla frosting, and an array of colorful candies, creating a caterpillar-like appearance that captures hearts and taste buds. As you venture into the article, you'll also uncover a treasure trove of additional dessert recipes that will tantalize your senses and satisfy your sweet tooth. From the classic simplicity of Chocolate Cupcakes to the indulgent decadence of No-Bake Cheesecake, each recipe promises a unique culinary experience that will leave you craving for more.

Let's cook with our recipes!

JANETTE'S CATERPILLAR CAKE



Janette's Caterpillar Cake image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray
1 (18.25-ounce) box chocolate cake mix
1/4 cup pureed canned red beets
3 egg whites
1/2 cup unsweetened applesauce
1/4 cup skim milk
2 teaspoons vanilla extract
2 marshmallows
2 raisins
1/2 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the bundt pan and the ramekin with nonstick spray.
  • In a mixing bowl, beat the cake mix, beets, egg whites, applesauce, milk, and vanilla until smooth. Spoon enough batter into the ramekin to fill by 2/3, then scrape the rest into the bundt pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes for the small cake and 30 minutes for the large one. Place on a rack to cool for 15 minutes. Turn the cakes out of the pans and let cool completely.
  • To assemble, cut the large cake in 1/2 crosswise and place the pieces end-to-end on the platter so they form an "S" shape. Use toothpicks to attach the small cake to 1 end to make the head. Use toothpicks to attach marshmallow "eyes" with raisin "pupils." Put the confectioners' sugar in a sieve or sifter and dust it generously over the cake.

JANETTE'S HEALTHY TV DINNERS



Janette's Healthy TV Dinners image

Provided by Food Network

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 37

Janette's Lasagna Roll-Ups, recipe follows
Janette's Meatless Meatballs, recipe follows
1 (10-ounce) box frozen peas
Butter-flavor cooking spray, for seasoning peas
8 canned peach halves, drained
1/4 cup lowfat granola
Ground cloves, for sprinkling over peaches
Ground cinnamon, for sprinkling over peaches
8 whole wheat lasagna noodles, or regular
2 cups fat-free pasta sauce
1 cup lowfat ricotta
1 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
1 tablespoon grated Parmesan, plus 5 teaspoons
1 cup Portobello Ragu, recipe follows
1 (10-ounce) box chopped frozen spinach, defrosted and drained
Olive oil flavored cooking spray
1 cup whole wheat bread crumbs
1 tablespoon Parmesan cheese
1 1/2 cups Portobello Ragout, recipe follows
2 tablespoons ground toasted almonds
1 egg white
1 teaspoon garlic salt
Olive oil flavored cooking spray
Nonstick cooking spray
1 tablespoon olive oil
2 large onions, chopped
3 large cloves garlic, finely chopped
2 pounds portobello mushrooms, chopped and stems removed (about 8 cups)
1 tablespoon kosher salt
2 tablespoons grated Parmesan
2 tablespoons dry nonfat milk
1/4 cup chopped parsley leaves
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

  • If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
  • Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 "meatballs" over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
  • Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little "butter" over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
  • To cook: Preheat the oven to 350 degrees F.
  • Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately.
  • Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside.
  • Cook the lasagna noodles according to package directions. Drain and pat dry.
  • Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them.
  • Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
  • Preheat the oven to 350 degrees F.
  • Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly.
  • Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked
  • Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more.
  • Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more.
  • Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste.

Nutrition Facts : Calories 868 calorie, Fat 18 grams, SaturatedFat 2 grams, Carbohydrate 145 grams, Fiber 19 grams

Tips:

  • To make the cake moist and fluffy, cream the butter and sugar together until light and fluffy. Make sure to scrape down the sides of the bowl as you're mixing.
  • Add the eggs one at a time, beating well after each addition.
  • Be careful not to overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • To make the frosting, beat the butter and cream cheese together until light and fluffy. Add the confectioners' sugar one cup at a time, beating well after each addition.
  • Add the milk and vanilla extract and beat until smooth.
  • To decorate the cake, use a piping bag fitted with a star tip to pipe the frosting around the edges of the cake. Use a spatula to smooth out the frosting on the top and sides of the cake.
  • Add gummy worms, chocolate chips, or other decorations to the top of the cake.

Conclusion:

Janette's Caterpillar Cake is a fun and festive cake that is perfect for any occasion. The cake is moist and fluffy, and the frosting is rich and creamy. The cake is decorated with gummy worms and chocolate chips, which makes it a hit with kids and adults alike. If you're looking for a delicious and easy-to-make cake, Janette's Caterpillar Cake is the perfect recipe for you.

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