Hi, does anyone know a simple chocolate cake recipe that uses blocks of cooking chocolate instead of dried form chocolate such as cocoa and doesn't contain nuts. The only one I have uses raspberries as a main ingredient and ground nuts and it tasted pretty weird when I omitted them.
ThanksChocolate Cake Recipe?
Ingredients
* 250g butter
* 300g light muscovado sugar
* 100g plain flour
* 100g self-raising flour
* 5 eggs
* 300g dark chocolate
FOR THE ICING
* 200g dark chocolate
* 200ml double cream
Method
1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
2. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.
Method
1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
2. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.Chocolate Cake Recipe?
I found a website for you - its got LOADS of chocolate cake recipes, this one looked nice...:
http://www.chocolate-source.co.uk/chocol…
xxx
Go on williams-sonoma.com! They have amazing recipes for just about everything. You can also try foodnetwork.com.
look here
http://www.recipes4cakes.com/chocolateca…
bye bye! =)
4 cup of flower 5 eggs 1cup of water bred for get this use the internet
Check out www.epicurious.com
Monday, August 23, 2010
Trying to cook my Mums B'day cake and the recipe is unclear. What do you think?
I am cooking a triple layer fudge cake for my mum and the consistency of the batter is very runny, the recipe says to have the oven at 325 but it doesn't say Celsius or Farenheit. My oven is Celsius and doesn't even go to that level of heat, but if it were Farenheit it just doesn't seem to be hot enough.
What do you think? I am running out of time and need help!Trying to cook my Mums B'day cake and the recipe is unclear. What do you think?
happy cooker is correct.Trying to cook my Mums B'day cake and the recipe is unclear. What do you think?
325 Farenheit not celsius
Cake batter is normally very runny - you dont mix it up and its all ready to go as cake - it has to cook and 325* is fine. Make sure to grease and flour your pan!
325F. is the usual temperature to bake a cake, which is 162 Celsius.
Cake batter is runny, and 325F is the right temp. Follow the recipe.
Try looking up that recipe on a different website mayb it'll b more ''clearer''....u frm U.K.?
What do you think? I am running out of time and need help!Trying to cook my Mums B'day cake and the recipe is unclear. What do you think?
happy cooker is correct.Trying to cook my Mums B'day cake and the recipe is unclear. What do you think?
325 Farenheit not celsius
Cake batter is normally very runny - you dont mix it up and its all ready to go as cake - it has to cook and 325* is fine. Make sure to grease and flour your pan!
325F. is the usual temperature to bake a cake, which is 162 Celsius.
Cake batter is runny, and 325F is the right temp. Follow the recipe.
Try looking up that recipe on a different website mayb it'll b more ''clearer''....u frm U.K.?
Anyone knows recipes for cakes that doesnt need baking in the oven?
guys help! I need to make some cake or cookies for tomorrow but my oven is broken and I have no ideas for no baking cakes/cookies! any ideas?Anyone knows recipes for cakes that doesnt need baking in the oven?
there are several no bake cookies recipes online and they use instant oatmeal, they are okay but certainly cant take the place of cooked cookies,
there are 82 '; no bake cookies'; recipes at www.recipezaar.com
have funAnyone knows recipes for cakes that doesnt need baking in the oven?
there is a cake that is used to cook in microwave, you can buy it...
sure, check this out:
http://www.cooks.com/rec/search/0,1-0,mi鈥?/a>
Here's a link for some no-bake cheesecake....
http://www.cooks.com/rec/search/0,1-0,no鈥?/a>
how about fridge cakes? or tarts?lipstick kiss
there are several no bake cookies recipes online and they use instant oatmeal, they are okay but certainly cant take the place of cooked cookies,
there are 82 '; no bake cookies'; recipes at www.recipezaar.com
have funAnyone knows recipes for cakes that doesnt need baking in the oven?
there is a cake that is used to cook in microwave, you can buy it...
sure, check this out:
http://www.cooks.com/rec/search/0,1-0,mi鈥?/a>
Here's a link for some no-bake cheesecake....
http://www.cooks.com/rec/search/0,1-0,no鈥?/a>
how about fridge cakes? or tarts?
Torte/Cake Recipe?
I am making a cake for my mom's birthday, and I need a good-quality recipe for a torte or a cake that is creamy (with whipped cream, NOT frosting) and has some kind of fruit in it (preferably summer fruit). No chocolate, please.
ThanksTorte/Cake Recipe?
Strawberry Cake
1 1/2 cups Gold Medal庐 all-purpose flour
1 package (3 ounces) strawberry-flavored gelatin
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fruit punch
1/4 cup vegetable oil
1 teaspoon vanilla
1 egg
1 container (4 ounces) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1. Cut a piece of waxed paper to fit bottom of round microwavable dish, 8x1 1/2 inches; place in dish. Mix flour, gelatin (dry), baking soda and salt in medium bowl. Stir in fruit punch, oil, vanilla and egg with spoon until well blended. Pour batter into dish.
2. Place microwavable dinner plate upside down in microwave. Place round dish on plate. Microwave uncovered on High 2 minutes; turn dish 1/2 turn. Microwave 2 to 4 minutes longer or until toothpick inserted in center comes out clean and top is almost dry. Let cake stand uncovered on flat, heatproof surface (not wire rack) 10 minutes.
3. Place heatproof serving plate upside down onto dish; turn plate and dish over to remove cake; remove waxed paper. Cool completely, about 1 hour.
4. Frost cake with whipped topping. Top with strawberries. Refrigerate until serving. Store covered in the refrigerator.
Strawberry-Rhubarb Angel Cake
Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.
Cake
1 box Betty Crocker庐 white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
Filling
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
Frosting
1 1/2 cups whipping (heavy) cream
3 tablespoons granulated or powdered sugar
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar
Garnish
1/2 cup sliced strawberries
1. Move oven rack to lowest position (remove other racks). Heat oven to 350掳F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
4. In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
5. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
Key Lime Coconut Angel Cake
1 box Betty Crocker庐 white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.Torte/Cake Recipe?
This Strawberry Torte recipe is delicious. I made it for a family gathering last weekend and everyone loved it. It is a great summer dessert and the end result looks really nice!
INGREDIENTS
11 ounces cream cheese, softened
3/4 cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch
DIRECTIONS
Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
Whip cream cheese, sugar, and vanilla together.
In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
Spread strawberry sauce over top
I have a great recipe for you. It's call Tropical Sunshine Cake
1 pkg 18.25 oz yellow cake mix (the word on the web it that Betty Crocker supermoist butter recipe yellow is the best)
1 can evaporated milk
2 large eggs
1 can 20 oz crushed pineapple (drain and save juice)
1/2 cup chopped almond (optional)
3/4 cup powdered sugar
1 cup flaked coconut toasted
whipped cream
Preheat oven to 350
combine cake mix, milk and eggs in a large bowl beat on low speed for 2 minutes. Stir in 1 cup of pineapple. Pour
into baking pan, sprinkle with almonds
Bake for 30 to 35 minutes or until done
Combine sugar and 2 tablespoons of that juice you saved in a small bowl, mix until smooth. Spread over warm cake. Cool completely, top with whip cream before serving.
Ambrosia Cake
INGREDIENTS:
1/4 cup vegetable oil
2 egg yolks
6 tablespoons water
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup plus 2 tablespoons sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
4 egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Whipped topping or sweetened whipped cream
1 small can Mandarin orange slices, drained
flaked coconut
PREPARATION:
In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer.
In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350掳 for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut.
Why don't you try the following recipe. It can be baked from scratch but I'm including the quick way with a cake mix.
Black Forest Cake
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling
1 can (21 oz.) cherry pie filling, drained
1/4 cup kirsch (cherry brandy)
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
PREHEAT oven to 350掳F. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.
BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
MIX cherry pie filling and kirsch in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread 1-1/2 cups of the remaining whipped topping onto side and top of the cake. Top with dollops of the remaining whipped topping. Garnish with reserved cherry mixture and the grated chocolate. Refrigerate until ready to serve. Store leftover cake in refrigerator.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
rasberry cream torte
2 hours 20 min prep
Change to: servings US Metric
2 cups whipping cream
1/3 cup icing sugar
Wafers
6 egg whites
1 1/2 cups sugar
1 cup all-purpose flour
3/4 cup unsalted butter, melted
2 tablespoons water
1 tablespoon vanilla
Raspberry Sauce
2 (300 g) packages unsweetened raspberries, thawed
1/2 cup instant dissolving fruit sugar
2 teaspoons raspberry liqueur (optional)
Not the one? See other Raspberry Cream Torte Recipes
Easter Fillings %26amp; Frostings
Oven Fillings %26amp; Frostings
Pacific Northwest Fillings %26amp; Frostings
Raspberries Fillings %26amp; Frostings
Kid Pleaser Fillings %26amp; Frostings
Wafers----------------------.
Trace two 8 inch circles on each of two pieces of parchment paper.
Invert and place on baking sheets.
In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread to cover circle.
Bake one sheet at a time in upper half of 400 degree oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
Using metal spatula, transfer wafers to flat surface, let cool completely.
Repeat with remaining batter to make 9 wafers.
(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.) Raspberry Sauce------------------------.
In a food processor or blender, puree raspberries until smooth, press through sieve into bowl to remove seeds.
Whisk in sugar and liqueur if using.
(Sauce can be covered and refrigerated for up to 3 days.) In bowl, whip cream with icing sugar.
Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
Drizzle whith 1/4 cup of the raspberry sauce.
Repeat layering with remaining wafers, cream and sauce.
Top with remaing wafer.
Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
Top last wafer with sifted icing sugar and whole half frozen raspberries.
(the raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence, It can be finished up a).
ThanksTorte/Cake Recipe?
Strawberry Cake
1 1/2 cups Gold Medal庐 all-purpose flour
1 package (3 ounces) strawberry-flavored gelatin
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fruit punch
1/4 cup vegetable oil
1 teaspoon vanilla
1 egg
1 container (4 ounces) frozen whipped topping, thawed
1 cup sliced fresh strawberries
1. Cut a piece of waxed paper to fit bottom of round microwavable dish, 8x1 1/2 inches; place in dish. Mix flour, gelatin (dry), baking soda and salt in medium bowl. Stir in fruit punch, oil, vanilla and egg with spoon until well blended. Pour batter into dish.
2. Place microwavable dinner plate upside down in microwave. Place round dish on plate. Microwave uncovered on High 2 minutes; turn dish 1/2 turn. Microwave 2 to 4 minutes longer or until toothpick inserted in center comes out clean and top is almost dry. Let cake stand uncovered on flat, heatproof surface (not wire rack) 10 minutes.
3. Place heatproof serving plate upside down onto dish; turn plate and dish over to remove cake; remove waxed paper. Cool completely, about 1 hour.
4. Frost cake with whipped topping. Top with strawberries. Refrigerate until serving. Store covered in the refrigerator.
Strawberry-Rhubarb Angel Cake
Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.
Cake
1 box Betty Crocker庐 white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
Filling
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
Frosting
1 1/2 cups whipping (heavy) cream
3 tablespoons granulated or powdered sugar
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar
Garnish
1/2 cup sliced strawberries
1. Move oven rack to lowest position (remove other racks). Heat oven to 350掳F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
2. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3. Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
4. In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
5. Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
Key Lime Coconut Angel Cake
1 box Betty Crocker庐 white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired
1. Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
2. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
3. Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
4. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.Torte/Cake Recipe?
This Strawberry Torte recipe is delicious. I made it for a family gathering last weekend and everyone loved it. It is a great summer dessert and the end result looks really nice!
INGREDIENTS
11 ounces cream cheese, softened
3/4 cup white sugar
2 teaspoons vanilla extract
1 pint heavy whipping cream
2 (12 ounce) packages ladyfinger cookies
1 (16 ounce) package frozen strawberries
1 tablespoon cornstarch
DIRECTIONS
Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
Whip cream cheese, sugar, and vanilla together.
In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
Spread strawberry sauce over top
I have a great recipe for you. It's call Tropical Sunshine Cake
1 pkg 18.25 oz yellow cake mix (the word on the web it that Betty Crocker supermoist butter recipe yellow is the best)
1 can evaporated milk
2 large eggs
1 can 20 oz crushed pineapple (drain and save juice)
1/2 cup chopped almond (optional)
3/4 cup powdered sugar
1 cup flaked coconut toasted
whipped cream
Preheat oven to 350
combine cake mix, milk and eggs in a large bowl beat on low speed for 2 minutes. Stir in 1 cup of pineapple. Pour
into baking pan, sprinkle with almonds
Bake for 30 to 35 minutes or until done
Combine sugar and 2 tablespoons of that juice you saved in a small bowl, mix until smooth. Spread over warm cake. Cool completely, top with whip cream before serving.
Ambrosia Cake
INGREDIENTS:
1/4 cup vegetable oil
2 egg yolks
6 tablespoons water
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
1 cup plus 2 tablespoons sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
4 egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Whipped topping or sweetened whipped cream
1 small can Mandarin orange slices, drained
flaked coconut
PREPARATION:
In a large mixing bowl, combine oil, egg yolks, water, grated orange zest, vanilla, and 1/2 cup coconut. Add sifted cake flour, sugar, baking powder. Beat mixture for about 30 seconds at low speed of electric hand mixer.
In a separate mixing bowl, beat egg whites with cream of tartar and salt until stiff peaks form. Fold into first mixture gently but thoroughly. Pour batter into an ungreased square 8x8x2-inch baking pan. Bake at 350掳 for about 30 minutes. Cool upside down for 1 hour. Loosen from pan and split horizontally into 2 layers. Fill ambrosia cake and top with whipped cream. Decorate ambrosia cake with orange slices and sprinkle with more coconut.
Why don't you try the following recipe. It can be baked from scratch but I'm including the quick way with a cake mix.
Black Forest Cake
Prep Time: 30 min
Total Time: 1 hr 30 min
Makes: 16 servings
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling
1 can (21 oz.) cherry pie filling, drained
1/4 cup kirsch (cherry brandy)
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated
PREHEAT oven to 350掳F. Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.
BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.
MIX cherry pie filling and kirsch in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread 1-1/2 cups of the remaining whipped topping onto side and top of the cake. Top with dollops of the remaining whipped topping. Garnish with reserved cherry mixture and the grated chocolate. Refrigerate until ready to serve. Store leftover cake in refrigerator.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
rasberry cream torte
2 hours 20 min prep
Change to: servings US Metric
2 cups whipping cream
1/3 cup icing sugar
Wafers
6 egg whites
1 1/2 cups sugar
1 cup all-purpose flour
3/4 cup unsalted butter, melted
2 tablespoons water
1 tablespoon vanilla
Raspberry Sauce
2 (300 g) packages unsweetened raspberries, thawed
1/2 cup instant dissolving fruit sugar
2 teaspoons raspberry liqueur (optional)
Not the one? See other Raspberry Cream Torte Recipes
Easter Fillings %26amp; Frostings
Oven Fillings %26amp; Frostings
Pacific Northwest Fillings %26amp; Frostings
Raspberries Fillings %26amp; Frostings
Kid Pleaser Fillings %26amp; Frostings
Wafers----------------------.
Trace two 8 inch circles on each of two pieces of parchment paper.
Invert and place on baking sheets.
In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
Drop 1/3 cup batter onto each circle, gently spread to cover circle.
Bake one sheet at a time in upper half of 400 degree oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
Using metal spatula, transfer wafers to flat surface, let cool completely.
Repeat with remaining batter to make 9 wafers.
(Wafers can be layered between waxed paper in airtight container and stored for up to 2 days.) Raspberry Sauce------------------------.
In a food processor or blender, puree raspberries until smooth, press through sieve into bowl to remove seeds.
Whisk in sugar and liqueur if using.
(Sauce can be covered and refrigerated for up to 3 days.) In bowl, whip cream with icing sugar.
Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
Drizzle whith 1/4 cup of the raspberry sauce.
Repeat layering with remaining wafers, cream and sauce.
Top with remaing wafer.
Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
Top last wafer with sifted icing sugar and whole half frozen raspberries.
(the raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence, It can be finished up a).
I am in need of a simple cake recipe for mother in laws bday ?
I would like it to be choclate with strawberries on top or any cake with either, just something easy that will taste great with not to many ingredients...she also like coconut....thanks so much and no rude comments pleaseI am in need of a simple cake recipe for mother in laws bday ?
kaylee, if she likes coconut cakes try Paula Deens recipes for '; Jamie's Coconut Cake';
* Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
* Filling
* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut
* Frosting
* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling
Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy I am in need of a simple cake recipe for mother in laws bday ?
Why don't you just buy the cake mix? She won't be able to taste the difference and it is way easier than making it from scratch
kaylee, if she likes coconut cakes try Paula Deens recipes for '; Jamie's Coconut Cake';
* Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
* Filling
* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut
* Frosting
* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling
Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes
Preparation time: 5 minutes
Cooking time: 7 minutes
Ease of preparation: easy I am in need of a simple cake recipe for mother in laws bday ?
Why don't you just buy the cake mix? She won't be able to taste the difference and it is way easier than making it from scratch
Chocolate cake recipe?
i have my simple and delicious chocolate cake receipe which i always make...
2 cup self rising flour
1 cup sugar
1 cup cocoa powder (or a little more if u like it more chocolatly)
1/2 teaspoon vanilla
3 eggs
1 cup milk (or a tiny bit more if u like the mix thinner)
1/2 stick melted butter
preheat oven 400 degress and mix all ingredianets in a mixing bowl and grease a baking pan and pour the mix in and leave until cake is well done. Good LuckChocolate cake recipe?
http://www.yahoo.com/r/73 all the chocolate cake recipe.Chocolate cake recipe?
Chocolate Cake
1 cup water
1 1/2 cups Castor sugar
125g butter, chopped
2 tablespoons cocoa
1/2 teaspoon bicarb soda
1 1/2 cups self raising flour
2 eggs, lightly beaten
Grease a deep 19cm square cake pan and cover base with baking paper. Combine water, sugar, butter, sifted cocoa and soda in a medium pan. Si tr over heat, without boiling, until sugar is dissolved. Bring to the boil, simmer uncovered for 5 minutes. Transfer mixture to a large bowl and cook for 10 minutes. Add flour and eggs, beat with an electric mixer until smooth. Pour into prepared pan and bake in a moderate oven for 40 minutes.
Frosting
50g butter
2 tablespoons water
1/4 cup Castor sugar
3/4 cup icing sugar
2 tablespoons cocoa
Combine water, butter and caster sugar in a pan, stir over heat, without boiling until sugar has dissolved. Sift icing sugar and cocoa into a bowl, gradually stir in hot butter mixture; cover, refrigerate until thick. Beat with a wooden spoon until spreadable.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
i made a chocolate cake last week and do you know where i found the answer?
just type the words chocolate cake recipe in the above space, push the search button and you will get nice recipes. pick your favourite! i chose the one that had a link to a picture of the cake! search for that it was really REally good!
2 cup self rising flour
1 cup sugar
1 cup cocoa powder (or a little more if u like it more chocolatly)
1/2 teaspoon vanilla
3 eggs
1 cup milk (or a tiny bit more if u like the mix thinner)
1/2 stick melted butter
preheat oven 400 degress and mix all ingredianets in a mixing bowl and grease a baking pan and pour the mix in and leave until cake is well done. Good LuckChocolate cake recipe?
http://www.yahoo.com/r/73 all the chocolate cake recipe.Chocolate cake recipe?
Chocolate Cake
1 cup water
1 1/2 cups Castor sugar
125g butter, chopped
2 tablespoons cocoa
1/2 teaspoon bicarb soda
1 1/2 cups self raising flour
2 eggs, lightly beaten
Grease a deep 19cm square cake pan and cover base with baking paper. Combine water, sugar, butter, sifted cocoa and soda in a medium pan. Si tr over heat, without boiling, until sugar is dissolved. Bring to the boil, simmer uncovered for 5 minutes. Transfer mixture to a large bowl and cook for 10 minutes. Add flour and eggs, beat with an electric mixer until smooth. Pour into prepared pan and bake in a moderate oven for 40 minutes.
Frosting
50g butter
2 tablespoons water
1/4 cup Castor sugar
3/4 cup icing sugar
2 tablespoons cocoa
Combine water, butter and caster sugar in a pan, stir over heat, without boiling until sugar has dissolved. Sift icing sugar and cocoa into a bowl, gradually stir in hot butter mixture; cover, refrigerate until thick. Beat with a wooden spoon until spreadable.
You can go visit http://recipe-collections.info
That site lists almost all Recipes.
Not only the recipe you are looking for but also other popular recipes.
i made a chocolate cake last week and do you know where i found the answer?
just type the words chocolate cake recipe in the above space, push the search button and you will get nice recipes. pick your favourite! i chose the one that had a link to a picture of the cake! search for that it was really REally good!
Guinness Cake Recipe?
I am making a cake for a coworkers b-day and he LOVES Guinness. I have found a lot of recipes on-line but would like to hear from someone who has successfully made one and any tips you may have (%26amp; the recipe of course).
Thanks in advance!!!Guinness Cake Recipe?
This recipe is called Guinness Cake Parfait
Cake:
1 cup butter
1 1/2 cup brown sugar
4 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
2 teaspoons baking soda
14 ounces Guinness stout
Cherry Compote:
2 pounds fresh cherries
1/2 cup water
3/4 cup cherry brandy (recommended: Kirschwasser)
1 tablespoon lime juice
1/8 teaspoon black pepper
2 teaspoons cornstarch
3/4 cup sugar
Simple Syrup:
1 cup sugar
1 cup water
1 cup Guinness stout
1/3 cup Irish whiskey
Zabaglione:
12 egg yolks
2 cups sugar, plus 1 tablespoon sugar
2 cups Irish whiskey
2 cups heavy cream
Preheat the oven to 350 degrees F.
To make the cake, begin by greasing a 15 by 10-inch cake pan.
Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.
To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.
To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Another one is called Gingerbread with Spiced Creme Anglaise Guinness Cake
1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.
Spiced Creme Anglaise:
2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar
Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours
For more recipes vist
http://web.foodnetwork.com/food/web/sear鈥?/a>
Enjoy!!!
Thanks in advance!!!Guinness Cake Recipe?
This recipe is called Guinness Cake Parfait
Cake:
1 cup butter
1 1/2 cup brown sugar
4 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
2 teaspoons baking soda
14 ounces Guinness stout
Cherry Compote:
2 pounds fresh cherries
1/2 cup water
3/4 cup cherry brandy (recommended: Kirschwasser)
1 tablespoon lime juice
1/8 teaspoon black pepper
2 teaspoons cornstarch
3/4 cup sugar
Simple Syrup:
1 cup sugar
1 cup water
1 cup Guinness stout
1/3 cup Irish whiskey
Zabaglione:
12 egg yolks
2 cups sugar, plus 1 tablespoon sugar
2 cups Irish whiskey
2 cups heavy cream
Preheat the oven to 350 degrees F.
To make the cake, begin by greasing a 15 by 10-inch cake pan.
Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.
To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.
To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Another one is called Gingerbread with Spiced Creme Anglaise Guinness Cake
1 stick unsalted butter
1 cup turbinado sugar (recommended: Sugar in the Raw)
3 large eggs
2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup molasses
1 cup Guinness, or other dark beer
Spiced Creme Anglaise, recipe follows
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.
Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Spoon the Creme Anglaise onto the middle of 12 dessert plates. Cut the gingerbread into 12 equal portions and place on plates. Sprinkle with confectioners' sugar and serve.
Spiced Creme Anglaise:
2 cups heavy cream
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 large egg yolks
1/4 cup sugar
Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.
In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)
Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours
For more recipes vist
http://web.foodnetwork.com/food/web/sear鈥?/a>
Enjoy!!!
What is an uncommon cake recipe?
I am going to a potluck this year for a halloween party and I want a recipe for cake that isn't commonly used. Your help is greatly appreciated =DWhat is an uncommon cake recipe?
Texas Watermelon Cake
Cake:
1 box white cake mix
1 (3 oz) package mixed-fruit gelatin
1 1/3 cups seedless watermelon, chopped small
3 egg white
1 tablespoon vegetable oil
Icing:
3 oz. cream cheese
1/4 cup butter
2 cups confectioners' sugar
2 Tbsp. (or less) watermelon juice
1. For cake: In a large bowl, mix all ingredients.
2. Pour into a greased and floured Bundt pan and bake for 30-35 minutes or until wooden pick inserted in cake comes out clean. Remove from pan and let cool.
3. For icing: In a bowl, beat cream cheese and butter until fluffy.
5 Add confectioner’s sugar, and watermelon juice a bit at a time; mix until smooth and a spreadable (but not runny).
--------------------------------------…
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar, if desired for garnish
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cook in pan for 10 minutes. Remove and cool completely. Dust with confectioners sugar.
------------------------
HUMMINGBIRD CAKE
TIME: Prep: 40 min. Bake: 25 min. + cooling
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 cups mashed ripe bananas
• 1-1/2 cups vegetable oil
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1-1/2 teaspoons vanilla extract
• 1 cup chopped walnuts
•
• PINEAPPLE FROSTING:
• 1/4 cup shortening
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 6 cups confectioners' sugar
• 1/2 cup unsweetened pineapple juice
• 2 teaspoons half-and-half cream
• Chopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
--Taste of Home
----------------------------
Earthquake Cake
1 C. rough chopped pecans (says to toast but I don't)
1 C. coconut
1 box German or Regular Chocolate cake mix
1 8 oz. cream cheese softened
1 box powdered sugar
1 stick softened butter
At the bottom of a greased 9X13 pan, spread pecans, then coconut. Mix the cake mix per package instructions and pour over the nuts and coconut. Blend softened cream cheese, powdered sugar and butter and dab onto top of batter.
Bake 50-55 Minutes. Cake cracks down the middle like an earthquake.
Top with ice cream or whipped cream...it is delicious just plain too.
-----------------------------
Fruit Cocktail Cake
1 (15 oz) can of fruit cocktail and juice
1 egg
1 cup granulated sugar
1/4 tsp salt
1 tsp. baking soda
2 cups all purpose flour
Topping
1/2 cup light brown sugar
1/2 cup chopped nuts of your choice
Mix ingredients in order given. Spread in greased 9”×13” pan. Put topping on top of batter. Bake at 350ºF for 30 min.
--Hillbilly Housewife .com
----------------------------
PUMPKIN GOOEY BUTTER CAKE
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350ºF. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cWhat is an uncommon cake recipe?
Here's one I made recently for my fiancee's birthday. Yes, it will sound odd if you aren't used to the combination, but it tastes wonderful, and its not spicy at all, just chop the peppers really fine. If you don't tell them it has pepper sin it, they won't know.
Chipotle Chocolate Cake
Ingredients:
3 large dried ancho chilies
3 chipotle peppers
1/2 cup water
1/2 pound (2 sticks) unsalted butter
4 ounces unsweetened chocolate
1/2 cup Dutch process cocoa
2 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup buttermilk
1 tablespoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon salt
Mocha Frosting: 8 ounces bittersweet chocolate
2 tablespoons water
1/2 pound (2 sticks) unsalted butter, softened
1 tablespoon very finely ground dark roast coffee
3 cups confectioner's sugar
1 1/2 cups coarsely chopped toasted almonds, for garnish
Directions:
Preheat oven to 350° F.
Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, purée the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth.
Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well.
Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.
To make the Mocha Frosting: Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy.
Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds.
Need: Yellow Cake Batter
Can of crushed pineapple
Can on manderine oranges (drained)
Container of Cool Whip
Get Yellow Cake batter and substitute the water with pineapple juice.
Add in a can of drained manderine oranges, mix all the ingredients with a mixer. Put in a greased cake pan and bake according to the box.
When it is completely cooled spread the whip cream on like icing and put the crushed pineapple on top. (you can also put some maraschino cherries on too)
PEACH UPSIDE DOWN CAKE
Ingredients:
1/2 cup vegetable oil
1 cup brown sugar, packed
1 can peach slices, (28 ounces)
maraschino cherries, halved
2 eggs
1 box white cake mix
whipped cream
Preparation:
Pour oil in 13x9x2-inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches and cherry halves in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups of liquid; add liquid and 2 eggs to cake mix. Mix as directed on the package. Pour batter over the fruit. Bake in a preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes then turn upside down onto a cake dish or large platter. Serve warm with whipped cream.
Banana Chocolate Chip Cake
1 1/2 cups all-purpose flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas
1 egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix flour, sugar, baking powder and salt.
In a separate bowl, combine bananas, egg, melted butter and milk.
Stir banana mixture into flour mixture until blended. Be careful not to over mix.
Stir in chocolate chips.
Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
---------------------------------
Banana Butter Icing
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
-----------------------
DECORATION TIP: Drizzle the top of the cake with melted chocolate and sprinkle with chocolate chips.
Drizzle cake
Make a cheap chocolate cake according to recipe on box
Take a wooden spoon and made holes in the cake when cooled
Pour in a can of Eagle Brand Condensed Milk and 1 jar of caramel ice cream topping so they drizzle into the holes
Cover and set in the fridge over night
Frost with whipped cream (Cool Whip) before serving.
YUM!!!
Chocolate Sauerkraut Cake
Drain a small can of sauerkraut and rinse well. Mix a chocolate cake mix as directed. Chop the sauerkraut up and add to the mix. Bake as directed. Cool and frost with your favorite chocolate frosting.
Most people think the sauerkraut is coconut and if you rinse it well the flavor is great and you have a super moist cake.
Guinness Stout Gingerbread Cake ?
Roasted Sweet Potato Cheesecake ?
Applesauce - Raisin Cake w/ Caramel Icing ?
This is the site that contains all the dessert cakes, where I found these. I hope this helps! Happy Halloween!
http://find.myrecipes.com/recipes/recipe…
Three easy ones that I love are angel food cake mix with added ingredients. Such as: a can of crushed pineapple, or a can of cherries or a tablespoon of instant coffee for a mocha cake. So very simple and all of them are just delicious.
Kitty Litter Cake is GREAT for Halloween. The following link is the recipe:
http://www.fabulousfoods.com/index.php?o…
I don't know the recipe but Jamaican Rum Cake is the best cake I've ever tasted and I'm not even Jamaican. I would recommend it definately. Sorry I don't have the recipe on hand.
Tomato soup cake.
http://www.bbc.co.uk/norfolk/content/art…
A cake made with Coke, called Cocola Cake:
http://www.farmersalmanac.com/recipes/r/…
chocolate zuccini cake!!!
YUMMO!!!
Pineapple upside down cake, look for a recipe that calls for sour cream and chopped walnuts, its DELICIOUS.
How about yummy yummy Hummingbird Cake?!
Texas Watermelon Cake
Cake:
1 box white cake mix
1 (3 oz) package mixed-fruit gelatin
1 1/3 cups seedless watermelon, chopped small
3 egg white
1 tablespoon vegetable oil
Icing:
3 oz. cream cheese
1/4 cup butter
2 cups confectioners' sugar
2 Tbsp. (or less) watermelon juice
1. For cake: In a large bowl, mix all ingredients.
2. Pour into a greased and floured Bundt pan and bake for 30-35 minutes or until wooden pick inserted in cake comes out clean. Remove from pan and let cool.
3. For icing: In a bowl, beat cream cheese and butter until fluffy.
5 Add confectioner’s sugar, and watermelon juice a bit at a time; mix until smooth and a spreadable (but not runny).
--------------------------------------…
CHOCOLATE MAYONNAISE CAKE
1 pkg. chocolate cake mix (with pudding)
1 c. of mayonnaise
1 c. water
3 eggs
Confectioners sugar, if desired for garnish
In large mixing bowl, blend all ingredients at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 50 to 60 minutes or until cake pulls away from sides of pan. Cook in pan for 10 minutes. Remove and cool completely. Dust with confectioners sugar.
------------------------
HUMMINGBIRD CAKE
TIME: Prep: 40 min. Bake: 25 min. + cooling
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 cups mashed ripe bananas
• 1-1/2 cups vegetable oil
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1-1/2 teaspoons vanilla extract
• 1 cup chopped walnuts
•
• PINEAPPLE FROSTING:
• 1/4 cup shortening
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 6 cups confectioners' sugar
• 1/2 cup unsweetened pineapple juice
• 2 teaspoons half-and-half cream
• Chopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.
--Taste of Home
----------------------------
Earthquake Cake
1 C. rough chopped pecans (says to toast but I don't)
1 C. coconut
1 box German or Regular Chocolate cake mix
1 8 oz. cream cheese softened
1 box powdered sugar
1 stick softened butter
At the bottom of a greased 9X13 pan, spread pecans, then coconut. Mix the cake mix per package instructions and pour over the nuts and coconut. Blend softened cream cheese, powdered sugar and butter and dab onto top of batter.
Bake 50-55 Minutes. Cake cracks down the middle like an earthquake.
Top with ice cream or whipped cream...it is delicious just plain too.
-----------------------------
Fruit Cocktail Cake
1 (15 oz) can of fruit cocktail and juice
1 egg
1 cup granulated sugar
1/4 tsp salt
1 tsp. baking soda
2 cups all purpose flour
Topping
1/2 cup light brown sugar
1/2 cup chopped nuts of your choice
Mix ingredients in order given. Spread in greased 9”×13” pan. Put topping on top of batter. Bake at 350ºF for 30 min.
--Hillbilly Housewife .com
----------------------------
PUMPKIN GOOEY BUTTER CAKE
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350ºF. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cWhat is an uncommon cake recipe?
Here's one I made recently for my fiancee's birthday. Yes, it will sound odd if you aren't used to the combination, but it tastes wonderful, and its not spicy at all, just chop the peppers really fine. If you don't tell them it has pepper sin it, they won't know.
Chipotle Chocolate Cake
Ingredients:
3 large dried ancho chilies
3 chipotle peppers
1/2 cup water
1/2 pound (2 sticks) unsalted butter
4 ounces unsweetened chocolate
1/2 cup Dutch process cocoa
2 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup buttermilk
1 tablespoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon salt
Mocha Frosting: 8 ounces bittersweet chocolate
2 tablespoons water
1/2 pound (2 sticks) unsalted butter, softened
1 tablespoon very finely ground dark roast coffee
3 cups confectioner's sugar
1 1/2 cups coarsely chopped toasted almonds, for garnish
Directions:
Preheat oven to 350° F.
Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, purée the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth.
Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well.
Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.
To make the Mocha Frosting: Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy.
Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds.
Need: Yellow Cake Batter
Can of crushed pineapple
Can on manderine oranges (drained)
Container of Cool Whip
Get Yellow Cake batter and substitute the water with pineapple juice.
Add in a can of drained manderine oranges, mix all the ingredients with a mixer. Put in a greased cake pan and bake according to the box.
When it is completely cooled spread the whip cream on like icing and put the crushed pineapple on top. (you can also put some maraschino cherries on too)
PEACH UPSIDE DOWN CAKE
Ingredients:
1/2 cup vegetable oil
1 cup brown sugar, packed
1 can peach slices, (28 ounces)
maraschino cherries, halved
2 eggs
1 box white cake mix
whipped cream
Preparation:
Pour oil in 13x9x2-inch pan; sprinkle brown sugar evenly in pan. Drain peaches, reserving syrup. Arrange peaches and cherry halves in the sugar mixture. Add enough water to peach juice to make 1 1/3 cups of liquid; add liquid and 2 eggs to cake mix. Mix as directed on the package. Pour batter over the fruit. Bake in a preheated 350 degree oven for 50 minutes or until cake pulls away from sides of pan. Let stand 5 minutes then turn upside down onto a cake dish or large platter. Serve warm with whipped cream.
Banana Chocolate Chip Cake
1 1/2 cups all-purpose flour
2/3 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed bananas
1 egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix flour, sugar, baking powder and salt.
In a separate bowl, combine bananas, egg, melted butter and milk.
Stir banana mixture into flour mixture until blended. Be careful not to over mix.
Stir in chocolate chips.
Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
---------------------------------
Banana Butter Icing
1/4 cup butter, softened
1/2 cup mashed bananas
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
3 1/4 cups confectioners' sugar
Cream together butter, banana, lemon juice and vanilla. Slowly beat in confectioners' sugar, adding more if needed to make a nice fluffy, spreadable icing. Makes about 2 1/3 cups.
-----------------------
DECORATION TIP: Drizzle the top of the cake with melted chocolate and sprinkle with chocolate chips.
Drizzle cake
Make a cheap chocolate cake according to recipe on box
Take a wooden spoon and made holes in the cake when cooled
Pour in a can of Eagle Brand Condensed Milk and 1 jar of caramel ice cream topping so they drizzle into the holes
Cover and set in the fridge over night
Frost with whipped cream (Cool Whip) before serving.
YUM!!!
Chocolate Sauerkraut Cake
Drain a small can of sauerkraut and rinse well. Mix a chocolate cake mix as directed. Chop the sauerkraut up and add to the mix. Bake as directed. Cool and frost with your favorite chocolate frosting.
Most people think the sauerkraut is coconut and if you rinse it well the flavor is great and you have a super moist cake.
Guinness Stout Gingerbread Cake ?
Roasted Sweet Potato Cheesecake ?
Applesauce - Raisin Cake w/ Caramel Icing ?
This is the site that contains all the dessert cakes, where I found these. I hope this helps! Happy Halloween!
http://find.myrecipes.com/recipes/recipe…
Three easy ones that I love are angel food cake mix with added ingredients. Such as: a can of crushed pineapple, or a can of cherries or a tablespoon of instant coffee for a mocha cake. So very simple and all of them are just delicious.
Kitty Litter Cake is GREAT for Halloween. The following link is the recipe:
http://www.fabulousfoods.com/index.php?o…
I don't know the recipe but Jamaican Rum Cake is the best cake I've ever tasted and I'm not even Jamaican. I would recommend it definately. Sorry I don't have the recipe on hand.
Tomato soup cake.
http://www.bbc.co.uk/norfolk/content/art…
A cake made with Coke, called Cocola Cake:
http://www.farmersalmanac.com/recipes/r/…
chocolate zuccini cake!!!
YUMMO!!!
Pineapple upside down cake, look for a recipe that calls for sour cream and chopped walnuts, its DELICIOUS.
How about yummy yummy Hummingbird Cake?!
Easy Cake recipes!?!?
Im going to make my mom a cake for mothers day and i need an easy recipe of just a plain vanilla cake nothing fancy or too hard i would make her a cake mix box but we don't have any im the only one in the house so no one can help me i really need an easy recipe. thank-you!(im only 13 so no difficult recipes)Easy Cake recipes!?!?
INGREDIENTS (Nutrition)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
OR
* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done.Easy Cake recipes!?!?
2/3 cup butter, softened
1-3/4 cups Domino庐 or C%26amp;H庐 Granulated Pure Cane Sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups milk
2-1/2 cups frosting of your choice
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.lipstick kiss
INGREDIENTS (Nutrition)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
OR
* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done.Easy Cake recipes!?!?
2/3 cup butter, softened
1-3/4 cups Domino庐 or C%26amp;H庐 Granulated Pure Cane Sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups milk
2-1/2 cups frosting of your choice
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake. Yield: 12 servings.
Any good cake recipes?
My cousin's birthday party is Monday, and I am in charge of making the cake because I'm the one in the family who loves baking. I texted her and asked her what kind she wanted, but she never replied. I have no idea what kind to make her, and I don't really want to use a mix from a box. Does anyone know of a cake recipe that everyone would like that isn't too complicated? It can be any flavor.Any good cake recipes?
Velvet Crumb Cake
1 陆 cup biscuit mix
陆 cup sugar
1 egg
陆 cup cold water or milk
2 Tbls shortening
1 tsp vanilla
Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed 陆 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.
2 Tbls butter
录 cup brown sugar
And canned , or fresh pineapple
Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto plate so that brown sugar mixture will run down sides of cake.
Velvet Crumb Cake
1 陆 cup biscuit mix
陆 cup sugar
1 egg
陆 cup cold water or milk
2 Tbls shortening
1 tsp vanilla
Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed 陆 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.
2 Tbls butter
录 cup brown sugar
And canned , or fresh pineapple
Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto plate so that brown sugar mixture will run down sides of cake.
I am looking for the chocolate mousse cake recipe from sunshine seasons in epcot. Can anyone help?
Their recipes are listed here:
http://www.intercot.com/infocentral/dini鈥?/a>
And here:
http://www.wdisneyw.co.uk/recipes.html
http://www.intercot.com/infocentral/dini鈥?/a>
And here:
http://www.wdisneyw.co.uk/recipes.html
Amazing cake recipe for a classy lady...?
My supervisor makes truly fabulous cakes for everyone's birthdays, but now it's her birthday in 2 days and I've been voted in as interim dessert chef - Eep! She always makes a special effort for us (eg she made me orange cake with mascarpone) and I just want to return the thoughtfulness. Something along the lines of the orange cake would be great, though obviously not the same. Any suggestions?
For a little more info she HATES bananas and lives for baking, coffee and shoes. Hope that helps you... help me ;)Amazing cake recipe for a classy lady...?
How about a coffee and chocolate cake? Delicious and not terribly complicated.
It's up to you whether you use a white or chocolate cake. Whatever you choose, pour it into three thin 8'; or 9'; layers. Don't overbake them, so they won't be dry. Mix 3 tbsp water with three tbsp sugar; boil until sugar's dissolved. Add 1 tbsp instant coffee granules and 1 tbsp vodka, rum or kahlua. Sprinkle this syrup evenly over all three cooled cake layers.
Make a filling of 1 1/2 cups heavy whipping cream, 2 tsp vanilla, 1/3 cup sugar, and 1 tbsp instant coffee dissolved in the vanilla or in 2 tsp of additional booze. Whip this together until stiff peaks, but not grainy. Chill bowl, beaters, sugar and cream first for best results.
Stablize this cream by beating in a package of Oetker Whip It (if you can find it) or by softening 2 tsp gelatin in 2 tbsp water for 5 mins, then microwaving for 20 secs until the gelatin is melted. Let it cool for 3 mins before whisking it into your whipped cream by hand. (If the gelatin gets hard before you whisk it in, re-microwave it).
Put about 40% of the filling between each of the layers, reserving the last 20% for decorating.
Make a glaze of 2/3 c chocolate chips, 1 tbsp butter, 1 tsp vanilla, 1 tbsp light corn syrup (if you have it--optional), and 1/3 cup cream. Microwave cream in 2-cup glass measuring cup until hot; add all other ingredients and stir until smooth. If lumps remain, microwave 10 secs at a time and stir until smooth. Pour this evenly over cake. Chill to set glaze.
Decorate with the remaining 20% cream by making rosettes on top of the cake, typically 1 per slice. You should be able to get 12 to 16 slices from the cake.
Still want to go orange? Make a yellow cake, 3 layers. Fill between layers with pastry cream flavored with orange peel and vanilla (make 3 cups pastry cream). Use an orange-flavored syrup to moisten the layers (use simple syrup + grand marnier or triple sec). Ice this cake with 7-minute frosting flavored with orange, or with white chocolate ganache (1 cup good quality white chocolate chips--6 oz), 1/2 cup cream, 1 tbsp orange liqueur or 1/2 tsp grated orange peel. It is optional to flavor the ganache. Let the ganache cool until somewhat thick before drizzling evenly over cake.Amazing cake recipe for a classy lady...?
This recipe should indulge her love of chocolate and looks very classy when made. It is also simple enough for anyone to make, it just looks complicated.
Mocha Rum Torte
4 eggs
4 oz Dark Chocolate, roughly chopped
1/3 cup (2 3/4 fl oz) Strong Black Coffee
3/4 cup (3 oz) Self Raising Flour, sifted
2 tbls Dark Rum
1 tbls Hot Water
1 tsp Sugar
1 1/2 cup (12 fl oz) Cream, Whipped
Dark Chocolate for shaving
1/2 cup (1 2/3 oz) walnuts, chopped
Icing sugar, for dusting
Preheat oven to moderate 180oC/350oF/Gas 4.
Brush 2 8 inch shallow round tins with melted butter. Line base and sides with baking paper.
Warm a large bowl by filling with very hot water and standing for 1 minute. Dry bowl thoroughly. Add eggs and suger and beat for 5 minutes, or until thick and pail colour.
Melt chocolate, stir in coffee.
Using metal spoon fold half the flour into egg mix with half the chocolate. Fold in the remaining flour and chocolate. Stir until smooth.
Spoon mixture evenly between the 2 tins. Bake for 30 minutes, or until a skewer inserted comes out clean.
Leave cake in tin for 10 minutes before turning onto wire racks to cool.
Combine rum with hot water and sugar. Brush over warm cakes. Cool completly.
TOO ASSEMBLE
Place 1 cake on serving platter. spread cake with 1/3 whipped cream. Place other cake on top. Spread remaing cream over top and sides of cake. Decorate with shaved chocolate and walnuts. Dust with icing sugar.
This is an Australian recipe so I have converted the grams to ounces, but our tsp and tbls measures are different. our tsp is 5mls and our tbls are 20-25 mls so you might need to adjust for that. Also you could use something different besides the walnuts if you prefer. I am sure the rum could also be replaced with a juice if you didnt want to use alcohol.
Waldorf Red cakes are the really good!!! Here is a recipe along with the frosting that should go with it...unbelieveable frosting too!!!: http://www.recipezaar.com/8972
Orange-Date Cake Recipe
Ingredients:
1/2 cup orange juice
2 teaspoons shredded orange peel
1/2 cup pitted dates, chopped (can substitute raisins)
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup oil
1 beaten egg
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Directions:
Combine orange juice, orange peel, and dates or raisins. Let this soak while preparing the rest of the cake batter.
Stir together flour, sugar, baking powder, and salt. Make a well in the center. Combine milk, oil, and egg; add all at once to the dry ingredients. Stir just until mixed. Add orange juice mixture. Stir just until blended.
Spread evenly in a greased 11x7x1 1/2 inch baking pan. Combine walnuts, brown sugar, butter and cinnamon. Sprinkle over batter. Bake at 375 for about 30 minutes.
http://www.cdkitchen.com/recipes/recs/29鈥?/a>
(*-*)
Mail Order A cake from the ACE OF CAKES team!!
You forgot to mention what you work in, but Im sure there's a cake that can be creatively done to represent what your boss does; or the 3 things she loves to do the most.
What about a German Chocolate Cake with the coconut pecan frosting or a Red Devils Food cake with cream cheese frosting?
I won't type in my recipes because that takes too long if you're not going to use one of them. If they appeal to you, you can email me and I'll type them in a response email.
Why don't you do a lemon sponge cake with fresh strawberries and whipped cream frosting.
This will be really beautiful and taste wonderful If you know how to make pastry cream, you could use it for the filling and just have the whipped cream on the outside.
If you need recipes, just e-mail me.
For a little more info she HATES bananas and lives for baking, coffee and shoes. Hope that helps you... help me ;)Amazing cake recipe for a classy lady...?
How about a coffee and chocolate cake? Delicious and not terribly complicated.
It's up to you whether you use a white or chocolate cake. Whatever you choose, pour it into three thin 8'; or 9'; layers. Don't overbake them, so they won't be dry. Mix 3 tbsp water with three tbsp sugar; boil until sugar's dissolved. Add 1 tbsp instant coffee granules and 1 tbsp vodka, rum or kahlua. Sprinkle this syrup evenly over all three cooled cake layers.
Make a filling of 1 1/2 cups heavy whipping cream, 2 tsp vanilla, 1/3 cup sugar, and 1 tbsp instant coffee dissolved in the vanilla or in 2 tsp of additional booze. Whip this together until stiff peaks, but not grainy. Chill bowl, beaters, sugar and cream first for best results.
Stablize this cream by beating in a package of Oetker Whip It (if you can find it) or by softening 2 tsp gelatin in 2 tbsp water for 5 mins, then microwaving for 20 secs until the gelatin is melted. Let it cool for 3 mins before whisking it into your whipped cream by hand. (If the gelatin gets hard before you whisk it in, re-microwave it).
Put about 40% of the filling between each of the layers, reserving the last 20% for decorating.
Make a glaze of 2/3 c chocolate chips, 1 tbsp butter, 1 tsp vanilla, 1 tbsp light corn syrup (if you have it--optional), and 1/3 cup cream. Microwave cream in 2-cup glass measuring cup until hot; add all other ingredients and stir until smooth. If lumps remain, microwave 10 secs at a time and stir until smooth. Pour this evenly over cake. Chill to set glaze.
Decorate with the remaining 20% cream by making rosettes on top of the cake, typically 1 per slice. You should be able to get 12 to 16 slices from the cake.
Still want to go orange? Make a yellow cake, 3 layers. Fill between layers with pastry cream flavored with orange peel and vanilla (make 3 cups pastry cream). Use an orange-flavored syrup to moisten the layers (use simple syrup + grand marnier or triple sec). Ice this cake with 7-minute frosting flavored with orange, or with white chocolate ganache (1 cup good quality white chocolate chips--6 oz), 1/2 cup cream, 1 tbsp orange liqueur or 1/2 tsp grated orange peel. It is optional to flavor the ganache. Let the ganache cool until somewhat thick before drizzling evenly over cake.Amazing cake recipe for a classy lady...?
This recipe should indulge her love of chocolate and looks very classy when made. It is also simple enough for anyone to make, it just looks complicated.
Mocha Rum Torte
4 eggs
4 oz Dark Chocolate, roughly chopped
1/3 cup (2 3/4 fl oz) Strong Black Coffee
3/4 cup (3 oz) Self Raising Flour, sifted
2 tbls Dark Rum
1 tbls Hot Water
1 tsp Sugar
1 1/2 cup (12 fl oz) Cream, Whipped
Dark Chocolate for shaving
1/2 cup (1 2/3 oz) walnuts, chopped
Icing sugar, for dusting
Preheat oven to moderate 180oC/350oF/Gas 4.
Brush 2 8 inch shallow round tins with melted butter. Line base and sides with baking paper.
Warm a large bowl by filling with very hot water and standing for 1 minute. Dry bowl thoroughly. Add eggs and suger and beat for 5 minutes, or until thick and pail colour.
Melt chocolate, stir in coffee.
Using metal spoon fold half the flour into egg mix with half the chocolate. Fold in the remaining flour and chocolate. Stir until smooth.
Spoon mixture evenly between the 2 tins. Bake for 30 minutes, or until a skewer inserted comes out clean.
Leave cake in tin for 10 minutes before turning onto wire racks to cool.
Combine rum with hot water and sugar. Brush over warm cakes. Cool completly.
TOO ASSEMBLE
Place 1 cake on serving platter. spread cake with 1/3 whipped cream. Place other cake on top. Spread remaing cream over top and sides of cake. Decorate with shaved chocolate and walnuts. Dust with icing sugar.
This is an Australian recipe so I have converted the grams to ounces, but our tsp and tbls measures are different. our tsp is 5mls and our tbls are 20-25 mls so you might need to adjust for that. Also you could use something different besides the walnuts if you prefer. I am sure the rum could also be replaced with a juice if you didnt want to use alcohol.
Waldorf Red cakes are the really good!!! Here is a recipe along with the frosting that should go with it...unbelieveable frosting too!!!: http://www.recipezaar.com/8972
Orange-Date Cake Recipe
Ingredients:
1/2 cup orange juice
2 teaspoons shredded orange peel
1/2 cup pitted dates, chopped (can substitute raisins)
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup oil
1 beaten egg
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon cinnamon
Directions:
Combine orange juice, orange peel, and dates or raisins. Let this soak while preparing the rest of the cake batter.
Stir together flour, sugar, baking powder, and salt. Make a well in the center. Combine milk, oil, and egg; add all at once to the dry ingredients. Stir just until mixed. Add orange juice mixture. Stir just until blended.
Spread evenly in a greased 11x7x1 1/2 inch baking pan. Combine walnuts, brown sugar, butter and cinnamon. Sprinkle over batter. Bake at 375 for about 30 minutes.
http://www.cdkitchen.com/recipes/recs/29鈥?/a>
(*-*)
Mail Order A cake from the ACE OF CAKES team!!
You forgot to mention what you work in, but Im sure there's a cake that can be creatively done to represent what your boss does; or the 3 things she loves to do the most.
What about a German Chocolate Cake with the coconut pecan frosting or a Red Devils Food cake with cream cheese frosting?
I won't type in my recipes because that takes too long if you're not going to use one of them. If they appeal to you, you can email me and I'll type them in a response email.
Why don't you do a lemon sponge cake with fresh strawberries and whipped cream frosting.
This will be really beautiful and taste wonderful If you know how to make pastry cream, you could use it for the filling and just have the whipped cream on the outside.
If you need recipes, just e-mail me.
Does anybody have a really good cake recipe?
im jewish and passover is coming soon and im having guests over at my place and my mom doesn't know what to make HELP PLEASE =) ..
%26gt;
oDoes anybody have a really good cake recipe?
I am Jewish too. I celebrate Passover and my mom has never baked a cake for Passover but maybe one the following links can help:
http://kosher4passover.com/recipes-cakes鈥?/a>
http://www.grouprecipes.com/s/passover-c鈥?/a>
http://www.koshercooking.com/Recipes/Pas鈥?/a>
http://www.happypassover.net/passover-re鈥?/a>
There are many links at this Google search link:
http://www.google.com/search?q=passover+鈥?/a>
To search yourself type ';passover cake recipes'; in Google, Yahoo, or other search engine.Does anybody have a really good cake recipe?
This is the only ';legacy'; recipe I have. It was my grandmother's recipe and it has never failed me yet. Good luck. NOTE: I do NOT know if this cake is kosher for passover, make sure to ask your guests.
No Fail Cocoa Cake
Juanita Glenn (Rest in peace grandma)
Ingredients
* 2 cups AP Flour
* 戮 cups cocoa powder
* 1 tsp baking soda, 陆 tsp salt
* 1陆 cups granulated sugar
* 陆 cup shortening
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup buttermilk (or one cup regular milk and 1 tbsp apple-cider vinegar)
* 1 cup boiling water.
Directions
Preheat oven to 350 F. Cream together the sugar and shortening. Add the eggs, vanilla, and buttermilk and beat until combined. Sift in the four, cocoa powder, soda and salt, working bit by bit and beating between each addition. When everything is together, add water and mix thoroughly. Pour into 8 X 13鈥欌€?baking pan and bake 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
First off, buttercream icing:
1.5 lb confectioner's sugar
12 oz butter
6 oz shortening
Cream butter and shortening together. Gradually add confectioner's sugar. Beat until it tastes like, well, frosting. To make it fluffier and lighter add a little hot water to it while mixing.
This is my favorite white cake recipe:
12 oz cake flour
3/4 oz baking powder
1/4 oz salt
6 shortening
15 oz sugar
6 oz skim milk
1 1/8 tsp vanilla extract
6 oz skim milk
8 oz egg whites
First of all, HAVE ALL INGREDIENTS AT ROOM TEMPERATURE. This means 70 degrees Fahrenheit. Use a thermometer to check the temperature. Best way to warm them is just to leave them sitting of course. However, when I'm in a hurry I sometimes cheat by using the microwave. Warm them a few seconds at a time, checking with a thermometer each time.
Sift first 4 ingredients into a bowl of a standing mixer and add shortening. Mix on 1st speed it starts to come together, but not until it becomes a giant ball stuck to the paddle.
Mix sugar, vanilla, and skim milk. Blend for 5 minutes on low speed. Scrape down the bowl and paddle several times during the mixing process
Beat the egg whites and the skim milk together a little bit. Add 1/3 of this mixture to bowl with the mixer on first speed, wait until it's thoroughly combined. Scrape down the bowl. Add another 3rd, thoroughly combine it, scrape down again. Do the same with the last third, scrape down the bowl, and continue mixing for 5 minutes. There should be zero lumps in your batter. If there are lumps then you messed up, but the cake should turn out good enough.
Line the bottom of two nine inch cake panes with parchment paper. Spray with Baker's Joy, which is oil spray with some flour in it. If you can't find this, just use regular spray. Add the batter to both pans and bake at 365 degrees. Check it at 25 minutes. The cake is done if it springs back lightly when touched in the middle or a toothpick comes out clean. If it's not done, bake it for 5 more minutes, if it's still not done, continue baking, testing it every once in a while until it's done.
Wait until you can pick up the cake pans, and then dump them onto a wire rack. Wait until they're cool. If you're cake domed in the center, then cut off the dome with a bread knife. As long as you did this recipe correctly the cake should be firm enough to handle pretty easily. Ice it now.
Here's some simple variations.
Add 1 oz of raspberry extract and some red food coloring to the finished batter. Find a white chocolate icing recipe and use that for a white chocolate raspberry cake. Find one without milk, otherwise it will go sour at room temperature. Garnish with white chocolate shavings if desired.
This one sounds bizarre but it's really good. Add some peppermint extract to the finished batter. I believe half an oz will do, taste it to be sure. Grind up some peppermint candies to dust in a food processor and mix with the buttercream recipe until it tastes like you want it to. Ice the cake and garnish with more of the ground peppermint candy or crushed peppermint if you want.
You can always do the classic strawberry cake. Add strawberry extract to the buttercream icing. If desired, add it to the cake as well. I don't recommend adding pureed strawberries to this recipe.
I've done a lot of other variations with this recipe. Blueberry(requires special extract), peach(requires special extract), peanut butter banana marshmallow(some will love it, some will hate it), mint chocolate(I prefer chocolate cake with mint icing), and cherry(some people don't really like cherry and it's hard to find natural cherry extract).
Here's my favorite chocolate cake recipe: http://www.foodnetwork.com/recipes/ina-g鈥?/a> Don't use butter for the pans though, do the same thing I did with the white cake.
There are a million variations you can do with this. Add mint extract to the buttercream and the cake and put some crushed mint chocolate candies on top and in the middle with the buttercream for mint chocolate cake. Do about the same thing with cherry extract and Marciano cherries for cherry chocolate cake. Grind some Oreos to a powder and mix with the buttercream and cover the whole cake with crushed Oreos for an Oreo cake. Mix a ton of instant coffee with a small amount of water and add to buttercream for a mocha cake. Add some banana extract to buttercream and put some dark chocolate ganache dipped bananas in the center along with the buttercream for a banana chocolate cake.
Alright, hopefully I've given you enough ideas. I really hope after I typed this out you weren't looking for Jewish cakes or something.
These are both really delicious;
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.
Serves 12.
---
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Serves 12.
---
STARLIGHT CAKE WITH FAST FUDGE
FROSTING
CAKE:
2 c. flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
1 tsp. vanilla
3 eggs (1/2-2/3 c.)
FROSTING:
1 (1 lb.) pkg. confectioners' sugar
1/2 c. cocoa (regular type, dry)
1/4 tsp. salt
1/3 c. boiling water
1/3 c. butter, softened
1 tsp. vanilla
For Starlight Cake: Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake at 350 degrees 40 to 45 minutes for oblong and 30 to 35 minutes for layers.
For Fast Fudge Frosting: Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla. Frosts top and sides of 2 (8'; or 9';) layers.
%26gt;
oDoes anybody have a really good cake recipe?
I am Jewish too. I celebrate Passover and my mom has never baked a cake for Passover but maybe one the following links can help:
http://kosher4passover.com/recipes-cakes鈥?/a>
http://www.grouprecipes.com/s/passover-c鈥?/a>
http://www.koshercooking.com/Recipes/Pas鈥?/a>
http://www.happypassover.net/passover-re鈥?/a>
There are many links at this Google search link:
http://www.google.com/search?q=passover+鈥?/a>
To search yourself type ';passover cake recipes'; in Google, Yahoo, or other search engine.Does anybody have a really good cake recipe?
This is the only ';legacy'; recipe I have. It was my grandmother's recipe and it has never failed me yet. Good luck. NOTE: I do NOT know if this cake is kosher for passover, make sure to ask your guests.
No Fail Cocoa Cake
Juanita Glenn (Rest in peace grandma)
Ingredients
* 2 cups AP Flour
* 戮 cups cocoa powder
* 1 tsp baking soda, 陆 tsp salt
* 1陆 cups granulated sugar
* 陆 cup shortening
* 2 large eggs
* 1 tsp vanilla extract
* 1 cup buttermilk (or one cup regular milk and 1 tbsp apple-cider vinegar)
* 1 cup boiling water.
Directions
Preheat oven to 350 F. Cream together the sugar and shortening. Add the eggs, vanilla, and buttermilk and beat until combined. Sift in the four, cocoa powder, soda and salt, working bit by bit and beating between each addition. When everything is together, add water and mix thoroughly. Pour into 8 X 13鈥欌€?baking pan and bake 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
First off, buttercream icing:
1.5 lb confectioner's sugar
12 oz butter
6 oz shortening
Cream butter and shortening together. Gradually add confectioner's sugar. Beat until it tastes like, well, frosting. To make it fluffier and lighter add a little hot water to it while mixing.
This is my favorite white cake recipe:
12 oz cake flour
3/4 oz baking powder
1/4 oz salt
6 shortening
15 oz sugar
6 oz skim milk
1 1/8 tsp vanilla extract
6 oz skim milk
8 oz egg whites
First of all, HAVE ALL INGREDIENTS AT ROOM TEMPERATURE. This means 70 degrees Fahrenheit. Use a thermometer to check the temperature. Best way to warm them is just to leave them sitting of course. However, when I'm in a hurry I sometimes cheat by using the microwave. Warm them a few seconds at a time, checking with a thermometer each time.
Sift first 4 ingredients into a bowl of a standing mixer and add shortening. Mix on 1st speed it starts to come together, but not until it becomes a giant ball stuck to the paddle.
Mix sugar, vanilla, and skim milk. Blend for 5 minutes on low speed. Scrape down the bowl and paddle several times during the mixing process
Beat the egg whites and the skim milk together a little bit. Add 1/3 of this mixture to bowl with the mixer on first speed, wait until it's thoroughly combined. Scrape down the bowl. Add another 3rd, thoroughly combine it, scrape down again. Do the same with the last third, scrape down the bowl, and continue mixing for 5 minutes. There should be zero lumps in your batter. If there are lumps then you messed up, but the cake should turn out good enough.
Line the bottom of two nine inch cake panes with parchment paper. Spray with Baker's Joy, which is oil spray with some flour in it. If you can't find this, just use regular spray. Add the batter to both pans and bake at 365 degrees. Check it at 25 minutes. The cake is done if it springs back lightly when touched in the middle or a toothpick comes out clean. If it's not done, bake it for 5 more minutes, if it's still not done, continue baking, testing it every once in a while until it's done.
Wait until you can pick up the cake pans, and then dump them onto a wire rack. Wait until they're cool. If you're cake domed in the center, then cut off the dome with a bread knife. As long as you did this recipe correctly the cake should be firm enough to handle pretty easily. Ice it now.
Here's some simple variations.
Add 1 oz of raspberry extract and some red food coloring to the finished batter. Find a white chocolate icing recipe and use that for a white chocolate raspberry cake. Find one without milk, otherwise it will go sour at room temperature. Garnish with white chocolate shavings if desired.
This one sounds bizarre but it's really good. Add some peppermint extract to the finished batter. I believe half an oz will do, taste it to be sure. Grind up some peppermint candies to dust in a food processor and mix with the buttercream recipe until it tastes like you want it to. Ice the cake and garnish with more of the ground peppermint candy or crushed peppermint if you want.
You can always do the classic strawberry cake. Add strawberry extract to the buttercream icing. If desired, add it to the cake as well. I don't recommend adding pureed strawberries to this recipe.
I've done a lot of other variations with this recipe. Blueberry(requires special extract), peach(requires special extract), peanut butter banana marshmallow(some will love it, some will hate it), mint chocolate(I prefer chocolate cake with mint icing), and cherry(some people don't really like cherry and it's hard to find natural cherry extract).
Here's my favorite chocolate cake recipe: http://www.foodnetwork.com/recipes/ina-g鈥?/a> Don't use butter for the pans though, do the same thing I did with the white cake.
There are a million variations you can do with this. Add mint extract to the buttercream and the cake and put some crushed mint chocolate candies on top and in the middle with the buttercream for mint chocolate cake. Do about the same thing with cherry extract and Marciano cherries for cherry chocolate cake. Grind some Oreos to a powder and mix with the buttercream and cover the whole cake with crushed Oreos for an Oreo cake. Mix a ton of instant coffee with a small amount of water and add to buttercream for a mocha cake. Add some banana extract to buttercream and put some dark chocolate ganache dipped bananas in the center along with the buttercream for a banana chocolate cake.
Alright, hopefully I've given you enough ideas. I really hope after I typed this out you weren't looking for Jewish cakes or something.
These are both really delicious;
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.
Serves 12.
---
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Serves 12.
---
STARLIGHT CAKE WITH FAST FUDGE
FROSTING
CAKE:
2 c. flour
1 1/2 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
1 tsp. vanilla
3 eggs (1/2-2/3 c.)
FROSTING:
1 (1 lb.) pkg. confectioners' sugar
1/2 c. cocoa (regular type, dry)
1/4 tsp. salt
1/3 c. boiling water
1/3 c. butter, softened
1 tsp. vanilla
For Starlight Cake: Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan(s). Bake at 350 degrees 40 to 45 minutes for oblong and 30 to 35 minutes for layers.
For Fast Fudge Frosting: Combine sugar, cocoa and salt. Add water and butter; blend. Add vanilla. Frosts top and sides of 2 (8'; or 9';) layers.
Do you know any recipes for cakes made for dogs?
I am going to make a cake for my dog's Brithday. I have never made one before so I am totally clueless! So if you know any, that would help me SO much!
~ thanksDo you know any recipes for cakes made for dogs?
I always make apple pie for my dogs' birthdays - I even put a scooby-doo candle on it.
They love it and so do I!Do you know any recipes for cakes made for dogs?
Humans like cake, dogs, not as much. I'm sure he'll appreciate a raw meaty beef bone a heck of a lot more.
i've heard of stores that you can buy from!
~ thanksDo you know any recipes for cakes made for dogs?
I always make apple pie for my dogs' birthdays - I even put a scooby-doo candle on it.
They love it and so do I!Do you know any recipes for cakes made for dogs?
Humans like cake, dogs, not as much. I'm sure he'll appreciate a raw meaty beef bone a heck of a lot more.
i've heard of stores that you can buy from!
Does anyone know of a king cake recipe that uses everyday cooking items?
Okai I just googled king cake recipe and when I looked atthe ingredients, those ARE everyday items. The only thing I don;t usually keep around is the colored sugar, you can make your own though.Does anyone know of a king cake recipe that uses everyday cooking items?
You could Google';King Cake';, that should tell you of some, and you also can make a friendship cake, with ingredients you have already,in your kitchen!Happy Baking!!Does anyone know of a king cake recipe that uses everyday cooking items?
Betty crocker cake mix baby!
Quick %26amp; Easy!lipstick kiss
You could Google';King Cake';, that should tell you of some, and you also can make a friendship cake, with ingredients you have already,in your kitchen!Happy Baking!!Does anyone know of a king cake recipe that uses everyday cooking items?
Betty crocker cake mix baby!
Quick %26amp; Easy!
Does anybody know the recipe for cake mix cookies?
i need to know the ingredients needed to make cake mix cookies.Does anybody know the recipe for cake mix cookies?
Easy Cake Mix Cookie #1
1 pkg. any flavor Pillsbury Plus Cake Mix
1/2 c. margarine or butter, softened
1 egg
Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.
Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients
If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts.
If desired, frost cookies with your favorite flavor of frosting.
For sandwich cookies, spread frosting between 2 cookies.
Cake Mix Cookie #2
About five years ago, I discovered a recipe for German Chocolate Cake Mix Cookies. I have since adapted the recipe and now make many different cookies using this basic recipe. I love the versatility and ease of this recipe!
Yields about 4 dozen cookies
1 box cake mix (any variety)
1 cup semi-sweet chocolate chips (can substitute caramel or peanut butter chips or do a combination)
1/ 2 -1 cup oatmeal (I always put in as much as I can!)
1 /2 cup oil
2 eggs, slightly beaten
1/ 2 cup raisins (optional)
1 tsp. vanilla (optional)
nuts (optional)
Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.
For altitudes above 3500 feet, add 1/ 4 cup flour to dry cake mix.
Variation: Use white cake mix and add a pudding mix. I added strawberry, for tasty pink cookies. If you use pudding, you will need to add some water (about 1/4 cup). Also, the pudding tends to make the cookies sweeter.
Cake Mix Cookie #3
Yields about 2 dozen.
1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)
2/3 cup oatmeal
1/2 cup butter or margarine, melted
1 egg
*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M%26amp;Ms (your preference)
* For a healthier cookie, substitute raisins in place of the chips.
Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Devil鈥檚 Food Cookies
Yields about 5 dozen cookies.
1 (18.5-ounce) package devil鈥檚 food cake mix without pudding
1/2 cup vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
6 (1.45-ounce) milk chocolate bars, divided into squares (optional)
1/2 cup coconut (optional)
Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Stir in the pecans. Drop batter by teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks.
Optional: While the cookies are still on the pan, place 1 square of milk chocolate on each; spread gently to frost. Sprinkle with coconut.Does anybody know the recipe for cake mix cookies?
I use 1/4 C. vegetable oil and 1 egg along with the dry cake mix. Add 1/2 cup of an add in appropriate to the flavor of cake used, such as chocolate chips with chocolate cake or candied lemon rind with lemon cake. You can also use rice crispy type cereal or Fruity Pebbles.
Drop with teaspoon on greased cookie sheets.
Bake at 350 for about 10mins or till golden on the edges.
Sometimes I drizzle a little powdered sugar glaze over the cookies after they have cooled.
You can always go to the website of the company that makes the cake mix.
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 teaspoon baking powder
* 2 eggs
* 1/2 cup vegetable oil
* 1 cup semisweet chocolate chips or other goodies
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
CAKE MIX COOKIES
1 cake mix
1/2 c. melted butter
1 egg
1 c. Rice Krispies
Mix cake mix, butter %26amp; egg together until blended. Stir in Rice Krispies. Place by teaspoonful on ungreased cookie sheet. Bake at 350 for 9 min..... Makes 3-4 doz
Easy Cake Mix Cookie #1
1 pkg. any flavor Pillsbury Plus Cake Mix
1/2 c. margarine or butter, softened
1 egg
Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.
Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients
If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts.
If desired, frost cookies with your favorite flavor of frosting.
For sandwich cookies, spread frosting between 2 cookies.
Cake Mix Cookie #2
About five years ago, I discovered a recipe for German Chocolate Cake Mix Cookies. I have since adapted the recipe and now make many different cookies using this basic recipe. I love the versatility and ease of this recipe!
Yields about 4 dozen cookies
1 box cake mix (any variety)
1 cup semi-sweet chocolate chips (can substitute caramel or peanut butter chips or do a combination)
1/ 2 -1 cup oatmeal (I always put in as much as I can!)
1 /2 cup oil
2 eggs, slightly beaten
1/ 2 cup raisins (optional)
1 tsp. vanilla (optional)
nuts (optional)
Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.
For altitudes above 3500 feet, add 1/ 4 cup flour to dry cake mix.
Variation: Use white cake mix and add a pudding mix. I added strawberry, for tasty pink cookies. If you use pudding, you will need to add some water (about 1/4 cup). Also, the pudding tends to make the cookies sweeter.
Cake Mix Cookie #3
Yields about 2 dozen.
1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)
2/3 cup oatmeal
1/2 cup butter or margarine, melted
1 egg
*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M%26amp;Ms (your preference)
* For a healthier cookie, substitute raisins in place of the chips.
Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.
Devil鈥檚 Food Cookies
Yields about 5 dozen cookies.
1 (18.5-ounce) package devil鈥檚 food cake mix without pudding
1/2 cup vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
6 (1.45-ounce) milk chocolate bars, divided into squares (optional)
1/2 cup coconut (optional)
Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Stir in the pecans. Drop batter by teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks.
Optional: While the cookies are still on the pan, place 1 square of milk chocolate on each; spread gently to frost. Sprinkle with coconut.Does anybody know the recipe for cake mix cookies?
I use 1/4 C. vegetable oil and 1 egg along with the dry cake mix. Add 1/2 cup of an add in appropriate to the flavor of cake used, such as chocolate chips with chocolate cake or candied lemon rind with lemon cake. You can also use rice crispy type cereal or Fruity Pebbles.
Drop with teaspoon on greased cookie sheets.
Bake at 350 for about 10mins or till golden on the edges.
Sometimes I drizzle a little powdered sugar glaze over the cookies after they have cooled.
You can always go to the website of the company that makes the cake mix.
INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 1 teaspoon baking powder
* 2 eggs
* 1/2 cup vegetable oil
* 1 cup semisweet chocolate chips or other goodies
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
CAKE MIX COOKIES
1 cake mix
1/2 c. melted butter
1 egg
1 c. Rice Krispies
Mix cake mix, butter %26amp; egg together until blended. Stir in Rice Krispies. Place by teaspoonful on ungreased cookie sheet. Bake at 350 for 9 min..... Makes 3-4 doz
Anybody want a good white chocolate cake recipe??????
I found this beautiful cake online and i wanted to share with everyone!! let me know what you all think, are you goin to try it???!!!!
here's the link: http://www.recipezaar.com/95914Anybody want a good white chocolate cake recipe??????
That looks out of this world!!! And not to hard to make.... I think I'll make it for Easter!Anybody want a good white chocolate cake recipe??????
Thanks for the info always looking for something new and new sites.
wow Michelle thanks for the recipe. I don't eat sweets myself, but I'm sure my boys will love it
here's the link: http://www.recipezaar.com/95914Anybody want a good white chocolate cake recipe??????
That looks out of this world!!! And not to hard to make.... I think I'll make it for Easter!Anybody want a good white chocolate cake recipe??????
Thanks for the info always looking for something new and new sites.
wow Michelle thanks for the recipe. I don't eat sweets myself, but I'm sure my boys will love it
Simple Yummy Cake/Biscuit Recipes For Cake Sale =]!?
i am going to have a cake sale to earn some money for something i'm saving up what are simple yet delicous recipes that i could try at home
Thanks In Advance
=]Simple Yummy Cake/Biscuit Recipes For Cake Sale =]!?
it's summer the lighter you go the better. angel food cake is a miracle worker. you can pick up a few boxes and make all sorts of flavors.
ex angel food cake box (no water) one can crush pinapple, half a bag of coco flakes... or box (no water) can of coco milk and some nuts. bake the cake and add caramel and choc sauce sprinkle with nuts you got turtle. or add fruits go smores add graham cracker crumbs choc and marshmellow cream. angel food cake is great cuz it versatile and inexpensive so you'll make your cost back, plus savings cash. dont forget to sell waterbottles
Thanks In Advance
=]Simple Yummy Cake/Biscuit Recipes For Cake Sale =]!?
it's summer the lighter you go the better. angel food cake is a miracle worker. you can pick up a few boxes and make all sorts of flavors.
ex angel food cake box (no water) one can crush pinapple, half a bag of coco flakes... or box (no water) can of coco milk and some nuts. bake the cake and add caramel and choc sauce sprinkle with nuts you got turtle. or add fruits go smores add graham cracker crumbs choc and marshmellow cream. angel food cake is great cuz it versatile and inexpensive so you'll make your cost back, plus savings cash. dont forget to sell waterbottles
How can I change a cake mix (box) recipe to make brownies?
I want to make brownies with a cake mix (dont have a brownie one) less egg? no water?How can I change a cake mix (box) recipe to make brownies?
Triple Fudge Brownies
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease one 15x10 inch baking pan.
Prepare pudding mix according to package directions using the 2 cups milk. Whisk in the cake mix. Stir in the chocolate chips. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Serve with ice cream if desired.How can I change a cake mix (box) recipe to make brownies?
Bavarian Brownies
1 (18 ounce) package German chocolate cake mix
1/3 cup milk
1/4 cup butter or margarine, softened
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
--Preheat oven to 350掳F. Spray a 13X9-inch pan with non-stick cooking spray. In a large bowl, combine cake mix, milk, butter, and eggs with an electric mixer. Stir in chocolate chips and walnuts (batter will be VERY thick). Spread batter evenly into prepared pan. Bake for 20-30 minutes, until brownies are done. Cool completely and cut into squares.
Or...
No Fail Cake Mix Brownies
1 (18 1/4 ounce) dark chocolate cake mix
1/2 cup butter, room temperature
1/3 cup dark brown sugar (if you like a less sweeter taste use 1/4 cup)
1/4 cup water
2 large eggs
1 teaspoon vanilla
3/4 cup chopped walnuts or chocolate chips
--Set oven to 375 degrees (second-lowest rack). Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high). In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick). Add in walnuts of chocolate chips mix to combine. Spread into the prepared baking dish (the batter will be very thick so have patience!). Bake for about 25-30 minutes (do not overbake).
Hope this helps!
I've given you a link below from Cooks.com for making brownies using chocolate cake mix, 1 egg and some water. Cooks.com had other recipes to make brownies from cake mix, but this one has the least ingredients. You might want to check out some of the others based on other items you have on hand.
Hope you enjoy your brownies. We had the last of ours for dessert this evening. YUM!
Triple Fudge Brownies
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease one 15x10 inch baking pan.
Prepare pudding mix according to package directions using the 2 cups milk. Whisk in the cake mix. Stir in the chocolate chips. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar. Serve with ice cream if desired.How can I change a cake mix (box) recipe to make brownies?
Bavarian Brownies
1 (18 ounce) package German chocolate cake mix
1/3 cup milk
1/4 cup butter or margarine, softened
1 egg
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts
--Preheat oven to 350掳F. Spray a 13X9-inch pan with non-stick cooking spray. In a large bowl, combine cake mix, milk, butter, and eggs with an electric mixer. Stir in chocolate chips and walnuts (batter will be VERY thick). Spread batter evenly into prepared pan. Bake for 20-30 minutes, until brownies are done. Cool completely and cut into squares.
Or...
No Fail Cake Mix Brownies
1 (18 1/4 ounce) dark chocolate cake mix
1/2 cup butter, room temperature
1/3 cup dark brown sugar (if you like a less sweeter taste use 1/4 cup)
1/4 cup water
2 large eggs
1 teaspoon vanilla
3/4 cup chopped walnuts or chocolate chips
--Set oven to 375 degrees (second-lowest rack). Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high). In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick). Add in walnuts of chocolate chips mix to combine. Spread into the prepared baking dish (the batter will be very thick so have patience!). Bake for about 25-30 minutes (do not overbake).
Hope this helps!
I've given you a link below from Cooks.com for making brownies using chocolate cake mix, 1 egg and some water. Cooks.com had other recipes to make brownies from cake mix, but this one has the least ingredients. You might want to check out some of the others based on other items you have on hand.
Hope you enjoy your brownies. We had the last of ours for dessert this evening. YUM!
Chocolate cake with chocolate frosting recipes?
Any good and easy ones? Other than box. Chocolate cake with chocolate frosting recipes?
CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
陆 tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.Chocolate cake with chocolate frosting recipes?
One Bowl Chocolate Cake --
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chocolate Ganache --
INGREDIENTS
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
DIRECTIONS
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chocolate Icing --
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
This is really good! Here's a link:
http://www.hersheys.com/recipes/recipes/鈥?/a>
Hope this helps! : )
CHOCOLATE LAYER CAKE
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
陆 tsp. instant coffee granules
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder, doffee, and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.Chocolate cake with chocolate frosting recipes?
One Bowl Chocolate Cake --
INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chocolate Ganache --
INGREDIENTS
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
DIRECTIONS
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chocolate Icing --
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.
This is really good! Here's a link:
http://www.hersheys.com/recipes/recipes/鈥?/a>
Hope this helps! : )
What Does It Mean When A Recipe For Cake Says : Cook In Water Bath While Baking?
im trying to make a cheesecake %26amp; it recomends a water bath while baking to prevent craking... what do i need to do? oh, %26amp; what is a spring form pan? thanks, can you tell im a beginer? lolWhat Does It Mean When A Recipe For Cake Says : Cook In Water Bath While Baking?
Cooking in a water bath means you need to put the cake pan inside another, larger pan, and fill the outside pan with water up to the level of the cake pan (being very careful not to let the water into the cake!
A springform pan is a special kind designed so that you can remove the ';side';, turning the bottom of the pan into a serving plate. This is used because cheesecake is basically impossible to remove from the pan, and allows you to slice and serve easily. If you don't have a springform pan, a regular 9'; round will work as well - just removing the slices will be harded.
Hope that helped! Good luck with the cheesecake!What Does It Mean When A Recipe For Cake Says : Cook In Water Bath While Baking?
TO bake in a water bath means to place the springform pan in a baking dish or roasting tin and add water into the baking dish to come up about an inch.
A spring form pan is one that has a hinge on the side of the pan and it releases from the sides of the cake and from the bottom. THe bottom is separate and fits into the sides, you move the hinge and it closes.
If you're going to use a water bath then line the bottom with tin foil before you close the hinge and then, using tin foil, cover the bottom and up the side of the pan - on the outside - to keep it water tight.
a water bath is simply a pan of water to put the cake pan of batter into and they both go into the oven to prevent the thing from baking too dry. the water bath used for cheesecake should be on the rack under the cheesecake.so one rack for the water bath and one for the cheesecake.
and a spring form pan is a cake pan which has a spring on the side which opens for easier removal.
.
.bourjois
Cooking in a water bath means you need to put the cake pan inside another, larger pan, and fill the outside pan with water up to the level of the cake pan (being very careful not to let the water into the cake!
A springform pan is a special kind designed so that you can remove the ';side';, turning the bottom of the pan into a serving plate. This is used because cheesecake is basically impossible to remove from the pan, and allows you to slice and serve easily. If you don't have a springform pan, a regular 9'; round will work as well - just removing the slices will be harded.
Hope that helped! Good luck with the cheesecake!What Does It Mean When A Recipe For Cake Says : Cook In Water Bath While Baking?
TO bake in a water bath means to place the springform pan in a baking dish or roasting tin and add water into the baking dish to come up about an inch.
A spring form pan is one that has a hinge on the side of the pan and it releases from the sides of the cake and from the bottom. THe bottom is separate and fits into the sides, you move the hinge and it closes.
If you're going to use a water bath then line the bottom with tin foil before you close the hinge and then, using tin foil, cover the bottom and up the side of the pan - on the outside - to keep it water tight.
a water bath is simply a pan of water to put the cake pan of batter into and they both go into the oven to prevent the thing from baking too dry. the water bath used for cheesecake should be on the rack under the cheesecake.so one rack for the water bath and one for the cheesecake.
and a spring form pan is a cake pan which has a spring on the side which opens for easier removal.
.
.
Simple but truly moist MOIST CAKE RECIPE Please...?
Been trying for a month 1 recipe of moist cake given to me by a food tech student ...It taste alright but I want a truly moist cake where it's not just soft but MOIST...
I'l also be impressed if you have some simple but tasty cake recipes there...please don't suggest any recipe site anymore...i just don't want to be confused of what recipe to start practicing... thanks!Simple but truly moist MOIST CAKE RECIPE Please...?
If you like Strawberry flavor, try a box of white (not yellow!) cake mix and add a containter of Yoplait Strawberry yougart.
Follow all the directions on the box except add a thing of yougart. This will probably work with other flavors, but personally I have only tried Strawberry. I also make 2 round cakes and put fresh strawberries between the layers.
My family and friends love this cake.
Best of luck!Simple but truly moist MOIST CAKE RECIPE Please...?
There are a few factors, not just one. There are ingredients used in cakes that are supposed to make them moist such as milk, sour cream, etc. Another factor is getting the timing right. Some ovens cook at a higher or lower temperature even though the oven is set on 350, thus you would have to adjust the baking time. I can tell you from experience that baking takes lots of practice! What I did was choose one recipe and work with it until I got it the way that I wanted. Sorry, but there is not just one answer for your question.
my mom always taught me to use sour cream :)
Batter:
2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
GANACHE FILLING:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT:
Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE
1 cup heavy cream, whipped
10 ounces semisweet chocolate, finely chopped
1 cup heavy cream
Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
**Just follow these directions and you will be fine**
I'l also be impressed if you have some simple but tasty cake recipes there...please don't suggest any recipe site anymore...i just don't want to be confused of what recipe to start practicing... thanks!Simple but truly moist MOIST CAKE RECIPE Please...?
If you like Strawberry flavor, try a box of white (not yellow!) cake mix and add a containter of Yoplait Strawberry yougart.
Follow all the directions on the box except add a thing of yougart. This will probably work with other flavors, but personally I have only tried Strawberry. I also make 2 round cakes and put fresh strawberries between the layers.
My family and friends love this cake.
Best of luck!Simple but truly moist MOIST CAKE RECIPE Please...?
There are a few factors, not just one. There are ingredients used in cakes that are supposed to make them moist such as milk, sour cream, etc. Another factor is getting the timing right. Some ovens cook at a higher or lower temperature even though the oven is set on 350, thus you would have to adjust the baking time. I can tell you from experience that baking takes lots of practice! What I did was choose one recipe and work with it until I got it the way that I wanted. Sorry, but there is not just one answer for your question.
my mom always taught me to use sour cream :)
Batter:
2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
GANACHE FILLING:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT:
Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.
FROSTING AND CHOCOLATE GLAZE
1 cup heavy cream, whipped
10 ounces semisweet chocolate, finely chopped
1 cup heavy cream
Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.
**Just follow these directions and you will be fine**
I need a good fruit cake recipe?
GRANDMA'S WHITE FRUIT CAKE
Preheat oven to 275 degrees (slow).
Mix together:
1 c. cooking oil (such as Wesson)
1 1/2 c. sugar
4 eggs
Beat vigorously with spoon or electric mixer for 2 minutes. Sift together:
2 c. sifted Gold Medal flour
1 tsp. double action baking powder
2 tsp. salt
Stir in oil mixture alternately with 1 cup pineapple juice, apple juice or orange juice.
Mix in separate bowl:
1 more c. sifted flour
1 c. thinly sliced citron
1/2 c. thinly sliced lemon peel
1 c. candied pineapple, cut in pieces
1 1/2 c. whole candied cherries
3 c. seedless white raisins (1 lb.)
3 c. nuts, in lg. pieces
Then pour the batter over floured fruit. Line with brown paper 2 greased and floured loaf pans, 8 1/2'; x 4 1/2'; x 2 1/2';. Pour batter into pans. Place a pan of water on lower oven rack.
Bake cakes 2 1/2 to 3 hours in slow 275 degree oven. After baking cakes let cakes stand for 15 minutes before removing from pan. Cool thoroughly on rack without removing paper. When cool, remove paper.
Soak cakes with apricot or peach brandy by brushing with a pastry brush. Store by wrapping tightly in aluminum foil. Keep in dry area until ready to use.
This is a 50 year old Gold Medal recipe. It makes a great wedding or Christmas cake. May be decorated with candied fruit.
DARK DELUXE FRUIT CAKE:
Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add to dry ingredients:
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
In place of fruit and nuts use:
1 c. sliced citron
1 c. candied pineapple
1 1/2 c. candied cherries
1 c. raisins
1 c. chopped figs
3 c. coarsely chopped nuts
Bake as above.
Yummy!!!!!!!!!I need a good fruit cake recipe?
A lot of people think there's no such thing as a GOOD fruit cake recipe...I need a good fruit cake recipe?
This is my great-grandmother's recipe. She owned and ran a restaurant during the Great Depression, and used to make this at Christmas time. She made it every year until she died, then my mom took over making it. It's SO much work, but well worth it!
Candied Fruit Cake
1 1/2 lbs pitted dates
1/2 lb yellow candied pineapple
1/2 lb green candied pineapple
1 lb whole candied cherries
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
2 lbs pecan halves
Preheat oven to 275 degrees.
Grease two loaf pans and line bottom and sides with parchment paper.
Chop all fruit (except cherries) into small pieces.
Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
Bake in center of oven for 1 1/2 hours.
Remove from pans to cool on rack, and keep in an airtight container.
Creole Christmas Fruit Cake with Whiskey Sauce Recipe
The Essence of Emeril ( need I say more )
For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice
For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon
Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.
Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.
Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.
Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350 degrees F.
Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)
Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.
Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.
For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch
Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.
The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
BISHOP CAKE (FRUIT CAKE)
1/2 lb. butter
1 cup sugar
5 eggs, beaten
4 cups pecans, broken
1 cup yellow candied pineapple
3/4 cup flour
1/2 teaspoon baking powder
2 tablespoons lemon extract
2 tablespoons vanilla extract
3/4 lb. candied red cherries or candied mixed fruit
Cream together butter with sugar. Add well-beaten eggs and mix.
Coarsely chop pineapple and break pecans (may substitute walnuts).
Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.
Combine the remaining flour (leftover from dredging) with baking powder. Mix with creamed butter mixture, adding lemon extract and vanilla.
Grease and flour an angel food pan well, tapping out excess flour.
Bake for 30 minutes at 300掳F. Reduce temperature to 250掳F and continue cooking for an additional 2 1/4 hours.
When cake has cooled, place into a tin with a tight fitting cover.
Place a small glass into the center of cake and fill with rum.
Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.
Preheat oven to 275 degrees (slow).
Mix together:
1 c. cooking oil (such as Wesson)
1 1/2 c. sugar
4 eggs
Beat vigorously with spoon or electric mixer for 2 minutes. Sift together:
2 c. sifted Gold Medal flour
1 tsp. double action baking powder
2 tsp. salt
Stir in oil mixture alternately with 1 cup pineapple juice, apple juice or orange juice.
Mix in separate bowl:
1 more c. sifted flour
1 c. thinly sliced citron
1/2 c. thinly sliced lemon peel
1 c. candied pineapple, cut in pieces
1 1/2 c. whole candied cherries
3 c. seedless white raisins (1 lb.)
3 c. nuts, in lg. pieces
Then pour the batter over floured fruit. Line with brown paper 2 greased and floured loaf pans, 8 1/2'; x 4 1/2'; x 2 1/2';. Pour batter into pans. Place a pan of water on lower oven rack.
Bake cakes 2 1/2 to 3 hours in slow 275 degree oven. After baking cakes let cakes stand for 15 minutes before removing from pan. Cool thoroughly on rack without removing paper. When cool, remove paper.
Soak cakes with apricot or peach brandy by brushing with a pastry brush. Store by wrapping tightly in aluminum foil. Keep in dry area until ready to use.
This is a 50 year old Gold Medal recipe. It makes a great wedding or Christmas cake. May be decorated with candied fruit.
DARK DELUXE FRUIT CAKE:
Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add to dry ingredients:
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
In place of fruit and nuts use:
1 c. sliced citron
1 c. candied pineapple
1 1/2 c. candied cherries
1 c. raisins
1 c. chopped figs
3 c. coarsely chopped nuts
Bake as above.
Yummy!!!!!!!!!I need a good fruit cake recipe?
A lot of people think there's no such thing as a GOOD fruit cake recipe...I need a good fruit cake recipe?
This is my great-grandmother's recipe. She owned and ran a restaurant during the Great Depression, and used to make this at Christmas time. She made it every year until she died, then my mom took over making it. It's SO much work, but well worth it!
Candied Fruit Cake
1 1/2 lbs pitted dates
1/2 lb yellow candied pineapple
1/2 lb green candied pineapple
1 lb whole candied cherries
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
2 lbs pecan halves
Preheat oven to 275 degrees.
Grease two loaf pans and line bottom and sides with parchment paper.
Chop all fruit (except cherries) into small pieces.
Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
Bake in center of oven for 1 1/2 hours.
Remove from pans to cool on rack, and keep in an airtight container.
Creole Christmas Fruit Cake with Whiskey Sauce Recipe
The Essence of Emeril ( need I say more )
For the Simple Syrup:
1 cup granulated sugar
1 cup water
1 1/2 tablespoons lemon zest, cut in strips
2 tablespoons lemon juice
For the Cake:
1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
1/2 pound, (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
2 ounces almond paste
4 large eggs
1/2 cup Grand Marnier, or other orange-flavored liqueur
2 cups bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 cup slivered almonds, toasted
1/2 cup pecan pieces
1/2 cup walnut pieces
1/4 cup bourbon
Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.
Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.
Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.
Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350 degrees F.
Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)
Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.
Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.
For the Whiskey Sauce:
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch
Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.
The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
BISHOP CAKE (FRUIT CAKE)
1/2 lb. butter
1 cup sugar
5 eggs, beaten
4 cups pecans, broken
1 cup yellow candied pineapple
3/4 cup flour
1/2 teaspoon baking powder
2 tablespoons lemon extract
2 tablespoons vanilla extract
3/4 lb. candied red cherries or candied mixed fruit
Cream together butter with sugar. Add well-beaten eggs and mix.
Coarsely chop pineapple and break pecans (may substitute walnuts).
Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.
Combine the remaining flour (leftover from dredging) with baking powder. Mix with creamed butter mixture, adding lemon extract and vanilla.
Grease and flour an angel food pan well, tapping out excess flour.
Bake for 30 minutes at 300掳F. Reduce temperature to 250掳F and continue cooking for an additional 2 1/4 hours.
When cake has cooled, place into a tin with a tight fitting cover.
Place a small glass into the center of cake and fill with rum.
Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.
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