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 =) ..


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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.


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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.