Have you an Easy cake recipe Please?

ThanksHave you an Easy cake recipe Please?
Here are a couple ....... = )





Carrot Cake





2 cups granulated sugar


1 1/2 cups vegetable oil


4 fresh whole eggs


2 cups pastry flour


2 teaspoons baking soda


1 teaspoon salt


2 teaspoons ground cinnamon


3 cups raw finely ground carrots


4 ounces finely chopped walnuts


Frosting Ingredients:


1 1/2 pounds powdered sugar


12 ounces room temperature cream cheese


1 tablespoon vanilla extract


2 ounces room temperature margarine








Preheat oven to 300 degrees F.


In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.





To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.





Filling and Icings:


In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.








Sky-high Layered Ice Cream Cake





3 pints chocolate ice cream or gelato, slightly softened


1/2 cup heavy cream


One 13-ounce jar Nutella or other chocolate hazelnut spread


2 pints strawberry ice cream or gelato, slightly softened


1 cup coarsely chopped toasted hazelnuts





Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.


Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.





To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.








Strawberry Country Cake





12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature


2 cups sugar


4 extra-large eggs, at room temperature


3/4 cup sour cream, at room temperature


1/2 teaspoon grated lemon zest


1/2 teaspoon grated orange zest


1/2 teaspoon pure vanilla extract


2 cups all-purpose flour


1/4 cup cornstarch


1/2 teaspoon kosher salt


1 teaspoon baking soda


For the filling for each cake:


1 cup (1/2 pint) heavy cream, chilled


3 tablespoons sugar


1/2 teaspoon pure vanilla extract


1 pint fresh strawberries, hulled and sliced





Preheat the oven to 350 degrees F.


Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.





Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.





Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.





To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.Have you an Easy cake recipe Please?
This is a Cocoa Layer Cake (:





Ingredients


2 cups sifted cake flour


1 1/2 cups sugar


1/2 teaspoon baking soda


2 teaspoons baking powder


1/4 teaspoon salt


2/3 cup unsweetened cocoa


2/3 cup shortening


2 eggs


1 teaspoon vanilla


2/3 cup milk


1/2 cup warm water











Have all ingredients at room temperature before starting. Grease and flour two 9-inch layer cake pans.





Sift flour then measure. Into a large mixing bowl, sift together the flour, sugar, soda, baking powder, salt, and cocoa. Add shortening, eggs, vanilla, milk, and water; beat on low speed for 3 minutes. Pour batter into prepared pans.





Bake in preheated 350° oven for 30 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Let cool in pans on a rack for 15 minutes; remove and place layers directly on racks to cool completely.
Easy Delicious Apple Coffee Cake Recipe





One bowl. Quick. Hand mix. Wonderful, wonderful. A good cook brought this to my home recently... piping hot, crunchy, and it was simply delicious. Everyone wanted the recipe, and she generously shared. Hope you enjoy it as much as we did.





Ingredients


1 box yellow cake mix


1 can apple pie filling


2 tablespoons oil


2 eggs


1 cup coarsely chopped TOASTED pecans


Brown sugar to sprinkle top





Directions


In large bowl, mix all ingredients, (except pecans and brown sugar), by hand (a wooden spoon is perfect)


Pour into a greased casserole dish


May use an 8 X 12 OR a 9 X 13, A thicker coffee cake with the 8 X 12 and a thinner one with the 9 X 13


Sprinkle top with the toasted pecans


Sprinkle brown sugar over top of toasted pecans


Bake at 350 degrees for 40-45 minutes


This is delicious, and I have already made it


Please read the alterations, thanks.





http://www.cacaoweb.net/chocolatelavacak…





Red Velvet Sponge Cake Recipe




















Makes 10-12 slices





6 tablespoons softened unsalted butter





1 1/2 cups superfine sugar





2 beaten eggs





1 1/2 cups all purpose flour





3 tablespoons unsweetened cocoa powder





1 1/2 teaspoons baking soda





Pinch of salt





1 tablespoon red food coloring





1/2 cup buttermilk





1 tablespoon white vinegar





Frosting:





6 tablespoons softened unsalted butter





8 ounces cream cheese





1 pound powdered sugar





1 teaspoon vanilla extract





1 cup chopped pecans




















1. Preheat the oven to 350 Fahrenheit Degree. Grease and flour two 9-inch round cake pans. For the cake, cream the butter and sugar together in a bowl then beat the eggs and vanilla extract. Sift the flour, cocoa powder, baking soda and salt into a separate bowl. Stir the food coloring into the buttermilk.





2. Alternatively add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepare pans, dividing it evenly. Bake in the oven for 30-35 minutes or until firm to the touch. Cool in the pans for 10 minutes then turn out onto a wire rack and leave to cool completely.





3. Frosting: Beat the butter and cream cheese together in a bowl. Beat in the powdered sugar and vanilla extract, mixing well then stir in the pecans. Sandwich the two cakes together with some frosting then spread the remaining frosting over the top of the cake. Serve in slices.





4. Enjoy!








Chocolate Ice Cream Cake Recipe








Makes 8-10 Slices





1 1/2 cup vanilla wafer crumbs





1/3 cup melted butter





1 tablespoon coffee liquer or chocolate syrup





Filling: 4 1/2 cups packed chocolate ice cream





7 ounces bittersweet coarsely grated chocolate





1. Mix the crumbs, butter and liquer in a medium bowl until well blended. Press into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.





2. Filling: Leave the ice cream at room temprature for 10 minutes to soften. Beat the ice cream in a large bowl with an electric mixer at low speed until fluffy.





3. Spread the ice cream evenly into the crust. Freeze for 2 hours. Loosen and remove the pan sides. Place the cake on a serving plate and sprinkle with the chocolate. Let stand at room temprature for 10 minutes. Serve in slices.
sure this one is called a fruit cocktail cake . Mix a yellow cake and then add a can of mandarin oranges . bake that according to pkg directions . then for the icing mix cool whip ,8oz tub,sm pkg of vanilla pudding mix ,and a can of fruit cocktail ,drained . Mix all of that together and then when cake is cooled ,frost with cool whip mixture . it is an excellent cake .
Apple Dump Cake





2 cans apple pie filling


1 box yellow cake mix


1/2 stick butter





Preheat oven to 350 degrees. Pour apple pie filling into 9 x 13 pan (I usually spray with Pam for easier clean up), empty dry yellow cake mix over apples. Cut butter into pieces and place here and there over cake mix. Place in oven for 45 minutes. Really Really good and really really easy.
1 and 1/4 cups flour


2 tablespoons cocoa


2teaspoons baking powder


1 cup sugar.


pinch of salt





mix all dry ingredients together





1/2 cup milk


1/2 cup oil


2 eggs





mix all wet ingredients together





Beat together wet ingredients,


Stir in dry ingredients


Put into 2 8' cake tins


bake for approx 25 Min's at 180





Fill as you wish, a chocolate cream filling is good.
step one.


find car keys


step two


drive to ';kiss me cake'; shop


step three


buy cake


step four


listen to guest praise you about your beautifull cake making skills as you smile happily.





always works for me
Buy a box mix - thats easiest if you want to bake. For frosting, buy the can of frosting - simple!
Here's a few recipes you might like to try.





POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.








E-Z Cake Recipes





NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.





CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)


ORANGE CAKE MIX….ORANGE SODA


PINEAPPLE MIX….PINEAPPLE SODA


SPICE MIX…..ROOT BEER SODA ETC





POUR CAKE MIX IN BOWL


ADD SODA USE LOAF CAKE PAN


BAKE 350 DEGREES AS BOX SAYS.


(P.S.PREPARE PAN WITH SPRAY)


Your choice of frostings or use cool whip.








Whipped Cream Frosting





COOK UNTIL THICK:


1 cup milk


4 TBLS. Flour


set aside to cool





BEAT:


Together….3 minutes


½ cup margarine


½ cup shortening (Crisco…NOT cooking oil)





ADD:


1 cup sugar


(1/4 cup at a time, beat thorouhly)


1 tsp. Vanilla





ADD :


Gradually add flour %26amp; milk mixture





BEAT:


Until the consistency of


Whipped Cream








GOOEY CAKE





INGREDIENTS %26amp; DIRECTIONS:





Mix together thoroughly:


1 box yellow cake mix


2 eggs


2 sticks melted butter


Pour into a (DEEP) lightly greased 9 x 13 baking pan


Mix together thoroughly:


8oz. package cream cheese


2 eggs


1 pound box sifted powdered sugar


Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.








CHOCOLATE ECLAIR CAKE


(NO BAKE)





INGREDIENTS:





1 large package Vanilla instant pudding


1 small package Vanilla instant pudding


3 1/2 cups milk


1 8oz. container Cool Whip


1 box Honey Graham Crackers





DIRECTIONS:





1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.


2.) Fold in Cool Whip.


3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.


4.) Make a second layer of crackers and pour remaining pudding over crackers.


5.) Make a 3rd layer of crackers over pudding.


6.) Prepare Topping.





Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


1 teaspoon vanilla


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar





Spread evenly over chilled cakes. Refrigerate overnight before serving..








STRAWBERRY CAKE


%26amp;


FROSTING





Mix:


1 white cake mix


1 box strawberry Jell-O (powder)


3 Tablespoons flour





ADD %26amp; mix thoroughly:


1 cup cooking oil


1/2 cup water





ADD:


4 eggs, one at a time


1/2 box frozen strawberries (thawed)





POUR:


Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.





FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.








JELL-O CAKE


CAKE:


1 box yellow cake mix


1 large box Jell-o gelatin


12 oz. Can soda pop


Bake cake as directed on box.


Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.


Prepare Jell-o, using more soda pop in place of water.


Pour Jell-o/soda mixture over cake.


Refrigerate 2 hours.





TOPPING:


8OZ. CONTAINER Cool Whip


1 small pkg. instant Jell-o pudding





Mix pudding, as directed and let stand 15 minutes until thick. Blend


in Cool Whip spread over cake.


Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.


Could decorate with sweet slices of strawberries.











PINEAPPLE CAKE





INGREDIENTS:


1 box Duncan Hines Pineapple Supreme Cake Mix


1 large can crushed pineapple, drained, save juice


1 small box vanilla instant pudding


1 cup milk


1 8oz. container Cool Whip





DIRECTIONS:


Prepare cake according to package directions.


On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.


Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.








Buttermilk Chocolate Cake %26amp; Icing


(Hubby’s mother’s recipe…not made it yet.)





Sift together:


2 c. flour


4 TBLS. Cocoa


1 ½ tsp. Soda





Add:


2 c. firmly packed brown sugar


3 heaping TBLS. Butter


1 ½ c. buttermilk


1 tsp. Vanilla





Bake:


In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.





Icing


1 box powdered sugar (sifted)


3 TBLS. Cocoa


butter (size of a walnut)


1 TBLS. Karo Syrup


coffee – enough to spreading consistency.





(Sister-in-law said cake tends to sink, some, in middle when iced.)





Mocha Frosting





1 tsp coffee crystals


1/4 cup milk or cream


1/4 cup cocoa powder


5 cups confectioners (powdered) sugar


6 tbs butter


1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)





Blend everything until smooth. Makes enough for one 13x9 cake.





Royal Icing


3 ounces pasteurized egg whites


1 teaspoon vanilla extract


4 cups confectioners' sugar





In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.