Please give me a good cake recipe for this coming Valentine's Day.. tnx?

Easy, fast and well-reviewed, I have baked this cake several times. Very moist, delicate and quick, an intense devil's food. You can fill the layers with cherry or raspberry preserves and dust the top with powdered sugar using a paper doiley as a design stencil. This version, on allrecipes.com, varies slightly to Hershey's.





INGREDIENTS





* 1 3/4 cups all-purpose flour


* 2 cups white sugar


* 3/4 cup unsweetened cocoa powder


* 2 teaspoons baking soda


* 1 teaspoon baking powder


* 1 teaspoon salt


* 2 eggs


* 1 cup strong brewed coffee


* 1 cup buttermilk


* 1/2 cup vegetable oil


* 1 teaspoon vanilla extract





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.


2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.


3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.


4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.Please give me a good cake recipe for this coming Valentine's Day.. tnx?
Here's a recipe for a very easy, but VERY rich, Chocolate Mousse Cake. It has only 3 ingredients. The key is to use a good quality bittersweet chocolate, UNSALTED butter, and cook the cake in a water bath (that is, put the cake pan in a larger pan that has hot water in it.)





EQUIPMENT


Roasting pan


8-inch cake pan


Parchment paper


Nonstick cooking spray


Double boiler or medium-size saucepan and medium-size stainless steel bowl (or microwave-safe bowl to melt chocolate %26amp; butter)


Large bowl


Plastic wrap


Waxed paper





INGREDIENTS


1 pound bittersweet chocolate


1 cup (2 sticks) unsalted butter


8 large eggs





DIRECTIONS





1. Preheat the oven to 350 degrees. Place the roasting pan in the oven and pour in 1/2 inch of hot water.


2. Line the bottom of the cake pan with parchment paper and spray with cooking spray.


3. Put 1 inch of water in the bottom of the double boiler or saucepan and bring to a bare simmer over medium-low heat.


4. Finely chop the chocolate. Combine the chocolate and butter in the top of the double boiler or in the steel bowl and place it on top of the simmering water, making sure that the water doesn鈥檛 touch the double-boiler top or the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Set aside to cool until barely warm.


5. Break the eggs into the large bowl and whisk to break up.


6. Slowly whisk the eggs into the chocolate mixture until well combined. Scrape the batter into the prepared pan.


7. Carefully place the pan into the roasting pan of hot water and bake until set around the edges but still loose in the center, about 30 minutes. Carefully lift the pan from the water and let cool on the wire rack. (Cake may appear that it's not done in the center, but that's okay.)


8. Cover with plastic wrap and refrigerate overnight.


9. To serve, invert the cake onto a sheet of waxed paper, peel off the parchment, and reinvert the cake onto a serving platter, discarding the waxed paper.





Serve with whipped cream. You can also decorate the top with cherries, raspberries, strawberries, powdered sugar, etc.Please give me a good cake recipe for this coming Valentine's Day.. tnx?
Put on your coat and hat, grab your purse,wallet,checkbook or creditcard.


2. Jump into car and head for nearest BAKERY!


3. Pick the prettiest cake you see.


4. Place on cake tray for display


5. Accept complements and enjoy!!!


HAPPY VALENTINE'S DAY!!
Make the HASH BROWNIES!!! Awesome dude....d;djfad l;.....it wasdskj craaaaaazzzzzzzzzy
Hi! Try this great Respberry-Topped Brownie Cake......





2 tbsp vegetable oil


2 tbsp unsweetened cocoa powder


1 egg


3/4 cup sugar


陆 cup flour


录 tsp baking soda


录 tsp salt


录 cup coarsely chopped pecans


3 cups raspberries


1 tbsp cornstarch mixed with 2 tbsp water





1. Preheat the oven to 350 deg F. Spray an 8-inch round cake pan with nonstick cooking spray. In a large bowl, combine the oil, cocoa powder, egg, 录 cup of water, 陆 cup of the sugar, the flour, baking soda, and salt. Mix until well combined. Fold in the nuts. Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack.


2. Meanwhile, in a medium saucepan, combine 1 陆 cups of the raspberries and the remaining 录 cup sugar, and cook, stirring, for 4 minutes or until the berries are juicy. Stir in the cornstarch mixture and cook, stirring, for 4 minutes or until thickened. Strain through a sieve to remove the seeds. Cool for 10 minutes, then spoon over the brownie base. Arrange the remaining 1 陆 cups berries on top. Serves 8.





Enjoy!





Happy Valentine's Day! ..._;-)
What about a 'Red Velvet Cake' on allreceipes.com
Depends how good you are at baking.





If you want a foolproof packet cake then I suggest the Betty Crocker chocolate cake with the Betty Crocoker Chocolate Fudge icing. If you bake it in a heart shaped tin that will make it all the more special.





Old-fashioned Cherry Cake


Ingredients


8 oz (225 g) butter at room temperature


8 oz (225 g) caster sugar


4 large eggs, lightly beaten


8 oz (225 g) plain flour


陆 teaspoon baking powder


9 oz (250 g) glac茅 cherries, quartered


4 oz (110 g) ground almonds


a few drops almond essence


2 level tablespoons demerara sugar


1 tablespoon milk





Pre-heat the oven to gas mark 4, 350掳F (180掳C).





You will also need a round or heart shaped cake tin, 8 inches (20 cm) in diameter and 4 inches (10 cm) deep. Line the base and sides of the tin with greaseproof paper or baking parchment, then grease the paper.





Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.





Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool.