SUGAR 3#
YOLKS 2#
VEGETABLE OIL 12 OZ.
EGG WHITES 2#
HAZELNUTS - toasted %26amp; finely ground 1#
CAKE FLOUR - sifted 2# 4 OZ.
BAKING POWDER 1 OZ.
WATER 6 OZ.What does 3# mean on a cake recipe...?
Recipes such as this one are specifically scaled up for institutionalized baking, specifically in huge amounts to make a great number of cakes (or whatever) in very large amounts. Professional chefs do not use cups or teaspoons when scaling up a recipe, but pounds and ounces of the dry and wet ingredients..........that way the consistency is a standard........Enjoy, and good question!!
ChristopherWhat does 3# mean on a cake recipe...?
that is the symbol for pound. must be big.
I hate to say it means pounds but with 12 oz. of vegetable oil its obviously meant to be a big recipe so it very well could mean pounds........the # that is.
# = pounds or number. ~
At first thought, I was going to tell you that 2# meant '2 lbs'... however, that would be a huge cake if that's what it means!
Then, I thought it might mean ';cups';... however, why would you need 2 cups of egg yolks???
Maybe it does mean lbs, and it's just a gigantic cake...
My first thought would be ';pounds';. This looks like a REALLY big cake recipe. Definitely will make more than one cake. You may need to cut down the recipe if it is one like from a bakery or something. It really looks like not a regular home recipe. Often times bakery recipes are listed in pounds because they make enough all at once to make more than one.
It looks kind of interesting though. Where did you get it? What is it's name?
Hope this helps and that you are able to use it. I once was able to obtain the recipe for a pie crust that I thought was really good at a place and...well, let's just say, it was enough to make 51 pie crusts, so it had to be cut down -- and it was all listed in pounds and ounces.
Good luck.
3 pounds sugar, 2 pounds yolks, 2 pounds whites, 1 pound hazelnuts, 2 pounds four ounces flour
Monday, November 21, 2011
What is the best German Chocolate Cake recipe you've ever had?
And what specifically made it sooooo goodWhat is the best German Chocolate Cake recipe you've ever had?
I made this triple decker german chocolate cake for my friend's birthday once, it had fresh flowers all over it..so pretty. It was the best cake ever, super moist and yummy. I think it was so good because of the occasion, friends having a good time drinking beers together. Way better than the chocolate cake I eat while hiding in my closet.What is the best German Chocolate Cake recipe you've ever had?
German Chocolate Cake
INGREDIENTS
Cake
4 (1 ounce) squares German chocolate
1/2 cup hot water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
4 egg whites
Coconut Pecan Frosting
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
3/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
My sister makes KILLER German Chocolate Cake and she uses the Baker's German Chocolate Cake recipe on the label. I think the best is when the frosting is creamy - caramely and the coconut is soft. The cake has to be moist and tender. Since my sister lives in Texas, she uses the best pecans! I want to go visit her, so maybe I can convince her to make one then. This is THE best cake ever!
My mom has fixed this for years. When I make it I just use a boxed German chocolate cake mix - tastes better than from scratch, I think. This frosting recipe is so good I could just eat it by itself.
German Chocolate Cake Frosting
Mix:
1 c. sugar
3 egg yolks
1 c. evaporated milk
陆 c. butter
1 t. vanilla
Cook until slightly thickened and smooth.
Add:
1 1/3 c. coconut
1 c. pecans
Stir until thick enough to spread.
My Mom made it when I was a kid. She didn't use the coconut frosting, though. It was a white frosting and she dribbled melted German Chocolate around the edges of the cake. Slightly bitter, nicely sweet and I'd love to have it again.
I made this triple decker german chocolate cake for my friend's birthday once, it had fresh flowers all over it..so pretty. It was the best cake ever, super moist and yummy. I think it was so good because of the occasion, friends having a good time drinking beers together. Way better than the chocolate cake I eat while hiding in my closet.What is the best German Chocolate Cake recipe you've ever had?
German Chocolate Cake
INGREDIENTS
Cake
4 (1 ounce) squares German chocolate
1/2 cup hot water
2 cups white sugar
1 cup shortening
4 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking soda
4 egg whites
Coconut Pecan Frosting
1 egg yolk
1 1/4 cups white sugar
1 cup flaked coconut
3/4 cup chopped pecans
2 cups heavy whipping cream
1/4 cup butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.
My sister makes KILLER German Chocolate Cake and she uses the Baker's German Chocolate Cake recipe on the label. I think the best is when the frosting is creamy - caramely and the coconut is soft. The cake has to be moist and tender. Since my sister lives in Texas, she uses the best pecans! I want to go visit her, so maybe I can convince her to make one then. This is THE best cake ever!
My mom has fixed this for years. When I make it I just use a boxed German chocolate cake mix - tastes better than from scratch, I think. This frosting recipe is so good I could just eat it by itself.
German Chocolate Cake Frosting
Mix:
1 c. sugar
3 egg yolks
1 c. evaporated milk
陆 c. butter
1 t. vanilla
Cook until slightly thickened and smooth.
Add:
1 1/3 c. coconut
1 c. pecans
Stir until thick enough to spread.
My Mom made it when I was a kid. She didn't use the coconut frosting, though. It was a white frosting and she dribbled melted German Chocolate around the edges of the cake. Slightly bitter, nicely sweet and I'd love to have it again.
Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
Was thinking of making my own chocolate based treats to take.Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
Hi Biff. Sorry not much of a cake baking person ( M%26amp;S is usually my friend in times of need) but I did spend the last year in australia working in a wine bar and tried and tested many wines. My favourirte was actually a French Burgundy, medium bodied, dry by Louis Jardot. There are many red wines by Louise Jardot but one that is very good for quality and budget is the Beaujolais Villages. Can be bought in Tesco for about 拢6. Its beautiful smooth, great balance. I have taken this bottle to various family / friend dinners and they have all commented how nice it is and become a great fan. You must try it and everyone will love it! Have a great easter!Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
rose: e%26amp;J white grenache: goes well with anything
well i canna help you with cake as my baking is notoriously bad (even the birds wont eat them)! but for wine try fetzer rose, its really lush, not sweet but full of fruit flavours - YUMMMMMMMMM
if you going for red maybs a nice mcwilliams cabernet sauvignon, to my mind as good as the wolfblass already mentioned but at a fraction of the price, its really smooth and should please most palates. how bout making hot cross buns?
I always like White Zinfandel or White Grenache wines by Julio Gallo. They're like drinking cranberry juice! yum.
The best cake to make is a Simnel cake which is the traditional fruit and marzipan cake for Easter. Nigella has a good one in her Feast book if you can borrow a copy.
my favourite supermarket red wine is kendermanns dornfelder under 拢5 a bottle at tesco, can't help u for recipes my cakes are a hit or miss so i always buy them for taking to friends just in case they taste awful
A good red is Wolf Blass Gold Label
A Rose (all tend to cheaper wines) Mateus Rose for a sparkly one and for a sweeter fruitier one try Stowells White Zinfandel - its on offer at Netto 拢10.99 for a 3l box
ramada red is yummy (portugese)拢3.89 co op
j.p chenet is also yummy(french) 拢3,99 sainsburys
why not take something that complements chocolate, rather than chocolate itself, which they'll probably have lots of already?
I have a great recipe for pear and almond cake which goes well - let me know if you want it, and I'll type it out and send it over
Beaujolais Nouveau for the wine
Chocolate truffles for the dessert:
http://www.firelillychocolates.com/chotr鈥?/a>
Easter is a fine time for a great Sangaria... light and fruity
Easter spells Confetti cake with Creamy Frosting (Or 7 min frosting if you know how to make it) Topped of course with coconut (place in a bag and add a couple of drops of food coloring if you want to color it)
Just thinking if you also made divinity in the different colors to match the cake and placed the candy around the cake for that added EASTER *** look ***
SEW = Happy Easter...
fetzer syrah rose, a deep dark rose, thats perfect with choccy
its strawberry time,,how about a angel food cake with whip cream and fresh strawberries,cut the cake in 3 parts slice the berries save the pretty ones to top the cake spred with whip cream berries then more whip cream layering like a sandwich yummy try giving them some good sangria it is a very nice drinking wine fruity Delicious
Red Truck or White Truck wine...it's the best!lipstick kiss
Hi Biff. Sorry not much of a cake baking person ( M%26amp;S is usually my friend in times of need) but I did spend the last year in australia working in a wine bar and tried and tested many wines. My favourirte was actually a French Burgundy, medium bodied, dry by Louis Jardot. There are many red wines by Louise Jardot but one that is very good for quality and budget is the Beaujolais Villages. Can be bought in Tesco for about 拢6. Its beautiful smooth, great balance. I have taken this bottle to various family / friend dinners and they have all commented how nice it is and become a great fan. You must try it and everyone will love it! Have a great easter!Would like to know a good red or rose wine to take to friends this Easter and maybe even a nice cake recipe?
rose: e%26amp;J white grenache: goes well with anything
well i canna help you with cake as my baking is notoriously bad (even the birds wont eat them)! but for wine try fetzer rose, its really lush, not sweet but full of fruit flavours - YUMMMMMMMMM
if you going for red maybs a nice mcwilliams cabernet sauvignon, to my mind as good as the wolfblass already mentioned but at a fraction of the price, its really smooth and should please most palates. how bout making hot cross buns?
I always like White Zinfandel or White Grenache wines by Julio Gallo. They're like drinking cranberry juice! yum.
The best cake to make is a Simnel cake which is the traditional fruit and marzipan cake for Easter. Nigella has a good one in her Feast book if you can borrow a copy.
my favourite supermarket red wine is kendermanns dornfelder under 拢5 a bottle at tesco, can't help u for recipes my cakes are a hit or miss so i always buy them for taking to friends just in case they taste awful
A good red is Wolf Blass Gold Label
A Rose (all tend to cheaper wines) Mateus Rose for a sparkly one and for a sweeter fruitier one try Stowells White Zinfandel - its on offer at Netto 拢10.99 for a 3l box
ramada red is yummy (portugese)拢3.89 co op
j.p chenet is also yummy(french) 拢3,99 sainsburys
why not take something that complements chocolate, rather than chocolate itself, which they'll probably have lots of already?
I have a great recipe for pear and almond cake which goes well - let me know if you want it, and I'll type it out and send it over
Beaujolais Nouveau for the wine
Chocolate truffles for the dessert:
http://www.firelillychocolates.com/chotr鈥?/a>
Easter is a fine time for a great Sangaria... light and fruity
Easter spells Confetti cake with Creamy Frosting (Or 7 min frosting if you know how to make it) Topped of course with coconut (place in a bag and add a couple of drops of food coloring if you want to color it)
Just thinking if you also made divinity in the different colors to match the cake and placed the candy around the cake for that added EASTER *** look ***
SEW = Happy Easter...
fetzer syrah rose, a deep dark rose, thats perfect with choccy
its strawberry time,,how about a angel food cake with whip cream and fresh strawberries,cut the cake in 3 parts slice the berries save the pretty ones to top the cake spred with whip cream berries then more whip cream layering like a sandwich yummy try giving them some good sangria it is a very nice drinking wine fruity Delicious
Red Truck or White Truck wine...it's the best!
Cake recipe: sans sugar and flour?
hi, can any1 help me with cake recipes that have no flour or sugar and a safe for diabetics.
thanksCake recipe: sans sugar and flour?
Apple Kugel
Ingredients:1/2 pound (225g) broad noodles
1/2 pound (7g) margarine
1/2 cup (118ml) egg substitute
1/2 teaspoon (2.5ml) fructose (optional)
1 teaspoon (5ml) ground cinnamon
1/8 teaspoon (.6ml) ground nutmeg
1 small tart apple such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup (59ml) golden raisins
1 tablespoon (15ml) chopped toasted almonds
butter-flavored cooking spray
1/2 tablespoon (22.5ml) dry bread crumbs
Instructions:1. Add noodles to rapidly boiling water and cook according to package directions until tender. Drain. Toss with margarine. Mix together remaining ingredients, except cooking spray and bread crumbs.
2. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch square baking pan with cooking spray. Pour noodle mixture into pan. Top with breadcrumbs. Bake for 40 to 45 minutes, until a knife inserted in center comes out clean. Serve warm.
A dessert that will certainly bring compliments to any chef.
or
Banana Split Cake
Ingredients:6 1/2 graham crackers sheets (two 1 1/2 squares per sheet)
1 ounce sugar-free instant, vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
8 ounce light whipped topping
3 tablespoons pecans, chopped
Instructions:Cover the bottom of a 9x13 inch pan with graham cracker sheets
In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.
A delicious dessert that is sure to please you sweet tooth and will compliment any diabetic diet.
or
Flourless Chocolate Cake
And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!
Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!
INGREDIENTS
3/4 cup unsalted butter, cut into bits
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
6 eggs, separated, at room temperature
1/2 cup honey, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
or
Gâteau aux amandes
(Flourless Almond Cake)
INGREDIENTS:
1-1/2 cups + 1/4 cup sliced almonds
3/4 cups + 2 Tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
3/4 teaspoon almond extract
cooking spray for cake pan
PREPARATION:
Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.
1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor.
Process until finely ground.
2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.
3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.
4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.
5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.
6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.
7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.
8. Allow to cool completely in the pan.
orCake recipe: sans sugar and flour?
you can use substitutions
Flourless Chocolate Cake (Diabetic)
6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 large egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla extract
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
Makes 12 servings
Nutrition Information Per Serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.
Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®
Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.
Nutrition Information Per Serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium.
core a tall order there! Well try this...
thanksCake recipe: sans sugar and flour?
Apple Kugel
Ingredients:1/2 pound (225g) broad noodles
1/2 pound (7g) margarine
1/2 cup (118ml) egg substitute
1/2 teaspoon (2.5ml) fructose (optional)
1 teaspoon (5ml) ground cinnamon
1/8 teaspoon (.6ml) ground nutmeg
1 small tart apple such as Granny Smith, peeled, cored, and thinly sliced
1/4 cup (59ml) golden raisins
1 tablespoon (15ml) chopped toasted almonds
butter-flavored cooking spray
1/2 tablespoon (22.5ml) dry bread crumbs
Instructions:1. Add noodles to rapidly boiling water and cook according to package directions until tender. Drain. Toss with margarine. Mix together remaining ingredients, except cooking spray and bread crumbs.
2. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch square baking pan with cooking spray. Pour noodle mixture into pan. Top with breadcrumbs. Bake for 40 to 45 minutes, until a knife inserted in center comes out clean. Serve warm.
A dessert that will certainly bring compliments to any chef.
or
Banana Split Cake
Ingredients:6 1/2 graham crackers sheets (two 1 1/2 squares per sheet)
1 ounce sugar-free instant, vanilla pudding mix
2 cups fat-free milk
8 ounces light cream cheese
10 ounces canned crushed pineapple packed in juice, drained
4 medium bananas, sliced
8 ounce light whipped topping
3 tablespoons pecans, chopped
Instructions:Cover the bottom of a 9x13 inch pan with graham cracker sheets
In a medium bowl, prepare pudding with two (2) cups fat free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers.
Spread the crushed pineapple over the pudding layer and top with bananas, then add whipped topping. Sprinkle pecans on top.
A delicious dessert that is sure to please you sweet tooth and will compliment any diabetic diet.
or
Flourless Chocolate Cake
And this fabulous flourless recipe uses healthy honey rather than white sugar, so you can feel a little better about serving it. Believe me, it’s still pretty decadent, but well worth every sinfully delicious bite!
Honey, by the way, is another food with an ages-old link to love (think of “honeymoons!”), so its presence in this wonderful dessert really works!
INGREDIENTS
3/4 cup unsalted butter, cut into bits
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
6 eggs, separated, at room temperature
1/2 cup honey, divided
1 tablespoon vanilla extract
1/8 teaspoon salt
1. Butter a 9- or 10-inch springform pan. Line the bottom of the pan with parchment paper or waxed paper. Butter the paper and flour the entire pan. Wrap the outside of the pan with foil.
2. Preheat oven to 350F and set a rack in the center of the oven.
3. Place the butter and chocolate in a bowl and set the bowl over, but not touching, a pot of hot water set on low heat. Do not allow water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from the heat. Cool mixture to lukewarm. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixer in a large bowl for 3 minutes, until the mixture is very thick and pale. Fold in the lukewarm chocolate mixture and then fold in the vanilla and salt. In another large bowl, using clean, dry beaters, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in three additions. Pour the batter into the pan and smooth the top.
4. Bake the cake 50 minutes until the top is puffed (and possibly cracked) and a tester inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan on a rack. Be forewarned: the cake will fall quite a bit.
5. Using a small knife, cut around the sides of the pan to loosen the cake and then remove the sides. Place a 9-inch tart pan bottom or cardboard round atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake back on the serving platter.
or
Gâteau aux amandes
(Flourless Almond Cake)
INGREDIENTS:
1-1/2 cups + 1/4 cup sliced almonds
3/4 cups + 2 Tablespoons confectioners' sugar
4 large egg whites
1/4 teaspoon salt
3/4 teaspoon almond extract
cooking spray for cake pan
PREPARATION:
Preheat oven to 325°F. Cut an 8-inch circle from waxed or parchment paper to line the bottom of the cake pan.
1. Pour 1-1/2 cups of almonds and 3/4 cup of confectioners' sugar into the bowl of a food processor.
Process until finely ground.
2. Using an electric mixture and a clean bowl, beat egg whites until soft peaks form.
3. Gradually add the remaining 2 tablespoons of confectioners' sugar and beat until the peaks are stiff and glossy. Beat in the almond extract.
4. Sprinkle half of the almond/sugar mixture over the egg whites and using a rubber spatula fold them in. Repeat with remaining almonds.
5. Spray the cake pan with the cooking spray. Line with the paper round and spray it also.
6. Sprinkle the pan evenly with the remaining 1/4 cups of sliced almonds. Gently spread the batter into the pan and tap the pan on the counter to remove any air bubbles.
7. Bake 40 to 45 minutes. The cake should be golden and firm in the center.
8. Allow to cool completely in the pan.
orCake recipe: sans sugar and flour?
you can use substitutions
Flourless Chocolate Cake (Diabetic)
6 tablespoons margarine
10 3/4 teaspoons Equal® for Recipes or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful™
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
3 large egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
2 teaspoons instant espresso coffee crystals
1/8 teaspoon salt
1 large egg yolk
Rich Chocolate Glaze (optional, recipe follows)
1 teaspoon vanilla extract
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.
Bake in preheated 350*F (175*C) oven until cake is just firm when lightly touched, 18 to 20 minutes and toothpick comes out clean (Do Not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired.
Makes 12 servings
Nutrition Information Per Serving: 139 cal., 3 g pro., 11 g carbo, 11 g fat, 18 mg chol., 108 mg sodium.
Food Exchanges: 1/2 bread, 2 fat.
Rich Chocolate Glaze
1/4 cup skim milk
2 ounces unsweetened chocolate, cut into small pieces
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal®
Cool to room temperature; refrigerate glaze, if necessary, until thickened enough to spread.
Nutrition Information Per Serving: 30 cal., 1 g pro., 3 g carb., 3 g fat, 0 mg chol., 3 mg sodium.
core a tall order there! Well try this...
Could anyone please suggest a wheat-free & egg-free chocolate cake recipe?
My friend was recently diagnosed with a whole list of food allergies and I always feel guilty when eating my lunches in front of her. Also, one of her best friend's birthday is coming soon. Is there a really good recipe that you can suggest?
Note: she's allergic to egg-white, wheat, nuts and sesame seed. Those aren't all, just those commonly present in cakes.Could anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Try putting Wheat free/ egg free in your search engine.
See belowCould anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Found these recipes for you.... I have not baked them myself - hope this helps!
Dairy %26amp; wheat-free chocolate cake
Ingredients (serves 10)
Olive oil, for greasing
750mls (3 cups) soy drink
2 tbs white vinegar
295g (2 cups) rice flour
90g (1 cup) soya flour
95g (1 cup) cocoa powder
3 tsp baking powder
550g (2 1/2 cups) raw sugar
60mls (1/4 cup) olive oil
4 eggs
2 tbs vanilla essence
Method
Brush a 26cm (base measurement) springform pan with oil to lightly grease.
Place soy drink in a medium bowl and add vinegar. Sift rice flour, soya flour, cocoa powder and baking powder together into a large bowl. Stir in sugar.
Add oil, eggs and vanilla essence to soy drink mixture and whisk until well combined. Add 1/2 the soy drink mixture to the dry ingredients and use electric beaters to beat for 2 minutes or until well combined. Add remaining soy drink mixture and beat for a further 2 minutes.
Pour into greased pan and cook in preheated oven for 1 hour 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 5 minutes before turning onto a wire rack to cool completely.
http://www.taste.com.au/recipes/11159/da…
Dairy-free chocolate cake
Ingredients
1 tablespoon of instant coffee mixed with 100ml of hot water
75ml of water
75g/3oz caster sugar
75g of low fat vanilla Yofu - a yoghurt made with tofu - or prune puree
200g or self raising flour or wheat-free flour
1tsp bicarbonate of soda
3 tablespoons of cocoa powder
1/2 cup soya milk
1/2 tsp vanilla essence
For the icing 5 tablespoons of cocoa powder
1 tablespoon of yofu
Water to thicken
6 tablespoons of icing sugar
Serves: 12 people
Heat your oven to 190 degrees. Put the coffee and water mixture, yofu or prune puree sugar and syrup in a pan and heat through, stirring until sugar dissolves. Simmer for five minutes.
Stir in the dry ingredients and beat well. Stir in the soya milk and vanilla essence slowly to thicken. Put mixture into a cake tin and bake for 25 minutes, or until cake is cooked through.
For the icing, mix the cocoa powder and the icing sugar together - softly at first so you don't get any lumps. Then mix in the yofu and add water tablespoon by tablespoon, stirring in slowly until the mixture has thickened. Ice the cake with the mixture
Read more: http://www.dailymail.co.uk/health/articl…
Wheat free and Vegan chocolate cake
I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.
Ingredients:
1.5 cups of spelt flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
3/4 cup water
Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)
The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture
Wheat free and dairy free chocolate cake
For the cake
300g sugar
300g dairy free margarine
300g gluten free rice flour
8 tbsp cocoa powder
1 egg
1 level tsp baking soda
100ml soya milk
100g cheap 70% dark chocolate (it tends to be lighter than expensive chocolate)
Raspberry jam, for the filling
For the butter icing
100g icing sugar
50g diary free margarine
2 tsp cocoa powder
For the fruit coulis
150g frozen raspberries
50g golden caster sugar
75ml orange juice
1tbsp corn flour
To serve
Accompany with fruits, such as a handful of blackberries, raspberries, and blueberries
1. Preheat the oven to 180°C.
2. Grease two 18cm diameter sandwich cake tins.
3. Stir the sugar and margarine together in a bowl thoroughly.
4. Add the rice flour, cocoa powder, egg and baking soda. Then slowly mix in the soya milk until the consistency of the mixture is slightly runnier than a normal cake.
5. Halve the mixture and pour each half into the prepared cake tins. Bake in the oven for 15 – 20 minutes.
6. Remove the cake from the oven when cooked and leave to cool in the tins on a cooling rack (approx. 20 minutes).
7. Make up the butter cream by sifting icing sugar into a bowl and combining with 50g of margarine and 2 teaspoons of cocoa powder.
8. Once cool, remove the sponges from their tins.
9. Spread the jam onto one sponge and the butter cream onto the other then join together carefully, as they can split.
10. Melt the dark chocolate on the stove over a pan of hot water and dribble over the cake carefully. Spread the chocolate over the top of the cake and allow to set (5 – 10 mins).
11. For the coulis, puree the frozen raspberries and push the pulp through a sieve to remove the lumps.
12. Add the sugar and place over a very low heat for 5 – 10 minutes.
13. Then add the orange juice until you have the required consistency and allow the coulis to cool (at least 15 mins).
Plating up
Take 1 slice of cake with the coulis poured over the top and around the plate. Add fresh fruit to the side.
http://www.itv.com/lifestyle/food/britai…
First of all, don't feel guilty eating anything in front of her. Do you think she feels guilty eating in front of you? Ridiculous.
Secondly, why should her BF's cake have to be wheat and egg free? Her BF is not allergic, SHE IS. Her BF shouldn't be punished w/ harsh dietary restrictions like that.
Finally, there are flourless choc cakes and eggless choc cakes. But a flourless one usually relies on eggs to hold it together. An eggless one relies on flour.
Get your friend a big Hershey's chocolate bar for her birthday ';cake.'; Everyone can enjoy it and she won't suffer for it.
Assuming if she is allergic to wheat, she'll be allergic to flour also, there's isn't a ';cake'; recipe, really. If she is not allergic to flour, try this one. I made it and my people loved it :
1+ 1/2 cup allpurpose flour,
2 tablespoon baking powder,
1/2 cup powdered sugar,
3 tablespoon unsweetened cocoa powder.
1 teaspoon vanilla,
1 teaspoon white vinegar.
5 tablespoon vegetable oil,
1 cup cold water / 1 cup cold milk.
Sift together the dry ingredients, then, make 3 holes in them and pour vanilla, vinegar, and oil in the separate holes. Mix. Then pour the water/milk, .mix until smooth. Pour the batter in a greased and lined pan, bake at 350 F preheated oven for app 25-30 min or until top springs back when lightly pressed. Decorate with your favourite frosting.
(it wouldn't rise as much as a cake with egg in it, but it won't be flat either).
Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies
Ingredients
1/2 cup vegan butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons unsweetened applesauce
1 1/4 cups brown rice flour
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup non-dairy chocolate chips
http://www.recipezaar.com/Egg-Free-Wheat…
Egg-free Milk-free Chocolate Cake
http://www.recipezaar.com/Egg-free-Milk-…
Note: she's allergic to egg-white, wheat, nuts and sesame seed. Those aren't all, just those commonly present in cakes.Could anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Try putting Wheat free/ egg free in your search engine.
See belowCould anyone please suggest a wheat-free %26amp; egg-free chocolate cake recipe?
Found these recipes for you.... I have not baked them myself - hope this helps!
Dairy %26amp; wheat-free chocolate cake
Ingredients (serves 10)
Olive oil, for greasing
750mls (3 cups) soy drink
2 tbs white vinegar
295g (2 cups) rice flour
90g (1 cup) soya flour
95g (1 cup) cocoa powder
3 tsp baking powder
550g (2 1/2 cups) raw sugar
60mls (1/4 cup) olive oil
4 eggs
2 tbs vanilla essence
Method
Brush a 26cm (base measurement) springform pan with oil to lightly grease.
Place soy drink in a medium bowl and add vinegar. Sift rice flour, soya flour, cocoa powder and baking powder together into a large bowl. Stir in sugar.
Add oil, eggs and vanilla essence to soy drink mixture and whisk until well combined. Add 1/2 the soy drink mixture to the dry ingredients and use electric beaters to beat for 2 minutes or until well combined. Add remaining soy drink mixture and beat for a further 2 minutes.
Pour into greased pan and cook in preheated oven for 1 hour 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 5 minutes before turning onto a wire rack to cool completely.
http://www.taste.com.au/recipes/11159/da…
Dairy-free chocolate cake
Ingredients
1 tablespoon of instant coffee mixed with 100ml of hot water
75ml of water
75g/3oz caster sugar
75g of low fat vanilla Yofu - a yoghurt made with tofu - or prune puree
200g or self raising flour or wheat-free flour
1tsp bicarbonate of soda
3 tablespoons of cocoa powder
1/2 cup soya milk
1/2 tsp vanilla essence
For the icing 5 tablespoons of cocoa powder
1 tablespoon of yofu
Water to thicken
6 tablespoons of icing sugar
Serves: 12 people
Heat your oven to 190 degrees. Put the coffee and water mixture, yofu or prune puree sugar and syrup in a pan and heat through, stirring until sugar dissolves. Simmer for five minutes.
Stir in the dry ingredients and beat well. Stir in the soya milk and vanilla essence slowly to thicken. Put mixture into a cake tin and bake for 25 minutes, or until cake is cooked through.
For the icing, mix the cocoa powder and the icing sugar together - softly at first so you don't get any lumps. Then mix in the yofu and add water tablespoon by tablespoon, stirring in slowly until the mixture has thickened. Ice the cake with the mixture
Read more: http://www.dailymail.co.uk/health/articl…
Wheat free and Vegan chocolate cake
I’ve got to admit, having a good chocolate cake recipe is very important for someone who loves to bake. I’ve tried this recipe as both a cake and cupcakes; it will make about 12 cupcakes and one small cake. In addition to eating it all myself, I’ve given cupcakes to non-Vegans/allergy people and they said it was good.
Ingredients:
1.5 cups of spelt flour
1 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon vanilla
1 teaspoon distilled white vinegar
3/4 cup water
Sift together all the dry ingredients, then add the wet ones. Pour into greased pan and bake at 350F for 45 minutes. (If you are making cupcakes, I’d suggest setting the timer for about 12 minutes or so but keep an eye on it because I didn’t time it when I made mine.)
The verdict: Again, yummy. I think, personally, that this cake is better with a chocolate “buttercream” frosting than with a white one. Sugar sprinkles also add a little extra crunch that went nicely with the texture
Wheat free and dairy free chocolate cake
For the cake
300g sugar
300g dairy free margarine
300g gluten free rice flour
8 tbsp cocoa powder
1 egg
1 level tsp baking soda
100ml soya milk
100g cheap 70% dark chocolate (it tends to be lighter than expensive chocolate)
Raspberry jam, for the filling
For the butter icing
100g icing sugar
50g diary free margarine
2 tsp cocoa powder
For the fruit coulis
150g frozen raspberries
50g golden caster sugar
75ml orange juice
1tbsp corn flour
To serve
Accompany with fruits, such as a handful of blackberries, raspberries, and blueberries
1. Preheat the oven to 180°C.
2. Grease two 18cm diameter sandwich cake tins.
3. Stir the sugar and margarine together in a bowl thoroughly.
4. Add the rice flour, cocoa powder, egg and baking soda. Then slowly mix in the soya milk until the consistency of the mixture is slightly runnier than a normal cake.
5. Halve the mixture and pour each half into the prepared cake tins. Bake in the oven for 15 – 20 minutes.
6. Remove the cake from the oven when cooked and leave to cool in the tins on a cooling rack (approx. 20 minutes).
7. Make up the butter cream by sifting icing sugar into a bowl and combining with 50g of margarine and 2 teaspoons of cocoa powder.
8. Once cool, remove the sponges from their tins.
9. Spread the jam onto one sponge and the butter cream onto the other then join together carefully, as they can split.
10. Melt the dark chocolate on the stove over a pan of hot water and dribble over the cake carefully. Spread the chocolate over the top of the cake and allow to set (5 – 10 mins).
11. For the coulis, puree the frozen raspberries and push the pulp through a sieve to remove the lumps.
12. Add the sugar and place over a very low heat for 5 – 10 minutes.
13. Then add the orange juice until you have the required consistency and allow the coulis to cool (at least 15 mins).
Plating up
Take 1 slice of cake with the coulis poured over the top and around the plate. Add fresh fruit to the side.
http://www.itv.com/lifestyle/food/britai…
First of all, don't feel guilty eating anything in front of her. Do you think she feels guilty eating in front of you? Ridiculous.
Secondly, why should her BF's cake have to be wheat and egg free? Her BF is not allergic, SHE IS. Her BF shouldn't be punished w/ harsh dietary restrictions like that.
Finally, there are flourless choc cakes and eggless choc cakes. But a flourless one usually relies on eggs to hold it together. An eggless one relies on flour.
Get your friend a big Hershey's chocolate bar for her birthday ';cake.'; Everyone can enjoy it and she won't suffer for it.
Assuming if she is allergic to wheat, she'll be allergic to flour also, there's isn't a ';cake'; recipe, really. If she is not allergic to flour, try this one. I made it and my people loved it :
1+ 1/2 cup allpurpose flour,
2 tablespoon baking powder,
1/2 cup powdered sugar,
3 tablespoon unsweetened cocoa powder.
1 teaspoon vanilla,
1 teaspoon white vinegar.
5 tablespoon vegetable oil,
1 cup cold water / 1 cup cold milk.
Sift together the dry ingredients, then, make 3 holes in them and pour vanilla, vinegar, and oil in the separate holes. Mix. Then pour the water/milk, .mix until smooth. Pour the batter in a greased and lined pan, bake at 350 F preheated oven for app 25-30 min or until top springs back when lightly pressed. Decorate with your favourite frosting.
(it wouldn't rise as much as a cake with egg in it, but it won't be flat either).
Egg-Free, Wheat-Free, Dairy-Free Chocolate Chip Cookies
Ingredients
1/2 cup vegan butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/2 tablespoons unsweetened applesauce
1 1/4 cups brown rice flour
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup non-dairy chocolate chips
http://www.recipezaar.com/Egg-Free-Wheat…
Egg-free Milk-free Chocolate Cake
http://www.recipezaar.com/Egg-free-Milk-…
Boston cream filling recipe for cake?
i need the recipe for boston cream filling to spread between the cake
thank you!Boston cream filling recipe for cake?
Boston Cream Cake
Submitted by: Glenda
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 10 servings
';An easy delicious version of Boston CreamPie';
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared
chocolate frosting
DIRECTIONS:
1. Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
2. Mix pudding according to package directions, spread between layers.
3. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
ALL RIGHTS RESERVED 漏 2008 Allrecipes.com Printed from Allrecipes.com 3/22/2008Boston cream filling recipe for cake?
Sometimes like to use all cream for a more rich custard filling... homeade custard filling is the best and Boston cream pie is my favorite cake in the world, enjoy!
Boston cream pie filling
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
one large package of instant pudding mix
1 1/2 cups of milk
mix together
half of a container of cool whip
I could eat this by its self
Boston Cream Filling
Ingredients
2 cups milk
1/4 cup granulated sugar
3 tablespoon cornstarch
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
Directions
In 2 quart saucepan mix milk, sugar, cornstarch, and salt, egg yolks. Cook over medium low heat, until mixture thickens and boils for 1 minute. Stir in vanilla. Let cool.
-------------------------------CREAM FILLING-----------------------------
1 1/2 c Milk; divided
2 tb Butter
1/3 c Flour
1 pn Salt
1/3 c Sugar
To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.
Spread between cake, or spread on top with fruit
Pudding
3/4 C sugar
1/2 C flour
3 cups milk
3 eggs yokes
1 tsp vanilla
3 Tbsp butter
Combine Sugar flour and milk in med sauce pan...heat over med low heat until milk is hot....pour about 1 cup of hot milk into the beaten eggs to temper them.them pour into hot milk on stove...continue cooking and stirring until thick...remove from heat and add butter and vanilla.
Oh! One of my absolute FAVORITE desserts!
CREAM FILLING
1/3 c. sugar
2 TB. cornstarch
1/8 tsp. salt
1-1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla
Blend sugar, cornstarch %26amp; salt in med. saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 min. Remove from heat; stir in vanilla. Cool to room temp
thank you!Boston cream filling recipe for cake?
Boston Cream Cake
Submitted by: Glenda
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 3 Hours
Yields: 10 servings
';An easy delicious version of Boston CreamPie';
INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (5 ounce) package instant vanilla pudding mix
1 (16 ounce) package prepared
chocolate frosting
DIRECTIONS:
1. Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
2. Mix pudding according to package directions, spread between layers.
3. Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.
ALL RIGHTS RESERVED 漏 2008 Allrecipes.com Printed from Allrecipes.com 3/22/2008Boston cream filling recipe for cake?
Sometimes like to use all cream for a more rich custard filling... homeade custard filling is the best and Boston cream pie is my favorite cake in the world, enjoy!
Boston cream pie filling
1/2 cup light cream
1/2 cup milk
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
one large package of instant pudding mix
1 1/2 cups of milk
mix together
half of a container of cool whip
I could eat this by its self
Boston Cream Filling
Ingredients
2 cups milk
1/4 cup granulated sugar
3 tablespoon cornstarch
1/4 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
Directions
In 2 quart saucepan mix milk, sugar, cornstarch, and salt, egg yolks. Cook over medium low heat, until mixture thickens and boils for 1 minute. Stir in vanilla. Let cool.
-------------------------------CREAM FILLING-----------------------------
1 1/2 c Milk; divided
2 tb Butter
1/3 c Flour
1 pn Salt
1/3 c Sugar
To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl,
combine the flour, salt and sugar. Then add 1/2 cup cold milk into dry
ingredients and stir until smooth. Slowly add some of the hot milk into the
bowl. Pour filling back into the saucepan and cook, stirring until thick.
Spread between cake, or spread on top with fruit
Pudding
3/4 C sugar
1/2 C flour
3 cups milk
3 eggs yokes
1 tsp vanilla
3 Tbsp butter
Combine Sugar flour and milk in med sauce pan...heat over med low heat until milk is hot....pour about 1 cup of hot milk into the beaten eggs to temper them.them pour into hot milk on stove...continue cooking and stirring until thick...remove from heat and add butter and vanilla.
Oh! One of my absolute FAVORITE desserts!
CREAM FILLING
1/3 c. sugar
2 TB. cornstarch
1/8 tsp. salt
1-1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla
Blend sugar, cornstarch %26amp; salt in med. saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boil. Boil and stir 1 min. Remove from heat; stir in vanilla. Cool to room temp
What are good websites to get recipes for cakes and sweets?
I absolutely love http://joyofbaking.com. They have beautiful pictures of their recipes plus very detailed instructions. Sometime more information than you need to know but you do learn things. I know that whenever I pick something from their site, it is going to be heavenly. I have never been disappointed. Just something to note, if they tell you that you must use a special ingredient as in type of chocolate, just use what you normally would. They tend to get a little fancy and I don't believe it would change the taste at all. You'll love it.What are good websites to get recipes for cakes and sweets?
I find everything on this site
http://allrecipes.com/What are good websites to get recipes for cakes and sweets?
paula dean website has some good things to look at!
I find everything on this site
http://allrecipes.com/What are good websites to get recipes for cakes and sweets?
paula dean website has some good things to look at!
What is the best cake fondant recipe?
http://whatscookingamerica.net/PegW/Fond鈥?/a>
I use the Marshmallow one but Fondant is pretty non tasty any way you go about it. Its very easy to make and work with and very stretchy.What is the best cake fondant recipe?
http://www.baking911.com/decorating/cake鈥?/a>
http://www.wilton.com/recipes/recipesand鈥?/a>
http://allrecipes.com/Recipe/Rolled-Fond鈥?/a>
(this one's really good!)
http://recipes.epicurean.com/recipe/2015鈥?/a>What is the best cake fondant recipe?
you can babby sitt or candy stores or an asceated
?????lipstick kiss
I use the Marshmallow one but Fondant is pretty non tasty any way you go about it. Its very easy to make and work with and very stretchy.What is the best cake fondant recipe?
http://www.baking911.com/decorating/cake鈥?/a>
http://www.wilton.com/recipes/recipesand鈥?/a>
http://allrecipes.com/Recipe/Rolled-Fond鈥?/a>
(this one's really good!)
http://recipes.epicurean.com/recipe/2015鈥?/a>What is the best cake fondant recipe?
you can babby sitt or candy stores or an asceated
?????
Betty Crocker super moist vanilla cake recipe?
i lost the box so i need to know what the recipe is in the back of the box. PLEASE !!! :)Betty Crocker super moist vanilla cake recipe?
Ingredients:
1 1/4 cups of water
1/3 cup veggie oil
3 large egss
Prep:
Preheat oven 350 degrees *for metal/glass pans, 325
Grease sides and bottom of each pan with shortening
Flour lightly
Mix:
Blend mix,water,oil and eggs in large bowl at low speed until
moist (about 30 sec)
Beat at medium speed for 2 min.
Pour batter in pans and bake immediately
Bake: *add 3-5 min for dark/coated pans
for 2 8-inch: 33-36 min
for 2 9-inch: 28-31 min
for 13x9-inch: 32-35 min
24 cupcakes: 18-21 min
Cake is done when toothpick inserted in center comes out clean
Cool for 15 minutes
Cool completely before frostingBetty Crocker super moist vanilla cake recipe?
I think it's 2 eggs, 1 1/4 cup water and 1/3 cup oil. Mix place in pan and back until edges pull away from cake pan. Bake at 350.
3 eggs
1/3 cup oil
1 1/4 cups water
grease all sides and bottom of pan
350 oven for shiny metal or glass pan
325 oven for dark or nonstick pan
beat ingrediants on low 30 sec, then on medium 2 min, pour in bowl
cook untill toothpick comes out clean
9x13 or two 8'; rounds - 29-34 min
2 9'; rounds - 24-29 min
24 cupcakes 2/3 full - 17-22 min
bundt - 39-44 min
I bake cakes using box mixes and this version ( depending you have the ingredients on hand ) is even better!
1 pkg cake mix
1 pkg vanilla pudding 4 serv size
4 eggs
1 cup sour cream
1/2 cup veg. oil
1/2 cup water
combine all ingredients and bake 350 degree oven for 30-35 min. Also line the bottoms of your cake layer pans with either parchment or wax paper, your cakes will pop right out!
Ingredients:
1 1/4 cups of water
1/3 cup veggie oil
3 large egss
Prep:
Preheat oven 350 degrees *for metal/glass pans, 325
Grease sides and bottom of each pan with shortening
Flour lightly
Mix:
Blend mix,water,oil and eggs in large bowl at low speed until
moist (about 30 sec)
Beat at medium speed for 2 min.
Pour batter in pans and bake immediately
Bake: *add 3-5 min for dark/coated pans
for 2 8-inch: 33-36 min
for 2 9-inch: 28-31 min
for 13x9-inch: 32-35 min
24 cupcakes: 18-21 min
Cake is done when toothpick inserted in center comes out clean
Cool for 15 minutes
Cool completely before frostingBetty Crocker super moist vanilla cake recipe?
I think it's 2 eggs, 1 1/4 cup water and 1/3 cup oil. Mix place in pan and back until edges pull away from cake pan. Bake at 350.
3 eggs
1/3 cup oil
1 1/4 cups water
grease all sides and bottom of pan
350 oven for shiny metal or glass pan
325 oven for dark or nonstick pan
beat ingrediants on low 30 sec, then on medium 2 min, pour in bowl
cook untill toothpick comes out clean
9x13 or two 8'; rounds - 29-34 min
2 9'; rounds - 24-29 min
24 cupcakes 2/3 full - 17-22 min
bundt - 39-44 min
I bake cakes using box mixes and this version ( depending you have the ingredients on hand ) is even better!
1 pkg cake mix
1 pkg vanilla pudding 4 serv size
4 eggs
1 cup sour cream
1/2 cup veg. oil
1/2 cup water
combine all ingredients and bake 350 degree oven for 30-35 min. Also line the bottoms of your cake layer pans with either parchment or wax paper, your cakes will pop right out!
Whats the costco birthday cake icing recipe?
Does anyone know how to make the icing from the costco birthday cakes they make? I absolutely love it xWhats the costco birthday cake icing recipe?
i don't know, but here are some good ones:
Quick and Easy Powdered Sugar Icing
2 cups powdered sugar (sifted)
1/2 teaspoon vanilla
2 tablespoons milk
Mix the powdered sugar with the vanilla and milk. Then add more milk a bit at a time until it is thin enough to drizzle over a cake. Once you've iced your cake, it's best to let it stand for one or two hours.
To make chocolate icing, add two tablespoons cocoa powder when you mix the powdered sugar and follow the rest of the recipe above.
Thick Vanilla Frosting
1 cup shortening
2 teaspoons vanilla
4 cups powdered sugar (sifted)
4 tablespoons milk
Beat together shortening and vanilla for 30 seconds medium speed with an electric mixer. Add 2 cups of powdered sugar a bit at a time while beating. Then add 2 tablespoons milk. Slowly add in the rest of the powdered sugar and the rest of the milk until you get the right thickness for your frosting.
hope i could help!
oh, and instead of Vanilla, just use choco if you prefer.
C=
i don't know, but here are some good ones:
Quick and Easy Powdered Sugar Icing
2 cups powdered sugar (sifted)
1/2 teaspoon vanilla
2 tablespoons milk
Mix the powdered sugar with the vanilla and milk. Then add more milk a bit at a time until it is thin enough to drizzle over a cake. Once you've iced your cake, it's best to let it stand for one or two hours.
To make chocolate icing, add two tablespoons cocoa powder when you mix the powdered sugar and follow the rest of the recipe above.
Thick Vanilla Frosting
1 cup shortening
2 teaspoons vanilla
4 cups powdered sugar (sifted)
4 tablespoons milk
Beat together shortening and vanilla for 30 seconds medium speed with an electric mixer. Add 2 cups of powdered sugar a bit at a time while beating. Then add 2 tablespoons milk. Slowly add in the rest of the powdered sugar and the rest of the milk until you get the right thickness for your frosting.
hope i could help!
oh, and instead of Vanilla, just use choco if you prefer.
C=
Chocolate Banana Cake Recipe?
anyone has a recipe to something similar as this??
http://www.secretrecipe.com.sg/
their signature chocolate banana cake..Chocolate Banana Cake Recipe?
Chocolate-Banana Cake Roll
INGREDIENTS
5 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
3/4 cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners' sugar for dusting
2 cups prepared chocolate frosting
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.Chocolate Banana Cake Recipe?
try googling it
There is a very good one in the Spring 2006 issue of Self Dishes magazine on page 108. Contact them at
www.selfdishes.com
It is called: Chocolate-Banana Cake with Walnuts
Chocolate Banana Cake:
53 min 15 min prep
1 package duncan hines moist deluxe devil's food cake mix
3 eggs
1 1/3 cups milk
1/2 cup crisco vegetable oil
TOPPING
1 package banana cream instant pudding, and pie filling mix (4 serving size)
1 cup milk
1 cup whipping cream, whipped
1 medium banana
lemon juice
chocolate sprinkles
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9x2 inch pan.
3. For cake: combine cake mix, eggs, milk and oil in large bowl.
4. Beat at low speed with electric mixer until moistened.
5. Beat at medium speed 2 minutes.
6. Pour into pan.
7. Bake at 350 degrees for 35-38 minutes or until toothpick inserted in center comes out clean.
8. FOR TOPPING-------------.
9. Combine pudding mix and milk in large bowl.
10. Stir until smooth.
11. Fold in whipped cream.
12. Spread on top of cooled cake.
13. Slice banana; dip in lemon juice, arrange on top.
14. Garnish with chocolate sprinkles.
15. Refrigerate until ready to serve.
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Directions:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting
http://www.secretrecipe.com.sg/
their signature chocolate banana cake..Chocolate Banana Cake Recipe?
Chocolate-Banana Cake Roll
INGREDIENTS
5 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
3/4 cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners' sugar for dusting
2 cups prepared chocolate frosting
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.Chocolate Banana Cake Recipe?
try googling it
There is a very good one in the Spring 2006 issue of Self Dishes magazine on page 108. Contact them at
www.selfdishes.com
It is called: Chocolate-Banana Cake with Walnuts
Chocolate Banana Cake:
53 min 15 min prep
1 package duncan hines moist deluxe devil's food cake mix
3 eggs
1 1/3 cups milk
1/2 cup crisco vegetable oil
TOPPING
1 package banana cream instant pudding, and pie filling mix (4 serving size)
1 cup milk
1 cup whipping cream, whipped
1 medium banana
lemon juice
chocolate sprinkles
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9x2 inch pan.
3. For cake: combine cake mix, eggs, milk and oil in large bowl.
4. Beat at low speed with electric mixer until moistened.
5. Beat at medium speed 2 minutes.
6. Pour into pan.
7. Bake at 350 degrees for 35-38 minutes or until toothpick inserted in center comes out clean.
8. FOR TOPPING-------------.
9. Combine pudding mix and milk in large bowl.
10. Stir until smooth.
11. Fold in whipped cream.
12. Spread on top of cooled cake.
13. Slice banana; dip in lemon juice, arrange on top.
14. Garnish with chocolate sprinkles.
15. Refrigerate until ready to serve.
1/2 cup margarine, softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate, melted
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups mashed, ripe bananas
1/2 teaspoon vanilla
Directions:
Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each. Stir in the cooled melted chocolate. Sift dry ingredients together and add to the batter alternately with the mashed bananas; stir in vanilla.
Pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 350 degree oven for 35 to 40 minutes, until cake tests done. Frost with a fluffy white frosting
Does anyone remeber a cake recipe that used Kelloggs Cornflakes. The recipe was on the back of the cereal box.
you can go to this site of the cereal and see if you can find it under the cake recipes they have.....they have several hope you find it. just click in cake on search on right side and it will bring up alot of cake recipes that have cornflakes in them. http://www.kelloggs.com/us/recipes/Does anyone remeber a cake recipe that used Kelloggs Cornflakes. The recipe was on the back of the cereal box.
2-3 chocolate candy bars (any kind you like)
corn flakes (depends how many portions you want to make)
melt the chocolate au bain marie (this means boil water in a pan and place a bowl with the chocolate in over the boiling water) when melted take the bowl of the heat and add the cornflakes, make sure that all the cornflakes are covered.
then spoon the covered cornflakes into paper pastry cups.
let the cornflakes cool.
and then place in fridge for couple of hours.
2-3 chocolate candy bars (any kind you like)
corn flakes (depends how many portions you want to make)
melt the chocolate au bain marie (this means boil water in a pan and place a bowl with the chocolate in over the boiling water) when melted take the bowl of the heat and add the cornflakes, make sure that all the cornflakes are covered.
then spoon the covered cornflakes into paper pastry cups.
let the cornflakes cool.
and then place in fridge for couple of hours.
Need a cake recipe with NO EGG IN!?
Ive got allergies.
To
Eggs
Nuts
Bannanaz
Peaches
Gravy
Dogs
Cats
Trees
E322
I need a cake mixture with no egg in that dont taste like crap.Need a cake recipe with NO EGG IN!?
ALL-IN-ONE VEGAN CHOCOLATE CAKE
(Serves 8)
This sure to be a party pleaser!
1/2 cup soft soy margarine
1 Tablespoon vinegar
1 cup soy milk
1 - 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sweetener
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water
Put vinegar in cup and add soy milk. Preheat oven to 350 degrees. Spray 2 round layer pans, 8'; x 1-1/2';, with Pam, or slightly oil and flour.
Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix Ener-G Egg Replacer and 1/4 cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently. Pour into prepared pans.
Bake for 30 to 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove from pans and cool on cake rack until cold Frost as desired.
Total calories per serving (without frosting): 250
Total Fat as % of Daily Value: 12% Fat 8 gm
Protein: 3gm Carbohydrate: 44 gm
Calcium: 20 mg Iron: 3 mg Sodium: 456 mg
Dietary Fiber: 1 gm
VANILLA CAKE
(Serves 8)
Here鈥檚 a simple white cake recipe.
1/2 cup soft soy margarine
2-3/4 cups all-purpose white flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
Spray two round 8'; x 1-2/3'; pans with Pam, or lightly oil and flour. Preheat oven to 375 degrees.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix soy milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in 4 steps, liquids in three.) Add mixed Ener-G along with the third addition of liquid. Turn evenly into pans.
Bake at 375 degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for 10 minutes. Remove from pans and let cool on rack until cold. Frost as desired.
Total calories per serving (without frosting): 295
Total fat as % of daily value: 12% Fat: 8 gm
Protein: 5 gm carbohydrates: 54 gm
Calcium: 69 mg Sodium: 298 mg
Dietary Fiber: 1 gmNeed a cake recipe with NO EGG IN!?
1 1/2 cups Bette Hagman flour mixture [1]
1 1/2 tsp xanthan gum [2]
1 cup sugar
3 Tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp vinegar
6 Tbsp oil
1 cup cold water
Preheat oven to 350 degrees F.
In a large mixing bowl, sift and mix GF flour, sugar, cocoa, soda and salt.
In a jug, mix vanilla, vinegar and oil. Pour the liquids over the dry ingredients and stir until batter is lump-free. The batter will be thin. Pour into an 8-inch square pan.
Bake at 350 degres F 25-35 minutes or until it springs back when touched lightly. Remove and stand 5 minutes before removing from pan to cool on rack.
Notes:
1. there are a range of Gluten-free flour mixtures to choose from: or you can make up a mixure yourself using the myriad of ';Homemade GF baking mix'; recipes available
2. xanthan gum is available to health food store, natural food suppliers etc - necessary for the cakes structure
3. a smaller cake is better than a larger cake since structurally this is a bit more fragile as it does not have gluten or egg - a pan no larger than 8';. Cupcakes are an excellent size.
4. don't overbake and handle carefully when hot/warm.
5. do not make comparisons between ';real'; cake and a dietary cake - this is going to be your daughter's ';real'; cake.
6. Variations:
- use coffee instead of water [boosts chocolate flavour without being noticeable]
OR
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
Make any cake recipe you like but replace the eggs with a half cup cooking oil
I needed one also and did a search for the term. Found several recipes including one made with powered cocoa. Needed it for grandsons birthday cake since we found out he is allergic to eggs also. Sure changed out buying and eating habits.
Egg-free Milk-free Chocolate Cake
Ingredients
1 cup all-purpose flour
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 cup water
Directions
1. Preheat oven to 350F degrees.
2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3. Set aside.
4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5. Add all liquid ingredients and combine with whisk just until blended.
6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
8. Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
http://www.recipezaar.com/recipe/getreci鈥?/a>
(*-*)
I make cake,brownies with no oil,milk,eggs just substitute these items with water instead it makes it light,fluffy keeps it soft and low ca,low fat,low carb..
Eggless Chocolate Cake
Preparation Time : 15 mts
Cooking Time : 40 mts
Serves / Makes : 8
Ingredients
Maida 1 陆 cups
Cocoa 3 tbsp
Sodabicarb 1 tsp
Cocoa powder 3 tbsp
Powdered sugar 1 cup
Milk 1 cup
Any odourless oil 5 tbsp
White vinegar 1 tbsp
Vanilla essence 1 tsp
Method
Sieve first five ingredients together.
To this, add sugar, milk, oil, vinegar %26amp; vanilla essence.
Beat well to blend all ingredients thoroughly.
Bake in a greased %26amp; floured tin at 350-375 degrees F till done.
It is so soft that you will not believe it is eggless!
Serve it plain or with sweetened cream,custard or icecream
To
Eggs
Nuts
Bannanaz
Peaches
Gravy
Dogs
Cats
Trees
E322
I need a cake mixture with no egg in that dont taste like crap.Need a cake recipe with NO EGG IN!?
ALL-IN-ONE VEGAN CHOCOLATE CAKE
(Serves 8)
This sure to be a party pleaser!
1/2 cup soft soy margarine
1 Tablespoon vinegar
1 cup soy milk
1 - 2/3 cups all-purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sweetener
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water
Put vinegar in cup and add soy milk. Preheat oven to 350 degrees. Spray 2 round layer pans, 8'; x 1-1/2';, with Pam, or slightly oil and flour.
Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix Ener-G Egg Replacer and 1/4 cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2 cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for 3 minutes at medium speed, scraping bowl frequently. Pour into prepared pans.
Bake for 30 to 35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for 5 minutes. Remove from pans and cool on cake rack until cold Frost as desired.
Total calories per serving (without frosting): 250
Total Fat as % of Daily Value: 12% Fat 8 gm
Protein: 3gm Carbohydrate: 44 gm
Calcium: 20 mg Iron: 3 mg Sodium: 456 mg
Dietary Fiber: 1 gm
VANILLA CAKE
(Serves 8)
Here鈥檚 a simple white cake recipe.
1/2 cup soft soy margarine
2-3/4 cups all-purpose white flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons Ener-G Egg Replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract
Spray two round 8'; x 1-2/3'; pans with Pam, or lightly oil and flour. Preheat oven to 375 degrees.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix soy milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in 4 steps, liquids in three.) Add mixed Ener-G along with the third addition of liquid. Turn evenly into pans.
Bake at 375 degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for 10 minutes. Remove from pans and let cool on rack until cold. Frost as desired.
Total calories per serving (without frosting): 295
Total fat as % of daily value: 12% Fat: 8 gm
Protein: 5 gm carbohydrates: 54 gm
Calcium: 69 mg Sodium: 298 mg
Dietary Fiber: 1 gmNeed a cake recipe with NO EGG IN!?
1 1/2 cups Bette Hagman flour mixture [1]
1 1/2 tsp xanthan gum [2]
1 cup sugar
3 Tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 Tbsp vinegar
6 Tbsp oil
1 cup cold water
Preheat oven to 350 degrees F.
In a large mixing bowl, sift and mix GF flour, sugar, cocoa, soda and salt.
In a jug, mix vanilla, vinegar and oil. Pour the liquids over the dry ingredients and stir until batter is lump-free. The batter will be thin. Pour into an 8-inch square pan.
Bake at 350 degres F 25-35 minutes or until it springs back when touched lightly. Remove and stand 5 minutes before removing from pan to cool on rack.
Notes:
1. there are a range of Gluten-free flour mixtures to choose from: or you can make up a mixure yourself using the myriad of ';Homemade GF baking mix'; recipes available
2. xanthan gum is available to health food store, natural food suppliers etc - necessary for the cakes structure
3. a smaller cake is better than a larger cake since structurally this is a bit more fragile as it does not have gluten or egg - a pan no larger than 8';. Cupcakes are an excellent size.
4. don't overbake and handle carefully when hot/warm.
5. do not make comparisons between ';real'; cake and a dietary cake - this is going to be your daughter's ';real'; cake.
6. Variations:
- use coffee instead of water [boosts chocolate flavour without being noticeable]
OR
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
Make any cake recipe you like but replace the eggs with a half cup cooking oil
I needed one also and did a search for the term. Found several recipes including one made with powered cocoa. Needed it for grandsons birthday cake since we found out he is allergic to eggs also. Sure changed out buying and eating habits.
Egg-free Milk-free Chocolate Cake
Ingredients
1 cup all-purpose flour
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 cup water
Directions
1. Preheat oven to 350F degrees.
2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3. Set aside.
4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5. Add all liquid ingredients and combine with whisk just until blended.
6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
8. Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
http://www.recipezaar.com/recipe/getreci鈥?/a>
(*-*)
I make cake,brownies with no oil,milk,eggs just substitute these items with water instead it makes it light,fluffy keeps it soft and low ca,low fat,low carb..
Eggless Chocolate Cake
Preparation Time : 15 mts
Cooking Time : 40 mts
Serves / Makes : 8
Ingredients
Maida 1 陆 cups
Cocoa 3 tbsp
Sodabicarb 1 tsp
Cocoa powder 3 tbsp
Powdered sugar 1 cup
Milk 1 cup
Any odourless oil 5 tbsp
White vinegar 1 tbsp
Vanilla essence 1 tsp
Method
Sieve first five ingredients together.
To this, add sugar, milk, oil, vinegar %26amp; vanilla essence.
Beat well to blend all ingredients thoroughly.
Bake in a greased %26amp; floured tin at 350-375 degrees F till done.
It is so soft that you will not believe it is eggless!
Serve it plain or with sweetened cream,custard or icecream
Chocolate cake recipe please?
I want to make a chocolate cake.but I don't want to try something off the Net or any cookbook ( cause sometimes those can be awfully wrong). I would like it if you can give me a detailed recipe that you have tried and tasted. And do tell me if there are any tricks and tips that'd make it better. Thanks.
Also, I've started baking recently, so, something not too tough.... And I'd not be using any Cake Mix off the market. All homemade.Chocolate cake recipe please?
This is a WW2 Recipe that my great grandma passed down to me- there are no eggs %26amp; this recipe is SO good!
WACKY CAKE
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon apple cider vinegar
5 tablespoons vegetable oil
1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan (be SURE you line it with waxed paper first or you will never get this out in one piece). Bake at 350掳F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
You really dont even need frosting for this, but what i do is mix some powdered sugar with a tiny pit of cocoa powder- add drops of water until it becomes runny then pour this all over the cake. It gives it just enough of a kick, plus when you heat a piece up in the microwave that topping makes the cake super moist, almost like a brownie.Chocolate cake recipe please?
There is some cake flour called Swans Down and it has a recipe for chocolate cake on the back of it. I made if for Easter this past year and it was awesome. Here is the recipe.
Chocolate Fudge Cake
The Ingredients:
--------------------------------------鈥?br>
1/2 cup butter
1 3/4 cups sugar
3 eggs
4 squares unsweetened chocolate, melted and cooled
2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
Baking Instructions:
--------------------------------------鈥?br>
For Frosting
3 ounces cream cheese
1/3 cup buttermilk or sweet milk
dash of salt
3 1/2 cups powdered sugar, sifted
3 squares sweetened chocolate, melted
1.Cream butter and add sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in chocolate.
2.Sift Swans Down Cake Flour with soda and salt. Add to creamed mixture alternately with milk and vanilla, beating after each addition until smooth.
3.Pour into two paper-lined 9 inch pans. Bake at 350 degrees for 35 minutes.
4.Cool in pans for 10 minutes. Remove from pans and cool on rack.
Make Frosting. Soften cream cheese with part of milk and add salt. Add sugar alternately with rest of milk, blending well after each addition. Beat until thick enough to spread on cake.
SIMPLE CHOCOLATE CAKE
1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
3 tbsp. cocoa
1 tbsp. vinegar
6 tbsp. oil
1 tsp. vanilla
1 c. water
Sift first five ingredients together, add remaining ingredients. Pour into 8 inch greased and floured round pan. Bake at 350 degrees for 30 minutes, let cool and frost with your favorite frosting or confectioners sugar.
The best thing I've ever had in my mouth :P is Sacher Cake
Have you thought of trying to bake it?
Its awesome!
http://www.sacher.com/en-original-sacher鈥?/a>
You can buy it online, and here's how to make it yourself:
http://www.aboutvienna.org/recipes/sache鈥?/a>
I have made this chocolate mousse cake many times. The chocolate mousse mixture is divided in half....you bake 1/2 for the cake and the other half is the mousse filling.
It's delicious. You top with whipping cream and sprinkle with chocolate curls. I use a thick Hersheys Bar to make the curls with a potato peeler. This works easier if the Hersheys Bar is at room tempeature.
Here's the recipe (which is from http://www.chocolate-addiction.com/choco鈥?/a>
Instructions for Cake:
1. Preheat oven to 325 degrees.
2. Melt chocolate and butter in a small saucepan over low heat.
3. Beat eggs yolks and 3/4 cup of the sugar in a large bowl for 5 minutes or until fluffy.
4. Stir melted chocolate mixture into the large bowl. Add vanilla.
5. Beat egg whites and cream of tartar until you can create stiff peaks.
6. Gradually stir in 1/4 cup of sugar into the egg white mixture. Fold into the chocolate mixture.
7. Pour 3/4 of the cake batter into a 9 x 3 inch spring foam pan.
8. Store the remaining cake batter in the refrigerator until needed later.
9. Bake cake for 35 minutes and let it cool. The middle of the cake will drop. This is normal.
10. Remove the outside ring of the springfoam pan. Slide cake onto a serving plate.
11. Spoon the refrigerated cake batter on top of the cake. Refrigerate for an hour; prepare the frosting during this time.
Ingredients for Frosting:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
1 small bar milk chocolate
raspberries for garnish (if desired)
Instructions for Frosting:
1. Beat heavy whipping cream in a small bowl until soft peaks form.
2. Gradually stir in powdered sugar and vanilla.
3. Beat until stiff peaks form.
4. Spread frosting over the cake.
5. Use a peeler to make chocolate curls with the chocolate bar and sprinkle these curls over the frosting.
6. Garnish with raspberries if desired.lipstick kiss
Also, I've started baking recently, so, something not too tough.... And I'd not be using any Cake Mix off the market. All homemade.Chocolate cake recipe please?
This is a WW2 Recipe that my great grandma passed down to me- there are no eggs %26amp; this recipe is SO good!
WACKY CAKE
1 1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon apple cider vinegar
5 tablespoons vegetable oil
1 cup cold water
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan (be SURE you line it with waxed paper first or you will never get this out in one piece). Bake at 350掳F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
You really dont even need frosting for this, but what i do is mix some powdered sugar with a tiny pit of cocoa powder- add drops of water until it becomes runny then pour this all over the cake. It gives it just enough of a kick, plus when you heat a piece up in the microwave that topping makes the cake super moist, almost like a brownie.Chocolate cake recipe please?
There is some cake flour called Swans Down and it has a recipe for chocolate cake on the back of it. I made if for Easter this past year and it was awesome. Here is the recipe.
Chocolate Fudge Cake
The Ingredients:
--------------------------------------鈥?br>
1/2 cup butter
1 3/4 cups sugar
3 eggs
4 squares unsweetened chocolate, melted and cooled
2 cups sifted Swans Down Cake Flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups milk
1 teaspoon vanilla extract
Baking Instructions:
--------------------------------------鈥?br>
For Frosting
3 ounces cream cheese
1/3 cup buttermilk or sweet milk
dash of salt
3 1/2 cups powdered sugar, sifted
3 squares sweetened chocolate, melted
1.Cream butter and add sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in chocolate.
2.Sift Swans Down Cake Flour with soda and salt. Add to creamed mixture alternately with milk and vanilla, beating after each addition until smooth.
3.Pour into two paper-lined 9 inch pans. Bake at 350 degrees for 35 minutes.
4.Cool in pans for 10 minutes. Remove from pans and cool on rack.
Make Frosting. Soften cream cheese with part of milk and add salt. Add sugar alternately with rest of milk, blending well after each addition. Beat until thick enough to spread on cake.
SIMPLE CHOCOLATE CAKE
1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking soda
3 tbsp. cocoa
1 tbsp. vinegar
6 tbsp. oil
1 tsp. vanilla
1 c. water
Sift first five ingredients together, add remaining ingredients. Pour into 8 inch greased and floured round pan. Bake at 350 degrees for 30 minutes, let cool and frost with your favorite frosting or confectioners sugar.
The best thing I've ever had in my mouth :P is Sacher Cake
Have you thought of trying to bake it?
Its awesome!
http://www.sacher.com/en-original-sacher鈥?/a>
You can buy it online, and here's how to make it yourself:
http://www.aboutvienna.org/recipes/sache鈥?/a>
I have made this chocolate mousse cake many times. The chocolate mousse mixture is divided in half....you bake 1/2 for the cake and the other half is the mousse filling.
It's delicious. You top with whipping cream and sprinkle with chocolate curls. I use a thick Hersheys Bar to make the curls with a potato peeler. This works easier if the Hersheys Bar is at room tempeature.
Here's the recipe (which is from http://www.chocolate-addiction.com/choco鈥?/a>
Instructions for Cake:
1. Preheat oven to 325 degrees.
2. Melt chocolate and butter in a small saucepan over low heat.
3. Beat eggs yolks and 3/4 cup of the sugar in a large bowl for 5 minutes or until fluffy.
4. Stir melted chocolate mixture into the large bowl. Add vanilla.
5. Beat egg whites and cream of tartar until you can create stiff peaks.
6. Gradually stir in 1/4 cup of sugar into the egg white mixture. Fold into the chocolate mixture.
7. Pour 3/4 of the cake batter into a 9 x 3 inch spring foam pan.
8. Store the remaining cake batter in the refrigerator until needed later.
9. Bake cake for 35 minutes and let it cool. The middle of the cake will drop. This is normal.
10. Remove the outside ring of the springfoam pan. Slide cake onto a serving plate.
11. Spoon the refrigerated cake batter on top of the cake. Refrigerate for an hour; prepare the frosting during this time.
Ingredients for Frosting:
1 cup heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla
1 small bar milk chocolate
raspberries for garnish (if desired)
Instructions for Frosting:
1. Beat heavy whipping cream in a small bowl until soft peaks form.
2. Gradually stir in powdered sugar and vanilla.
3. Beat until stiff peaks form.
4. Spread frosting over the cake.
5. Use a peeler to make chocolate curls with the chocolate bar and sprinkle these curls over the frosting.
6. Garnish with raspberries if desired.
One layer cake recipe?
I'm looking for a 1-layer cake recipe...doesn't matter what flavor...can I just half a ';normal'; recipe and put it in a 8inch pan?One layer cake recipe?
Sure to be a crowd pleaser - A Caramel Apple Layer Cake
Provided by Rachael Ray Mag: http://www.rachaelraymag.com/recipes/dessert-recipes/caramel-apple-layer-cake/article.htmlOne layer cake recipe?
i'm sure you could, but why not bake two and freeze one?
happy hunting
Sure to be a crowd pleaser - A Caramel Apple Layer Cake
Provided by Rachael Ray Mag: http://www.rachaelraymag.com/recipes/dessert-recipes/caramel-apple-layer-cake/article.htmlOne layer cake recipe?
i'm sure you could, but why not bake two and freeze one?
happy hunting
I';m looking for a great cup cake recipe,no any???
134 recipes for cupcakes here -- http://www.everylastrecipe.com/rdir-id-3鈥?/a>
Enjoy! ~-~I';m looking for a great cup cake recipe,no any???
If u wanna a homemade recipe then follow this link:
http://www.cooksrecipes.com/cake/fudgy_b鈥?/a>
or
http://www.recipes4cakes.com/cupcake/ang鈥?/a>
Or u can just buy cake mixes and make it even easier.I';m looking for a great cup cake recipe,no any???
make vegetarian there great even if ur not a vegetarian they use bananas instead of eggs its really good trust me its like chocolate bananas im not and vegetarian my friend is and i tried them there so go just look for it online @ ask.com
I Love Cupcakes!! I always use a box mix (because they are moist and cheaper) Then i just spruce them up.
Vanilla cake with penut butter frosting and i pipe jelly in the middle of the cupcake..
(Peanut butter frosting.. 1 jar vanilla frosting mixed with 1 cup peanut butter)
Red velvet cake with cream cheese frosting
Chocolate cake with chocolate frosting and topped with candy bar
Look at this site.. i get a lot of ideas from it!
Molten Chocolate Cakes With Sugar-Coated Raspberries
INGREDIENTS
* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
*
* Garnish:
* 1 (6 ounce) container raspberries, barely moistened and rolled in about
* 1/2 cup sugar right before serving
DIRECTIONS
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.
You make cup cakes the way you make a cake. You are just putting it in smaller pans (CUPCAKE SIZED) duh
This blog has a ton of cupcake recipes.
http://www.cupcakeblog.com/
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Red Velvet Cupcakes:
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
I used the yellow cake mix.
I thought I made amazing cupcakes. Then I caught Nigella Lawson making them on Foodnetwork. They looked A-May-Zing, so I tried them. They are the best cupcakes I have ever made. Astoundingly good, and gorgeous looking.
Here's the link....
you can try ehow.com or try going to google and asking for cooking websites
this recipe is a big hit with kids.
Self-Filled Cupcakes
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Enjoy! ~-~I';m looking for a great cup cake recipe,no any???
If u wanna a homemade recipe then follow this link:
http://www.cooksrecipes.com/cake/fudgy_b鈥?/a>
or
http://www.recipes4cakes.com/cupcake/ang鈥?/a>
Or u can just buy cake mixes and make it even easier.I';m looking for a great cup cake recipe,no any???
make vegetarian there great even if ur not a vegetarian they use bananas instead of eggs its really good trust me its like chocolate bananas im not and vegetarian my friend is and i tried them there so go just look for it online @ ask.com
I Love Cupcakes!! I always use a box mix (because they are moist and cheaper) Then i just spruce them up.
Vanilla cake with penut butter frosting and i pipe jelly in the middle of the cupcake..
(Peanut butter frosting.. 1 jar vanilla frosting mixed with 1 cup peanut butter)
Red velvet cake with cream cheese frosting
Chocolate cake with chocolate frosting and topped with candy bar
Look at this site.. i get a lot of ideas from it!
Molten Chocolate Cakes With Sugar-Coated Raspberries
INGREDIENTS
* 1 cup unsalted butter or unsalted margarine*
* 8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
* 5 large eggs
* 1/2 cup sugar
* Pinch of salt
* 4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
* 8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)
*
* Garnish:
* 1 (6 ounce) container raspberries, barely moistened and rolled in about
* 1/2 cup sugar right before serving
DIRECTIONS
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
2. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
3. Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
4. Top each with sugared raspberries and serve immediately.
You make cup cakes the way you make a cake. You are just putting it in smaller pans (CUPCAKE SIZED) duh
This blog has a ton of cupcake recipes.
http://www.cupcakeblog.com/
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Red Velvet Cupcakes:
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
I used the yellow cake mix.
I thought I made amazing cupcakes. Then I caught Nigella Lawson making them on Foodnetwork. They looked A-May-Zing, so I tried them. They are the best cupcakes I have ever made. Astoundingly good, and gorgeous looking.
Here's the link....
you can try ehow.com or try going to google and asking for cooking websites
this recipe is a big hit with kids.
Self-Filled Cupcakes
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
Anyone have a mud cake recipe?
Mud Cake With White Chocolate Ganache and Walnuts
Preparation time: 30 minutes
Cooking time: 60-70 minutes
You Will Need
1 cup firmly packed brown sugar
1 cup milk
3/4 cup (1 1/2 sticks) butter, cut up
1/3 cup molasses
5 ounces white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups White Chocolate Ganache
12 walnut halves
What to Do
1. Preheat the oven to 325掳F. Butter a 9-inch round cake pan. Line with waxed paper.
2. Place the sugar, milk, butter, molasses, and chocolate in a saucepan and stir over low heat, without boiling, until smooth. Set aside to cool.
3. Sift the flour, baking powder, and salt into a medium bowl. Gradually stir the dry ingredients and eggs into the sugar mixture. Spoon the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake completely in the pan. Turn out onto a rack. Carefully remove the paper and let cool completely. Spread with the ganache. Decorate with the walnuts.
Yield: 9-inch cake
http://www.rd.com/content/mud-cake-recip鈥?/a>
Mud Cake
250 g butter
150 g dark chocolate, chopped
2 cups sugar
1 cup hot water
1/3 cup whiskey
4 teaspoons dry instant coffee
1 1/2 cups plain flour (all purpose)
1/4 cup self-raising flour
1/4 cup cocoa powder
2 eggs, lightly beaten
Grease a 23cm slab pan, line the bottom with paper, grease the paper.
Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
it's quite a thin batter, so don't panic!
Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
Stand 10 minutes before turning onto a wire rack to cool.
Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
http://www.recipezaar.com/48410
(*-*)Anyone have a mud cake recipe?
Here's a good recipe from the food network. enjoy :)Anyone have a mud cake recipe?
Mississippi Mud Cake
1 1/4 cups butter, softened
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
1/2 cup milk
3 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nut and teaspoon of the vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get ';muddied'; by the spreading action.
To Make Icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner's sugar. Once well combined spoon over the still hot cake.
Mississippi Mud Cake
INGREDIENTS
2 cups white sugar
1 1/2 cups butter, softened
1 1/3 cups flaked coconut
4 eggs
2/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 3/4 cups confectioners' sugar
2 tablespoons evaporated milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
Preparation time: 30 minutes
Cooking time: 60-70 minutes
You Will Need
1 cup firmly packed brown sugar
1 cup milk
3/4 cup (1 1/2 sticks) butter, cut up
1/3 cup molasses
5 ounces white chocolate, coarsely chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups White Chocolate Ganache
12 walnut halves
What to Do
1. Preheat the oven to 325掳F. Butter a 9-inch round cake pan. Line with waxed paper.
2. Place the sugar, milk, butter, molasses, and chocolate in a saucepan and stir over low heat, without boiling, until smooth. Set aside to cool.
3. Sift the flour, baking powder, and salt into a medium bowl. Gradually stir the dry ingredients and eggs into the sugar mixture. Spoon the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the cake completely in the pan. Turn out onto a rack. Carefully remove the paper and let cool completely. Spread with the ganache. Decorate with the walnuts.
Yield: 9-inch cake
http://www.rd.com/content/mud-cake-recip鈥?/a>
Mud Cake
250 g butter
150 g dark chocolate, chopped
2 cups sugar
1 cup hot water
1/3 cup whiskey
4 teaspoons dry instant coffee
1 1/2 cups plain flour (all purpose)
1/4 cup self-raising flour
1/4 cup cocoa powder
2 eggs, lightly beaten
Grease a 23cm slab pan, line the bottom with paper, grease the paper.
Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
it's quite a thin batter, so don't panic!
Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
Stand 10 minutes before turning onto a wire rack to cool.
Serve dusted with sifted icing (confectioner's) sugar, and whipped cream if you wish.
http://www.recipezaar.com/48410
(*-*)Anyone have a mud cake recipe?
Here's a good recipe from the food network. enjoy :)Anyone have a mud cake recipe?
Mississippi Mud Cake
1 1/4 cups butter, softened
1/2 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped walnuts
2 teaspoons vanilla extract
1 (7 ounce) jar marshmallow creme
1/2 cup milk
3 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
In a large sauce pan over low heat, melt 1 cup of the butter or margarine and the cocoa. Stir often. Remove from heat and add white sugar, beat well. Beat in eggs one at a time.
Combine flour, baking powder, and salt and stir into the egg mixture. Stir in the chopped nut and teaspoon of the vanilla. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. Remove cake from oven and spread the marshmallow cream over the cake. Spoon chocolate icing over marshmallow topping while the cake is still hot and spread. The cake will get ';muddied'; by the spreading action.
To Make Icing: Beat together the remaining 1/4 cup butter or margarine, 1/3 cup cocoa, 1 teaspoon vanilla, the milk and the confectioner's sugar. Once well combined spoon over the still hot cake.
Mississippi Mud Cake
INGREDIENTS
2 cups white sugar
1 1/2 cups butter, softened
1 1/3 cups flaked coconut
4 eggs
2/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 ounces marshmallow creme
3 3/4 cups confectioners' sugar
2 tablespoons evaporated milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.
Vinegar Cake Recipe?
Is there a recipe for a cake that includes vinegar?Vinegar Cake Recipe?
Well this is something my grandmother made and it has VINEGAR in it so maybe this will help you out, and damn it is good!!
Chocolate vinegar cake Recipe
Title: Chocolate Vinegar Cake
Categories: Chocolate, Cakes/choc.
Yield: 9 servings
1 1/2 c Flour; unbleached, sifted
1 c Sugar
3 tb Cocoa; baking
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 tb Vinegar
5 tb Butter or regular margarine
1 c ;water
1 x --mocha chocolate frosting--
1 ea ------------------------ 1 3/4 c Confectioners' sugar
3 tb Cocoa; baking 3 tb Butter or regular margarine
3 tb Coffee; brewed, hot 1/2 ts Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third. Pour water over all.
Beat with a wooden spoon until well blended. Pour batter into a greased
9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25
minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
mixing bowl. Beat, with an electric mixer set at medium speed, until
smooth. The
vinegar was used to keep the cake from spoiling.Vinegar Cake Recipe?
Yes! this cake is great. in my family, we call it ';Wacky Cake'; and mix it right in the cake pan. It's a family favorite and you would never know it has vinegar and no eggs. I would definitely use apple
cider vinegar. Report Abuse
Yeah, I've got one like that......
Lickety-split cocoa cake
11/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
sift together dry ingredients. Whisk in wet ingredients and pour into greased and floured 8x8 pan bake at 350 degrees F 35-40 minutes
Well this is something my grandmother made and it has VINEGAR in it so maybe this will help you out, and damn it is good!!
Chocolate vinegar cake Recipe
Title: Chocolate Vinegar Cake
Categories: Chocolate, Cakes/choc.
Yield: 9 servings
1 1/2 c Flour; unbleached, sifted
1 c Sugar
3 tb Cocoa; baking
1 ts Baking soda
1/2 ts Salt
1 ts Vanilla extract
1 tb Vinegar
5 tb Butter or regular margarine
1 c ;water
1 x --mocha chocolate frosting--
1 ea ------------------------ 1 3/4 c Confectioners' sugar
3 tb Cocoa; baking 3 tb Butter or regular margarine
3 tb Coffee; brewed, hot 1/2 ts Vanilla extract
Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well;
vinegar into 1 well and melted butter into the third. Pour water over all.
Beat with a wooden spoon until well blended. Pour batter into a greased
9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25
minutes or until cake tests done. Cool in pan on rack. Frost with Mocha
Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine
confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a
mixing bowl. Beat, with an electric mixer set at medium speed, until
smooth. The
vinegar was used to keep the cake from spoiling.Vinegar Cake Recipe?
Yes! this cake is great. in my family, we call it ';Wacky Cake'; and mix it right in the cake pan. It's a family favorite and you would never know it has vinegar and no eggs. I would definitely use apple
cider vinegar. Report Abuse
Yeah, I've got one like that......
Lickety-split cocoa cake
11/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
sift together dry ingredients. Whisk in wet ingredients and pour into greased and floured 8x8 pan bake at 350 degrees F 35-40 minutes
Recipes using lemon cake mix?
I have three boxes of lemon cake mix but I don't want to make a lemon cake. What can I make? I don't have to use all three boxes. I need some ideas! thanks.Recipes using lemon cake mix?
here is a super easy and fun recipe that will allow you to make cookies with your cake mix!
lemon mix cookies
1 egg
1 box lemon cake mix (no pudding)
1 (8 oz.) container Cool Whip
directions
Mix all together. Roll off a spoon into powdered sugar which will make a ball. Place on greased and floured cookie sheet. Bake quickly at 350 degrees for 10 minutes.Recipes using lemon cake mix?
Lemonade Cake
1 (3 ounce) package lemon flavored gelatin
3/4 cup boiling water
1 (18.25 ounce) package lemon cake mix
3/4 cup vegetable oil
4 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup white sugar
IRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2.Dissolve lemon gelatin the boiling water. Set aside.
3.Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
4.Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
5.To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
serves 14
Pineapple Lemon Cake
1 (18.25 ounce) package lemon cake mix
6 egg whites
1/3 cup applesauce
1 (3.5 ounce) package instant vanilla pudding mix
1 (15 ounce) can crushed pineapple with juice
1 (16 ounce) package frozen whipped topping, thawed
.DIRECTIONS
1.Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
2.To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
serves 24
Key Lime Cake
INGREDIENTS (Nutrition)
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2.In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4.To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
here is a super easy and fun recipe that will allow you to make cookies with your cake mix!
lemon mix cookies
1 egg
1 box lemon cake mix (no pudding)
1 (8 oz.) container Cool Whip
directions
Mix all together. Roll off a spoon into powdered sugar which will make a ball. Place on greased and floured cookie sheet. Bake quickly at 350 degrees for 10 minutes.Recipes using lemon cake mix?
Lemonade Cake
1 (3 ounce) package lemon flavored gelatin
3/4 cup boiling water
1 (18.25 ounce) package lemon cake mix
3/4 cup vegetable oil
4 eggs
1 (6 ounce) can frozen lemonade concentrate, thawed
3/4 cup white sugar
IRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2.Dissolve lemon gelatin the boiling water. Set aside.
3.Combine cake mix, vegetable oil, and eggs. Mix well and add gelatin mixture then beat for 5 minutes. Pour batter into the prepared pan.
4.Bake at 350 degrees F (175 degrees C) for 1 hour. While cake is still warm and in the pan, puncture cake with the tines of a fork. Then pour lemonade glaze over cake. Let cake cool completely before removing from pan.
5.To Make Lemonade Glaze: Combine the thawed frozen lemonade with the white sugar and mix thoroughly.
serves 14
Pineapple Lemon Cake
1 (18.25 ounce) package lemon cake mix
6 egg whites
1/3 cup applesauce
1 (3.5 ounce) package instant vanilla pudding mix
1 (15 ounce) can crushed pineapple with juice
1 (16 ounce) package frozen whipped topping, thawed
.DIRECTIONS
1.Prepare cake mix as directed, except substitute egg whites for eggs and applesauce for oil. Bake in a 9x13 inch pan as directed. Pour pineapple over cake as soon as it comes out of the oven. Cool.
2.To make the frosting: Prepare instant pudding as directed. Fold in whipped topping. Let sit 10 minutes. Spread over cake.
serves 24
Key Lime Cake
INGREDIENTS (Nutrition)
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
2.In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
3.Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
4.To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.
Cherry chip cookie bar with cake mix recipe?
My sister used to make cherry chip cookie bars with cherry chip cake mix. She is on vacation, so I can't ask her for the recipe, but I would love to make them this weekend. Can anyone help me out with a recipe?Cherry chip cookie bar with cake mix recipe?
Cherry Chip Squares
1 cherry chip cake mix
2 eggs
1/3 cup oil
Preheat oven to 350*
In a bowl,mix cake mix,eggs and oil together.Mixture will be stiff.Spread the mixture into a greased 9x13'; pan.
Bake for 13-17 minutes or until lightly brown on top.lipstick kiss
Cherry Chip Squares
1 cherry chip cake mix
2 eggs
1/3 cup oil
Preheat oven to 350*
In a bowl,mix cake mix,eggs and oil together.Mixture will be stiff.Spread the mixture into a greased 9x13'; pan.
Bake for 13-17 minutes or until lightly brown on top.
Im looking for recipes for cakes or pies with pineapple, nuts and cool whip in it, i use to have a recipe like
that, but can't find it now.Im looking for recipes for cakes or pies with pineapple, nuts and cool whip in it, i use to have a recipe like
Maybe this could be it?
Million Dollar Pie
Yields: 8 servings
';Chopped pecans and crushed pineapple are stirred into sweetened condensed milk and lemon juice';
INGREDIENTS:
1 (9 inch) prepared graham
cracker crust
1 (14 ounce) can sweetened
condensed milk
1/2 cup lemon juice 1 (8 ounce) can crushed
pineapple, drained
1/2 cup chopped pecans
1 (16 ounce) package frozen
whipped topping, thawed
DIRECTIONS:
1. In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping.
2. Pour mixture into prepared crust. Chill before serving.Im looking for recipes for cakes or pies with pineapple, nuts and cool whip in it, i use to have a recipe like
container of cool whip, large can of crushed pinapple, large container of cottage cheese, box of pistaccio jello, pour all together, mix well, chill, its sweet, it has nuts and its wonderful
Like a pineapple unside down cake? with nuts and cool whip?
Pina Colada Cake
1 box white or yellow cake mix with pudding the mix
1 can sweetened condensed milk
8 ounce Cool Whip
8 ounce angel flake coconut
1 can frozen pina colada mix (or) 1 can cream of coconut
Bake cake in 9x13x2 pan according to package directions. Remove from oven. Use a soda straw to poke holes all overe the top. Pour milk overe the cake while still warm. Let the cake cool Mix topping ingredients and spread evenly over the cake. Refrigerate. Best if prepared 12-24 hours before serving time.
YUM !
Pineapple Dream Cake (Darla)
1 pkg. yellow cake mix 1 lg. box vanilla pudding
1 lg. can crushed pineapple (with juice) 1 cup whipped cream (whipped)
1 cup sugar 1 cup pecans (chopped)
Bake cake in 13x9 pan as directed on pkg. Poke holes in cake. Combine crushed pineapple %26amp; sugar in saucepan %26amp; mix until sugar is dissolved. Pour over cake. Prepare pudding and pour over pineapple. Refrigerate overnight. Prepare whipped cream %26amp; spread over pudding. Sprinkle with pecans. Refrigerate until ready to serve.
Maybe this could be it?
Million Dollar Pie
Yields: 8 servings
';Chopped pecans and crushed pineapple are stirred into sweetened condensed milk and lemon juice';
INGREDIENTS:
1 (9 inch) prepared graham
cracker crust
1 (14 ounce) can sweetened
condensed milk
1/2 cup lemon juice 1 (8 ounce) can crushed
pineapple, drained
1/2 cup chopped pecans
1 (16 ounce) package frozen
whipped topping, thawed
DIRECTIONS:
1. In a large bowl, whisk together condensed milk and lemon juice. Stir in drained pineapple and chopped pecans. Fold in whipped topping.
2. Pour mixture into prepared crust. Chill before serving.Im looking for recipes for cakes or pies with pineapple, nuts and cool whip in it, i use to have a recipe like
container of cool whip, large can of crushed pinapple, large container of cottage cheese, box of pistaccio jello, pour all together, mix well, chill, its sweet, it has nuts and its wonderful
Like a pineapple unside down cake? with nuts and cool whip?
Pina Colada Cake
1 box white or yellow cake mix with pudding the mix
1 can sweetened condensed milk
8 ounce Cool Whip
8 ounce angel flake coconut
1 can frozen pina colada mix (or) 1 can cream of coconut
Bake cake in 9x13x2 pan according to package directions. Remove from oven. Use a soda straw to poke holes all overe the top. Pour milk overe the cake while still warm. Let the cake cool Mix topping ingredients and spread evenly over the cake. Refrigerate. Best if prepared 12-24 hours before serving time.
YUM !
Pineapple Dream Cake (Darla)
1 pkg. yellow cake mix 1 lg. box vanilla pudding
1 lg. can crushed pineapple (with juice) 1 cup whipped cream (whipped)
1 cup sugar 1 cup pecans (chopped)
Bake cake in 13x9 pan as directed on pkg. Poke holes in cake. Combine crushed pineapple %26amp; sugar in saucepan %26amp; mix until sugar is dissolved. Pour over cake. Prepare pudding and pour over pineapple. Refrigerate overnight. Prepare whipped cream %26amp; spread over pudding. Sprinkle with pecans. Refrigerate until ready to serve.
Vegan cake, cookie, muffin, recipes?????
my little 6 year old cousin is alergic to all dairy products. we just found out that she can have eggs, but it must be a minimum. i am tyring to find recipes (preferably without eggs) so that i can make her cookies, cakes, muffins etc. Does anyone have any recipes??/
THANKS!!Vegan cake, cookie, muffin, recipes?????
www.vegweb.com
You can also get ';Vegan Cupcakes Take Over the World'; by Isa Chandra Moskowitz. Her ';Vegan With a Vengeance'; has a list of egg replacers.
';How it All Vegan!'; and ';Garden of Vegan'; by Sarah Kramer and Tanya Barnard and ';La Dolce Vegan'; by Sarah Kramer also have great vegan recipes.
Check out the Vegan Lunchbox blog for vegan lunch ideas.
Use soy milk instead of cows' milk in baking. If you find a nonvegan recipe, you can sub soy milk for cows' milk.Vegan cake, cookie, muffin, recipes?????
If you are going to slag off vegetarian who care about animals one minute then come here asking for our help, isn't that a bit hypocrytical ?
...here is your last contribution to the V%26amp;V section, not nice really:
o BLAH BLAH BLAH!!! yall need to stop with that ';LETS SAVE THE ANIMALS'; CRAP!!!! You all talk about factories, and bad treatment of animlas and crap, but u dont realize it was not always like this. Us humans, who can actually think and solve problems, HAVE rank over animals. WE NEED TO SURVIVE. we neet protein and we need to satisfy our needs. Animals were put here for OUR survival. MMM I LOVE THE FLESH OF PIGS, COWS, AND CHICKENS. YUM YUM YUMMY!!!!!!
AND THEN, ALL OF YOU GO OUT AND BUY THESE OVER PIRCED ';REPLACEMENTS';.... HOW NATURAL IS THAT.
Not very nice, was it ??
Oh, you don't ';need'; protein from animals, not at all.
Did you enjoy your 16 thumbs down for your answer above ?? If that wasn't enough for you, try reading through the negative comments you generated.
WORLDS GREATEST VEGAN CAKE RECIPE (haha, well, in my opinion. It's super easy to make and tastes just like ';real'; chocolate cake)
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/2 cup oil
1 1/2 tsp vinegar
1 tsp baking soda
1 cup cold water
Mix dry ingredients together; mix wet ingredients togther; combine; bake at 375 for about half an hour.
this vegan chocolate cakes pretty nice
Ingredients
300g self raising flour
3 level tsp baking powder
50g cocoa powder
250g caster sugar
1tsp vanilla essence
9 tbsp sunflower oil
250 ml orange juice
100ml water
1 orange zested
8” loose bottomed tin (greased)
ICING
250g icing sugar
1tbsp Cocoa
50g sunflower marg
3tbsp boiling water
Method/Procedure
preheat oven to 190°C
Sift the flour with the cocoa powder, baking powder and the sugar.
Mix with the rest of the ingredients
put in the tin and bake until it looks ready for about 20 - 30 minutes
THANKS!!Vegan cake, cookie, muffin, recipes?????
www.vegweb.com
You can also get ';Vegan Cupcakes Take Over the World'; by Isa Chandra Moskowitz. Her ';Vegan With a Vengeance'; has a list of egg replacers.
';How it All Vegan!'; and ';Garden of Vegan'; by Sarah Kramer and Tanya Barnard and ';La Dolce Vegan'; by Sarah Kramer also have great vegan recipes.
Check out the Vegan Lunchbox blog for vegan lunch ideas.
Use soy milk instead of cows' milk in baking. If you find a nonvegan recipe, you can sub soy milk for cows' milk.Vegan cake, cookie, muffin, recipes?????
If you are going to slag off vegetarian who care about animals one minute then come here asking for our help, isn't that a bit hypocrytical ?
...here is your last contribution to the V%26amp;V section, not nice really:
o BLAH BLAH BLAH!!! yall need to stop with that ';LETS SAVE THE ANIMALS'; CRAP!!!! You all talk about factories, and bad treatment of animlas and crap, but u dont realize it was not always like this. Us humans, who can actually think and solve problems, HAVE rank over animals. WE NEED TO SURVIVE. we neet protein and we need to satisfy our needs. Animals were put here for OUR survival. MMM I LOVE THE FLESH OF PIGS, COWS, AND CHICKENS. YUM YUM YUMMY!!!!!!
AND THEN, ALL OF YOU GO OUT AND BUY THESE OVER PIRCED ';REPLACEMENTS';.... HOW NATURAL IS THAT.
Not very nice, was it ??
Oh, you don't ';need'; protein from animals, not at all.
Did you enjoy your 16 thumbs down for your answer above ?? If that wasn't enough for you, try reading through the negative comments you generated.
WORLDS GREATEST VEGAN CAKE RECIPE (haha, well, in my opinion. It's super easy to make and tastes just like ';real'; chocolate cake)
1 1/2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/2 cup oil
1 1/2 tsp vinegar
1 tsp baking soda
1 cup cold water
Mix dry ingredients together; mix wet ingredients togther; combine; bake at 375 for about half an hour.
this vegan chocolate cakes pretty nice
Ingredients
300g self raising flour
3 level tsp baking powder
50g cocoa powder
250g caster sugar
1tsp vanilla essence
9 tbsp sunflower oil
250 ml orange juice
100ml water
1 orange zested
8” loose bottomed tin (greased)
ICING
250g icing sugar
1tbsp Cocoa
50g sunflower marg
3tbsp boiling water
Method/Procedure
preheat oven to 190°C
Sift the flour with the cocoa powder, baking powder and the sugar.
Mix with the rest of the ingredients
put in the tin and bake until it looks ready for about 20 - 30 minutes
Any suggestions on finding a good ';cake from scratch'; recipe?
I used two well known cookbooks, but the yellow cake was so insanely bland. Any suggestions on where to look for something that is good?Any suggestions on finding a good ';cake from scratch'; recipe?
http://allrecipes.com/Recipes/Baking/Cak鈥?/a>
http://www.sofeminine.co.uk/m/food/bakin鈥?/a>
http://southernfood.about.com/od/cakerec鈥?/a>
http://www.cooksrecipes.com/category/cak鈥?/a>
hope these help :)Any suggestions on finding a good ';cake from scratch'; recipe?
Go to recipezaar.com ALL KINDS of great cake recipes!
epicurious.com, recipezaar.com, foodtv.com
Try a ';German Chocolate'; cake. Rich flavour and nice and moist. Usually requires a bit more work as it uses baking chololate instead of coacoa. But it's well worth it.
I am going to make this cake tonight. It is from The Pope Cookbook which was published in the 40's
Glamour Cake
-sift together and set aside-
1 3/4 C regular flour
1/4 teaspoon salt
2 1/4 teaspoon baking powder
-cream-
6 Tablespoons medium soft butter
1 cup sugar
-beat in-
2 eggs
2 teaspoons vanilla
-add alternately with flour-
3/4 cup milk
Bake for 30-35 minutes in a 8x8 square cake pan which has been buttered and floured.
ina garten's coconut cupcakes are pretty yummy
http://www.foodnetwork.com/food/recipes/鈥?/a>
a delicious cake!!!
INGREDIENTS
1 (18.25 ounce) package angel food cake mix
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 pints fresh strawberries, halved
DIRECTIONS
Bake cake for filling according to package directions. Let cool.
Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.
carrot cake, double chocolate cake, and um angle food cake! three good ones!
http://allrecipes.com/Recipes/Baking/Cak鈥?/a>
http://www.sofeminine.co.uk/m/food/bakin鈥?/a>
http://southernfood.about.com/od/cakerec鈥?/a>
http://www.cooksrecipes.com/category/cak鈥?/a>
hope these help :)Any suggestions on finding a good ';cake from scratch'; recipe?
Go to recipezaar.com ALL KINDS of great cake recipes!
epicurious.com, recipezaar.com, foodtv.com
Try a ';German Chocolate'; cake. Rich flavour and nice and moist. Usually requires a bit more work as it uses baking chololate instead of coacoa. But it's well worth it.
I am going to make this cake tonight. It is from The Pope Cookbook which was published in the 40's
Glamour Cake
-sift together and set aside-
1 3/4 C regular flour
1/4 teaspoon salt
2 1/4 teaspoon baking powder
-cream-
6 Tablespoons medium soft butter
1 cup sugar
-beat in-
2 eggs
2 teaspoons vanilla
-add alternately with flour-
3/4 cup milk
Bake for 30-35 minutes in a 8x8 square cake pan which has been buttered and floured.
ina garten's coconut cupcakes are pretty yummy
http://www.foodnetwork.com/food/recipes/鈥?/a>
a delicious cake!!!
INGREDIENTS
1 (18.25 ounce) package angel food cake mix
2 cups heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons unsweetened cocoa powder
2 pints fresh strawberries, halved
DIRECTIONS
Bake cake for filling according to package directions. Let cool.
Slice angel food cake in half horizontally. Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.
In a bowl combine cream, confectioners' sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly.
Replace top of cake; pressing gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing. Serves 10-12 people.
carrot cake, double chocolate cake, and um angle food cake! three good ones!
Ice cream cake icing/frosting mixture/recipes?
I make ice cream cakes quite often and i am currently having a hard time with my usual mixture. I usually just do the powdered sugar and crisco recipe. I just eyeball it up and it comes out good. Today i did a bigger batch than i usually do and it isnt looking too hot. What is a good measurement for the mixture.
And also if you have an other easy recipes for good icing. feel free to post them.
ThanksIce cream cake icing/frosting mixture/recipes?
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2陆 cups.
Ice cream cake icing/frosting mixture/recipes?
The best 'frosting' I ever found for an ice cream cake - Cool Whip. It's so simple, can't really decorate it with much because it's so light, but everyone loves whipped topping on ice cream sundaes, so why not?
And also if you have an other easy recipes for good icing. feel free to post them.
ThanksIce cream cake icing/frosting mixture/recipes?
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2陆 cups.
Ice cream cake icing/frosting mixture/recipes?
The best 'frosting' I ever found for an ice cream cake - Cool Whip. It's so simple, can't really decorate it with much because it's so light, but everyone loves whipped topping on ice cream sundaes, so why not?
Does anyone have a caramel mud cake recipe that uses Nestle Caramel Top N Fill????
Caramel Mud Cake
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2录 cups (450g) firmly packed brown sugar
1陆 cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
CARAMEL FROSTING
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1陆 cups (240g) icing sugar mixture
METHOD
1. Preheat oven to slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.
per serving 22.4g fat; 3069kJ
tips If the cake starts to overbrown but is not quite cooked, cover it loosely with foil.
250g unsalted butter, chopped
200g white chocolate, chopped coarsely
2录 cups (450g) firmly packed brown sugar
1陆 cups (375ml) water
2 cups (300g) plain flour
2/3 cup (100g) self-raising flour
1 teaspoon vanilla essence
3 eggs, beaten lightly
CARAMEL FROSTING
125g butter, chopped
1 cup (200g) firmly packed brown sugar
1/3 cup (80ml) milk
1陆 cups (240g) icing sugar mixture
METHOD
1. Preheat oven to slow. Grease deep 22cm-round cake pan; line base and side with baking paper, extending paper 5cm above edge of pan.
2. Combine butter, chocolate, sugar and the water in medium saucepan; stir over low heat until mixture is smooth. Transfer mixture to large bowl; cool 15 minutes. Whisk in flours, then essence and eggs.
3. Pour mixture into prepared pan; bake in slow oven about 2 hours. Stand in pan 10 minutes; turn onto wire rack to cool.
4. Place cake, top side up, on serving plate; spread cold cake with caramel frosting.
CARAMEL FROSTING
Melt butter in small saucepan. Stir in brown sugar and milk; bring to a boil. Reduce heat; simmer, uncovered, 3 minutes, cool. Gradually stir in icing sugar until frosting is of spreadable consistency.
per serving 22.4g fat; 3069kJ
tips If the cake starts to overbrown but is not quite cooked, cover it loosely with foil.
What is a really YUMMY chocolate cake recipe?
Deep Chocolate Cake
Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.What is a really YUMMY chocolate cake recipe?
Betty Crocker chocolate cake mixWhat is a really YUMMY chocolate cake recipe?
I like Wal-Mart brand Devil's food cake mix. Make according to package directions. Then take one container of vanilla frosting and mix in about 1/2 cup creamy peanut butter. Decorate with whole or chopped mini Reese Cups.
its called a better then sex cake u can find it on cooks.com
YUMMMMMY!!!
German Chocolate Crunch Cake
1 box German chocolate cake mix, baked
1 can Eagle brand Sweetened condensed milk
1 jar Caramel ice cream topping
1 small carton Cool Whip
1 package Toffee bits
Oven Temp ~ per package directions
Bake Time ~ per package directions
Pan Type ~ 9 x 13 inch pan
Preheat oven. Bake cake as directed on the package.
After cake has been baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the top of cake.
Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over this and spread. Generously sprinkle the toffee bits over the top of cool whip. Leave in refrigerator at least 4 hours or overnight.
Another YUMMMMY!!!
German Chocolate Up-Side-Down Cake
1 cup Shredded coconut
1 cup Chopped pecans
1 German chocolate cake mix
1 stick Butter or margarine
1 pkg. (8 oz.) Cream cheese
1 lb. Confectioner's sugar
Oven Temp ~ 350掳
Baking Time ~ 35 - 45 Min.
Pan Type ~ 9'; x 13'; inch pan
Preheat oven, grease bottom of cake pan. Mix coconut and pecans; sprinkle on bottom of pan. Mix cake as directed on box; pour on top of coconut and pecans. Heat the butter and the cream cheese, on low heat; just until you can stir it.
Remove from heat, add the confectioner's sugar, and stir until well blended. Pour cream cheese mixture on top of cake mix. Bake. The cream cheese mixture will sink to bottom, forming a creamy layer between the cake and coconut- pecan mixture.
Happy Holidays!!!!!
Okay, these are cupcakes, but oh so good. I suppose you can make it into a cake. You make a normal chocolate cake mix, pour the cake into the cupcake holes, then on the side you mix cream cheese and powdered sugar, you put the cream cheese in the middle of the cupcake (before baking), then you put a minature orea in the middle, then cover the cupcake with the rest of the batter... oh my god, they are so good!
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
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
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
--Lemon Cake Recipes
Ingredients:
**CAKE**
3 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter --at room temp
2 cups granulated sugar
4 large eggs -- slightly beaten
1 1/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 lemons, Zest only
**LEMON CURD**
12 large egg yolks
2 lemons, Zest only
1 cup fresh lemon juice
1 1/2 cup sugar
1 cup cold unsalted butter -- cut in pieces
**SWEETENED WHIPPED CREAM**
2/3 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
**GARNISH**
12 ounces assorted fresh berries
confectioner's sugar
Heat oven to 350 deg. Arrange two racks in the center of oven. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess.
Sift together the flour, baking powder, baking soda, and salt; set aside. Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice.
Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the lemon zest.
Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour.
To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer. Spread with one cup of the lemon curd to within a half inch from the edge. Place the second layer over the first, and spread with curd, covering with third layer, and spreading with another cup of lemon curd.
One hour before serving, transfer the platter with cake to refrigerator to firm up lemon curd (if the kitchen is warm and the curd gets runny, refrigerate the layers as they are completed). Just before serving, place the reserved domed layer on top of cake. Spoon on the sweetened whipped cream. Sprinkle with mixed berries and a dusting of confectioners' sugar through a fine sieve.
my favorite is butterfinger cake its just a chocolate cake mix any brand baked and cooled then drizzle carmel sauce all over the top and then top with crushed butterfinger candies
http://allrecipes.com/Recipe/Chocolate-S鈥?/a>lipstick kiss
Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.What is a really YUMMY chocolate cake recipe?
Betty Crocker chocolate cake mixWhat is a really YUMMY chocolate cake recipe?
I like Wal-Mart brand Devil's food cake mix. Make according to package directions. Then take one container of vanilla frosting and mix in about 1/2 cup creamy peanut butter. Decorate with whole or chopped mini Reese Cups.
its called a better then sex cake u can find it on cooks.com
YUMMMMMY!!!
German Chocolate Crunch Cake
1 box German chocolate cake mix, baked
1 can Eagle brand Sweetened condensed milk
1 jar Caramel ice cream topping
1 small carton Cool Whip
1 package Toffee bits
Oven Temp ~ per package directions
Bake Time ~ per package directions
Pan Type ~ 9 x 13 inch pan
Preheat oven. Bake cake as directed on the package.
After cake has been baked, cool slightly. With a wooden spoon, poke a generous amount of holes in the top of cake.
Pour the condensed milk over entire cake. Pour the jar of caramel topping over the top of the cake. Put the cool whip over this and spread. Generously sprinkle the toffee bits over the top of cool whip. Leave in refrigerator at least 4 hours or overnight.
Another YUMMMMY!!!
German Chocolate Up-Side-Down Cake
1 cup Shredded coconut
1 cup Chopped pecans
1 German chocolate cake mix
1 stick Butter or margarine
1 pkg. (8 oz.) Cream cheese
1 lb. Confectioner's sugar
Oven Temp ~ 350掳
Baking Time ~ 35 - 45 Min.
Pan Type ~ 9'; x 13'; inch pan
Preheat oven, grease bottom of cake pan. Mix coconut and pecans; sprinkle on bottom of pan. Mix cake as directed on box; pour on top of coconut and pecans. Heat the butter and the cream cheese, on low heat; just until you can stir it.
Remove from heat, add the confectioner's sugar, and stir until well blended. Pour cream cheese mixture on top of cake mix. Bake. The cream cheese mixture will sink to bottom, forming a creamy layer between the cake and coconut- pecan mixture.
Happy Holidays!!!!!
Okay, these are cupcakes, but oh so good. I suppose you can make it into a cake. You make a normal chocolate cake mix, pour the cake into the cupcake holes, then on the side you mix cream cheese and powdered sugar, you put the cream cheese in the middle of the cupcake (before baking), then you put a minature orea in the middle, then cover the cupcake with the rest of the batter... oh my god, they are so good!
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
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
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
--Lemon Cake Recipes
Ingredients:
**CAKE**
3 cups all-purpose flour -- sifted
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter --at room temp
2 cups granulated sugar
4 large eggs -- slightly beaten
1 1/4 cup buttermilk
1 1/2 teaspoon vanilla extract
2 lemons, Zest only
**LEMON CURD**
12 large egg yolks
2 lemons, Zest only
1 cup fresh lemon juice
1 1/2 cup sugar
1 cup cold unsalted butter -- cut in pieces
**SWEETENED WHIPPED CREAM**
2/3 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners' sugar
**GARNISH**
12 ounces assorted fresh berries
confectioner's sugar
Heat oven to 350 deg. Arrange two racks in the center of oven. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dust the bottoms and sides of pan with flour, and tap out any excess.
Sift together the flour, baking powder, baking soda, and salt; set aside. Cream butter on medium until softened, 1 to 2 minutes. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice.
Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Beat in the vanilla and the lemon zest.
Divide the batter evenly between the prepared pans. Bake 25 minutes, and rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer pans to wire racks to cool. Let cool 15 minutes. Remove cakes from pans. Leave the cakes on a wire rack, tops up, to cool completely, about 1 hour.
To assemble, remove the parchment paper from the bottom of each cake. Slice each layer in half horizontally with a serrated knife. Reserve the prettiest dome top to use for the top of the cake. Place the other top, dome-side down, on the serving platter to make the first layer. Spread with one cup of the lemon curd to within a half inch from the edge. Place the second layer over the first, and spread with curd, covering with third layer, and spreading with another cup of lemon curd.
One hour before serving, transfer the platter with cake to refrigerator to firm up lemon curd (if the kitchen is warm and the curd gets runny, refrigerate the layers as they are completed). Just before serving, place the reserved domed layer on top of cake. Spoon on the sweetened whipped cream. Sprinkle with mixed berries and a dusting of confectioners' sugar through a fine sieve.
my favorite is butterfinger cake its just a chocolate cake mix any brand baked and cooled then drizzle carmel sauce all over the top and then top with crushed butterfinger candies
http://allrecipes.com/Recipe/Chocolate-S鈥?/a>
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