Does anyone have a recipe for lemon cake?

Tucson Lemon Cake


2 1/2 C. flour





1 1/2 C. sugar





1/2 C. margarine, softened





3 eggs





1 t. baking soda





1 C. buttermilk





1/4 cup poppy seed





2 T. grated lemon peel





2 T. lemon juice





Lemon Glaze (recipe follows)





Preheat oven to 350掳 F. Grease and flour a 12-cup bundt cake pan.





With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.





Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.





Lemon Glaze:


2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.





Source: ChyrelDoes anyone have a recipe for lemon cake?
How about a Lemon Pudding Cake? 3/4 cup sugar; 1/4 cup flour; 3 Tablespoons butter, melted; 1 teaspoon lemon grated lemon peel; 1/4 cup lemon juice; 1 1/2 cups milk; 3 well-beaten egg yolks; 3 stiffly beaten egg whites. Combine sugar, dash salt,and flour; stir in melted butter, lemon peel and juice. Combine milk and egg yolks; add to lemon mixture. Fold in egg whites. Pour into 8x8x2-inch baking pan. Place in larger pan on oven rack. Pour hot water into larger pan, 1-inch deep. Bake at 350 degrees for 40 minutes. Serve warm or chilled. Enjoy, Very Good!!Does anyone have a recipe for lemon cake?
Cake:


1 cup (2 sticks) butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup milk


1 teaspoon pure vanilla extract


Lemon wedge, for garnish


Mint sprig, for garnish


Frosting:


1 1/2 cups sugar


1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup


1/8 teaspoon salt


1/3 cup water


2 egg whites


1 1/2 teaspoons pure vanilla extract





Filling:


8 egg yolks


1 1/2 cups sugar


1/4 cup (1/2 stick) butter


3 lemons, zest grated and juiced








Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.


To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.





To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.





To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.





To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.
Lemon Supreme Bundt Cake


It's the best cake I've tasted and is moist.





1 Lemon Supreme Cake Mix


1 Pkg (3 oz.) Lemon Instant pudding


1/2 cup oil


4 eggs


2 tsp vanilla


zest of 1/2 lemon


Juice of a lemon plus water to equal 1 cup liquid


2 oz. poppy seeds soaked and drained (optional)


2 Tsp. Vanilla





In a large bowl, place all ingredients and mix until all lumps are gone. Place in greased and floured Bundt pan. Bake in a 350 oven for 45 minutes or until toothpick comes out clean and dry.





Drizzle (Glaze)


1/2 cup icing sugar


1 Tbsp. butter - softened


zest and juice of 1/2 lemon





When cake is completely cool, remove from pan. Mix icing sugar,


butter and lemon zest and juice. Drizzle over.the cooled cake.
Step by Step Lemon cake recipe #1





1. Go to the grocery store find the baking aisle.





2. Pick up box of lemon cake mix and 1 jar of lemon flavored frosting.





3. Follow directions on the back of the box.





4. In about an hour...VOILA!...you have a lemon cake.





Step by step Lemon cake recipe #2





1. Go to the same grocery store as previous.





2. Go to the bakery.





3. Ask person behind counter for a Lemon cake.





4. PAY for the lemon cake (very important step)





5. Take cake home and enjoy!





NOW WAS THAT REALLY SO HARD?????
I always go to, www.allrecipes.com
3.5 oz caster sugar


4 oz flour


3 eggs


lemon essence/flavoring





Beat the sugar and eggs and 4/5 drops of lemon flavoring over hot water till it holds the impression of the whisk for a few seconds.





Remove from heat and keep beating till cold.





Sift the flour on top and fold in.





Pour into 2 7'; tins and pop in pre heated over at gas mark 5 check at 20 minutes. Looking for golden almost brown.





Then use a filling between the two, I use butter icing but you could use lemon curd.
whoa! just a second ago, i was about the first to answer! now i'm what 3rd?


but anyways, did you try recipe.com?


they practically have recipes for everything edible!
Lemon Frosted Lemon Cake Recipe





Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside.





In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.





Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.





Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.





For the icing, combine the sifted confectioners sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing dry before covering and storing.





This cake will keep for several days in an airtight container.





Makes one - 9 inch (23 cm) cake.

















1 cup (226 grams) unsalted butter, room temperature





1 cup (200 grams) granulated white sugar





4 large eggs





1 teaspoon pure vanilla extract





Zest of 1 large lemon





2 cups (280 grams) all purpose flour





2 teaspoons baking powder





1/4 teaspoon salt





1/4 cup (60 ml) fresh lemon juice





Icing:





1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted





2 tablespoons fresh lemon juice
LEMON CAKE SUPREME





1 box Duncan Hines cake mix


1 small box instant lemon pudding


1/2 cup powdered milk


1/2 cup sugar


1/2 cup lemon juice


1/2 cup water


1/2 cup oil


5 large eggs





Glaze:





2 cups powdered sugar


1/3 cup butter, melted


3-4 tbs. lemon juice





Mix all dry ingredients together. Stir in water and lemon juice. Beat in one egg at a time, and then beat entire mixture for 2 minutes. Pour into bundt pan and bake at 325 degees for 50-60 minutes.





When cool, drizzle glaze over cake.





To Make Glaze:





Place 2 cups powdered sugar in medium mixing bowl. Whisk in melted butter and lemon juice.





Drizzle over cake and cool.
LEMON POUND CAKE





1 cake mix, lemon or yellow


1 pkg. lemon instant pudding mix


4 eggs


1 c. water


1/3 c. oil


2 c. sifted confectioners sugar


1 tbsp. lemon juice





Mix cake mix, pudding mix, eggs, water and oil together with mixer for 2 minutes. Grease and flour tube pan. Bake at 350 degrees for 50 minutes. Cool in pan 30 minutes before removing cake. Cool well. For glaze, combine sugar and lemon juice. Ice with glaze.
I'm a chef and i make a quick and easy lemon drizzle cake...


all you do is make a basic sponge cake and add the peel of 2 lemons to the mix then cook it......while its cooking juice the 2 lemons and add 25g sugar to the juice then bring it to the boil and pour it over the cake when its cooked. its lovely hot or cold and the lemon syrup makes it really melt in your mouth...... hope this helps..... Amy x

the bees

Can you give a recipe for sponge cake where vegetable oil is used instead of butter.?

How about one without either?





Basic Sponge Cake Recipe





Ingredients:


1 cup Sifted cake flour


1 teaspoon Baking powder


1/4 teaspoon Salt


3 Eggs, separated


1 cup Sugar, divided


2 teaspoons Vanilla


1/4 cup Water


2 Egg whites








Directions:





Combine cake flour, baking powder, and salt, stir well and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. Add vanilla and 1/4 cup water, beating at low speed until well blended. Add flour mixture to egg yolk mixture beating at low speed until blended and set aside. Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form. Gently stir one fourth of the egg white mixture into the batter. Gently fold in the remaining egg white mixture. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center.





Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.








~or~








Sponge Cake Recipe








1 angel food cake


1/2 cup sugar


Juice and rind of 3 lemons


1 pint whipping cream


1 can sweetened condensed milk





Lightly grease 9x13 pan. Whip the cream and add everything but the cake.





Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving.





May be topped with tinted coconut to suit the occasion.Can you give a recipe for sponge cake where vegetable oil is used instead of butter.?
body oil works wellCan you give a recipe for sponge cake where vegetable oil is used instead of butter.?
This a nice one. You can bake it in two 7'; or 8'; tins like a sponge, a 2lb cake tin, or as a dessert. You use the yoghurt pot as the measure.





1 150g pot yoghurt (fruit, vanilla, whatever)


1 pot vegetable oil (better if you're a bit mean with it)


2 pots granulated sugar


3 pots SR flour


3 eggs





1. Whisk eggs, yoghurt, oil, sugar. I use an electric mixer, but you can do it without much hassle if you use a fork.


2. Fold in flour.


3. Put in tin(s). Bake at 160C. If two tins, for 30-35 minutes, if larger tin, up to an hour. Test with skewer to see if done.





If you bake as a cake, it tastes better a day or two after baking, if it lasts that long! This recipe is easy enough for children to make.


You may also like to look at www.bigoven.com/vegetable+oil+sugar+egg_鈥?I am sorry, I am not computer literate enough to post a link. If you can't trace it on that, Google vegetable oil recipes.

Does anyone know the recipe from the cake mix boxes?

i have the cake mix in a bag but i lsot the box and i know its like 3 eggs and 1/2 of oil i think???... helpDoes anyone know the recipe from the cake mix boxes?
YES!!! I have some of those myself, I will just tell you what it says on the box!!!





Duncan Hines Moist Deluxe FUDGE MARBLE!!!





3 large eggs,


1 1/4 cup water


1/3 cup oil





Oven at 350!


Grease bottom of pan then flour lightly.





9'; by 13'; 32-35 mins





Two 8'; 33-36 mins





Two 9'; 28-31 mins





10'; 38-43 mins





24 cupcakes 18-21 mins!!





Hope this helps you!!Does anyone know the recipe from the cake mix boxes?
350 oven


1 1/3 cup water


1/2 cup veggie oil


3 eggs


beat low speed for 30 sec. then medium for 1 min.


9x13 pan 33 - 38 min


this is for a betty crocker super moist german choc cake 18.25 oz.





I think its pretty much the same for all cakes

Does anybody have a recipe for pound cake?

this is buttermilk


INGREDIENTS


1 cup shortening


2 cups white sugar


4 eggs


1 cup buttermilk


3 cups sifted all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon lemon extract


DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan.


Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan.


Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.











this one is chocolate











Makes: 8 servings


Prep Time: 20 minutes


Cook Time: 1 hour, 30 minutes


Ready In: 1 hour, 50 minutes








Ingredients


2 sticks butter 1/2 cup Crisco


3 cups sugar 3 cups flour, sifted before measuring


1/2 tsp baking powder 1/2 tsp salt


1 cup milk 2 tsp vanilla


5 eggs 1/2 cup cocoa


1 angel cake or Bundt cake pan








Directions


Cream butter, Crisco and sugar. Add eggs, one at a time.


Sift together the flour, baking powder, cocoa and salt. Add to the creamed mixture with the milk and vanilla.








Pour into greased and floured pan and bake at 300 degrees for 1 1/2 hours. This cake is good served plain, or iced with a Chocolate Fudge Icing.








i hope these help youDoes anybody have a recipe for pound cake?
Aunt Johnnie's Pound Cake





INGREDIENTS


1/2 cup shortening


1 cup butter


2 1/2 cups white sugar


5 eggs


2 teaspoons almond extract


1 cup milk


1/2 teaspoon baking powder


3 cups cake flour





DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.


Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.


Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.


Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.





Cream Cheese Pound Cake I





INGREDIENTS


1 1/2 cups butter


1 (8 ounce) package cream cheese


3 cups white sugar


1 tablespoon vanilla extract


1 teaspoon almond extract


6 eggs


3 cups cake flour





DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.


Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.


Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.





Pecan Sour Cream Pound Cake





INGREDIENTS


1/4 cup chopped pecans


3 cups cake flour


1/2 teaspoon salt


1/4 teaspoon baking soda


1 cup unsalted butter


3 cups white sugar


6 eggs


1 teaspoon vanilla extract


1 cup sour cream





1 cup confectioners' sugar


3 tablespoons orange juice


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.


In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.


Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.


To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.





Cream Cheese Pound Cake III





INGREDIENTS


1 (8 ounce) package cream cheese


1 1/2 cups butter


3 cups white sugar


6 eggs


3 cups all-purpose flour


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.


In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.


Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.


Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.Does anybody have a recipe for pound cake?
This is a fantastic tasting pound cake. Be sure and read the reviews on this cake, it will give you some insight on what different flavorings you might want to switch out. This is my absolute best tasting pound that I have made to date.





http://allrecipes.com/Recipe/Five-Flavor…
You can always trust any of Paula Deen's pound cakes!!!
if you go to betty crocker . com , there are tons of good recipes online, same with kraft.com.
1 pound of eggs, 1 pound of butter 1 pound of milk, one pound of sugar, there you have it, a pound cake, lol jk, i dont really know
Yes.

Can anyone give me a recipe for a refrigerated chocolate cake?

My husband loves chocolate, and I like refrigerated cakes. Can anyone help?Can anyone give me a recipe for a refrigerated chocolate cake?
He will surely love this one:





CHOCOLATE REFRIGERATOR CAKE





Use angel cake. Cut cake into 2 or 3 layers. Whip 1 cup heavy cream until it begins to thicken. Add 1/2 cup chocolate syrup all at once and continue to beat until mixture is smooth, thick and well blended. Spread between cake layers. Top and sides. Chill in refrigerator 24 hours. Serves 8 to 10. A little instant coffee can be added for a mocha flavor.





Here's one with a neat twist if you like coconut and nuts:





GERMAN CHOCOLATE REFRIGERATOR CAKE





CAKE:





1 white cake mix (not with pudding)


1 lg. box instant chocolate pudding


2 eggs


2 c. water





Mix and bake in 9 x 13 inch pan at 350 degrees until toothpick comes clean.





FROSTING:





1/4 c. butter


2 egg yolks


1 c. powdered sugar


1 c. Cool Whip


3 Heath bars





Cream butter, egg yolks and powdered sugar. Fold in Cool Whip. Crush Heath bars and sprinkle on top. Keep refrigerated.Can anyone give me a recipe for a refrigerated chocolate cake?
i tried contacting you but i cant


can you please send me and e-mail to me


dj_jms8@yahoo.com





i just have a question to ask you about the little question i asked a while ago that you just answered


please contact me





thank you
This recipe is easy %26amp; really good. I make it all the time %26amp; everyone loves it.





CHOCOLATE SURPRISE CAKE





12 oz cream cheese, softened


1 egg


1 chocolate cake mix (any kind)


1/4 cup sugar


1/2 t. vanilla





Heat oven to 350. Grease %26amp; flour a 12-cup bundt pan.





In a small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla, beat until well blended and set aside.





Prepare cake as label directs. Pour chocolate cake batter into prepared pan %26amp; evenly cover iwth the cream cheese mixture.





Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean.





Cool on a wire rack for 25 minutes.


Remove from pan %26amp; cool completely.


Dust with powdered sugar and refridgerate.





*** Instead of dusting the cake with powdered sugar I use EASY CHOCOLATE ICING instead. It makes the cake moister %26amp; richer.


You pour it over the cake as soon as you remove the cake from the pan ( Don't let the cake cool completely, pour icing over it while it is still warm)





EASY CHOCOLATE ICING





1 cup sugar


1/4 stick margarine


1/3 cup milk


1 t. vanilla





Place all ingredients in a heavy sauce pan and cook on stove until it comes to a rolling boil. Cook at a rolling boil for 1 minute.


Remove from heat and add !/2 cup chocolate chips. Beat with electric mixer until smooth %26amp; creamy. Pour over cake immediately.





Refridgerate Cake.
Grasshopper Cheese Cake


http://soar.berkeley.edu/recipes/baked-g鈥?/a>


9-in springform pan





CHOCOLATE COOKIE CRUMB CRUST





1 1/2 c chocolate cookie crumbs


1/4 c melted butter


1/4 tsp. cinnamon


CHEESE FILLING


1 lb. cream cheese at room temperature


1 c sugar


1/3 c green creme de menthe


3 Tbs. creme de cacao


2 Tbs. flour


1/2 tsp. salt


6 eggs; separated


1 c sour cream


2 oz. semisweet chocolate, grated


CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F.


CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate.


Drunken Zombie Cake


1 cup raisins


1/2 cup Myers dark rum


1/2 pound plus 2 tablespoons unsalted butter


(2 tablespoons melted)


1 cup all purpose flour


1/4 cup unsweetened cocoa


2 teaspoons baking powder


1/2 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/8 teaspoon salt


10 ounces semisweet chocolate, broken into 1/2-ounce pieces


1 cup tightly packed light brown sugar


4 large eggs


1 teaspoon pure vanilla extract








Mocha Rum Mousse


8 ounces semisweet chocolate, broken into 1/2-ounce pieces


1/4 cup brewed full-strength coffee


2 tablespoons Myers dark rum


1 cup heavy cream


3 large egg whites


2 tablespoons granulated sugar








Blackened Molasses Glaze


3/4 cup heavy cream


3 tablespoons unsalted butter


2 tablespoons blackstrap molasses


6 ounces semisweet chocolate, broken into 1/2-ounce pieces








Chocolate Caramel Voodoo Needles


1 cup granulated sugar


1/4 teaspoon lemon juice


1/2 ounce semisweet chocolate














Equipment


Measuring cup, measuring spoons, small nonstick pan, 1-quart plastic container with tight-fitting lid, pastry brush, two 9 x 1-1/2 inch round cake pans, parchment paper, sifter, wax paper, double boiler, plastic wrap, whisk, electric mixer with paddle and balloon whip, rubber spatula, toothpick, 2 cardboard cake circles, 5-quart stainless steel bowl, 1-1/2 quart saucepan, cake spatula, 3-quart stainless steel bowl, 4 nonstick baking sheets, plastic container with lid, serrated slicer.





Why We Call It Drunken


Combine 1 cup raisins and 1/2 cup dark rum in a plastic container with a tight-fitting lid. Allow to stand at room temperature for 6 hours or overnight.











Make the Drunken Zombie Cake





Preheat the oven to 325 degrees Fahrenheit.





Lightly coat the insides of two 9 x 1-1/2 inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.





Combine together in a sifter 1 cup flour, 1/4 cup cocoa, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon allspice and 1/8 teaspoon salt. Sift onto wax paper and set aside.





Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 8 minutes. Remove from the heat and stir until smooth. Keep at room temperature until ready to use.





Place the remaining 1/2 pound butter and 1 cup brown sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Beat on high for 2 minutes. Scrape down the sides of the bowl. Add the 4 eggs, one at a time, beating on medium for 30 seconds and scraping down the sides of the bowl after each addition. Add 1 teaspoon vanilla extract and beat on high for 30 seconds. Add the melted chocolate and beat on medium for 30 seconds. Operate the mixer on low while gradually adding the sifted dry ingredients. Once all the dry ingredients have been incorporated, turn off the mixer, add the rum-infused raisins, and mix on medium for 30 seconds (at this point, the aromas wafting up from the mixing bowl are quite extraordinary). Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until smooth and thoroughly combined.





Immediately divide the cake batter between the prepared pans, spreading evenly. Bake on the center rack in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 32 to 35 minutes. Remove the cakes from the oven and cool in the pans for 15 minutes at room temperature. Invert the cakes onto cake circles. Carefully remove the parchment paper. Place the cakes in the freezer for 1 hour or in the refrigerator for at least 2 hours (the cakes must be thoroughly cooled before adding the mousse, as described later).





Make the Mocha Rum Mousse





Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semisweet chocolate, 1/4 cup coffee, and 2 tablespoons dark rum in the top half of the double boiler. Tightly cover the top with plastic wrap. Allow to heat for 5 to 6 minutes. Remove from the heat and stir until smooth. Transfer the chocolate mixture to a 5-quart stainless steel bowl and keep at room temperature until ready to use.





Place 1 cup heavy cream in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high for 1 minute until peaks form. Set aside for a few moments.





Whisk 3 egg whites in a 3 -quart stainless steel bowl until soft peaks form, about 2-1/2 to 3 minutes. Add 2 tablespoons sugar and continue to whisk until stiff peaks form, 1 to 1-1/2 minutes. Use a rubber spatula to quickly fold one third of the whisked egg whites into the melted chocolate. Then place the whipped cream and the remaining egg whites on top of the chocolate and use a rubber spatula to fold together until smooth and completely combined. Refrigerate the mocha rum mousse for 30 to 45 minutes (the mousse must be refrigerated until slightly firm before beginning to assemble the cake).


Begin Assembling The Cake





Remove the cake layers from the freezer or refrigerator and the mousse from the refrigerator. Reserve 1 cup of mousse and set aside in the refrigerator for a few moments. Spoon the remaining mousse onto one of the inverted cake layers, using a cake spatula to spread evenly to the edges. Place the other inverted cake layer on top of the mousse and press gently into place. Use a cake spatula to coat the top and sides of the cake with the reserved cup of mousse. Place the cake in the freezer while preparing the blackened molasses glaze and the voodoo needles.





Prepare The Blackened Molasses Glaze





Heat 3/4 cup heavy cream, 3 tablespoons butter, and 2 tablespoons molasses in a 1-1/2-quart saucepan. Stir to dissolve the molasses, then bring to a boil. Place 6 ounces semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream mixture over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep the glaze at room temperature forl hour before using (the glaze will thicken to the desired texture during that time period).





Prepare The Chocolate Caramel Voodoo Needles





Combine 1 cup sugar and 1/4 teaspoon lemon juice in a 1-1/2 -quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar for 5-1/2 to 6 minutes over medium high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Remove the saucepan from the heat, add the chocolate, and stir to dissolve. Dip a wire whisk into the chocolate caramel and drizzle the hot caramel, in long thin lines, onto 4 nonstick baking sheets, one sheet at a time (move the whisk back and forth over the length of the baking sheets). Continue drizzling - making an effort to create as many individual long, thin, and separate chocolate caramel strips as possible - until all the caramel is used. Allow the strips to harden at room temperature, about 15 minutes. Break the strips into the desired size voodoo needles (3- to 4-inch needles make for delightful sticking). The voodoo needles may be stored in a tightly sealed plastic container in the freezer until needed (which may be sooner than you think, especially if an intruder sticks a finger into the glaze).





Finish Assembling The Cake





Remove the cake from the freezer. Pour the glaze over the top of the cake. Use a cake spatula to spread a smooth coating of glaze over the top and sides of the voodoo cake. Refrigerate the cake for 1 hour to set the glaze.





To Serve





Heat the blade of a serrated slicer under hot running water and wipe the blade dry before cutting each slice. Place a piece of Chocolate Voodoo Cake in the center of each serving plate. Randomly stick the chocolate caramel voodoo needles into the cake slices (avoid thinking about your enemies at this time, if at all possible). Dispatch immediately.





The Chef's Touch





There is no witchcraft going on here, just a little fun. We tried to catch the spirit of the islands with this confection by using lots of rum, molasses, spices, and chocolate.





Although other brands of dark rum may be used, I prefer Myers's dark, with its no-nonsense, straightforward flavor that lives on beyond the baking of the cake - especially if you accompany each slice with a glass of this smooth island beverage.





The blackstrap molasses of choice for the glaze is Plantation ';The Original'; Brand. The rap on blackstrap is that it comes from the dregs of the barrel, its bitter flavor better suited for nonconfectionary use. Not so with Plantation brand. this turbid syrup has a refined and specific taste that gives a subtle finish to the completed dessert. Failing to locate this particular brand, I would suggest choosing another flavorful but not overpowering molasses.





Chocolate Voodoo Cake may be produced over a period of two to three days, rather than all in one day. The chocolate caramel voodoo needles may be prepared several days in advance, cool the needles thoroughly and store in a tightly sealed plastic container in the freezer (you never know when you may need them). The Chocolate Voodoo Cake may be baked one to two days in advance. Wrap the baked and cooled layers in plastic wrap and refrigerate until assembly.





After assembly, you may refrigerate this cake for two to three days before serving.
Spread Chocolate Wafers in the bottom of a 9X13 dish.


Mix 1 box instant chocolate pudding, made according to the directions for pie, with a brick of cream cheese and 1/2 container of cool whip. Spread over the wafers.


Top with more wafers then top that with the remaining whipped cream.


You could pour a jar of caramel Ice cream topping over the pudding mix if you wish and add a few chopped nuts or sprinkle the nuts on top.


Put in the refrigerator for at least 4 hours.
Go to your nearest pastry shop, buy a chocolate cake and put it in the fridge. :)





Here's another. 2 boxes of your favorite flavor pudding mix, not instant, kind you have to cook. Buy a cake mx of the same or a complimentary flavor ( chocolate cake choclate pudding, vanilla pudding chocolate cake, etc). Cook up the pudding as per box directions and dump it into the bottom of your cake pan. then mix up your cake batter and gently pour it on top of the pudding, tryng not to mix. Bake as per cake instructions. When cake cools popit into the fridge.





Experament with flavor combinations.





Here is a favorite of my family. I love it and I am not a lemon fan.





Take a box of yellow cake mix. Mix and bake it as per instructions. While the cake is baking melt a stick of butter or good margerine in a pan. To the melted butter add one and a half cups water, a package of lemon jello, a half cup of Reallemon lemon juice. Bring the Jello mixture just to a boil. Remove the jello misture from the stove and add 2 cups of powered sugar. The sugar should be lumpy. When the cake is done take it out of the overn and poke hiles in it with a cake then pour the jello mixtuer over the top of the cake while it is still hot. Then you put the cake in the fridge and serve chillled. The powered sugar will be all lumpy on the top of the cake so it has a very appleaing look and the taste is reall out fo this world!





Good luck
there is choclate cakes all over the net but i cant seem to find it with refrigerated..sorry i hope someone can help you

Apple Crumb Cake Recipe?

Many years ago I found a recipe for apple crumb cake in a crossword puzzle magazine. It was delicious but I lost the recipe. Has anyone ever heard of it. The only thing I remember is that you had to shred the applesApple Crumb Cake Recipe?
APPLE CRUMB CAKE





2 c. flour


1 tsp. baking powder


1 stick butter


1/2 tsp. salt


1 c. sugar


1 egg


3/4 c. milk


1 tsp. vanilla





Sift and measure flour, salt and baking powder. Cream butter, add sugar and egg. Add vanilla, mix well. Add all dry ingredients alternating with milk, ending with flour. Spread in greased 11 x 16 inch pan. Top with sliced apple or any fruit. Top with crumb mixture. Bake for 45 minutes to 1 hour at 350 degrees.





CRUMB MIXTURE:





2 c. flour


2 sticks butter


1 c. sugar


1 tsp. cinnamon





Cream butter, sugar and cinnamon. Slowly add flour. Mix well. Crumble on cake. Dust with powdered sugar after baking and cooled.Apple Crumb Cake Recipe?
http://allrecipes.com/Recipe/Sweet-Apple鈥?/a>

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Does anyone know a good recipes for making fairy cakes with choc chips in?

would you just make fairy cakes as normal but just mix the choc chips in? if so how many. i usually use 8oz of everything?Does anyone know a good recipes for making fairy cakes with choc chips in?
Put the oven onto 180 oc


Place bun cases in bun trays





4oz self raising flour


4oz caster sugar


2 eggs


4oz baking margarine


chocolate chips





mix the margarine and caster sugar together until light and fluffy. Break and whisk eggs in separate cup. Then add the eggs bit by bit adding a little flour with each so that the mixture doesn't curdle and mix together. Add the rest of the flour and mix in. Once the mixture is smooth and everything is mixed in add the chocolate chips and stir in with a spoon. Then put a spoonful of the mixture in the bun cases. Bake in the oven for 15 minutes or until springy to the touch. Leave to cool then eat!





For 8oz just double everything.


8oz baking margarine


8oz caster sugar


8oz self raising flour


4 eggs





remember to bake for longer. About 30 minutes or again until springy to the touch.Does anyone know a good recipes for making fairy cakes with choc chips in?
I made some of these the other day actually.





I just made a normal fairy cake recipe (I use 6oz sugar, 6 oz butter, 8 oz SR flour, 2 eggs and some milk). Then I just upended a packet of chocolate chips into the mixture and stirred them in well.





The cakes turned out really yummy - slightly marbled with melted chocolate but still with chocolate chips.





Next time I think I'll make chocolate cakes (I just add cocoa powder to the mix until it tastes good and chocolatey) with choc chips, just to lose the marbled effect.
A really craft way I use is simply to make the cup cake mixture as usual, then fill each 'hole' or paper container only halfway then put a couple of chocolate drops and then add the mix to 'top-up'. Otherwise just break some choc into small pieces and add to the mix.

American cookie cake recipe????

Not really sure what you're looking for...





But I enjoy making a ';cake'; with the Toll House chocolate chip cookie recipe. Firstly you have to add an extra egg during the mixing process, then at the final step, when folding in the chips I also add one or all (all ideas optional) of the following to the batter:





1/2 c ground pecans, or walnuts, or macadamia nuts, etc.


1/2 c grated coconut


1/2 c drained maraschino [cocktail] cherries, chopped


1 - 2 TBSP of the maraschino cherry juice





To make a ';cake';; turn out the dough into a 13x9 baking pan. Bake in a 350 degree F (gas mark 4) oven until centre is dry when poked with a toothpick.





I haven't ever actually frosted this when it was cool, just cut them into bars - BUT a healthy (?!) layer of rich chocolate butter-cream would be the final finishing touch, lol.





cheers











PS - Here's the basic cookie recipe for all those who don't have access to it outside the US:





Toll House Chocolate chip cookies


1 cup (2 sticks) (226 grams) unsalted butter, room temperature


1 cup (200 grams) granulated white sugar


1 cup (215 grams) firmly packed light brown sugar


2 large eggs


2 teaspoons pure vanilla extract


2 1/2 cups (350 grams) all-purpose flour


3/4 teaspoon baking soda


1/4 teaspoon salt


1 cup - 1 1/2 cups (180 - 270 grams) semisweet choc chips


1 cup of toasted and chopped nuts (optional)





Preheat oven to 350 degrees F (177 degrees C - gas mark 4)) with rack in centre of oven.





In bowl of electric mixer, cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.





In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).





For large cookies, using a tablespoon, drop a heaping amount of dough (38 grams) onto the prepared baking sheet. Bake about 12 - 14 minutes, or until lightly browned around the edges. Cool completely on wire rack.





Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.American cookie cake recipe????
www.foodtv.comAmerican cookie cake recipe????
CHOCOLATE CHIP COOKIE CAKE





Yellow cake mix (no pudding in the mix)


1/2 c. oil


2 tbsp. water


2 eggs


6 oz. chocolate chips (semi-sweet)





Mix everything but chocolate chips. Add chips last. Put in cookie sheet, either 15 or 17 inches long. Cook about 10 minutes. Do not over cook, will get hard.
a cookie cake that sound nice when you get the recipie can you send me it cheers and good luck baking
just follow a cookie recipe, double the flour and roll out on a pan.
Giant Cookie Cake.......





1 cup butter, softened


3/4 cup white sugar


3/4 cup packed brown sugar


1 teaspoon vanilla extract


2 eggs 2 1/4 cups all-purpose flour


1 teaspoon salt


1 teaspoon baking soda


2 cups semisweet chocolate chips


1 cup chopped walnuts








In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.





Add eggs, one at a time, beating well.





Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.





Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
You take one spoon of taliban, with 150 grams of palestinian molested by israeli, you just mix this hard and wait to get soften enough. In other bowl get at least 1 kg of vietnamese, half litre of russian, iraq, and iranian oil, give it one serbian and some cubans, and put in the oven to meke the base of the cake. I don't have any ideas what you should do next, but it could be one hell of a cake !

High protein cake recipe?

High-Protein Torte


';Easy cake has no flour, but lots of legumes.';





INGREDIENTS:


1 (19 ounce) can chickpeas (garbanzo beans), rinsed


4 eggs


1 (15 ounce) can pumpkin


1 cup Splenda (or sugar)


2 tablespoons maple sugar


1/2 teaspoon baking powder


2 teaspoons pumpkin pie spice


6 ounces whipped cream cheese


2 cups powdered sugar


1 (11 ounce) can mandarin oranges, drained


1/4 cup walnut halves





Prep:


Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth.


Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.)


Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.High protein cake recipe?
To get more protein in your recipe, try using all egg whites, no yolks, and substituting soy flour for a portion of the white flour, 1 part soy to 2 parts white, any more than that, and you may not like the flavor.

Does any one have a good moca chocolate cake recipe?

I wanna try and make a moca chocolate chip cake and i need a really good recipe..even something i could make into cup cakes..ohh and a really good frosting recipe would be awesome to! Thanks for your help!Does any one have a good moca chocolate cake recipe?
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..Does any one have a good moca chocolate cake recipe?
CHOCOLATE CHOCOLATE MOCHA CAKE





2 1/2 c. cake flour (not self-rising)


2 tsp. baking soda


1/2 tsp. salt


1 c. vegetable oil


1 c. buttermilk


1 3/4 c. sugar


3 lg. eggs, at room temperature


1/2 c. cocoa powder


Chocolate Mocha Frosting (recipe follows)





Preheat over to 350 degrees.


Lightly grease two 9 x 1 1/2 inch layer cake pans; dust lightly with flour; tap out any excess.





On waxed paper sift together flour, baking soda and salt.





In 2 cup glass measure combine vegetable oil and buttermilk.





In large bowl with electric mixer at high speed, beat sugar and eggs until light and fluffy. At low speed, blend in cocoa. Beat in flour mixture alternately with buttermilk mixture, beating after each addition until smooth and creamy. Scrape sides of bowl down with rubber scraper after each addition. Pour batter into prepared pans.





Bake 30 to 35 minutes or until the centers spring back when they are lightly pressed with fingertip or a wooden pick inserted in center comes out clean.





Cool layers in pans on wire racks 15 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.





Put layers together with Chocolate Mocha Frosting; frost sides and top with remaining frosting. Makes one 9 inch two-layer cake.








CHOCOLATE MOCHA FROSTING:





3/4 c. (1 1/2 sticks) unsalted butter, softened to room


temperature


1 pkg. (1 lb.) 10X (confectioner's powdered) sugar


1/4 c. cocoa powder


1/3 c. cooled espresso or strong coffee





In large bowl with electric mixer at medium speed, beat butter until fluffy- light. At low speed, add sugar and cocoa powder alternately with cooled espresso or coffee until creamy-smooth. Use to fill and frost Chocolate Cake. Makes 2 1/2 cups.

Does any one have a recipe for sweet potato cake.?

Not sweet potato pie, sweet potato cake. I get it all the time from this store called morgan family fish fry but the recipe is a '; secret recipe'; Has anyone ever heard of it and if you have do you have a recipeDoes any one have a recipe for sweet potato cake.?
Here are three recipes I hope you like:





Sweet Potato Cake





INGREDIENTS:


1 1/2 cups vegetable oil


2 cups sugar


4 eggs, separated


1/4 cup hot water


2 1/2 cups sifted cake flour


3 teaspoons baking powder


1/4 teaspoon salt


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1 1/2 cups finely grated raw sweet potatoes


1 cup chopped pecans


1 teaspoon vanilla


.


Icing


1 (13-oz) can evaporated milk


1 cup sugar


1 stick butter (4 ounces)


3 egg yolks


1 teaspoon vanilla


1 1/3 cups flaked coconut (1 small can)





PREPARATION:


Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well.





Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350掳 for 25 to 30 minutes. Cool layers for 5 minutes in the pans, then turn out onto cake racks to cool completely.


Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool; frost bottom layer, top with remaining layer and frost top and sides.





Sweet Potato Pound Cake





Makes a delicious dessert!


Serves 16


Prep Time: 15 minutes


Cook Time: 1 hour and 20 minutes





1 cup CRISCO庐 All Vegetable Shortening


1/2 cup butter, softened


1 1/2 cups granulated sugar


1 1/2 cups brown sugar


5 large eggs


1/4 cup sweet potatoes, cooked and mashed


1/4 cup milk


2 teaspoons vanilla


3 cups all-purpose flour


1 teaspoon cinnamon


1 teaspoon nutmeg


1/4 teaspoon cloves


1/2 teaspoon salt


1 teaspoon baking powder


1 cup brown sugar


1/2 cup light butter-flavored margarine, melted


1/2 cup chopped pecans





Preheat oven to 350 F. Beat together shortening and butter for about 2 minutes or until well-blended. Gradually add granulated sugar and 1 1/2 cups brown sugar, beating 5 to 7 minutes or until creamy. Add eggs, one at a time, beating just until yellow disappears.


In small bowl, combine sweet potato, milk and vanilla. Set aside.


In large bowl, combine flour, cinnamon, nutmeg, cloves, salt and baking powder; add to shortening to mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.


In separate bowl, stir together ingredients for streusel topping.


Pour 1/2 of batter into greased and floured 10-inch tube pan. Spread 1/2 of streusel topping over batter, then top with remaining 1/2 of batter and remaining streusel topping. Bake at 350 F for 1 hour and 20 minutes or until a knife inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove cake from pan, and let cool completely on wire rack.





Sweet Potato Fruit Cake





A moist cake


Yield: 1 tube cake





Oven: 250掳 2 1/2 hours


2 cups granulated sugar


1 1/2 cups cooking oil


4 eggs, separated


4 tablespoons hot water


2 1/2 cups sifted cake flour


3 teaspoons baking powder


1/4 teaspoon salt


1 1/2 cups grated raw sweet potatoes


4 cups chopped pecans


1 cup dark raisins


1 cup light raisins


4 ounces red cherries


4 ounces green cherries


8 ounces candied mixed fruit





Blend sugar and oil. Add yolks, beat well. Add hot water. Sift dry ingredients together. Add to sugar and yolk mixture. Beat well. Add potatoes. Fold in stiffly beaten egg whites. Stir in nuts and fruit. Pour into a greased and floured tube cake pan. Cook at 250掳 for 2 1/2 hours; cake is done when it pulls away from pan sides. Let cool. Remove from pan. Wrap in plastic wrap and foil. Store in refrigerator. Requires a very large bowl for mixing.





Have fun and enjoy.Does any one have a recipe for sweet potato cake.?
1 1/2 cups vegetable oil


2 cups sugar


4 eggs, separated


1/4 cup hot water


2 1/2 cups sifted cake flour


3 teaspoons baking powder


1/4 teaspoon salt


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1 1/2 cups finely grated raw sweet potatoes


1 cup chopped pecans


1 teaspoon vanilla


.


Icing


1 (13-oz) can evaporated milk


1 cup sugar


1 stick butter (4 ounces)


3 egg yolks


1 teaspoon vanilla


1 1/3 cups flaked coconut (1 small can)


PREPARATION:


Combine cooking oil and sugar; beat until smooth. Add egg yolks and beat well. Add hot water. Then add dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into batter. Bake in three greased 8-inch layer cake pans at 350掳 for 25 to 30 minutes. Cool layers for 5 minutes in the pans, then turn out onto cake racks to cool completely.


Use remaining ingredients for icing. Combine milk, sugar, margarine, and egg yolks in sauce pan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat, add vanilla and coconut. Beat until cool; frost bottom layer, top with remaining layer and frost top and sides.
I have used sweet potatoes and punkin interchangeably in punkin bread forever. Is it an actual cake or is it more like punkin bread. If it is like punkin bread, then just use the recipe from the punkin can, but substitute mashed sweet potatoes instead.





Or, I have also substituted grated sweet potatoes for carrots in carrot cake. (but I never told anyone about it!!) I guess the secret is out.
Sweet-Potato Bourbon Bundt Cake





Serves 16








1 1/2 cups firmly packed dark-brown sugar





1/3 cup unsalted butter, softened, plus more for pan





2 large eggs





1 cup cooked sweet potato





1 teaspoon pure vanilla extract





2 3/4 cups all-purpose flour





3/4 cup milk





1/3 cup bourbon or apple juice





1 tablespoon baking powder





1 teaspoon pumpkin pie spice





3/4 teaspoon salt





Nonstick cooking spray with flour





3 tablespoons chopped pecans





Bourbon Syrup





1. Preheat oven to 325掳.





2. In the bowl of an electric mixer fitted with the paddle attachment, mix together brown sugar, butter, and eggs until very light and fluffy. Add sweet potato and vanilla; beat to combine. Add flour, milk, bourbon, baking powder, pie spice, and salt; mix until just incorporated. Lightly spray a 10 or 12 cup Bundt pan with cooking spray. Sprinkle bottom and up sides of the pan with pecans. Pour in cake batter.





3. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool 10 minutes. Remove from pan; cool completely on wire rack. Brush cake with bourbon syrup. Serve cake slices with any remaining syrup.











Note: Recipe from Bundt Classics by Dorothy Dalquist
http://southernfood.about.com/od/sweetpo鈥?/a>


Pic:http://www.cooksrecipes.com/recipe_pics_鈥?/a>
check out this site:





http://allrecipes.com/Recipe/Sweet-Potat鈥?/a>

Does any one know a really simple sponge cake recipe, but dairy free?

iv been asked to make a birthday cake, but the little girl im doing it for cant eat or drink any dairy products any recipes would be really helpful.Does any one know a really simple sponge cake recipe, but dairy free?
You can flavour it with lemon or vanilla as you choose:





3 eggs


75g caster sugar


zest and juice of half a lemon (or 陆 tsp vanilla essence)


75g plain flour, sifted


鈥?tsp baking powder


caster sugar for dusting and decorating


jam to sandwich the sponges and decorate the top (or a lemon icing made from


lemon juice and icing sugar)





1. Preheat the oven to 180C/350F/gas mark 4. Lightly grease two 7-inch cake tins and line with greased baking parchment.


2. Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy. Add the lemon zest and juice (or the vanilla essence, if using).


3. Wash and dry the whisk then whisk the egg whites to stiff peaks. Using a large metal spoon, begin folding a spoonful of the whites into the yolk mixture, alternating with the sifted flour and baking powder, and ending with the whites. Do this gently so as not to lose valuable air.


4. Divide the mixture between the two tins and bake for 20鈥?5 minutes. When done, they should be golden on top, springy in the centre and come away from the sides.


5. Cool in the tins for a couple of minutes. Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling. Sandwich together with jam or lemon icing and decorate the top accordingly. Eat as fresh as possible.





and one without eggs








Ingredients


225g/8oz Self Raising Wholemeal Flour


2 teasp Baking Powder


175g/6oz Caster Sugar


6 tbsp Sunflower Oil


240ml/8fl.oz. Water


1 teasp Vanilla Extract


4 tbsp Strawberry or Raspberry Jam


Icing sugar for dusting











Instructions











1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease two 20cm/8 inch tins and line them with baking parchment. Set aside.











2. Sift the flour and baking powder into a large mixing bowl, stirring in any remaining bran from the sieve then stir in the caster sugar.











3. Add the oil, water and vanilla extract and mix well with a wooden spoon, until the mixture is smooth.











4. Divide the mixture equally between the two prepared tins and bake for 25-30 minutes until golden brown or until the centre of the sponge springs back when lightly touched.











5. Allow the sponges to cool before turning out and transferring to a wire rack.











6. To serve, remove the parchment from the sponges then place one of the sponges onto a serving plate, spread with the jam, then put the other sponge on top to sandwich it. Dust with icing sugar before serving.Does any one know a really simple sponge cake recipe, but dairy free?
Some of the best cakes I've made have been totally vegan. I use all the dry ingredients for the cake - flour, leavening agent and sugar and then add whatever flavoured can of pop/soda/soft drink you wish to it. My vegan cupcakes rise up better than those with egg and dairy fats. Then I frost them with a vegan frosting made from vegetable shortening, powdered/icing sugar and flavourings.





I know this may not be as light as you want but a sponge is a sponge because of the egg proteins holding it all together. You can use an egg substitute and soy milk but they do tend to be a bit on the heavy side sometimes.





Happy Baking!
http://www.dairyfreecakerecipes.co.uk/ ( Sign up for free cake recipe)


http://www.allergybaking.co.uk/ ( Search the allergy and find a recipe suitable)








:D
No eggs or milk? But that's just flour! You're screwed!

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Can you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?

here is one and you can make lots of it and frreeze it or give it out as halloween gifts...





BANANA NUT BREAD - PJXG05A





Recipe By :


Serving Size : 8 Preparation Time :0:00


Categories : Breads Gifts





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


3/4 c Margarine -- or butter


1 c Sugar


2 Eggs -- separated


1/2 ts Baking soda


1/2 ts Salt


3 Over-ripe bananas


1 c Pecans -- chopped


2 c All-purpose flour





Cream margarine and sugar; add egg yolks (only) and


salt. Add flour and blend. Combine soda with the


mashed bananas. Fold in well-beaten egg whites. Add


nuts. Pour into 2 small or 1 large greased loaf pans.


Bake at 350 degreees for 30 to 40 minutes or until


toothpick inserted in center comes out cleanCan you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?
Banana Nut Bread





Ingredients





4 3/4 c Flour - all purpose


3/4 c Sugar


1 ts Salt


2 pk Yeast- active dry


1/3 c Evaporated milk - undiluted


1/3 c Water


1/3 c Margarine


2 ea Eggs - at room


1 c Banana - mashed


1/2 c Pecans, chopped


2 ts Cinnamon, ground


2 tb Margarine, melted





Instructions





mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool.Can you give me a recipe for easy banana cake/bread that uses lots of banana? I have way too many ripe ones?
http://southernfood.about.com/od/chocola鈥?/a>


http://www.virtualcities.com/ons/mn/n/mn鈥?/a>


http://www.virtualcities.com/ons/ma/n/ma鈥?/a>





Here are a few that I hope you will like! Good luck and happy baking!
MMmmm, I love using bananas in recipes. Here's a couple of my favorites :)





Banana Split Cake








1-1/2 cups HONEY MAID Graham Cracker Crumbs


1 cup sugar, divided


1/3 cup butter, melted


2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened


1 can (20 oz.) crushed pineapple, drained


6 medium bananas, divided


2 cups cold milk


2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding %26amp; Pie Filling


2 cups thawed COOL WHIP Whipped Topping, divided


1 cup PLANTERS Chopped Pecans





MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch pan. Freeze 10 min.


BEAT cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until well blended. Spread carefully over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.


POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping; sprinkle with pecans. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Store leftover dessert in refrigerator.





Chocolate Banana Heaven Cake





1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)


1/2 cup cocoa powder


1 cup prepared MAXWELL HOUSE Instant Coffee, cooled


4 medium ripe bananas, mashed


3 eggs


1/3 cup water


1 tsp. MAXWELL HOUSE Instant Coffee


2 Tbsp. milk, warmed


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


3 squares BAKER'S Semi-Sweet Baking Chocolate, melted


2 cups powdered sugar


1/2 cup PLANTERS Chopped Pecans





PREHEAT oven to 350掳F. Grease and flour two 9-inch round cake pans. Cover bottoms of pans with wax paper; set aside.


COMBINE cake mix and cocoa powder in large bowl. Add the prepared coffee, bananas, eggs and water; beat with electric mixer on low speed 30 sec., stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; pour evenly into prepared pans.


BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove wax paper. Cool cake layers completely.


DISSOLVE 1 tsp. instant coffee in the warm milk. Beat cream cheese with electric mixer on medium speed until creamy. Add milk mixture; beat 2 min. Blend in melted chocolate. Add powdered sugar; beat until light and fluffy. Use to fill and frost cooled cake layers. Immediately press pecans into frosting on side of cake. Garnish with chocolate curls, if desired.





Banana Sour Cream Cake





1 pkg. (2-layer size) yellow cake mix


3 eggs


1 cup mashed ripe banana


1 cup BREAKSTONE'S or KNUDSEN Sour Cream


1/4 cup oil


PHILADELPHIA庐 Walnut Frosting





PREHEAT oven to 350掳F. Place cake mix, eggs, banana, sour cream and oil in large bowl. Beat with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes.


POUR evenly into 2 greased and floured 8- or 9-inch round cake pans.


BAKE 30 to 35 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely on wire racks. Fill and frost with PHILADELPHIA庐 Walnut Frosting. Store in refrigerator.





Strawberry Banana Cake





24 CHIPS AHOY! Real Chocolate Chip Cookies, coarsely crushed, divided


3 Tbsp. butter or margarine, melted


1/2 cup each: sliced strawberries and bananas


1 qt. vanilla ice cream, softened





RESERVE 1/2 cup of the crushed cookies. Mix remaining crushed cookies with butter; press firmly onto bottom of foil-lined 9-inch square pan.


TOP with fruit; cover with ice cream. Sprinkle with reserved 1/2 cup crushed cookies.


FREEZE at least 4 hours or overnight until firm. Cut into 16 squares to serve. Store leftover squares in freezer.





Banana walnut Bread





1-1/2 cups flour


35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)


2-1/4 tsp. CALUMET Baking Powder


1/2 tsp. salt


1/2 cup (1 stick) margarine or butter, softened


3/4 cup sugar


2 eggs


2 medium ripe bananas, mashed (about 1 cup)


1/2 cup milk


3/4 cup PLANTERS Walnut Pieces, divided





PREHEAT oven to 350掳F. Mix flour, wafer crumbs, baking powder and salt; set aside.


BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. Add eggs; beat until light and fluffy. Blend in bananas. Add flour mixture alternately with milk, beating well after each addition. Stir in 1/2 cup of the walnuts. Spread into greased 9x5-inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.


BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Cut into 16 slices to serve.





Chocolate Banana Bread





2 squares BAKER'S Unsweetened Baking Chocolate


1-1/4 cups flour


1 tsp. baking soda


1/2 tsp. salt


2 eggs


3/4 cup firmly packed brown sugar


3/4 cup buttermilk


1/2 cup oil


1 fully ripe medium banana, mashed (about 1/2 cup)


2-1/2 cups POST SELECTS BANANA NUT CRUNCH Cereal, divided


1 tsp. oil





PREHEAT oven to 350掳F. Place chocolate in microwavable bowl. Microwave on HIGH 1 to 2 minutes or until almost melted, stirring after 1 minute. Stir until chocolate is completely melted; cool.


MIX flour, baking soda and salt in large bowl; set aside. Beat eggs in medium bowl; stir in chocolate, sugar, buttermilk, 1/2 cup oil and the banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9x5-inch loaf pan. Crush remaining 1/2 cup cereal in small bowl. Add 1 tsp. oil; mix well. Sprinkle evenly over batter.


BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Cut into 16 slices to serve.
Paula Deen's is best, but it only takes two bananas. Check hers out at foodtv.com





When I have too many ripe bananas, I peel 'em and freeze them in a ziploc and use 'em in recipes up to 6 mos.





They're great to use in the morning - fruit %26amp; yougur smoothie - you won't hafta add ice! Yum!!
I know this isn't a recipe, but don't forget that you can make a bunch of banana breads and freeze them, as well as freezing the ripe bananas. I slice my ripe bananas, put them in a freezer bag (1 banana per bag) and they are all ready to use in smoothies.
http://www.cooks.com/rec/search/0,1-0,ea鈥?/a>


This is a list of various ways to make banana bread. Each amount varies, so you'll have to pick the one you want to use.





http://www.cooks.com/rec/search/0,1-0,ea鈥?/a>


This is a list of various ways to make banana CAKE. Same deal.
Too many ripe bananas??? Leave the peel on them, put them in a ziploc and store them in the freezer. When you are ready to use them, Take them out of the freezer and peel them, set them in a dish and when they thaw out they are ready to be added to your favorite recipe!!
If you can't use up all the bananas at once, put them in the freezer. You won't want to eat them as-is once you defrost, but they'll keep in there for about 6 months. Once defrosted, some of the liquid will naturally separate from the fruit. However, they'll still be perfectly fine to use in banana bread, banana muffins, or a smoothie.





Here's my recipe for banana chocolate chip muffins:





Preheat oven to 375 celcius





In a medium bowl, combine


1/2 c melted butter


3/4 c sugar


1 egg, slightly beaten


3 large ripe bananas, mashed





In a large bowl, combine


1 1/2 c flour


1 tsp baking soda


1 tsp baking powder





Add wet ingredients to dry and stir just to combine (do not over-stir -- batter will still be lumpy). Mix in 1 c. semi-sweet chocolate chips.





Divide into greased muffin cups


Bake for 20 - 23 minutes





Yield: 12 muffins
Sour Cream Banana Bread


1/2 cup + 1 Tbs. butter; room temp. 6 cups all-purpose flour


3 eggs 1 1/2 Tbs. baking powder


1 1/2 cup sour cream 2 Tbs. baking soda


3 cups sugar 1 1/2 tsp. salt


2 1/4 cups mashed ripe banana 3 cups coarse chopped nuts


3 Tbs. lemon juice





In a mixing bowl cream together butter, eggs, sour cream, and sugar.





In a separate bowl combine bananas and lemon juice. Stir to mix well.





In a separate bowl sift together flour, baking powder, baking soda, and salt.





Alternately mix flour mixture and bananas into wet ingredients, beginning and ending with flour. Stir in chopped nuts.





Pour batter into a well greased 12'; Dutch oven. Place lid on oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 30-35 minutes or until toothpick inserted into center of bread comes out clean.





Serves: 15-20.





[ Back ]
I don't have a good receipe but I can tell you what to do with those bananas until you're able to use them.





Peel them, wrap in foil, and throw them in the freezer.





They will last at least a couple of months before you absolutely have to use them.


By then you'll have made at least a few more banana breads, instead of having to make them all at once.





You can also throw them in a blender when your making a shake, turns any shake into a great banana shake.





Enjoy.
Banana Nut bread





one and three-quarter cups all-purpose flour


one and a quarter tsps baking powder


one half tsp baking soda


two-thirds cup sugar


one-third cup shortening


2 eggs


1 cup mashed banana


one-quarter chopped nuts





Pre-heat oven to 350





Stir together flour, baking soda and powder and a dash of salt, set aside


With electric mixture, blend sugar and shortening, add eggs one at a time. When smooth add flour mixture and banana alternately. Beating until smooth. Add nuts.


Turn batter into a lightly greased 8by4by2 inch loaf pan.


Bake at 350 for 60 to 65 minutes, wooden pick inserted in center should come out clean. Cool in pan 10 minutes before removing.


For easier slicing, once cool, wrap and store overnight.


Makes one





I don't know about any recipe that uses ';lots'; of bananas but this bread is tasty, freezes well and makes nice gifts. Just make lots of them.
get you a good banana nut bread recipe(off here) and make several loaves


you can freeze it. that makes good gifts for the holidays
BANANA CAKE





1 1/4 cups sugar


1/2 cup butter


2 eggs


1 teaspoon baking soda


4 tablespoons sour cream


3/4 cup pecans or walnuts, chopped (optional)


1 cup banana, mashed


1 1/2 cups pastry or cake flour


1 teaspoon vanilla





Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.


Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.





Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350 degrees Fahrenheit oven.





Bake for 35-45 minutes or until toothpick comes out clean.





Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.
Make some vanilla pudding


slice the banana's


buy some clear plastic cups


pour in pudding in the bottom


drop in sliced banana's


pour in pudding,etc


put cool whip on top


E N J O Y !!!!!!!

Does anyone have a great but easy vegan cake recipe?

Super-easy and tastes fantastic, kind of like a caramel mudcake. I made this cake for my sister's wedding (so believe me, you can even quadruple this recipe successfully. The trick is getting the cooking times right!) and everyone loved it. Nobody could believe it was vegan.





You can play around with additions, such as cocoa for a chocolate cake or adding fruit or nuts or citrus zest etc. Just remember to keep in mind the dry/liquid balance. But that's the fun of cooking, isn't it!





Enjoy!





White Cake





Ingredients:





1 1/2 cups white unbleached flour


3/4 cup pure maple syrup


2 teaspoons baking powder


1/4 teaspoon sea salt


3/4 cup soymilk


2 teaspoons vanilla extract


1/4 cup grapeseed oil


1 Tablespoon arrowroot powder + 1 Tablespoon water = mix well





Directions:





Preheat oven to 350 F (180C). Oil 8x9cake pan or muffin tins.





Stir together dry ingredients, set aside.





Blend liquid ingredients, and add to dry mixture. Beat well with a whisk or about a minute. Pour into prepared pans and bake.





8x9 pan = 25-30 minutes - Cupcakes 15-20 minutes...it bakes very quickly! (Its done when a tooth pick inserted in the centre comes out clean.)Does anyone have a great but easy vegan cake recipe?
ohmigod! i make the BEST vegan chocolate cake. ever. (even if i say so myself!) it honestly is soooo good and extremely simple you could do it with your eyes shut:





Ingredients:


200g whole flour


115g sugar


1tsp bicarb. of soda


1tsp baking powder


1 tsp vinegar


4tbl cocoa powder (you can do half cocoa powder and half orange juice to get a choclate orange effect if you wish)


rind of 1 orange


200ml water





Preheat oven to Gas Mark 4





mix all the dry ingredients together in a bowl. mix all the wet ingredients together in a jug. slowly stir the wet ingredients into the dry. pour into baking tin, stick it in the oven for 30 minutes!





icing (this is the yummy bit):





ingredients:


225g icing sugar


2 tbsps. cocoa powder


3 tbsps. soya milk


85g vegan margarine (not hard to find, we use Pure)


85g sugar





sift the icing sugar and cocoa into a bowl. heat the rest of the ingredients gently in a pan until the fat and sugar are dissolved. bring to boil, pour into the icing sugar, stir unitl mixed, then beat like a mother f*ck*r! until fluffy (this takes ages and it quite strenous but it's well worth it)! leave to cool slightly then spread over cake using a knife.





i usually make double quantities of both and that feeds five of us for two/three days depending on how greedy we all are!





enjoy!


x.me.xDoes anyone have a great but easy vegan cake recipe?
http://vegweb.com/index.php?topic=6433.0


BEST EASIEST and almost fool proof cake.. and you can make it in almost no time at all..
Preheat oven to 350 degrees. Lightly grease an 8 or 9 inch baking dish. Set aside. In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.





Variations:





Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking.





Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor.





Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.





Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla.





Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick.





All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)
black forest chocolate cake!





this is lush and really quick and easy, 15 minutes to make and 25/30 minutes to bake!





250g/8oz self raising wholemeal flour


250g/8oz soft brown sugar


2 tablespoons of cocoa powder


125ml rapeseed oil


150ml soya milk


1 tablespoon vegan yogurt or coconut cream(i used coconut cream)


1 dessertspoon cider vinegar


pinch of salt


25g vegan dark chocolate(eat the rest!)


fresh cherries to decorate!





oil two 8 inch round cake tins and line with parchment paper.


preheat the oven to 180 degrees centigrade/350f gas mark 4





place all the ingredients except the chocolate in a food processor and mix together thoroughly.





coarsely grate the choc and add to mixture, divide into the sponge tins and level with spatula.





bake for 25-30 minutes, and turn out onto wire rack to cool.





filling


4 tablespoons of cream cheese


1 teaspoon lime rind


4 tablespoons morello cherry jam





mix the cheese and lime together and spread on one of the sponges, spread the jam on the other and sandwich together.





decorate with melted chocolate(if you haven't eaten it all) and a few fresh cherries! and enjoy!!!

Can anyone give me a recipe for red velvet cake and sweet potato pie?

EASY RED VELVET CAKE





INGREDIENTS


1/2 cup shortening


1 teaspoon butter flavored extract


1 1/2 cups white sugar


2 eggs


4 tablespoons red food coloring


2 tablespoons unsweetened cocoa powder


1 cup buttermilk


1 teaspoon salt


2 1/2 cups sifted all-purpose flour


1 tablespoon distilled white vinegar


1 teaspoon baking soda


1/2 cup butter


1 (8 ounce) package cream cheese


4 cups confectioners' sugar


1 teaspoon vanilla extract





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.


Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.


Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.


Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.


To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.


______________________________________鈥?br>




SWEET POTATO PIE





INGREDIENTS


1 (1 pound) sweet potato


1/2 cup butter, softened


1 cup white sugar


1/2 cup milk


2 eggs


1/2 teaspoon ground nutmeg


1/2 teaspoon ground cinnamon


1 teaspoon vanilla extract


1 (9 inch) unbaked pie crust





DIRECTIONS


Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.


Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.Can anyone give me a recipe for red velvet cake and sweet potato pie?
RED VELVET CAKE: http://www.foodnetwork.com/food/recipes/鈥?/a>





Vegetable oil for the pans


2 1/2 cups all-purpose flour


1 1/2 cups sugar


1 teaspoon baking soda


1 teaspoon fine salt


1 teaspoon cocoa powder


1 1/2 cups vegetable oil


1 cup buttermilk, at room temperature


2 large eggs, at room temperature


2 tablespoons red food coloring (1 ounce)


1 teaspoon white distilled vinegar


1 teaspoon vanilla extract


Cream Cheese Frosting, recipe follows


Crushed pecans, for garnish


Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.


In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.





Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.





Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.





Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.





Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.





Cream Cheese Frosting:


1 pound cream cheese, softened


4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract


In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)


Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.





SWEET POTATO PIE:http://www.foodnetwork.com/food/recipes/鈥?/a>





2 cups peeled, cooked sweet potatoes


1 1/4 cups sugar


1/2 stick melted butter


2 eggs


1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon


1/4 teaspoon salt


1/4 teaspoon ground cinnamon


1/4 teaspoon ground ginger


1 cup milk


9-inch unbaked pie crust


3 egg whites


Preheat the oven to 350 degrees F.


For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.





For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.


** -G00D LUCK**