I need a recipe for this but I don't want it caky. I want it almost like a fudge i have had it like this before and it is to die for! Any help would be great thanks!Flourless chocolate cake recipe?
just google it, it's pretty common. It contains a lot of eggs. Flourless chocolate cake recipe?
try this one
Preheat oven to 350掳 F. Prepare pan; grease bottom and sides of pan. Cut a circle of waxed paper or foil to fit bottom of pan and grease it.
Coarsely chop chocolate. Melt chocolate and butter over simmering water or in microwave. Stir sugar into chocolate. Vigorously beat eggs, one at a time, into chocolate. Add cocoa, salt and pepper, and stir in.
Scrape batter into prepared pan and bake until top looks dry rather than shiny, about 40 minutes. Center will not be quite set.
Cool 10 - 15 minutes, run a knife around edge to loosen, and invert on a plate. Remove paper or foil from bottom and finish cooling. To develop flavor and texture, wrap snugly in plastic wrap and refrigerate several hours, up to several days. Needs no frosting, but serve, if you wish, with whipped cream.
TIP: To cut an accurate liner for the pan bottom, trace around the outside of the pan directly onto the lining paper. Cut out and press onto the greased pan, pressing firmly into the area where the sides and bottom meet.
http://www.recipezaar.com/Flourless-Choc鈥?/a>
http://www.recipezaar.com/Flourless-Choc鈥?/a>
http://www.recipezaar.com/Flourless-Choc鈥?/a>
I had one several years ago that used sweet potato but I can't seem to find it any more. If you find one with sweet potato let me know!
Friday, January 8, 2010
German friendship cake - recipe?
This cake is made using a cup of mix given by a friend and needs to ferment, it takes about three days to make. Have you got recipe. If no 1st cup ow do you start it? Last had some about 10 yrs agoGerman friendship cake - recipe?
I had some hanging around for a year and finally dumped it, but here is the simple recipe:
I cup Flour
1 Cup Milk
1 Cup Sugar.
The first time out, I add 陆 tsp. of granulated yeast, just to kick it off.
Stir batter every day. After 10 days, re-add all ingredients again. This stuff multiplies fast, but if you make a lot of cakes with it, its good to have on hand.
Let me say this: In the summer time, sitting on the counter as it should, it was bubbling and fermenting faster than I thought safe - thats why I threw it out.German friendship cake - recipe?
german friendship cake
Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the';Tenth Day'; ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13'; pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.
Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the';Tenth Day'; ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13'; pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.
I had some hanging around for a year and finally dumped it, but here is the simple recipe:
I cup Flour
1 Cup Milk
1 Cup Sugar.
The first time out, I add 陆 tsp. of granulated yeast, just to kick it off.
Stir batter every day. After 10 days, re-add all ingredients again. This stuff multiplies fast, but if you make a lot of cakes with it, its good to have on hand.
Let me say this: In the summer time, sitting on the counter as it should, it was bubbling and fermenting faster than I thought safe - thats why I threw it out.German friendship cake - recipe?
german friendship cake
Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the';Tenth Day'; ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13'; pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.
Starter
1 cup flour
1 1/4 cups water
1/2 package dry yeast
First Day and Fifth Day
1 cup flour
1 cup milk
1 cup sugar
Tenth Day
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
Topping
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(If you already have your one cup of starter from a friend, disregard the above.) Place starter in a medium bowl and combine it with the';First Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 days.
On the 5th day, place in a larger bowl and add the';Fifth Day'; ingredients.
Cover and refrigerate.
Stir once a day for 5 more days.
Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
Combine all of the';Tenth Day'; ingredients with the remaining mixture.
Pour into a greased and floured 9 x 13'; pan.
Combine topping ingredients and sprinkle on top.
Bake for 40- 50 minutes.
I am looking for a recipe for a cake called Robin Cake?
This was a cake that my grandmother from England madeI am looking for a recipe for a cake called Robin Cake?
Is this it???
ROBIN'S CAKE
2 1/2 lbs. cream cheese
1 1/4 c. sugar
3 tbsp. flour
1 1/2 tsp. grated orange peel
1 1/2 tsp. grated lemon peel
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
Pinch of vanilla bean pulp
1 egg yolk
1/2 c. butter
1. Prepare dough by combining flour, sugar, lemon peel and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in wax paper and chill 1 hour.
2. Prepare filling by combining cheese, sugar, flour, orange and lemon peel and vanilla bean pulp. Add eggs and yolks, 1 at a time, stirring after each addition. Stir in cream. Set aside.
3. Preheat oven to 400 degrees. Butter bottom and sides of 9 inch spring form pan. Remove sides from pan.
4. Roll out 1/3 of dough 1/8 inch thick and place over bottom of pan. Trim off the dough by running a rolling pin over the sharp edge. Bake for 20 minutes or until light brown. Cool.
5. Butter the sides of cake form and place over the base. Roll the remaining dough 1/8 inch and fit into pan joining ends. Trim so dough comes 3/4 way up the pan.
6. Fill pan with cheese mixture, bake for 12 to 15 minutes at 550 degrees. Reduce temperature to 200 degrees and continue baking for 1 hour. Remove from oven and cool completely.
TO GLAZE:
Arrange 1 quart strawberries (less 1 cup) on top of cake. Crush remaining cup of berries in saucepan. Add:
3/4 c. sugar
1/4 c. cold water
1 1/2 tbsp. cornstarch
1 tsp. butter
Dash of salt
Then boil gently, stirring constantly. Cool slightly. Spoon over berries on cake. Chill several hoursI am looking for a recipe for a cake called Robin Cake?
I have been looking for one and can't find it yet. I will let you know when I do.
Web search: Robin cake or england cake recipes. I just did. Lots of recipes.
Good Luck,
O'hock
Is this it???
ROBIN'S CAKE
2 1/2 lbs. cream cheese
1 1/4 c. sugar
3 tbsp. flour
1 1/2 tsp. grated orange peel
1 1/2 tsp. grated lemon peel
1/4 tsp. vanilla
5 eggs
2 egg yolks
1/4 c. heavy cream
1 c. sifted flour
1/4 c. sugar
1 tsp. grated lemon peel
Pinch of vanilla bean pulp
1 egg yolk
1/2 c. butter
1. Prepare dough by combining flour, sugar, lemon peel and vanilla. Make a well in center and add egg yolk and butter. Work together quickly with hands until well blended. Wrap in wax paper and chill 1 hour.
2. Prepare filling by combining cheese, sugar, flour, orange and lemon peel and vanilla bean pulp. Add eggs and yolks, 1 at a time, stirring after each addition. Stir in cream. Set aside.
3. Preheat oven to 400 degrees. Butter bottom and sides of 9 inch spring form pan. Remove sides from pan.
4. Roll out 1/3 of dough 1/8 inch thick and place over bottom of pan. Trim off the dough by running a rolling pin over the sharp edge. Bake for 20 minutes or until light brown. Cool.
5. Butter the sides of cake form and place over the base. Roll the remaining dough 1/8 inch and fit into pan joining ends. Trim so dough comes 3/4 way up the pan.
6. Fill pan with cheese mixture, bake for 12 to 15 minutes at 550 degrees. Reduce temperature to 200 degrees and continue baking for 1 hour. Remove from oven and cool completely.
TO GLAZE:
Arrange 1 quart strawberries (less 1 cup) on top of cake. Crush remaining cup of berries in saucepan. Add:
3/4 c. sugar
1/4 c. cold water
1 1/2 tbsp. cornstarch
1 tsp. butter
Dash of salt
Then boil gently, stirring constantly. Cool slightly. Spoon over berries on cake. Chill several hoursI am looking for a recipe for a cake called Robin Cake?
I have been looking for one and can't find it yet. I will let you know when I do.
Web search: Robin cake or england cake recipes. I just did. Lots of recipes.
Good Luck,
O'hock
Can I have recipes for wedding cakes and frostings???
Go to walmart and buy a WIlton book. I taught myself how to do everything from Wilton and actually had a successful cake business at one time because of it.
They are the best $12.00 to $15.00 money can buy if you want to make cakes! Recipies, ideas, supplies and information on classes you can take to do better...Can I have recipes for wedding cakes and frostings???
try an internet search on cake and frosting recipes. Techniques you will either have to teach yourself or take a class.Can I have recipes for wedding cakes and frostings???
1 tsp vanilla extract
1 tsp. almond extract
1/2 cup plus 1 tablespoon water
1 cup Crisco
2 pounds confectioners' sugar
3/4 cup cake flour
1 tsp. salt
PREPARATION:
Add flavorings to water; in mixing bowl, cream Crisco until light then add small amount of confectioners' sugar and water until creamy. Beat in flour and continue until all dry ingredients are used
There is an excellent website called www.cakecentral.com. They have an excellent collection of cake pictures for copying as well as email addresses for who made them. They also have open forums for any questions.
On the cakecentral website today, they have a forum for cake decorators who want to talk to other cake decorators.
They are the best $12.00 to $15.00 money can buy if you want to make cakes! Recipies, ideas, supplies and information on classes you can take to do better...Can I have recipes for wedding cakes and frostings???
try an internet search on cake and frosting recipes. Techniques you will either have to teach yourself or take a class.Can I have recipes for wedding cakes and frostings???
1 tsp vanilla extract
1 tsp. almond extract
1/2 cup plus 1 tablespoon water
1 cup Crisco
2 pounds confectioners' sugar
3/4 cup cake flour
1 tsp. salt
PREPARATION:
Add flavorings to water; in mixing bowl, cream Crisco until light then add small amount of confectioners' sugar and water until creamy. Beat in flour and continue until all dry ingredients are used
There is an excellent website called www.cakecentral.com. They have an excellent collection of cake pictures for copying as well as email addresses for who made them. They also have open forums for any questions.
On the cakecentral website today, they have a forum for cake decorators who want to talk to other cake decorators.
Does anyone have a recipe for a chocolate cake called ';sheet cake';?
I think the secret ingredient is cinnamon....I love this cake...and want to bake it tonite...please help....Does anyone have a recipe for a chocolate cake called ';sheet cake';?
I've only heard 'sheet cake' as a reference to what type of cake it is - sheet cake, as opposed to layer cake or bundt cake, etc. I HAVE heard of Texas Sheet Cake, which is a recipe (my family calls it California Cake), but I don't think there's any cinnamon in it. Do you have any other info?
Edited to add: I found one Texas Sheet Cake recipe that uses cinnamon - is this what you're looking for?
TEXAS SHEET CAKE
2 c. flour
2 c. sugar
1/2 c. butter
1/2 c. Wesson oil
1 c. water
4 tbsp. cocoa
2 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking soda
1/2 c. buttermilk
Mix flour and sugar in mixing bowl. Bring to a rapid boil butter, Wesson oil, water and cocoa. Pour over flour mixture and blend well. Stir in eggs, cinnamon, vanilla, baking soda and buttermilk and blend well. Pour batter onto cookie sheet ungreased with rim. Bake at 350 degrees for 20 minutes or until done. Use Texas Sheet Cake Frosting.
FROSTING FOR TEXAS SHEET CAKE
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. powdered sugar
1 tsp. vanilla
Combine butter, cocoa and milk in microwave bowl. Cook on High. Bring to a boil. Combine balance of ingredients. Mix well. Frost Texas Sheet Cake while it is still warm.Does anyone have a recipe for a chocolate cake called ';sheet cake';?
It DOES sound delicious! I'm going to make some myself, so thanks for the idea! :) Report Abuse
A sheet cake is so named because of its shape. The batter is poured onto a sheet pan, which is wider and more shallow than a regular cake pan. This allows the cake to cook faster and it looks bigger.
Cinnamon Chocolate Cake
Provided by: McCormick庐 %26amp; Company
';No time to bake a great dessert from scratch? Embellish a regular chocolate cake mix with vanilla extract, cinnamon, and sour cream and get scrumptious results.';
--------------------------------------鈥?br>
INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1 teaspoon McCormick庐 Pure Vanilla Extract
1 teaspoon McCormick庐 Ground Cinnamon
1 (16 ounce) container canned chocolate frosting
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F. Grease sides and bottom of two 8-inch cake pans. Flour lightly.
Blend all ingredients in large mixer bowl at low speed 30 seconds or until moistened. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately.
Bake 35-38 minutes or until toothpick comes out clean.
Cool in pans on rack for 15 minutes. Remove from pans. Cool completely before frosting.
Chocolate Sheet Cake
1 Stick Margarine 1Cup Water
1/2 Cup Vegetable Oil 4T Cocoa
mix together bring to rapid boil.
2 Cups Flour 2 Cups sugar
2 eggs 1 t Vanilla
1 t Cinnamon 1 t soda
1/2 cup Buttermilk
mix and add the cocoa mixture, stir are beat until smooth.
pour batter on cookie sheet, bake at 400 for 20 minuets.
Icing
1 stick margarine 6 T milk
4 T Cocoa
bring to rapid boil add 1 t Vanilla 1 cup nuts
1 box powerd sugar
beat well spread on cake soon as it comes out of oven.
There are all kinds of chocolate cakes... by a Betty Crocker or other boxed chocolate cake and put it in a 9x11 baking pan. That's what makes it a sheet cake, versus a round cake, or a bundt cake.
A sheet cake is just baked in a long square pan the recipe is not differnt than any other recipe for chocolate cake I don't think.
I may be wrong. I don't know.....But I have been told several times to order a ';sheet'; cake for parties and such and when I got it that was the only difference.....la mer
I've only heard 'sheet cake' as a reference to what type of cake it is - sheet cake, as opposed to layer cake or bundt cake, etc. I HAVE heard of Texas Sheet Cake, which is a recipe (my family calls it California Cake), but I don't think there's any cinnamon in it. Do you have any other info?
Edited to add: I found one Texas Sheet Cake recipe that uses cinnamon - is this what you're looking for?
TEXAS SHEET CAKE
2 c. flour
2 c. sugar
1/2 c. butter
1/2 c. Wesson oil
1 c. water
4 tbsp. cocoa
2 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking soda
1/2 c. buttermilk
Mix flour and sugar in mixing bowl. Bring to a rapid boil butter, Wesson oil, water and cocoa. Pour over flour mixture and blend well. Stir in eggs, cinnamon, vanilla, baking soda and buttermilk and blend well. Pour batter onto cookie sheet ungreased with rim. Bake at 350 degrees for 20 minutes or until done. Use Texas Sheet Cake Frosting.
FROSTING FOR TEXAS SHEET CAKE
1 stick butter
4 tbsp. cocoa
6 tbsp. milk
1 lb. powdered sugar
1 tsp. vanilla
Combine butter, cocoa and milk in microwave bowl. Cook on High. Bring to a boil. Combine balance of ingredients. Mix well. Frost Texas Sheet Cake while it is still warm.Does anyone have a recipe for a chocolate cake called ';sheet cake';?
It DOES sound delicious! I'm going to make some myself, so thanks for the idea! :) Report Abuse
A sheet cake is so named because of its shape. The batter is poured onto a sheet pan, which is wider and more shallow than a regular cake pan. This allows the cake to cook faster and it looks bigger.
Cinnamon Chocolate Cake
Provided by: McCormick庐 %26amp; Company
';No time to bake a great dessert from scratch? Embellish a regular chocolate cake mix with vanilla extract, cinnamon, and sour cream and get scrumptious results.';
--------------------------------------鈥?br>
INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1 teaspoon McCormick庐 Pure Vanilla Extract
1 teaspoon McCormick庐 Ground Cinnamon
1 (16 ounce) container canned chocolate frosting
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F. Grease sides and bottom of two 8-inch cake pans. Flour lightly.
Blend all ingredients in large mixer bowl at low speed 30 seconds or until moistened. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately.
Bake 35-38 minutes or until toothpick comes out clean.
Cool in pans on rack for 15 minutes. Remove from pans. Cool completely before frosting.
Chocolate Sheet Cake
1 Stick Margarine 1Cup Water
1/2 Cup Vegetable Oil 4T Cocoa
mix together bring to rapid boil.
2 Cups Flour 2 Cups sugar
2 eggs 1 t Vanilla
1 t Cinnamon 1 t soda
1/2 cup Buttermilk
mix and add the cocoa mixture, stir are beat until smooth.
pour batter on cookie sheet, bake at 400 for 20 minuets.
Icing
1 stick margarine 6 T milk
4 T Cocoa
bring to rapid boil add 1 t Vanilla 1 cup nuts
1 box powerd sugar
beat well spread on cake soon as it comes out of oven.
There are all kinds of chocolate cakes... by a Betty Crocker or other boxed chocolate cake and put it in a 9x11 baking pan. That's what makes it a sheet cake, versus a round cake, or a bundt cake.
A sheet cake is just baked in a long square pan the recipe is not differnt than any other recipe for chocolate cake I don't think.
I may be wrong. I don't know.....But I have been told several times to order a ';sheet'; cake for parties and such and when I got it that was the only difference.....
What recipe can I make using cake frosting?
I have a jar of white cake frosting left over from a Christmas craft at school. I'd like to use it this weekend, but I don't want to make a cake. What are some other uses for cake frosting? Keep in mind that I am NOT good at baking, so it needs to be relatively simple. I've burned water before.What recipe can I make using cake frosting?
Make cookies and put the frosting on them and if you have food coloring use that to dye the icingWhat recipe can I make using cake frosting?
you could make a gingerbread house and use the frosting like a glue. no baking involved all you need is a small milk carton, frosting, graham crackers, and candies to decorate.
baiser...maybe? on a cooking tray with backpaper, put small mountains of frosting with spoon, in the oven about 100 Celcious... they have to dry not to bake!
Frosting is for frosting something. If you have left overs then freeze it until you bake a small batch of cupcakes or something.
if you're that inept, throw it out. It isn't worth your time or the money spent on something else just to use the first thing up.
Cheers
You can't really use cake frosting for anything other than cakes.
make cupcakes! just get a box of cake mix and follow the directions for cupcakes. I don't think you can screw them up if you just go by the box. I make cupcakes all the time because I hate icing cakes and they always end up looking messy. So i just dab some frosting on the top of cupcakes. Baking is a science.
Make cookies and put the frosting on them and if you have food coloring use that to dye the icingWhat recipe can I make using cake frosting?
you could make a gingerbread house and use the frosting like a glue. no baking involved all you need is a small milk carton, frosting, graham crackers, and candies to decorate.
baiser...maybe? on a cooking tray with backpaper, put small mountains of frosting with spoon, in the oven about 100 Celcious... they have to dry not to bake!
Frosting is for frosting something. If you have left overs then freeze it until you bake a small batch of cupcakes or something.
if you're that inept, throw it out. It isn't worth your time or the money spent on something else just to use the first thing up.
Cheers
You can't really use cake frosting for anything other than cakes.
make cupcakes! just get a box of cake mix and follow the directions for cupcakes. I don't think you can screw them up if you just go by the box. I make cupcakes all the time because I hate icing cakes and they always end up looking messy. So i just dab some frosting on the top of cupcakes. Baking is a science.
Banana Cake Recipe?
I once had a peice of the best banana cake I have ever tried. It was like a moist carrot cake, I have never come across a banana cake like it again. Does anyone have a secret recipe that sounds like the one?Banana Cake Recipe?
Moist Banana Cake Recipe.
If you are using large bananas, 3 should suffice but if you're using small bananas, 5 bananas should equal 1 cup. It's best to use soft, ripe bananas.
Ingredients:
125g butter
3/4 cup brown sugar, firmly packed
2 eggs
1 cup mashed banana
1 1/2 cups of self-raising flour
1 teaspoon baking powder
3/4 sour cream; combined with 2 tablespoons milk
Preparation:
Grease a loaf pan.
1. Cream butter and sugar in a bowl with electric mixer until light and fluffy.
2. Beat in eggs one at a time until combined.
3. Stir in mashed bananas and half of the sifted flour and baking powder.
4. Stir in half of the sour cream and milk mixture.
5. Then, stir in remainder of the dry ingredients and sour cream mixture. Stir until smooth.
6. Pour mixture into pan and bake in moderate oven for an hour.
7. To test whether it is ready, put in a toothpick, if it comes out clean, turn the cake onto a wire rack to cool.Banana Cake Recipe?
MOIST BANANA CAKE WITH CREAM CHEESE
FROSTING
3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 1/3 c. milk
1 tsp vanilla flavoring
Frosting:
1 8 oz pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
*************************
CHOCOLATE BANANA CAKE
1 pkg. Super Moist chocolate cake mix
1/2 c. mashed cooking or apple bananas
1 c. water
1/2 c. oil
3 eggs
Heat oven to 350 degrees. Grease and lightly flour 2 round cake pans.
Mix in a large bowl the cake mix, bananas, water, oil, and eggs. Beat on low speed for 30 seconds, then on medium speed 2 minutes.
Pour into pans. Bake 35-40 minutes or until top springs back when touched lightly at center. Cool for 5-10 minutes, remove from pans, serve warm.
Note: French Lemon Vanilla cake mix can be used instead of chocolate to make a French Lemon Vanilla Banana Cake.
1/2 cup margarien
1 1/4 cup sugar
2 eggs
2 cups flower
2 tee spoon baking power
1/2 t salt
5 banannas (over ripe)
1/2 t vanilla
Cream butter and sugar. Mix eggs in one at a time. Mix in sieved dry ingredients. Mix in Bananas and vanilla. Bake 1 hour at 180 degrees Celcius. Leave to cool.
*Moist Banana Cake
125g butter
3/4 cup brown sugar, firmly packed
2 eggs
1 cup mashed banana
1 1/2 cups of self-raising flour
1 teaspoon baking powder
3/4 sour cream; combined with 2 tablespoons milk
Grease a loaf pan.
1. Cream butter and sugar in a bowl with electric mixer until light and fluffy.
2. Beat in eggs one at a time until combined.
3. Stir in mashed bananas and half of the sifted flour and baking powder.
4. Stir in half of the sour cream and milk mixture.
5. Then, stir in remainder of the dry ingredients and sour cream mixture. Stir until smooth.
6. Pour mixture into pan and bake in moderate oven for an hour.
7. To test whether it is ready, put in a toothpick, if it comes out clean, turn the cake onto a wire rack to cool.
*Banana Loaf Cake
It is great for using over ripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are over ripe, you can put them in the freezer until you are ready to use them.';
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 very ripe bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
*Super Moist Banana Cake
1 cup sugar
1 cup mashed banana
1 teaspoon bicarbonate of soda
2 tablespoons milk
120 g margarine or butter
1 1/2 cups self raising flour
2 egg
Preheat oven to 180 degrees.
Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
Top with your favourite Cream Cheese Icing when cooled.
*Banana Cake
';Very moist cake; great as a snack! Use bananas that are starting to turn black.';
1 1/4 cups white sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed bananas
1 1/2 cups cake flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well.
Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.
Or U can try these links
http://www.cooks.com/rec/search/0,1-0,mo鈥?/a>
http://www.exclusivelyfood.com.au/2006/0鈥?/a>
http://allrecipes.com/Recipe/Banana-Cake鈥?/a>
http://www.evitamins.com/healthnotes.asp鈥?/a>
http://www.taste.com.au/recipes/1547/sou鈥?/a>
ENJOY :-)
medium bananas, ripe if possible (approx. 400 g) 3 medium bananas, ripe if possible (approx. 14 oz)
300 g self-raising flour 10 oz self-raising flour
150 g soft butter 5 oz soft butter
150 g soft brown sugar (Demerara) 5 oz soft brown sugar (Demerara)
2 medium eggs (at room temperature) 2 medium eggs (at room temperature)
80 g walnuts or sultanas 3 oz walnuts or sultanas
2 teaspoons lemon juice 2 teaspoons lemon juice
2 tablespoons olive or vegetable oil 2 tablespoons olive or vegetable oil
Cake Topping Cake Topping
125 g full fat soft cheese 4陆 oz full fat soft cheese
75 g butter 2陆 oz butter
200 g icing sugar 7 oz icing sugar
陆 teaspoon vanilla essence 陆 teaspoon vanilla essence
WHAT SPECIAL KITCHEN EQUIPMENT?
You will need the following for the banana cake:
1 large bowl to mix the ingredients
900g loaf tin (see picture below)
Small amount of greaseproof baking paper
CLICK ANY PICTURE BELOW TO ENLARGE IT
The butter must be soft. The best way to achieve this is to measure out the butter an hour or so before it is needed and leave it at room temperature. If this is not possible, break up the butter with a fork and beat it for a minute or so. If all else fails, put it in a bowl and float the bowl in warm water.
Turn the oven on, setting it to 180掳C / 350掳F / Gas Mark 4.
Next, grease the loaf tin with margarine or butter, and line the tin with greaseproof baking paper. It's not essential to cover 100% of the tin but make sure that it lays as flat as possible on the inside of the tin.
Grease the inside of the loaf tin with margarine or butter, and line the tin with greaseproof baking paper.
It's not essential to cover 100% of the tin but make sure that the greaseproof paper lays as flat as possible on the inside of the tin. This will help to make a good-looking flat sided cake.
Peel the bananas and mash them with a fork until they are really mushy. It's easier if the bananas are ripe but not essential.
Chop up the walnuts reasonably finely (click picture on beneath to enlarge). Sultanas can be used as an alternative if you have a nut allergy.
Place the butter and brown sugar into a mixing bowl and blend together with a fork. The idea here is to mix the two ingredients thoroughly and at the same time incorporate as much air into the mixture as possible.
Mixing with a fork in a figure of eight shape will help to incorporate air into the cake mix.
Stir in the bananas and chopped walnuts or sultanas and mix thoroughly. Add one egg and sift in half of the flour. Mix thoroughly in a figure of eight. Add the remaining flour, egg and lemon juice then mix again in a figure of eight.
Now the magic touch! Add the two tablespoons of olive or vegetable oil and mix thoroughly again in a figure of eight with a fork. The oil will keep the cake moist.
Pour the mixture into the loaf tin, smooth it level and place in the oven for 45 minutes. Go to the next step to make the topping.
After that time take it out and test that it is cooked by piercing the cake with a fork and if it comes out clean it's cooked. If not cook for another 5 minutes and retest.
When you take the cake out of the oven, take it out of the tin and place it on a wire rack or something similar. This will stop the cake sweating and getting damp - it really does make a difference.
Allow the cake an hour or so to cool down before icing it.
Make the icing by pouring the icing sugar, soft cheese, butter and vanilla into a bowl and mixing it all together with a fork.
Spoon the icing onto the cake and spread it evenly with a knife. Pop a couple of cherries or walnuts on the top if you want to decorate it
Moist Banana Cake Recipe.
If you are using large bananas, 3 should suffice but if you're using small bananas, 5 bananas should equal 1 cup. It's best to use soft, ripe bananas.
Ingredients:
125g butter
3/4 cup brown sugar, firmly packed
2 eggs
1 cup mashed banana
1 1/2 cups of self-raising flour
1 teaspoon baking powder
3/4 sour cream; combined with 2 tablespoons milk
Preparation:
Grease a loaf pan.
1. Cream butter and sugar in a bowl with electric mixer until light and fluffy.
2. Beat in eggs one at a time until combined.
3. Stir in mashed bananas and half of the sifted flour and baking powder.
4. Stir in half of the sour cream and milk mixture.
5. Then, stir in remainder of the dry ingredients and sour cream mixture. Stir until smooth.
6. Pour mixture into pan and bake in moderate oven for an hour.
7. To test whether it is ready, put in a toothpick, if it comes out clean, turn the cake onto a wire rack to cool.Banana Cake Recipe?
MOIST BANANA CAKE WITH CREAM CHEESE
FROSTING
3 small ripe bananas or 2 large ripe bananas
4 large tablespoons sour cream
1 white cake mix
3 egg whites
2 tablespoons oil
1 1/3 c. milk
1 tsp vanilla flavoring
Frosting:
1 8 oz pkg cream cheese
1 stick butter
1/3 c. nuts of your choice (i use walnuts)
1 box of powdered sugar (4 cups)
1 tsp vanilla flavoring
Blend bananas with mixer, adding your sour cream. When mixture is well blended, not lumpy, add your cake mix, egg whites, oil, milk, flavoring together and mix. Add milk last so you will be able to judge the consistency of the cake and adjust as needed.
Once well blended, pour mixture into a greased/sprayed, 9x13 cake pan or 3 cake layers.
Bake at 350F for about 25 min. or until the cake is done.
Cake will spring back in the center when touched if done, don't over bake! Remove cake from oven and allow to cool.
Tip: Place wax paper over cakes to capture the moisture while cooling; this adds to a really moist, delicious cake!
Mix cream cheese and butter together in a bowl. Add powdered sugar and vanilla. Mix until you get the consistency you like.
Add a little milk to the frosting while mixing if you like it to be creamy. When icing is done, add 1/3 chopped walnuts to the icing. Crush them right out of the package with the end of a blunt object to make smaller pieces.
Stir walnuts into frosting well. After cakes have cooled, frost each layer with icing.
*************************
CHOCOLATE BANANA CAKE
1 pkg. Super Moist chocolate cake mix
1/2 c. mashed cooking or apple bananas
1 c. water
1/2 c. oil
3 eggs
Heat oven to 350 degrees. Grease and lightly flour 2 round cake pans.
Mix in a large bowl the cake mix, bananas, water, oil, and eggs. Beat on low speed for 30 seconds, then on medium speed 2 minutes.
Pour into pans. Bake 35-40 minutes or until top springs back when touched lightly at center. Cool for 5-10 minutes, remove from pans, serve warm.
Note: French Lemon Vanilla cake mix can be used instead of chocolate to make a French Lemon Vanilla Banana Cake.
1/2 cup margarien
1 1/4 cup sugar
2 eggs
2 cups flower
2 tee spoon baking power
1/2 t salt
5 banannas (over ripe)
1/2 t vanilla
Cream butter and sugar. Mix eggs in one at a time. Mix in sieved dry ingredients. Mix in Bananas and vanilla. Bake 1 hour at 180 degrees Celcius. Leave to cool.
*Moist Banana Cake
125g butter
3/4 cup brown sugar, firmly packed
2 eggs
1 cup mashed banana
1 1/2 cups of self-raising flour
1 teaspoon baking powder
3/4 sour cream; combined with 2 tablespoons milk
Grease a loaf pan.
1. Cream butter and sugar in a bowl with electric mixer until light and fluffy.
2. Beat in eggs one at a time until combined.
3. Stir in mashed bananas and half of the sifted flour and baking powder.
4. Stir in half of the sour cream and milk mixture.
5. Then, stir in remainder of the dry ingredients and sour cream mixture. Stir until smooth.
6. Pour mixture into pan and bake in moderate oven for an hour.
7. To test whether it is ready, put in a toothpick, if it comes out clean, turn the cake onto a wire rack to cool.
*Banana Loaf Cake
It is great for using over ripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are over ripe, you can put them in the freezer until you are ready to use them.';
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
3 very ripe bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan
Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
*Super Moist Banana Cake
1 cup sugar
1 cup mashed banana
1 teaspoon bicarbonate of soda
2 tablespoons milk
120 g margarine or butter
1 1/2 cups self raising flour
2 egg
Preheat oven to 180 degrees.
Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
Top with your favourite Cream Cheese Icing when cooled.
*Banana Cake
';Very moist cake; great as a snack! Use bananas that are starting to turn black.';
1 1/4 cups white sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon baking soda
1/4 cup sour cream
1 cup mashed bananas
1 1/2 cups cake flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, cream butter and sugar until light. Add eggs and beat well. Dissolve soda in the sour cream and add it to the butter mixture. Beat well. Add the mashed bananas and mix in. Add cake flour and mix well.
Pour batter into a 9x9 inch pan and bake at 350 degrees F (175 degrees C) for 45 minutes or until done.
Or U can try these links
http://www.cooks.com/rec/search/0,1-0,mo鈥?/a>
http://www.exclusivelyfood.com.au/2006/0鈥?/a>
http://allrecipes.com/Recipe/Banana-Cake鈥?/a>
http://www.evitamins.com/healthnotes.asp鈥?/a>
http://www.taste.com.au/recipes/1547/sou鈥?/a>
ENJOY :-)
medium bananas, ripe if possible (approx. 400 g) 3 medium bananas, ripe if possible (approx. 14 oz)
300 g self-raising flour 10 oz self-raising flour
150 g soft butter 5 oz soft butter
150 g soft brown sugar (Demerara) 5 oz soft brown sugar (Demerara)
2 medium eggs (at room temperature) 2 medium eggs (at room temperature)
80 g walnuts or sultanas 3 oz walnuts or sultanas
2 teaspoons lemon juice 2 teaspoons lemon juice
2 tablespoons olive or vegetable oil 2 tablespoons olive or vegetable oil
Cake Topping Cake Topping
125 g full fat soft cheese 4陆 oz full fat soft cheese
75 g butter 2陆 oz butter
200 g icing sugar 7 oz icing sugar
陆 teaspoon vanilla essence 陆 teaspoon vanilla essence
WHAT SPECIAL KITCHEN EQUIPMENT?
You will need the following for the banana cake:
1 large bowl to mix the ingredients
900g loaf tin (see picture below)
Small amount of greaseproof baking paper
CLICK ANY PICTURE BELOW TO ENLARGE IT
The butter must be soft. The best way to achieve this is to measure out the butter an hour or so before it is needed and leave it at room temperature. If this is not possible, break up the butter with a fork and beat it for a minute or so. If all else fails, put it in a bowl and float the bowl in warm water.
Turn the oven on, setting it to 180掳C / 350掳F / Gas Mark 4.
Next, grease the loaf tin with margarine or butter, and line the tin with greaseproof baking paper. It's not essential to cover 100% of the tin but make sure that it lays as flat as possible on the inside of the tin.
Grease the inside of the loaf tin with margarine or butter, and line the tin with greaseproof baking paper.
It's not essential to cover 100% of the tin but make sure that the greaseproof paper lays as flat as possible on the inside of the tin. This will help to make a good-looking flat sided cake.
Peel the bananas and mash them with a fork until they are really mushy. It's easier if the bananas are ripe but not essential.
Chop up the walnuts reasonably finely (click picture on beneath to enlarge). Sultanas can be used as an alternative if you have a nut allergy.
Place the butter and brown sugar into a mixing bowl and blend together with a fork. The idea here is to mix the two ingredients thoroughly and at the same time incorporate as much air into the mixture as possible.
Mixing with a fork in a figure of eight shape will help to incorporate air into the cake mix.
Stir in the bananas and chopped walnuts or sultanas and mix thoroughly. Add one egg and sift in half of the flour. Mix thoroughly in a figure of eight. Add the remaining flour, egg and lemon juice then mix again in a figure of eight.
Now the magic touch! Add the two tablespoons of olive or vegetable oil and mix thoroughly again in a figure of eight with a fork. The oil will keep the cake moist.
Pour the mixture into the loaf tin, smooth it level and place in the oven for 45 minutes. Go to the next step to make the topping.
After that time take it out and test that it is cooked by piercing the cake with a fork and if it comes out clean it's cooked. If not cook for another 5 minutes and retest.
When you take the cake out of the oven, take it out of the tin and place it on a wire rack or something similar. This will stop the cake sweating and getting damp - it really does make a difference.
Allow the cake an hour or so to cool down before icing it.
Make the icing by pouring the icing sugar, soft cheese, butter and vanilla into a bowl and mixing it all together with a fork.
Spoon the icing onto the cake and spread it evenly with a knife. Pop a couple of cherries or walnuts on the top if you want to decorate it
Recipe for a great cake for a church cake auction?
Our church is having a cake auction .. The ladies have been asked to make something special I always use a box mix but want to do something diffrent any ideas
also please include the recipeRecipe for a great cake for a church cake auction?
Chocolate is always popular and chocolate with cherries even more so. This cake is very moist and has amazing chocolate flavor!
Black Magic Cake
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Extra Creamy Whipped Topping
1 Can Cherry (or raspberry) Pie Filling
Shaved chocolate or Chocolate Curls
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Put bottom layer on a cake plate and spread most (reserve 1/4 cup) of the can of cherry pie filling on the top of it.
Put second layer on top and frost the top only with a thick layer of extra creamy topping.
Garnish with the chocolate shavings/curls and carefully spoon the last 1/4 pie filling into the center of the top of the cake.Recipe for a great cake for a church cake auction?
This is an easy strawberry shortcake and it looks delicious!
INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
Add to Recipe Box
Add to Shopping List
Add a Personal Note
DIRECTIONS
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Have fun at the cake auction!
*I used this one at our church get together and everyone liked it.
Super Moist Chocolate Cake
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of dry cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
( No eggs as some of the people can't have them)
Directions:
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
Preparation time: 15 min. + 30 min. bake.
Pineapple upside down cake. you can make it from a box mix. The directions are on the box.
http://www.cooks.com
also please include the recipeRecipe for a great cake for a church cake auction?
Chocolate is always popular and chocolate with cherries even more so. This cake is very moist and has amazing chocolate flavor!
Black Magic Cake
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Extra Creamy Whipped Topping
1 Can Cherry (or raspberry) Pie Filling
Shaved chocolate or Chocolate Curls
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Put bottom layer on a cake plate and spread most (reserve 1/4 cup) of the can of cherry pie filling on the top of it.
Put second layer on top and frost the top only with a thick layer of extra creamy topping.
Garnish with the chocolate shavings/curls and carefully spoon the last 1/4 pie filling into the center of the top of the cake.Recipe for a great cake for a church cake auction?
This is an easy strawberry shortcake and it looks delicious!
INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
Add to Recipe Box
Add to Shopping List
Add a Personal Note
DIRECTIONS
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Have fun at the cake auction!
*I used this one at our church get together and everyone liked it.
Super Moist Chocolate Cake
1.5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of dry cocoa
1 teaspoon baking soda
1 cup white or brown sugar
0.5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg.oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
( No eggs as some of the people can't have them)
Directions:
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
Preparation time: 15 min. + 30 min. bake.
Pineapple upside down cake. you can make it from a box mix. The directions are on the box.
http://www.cooks.com
I purchased an oreo non bake cake and threw out the recipe by accident, do you know how much milk is needed?
I looked online with no answer. Call Kraft Foods at 1-877-535-5666 they should be able to tell you. I had to call a company once to find out what kind of milk they used when they calculated the fat.
Enjoy!
Enjoy!
What is your favourite cake? Recipe please!?
If you wanted to make a cake, what cake would you make? One that you love! It can be easy or more difficult. Please share the recipe!
ThanksWhat is your favourite cake? Recipe please!?
Red Velvet Cake with Cream Cheese Frosting
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Sometimes it is hard to trace a recipe's origin. Take the Red Velvet Cake. There are many theories; some say it comes from the South, others say it originated in the North. But in actual fact all we really know is that it has been a favorite for decades, not only in the States but also in Canada. It is a very dramatic looking cake with its unusual bright red color that is sharply contrasted by a creamy white frosting. A Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book ';The Dictionary of American Food and Drink'; that the name 'Devil's Food Cake' is so called ';because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful.';
If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and the moist and tender crumb is obtained by adding buttermilk. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the cake layers have been baked and cooled, I find it is best to place them in the refrigerator or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up. The type of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, other recipes often call for a 7-Minute Frosting or even a White Confectioners Frosting. Recently I found a new cream cheese frosting that I like very much and I have included it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is thick, buttery-rich, delicately sweet and velvety, ivory-colored cheese produced from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can usually find it in specialty food stores or look in the deli section of your local grocery store. If you cannot find Mascarpone just use regular cream cheese instead. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a flavorful, soft and creamy frosting. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty.
Red Velvet Cake:Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans
and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixeWhat is your favourite cake? Recipe please!?
Thank you for selecting my answer
When I was a kid, there was a big tado about red food coloring causing cancer. Sales of it and it's use in food products came to a stop. We kept on using the copious quantities of it in the recipe and called it Cancer Cake. I my family it's been cancer cake eve Report Abuse
Too Much Chocolate Cake --
';This cake won me First Prize at the county fair last year. It is very chocolaty.';
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
This recipe for Better than sex cake was given to me by my sister!!! It's a family favorite and pretty easy to make!
Boxed cake mix (Yellow or Chocolate)
Jar Caramel topping
1 can Sweetened condensed milk
Cool Whip
Crushed Heath bar or chocolate covered toffee pieces
Make the cake according to the package directions. When done pull out of oven and poke holes over entire cake (around 40 will do)
Pour both jar of caramel topping and can of sweetened milk over cake. Put back in oven (that has been turned off) for about 20 minutes. Let cake cool completely in fridge. Once cooled, you can put cool whip on top of cake, and sprinkle your toffee pieces over the top. Cake is very rich. The Caramel and milk soak into the cake making it very very moist, but it is simply delicious! I have never heard anything but good things about it!
Sounds weird but is really good and really moist.
CHOCOLATE MAYONNAISE CAKE
Servings: 12
Preparation Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
* 2 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1-1/4 tsp. baking soda
* 1/4 tsp. baking powder
* 3 eggs
* 1-2/3 cups sugar
* 1 tsp. vanilla extract
* 1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
* 1-1/3 cups water
Instructions:
1. Preheat oven to 350掳. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's庐 or Best Foods庐 Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Oatmeal Cake. Nothing that you'd expect. Good ole comfort, my grandma use to make it all the time.
1 1/4 c. water
1 c. quick oats
1 stick butter
Bring water to boil; add butter to mel; add oats. stir. turn off. cover and let stand for 20 minutes.
Combine in a bowl:
1 c. sugar
1 c. brown sugar
2 eggs
1 1/3 c. flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
Combine 1st and 2nd mixture. Power into 9 x 13 pan. Bake at 350 till done. Immediately top with:
6 T. butter (melted)
1/2 c. sugar
1/4 cup milk
1/2 tsp vanilla
1 c. coconut
Spread topping on top of cake. Put under broiler and lightly brown coconut. Be careful, it won't take long to brown.
I like chocolate mousse cake!
ThanksWhat is your favourite cake? Recipe please!?
Red Velvet Cake with Cream Cheese Frosting
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Sometimes it is hard to trace a recipe's origin. Take the Red Velvet Cake. There are many theories; some say it comes from the South, others say it originated in the North. But in actual fact all we really know is that it has been a favorite for decades, not only in the States but also in Canada. It is a very dramatic looking cake with its unusual bright red color that is sharply contrasted by a creamy white frosting. A Red Velvet Cake is really a Devil's Food Cake that has red food coloring added to it. John Mariani tells us in his book ';The Dictionary of American Food and Drink'; that the name 'Devil's Food Cake' is so called ';because it is supposedly so rich and delicious that it must, to a moralist, be somewhat sinful.';
If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and the moist and tender crumb is obtained by adding buttermilk. If you are not familiar with buttermilk it has a nice thick creamy texture with a rich tangy buttery taste that makes baked goods tender. Whereas in the past buttermilk was made from the liquid left over after churning butter, it is now commercially made by adding a bacteria to whole, skim, or low fat milk. You can make your own buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the cake layers have been baked and cooled, I find it is best to place them in the refrigerator or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this problem. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up. The type of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, other recipes often call for a 7-Minute Frosting or even a White Confectioners Frosting. Recently I found a new cream cheese frosting that I like very much and I have included it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is thick, buttery-rich, delicately sweet and velvety, ivory-colored cheese produced from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can usually find it in specialty food stores or look in the deli section of your local grocery store. If you cannot find Mascarpone just use regular cream cheese instead. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a flavorful, soft and creamy frosting. The frosting recipe is adapted from 'The Waldorf-Astoria Cookbook' by John Doherty.
Red Velvet Cake:Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans
and line the bottoms of the pans with parchment paper. Set aside.
In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl of your electric mixer, or with a hand mixeWhat is your favourite cake? Recipe please!?
Thank you for selecting my answer
When I was a kid, there was a big tado about red food coloring causing cancer. Sales of it and it's use in food products came to a stop. We kept on using the copious quantities of it in the recipe and called it Cancer Cake. I my family it's been cancer cake eve Report Abuse
Too Much Chocolate Cake --
';This cake won me First Prize at the county fair last year. It is very chocolaty.';
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
This recipe for Better than sex cake was given to me by my sister!!! It's a family favorite and pretty easy to make!
Boxed cake mix (Yellow or Chocolate)
Jar Caramel topping
1 can Sweetened condensed milk
Cool Whip
Crushed Heath bar or chocolate covered toffee pieces
Make the cake according to the package directions. When done pull out of oven and poke holes over entire cake (around 40 will do)
Pour both jar of caramel topping and can of sweetened milk over cake. Put back in oven (that has been turned off) for about 20 minutes. Let cake cool completely in fridge. Once cooled, you can put cool whip on top of cake, and sprinkle your toffee pieces over the top. Cake is very rich. The Caramel and milk soak into the cake making it very very moist, but it is simply delicious! I have never heard anything but good things about it!
Sounds weird but is really good and really moist.
CHOCOLATE MAYONNAISE CAKE
Servings: 12
Preparation Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
* 2 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1-1/4 tsp. baking soda
* 1/4 tsp. baking powder
* 3 eggs
* 1-2/3 cups sugar
* 1 tsp. vanilla extract
* 1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
* 1-1/3 cups water
Instructions:
1. Preheat oven to 350掳. Grease and lightly flour two 9-inch round cake pans*; set aside.
2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's庐 or Best Foods庐 Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Oatmeal Cake. Nothing that you'd expect. Good ole comfort, my grandma use to make it all the time.
1 1/4 c. water
1 c. quick oats
1 stick butter
Bring water to boil; add butter to mel; add oats. stir. turn off. cover and let stand for 20 minutes.
Combine in a bowl:
1 c. sugar
1 c. brown sugar
2 eggs
1 1/3 c. flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
Combine 1st and 2nd mixture. Power into 9 x 13 pan. Bake at 350 till done. Immediately top with:
6 T. butter (melted)
1/2 c. sugar
1/4 cup milk
1/2 tsp vanilla
1 c. coconut
Spread topping on top of cake. Put under broiler and lightly brown coconut. Be careful, it won't take long to brown.
I like chocolate mousse cake!
Does anyone have a good recipe for Funfetti cake?
from scratch.Does anyone have a good recipe for Funfetti cake?
Yeah, um........no.... I can only bake them out of the box. Good luck though :)la mer
Yeah, um........no.... I can only bake them out of the box. Good luck though :)
Does anyone have a recipe for a harveywallbanger cake?
I had one when i was in my 20's but lost it over the yearsDoes anyone have a recipe for a harveywallbanger cake?
Click this link and scroll down the screen for the recipe:
http://www.greatpartyrecipes.com/harveyw鈥?/a>Does anyone have a recipe for a harveywallbanger cake?
This is the recipe I got from a co-worker back in 1973 when I worked for the telephone company.
HARVEY WALLBANGER CAKE
1 yellow cake mix
1 pkg Jello instant vanilla pudding
4 eggs
1/2 c oil
3/4 c orange juice
1/4 c vodka
1/4 c Galliano
Mix all together and beat for 4 minutes. Pour into greased and floured bundt cake pan. Bake at 350潞 for 45-50 minutes. Cover with powdered sugar and orange juice glaze.
Hope that's the recipe you lost.
Harvey Wallbanger Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
5 fluid ounces Galliano liqueur
2 fluid ounces vodka
1/2 cup orange juice
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.
Click this link and scroll down the screen for the recipe:
http://www.greatpartyrecipes.com/harveyw鈥?/a>Does anyone have a recipe for a harveywallbanger cake?
This is the recipe I got from a co-worker back in 1973 when I worked for the telephone company.
HARVEY WALLBANGER CAKE
1 yellow cake mix
1 pkg Jello instant vanilla pudding
4 eggs
1/2 c oil
3/4 c orange juice
1/4 c vodka
1/4 c Galliano
Mix all together and beat for 4 minutes. Pour into greased and floured bundt cake pan. Bake at 350潞 for 45-50 minutes. Cover with powdered sugar and orange juice glaze.
Hope that's the recipe you lost.
Harvey Wallbanger Cake
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
5 fluid ounces Galliano liqueur
2 fluid ounces vodka
1/2 cup orange juice
1 cup confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine cake mix and pudding mix in a large bowl. Blend in eggs, vegetable oil, 4 ounces Galliano, 1 ounce vodka, and 4 ounces orange juice. Mix batter until smooth and thick and pour into prepared pan.
Bake at 350 degrees for 45 minutes. Let cake cool in pan for 10 minutes then remove and place on cooling rack. Spoon glaze over cake while it is still warm.
To Make Glaze: Combine the remaining 1 ounce Galliano, 1 ounce vodka, and 1ounce orange juice with the confectioner's sugar and blend until smooth. Spoon glaze over warm cake.
Does anyone have the recipe for Mortons Chocolate Cake?
My kids gave me a gift certificate to Mortons Steak House and they have this FANTASTIC Chocolate Cake that you have to order with your meal as they bake it while you are eating your entree.
It's to die for anybody have the recipe.
I don't remember exactly what it was called but it is filled with chocolate...and oh my goodness soooooooo good.Does anyone have the recipe for Mortons Chocolate Cake?
The name is ';choclate velvet cake.'; You can't find the recipe(the competition in buisiness), but maybe you can order it (I guess at http://mortons.com/index.php?pageid=home鈥?/a>
here you can read about the morton's ch. v. cake
http://www.chocolateatlas.com/Chocolate_鈥?/a>
I have another good recipe for you, it's not exactly the same thing, but I thaught you might like it as well...
Sandy's Chocolate Cake
Submitted by: Sandra Johnson
Rated: 5 out of 5 by 83 members
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Yields: 12 servings
';'I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January,' recalls Sandy Johnson, who lives on a dairy farm near Tioga. 'By the time we got to the judges table, I was almost too tired to care if I won.' But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!';
INGREDIENTS:
3 cups packed brown sugar
1 cup butter or margarine,
softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream 1 1/3 cups boiling water
FROSTING:
1/2 cup butter or margarine
3 (1 ounce) squares
unsweetened chocolate
3 (1 ounce) squares semisweet
chocolate
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract
DIRECTIONS:
1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.Does anyone have the recipe for Mortons Chocolate Cake?
MORTON'S OF CHICAGO GODIVA HOT CHOCOLATE CAKE
Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3-ounce bottle.
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners鈥?sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F, and generously coat an 8-inch souffl茅 dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.
In a medium bowl, sift the confectioners' sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl茅 dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with vanilla ice cream.
im not sure if you can ever make it exactly like their cake because they probably have some secrets.
go to allrecipies.com and they have a TON of good chocolate cake recipies.
here is the mortons chocolate Cake recipe, enjoy!!
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners鈥?sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F, and generously coat an 8-inch souffl茅 dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.
In a medium bowl, sift the confectioner's sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl茅 dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with ice cream .
It's called Chocolate Velvet Cake. I was not able to find their recipe, however, this is a recipe. Try it out and see if it works.
Chocolate Velvet Cake
This delicious chocolate velvet cake is made with cocoa, sour cream, and eggs, along with sugar and other ingredients. Frost this chocolate cake with chocolate, peanut butter, or vanilla frosting.
INGREDIENTS:
* 2 1/2 cups sifted cake flour
* 2 cups granulated sugar
* 6 tablespoons unsweetened cocoa
* 2 teaspoons baking soda
* 4 eggs, well beaten
* 2 cups sour cream
* 1 teaspoon vanilla
PREPARATION:
Sift together flour, sugar, cocoa, and baking soda. Combine beaten eggs with sour cream and vanilla. Stir the egg mixture into the dry ingredients. Beat for 3 minutes on medium speed. Pour batter into a greased and floured 9x13-inch baking pan.
Bake at 350掳 for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
It's to die for anybody have the recipe.
I don't remember exactly what it was called but it is filled with chocolate...and oh my goodness soooooooo good.Does anyone have the recipe for Mortons Chocolate Cake?
The name is ';choclate velvet cake.'; You can't find the recipe(the competition in buisiness), but maybe you can order it (I guess at http://mortons.com/index.php?pageid=home鈥?/a>
here you can read about the morton's ch. v. cake
http://www.chocolateatlas.com/Chocolate_鈥?/a>
I have another good recipe for you, it's not exactly the same thing, but I thaught you might like it as well...
Sandy's Chocolate Cake
Submitted by: Sandra Johnson
Rated: 5 out of 5 by 83 members
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Yields: 12 servings
';'I held this velvety, rich cake on my lap during the 4-1/2 hour drive to the Greatest Cocoa Cake Contest at the Pennsylvania Farm Show last January,' recalls Sandy Johnson, who lives on a dairy farm near Tioga. 'By the time we got to the judges table, I was almost too tired to care if I won.' But win she did! Topping 59 other entries, Sandy's impressive layer cake with creamy frosting took first place!';
INGREDIENTS:
3 cups packed brown sugar
1 cup butter or margarine,
softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream 1 1/3 cups boiling water
FROSTING:
1/2 cup butter or margarine
3 (1 ounce) squares
unsweetened chocolate
3 (1 ounce) squares semisweet
chocolate
5 cups confectioners' sugar
1 cup sour cream
2 teaspoons vanilla extract
DIRECTIONS:
1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.Does anyone have the recipe for Mortons Chocolate Cake?
MORTON'S OF CHICAGO GODIVA HOT CHOCOLATE CAKE
Godiva chocolate liqueur is rather expensive, so you may want to ask for the small, 3-ounce bottle.
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners鈥?sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F, and generously coat an 8-inch souffl茅 dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.
In a medium bowl, sift the confectioners' sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl茅 dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with vanilla ice cream.
im not sure if you can ever make it exactly like their cake because they probably have some secrets.
go to allrecipies.com and they have a TON of good chocolate cake recipies.
here is the mortons chocolate Cake recipe, enjoy!!
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup butter
1/2 teaspoon Godiva chocolate liqueur
5 egg yolks
5 whole eggs
2 cups confectioners鈥?sugar
1 cup all-purpose flour
Vanilla ice cream
Preheat oven to 350 degrees F, and generously coat an 8-inch souffl茅 dish with butter, then dust with granulated sugar.
Melt chocolate and butter over a double boiler. Stir in chocolate liqueur. In a large mixing bowl, beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating.
In a medium bowl, sift the confectioner's sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth, about 3 minutes. Pour cake mixture into souffl茅 dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.
Serve hot with ice cream .
It's called Chocolate Velvet Cake. I was not able to find their recipe, however, this is a recipe. Try it out and see if it works.
Chocolate Velvet Cake
This delicious chocolate velvet cake is made with cocoa, sour cream, and eggs, along with sugar and other ingredients. Frost this chocolate cake with chocolate, peanut butter, or vanilla frosting.
INGREDIENTS:
* 2 1/2 cups sifted cake flour
* 2 cups granulated sugar
* 6 tablespoons unsweetened cocoa
* 2 teaspoons baking soda
* 4 eggs, well beaten
* 2 cups sour cream
* 1 teaspoon vanilla
PREPARATION:
Sift together flour, sugar, cocoa, and baking soda. Combine beaten eggs with sour cream and vanilla. Stir the egg mixture into the dry ingredients. Beat for 3 minutes on medium speed. Pour batter into a greased and floured 9x13-inch baking pan.
Bake at 350掳 for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Does anyone know the recipe for lemon loaf cake from Braun multipractic handbook?
The recipe I'm after produces a lovely moist cake - a bit like a very lemony madeira cake. The bit I remember most is that half way or so through the cooking you turn the oven of and allow the cooking to finish as the oven cools. I owned/used the machine itself in the early 90's if that helps jog any memories! Thanks for the help.Does anyone know the recipe for lemon loaf cake from Braun multipractic handbook?
here it is
Lemon Loaf Cake
Ingredients
4 ounces softened unsalted butter
6 ounces caster sugar (superfine sugar)
2 large eggs
1 grated lemon, zest of
6 ounces self-raising flour
For glaze
1 lemon, juice of
2 ounces icing sugar, sifted (confectioner's sugar or powdered sugar)
Directions
1Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
2Preheat oven to 350F, 180C, gas mark 4.
3By hand, cream together the softened butter and caster sugar.
4Beat in eggs one at a time then stir in the grated lemon zest.
5Gently stir in the flour.
6Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.
7While loaf bakes, make glaze.
8To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
9When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
10Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
11Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
12Cool on the rack, then serve sliced.
here it is
Lemon Loaf Cake
Ingredients
4 ounces softened unsalted butter
6 ounces caster sugar (superfine sugar)
2 large eggs
1 grated lemon, zest of
6 ounces self-raising flour
For glaze
1 lemon, juice of
2 ounces icing sugar, sifted (confectioner's sugar or powdered sugar)
Directions
1Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
2Preheat oven to 350F, 180C, gas mark 4.
3By hand, cream together the softened butter and caster sugar.
4Beat in eggs one at a time then stir in the grated lemon zest.
5Gently stir in the flour.
6Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.
7While loaf bakes, make glaze.
8To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
9When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
10Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
11Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
12Cool on the rack, then serve sliced.
Hey? can i replace butter for shortening in this white cake recipe?
hey, my daughter wanted to make a white cake in her easy bake oven, but the recipe calls for shortening, which i don't have in the house right now. will it still taste good if i use butter?
white cake
Serving Size: 10
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup ShorteningHey? can i replace butter for shortening in this white cake recipe?
Yes butter will work as a substitute but the flavor and texture of the finished product will be different. So, for example, this white cake recipe call for shortening and using butter would create a yellowish cake yet I advice you to use margarine or butter though it will have a buttery flavour and will be bit yellowish instead of white colour, but DO NOT USE COOKING OIL.
goodluck in your bakingHey? can i replace butter for shortening in this white cake recipe?
Shortening is vegetable based; butter in milk based. In baking, recipes are known as formulas and much like mathematical formulas you just can't substitute numbers willy nil.
My suggestion would be to find a recipe that would call for the ingredients you do have on hand; little has to do with taste but more to do with how it'll rise. Butter is denser than shortening.
Good luck!
Yes, it will taste delicious.
You could, but use melted butter. Butter tends to give baked cakes a more ';rubbery'; texture. It's not necessarily gross-- not even; it's just the slight change of texture.
shortening is used to make sure the cake wont stick to the pan. so yeah, you could replace the shortening with butter
white cake
Serving Size: 10
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup ShorteningHey? can i replace butter for shortening in this white cake recipe?
Yes butter will work as a substitute but the flavor and texture of the finished product will be different. So, for example, this white cake recipe call for shortening and using butter would create a yellowish cake yet I advice you to use margarine or butter though it will have a buttery flavour and will be bit yellowish instead of white colour, but DO NOT USE COOKING OIL.
goodluck in your bakingHey? can i replace butter for shortening in this white cake recipe?
Shortening is vegetable based; butter in milk based. In baking, recipes are known as formulas and much like mathematical formulas you just can't substitute numbers willy nil.
My suggestion would be to find a recipe that would call for the ingredients you do have on hand; little has to do with taste but more to do with how it'll rise. Butter is denser than shortening.
Good luck!
Yes, it will taste delicious.
You could, but use melted butter. Butter tends to give baked cakes a more ';rubbery'; texture. It's not necessarily gross-- not even; it's just the slight change of texture.
shortening is used to make sure the cake wont stick to the pan. so yeah, you could replace the shortening with butter
Does anybody has a recipe for a chocolate cake?
It has to be delicious but simple. Any suggestions would be much appreciated.Does anybody has a recipe for a chocolate cake?
Just look in Google, then you can take your pick from hundredsDoes anybody has a recipe for a chocolate cake?
This is REALLY REALLY delicious and VERy easy to make too;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Serves 12.
---
Yep.I have!
Ingredients:
3 eggs,separated
1 cup(120g)flour
3/4 cup(175g)sugar
60 ml oil
125 ml(1/2 cup)hot water
1/4 cup cocoa
1 teaspoon baking powder(or a little more)
salt(a pinch)
1 teaspoon vanilla essence
Method:
Sift flour, salt and baking powder then,set aside.
Mix cocoa powder with hot water and allow to cool
Combine the egg yolks, oil, sugar, vanilla and cocoa mixture.
Add the above mixture to the dry ingredients and mix until well combined.
Whip the egg whites until stiff peaks are formed then fold into chocolate batter.
Pour everything in a pan(Put some foil at the bottom of the pan to prevent sticking) and bake for 25 minutes in an oven preheated at 205 degrees. If you have problems removing the cake run a knife around the inner sides of the pan.
Let cake cool. Decorate as desired.
P.S:You might want to place the cake in the refrigerator for about 1 hour before serving. The chocolate flavour becomes stronger, more pronounced.
Recipe taken from the back of the nestle cocoa container
Classic Chocolate Cake
Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160掳C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes %26amp; tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Decadent Chocolate Fudge Cake
1 pkg. two-layer devil麓s food cake mix
1-1/3 cups water
1/2 cup oil
3 eggs
Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8'; round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
16 oz. good quality semisweet chocolate, chopped
1-1/3 cups heavy cream
4 Tbsp. unsalted butter
Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
Line 9'; springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate, remove waxed paper, and coat cake with remaining chocolate ganache. Store in refrigerator. 16-20 servings
Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK 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
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375掳F, 30 to 35 minutes for both pan sizes
Hershey's ';Especially Dark'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK 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
';ESPECIALLY DARK'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350 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 ';ESPECIALLY DARK'; CHOCOLATE FROSTING. 10 to 12 servings.
';ESPECIALLY DARK'; CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK 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.
teehees , they are from hersheys'
they are not tht simple }:
but they are real good :D
hope i helpedd :D
Some ideas?
Chocolate Cake One
Ingredients
220g sugar
1 teaspoonful butter
2 eggs
100g ground chocolate
125 ml milk
120g flour
2 teaspoonfuls baking powder
Action
a. Cream sugar and butter.
b. Blend the rest in the mixture.
c. Bake in layers, in 180 掳C,
or 356掳F preheated oven for 45-50 minutes.
d. Spread with either strawberry jam,
or egg whites beaten,
to froth with 200g sugar.
Chocolate Cake Two
Ingredients
180g white flour
220g sugar
3 tablespoon cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon vinegar
250 ml cold water
20 cm round cake pan
Action
a. Preheat 180掳 C or 356掳F oven,
for 10 minutes.
b. Stir all the dry ingredients together,
in the cake pan.
c. Make 3 holes in the flour mixture.
d. Pour the oil, vanilla, and vinegar,
into the 3 holes.
e. Pour water over the whole pan,
and mix with a wooden spoon,
until the it is thoroughly mixed.
f. Bake on the middle shelf of oven,
for 35 minutes.
Excellent Chocolate Cake
Ingredients
300g chocolate
300g sugar
2 tablespoons butter
5 egg whites (well beaten)
5 egg yolks (well beaten)
250 ml milk
240g flour (sifted)
100g lemon rinds
(fine chopped)
100g almonds (blanched)
2 teaspoons baking powder
(sifted)
1 teaspoon vanilla essence
Spices Ingredients
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Action
a. Cream the butter and sugar,
add yolks.
b. Add milk and some flour,
stir well and add egg whites.
c. Add the reminder of flour,
and the baking powder.
d. Last add the lemon rinds, almonds,
spice and vanilla.
e. Bake in 180掳C or 356掳F oven,
for about 1 hour.
Note: This is an excellent loaf cake,
and like fruit cake improves with age.
Egg-less Chocolate Cakes
Ingredients
260g brown sugar
4 tablespoons butter
250 ml sour milk
1 teaspoon soda
1/2 teaspoon cream of tartar
100g cocoa
210g flour
1 teaspoon vanilla
Action
a. Cream the butter, add the sugar,
and mix thoroughly.
b. Mix and sift the dry ingredients.
c. Add the dry ingredients,
and the liquid alternately,
to the butter mixture.
d. Flavor with vanilla.
e. Bake in 180掳C or 356掳F oven,
for about 20 minutes.
Enjoy!
http://allrecipes.com/Recipe/Best-Moist-鈥?/a>
This is a fabulous recipe but I add some extra sugar haha =)
Just look in Google, then you can take your pick from hundredsDoes anybody has a recipe for a chocolate cake?
This is REALLY REALLY delicious and VERy easy to make too;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Serves 12.
---
Yep.I have!
Ingredients:
3 eggs,separated
1 cup(120g)flour
3/4 cup(175g)sugar
60 ml oil
125 ml(1/2 cup)hot water
1/4 cup cocoa
1 teaspoon baking powder(or a little more)
salt(a pinch)
1 teaspoon vanilla essence
Method:
Sift flour, salt and baking powder then,set aside.
Mix cocoa powder with hot water and allow to cool
Combine the egg yolks, oil, sugar, vanilla and cocoa mixture.
Add the above mixture to the dry ingredients and mix until well combined.
Whip the egg whites until stiff peaks are formed then fold into chocolate batter.
Pour everything in a pan(Put some foil at the bottom of the pan to prevent sticking) and bake for 25 minutes in an oven preheated at 205 degrees. If you have problems removing the cake run a knife around the inner sides of the pan.
Let cake cool. Decorate as desired.
P.S:You might want to place the cake in the refrigerator for about 1 hour before serving. The chocolate flavour becomes stronger, more pronounced.
Recipe taken from the back of the nestle cocoa container
Classic Chocolate Cake
Ingredients (serves 8)
1 1/3 cups (200g) plain flour
2 tbs cocoa
1 tsp baking powder
1/2 tsp bicarbonate of soda
200g good-quality dark chocolate, chopped
225g unsalted butter, softened, chopped
1 cup (220g) caster sugar
1 tsp vanilla extract
4 eggs
1/2 cup (125ml) milk
Chocolate ganache icing and chocolate curls, to decorate
Method
Preheat the oven to 160掳C. Grease and line a 24cm round springform cake pan.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.
Notes %26amp; tips
It's best to use good-quality dark chocolate with at least 70% cocoa solids for cooking, but you can use milk chocolate if you prefer.
To melt chocolate, chop it, then place in a dry, heatproof bowl over a pan of simmering (not boiling) water. The bowl shouldn't touch the water. As the chocolate melts, stir very gently with a wooden or metal spoon to ensure it melts evenly. As soon as the chocolate is smooth, remove the bowl from the heat. If the chocolate overheats, or if water is in contact with it as it's melting, it will 'seize' and become hard and unusable.
Storing the cake: Cool cake completely before storing in an airtight container. Keep un-iced cake at room temperature for up to 2-3 days. You can freeze any leftover cake in plastic wrap for up to 6 months. To defrost, thaw out in the fridge, then at room temperature.
Decadent Chocolate Fudge Cake
1 pkg. two-layer devil麓s food cake mix
1-1/3 cups water
1/2 cup oil
3 eggs
Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8'; round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
16 oz. good quality semisweet chocolate, chopped
1-1/3 cups heavy cream
4 Tbsp. unsalted butter
Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
Line 9'; springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Unmold cake, place on serving plate, remove waxed paper, and coat cake with remaining chocolate ganache. Store in refrigerator. 16-20 servings
Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK 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
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375掳F, 30 to 35 minutes for both pan sizes
Hershey's ';Especially Dark'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK 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
';ESPECIALLY DARK'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350 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 ';ESPECIALLY DARK'; CHOCOLATE FROSTING. 10 to 12 servings.
';ESPECIALLY DARK'; CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK 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.
teehees , they are from hersheys'
they are not tht simple }:
but they are real good :D
hope i helpedd :D
Some ideas?
Chocolate Cake One
Ingredients
220g sugar
1 teaspoonful butter
2 eggs
100g ground chocolate
125 ml milk
120g flour
2 teaspoonfuls baking powder
Action
a. Cream sugar and butter.
b. Blend the rest in the mixture.
c. Bake in layers, in 180 掳C,
or 356掳F preheated oven for 45-50 minutes.
d. Spread with either strawberry jam,
or egg whites beaten,
to froth with 200g sugar.
Chocolate Cake Two
Ingredients
180g white flour
220g sugar
3 tablespoon cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon vinegar
250 ml cold water
20 cm round cake pan
Action
a. Preheat 180掳 C or 356掳F oven,
for 10 minutes.
b. Stir all the dry ingredients together,
in the cake pan.
c. Make 3 holes in the flour mixture.
d. Pour the oil, vanilla, and vinegar,
into the 3 holes.
e. Pour water over the whole pan,
and mix with a wooden spoon,
until the it is thoroughly mixed.
f. Bake on the middle shelf of oven,
for 35 minutes.
Excellent Chocolate Cake
Ingredients
300g chocolate
300g sugar
2 tablespoons butter
5 egg whites (well beaten)
5 egg yolks (well beaten)
250 ml milk
240g flour (sifted)
100g lemon rinds
(fine chopped)
100g almonds (blanched)
2 teaspoons baking powder
(sifted)
1 teaspoon vanilla essence
Spices Ingredients
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Action
a. Cream the butter and sugar,
add yolks.
b. Add milk and some flour,
stir well and add egg whites.
c. Add the reminder of flour,
and the baking powder.
d. Last add the lemon rinds, almonds,
spice and vanilla.
e. Bake in 180掳C or 356掳F oven,
for about 1 hour.
Note: This is an excellent loaf cake,
and like fruit cake improves with age.
Egg-less Chocolate Cakes
Ingredients
260g brown sugar
4 tablespoons butter
250 ml sour milk
1 teaspoon soda
1/2 teaspoon cream of tartar
100g cocoa
210g flour
1 teaspoon vanilla
Action
a. Cream the butter, add the sugar,
and mix thoroughly.
b. Mix and sift the dry ingredients.
c. Add the dry ingredients,
and the liquid alternately,
to the butter mixture.
d. Flavor with vanilla.
e. Bake in 180掳C or 356掳F oven,
for about 20 minutes.
Enjoy!
http://allrecipes.com/Recipe/Best-Moist-鈥?/a>
This is a fabulous recipe but I add some extra sugar haha =)
Whats a good non dairy cake frosting recipe?
vanilla
1 陆 cups powdered sugar
陆 cup soymilk powder
pinch of salt
录 cup and 2 T. soy yogurt, divided
陆 t. vanilla
In a medium-sized mixing bowl, sift together the powdered sugar, soymilk powder and salt until combined. Using an electric hand mixer at a low speed setting, mix in the 录 cup soy yogurt until the mixture resembles fine crumbs.
Add the remaining 2 T. soy yogurt and vanilla and beat until thick and creamy. Chill slightly before using
chocolate
2 cups confectioners鈥?sugar
录 cup cocoa powder
4 ounces (half of a tub) cold dairy-free cream cheese, such as Tofutti
6 T. cold dairy-free soy margarine, such as Willow Run
1 cup dairy free chocolate chips
陆 cups unsweetened plain soy yogurt
1. Bring several cups of water to boil in a small stockpot.
2. In a large bowl, sift together the sugar and cocoa powder. Using an electric hand mixer at a low speed setting, combine the sugar mixture with the dairy-free cream cheese and soy margarine.
Turn the mixer up to high and beat until creamy and well combined. Set aside.
3. In a heatproof bowl set over the boiling water, stir together the chocolate chips and the soy yogurt. Stirring occasionally, heat the mixture until the chocolate chips are completely melted, about 3 minutes.
4. Working quickly, add the melted chocolate to sugar and margarine mixture, beating using the hand mixer on a high speed setting until mixture comes together and holds stiff peaks. Use immediately.Whats a good non dairy cake frosting recipe?
This non-dairy cream cheese frosting isn't what we usually consider ';healthy,'; but it is so delicious and creamy for people who cannot eat dairy! Use this to frost dairy free cakes, cupcakes, muffins and quickbreads!
Makes about 2 cups
INGREDIENTS:
陆 cup dairy-free soy margarine, such as Willow Run
1 8-oz tub dairy-free cream cheese, such as Tofutti
4 cups organic powdered sugar
PREPARATION:
1. In a large mixing bowl using an electric mixer, blend all of the ingredients until creamy and fluffy, about 5 minutes. Use to frost cakes and cupcakes or store up to 1 day in an airtight container in the refrigerator until ready to use.Whats a good non dairy cake frosting recipe?
16 oz of cool whip (your choice of flavor)
4oz package of instant pudding
mix together and frost!
Easiest ever....1 box of confectioners sugar (10X) blended with soy milk to desired texture, then spread on cake...dries fast, so hurry.la mer
1 陆 cups powdered sugar
陆 cup soymilk powder
pinch of salt
录 cup and 2 T. soy yogurt, divided
陆 t. vanilla
In a medium-sized mixing bowl, sift together the powdered sugar, soymilk powder and salt until combined. Using an electric hand mixer at a low speed setting, mix in the 录 cup soy yogurt until the mixture resembles fine crumbs.
Add the remaining 2 T. soy yogurt and vanilla and beat until thick and creamy. Chill slightly before using
chocolate
2 cups confectioners鈥?sugar
录 cup cocoa powder
4 ounces (half of a tub) cold dairy-free cream cheese, such as Tofutti
6 T. cold dairy-free soy margarine, such as Willow Run
1 cup dairy free chocolate chips
陆 cups unsweetened plain soy yogurt
1. Bring several cups of water to boil in a small stockpot.
2. In a large bowl, sift together the sugar and cocoa powder. Using an electric hand mixer at a low speed setting, combine the sugar mixture with the dairy-free cream cheese and soy margarine.
Turn the mixer up to high and beat until creamy and well combined. Set aside.
3. In a heatproof bowl set over the boiling water, stir together the chocolate chips and the soy yogurt. Stirring occasionally, heat the mixture until the chocolate chips are completely melted, about 3 minutes.
4. Working quickly, add the melted chocolate to sugar and margarine mixture, beating using the hand mixer on a high speed setting until mixture comes together and holds stiff peaks. Use immediately.Whats a good non dairy cake frosting recipe?
This non-dairy cream cheese frosting isn't what we usually consider ';healthy,'; but it is so delicious and creamy for people who cannot eat dairy! Use this to frost dairy free cakes, cupcakes, muffins and quickbreads!
Makes about 2 cups
INGREDIENTS:
陆 cup dairy-free soy margarine, such as Willow Run
1 8-oz tub dairy-free cream cheese, such as Tofutti
4 cups organic powdered sugar
PREPARATION:
1. In a large mixing bowl using an electric mixer, blend all of the ingredients until creamy and fluffy, about 5 minutes. Use to frost cakes and cupcakes or store up to 1 day in an airtight container in the refrigerator until ready to use.Whats a good non dairy cake frosting recipe?
16 oz of cool whip (your choice of flavor)
4oz package of instant pudding
mix together and frost!
Easiest ever....1 box of confectioners sugar (10X) blended with soy milk to desired texture, then spread on cake...dries fast, so hurry.
I need a nice recipe for a birthday cake for my best friend.?
But don't know where to start...Any recipes much appreciated!!I need a nice recipe for a birthday cake for my best friend.?
Red Velvet Cake_ my favorite!
recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.I need a nice recipe for a birthday cake for my best friend.?
Take one phone, 1 phone book and dial; perfect birthday cake every time, and no mess!
3 layered chocolate cake. yummmmy
get one from asda
Birthday Cream Cake
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, seperated
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 cups cake flour
1 cup shredded coconut
1 cup chopped pecans
Frosting
16 ounces cream cheese
1/2 butter, softened
2 lbs confectioners' sugar
5 1/2 teaspoons vanilla
1 cup chopped pecans
Cream butter and shortening.
Add sugar gradually, beating well.
Add egg yolks; mix thoroughly.
Add baking soda and vanilla to buttermilk.
Beat egg whites until stiff peaks form.
Alternate adding flour and buttermilk to sugar mixture.
Beat slowly.
Ad coconut and pecans.
Mix well.
Fold in beaten egg whites.
Pour batter into 3 greased 8 inch round cake pans.
Bake at 350 for 4o minutes, or until done.
To prepare frosting, cream together cream cheese and butter.
Gradually add sugar.
Beat well.
Add vanilla.
Continue beating until frosting is creamy.
Stir in pecans.
Frost between layers of cake, then the tops and sides.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
President Roosevelt's Birthday Cake
1 cup butter or margarine
1 1/2 cups sugar
3 eggs, well beaten
1 cup cold black coffee
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon vinegar
Preheat oven to 350掳F.
Grease and dust an 8 x 8 cakepan with cocoa.
Cream butter and add sugar a little at a time.
Cream well; add eggs.
Sift flour, salt, soda and cocoa together 3 times.
Add coffee to batter alternatively with flour mixture.
Then add vinegar and vanilla.
Bake at 350 degrees about 30 to 40 minutes.
Extra Creamy Chocolate Icing
1 1/2 cups butter, softened
1/2 cup whipping cream (unwhipped)
1 tablespoon vanilla
3 cups icing sugar (or more as needed)
6 ounces unsweetened chocolate, melted and cooled
In a bowl beat the butter until fluffy.
Gradually add in the whipping cream and vanilla, beating until thoroughly combined.
Add in the icing sugar 1 cup at a time until completely mixed.
Add in the melted chocolate; beat until smooth (if needed add in a bit more icing sugar to achieve desired consistancy).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Princess Diana's Birthday Cake
For the cake
6 large eggs
1 1/2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla
1 1/3 cups all-purpose flour, mixed with
1/2 teaspoon baking powder
For the filling
3 cups whipping cream
1 tablespoon vanilla
1/2 cup granulated sugar
3 pints strawberries, rinsed,hulled and sliced (about 12 ounces each, reserve some for garnish)
Preheat oven to 350F.
To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
Line bottoms with parchment or waxed paper; grease paper.
Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
Working quickly, stir in water and vanilla.
Fold in flour mixture just until completely blended.
Pour into prepared pans.
Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
Cool in pans on rack 10 minutes.
Run thin-bladed knife between sides of pans and cakes to loosen.
Invert pans on rack; peel off paper and cool completely.
To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
Gradually beat in sugar until cream is of spreading consistency.
To assemble: Slice each layer in half horizontally, using a long serrated knife.
Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
Repeat with two more layers.
Place remaining layer on top; spread remaining cream over sides and top.
Garnish with reserved berries.
Refrigerate until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Bijan's Pina Colada Birthday Cake
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant coconut cream pudding mix
2 cups milk
8 ounces cream cheese, block (at room temperature)
2 (20 ounce) cans crushed pineapple, drained
1 large Cool Whip
Bake cake as suggested on box in a large sheetcake pan.
Cool.
Combine pudding's, milk, and cream cheese and beat with electric mixer.
Refrigerate pudding mixture for an hour.
Spread pudding mixture on cake then add a layer of drained pineapple.
Top with a layer of cool whip.
Store in fridge.
Note: for a more coconut tasting variation you can use 2 boxes coconut cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Anna Banana's Birthday Cake With Chocolate Fudge Icing
CAKE
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sour cream (preferably Astro)
CHOCOLATE FUDGE ICING
4 ounces bittersweet chocolate or semisweet chocolate
2 tablespoons cocoa (preferably Dutch processed)
1/3 cup milk
1/4 cup unsalted butter
1 1/2 cups sifted icing sugar (more if needed)
1 teaspoon pure vanilla extract
Preheat the oven to 350掳F.
Butter a 9-inch springform pan (or heart-shaped pan.) Cream 1/2 cup butter until light.
Gradually beat in the granulated sugar.
Add the eggs one at a time and beat after each addition.
Beat in 1 teaspoon vanilla and the mashed bananas.
Sift or mix together the dry ingredients and add to the batter alternately with the sour cream.
Spoon the batter into the prepared pan evenly and bake for 30 to 40 minutes or until the cake springs back when gently pressed in the centre.
Cool for 10 minutes and invert.
Cool on a wire rack.
For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the top of a double boiler.
Cook until smooth and cool slightly.
Beat in the icing sugar and 1 teaspoon vanilla.
Place the bowl over a larger bowl of ice and water and stir until the icing is spreadable.
Ice the cake and decorate as you wish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Blue Ribbon Carrot Cake [with Buttermilk Glaze]
Buttermilk glaze
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup coarsely chopped walnuts
Frosting
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel
For Buttermilk Glaze:.
In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
Bring to a boil.
Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Set aside until cake is baked.
For cake:.
Preheat oven to 350.
Generously grease a 9x13 baking dish or 2 9'; cake pans.
Sift flour, baking soda, cinnamon and salt together.
Set aside.
In large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla and mix well.
Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
Pour into prepared pan.
Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
For Frosting:.
In large bowl, cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar, orange juice and orange peel.
Mix until smooth.
Frost cake and refrigerate until frosting is set.
Serve cake chilled.
well check this site out............http://www.bbonline.com/recipe/cakes.htm鈥?/a>
Caramel Cake with Caramel Nut Frosting
Ingredients:
1/2 cup butter
1 1/4 cups white sugar
4 eggs
2 1/2
cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1
cup milk
1 teaspoon vanilla extract
3 cups white sugar
1
(12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts
Procedures:
Preheat oven to
350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add
eggs one at a time, beating well after each. Add flour mixture alternately
with milk. Add 1 teaspoon vanilla and beat until smooth.
Divide batter
into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30
minutes, or until a toothpick inserted into cake comes out clean.
Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar,
evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is
dissolved. Lower heat and cook until soft ball stage. Stir with spatula to
keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter,
1 teaspoon vanilla and nuts. Beat until spreading consistency.
Red Velvet Cake_ my favorite!
recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.I need a nice recipe for a birthday cake for my best friend.?
Take one phone, 1 phone book and dial; perfect birthday cake every time, and no mess!
3 layered chocolate cake. yummmmy
get one from asda
Birthday Cream Cake
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, seperated
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 cups cake flour
1 cup shredded coconut
1 cup chopped pecans
Frosting
16 ounces cream cheese
1/2 butter, softened
2 lbs confectioners' sugar
5 1/2 teaspoons vanilla
1 cup chopped pecans
Cream butter and shortening.
Add sugar gradually, beating well.
Add egg yolks; mix thoroughly.
Add baking soda and vanilla to buttermilk.
Beat egg whites until stiff peaks form.
Alternate adding flour and buttermilk to sugar mixture.
Beat slowly.
Ad coconut and pecans.
Mix well.
Fold in beaten egg whites.
Pour batter into 3 greased 8 inch round cake pans.
Bake at 350 for 4o minutes, or until done.
To prepare frosting, cream together cream cheese and butter.
Gradually add sugar.
Beat well.
Add vanilla.
Continue beating until frosting is creamy.
Stir in pecans.
Frost between layers of cake, then the tops and sides.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
President Roosevelt's Birthday Cake
1 cup butter or margarine
1 1/2 cups sugar
3 eggs, well beaten
1 cup cold black coffee
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon vinegar
Preheat oven to 350掳F.
Grease and dust an 8 x 8 cakepan with cocoa.
Cream butter and add sugar a little at a time.
Cream well; add eggs.
Sift flour, salt, soda and cocoa together 3 times.
Add coffee to batter alternatively with flour mixture.
Then add vinegar and vanilla.
Bake at 350 degrees about 30 to 40 minutes.
Extra Creamy Chocolate Icing
1 1/2 cups butter, softened
1/2 cup whipping cream (unwhipped)
1 tablespoon vanilla
3 cups icing sugar (or more as needed)
6 ounces unsweetened chocolate, melted and cooled
In a bowl beat the butter until fluffy.
Gradually add in the whipping cream and vanilla, beating until thoroughly combined.
Add in the icing sugar 1 cup at a time until completely mixed.
Add in the melted chocolate; beat until smooth (if needed add in a bit more icing sugar to achieve desired consistancy).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Princess Diana's Birthday Cake
For the cake
6 large eggs
1 1/2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla
1 1/3 cups all-purpose flour, mixed with
1/2 teaspoon baking powder
For the filling
3 cups whipping cream
1 tablespoon vanilla
1/2 cup granulated sugar
3 pints strawberries, rinsed,hulled and sliced (about 12 ounces each, reserve some for garnish)
Preheat oven to 350F.
To make cake: Grease bottom and sides of two 8- or 9-inch round layer-cake pans.
Line bottoms with parchment or waxed paper; grease paper.
Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess.
Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute.
Gradually add the 1 1/2 cups sugar, beating about 2 minutes (or more, as needed) until mixture is thick, tripled in volume and forms a slowly dissolving ribbon when beaters are lifted.
Working quickly, stir in water and vanilla.
Fold in flour mixture just until completely blended.
Pour into prepared pans.
Bake 30 to 35 minutes until tops are lightly browned and toothpick inserted near center comes out clean.
Cool in pans on rack 10 minutes.
Run thin-bladed knife between sides of pans and cakes to loosen.
Invert pans on rack; peel off paper and cool completely.
To make filling: Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted.
Gradually beat in sugar until cream is of spreading consistency.
To assemble: Slice each layer in half horizontally, using a long serrated knife.
Place one layer on serving plate, spread with 1 cup whipped cream, top with one-third of the sliced berries.
Repeat with two more layers.
Place remaining layer on top; spread remaining cream over sides and top.
Garnish with reserved berries.
Refrigerate until ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Bijan's Pina Colada Birthday Cake
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1 (3 1/2 ounce) box instant coconut cream pudding mix
2 cups milk
8 ounces cream cheese, block (at room temperature)
2 (20 ounce) cans crushed pineapple, drained
1 large Cool Whip
Bake cake as suggested on box in a large sheetcake pan.
Cool.
Combine pudding's, milk, and cream cheese and beat with electric mixer.
Refrigerate pudding mixture for an hour.
Spread pudding mixture on cake then add a layer of drained pineapple.
Top with a layer of cool whip.
Store in fridge.
Note: for a more coconut tasting variation you can use 2 boxes coconut cream.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Anna Banana's Birthday Cake With Chocolate Fudge Icing
CAKE
1/2 cup unsalted butter
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup sour cream (preferably Astro)
CHOCOLATE FUDGE ICING
4 ounces bittersweet chocolate or semisweet chocolate
2 tablespoons cocoa (preferably Dutch processed)
1/3 cup milk
1/4 cup unsalted butter
1 1/2 cups sifted icing sugar (more if needed)
1 teaspoon pure vanilla extract
Preheat the oven to 350掳F.
Butter a 9-inch springform pan (or heart-shaped pan.) Cream 1/2 cup butter until light.
Gradually beat in the granulated sugar.
Add the eggs one at a time and beat after each addition.
Beat in 1 teaspoon vanilla and the mashed bananas.
Sift or mix together the dry ingredients and add to the batter alternately with the sour cream.
Spoon the batter into the prepared pan evenly and bake for 30 to 40 minutes or until the cake springs back when gently pressed in the centre.
Cool for 10 minutes and invert.
Cool on a wire rack.
For the icing, melt the chocolate, cocoa, milk and 1/4 cup butter in the top of a double boiler.
Cook until smooth and cool slightly.
Beat in the icing sugar and 1 teaspoon vanilla.
Place the bowl over a larger bowl of ice and water and stir until the icing is spreadable.
Ice the cake and decorate as you wish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
Blue Ribbon Carrot Cake [with Buttermilk Glaze]
Buttermilk glaze
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Cake
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisins
1 cup coarsely chopped walnuts
Frosting
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel
For Buttermilk Glaze:.
In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
Bring to a boil.
Cook 5 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Set aside until cake is baked.
For cake:.
Preheat oven to 350.
Generously grease a 9x13 baking dish or 2 9'; cake pans.
Sift flour, baking soda, cinnamon and salt together.
Set aside.
In large bowl, beat eggs.
Add oil, buttermilk, sugar and vanilla and mix well.
Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
Pour into prepared pan.
Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
For Frosting:.
In large bowl, cream butter and cream cheese until fluffy.
Add vanilla, powdered sugar, orange juice and orange peel.
Mix until smooth.
Frost cake and refrigerate until frosting is set.
Serve cake chilled.
well check this site out............http://www.bbonline.com/recipe/cakes.htm鈥?/a>
Caramel Cake with Caramel Nut Frosting
Ingredients:
1/2 cup butter
1 1/4 cups white sugar
4 eggs
2 1/2
cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1
cup milk
1 teaspoon vanilla extract
3 cups white sugar
1
(12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts
Procedures:
Preheat oven to
350 degrees F (175 degrees C). Grease and flour three 8 inch round pans.
Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add
eggs one at a time, beating well after each. Add flour mixture alternately
with milk. Add 1 teaspoon vanilla and beat until smooth.
Divide batter
into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30
minutes, or until a toothpick inserted into cake comes out clean.
Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar,
evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is
dissolved. Lower heat and cook until soft ball stage. Stir with spatula to
keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter,
1 teaspoon vanilla and nuts. Beat until spreading consistency.
Does anyone have a recipe for the egg cake served in Vietnamese restaurant?
Need ingredients and instructions.Does anyone have a recipe for the egg cake served in Vietnamese restaurant?
2 2/3 cups cake flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup butter (2 8'; sticks)
2 cups sifted sugar
4 egg yolks
1 cup milk
4 egg whites
Preheat oven to 350掳F.
Sift cake flour with baking powder and salt in a medium sized mixing bowl . In a large mixing bowl, cream butter until soft; then slowly mix sugar in, beat egg yolks in, one at a time, beating after each addition.
Divide the contents of the medium sized mixing bowl into 3 separate parts and add to bowl, alternating with milk. Stir batter until smooth.
Whip egg whites until they are stiff, but not dry.
Bake in greased pans for 30-35 minutes.
Add icing and whipped cream and you've made yourself a DELICIOUS cake! Recipe from an old Joy of Cooking.Does anyone have a recipe for the egg cake served in Vietnamese restaurant?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
2 2/3 cups cake flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup butter (2 8'; sticks)
2 cups sifted sugar
4 egg yolks
1 cup milk
4 egg whites
Preheat oven to 350掳F.
Sift cake flour with baking powder and salt in a medium sized mixing bowl . In a large mixing bowl, cream butter until soft; then slowly mix sugar in, beat egg yolks in, one at a time, beating after each addition.
Divide the contents of the medium sized mixing bowl into 3 separate parts and add to bowl, alternating with milk. Stir batter until smooth.
Whip egg whites until they are stiff, but not dry.
Bake in greased pans for 30-35 minutes.
Add icing and whipped cream and you've made yourself a DELICIOUS cake! Recipe from an old Joy of Cooking.Does anyone have a recipe for the egg cake served in Vietnamese restaurant?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Does anyone have the recipe for a chocolate cake that was in the September 2004 InStyle Magazine?
I am looking for a recipe that was in the September 2004 issue of InStyle Magazine. It was served in a restaurant in NYC and it was something like 14 layer chocolate cake. I am in desperate need of this exact recipe. I found it the last time at the library but they have since gotten rid of that years issues. Anyone that can help it would be very much appreciated.Does anyone have the recipe for a chocolate cake that was in the September 2004 InStyle Magazine?
14 LAYER CHOCOLATE CAKE
INGREDIENTS:
1/2 cup shortening
1/2 cup butter
2 cups white sugar
6 eggs
3 cups milk
3 cups self-rising flour
2 teaspoons vanilla extract
3 cups white sugar
1 cup butter
1/2 cup unsweetened cocoa powder
1/4 cup water
2 cups evaporated milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
2. In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
3. Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
4. To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
14 LAYER CHOCOLATE CAKE
INGREDIENTS:
1/2 cup shortening
1/2 cup butter
2 cups white sugar
6 eggs
3 cups milk
3 cups self-rising flour
2 teaspoons vanilla extract
3 cups white sugar
1 cup butter
1/2 cup unsweetened cocoa powder
1/4 cup water
2 cups evaporated milk
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 or 5 - 8 inch round cake pans.
2. In a large bowl, cream together the shortening, 1/2 cup butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour alternately with the 3 cups milk; beat well. Pour 1/4 cup of batter into each prepared pan, and spread evenly. You will need to bake the layers in two or three batches.
3. Bake for 5 to 7 minutes in the preheated oven, just until the layers are dried out. Do not brown.
4. To make the frosting: In a saucepan over medium heat, combine 3 cups sugar, 1 cup butter, cocoa, water and 2 cups evaporated milk. Bring the mixture to a rolling boil, stirring frequently, then boil for 2 minutes. Remove from heat and beat for one minute with an electric mixer. Stack cake layers with icing in between, letting the icing run down the sides of the cake. Smooth the sides and top with the remaining icing.
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