Does anyone have a recipe for lemon cake?

Tucson Lemon Cake


2 1/2 C. flour





1 1/2 C. sugar





1/2 C. margarine, softened





3 eggs





1 t. baking soda





1 C. buttermilk





1/4 cup poppy seed





2 T. grated lemon peel





2 T. lemon juice





Lemon Glaze (recipe follows)





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





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





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





Lemon Glaze:


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





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


1 cup (2 sticks) butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup milk


1 teaspoon pure vanilla extract


Lemon wedge, for garnish


Mint sprig, for garnish


Frosting:


1 1/2 cups sugar


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


1/8 teaspoon salt


1/3 cup water


2 egg whites


1 1/2 teaspoons pure vanilla extract





Filling:


8 egg yolks


1 1/2 cups sugar


1/4 cup (1/2 stick) butter


3 lemons, zest grated and juiced








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


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





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





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





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


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





1 Lemon Supreme Cake Mix


1 Pkg (3 oz.) Lemon Instant pudding


1/2 cup oil


4 eggs


2 tsp vanilla


zest of 1/2 lemon


Juice of a lemon plus water to equal 1 cup liquid


2 oz. poppy seeds soaked and drained (optional)


2 Tsp. Vanilla





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





Drizzle (Glaze)


1/2 cup icing sugar


1 Tbsp. butter - softened


zest and juice of 1/2 lemon





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


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





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





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





3. Follow directions on the back of the box.





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





Step by step Lemon cake recipe #2





1. Go to the same grocery store as previous.





2. Go to the bakery.





3. Ask person behind counter for a Lemon cake.





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





5. Take cake home and enjoy!





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


4 oz flour


3 eggs


lemon essence/flavoring





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





Remove from heat and keep beating till cold.





Sift the flour on top and fold in.





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





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


but anyways, did you try recipe.com?


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





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





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





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





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





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





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





Makes one - 9 inch (23 cm) cake.

















1 cup (226 grams) unsalted butter, room temperature





1 cup (200 grams) granulated white sugar





4 large eggs





1 teaspoon pure vanilla extract





Zest of 1 large lemon





2 cups (280 grams) all purpose flour





2 teaspoons baking powder





1/4 teaspoon salt





1/4 cup (60 ml) fresh lemon juice





Icing:





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





2 tablespoons fresh lemon juice
LEMON CAKE SUPREME





1 box Duncan Hines cake mix


1 small box instant lemon pudding


1/2 cup powdered milk


1/2 cup sugar


1/2 cup lemon juice


1/2 cup water


1/2 cup oil


5 large eggs





Glaze:





2 cups powdered sugar


1/3 cup butter, melted


3-4 tbs. lemon juice





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





When cool, drizzle glaze over cake.





To Make Glaze:





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





Drizzle over cake and cool.
LEMON POUND CAKE





1 cake mix, lemon or yellow


1 pkg. lemon instant pudding mix


4 eggs


1 c. water


1/3 c. oil


2 c. sifted confectioners sugar


1 tbsp. lemon juice





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


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

the bees

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

How about one without either?





Basic Sponge Cake Recipe





Ingredients:


1 cup Sifted cake flour


1 teaspoon Baking powder


1/4 teaspoon Salt


3 Eggs, separated


1 cup Sugar, divided


2 teaspoons Vanilla


1/4 cup Water


2 Egg whites








Directions:





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





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








~or~








Sponge Cake Recipe








1 angel food cake


1/2 cup sugar


Juice and rind of 3 lemons


1 pint whipping cream


1 can sweetened condensed milk





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





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





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





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


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


2 pots granulated sugar


3 pots SR flour


3 eggs





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


2. Fold in flour.


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





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


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

Does anyone know the recipe from the cake mix boxes?

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





Duncan Hines Moist Deluxe FUDGE MARBLE!!!





3 large eggs,


1 1/4 cup water


1/3 cup oil





Oven at 350!


Grease bottom of pan then flour lightly.





9'; by 13'; 32-35 mins





Two 8'; 33-36 mins





Two 9'; 28-31 mins





10'; 38-43 mins





24 cupcakes 18-21 mins!!





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


1 1/3 cup water


1/2 cup veggie oil


3 eggs


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


9x13 pan 33 - 38 min


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





I think its pretty much the same for all cakes

Does anybody have a recipe for pound cake?

this is buttermilk


INGREDIENTS


1 cup shortening


2 cups white sugar


4 eggs


1 cup buttermilk


3 cups sifted all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon lemon extract


DIRECTIONS


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


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


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











this one is chocolate











Makes: 8 servings


Prep Time: 20 minutes


Cook Time: 1 hour, 30 minutes


Ready In: 1 hour, 50 minutes








Ingredients


2 sticks butter 1/2 cup Crisco


3 cups sugar 3 cups flour, sifted before measuring


1/2 tsp baking powder 1/2 tsp salt


1 cup milk 2 tsp vanilla


5 eggs 1/2 cup cocoa


1 angel cake or Bundt cake pan








Directions


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


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








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








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





INGREDIENTS


1/2 cup shortening


1 cup butter


2 1/2 cups white sugar


5 eggs


2 teaspoons almond extract


1 cup milk


1/2 teaspoon baking powder


3 cups cake flour





DIRECTIONS


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


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


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


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





Cream Cheese Pound Cake I





INGREDIENTS


1 1/2 cups butter


1 (8 ounce) package cream cheese


3 cups white sugar


1 tablespoon vanilla extract


1 teaspoon almond extract


6 eggs


3 cups cake flour





DIRECTIONS


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


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


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





Pecan Sour Cream Pound Cake





INGREDIENTS


1/4 cup chopped pecans


3 cups cake flour


1/2 teaspoon salt


1/4 teaspoon baking soda


1 cup unsalted butter


3 cups white sugar


6 eggs


1 teaspoon vanilla extract


1 cup sour cream





1 cup confectioners' sugar


3 tablespoons orange juice


1 teaspoon vanilla extract





DIRECTIONS


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


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


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


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





Cream Cheese Pound Cake III





INGREDIENTS


1 (8 ounce) package cream cheese


1 1/2 cups butter


3 cups white sugar


6 eggs


3 cups all-purpose flour


1 teaspoon vanilla extract





DIRECTIONS


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


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


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


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





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

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

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





CHOCOLATE REFRIGERATOR CAKE





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





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





GERMAN CHOCOLATE REFRIGERATOR CAKE





CAKE:





1 white cake mix (not with pudding)


1 lg. box instant chocolate pudding


2 eggs


2 c. water





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





FROSTING:





1/4 c. butter


2 egg yolks


1 c. powdered sugar


1 c. Cool Whip


3 Heath bars





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


can you please send me and e-mail to me


dj_jms8@yahoo.com





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


please contact me





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





CHOCOLATE SURPRISE CAKE





12 oz cream cheese, softened


1 egg


1 chocolate cake mix (any kind)


1/4 cup sugar


1/2 t. vanilla





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





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





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





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





Cool on a wire rack for 25 minutes.


Remove from pan %26amp; cool completely.


Dust with powdered sugar and refridgerate.





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


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





EASY CHOCOLATE ICING





1 cup sugar


1/4 stick margarine


1/3 cup milk


1 t. vanilla





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


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





Refridgerate Cake.
Grasshopper Cheese Cake


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


9-in springform pan





CHOCOLATE COOKIE CRUMB CRUST





1 1/2 c chocolate cookie crumbs


1/4 c melted butter


1/4 tsp. cinnamon


CHEESE FILLING


1 lb. cream cheese at room temperature


1 c sugar


1/3 c green creme de menthe


3 Tbs. creme de cacao


2 Tbs. flour


1/2 tsp. salt


6 eggs; separated


1 c sour cream


2 oz. semisweet chocolate, grated


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


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


Drunken Zombie Cake


1 cup raisins


1/2 cup Myers dark rum


1/2 pound plus 2 tablespoons unsalted butter


(2 tablespoons melted)


1 cup all purpose flour


1/4 cup unsweetened cocoa


2 teaspoons baking powder


1/2 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/8 teaspoon salt


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


1 cup tightly packed light brown sugar


4 large eggs


1 teaspoon pure vanilla extract








Mocha Rum Mousse


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


1/4 cup brewed full-strength coffee


2 tablespoons Myers dark rum


1 cup heavy cream


3 large egg whites


2 tablespoons granulated sugar








Blackened Molasses Glaze


3/4 cup heavy cream


3 tablespoons unsalted butter


2 tablespoons blackstrap molasses


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








Chocolate Caramel Voodoo Needles


1 cup granulated sugar


1/4 teaspoon lemon juice


1/2 ounce semisweet chocolate














Equipment


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





Why We Call It Drunken


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











Make the Drunken Zombie Cake





Preheat the oven to 325 degrees Fahrenheit.





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





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





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





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





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





Make the Mocha Rum Mousse





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





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





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


Begin Assembling The Cake





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





Prepare The Blackened Molasses Glaze





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





Prepare The Chocolate Caramel Voodoo Needles





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





Finish Assembling The Cake





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





To Serve





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





The Chef's Touch





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





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





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





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





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


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


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


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


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





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





Experament with flavor combinations.





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





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





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

Apple Crumb Cake Recipe?

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





2 c. flour


1 tsp. baking powder


1 stick butter


1/2 tsp. salt


1 c. sugar


1 egg


3/4 c. milk


1 tsp. vanilla





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





CRUMB MIXTURE:





2 c. flour


2 sticks butter


1 c. sugar


1 tsp. cinnamon





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

eye makeup tips

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

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


Place bun cases in bun trays





4oz self raising flour


4oz caster sugar


2 eggs


4oz baking margarine


chocolate chips





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





For 8oz just double everything.


8oz baking margarine


8oz caster sugar


8oz self raising flour


4 eggs





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





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





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





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