For my fiance's birthday, i want it to be even better than sex , please, I'm planning to surprise him. Thank youI need the best recipe for a birthday cake, please!!?
Here are several, depending upon his tastes, that I have enjoyed and have been made by either me or my significant other for me when we have wanted to surprise each other.
Deep Chocolate Cake
Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
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Buttermilk Carrot Cake
16 servings
Prep: 25 minutes
Cook: 40 minutes
Ingredients
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
4 medium carrots, shredded (2 cups)
1/4 cup buttermilk or sour milk
1/4 cup cooking oil
1 8-1/4-ounce can crushed pineapple, drained
1 cup chopped walnuts
3 eggs
1/2 cup coconut
1 teaspoon vanilla
1/2 cup sugar
1/4 cup buttermilk or sour milk
1/4 cup margarine or butter
2 teaspoons light-colored corn syrup
1/2 teaspoon vanilla
2 3-ounce packages cream cheese
1/2 cup margarine or butter, softened
2 teaspoons vanilla
4-1/2 to 4-3/4 cups sifted powdered sugar
1/2 cup chopped walnuts
Directions
1. Grease and lightly flour two 9x1-1/2-inch round baking pans (or one 13x9x2-inch baking pan); set aside. In a large mixing bowl combine flour, 2 cups sugar, baking soda, cinnamon, baking powder, and salt. Add shredded carrot, 1/4 cup buttermilk or sour milk, cooking oil, pineapple, nuts, eggs, coconut, and 1 teaspoon vanilla. Stir until combined. Spread batter in prepared pans.
2. Bake in a 350 degree F oven for 40 to 45 minutes or until cakes spring back when touched lightly.
3. Meanwhile, prepare glaze: In a medium saucepan combine 1/2 sugar, the remaining 1/4 cup buttermilk or sour milk, 1/4 cup margarine or butter, and corn syrup. Bring to boiling; reduce heat. Cook and stir for 4 minutes. Remove from heat and stir in 1/2 teaspoon vanilla. Pour evenly over tops of cakes. Cool cakes in pans on wire racks for 15 minutes. Remove layer cakes from pans and place on wire racks (do not remove cake from 13x9x2-inch pan). Cool completely.
4. In a large mixing bowl beat cream cheese, 1/2 cup margarine or butter, and 2 teaspoons vanilla with an electric mixer on medium to high speed until light and fluffy. Gradually add sifted powdered sugar, beating to spreading consistency. Stir in walnuts. Frost cake. Store in the refrigerator. Makes 16 servings.
Make-Ahead Tip: Cover and chill frosted cake up to 48 hours.
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Chocolate-Irish Cream Cheesecake
Prep: 45 minutes
Chill: 6 to 24 hours
Bake: 50 minutes
Cool: 15 minutes + 30 minutes + 1 hour
Stand: 15 minutes + 30 minutes + 1 hour
Ingredients:
1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8-ounce packages cream cheese, softened
1 8-ounce carton dairy sour cream
1 cup sugar
1 8-ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla
Directions
1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.
2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.I need the best recipe for a birthday cake, please!!?
Old-fashioned Chocolate Layer Cake
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
A tender triple-layer cake flavored with cocoa and frosted with an indulgent butter cream.
INGREDIENTS
1 3/4 cup(s) sugar
3/4 cup(s) (1 1/2 sticks) margarine, softened, substitute butter
3 large eggs
1 1/2 teaspoon(s) vanilla extract
2 3/4 cup(s) cake flour (not self-rising)
1 1/2 cup(s) milk
3/4 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
White-Chocolate Butter-Cream Frosting
1 cup(s) (2 sticks) butter, slightly softened
2 1/2 cup(s) confectioners' sugar
6 ounce(s) white chocolate, melted but still slightly warm
1/4 cup(s) milk
1 1/2 teaspoon(s) vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottom of cake pans with waxed paper; grease and flour paper.
2. In large bowl, with mixer at medium speed, beat sugar and margarine or butter until light and fluffy, about 5 minutes.
3. Beat in eggs and vanilla until smooth, about 2 minutes. Reduce speed to low. Add cake flour, milk, cocoa, baking soda, and salt; beat until combined. Increase speed to medium; beat 1 minute, occasionally scraping bowl.
4. Pour batter into pans. Bake 20 to 25 minutes until toothpick inserted in centers of cake layers comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely.
5. Prepare White-Chocolate Butter-Cream Frosting: In large bowl, with mixer at high speed, beat 1 cup butter (2 sticks), slightly softened, 2 1/2 cups confectioners' sugar, 6 ounces white chocolate, melted but still slightly warm, 1/4 cup milk, and 1 1/2 teaspoons vanilla extract just until mixed. Increase speed to high; beat 2 minutes or until light and fluffy.
6. Place 1 cake layer on cake plate; spread with 3/4 cup butter cream. Repeat layering, ending with a cake layer. Frost side and top of cake with remaining butter cream. Refrigerate cake if not serving right away
OR
Chocolate Peppermint Ice Cream Cake
1/2 cup(s) cake flour, not self-rising
1/3 cup(s) unsweetened cocoa powder
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
5 large eggs, whites and yolks separated
3/4 cup(s) granulated sugar
1 1/2 teaspoon(s) vanilla extract
Confectioners' sugar, for dusting
Filling:
2 pint(s) peppermint or vanilla ice cream
30 (1 cup) hard peppermint candies, crushed and mixed with softened ice cream
DIRECTIONS
1. Cake: Preheat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick foil. In bowl, combine flour, cocoa powder, baking powder and soda, and salt.
2. Place egg whites and yolks in 2 separate large bowls. With mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup of the sugar. At high speed, beat whites just until stiff--but not dry--peaks form. With same beaters, beat yolks with remaining 1/4 cup sugar for 3 minutes until thickened; beat in vanilla.
3. At low speed, beat half the flour mixture into yolks. Fold in half the whites. Fold in remaining flour, then remaining whites. Spread in pan. Bake 12 minutes, until top springs back when pressed. Dust a clean kitchen towel with confectioners' sugar; invert cake onto towel. Remove pan; peel off foil. Starting from a long end, roll up cake in towel; place seam side down on rack; cool completely.
4. Filling: Unroll cake; spread evenly with peppermint ice cream; roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight, until firm.
5. Unwrap cake; trim ends. Dust with confectioners' sugar. Slice; serve immediately.
TIPS %26amp; TECHNIQUES
Can be made up to three days ahead and frozen.
Chocolate-Hazelnut Cake
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
2/3 cup(s) hazelnuts, (filberts)
6 ounce(s) semisweet chocolate, (1 square = 1 ounce)
1 ounce(s) unsweetened chocolate, (1 square = 1 ounce)
1/3 cup(s) sugar, (see step 4)
4 tablespoon(s) sugar, (see steps 3 %26amp; 5)
1/2 cup(s) cake flour, (not self-rising)
1/2 cup(s) (1 stick) margarine or butter, slightly softened
3 large eggs, separated
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) cream of tartar
1/3 cup(s) heavy or whipping cream
1 teaspoon(s) corn syrup
DIRECTIONS
1. Preheat oven to 375 degrees F. Place hazelnuts in 9'; by 9'; metal baking pan. Bake 10 to 15 minutes until lightly toasted. Remove nuts from oven; turn oven control to 325 degrees F. To remove skin, wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth until skins come off.
2. In small saucepan over low heat, heat 3 squares semisweet chocolate with unsweetened chocolate, until melted and smooth, stirring frequently. Remove saucepan from heat. Set aside to cool.
3. In food processor with knife blade attached, or in blender at medium speed, blend 1/2 cup toasted hazelnuts and 2 tablespoons sugar until very finely ground (reserve remaining hazelnuts for garnish). Blend in cake flour.
4. Grease and flour 8-inch round cake pan. In large bowl, with mixer at low speed, beat margarine or butter and 1/3 cup sugar just until blended. Increase speed to high; beat until light and fluffy, about 1 minute. Reduce speed to low; beat in egg yolks, vanilla extract, and melted chocolate mixture until blended, about 1 minute, scraping bowl often with rubber spatula.
5. In small bowl, with clean beaters and mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in remaining 2 tablespoons sugar, beating until whites stand in stiff, glossy peaks.
6. With rubber spatula, fold hazelnut mixture into yolk mixture just until blended. Gently fold beaten egg whites into yolk mixture, one-third at a time. Spread batter in pan. Bake 25 to 28 minutes until toothpick inserted in cake, about 2 inches from edge, comes out clean. (The center of cake will still be slightly soft.)
7. Cool cake in pan on wire rack 15 minutes. With spatula, loosen cake from side of pan; invert onto wire rack to cool completely. (The recipe can be prepared up to this point 2 days in advance. If not using cake right away, wrap well with plastic wrap and refrigerate.)
8. Coarsely chop remaining 3 squares semisweet chocolate; place in small bowl. In small saucepan over low heat, heat heavy or whipping cream just to boiling. Pour cream over chopped chocolate; let stand 1 minute. Gently stir until chocolate melts; stir in corn syrup. Let stand at room temperature until glaze begins to thicken, about 5 minutes. Meanwhile, coarsely chop reserved hazelnuts.
9. Place cake on cake plate. Tuck strips of waxed paper under edge of cake to keep plate clean when glazing cake.
10. Pour chocolate glaze over cake. With metal spatula, spread glaze to completely cover top and side of cake. Sprinkle chopped hazelnuts around top edge of cake. Chill cake 20 minutes to set glaze. Remove and discard waxed-paper strips. Refrigerate cake if not serving right away.
For more cake ideas:
http://www.goodhousekeeping.com/search/f鈥?/a>
depends on what he likes. good ideas
ice cream cake
carrot cake
apple pie
choc cake
pudding pie or cream pie
huge cookie
brownies
fresh fruit pizza
it really depends on what you think he will like best
cheesecake
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