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!?
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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!