I want to make a tiny cake for my cousins birthday that is about the size of an easy bake oven cake (or smaller) I perfer chocolate, but vannilla is fine also.Tiny cake recipe?
If your really daring and into healthy food you should try this one.
one box of devils food cake mix and one 15 oz can of pumpkin. mix both together in a glass bowl until throughly mixed.
The kids can add a little coconut, walnuts or choc chips to it (or all of them). DO NOT add any other liquids.
The mix is healthy and the kids wont even notice the pumpkin. It is really good for them because it lowers the glycemic index and they dont get a sugar rush.
I hope you try it. Its only good with chocolate type mixes. Its easier to make individual sizes with this mix because it is scoopable.Tiny cake recipe?
When I make this recipe, I put it in one of those individual-sized Corel casserole dishes (about 4';) - not much bigger than a custard cup. Here's the recipe - it basically makes 4 brownies.
BROWNIE BITES
2 T mayonnaise
1/4 tsp baking powder
2 T cold water
1 T chopped pecans
1/4 tsp vanilla
1-2 tsp powdered sugar
1/4 c flour
3 T sugar
1 T unsweetened cocoa powder.
Combine mayonnaise, cold water and vanilla. Sift flour, sugar, cocoa powder and baking powder and add to the mayonnaise mixture until well mixed. Stir in the chopped nuts. Spray a 4 1/2 x 2 1/4 x 1 1/2 loaf pan (or use the individual-sized Corel pan). Pour the batter into the pan. Bake at 350潞 in a toaster oven for 20-25 minutes or until done. Cool thoroughly. Remove from the pan. Cut into four bars. Sprinkle powdered sugar over the bars.
Makes 4 brownies.
Here's another but it isn't chocolate
APPLESAUCE SPICE CAKE
1/4 c + 2 T sugar
3/4 c flour
1/2 tsp vanilla
1 egg white
2 T butter
1/4 c + 2 T applesauce
1/2 tsp cinnamon
dash of nutmeg
1/4 tsp cloves
1/4 tsp baking soda dissolved in 3/4 T hot water off:
1/2 c stewed raisins
Bake in 350潞 oven for 50 minutes.
Hope that helps. When I work with small recipes like that, I always buy the applesauce in Junior-size babyfood jars or make my own.
What is an easy bake oven cake?? I haven't heard of that here in the UK. However, easy recipe making 7 inch diameter cake. 2 medium eggs, 4oz flour, 4oz sugar, 4oz margarine, one tablespoon cocoa/chocolate powder. Mix well (add a little milk if too stiff) pour into 7inch diameter cake tin, bake at 180C until risen and golden (20-30mins depending on your oven.) Test it's cooked by putting a skewer into the middle, which should come out clean. Top with chocolate icing (4oz icing sugar, 2oz butter, choc powder to taste).
How about making a batch of cupcakes? Too simple? If that isn't the shape you are looking for, I understand...but if you have the pan...then just make it like cup cake directions %26amp; test for doneness often.
Short of that, how about just picking up those little cakes they have at the store by the strawberries...they sell fo shortcake recipes (they are NOT shortcake, but that's how they sell them). You could decorate one or even layer them in a fun way with chocolate frosting. I think they are about the size you are looking for???
Not chocolate, but I'm thinking you could make a really cute layered cake with them, using cool whip as ';frosting'; and slicing fresh strawberries to use in between the layers %26amp; on top. Then one of those big number candles...hopefully in red %26amp; white. That should be a big hit. Oh...but not what you were asking. Sorry! Hope you don't mind the offer anyway. I think I'm going to make one of these for my Mom! She'll get a kick out of it! (She's 90 %26amp; easily entertained...LOL) ;-)
Good luck %26amp; thanks for being so sweet to your cousin!
Thursday, December 31, 2009
I need a new cake recipe?!?
I like making cakes but am getting bored with the normal ones if u have a awesome recipe let me know!I need a new cake recipe?!?
This is a vey simple recipe 1 box of chocolate cake mix; follow directions , add a can of red cherries pie filling to wet mix;bake as directed on box of cake mix. Let cool completly, frost with chocolate frosting, decorate with marchino cherries (with stems on cherries; pretty touch) Yummy!!!!I need a new cake recipe?!?
well get a boxed cake mix theres alot of good ones out good luck
why don't you try your original recipes but go and buy the best ingredients. organic butter, sugar, flour and milk with free range eggs. I guarantee you won't believe the difference
One of my favorites, I crave this.......
Hummingbird Cake
3 c. flour
2 c. sugar
1 1/2 c. butter
8 oz. crushed pineapple
2 c. chopped bananas
1 c. chopped nuts
1 tbsp. cinnamon
2 tbsp. vanilla
Sift dry ingredients until mixed, mix fruits, nuts, vanilla and eggs. Pour into dry ingredients; stir, do not beat. Bake in 10-inch tube pan at 350 degrees for 1 hour more if necessary.
FROSTING FOR HUMMINGBIRD CAKE:
(Cream Cheese Frosting).
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box confectioners' sugar
Have butter and cream cheese at room temperature. Mix together until smooth.
Pina Colada Cake
1 package yellow cake mix
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 teaspoons rum flavoring
1 carton frozen whipped topping, thawed
toasted coconut
Heat oven to 350*. Grease and flour 2 round cake pans or a 13x9x2 inch retangular pan. Prepare cake mix as directed on package except substitute pineapple for the water, stir shredded coconut and rum flavoring into batter. Pour batter into pans. Bake as directed. Cool layers 10 minutes, remove from pans and cool completely. Fill and frost layers or frost retangular cake with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time. Refrigerate any leftovers.
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
1/2 teaspoon vegetable oil
DIRECTIONS
In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
My favorite cake is the bacardi rum cake. It takes a little longer than most cakes to make but oh my God it is the best, most moist cake you have ever eaten. Google Bacardi rum cake for the recipe and I promise you will not be disappointed. Enjoy!
This cake has really caught my attention, but i have not yet tried it....i do plan on making it soon!!!
http://allrecipes.com/Recipe/Million-Dol鈥?/a>
i think it looks great!!!
Chantal's New York Cheesecake
INGREDIENTS
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
look up rachel ray she has some interesting onesskin
This is a vey simple recipe 1 box of chocolate cake mix; follow directions , add a can of red cherries pie filling to wet mix;bake as directed on box of cake mix. Let cool completly, frost with chocolate frosting, decorate with marchino cherries (with stems on cherries; pretty touch) Yummy!!!!I need a new cake recipe?!?
well get a boxed cake mix theres alot of good ones out good luck
why don't you try your original recipes but go and buy the best ingredients. organic butter, sugar, flour and milk with free range eggs. I guarantee you won't believe the difference
One of my favorites, I crave this.......
Hummingbird Cake
3 c. flour
2 c. sugar
1 1/2 c. butter
8 oz. crushed pineapple
2 c. chopped bananas
1 c. chopped nuts
1 tbsp. cinnamon
2 tbsp. vanilla
Sift dry ingredients until mixed, mix fruits, nuts, vanilla and eggs. Pour into dry ingredients; stir, do not beat. Bake in 10-inch tube pan at 350 degrees for 1 hour more if necessary.
FROSTING FOR HUMMINGBIRD CAKE:
(Cream Cheese Frosting).
1 (8 oz.) pkg. cream cheese
1 stick butter
1 box confectioners' sugar
Have butter and cream cheese at room temperature. Mix together until smooth.
Pina Colada Cake
1 package yellow cake mix
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 teaspoons rum flavoring
1 carton frozen whipped topping, thawed
toasted coconut
Heat oven to 350*. Grease and flour 2 round cake pans or a 13x9x2 inch retangular pan. Prepare cake mix as directed on package except substitute pineapple for the water, stir shredded coconut and rum flavoring into batter. Pour batter into pans. Bake as directed. Cool layers 10 minutes, remove from pans and cool completely. Fill and frost layers or frost retangular cake with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time. Refrigerate any leftovers.
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 1/3 cups white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla extract
3 (1 ounce) squares unsweetened chocolate, melted
3 (1 ounce) squares semisweet chocolate
1 tablespoon butter
1 tablespoon water
1/2 teaspoon vegetable oil
DIRECTIONS
In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.
My favorite cake is the bacardi rum cake. It takes a little longer than most cakes to make but oh my God it is the best, most moist cake you have ever eaten. Google Bacardi rum cake for the recipe and I promise you will not be disappointed. Enjoy!
This cake has really caught my attention, but i have not yet tried it....i do plan on making it soon!!!
http://allrecipes.com/Recipe/Million-Dol鈥?/a>
i think it looks great!!!
Chantal's New York Cheesecake
INGREDIENTS
* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
look up rachel ray she has some interesting ones
Where can you get recipes for diabetic friendly cakes and deserts?
My mother is a very thin woman, unfortunately during her pregnancy with me she developed pregnancy diabetes and it never went away. Her birthdays. Please helpWhere can you get recipes for diabetic friendly cakes and deserts?
A diet low in saturated fat with well controlled blood glucose levels that incorporates weight control, exercise and fewer refined sugars is recommended. Controlling blood glucose levels with diet, and in some cases medication, is the key. To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in. In addition, a 1,500-calorie diabetic diet restricts calories and fat. These fruits helps to control blood sugar, levels. Due to their law glycaemic index, they promote a gradual increase in the blood sugar level which is highly beneficial to diabetics.The two most important pieces of information on food labels for a carbohydrate-controlled diet is the serving size and grams of total carbohydrate in each serving.
Increasing the number of low glycemic index foods such as legumes, barley, pasta and whole grains (e.g., cracked wheat) in your meal plan may have real benefit in controlling blood glucose levels. Most low glycemic index foods offer more fibre and are low in fat, both of which are recommended in Health Canada's Guidelines for Healthy Eating, as well as the Canadian Diabetes Association's nutrition guidelines. The best types are wholegrain versions as they help with your diabetes control and can make you feel full for a longer period of time. Chose to spread your bread with a low fat spread or one that is based on monounsaturated fats. The brown bread or salad slows down absorption, so the body can cope with the release of glucose from the digested food.
Among the several home remedies that have proved beneficial in controlling diabetes, perhaps the most important is the use of bitter gourd. It has lately been established that bitter gourd contains a hypoglycaemic or insulin-like principle, designated as 'plantinsulin', which has been found valuable in lowering the blood and urine sugar levels.
Person suffering with diabetes should not be afraid of fresh fruits and vegetables that contain sugar and starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is well tolerated by diabetics.One special health benefit of dragon fruit which has been verified by the authors of this web site is the special dragon fruit health benefit that dragon fruit helps to control of glucose blood sugar levels in type 2 diabetes (and type 1 diabetes by some reports), in addition to pitaya fruit nutrient profile being full of dietary fiber and Vitamin C. Fresh dragon fruit or dried dragon fruit both are great additions to a healthy diet.
Eat only whole foods cooked in your home - plain vegetables, fruits, meat, fish, eggs and rice. These foods are naturally gluten free and use the same process times as for conventionally canned foods. There should be three to five servings of vegetables, two to three servings of milk, and two to four servings of fruits in your daily diet. You can take meat, poultry, and nuts two times in a day. It is recommended that a small amount of vegetable fat be used on bread, in cooking or in salad dressing. Food should be prepared using methods that are as low in fat as possible.
Phenols and polyphenols are found in a wide variety of plants; they give red wine and tea their heart-healthy boosts and are especially prominent in dark-colored fruits and vegetables.
There are no magic cures, no magic pills, natural or synthetic, just a simple remedy; control what you eat before you experience the complications associated with diabetes! By sticking to your diet, doing regular exercise and taking your medication (oral tablets or insulin injections), you will be able to control your blood glucose levels, and your weight. A well balanced diabetic diet which is tuned to your needs, will ensure that you feel well and stay healthy.
Following diabetic restrictions does not mean boring and mundane diet. Knowing what to eat and how much is the key to a healthy diabetic diet.
Visit for more info on diabetic receipes and diabetes information
http://www.reddiabetes.comWhere can you get recipes for diabetic friendly cakes and deserts?
http://www.sweetleaf.com/category.php?su鈥?/a>
Don't use Splenda. Use Stevia. That's the best advice I can give anyone about anything. I have done a lot of research on this and the FDA will only approve is as a dietary supplement, not as a ';food'; This is because the FDA was ';Paid off'; by the big corporations, like Splenda, and Sweet and Low. That is what I have gathered from my research.
Here is the low down on Splenda:
http://www.splendaexposed.com/
Stevia actually helps level blood glucose, and has other beneficial effects which is why it was approved by the FDA as a ';supplement'; It costs about $12-$20 a bottle at GNC, or
';Wild Oats'; grocery stores, but it's so concentrated they give you a tiny little spoon inside to use for coffee. I shouldn't say concentrated. It is not processed, it's a natural herb. The taste is concentrated. One bottle lasts about a month. Still costs more than Splenda or Sweet and Low, I know, but it's worth it. Think of how MUCH Splenda your mom will be taking in over time. I'll bet it's a LOT. So it is important. It CAN have a bitter note to it, but look for a bottle that says it's not bitter, and make sure it has STEVIA EXTRACT in the ingrediants. Some companys use leaves only, then you have to use 3 times as much of it.
I have a recipe for a chocolate torte (cake) on my blog. Its the one I make for my birthday and I just love it.
You can find it here, there is also a bran muffin recipe and some info on diabetes too, near the bottom:
http://blog.360.yahoo.com/blog-NbDgUzQhf鈥?/a>
I find most of my recipes on the internet by searching for low carb recipes. You can also use the South Beach Quick and Easy Cookbook.
This should help:
http://www.diabetic-recipes.com/
http://www.cooksrecipes.com/category/dia鈥?/a>
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
I believe the second link should help the best. Tell your mom happy birthday, and good luck with cooking!
There is a product called Splenda that can be used with the same measurements as sugar.
You don't need a recipe for certain things. Just replace the sugar content with fake sugar/ splenda and follow the guidlines on the measurements on the back of the package or box.
there are bakeries that you could ask for sugar free cakes to be ordered or there are tons of cookbooks on the market. there is also splenda which is a sugar substitute and can be used for cooking. you can also download sugar free recipes off the net .
Your Mom can eat a piece of a regular cake.
How about an angel food cake frosted with cool whip and fresh fruit ?
Count carbs as usual and if need be, she can take extra medication for her once a year birthday.
Have her talk to her endocrinologist or dietitian.
You should first go to a search engine like yahoo.com and type in ';diabetic friendly cakes and deserts'; into the space. Then hit the button that says search. You will probably get a lot of results.
http://www.fabulousfoods.com/recipes/Dia鈥?/a>
try going to splenda.com
that's where i get some of my recipes .
go to www.foodnetwork.com
A diet low in saturated fat with well controlled blood glucose levels that incorporates weight control, exercise and fewer refined sugars is recommended. Controlling blood glucose levels with diet, and in some cases medication, is the key. To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in. In addition, a 1,500-calorie diabetic diet restricts calories and fat. These fruits helps to control blood sugar, levels. Due to their law glycaemic index, they promote a gradual increase in the blood sugar level which is highly beneficial to diabetics.The two most important pieces of information on food labels for a carbohydrate-controlled diet is the serving size and grams of total carbohydrate in each serving.
Increasing the number of low glycemic index foods such as legumes, barley, pasta and whole grains (e.g., cracked wheat) in your meal plan may have real benefit in controlling blood glucose levels. Most low glycemic index foods offer more fibre and are low in fat, both of which are recommended in Health Canada's Guidelines for Healthy Eating, as well as the Canadian Diabetes Association's nutrition guidelines. The best types are wholegrain versions as they help with your diabetes control and can make you feel full for a longer period of time. Chose to spread your bread with a low fat spread or one that is based on monounsaturated fats. The brown bread or salad slows down absorption, so the body can cope with the release of glucose from the digested food.
Among the several home remedies that have proved beneficial in controlling diabetes, perhaps the most important is the use of bitter gourd. It has lately been established that bitter gourd contains a hypoglycaemic or insulin-like principle, designated as 'plantinsulin', which has been found valuable in lowering the blood and urine sugar levels.
Person suffering with diabetes should not be afraid of fresh fruits and vegetables that contain sugar and starch. Fresh fruits contain sugar fructose, which does not need insulin for its metabolism and is well tolerated by diabetics.One special health benefit of dragon fruit which has been verified by the authors of this web site is the special dragon fruit health benefit that dragon fruit helps to control of glucose blood sugar levels in type 2 diabetes (and type 1 diabetes by some reports), in addition to pitaya fruit nutrient profile being full of dietary fiber and Vitamin C. Fresh dragon fruit or dried dragon fruit both are great additions to a healthy diet.
Eat only whole foods cooked in your home - plain vegetables, fruits, meat, fish, eggs and rice. These foods are naturally gluten free and use the same process times as for conventionally canned foods. There should be three to five servings of vegetables, two to three servings of milk, and two to four servings of fruits in your daily diet. You can take meat, poultry, and nuts two times in a day. It is recommended that a small amount of vegetable fat be used on bread, in cooking or in salad dressing. Food should be prepared using methods that are as low in fat as possible.
Phenols and polyphenols are found in a wide variety of plants; they give red wine and tea their heart-healthy boosts and are especially prominent in dark-colored fruits and vegetables.
There are no magic cures, no magic pills, natural or synthetic, just a simple remedy; control what you eat before you experience the complications associated with diabetes! By sticking to your diet, doing regular exercise and taking your medication (oral tablets or insulin injections), you will be able to control your blood glucose levels, and your weight. A well balanced diabetic diet which is tuned to your needs, will ensure that you feel well and stay healthy.
Following diabetic restrictions does not mean boring and mundane diet. Knowing what to eat and how much is the key to a healthy diabetic diet.
Visit for more info on diabetic receipes and diabetes information
http://www.reddiabetes.comWhere can you get recipes for diabetic friendly cakes and deserts?
http://www.sweetleaf.com/category.php?su鈥?/a>
Don't use Splenda. Use Stevia. That's the best advice I can give anyone about anything. I have done a lot of research on this and the FDA will only approve is as a dietary supplement, not as a ';food'; This is because the FDA was ';Paid off'; by the big corporations, like Splenda, and Sweet and Low. That is what I have gathered from my research.
Here is the low down on Splenda:
http://www.splendaexposed.com/
Stevia actually helps level blood glucose, and has other beneficial effects which is why it was approved by the FDA as a ';supplement'; It costs about $12-$20 a bottle at GNC, or
';Wild Oats'; grocery stores, but it's so concentrated they give you a tiny little spoon inside to use for coffee. I shouldn't say concentrated. It is not processed, it's a natural herb. The taste is concentrated. One bottle lasts about a month. Still costs more than Splenda or Sweet and Low, I know, but it's worth it. Think of how MUCH Splenda your mom will be taking in over time. I'll bet it's a LOT. So it is important. It CAN have a bitter note to it, but look for a bottle that says it's not bitter, and make sure it has STEVIA EXTRACT in the ingrediants. Some companys use leaves only, then you have to use 3 times as much of it.
I have a recipe for a chocolate torte (cake) on my blog. Its the one I make for my birthday and I just love it.
You can find it here, there is also a bran muffin recipe and some info on diabetes too, near the bottom:
http://blog.360.yahoo.com/blog-NbDgUzQhf鈥?/a>
I find most of my recipes on the internet by searching for low carb recipes. You can also use the South Beach Quick and Easy Cookbook.
This should help:
http://www.diabetic-recipes.com/
http://www.cooksrecipes.com/category/dia鈥?/a>
http://allrecipes.com/Recipes/Healthy-Li鈥?/a>
I believe the second link should help the best. Tell your mom happy birthday, and good luck with cooking!
There is a product called Splenda that can be used with the same measurements as sugar.
You don't need a recipe for certain things. Just replace the sugar content with fake sugar/ splenda and follow the guidlines on the measurements on the back of the package or box.
there are bakeries that you could ask for sugar free cakes to be ordered or there are tons of cookbooks on the market. there is also splenda which is a sugar substitute and can be used for cooking. you can also download sugar free recipes off the net .
Your Mom can eat a piece of a regular cake.
How about an angel food cake frosted with cool whip and fresh fruit ?
Count carbs as usual and if need be, she can take extra medication for her once a year birthday.
Have her talk to her endocrinologist or dietitian.
You should first go to a search engine like yahoo.com and type in ';diabetic friendly cakes and deserts'; into the space. Then hit the button that says search. You will probably get a lot of results.
http://www.fabulousfoods.com/recipes/Dia鈥?/a>
try going to splenda.com
that's where i get some of my recipes .
go to www.foodnetwork.com
I want to cook my mom something-- does anyone have any good recipes--coffee cake?
im 13, and i wanna make my mom a desert-- she loves coffee cake-- but we've already made blueberry, and rubarb in the past-- does anyone have anyother REALLY nice light deserts( ones that go with coffee) thanks :)I want to cook my mom something-- does anyone have any good recipes--coffee cake?
I'll give you lots of recipes with coffee cake. Try them.
Sour Cream Coffee Cake
Recipe Summary
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 to 10 servings
Streusel:
1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Cake:
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.
Golden Dumpling Coffee Cake
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 hours 15 minutes
Cook Time: 1 hour 35 minutes
2 packages yeast
1 cup warm whole milk
1 teaspoon sugar plus 1 cup sugar
1 pound sweet butter, plus more melted
4 eggs
1 teaspoon salt
5 1/2 to 6 cups flour
Cinnamon sugar
Ground nuts
Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well. While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Then add salt and 5 1/2 to 6 cups of flour and mix well. If the day were damp you probably would need 6 cups of flour. Refrigerate at least 4 hours. Roll out the dough. Take a shot glass and punch out circles and make little balls with the dough. Dip the balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer the balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.
Chocolate roll variation:
4 squares bitter chocolate
3/4 cup sugar
pre-made golden dumpling coffee cake dough
1 egg beaten, for egg wash
Melt the chocolate on top of stove with sugar. Can be somewhat of a grainy consistency. Roll out 1/4 of the dough pretty thin, then put the chocolate mixture starting at wide end and 1/2-inch away from sides and 2 inches away from bottom. Roll up like a jelly roll and put on parchment lined cookie sheets. Use the beaten egg wash on top. Bake in a preheated 375 degree oven for 20 to 25 minutes.
Raspberry Crumb Coffee Cake with Vermont Maple Frosting
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Cook Time: 1 hour
Yield: 12 servings
1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont maple syrup
2 tablespoons milk
Preheat the oven to 350 degrees F.
Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 12 servings
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Pecan Coffee Cake
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 12 servings
For the pan dusting:
1/2 cup sugar
1 teaspoon cinnamon
For the cake:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
For the topping:
1/2 cup light brown sugar, packed
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
3/4 cup pecans pieces
Preheat the oven to 350 degrees F.
In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
Jamaican Coffee Cake
Recipe Summary
Difficulty: Easy
Yield: 8 servings
For cake:
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Freshly ground salt
4 ounces salted butter
1 1/2 cups sugar
2 eggs
2 small ripe bananas, about 1 cup mashed
1/4 cup plain yogurt
1 teaspoon vanilla extract
For filling:
1 pound sugar
1 pound salted butter
6 eggs*
1/8 cup sifted cocoa
1/4 cup very strong coffee
1/4 cup Tia Maria
For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
Seattle Coffee Mug Cake
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 12 to 16 slices
Butter, for pan
Flour, for pan
7 sweet dinner rolls (recommended: King's Hawaiian)
1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)
3/4 cup hot water
1 teaspoon instant espresso
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tablespoon sugar
Preheat oven to 350 degrees F.
Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.
Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.
Quick Apple Streusel Coffee Cake
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
For the cake:
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup milk
1/4 cup vegetable shortening, melted
1 1/2 cups chopped Granny Smith apples (2 to 3 apples)
Streusel Topping:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/2 teaspoon cinnamon
Accompaniment: vanilla ice cream
Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean.I want to cook my mom something-- does anyone have any good recipes--coffee cake?
Coffee House Coffee Cake
A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!
Topping
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
Cake
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
12 servings
1. Preheat oven to 325掳.
2. Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
3. Mixture should have the consistency of moist sand.
4. Add 1/2 cup chopped pecans.
5. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
6. Add eggs and vanilla and mix well.
7. In a separate bowl combine flour, baking powder and salt.
8. Add this dry mixture to the moist ingredients a little at a time.
9. Add milk and mix well.
10. Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
11. Sprinkle the crumb topping over the batter.
12. Be sure the topping completely covers the batter.
13. Bake 50 minutes or until the edges just begin to brown. Cool
These cookies are really good and really easy! My mom used to make them for us when we were kids!
No Bake Cookies
2/3 cup chocolate chips
1 heaping tablespoon peanut butter
1/3 cup oatmeal
1/3 cup peanuts
Microwave or heat on stovetop chocolate chips and peanut butter until melted. Stir in oatmeal and peanuts. Drop by teaspoonsfuls onto waxed paper or greased cookie sheet. Refrigerate until firm.
These are good too.
Swedish Chocolate Balls
1 stick butter
1 cup sugar
2 Tablespoons cocoa
1 Tablespoon instant coffee
1 Tablespoon hot water
1 Tablespoon vanilla
1 1/4 cup oatmeal
Beat butter and sugar. Set aside. In small bowl, dissolve coffee in hot water. Add to butter and sugar mixture. Mix in oatmel. Roll into 1-inch balls and roll in sugar to coat. Refrigerate until firm. YUM!
Hope these help!
HERE IS A DELICIOUS PECAN COFFE CAKE RECIPE
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:12 (change)
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INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, 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 remove foil.
Cherry Cream Cheese Pie
Submitted by: Linda B. Rawls
Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes
Ready In: 4 Hours 45 Minutes
Yields: 8 servings
';This pie is heavy on flavor but light on calories. Light cherry pie filling and fat-free condensed milk are used to create this very creamy cheesecake crowned with cherries.';
INGREDIENTS:
1 (9 inch) prepared
graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS:
1. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
2. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
If there is Bisquick or Jiffy Mix in the cabinet, it makes a quick and easy coffee cake. I don't have the receipe on hand but look for Bisquick.
i make a cake but i use miracle whip, raisins, nuts, one egg, Cinnamon, 2 cups of mw- 2 cups of flour, one cup of raisins, and i/2 cup of nuts. mix it spray with pam pour in a pan bake for 30-35 minutes, check with a toothpick if it has the batter on it back for for, when it's done spread some buttter or margarine on top , yum yum
ok here is a really easy one that is tasty, and goes great with coffee.
Vanilla Pound cake.
1 cup (2sticks of butter)
1and1/2 cups sugar
4 eggs
1/4 cup milk
2 tsp vanilla extract
2 and 1/4 cups all purpose flour
1tsp baking powder
1/4 tsp salt
preheat oven to 325 degrees. Grease a 9x5 inch loaf pan.
then beat butter in a bowl on medium speed untill creamy, then add the rest of the ingredients, mix well. Then pour into loaf pan. bake cake untill a toothpick insterted into center comes out clean (for about 1 hour and 15 min.) place cake in pan on wire rack to cook for about 10-15 min, then remove cake from pan. Cool completely on wire rack. Serves great with ice cream, coffee, or fresh fruit.
hope it works well for you.
Buy it from the grocery store. So EASY
Look up a recipe for pie crust in one of your existing cook books....roll it out to the size you normally would and spread with a good amount of raspberry jam to about 2 inches from edge. Fold over the remaining 2 inches. Top with slivered almonds. Make sure to do this whole process on your baking sheet so you dont have to transfer. Bake 350 till golden. It is called a ';crostata'; and is Italian. Sounds fancier than it really is. Good luck!
Orange Coffee Cake:
INGREDIENTS:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon melted butter
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2/3 cup orange juice
1 orange, zested
2 eggs, lightly beaten
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Or
Berry Coffee Cake:
INGREDIENTS:
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
Glaze
1/4 cup confectioners' sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
I'll give you lots of recipes with coffee cake. Try them.
Sour Cream Coffee Cake
Recipe Summary
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 to 10 servings
Streusel:
1/4 cup sugar
3 packed tablespoons dark brown sugar
1/2 cup walnuts, toasted and coarsely chopped
2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Cake:
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
Generous pinch freshly grated nutmeg
Generous pinch ground mace
3/4 cup unsalted butter, plus more for the pan, room temperature
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 1/2 teaspoons vanilla extract
Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a tooth pick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.
Golden Dumpling Coffee Cake
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 5 hours 15 minutes
Cook Time: 1 hour 35 minutes
2 packages yeast
1 cup warm whole milk
1 teaspoon sugar plus 1 cup sugar
1 pound sweet butter, plus more melted
4 eggs
1 teaspoon salt
5 1/2 to 6 cups flour
Cinnamon sugar
Ground nuts
Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well. While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Then add salt and 5 1/2 to 6 cups of flour and mix well. If the day were damp you probably would need 6 cups of flour. Refrigerate at least 4 hours. Roll out the dough. Take a shot glass and punch out circles and make little balls with the dough. Dip the balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer the balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.
Chocolate roll variation:
4 squares bitter chocolate
3/4 cup sugar
pre-made golden dumpling coffee cake dough
1 egg beaten, for egg wash
Melt the chocolate on top of stove with sugar. Can be somewhat of a grainy consistency. Roll out 1/4 of the dough pretty thin, then put the chocolate mixture starting at wide end and 1/2-inch away from sides and 2 inches away from bottom. Roll up like a jelly roll and put on parchment lined cookie sheets. Use the beaten egg wash on top. Bake in a preheated 375 degree oven for 20 to 25 minutes.
Raspberry Crumb Coffee Cake with Vermont Maple Frosting
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 5 minutes
Cook Time: 1 hour
Yield: 12 servings
1 teaspoon butter
1 1/2 cups fresh raspberries
1 1/2 cups sugar
1 lemon, juiced
1/4 cup water
2 tablespoons cornstarch
1 stick plus 4 tablespoons butter
2 eggs
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup brown sugar
1 cup powdered sugar
2 tablespoons Vermont maple syrup
2 tablespoons milk
Preheat the oven to 350 degrees F.
Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 12 servings
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
Pecan Coffee Cake
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 12 servings
For the pan dusting:
1/2 cup sugar
1 teaspoon cinnamon
For the cake:
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
For the topping:
1/2 cup light brown sugar, packed
2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
3/4 cup pecans pieces
Preheat the oven to 350 degrees F.
In a small bowl, stir 1/2 cup sugar and 1 teaspoon cinnamon together. Butter a tube pan well and liberally coat it with the cinnamon sugar.
In a mixer fitted with a paddle attachment, cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until the mixture is light and fluffy. Sift the sifted flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Pour the batter into the prepared pan.
Make the topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix. Sprinkle the mixture over the cake.
Bake until risen and browned, about 35 to 40 minutes. Let cool in the pan then turn out. Serve in slices.
Jamaican Coffee Cake
Recipe Summary
Difficulty: Easy
Yield: 8 servings
For cake:
2 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Freshly ground salt
4 ounces salted butter
1 1/2 cups sugar
2 eggs
2 small ripe bananas, about 1 cup mashed
1/4 cup plain yogurt
1 teaspoon vanilla extract
For filling:
1 pound sugar
1 pound salted butter
6 eggs*
1/8 cup sifted cocoa
1/4 cup very strong coffee
1/4 cup Tia Maria
For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
Seattle Coffee Mug Cake
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 12 to 16 slices
Butter, for pan
Flour, for pan
7 sweet dinner rolls (recommended: King's Hawaiian)
1 box (1-pound, 14-ounces) cinnamon swirl coffee cake mix (recommended: Pillsbury)
3/4 cup hot water
1 teaspoon instant espresso
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tablespoon sugar
Preheat oven to 350 degrees F.
Butter and flour a 10-cup bundt pan or square baking dish. Slice 1-inch off tops of rolls. Tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut side up, in prepared pan. Combine coffee cake batter mix (reserve cinnamon swirl packet), water, instant espresso, oil, and 2 eggs in a large bowl. Beat until well blended. Pour half of batter over rolls. Sprinkle with contents of cinnamon swirl packet.
Whisk remaining 1 egg, milk, and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour bread mixture over cake batter in pan, and then pour remaining batter over. Using a skewer or wooden chopstick, swirl batters together. Bake for 45 minutes, or until a toothpick inserted near the center of cake comes out clean. Cool cake in pan on a cooling rack for 25 minutes. Invert cake onto cooling rack; remove pan. Place cake right side up on a platter and serve warm. For a cute presentation, serve slices in coffee mugs.
Quick Apple Streusel Coffee Cake
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
For the cake:
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 egg
1/2 cup milk
1/4 cup vegetable shortening, melted
1 1/2 cups chopped Granny Smith apples (2 to 3 apples)
Streusel Topping:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/2 teaspoon cinnamon
Accompaniment: vanilla ice cream
Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean.I want to cook my mom something-- does anyone have any good recipes--coffee cake?
Coffee House Coffee Cake
A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!
Topping
1 cup all-purpose flour
1 cup packed light brown sugar
1/2 cup butter, softened
1 teaspoon cinnamon
1/2 cup chopped pecans
Cake
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
12 servings
1. Preheat oven to 325掳.
2. Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
3. Mixture should have the consistency of moist sand.
4. Add 1/2 cup chopped pecans.
5. In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
6. Add eggs and vanilla and mix well.
7. In a separate bowl combine flour, baking powder and salt.
8. Add this dry mixture to the moist ingredients a little at a time.
9. Add milk and mix well.
10. Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
11. Sprinkle the crumb topping over the batter.
12. Be sure the topping completely covers the batter.
13. Bake 50 minutes or until the edges just begin to brown. Cool
These cookies are really good and really easy! My mom used to make them for us when we were kids!
No Bake Cookies
2/3 cup chocolate chips
1 heaping tablespoon peanut butter
1/3 cup oatmeal
1/3 cup peanuts
Microwave or heat on stovetop chocolate chips and peanut butter until melted. Stir in oatmeal and peanuts. Drop by teaspoonsfuls onto waxed paper or greased cookie sheet. Refrigerate until firm.
These are good too.
Swedish Chocolate Balls
1 stick butter
1 cup sugar
2 Tablespoons cocoa
1 Tablespoon instant coffee
1 Tablespoon hot water
1 Tablespoon vanilla
1 1/4 cup oatmeal
Beat butter and sugar. Set aside. In small bowl, dissolve coffee in hot water. Add to butter and sugar mixture. Mix in oatmel. Roll into 1-inch balls and roll in sugar to coat. Refrigerate until firm. YUM!
Hope these help!
HERE IS A DELICIOUS PECAN COFFE CAKE RECIPE
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 minutes, 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 remove foil.
Cherry Cream Cheese Pie
Submitted by: Linda B. Rawls
Rated: 5 out of 5 by 15 members Prep Time: 15 Minutes
Ready In: 4 Hours 45 Minutes
Yields: 8 servings
';This pie is heavy on flavor but light on calories. Light cherry pie filling and fat-free condensed milk are used to create this very creamy cheesecake crowned with cherries.';
INGREDIENTS:
1 (9 inch) prepared
graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
DIRECTIONS:
1. Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
2. Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
If there is Bisquick or Jiffy Mix in the cabinet, it makes a quick and easy coffee cake. I don't have the receipe on hand but look for Bisquick.
i make a cake but i use miracle whip, raisins, nuts, one egg, Cinnamon, 2 cups of mw- 2 cups of flour, one cup of raisins, and i/2 cup of nuts. mix it spray with pam pour in a pan bake for 30-35 minutes, check with a toothpick if it has the batter on it back for for, when it's done spread some buttter or margarine on top , yum yum
ok here is a really easy one that is tasty, and goes great with coffee.
Vanilla Pound cake.
1 cup (2sticks of butter)
1and1/2 cups sugar
4 eggs
1/4 cup milk
2 tsp vanilla extract
2 and 1/4 cups all purpose flour
1tsp baking powder
1/4 tsp salt
preheat oven to 325 degrees. Grease a 9x5 inch loaf pan.
then beat butter in a bowl on medium speed untill creamy, then add the rest of the ingredients, mix well. Then pour into loaf pan. bake cake untill a toothpick insterted into center comes out clean (for about 1 hour and 15 min.) place cake in pan on wire rack to cook for about 10-15 min, then remove cake from pan. Cool completely on wire rack. Serves great with ice cream, coffee, or fresh fruit.
hope it works well for you.
Buy it from the grocery store. So EASY
Look up a recipe for pie crust in one of your existing cook books....roll it out to the size you normally would and spread with a good amount of raspberry jam to about 2 inches from edge. Fold over the remaining 2 inches. Top with slivered almonds. Make sure to do this whole process on your baking sheet so you dont have to transfer. Bake 350 till golden. It is called a ';crostata'; and is Italian. Sounds fancier than it really is. Good luck!
Orange Coffee Cake:
INGREDIENTS:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon melted butter
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2/3 cup orange juice
1 orange, zested
2 eggs, lightly beaten
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Or
Berry Coffee Cake:
INGREDIENTS:
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
Glaze
1/4 cup confectioners' sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
Could any one give me an easy recipe for a chocolate cake with topping?
also i would like to know how to prepare tea cake? my husband loves it.. thank you all for giving me the sweet help!Could any one give me an easy recipe for a chocolate cake with topping?
Pudding Poke Cake
1 box cake mix - any flavor (chocolate)
2 boxes pudding - any kind (cheese cake)
1 cup powdered sugar
4 cups cold milk
make cake as instructed on box and let cool
mix pudding and powdered sugar - add milk and meat 1 minute (no longer)
poke holes in cake (a little wider than a pencil - I use the handle of a table knife)
pour 1/2 of the pudding mix into holes
let pudding mix cool in fridge for about 10 minutes and than pour it over the entire cake
chill and serve
(this can be done with a lot of different flavor combos so mix it up and experiment - and enjoy)
I know it's not ';homemade';, but it's so good.Could any one give me an easy recipe for a chocolate cake with topping?
CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
click photo to enlarge
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Various food colorings*
Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
Garnish: vanilla mini cupcakes
Make cake layers:
Put oven rack in middle position and preheat oven to 350掳F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
Cooks' notes:
鈥?Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.
鈥?Cake can be assembled 4 hours ahead and kept at cool room temperature.
Makes 10 to 14 servings.
I linked a cake recipe with a cream cheese frosting and the Chocolate Butter Cream Frosting recipe. That way you have some frosting options...
Title: Chocolate Cake With Mayonaisse
Yield: 6 Servings
Ingredients
1 c white sugar
2 eggs
1/2 c cold water
1 1/2 c sifted flour
1 ts vanilla
1 ts baking soda
1/2 c butter or margarine
4 tb cocoa
3/4 c mayonaisse
Instructions
Chocolate Cake with Mayonaisse
few grains salt Cream butter and sugar. Add eggs and beat well. Add
flour, cocoa, and beat 3 minutes. Add soda and water. Stir in
mayonaisse, vanilla, and salt.
Ingredients:
2/3 cup shredded coconut
2/3 cup pecans -- chopped
2/3 cup chocolate chips
1 box German chocolate cake mix
8 ounces cream cheese
1/4 pound butter -- at room temperature
1 pound powdered sugar
Directions:
Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges. Place in a preheated 350F oven and bake for 40-50 minutes.
This recipe for Earthquake Cake serves/makes 10
Chocolate Black Tea Cake
SUBMITTED BY: Marlies Monika
';This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!';
Original recipe yield: 1 - (9 inch) Bundt cake
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
4 eggs, separated
1 cup butter
1 2/3 cups white sugar
1 cup brewed black tea, cold
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup dry bread crumbs
1/3 cup unsweetened cocoa powder
1 cup chopped hazelnuts
DIRECTIONS
Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
Pudding Poke Cake
1 box cake mix - any flavor (chocolate)
2 boxes pudding - any kind (cheese cake)
1 cup powdered sugar
4 cups cold milk
make cake as instructed on box and let cool
mix pudding and powdered sugar - add milk and meat 1 minute (no longer)
poke holes in cake (a little wider than a pencil - I use the handle of a table knife)
pour 1/2 of the pudding mix into holes
let pudding mix cool in fridge for about 10 minutes and than pour it over the entire cake
chill and serve
(this can be done with a lot of different flavor combos so mix it up and experiment - and enjoy)
I know it's not ';homemade';, but it's so good.Could any one give me an easy recipe for a chocolate cake with topping?
CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
click photo to enlarge
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Rounded 1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs at room temperature for 30 minutes
4 cups vanilla buttercream
Various food colorings*
Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated)
Garnish: vanilla mini cupcakes
Make cake layers:
Put oven rack in middle position and preheat oven to 350掳F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
Whisk together flour, baking soda, and salt in another bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.
Assemble cake:
Put 1 cake layer, rounded side up, on a cake stand or platter and, using offset spatula, spread top with about 1 cup buttercream. Top with remaining cake layer, rounded side down, and frost side and top of cake with 2 cups buttercream.
Decorate cake:
For each color (you can make up to 5), transfer 3 tablespoons buttercream to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color of buttercream into a bag, pressing out excess air. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake. Chill cake until buttercream is set, about 30 minutes.
Just before serving, arrange 6 to 8 mini cupcakes on top of cake in 1 layer, then stack remaining mini cupcakes on top.
Cooks' notes:
鈥?Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks.
鈥?Cake can be assembled 4 hours ahead and kept at cool room temperature.
Makes 10 to 14 servings.
I linked a cake recipe with a cream cheese frosting and the Chocolate Butter Cream Frosting recipe. That way you have some frosting options...
Title: Chocolate Cake With Mayonaisse
Yield: 6 Servings
Ingredients
1 c white sugar
2 eggs
1/2 c cold water
1 1/2 c sifted flour
1 ts vanilla
1 ts baking soda
1/2 c butter or margarine
4 tb cocoa
3/4 c mayonaisse
Instructions
Chocolate Cake with Mayonaisse
few grains salt Cream butter and sugar. Add eggs and beat well. Add
flour, cocoa, and beat 3 minutes. Add soda and water. Stir in
mayonaisse, vanilla, and salt.
Ingredients:
2/3 cup shredded coconut
2/3 cup pecans -- chopped
2/3 cup chocolate chips
1 box German chocolate cake mix
8 ounces cream cheese
1/4 pound butter -- at room temperature
1 pound powdered sugar
Directions:
Sprinkle the coconut, pecans and chocolate chips over the bottom of a greased 9 X 12 inch cake pan. Prepare the cake, following the package directions, then pour batter into prepared pan. In a small saucepan, melt the cream cheese with the butter, then stir in the confectioners sugar. Spread over top of the cake batter; spreading topping a little thicker at the edges. Place in a preheated 350F oven and bake for 40-50 minutes.
This recipe for Earthquake Cake serves/makes 10
Chocolate Black Tea Cake
SUBMITTED BY: Marlies Monika
';This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!';
Original recipe yield: 1 - (9 inch) Bundt cake
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
4 eggs, separated
1 cup butter
1 2/3 cups white sugar
1 cup brewed black tea, cold
2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup dry bread crumbs
1/3 cup unsweetened cocoa powder
1 cup chopped hazelnuts
DIRECTIONS
Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
Yes, this one is unbelievable. I actually did not believe it myself, til I tried it.
You have to use margerine.
It is the only thing that makes the cake stay moist above everything else,, This is the same for all baking anyway, but in this case- you gotta try it.
I don't know why marge gets a bad rap , it's better for you.
Anyway, this one is the best thing I've ever make, tasted or wanted to make again. It's supersimple, but that's what cake is..
1 1/2 C. sugar
1/3 C. softened margarine
2 tb oil
2 eggs
1 Tbs. vanilla extract
1 1/2 C. all-purpose flour
1/2 tsp. salt
1 3/4 tsp. baking powder
3/4 C. vanilla soymilk/fullfat regular milk with 1ts vanilla
Frosting:
2 egg whites
3 1/2 C. confectioner's sugar
1 Tbs. orange juice
Directions
Preheat the oven to 350 degrees. Combine the flour, salt and baking powder. Set aside.
In a larger bowl, beat the sugar and margarine until creamy. Add the oil. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.
Fill a pan with batter. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let cake cool for 30 minutes before frosting.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
http://allrecipes.com/Recipe/Cake-Mixes-鈥?/a>
use OIL, not butter. and make sure you beat it well, thats key.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
Preheat oven to 180
Line a large cake tin with baking paper or foil
Separate 6 eggs.
In a large bowl,
Beat the egg whites with an electric beater until peaks just fold over.
Slowly add 1 cup of sugar, continue beating until thick and glossy.
Add egg yolks, (still beating) until combined.
Sift together, 1 cup cornflour, 2 tsps baking powder and 4 tsp plain flour.
Fold into the batter gently with a metal spoon, (don't stir).
Pour batter into prepared tin.
Bake approx 40 mins (or until skewer comes out clean).
Cool on cake rack.
When completely cooled,
split in half, spread with jam and whipped cream.
Sprinkle icing sugar on top.
Done and gorgeous.
Never fail recipe, and really moist 3 days later.
Good luck from NZ.
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
Directions
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk
You have to use margerine.
It is the only thing that makes the cake stay moist above everything else,, This is the same for all baking anyway, but in this case- you gotta try it.
I don't know why marge gets a bad rap , it's better for you.
Anyway, this one is the best thing I've ever make, tasted or wanted to make again. It's supersimple, but that's what cake is..
1 1/2 C. sugar
1/3 C. softened margarine
2 tb oil
2 eggs
1 Tbs. vanilla extract
1 1/2 C. all-purpose flour
1/2 tsp. salt
1 3/4 tsp. baking powder
3/4 C. vanilla soymilk/fullfat regular milk with 1ts vanilla
Frosting:
2 egg whites
3 1/2 C. confectioner's sugar
1 Tbs. orange juice
Directions
Preheat the oven to 350 degrees. Combine the flour, salt and baking powder. Set aside.
In a larger bowl, beat the sugar and margarine until creamy. Add the oil. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.
Fill a pan with batter. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let cake cool for 30 minutes before frosting.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
http://allrecipes.com/Recipe/Cake-Mixes-鈥?/a>
use OIL, not butter. and make sure you beat it well, thats key.Does anyone have a really good white/yellow cake recipe that is super moist for more than one day?
Preheat oven to 180
Line a large cake tin with baking paper or foil
Separate 6 eggs.
In a large bowl,
Beat the egg whites with an electric beater until peaks just fold over.
Slowly add 1 cup of sugar, continue beating until thick and glossy.
Add egg yolks, (still beating) until combined.
Sift together, 1 cup cornflour, 2 tsps baking powder and 4 tsp plain flour.
Fold into the batter gently with a metal spoon, (don't stir).
Pour batter into prepared tin.
Bake approx 40 mins (or until skewer comes out clean).
Cool on cake rack.
When completely cooled,
split in half, spread with jam and whipped cream.
Sprinkle icing sugar on top.
Done and gorgeous.
Never fail recipe, and really moist 3 days later.
Good luck from NZ.
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract
Directions
Set rack at the middle level in the oven and preheat to 350 degrees.
Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper.
In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.
Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
Note: For a classic yellow cake- Substitute 3 large eggs and 1 yolk
Does anyone have the emerils lemon and sour cream pound cake recipe?
idk but please help me with mine
http://answers.yahoo.com/question/index;鈥?/a>Does anyone have the emerils lemon and sour cream pound cake recipe?
go to foodnetwork.com and search on the recipiesDoes anyone have the emerils lemon and sour cream pound cake recipe?
Is this it
http://www.foodnetwork.com/recipes/emeri鈥?/a>
and here is the pastry cream (ingredient in the above)
http://www.foodnetwork.com/recipes/emeri鈥?/a>
http://answers.yahoo.com/question/index;鈥?/a>Does anyone have the emerils lemon and sour cream pound cake recipe?
go to foodnetwork.com and search on the recipiesDoes anyone have the emerils lemon and sour cream pound cake recipe?
Is this it
http://www.foodnetwork.com/recipes/emeri鈥?/a>
and here is the pastry cream (ingredient in the above)
http://www.foodnetwork.com/recipes/emeri鈥?/a>
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