Do you have a good cake recipe, u can share?!
Answers: I really want to bake a new type of cake!!!!!!! Please give me some recipes!!
Here are some recipes that are really good & different. Hope you enjoy!!
Lemon Apricot Cake---Awsome!!
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 1/2 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
4 tablespoons lemon juice
1 dash vegetable oil
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
Peach Cobbler Dump Cake
INGREDIENTS
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Gooey Butter Cake---Really, Really Good!!
INGREDIENTS
1/2 cup butter
1 (18.5 ounce) package yellow cake mix
3 eggs
1 (8 ounce) package cream cheese
1/2 teaspoon almond extract
4 cups confectioners' sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan.
Melt the butter or margarine. Stir melted butter or margarine along with 1 egg into the cake mix. Press into prepared pan.
In a large bowl mix cream cheese, almond extract, confectioner's sugar, and the remaining 2 eggs beat for 3 minutes with an electric mixer set on medium high speed. Spread over top of cake mixture.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes and until browned on top. Allow cake to cool before cutting.
Chocolate Cherry Cake
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (21 ounce) can cherry pie filling
3 eggs
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips
DIRECTIONS
Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
Remove from heat.
Stir in chocolate pieces until melted and smooth.
Frost when cake is cool.
Caramel Nougat Bar Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
3 eggs
1/3 cup vegetable oil
1 1/4 cups water
8 ounces caramel candy
1 (8 ounce) package cream cheese
1 (16 ounce) package milk chocolate frosting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
Melt caramel candy in a small saucepan or a microwave oven.
Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.
Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.
To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!
Mandarin Orange Cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
Lemon Coconut Apricot Cake
INGREDIENTS
1 (18.25 ounce) package lemon cake mix
4 eggs
1/4 cup packed brown sugar
1/2 cup flaked coconut
3/4 cup vegetable oil
3/4 cup apricot nectar
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons apricot nectar
1 tablespoon vegetable oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.
Actually, I own a bakery so I have a lot of them!
I'm not a big cake fan, but this is my absolute favorite. I have no idea why it's called pig lickin, I guess because you make a pig of yourself lickin your plate clean :)
http://huntsville.about.com/od/cookies/r...
Have you ever made a pineapple upside down cake with a yellow boxed cake mix? If not, try it! It's soooo good and super easy.
Prepare a yellow cake mix per package directions.
Get a 9x13 glass or metal baking dish. Grease the entire dish, but DO NOT flour. You need a can of pineapple slices, some marischino cherries, 1 cup packed brown sugar, 1 stick of butter melted. Line the bottom of the dish with the pineapple and put cherries in the middles of the pineapple slices. Sprinkle the brown sugar over the pineapple/cherries. Then pour the butter over.
Then you pour the cake batter over everything and bake as directed. When the cake is done, cool it a bit and then invert it onto a large plate or cake container. If you don't have anything big enough to invert the cake onto then you can leave it in the dish you baked it in and just flip the pieces over on the plates when you serve it.
I love making this cake! And, if you find you like more brown sugar and butter you can adjust your recipe the next time you make it!
:)
Cameo Cake
Wonderful White Chocolate Cake!
INGREDIENTS
1 1/2 cups butter
3/4 cup water
3/4 cup white chocolate chips
1 1/2 cups buttermilk
4 egg, beaten
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 cup chopped toasted pecans
2 1/4 cups white sugar
1 1/2 teaspoons baking soda
4 (1 ounce) squares white chocolate, melted
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
6 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans. Stir together 3 cups flour, white sugar, and soda. Set aside.
Combine 1 1/2 cup butter and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and add 4 ounces white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs, and 1 1/2 teaspoons vanilla. Gradually stir in flour mixture; batter will be thin. Dredge pecans in 1/2 cup flour, and fold into batter. Pour into prepared pans.
Bake for 20 to 25 minute. Cool layers in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
To make the frosting: Beat together both packages of cream cheese and 1/3 cup butter until creamy. Blend in melted and cooled white chocolate. Mix in confectioner's sugar and 1 1/2 teaspoons vanilla. Frost between layers, and on top and sides of cake. Sprinkle with additional pecans if desired.
Better than S E X cake:
Well... not quite, but that is what it is called. It is very sweet and yummy! It is also very easy to make.... bonus!!
1 box German chocolate cake in 9 x 13 dish
1 jar of carmel topping
1 can of sweetened and Condensed milk
2 tubs Cool whip (thawed)
3 or 4 skor candy bars or favorite candy bar (crushed)
Bake cake. Poke holes all over top (could use fork). Pour milk and carmel over top of cake. Let it cool. Cover with cool whip and sprinkle with Skor bar on top.
DOMINICAN CREOLE VANILLA CAKE
CAKE INGREDIENTS
For 2 Cakes
1 LB. Butter
1 LB. Granulated Sugar
10 Whole eggs
1.5 lbs. Cake Flour
1/2 Oz Baking Powder
1/2 Oz Vanilla extract
1 cup Fresh Orange Juice
Dash of salt
TO PREPARE CAKE
Cream butter and sugar together for about 10 minutes at medium high speed using an electric mixer.
Add eggs 5 at a time to the above mixture and beat each addition for about 1 minute or until well incorporated.
Sift all dry ingredients together and then ADD them to the above wet ingredients. At medium speed, mix and combine for 5 minutes.
Then add the vanilla extract and the orange juice and continue to mix for about 2 more minutes.
Bake in a preheated oven at 400 degrees F. If you have a convection oven bake at 350 degrees F.
MERINGUE INGREDIENTS
5 oz whites (about 10 eggs)
10 oz powdered sugar
TO PREPARE MERINGUE
Place egg whites and powdered sugar in a very clean, greaseless and dry mixing bowl and at high speed mix for about fifteen minutes or until the whites become a stiff consistency.
NOTE
The normal ratio of egg whites to powdered sugar, BY WEIGHT is 2 parts sugar to 1 part egg white. So, for example, if you have 5 ozs, of egg whites use 10 ozs. of powdered sugar. Medium size eggs should have about 1/2 an oz. of egg white each but it is best to weigh when using this procedure.
TO SERVE CAKE
Split cake in half and spread with the pineapple filling.
Cover cake with meringue or powdered sugar and serve
GUAVA CAKE
12 tablespoons (3/4 cup) butter
1 cup sugar
2 cups flour
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
8-10 oz guava paste
Preheat oven to 350°F Cream butter. Add sugar little by little. Add eggs one by one, followed by vanilla. Sift flour together with baking soda and salt. Mix with the sugar/egg mixture. Pour half the batter in a greased square (8x8) cake pan. Cut the guava paste in slices and use the slices to cover all the batter. Pour the rest of the batter on top of the guava slices. Place in oven and bake for 45-60 minutes. Check cake for doneness (an inserted toothpick comes out clean) as oven temperatures varies.
CAKE
3/4 c. butter/margarine
3/4 c. sugar
2 eggs
3/4 c. molasses
2 1/2 c. flour
2 teaspoons powdered ginger (this would probably be great with freshly
grated ginger, too, but I'm not sure what the equivalent amount would be)
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1 c. boiling water
Preheat the oven to 325. Beat the butter with the sugar until light
and fluffy. Add the eggs and the molasses. Sift the dry ingredients
together, then add them to the butter-sugar mixture alternately with the
boiling water. Mix just until smooth. Pour into a greased 9x9 inch baking
dish and bake for 40 minutes. Meanwhile, make:
GLAZE
1 c. sugar
1/2 c. yogurt
1/2 t. baking soda
1/2 t. whole cloves
1/4-1/2 c. butter
Mix all the ingredients in a saucepan and boil for 1 minute. If you're
squeamish about the whole cloves, take them out after boiling. As soon as
the gingerbread comes out of the oven, prick it all over with a toothpick
and pour the glaze on. Allow it to set for several hours.
Enjoy!
I have a recipe for a 7up cake if you would like it then just email me . it is really good . also have one for a jello poke cake .