Are there any easy cake recipes in which I don't have to use baking soda, baking powder, and vanilla extract?!
http://allrecipes.com/
Answers: can't say enough that this is the best recipe web site out there, i Iove the rating system and the advance search allows you to look for recipes with only items you want to use. I am certain you will find the answer here.
http://allrecipes.com/
yea, go buy a cake mix at the store.
yes, if you are baking an imaginary cake.
box kind,(betty crocker) baking powder helps it to rise, and vanilla gives it flavor.
Buy self rising flour
yeah just get an already made cake mix
Just premix or in other words....cake mix. Even if you just wanted to make cookies or any kind of cake, your going to need at least one, if not all, of those ingredients.
If you are making it from scratch, just follow the recipe exactly and you will be alright. For me, I use Duncan Heinz.
yes...it comes from a box....Duncan Hines, Betty Crocker, etc...You can even buy icing too.
Angelfood cake. The whipped egg whites provide the leavening.
1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
Angel food cake doesn't used baking powder or soda, but whipped egg whites act as a leavening agent to help the cake rise. It does , however, use vanilla extract.
Take a look they all easy to make
http://www.chocolate-playground.com/cake...
cake mix, comes in a box, usually found at the store. Duh.
a cake mix, all you have to use is 3eggs, a cup of water and 2/3 or 1/3 (one of those) of food oil
No, that stuff is essential. The only way to do that is with a store bought mix where al lthat is already included. Good luck hun!
Decadent Fudge Cake
1 3/4 cups sugar
1 3/4 cups butter, room temperature
6 large eggs
2 cups confectioners' sugar, sifted
2 1/4 cups unbleached all purpose flour
3/4 cup unsweetened baking cocoa
2 cups walnuts, chopped
For the glaze
3/4 cup confectioners' sugar, sifted
1/4 cup unsweetened cocoa
4-5 teaspoons milk
--Preheat your oven to 350 degrees F. Grease and flour a 12-cup bundt pan, and set aside. In a large bowl, beat sugar and butter until very light and fluffy. Add eggs to sugar mixture one at a time, and beat well after adding each egg. Add your confec sugar a little at a time, blending well. With your hands, stir in the flour, cocoa and walnuts. Spoon your batter into the prepared bundt pan, and spread it evenly. Bake in the lower third of your oven for 45 to 50 minutes until the top is set and the edges begin to pull away from the sides of the pan. You CANNOT test this cake by sticking a toothpick in it. This cake will be very fudgy. Cool in pan set upright on a wire rack for 1 1/2 hours. Then invert onto a serving plate, remove pan and cool cake an additional 2 hours. Make your glaze by combining sugar and cocoa and adding just enough milk to make a drizzle consistency. Drizzle glaze over cooled cake, and slice to serve.
7-Up Cake
3/4 lb butter, softened
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-Up soda
LEMON GLAZE
2/3 cup powdered sugar
1 tablespoon lemon juice
--Cream butter and sugar together for 20 minutes. Add eggs, 1 at a time, beating after each addition. Add flour and lemon extract. Fold in 7-Up. Pour into well-greased 12-cup Bundt pan or tube pan. Bake at 325 degrees for 1 to 1 1/4 hours. Make Lemon Glaze- mix powdered sugar and lemon juice together. When cake is cooled, drizzle with Lemon Glaze.
Chocolate Lava Cakes
1/2 lb bittersweet chocolate, finely chopped
1/2 lb unsalted butter
6 eggs
1 1/2 cups sugar
1/2 cup flour
--Preheat oven to 400°F. Butter the bottom and sides of 15 4 oz ramekins. Sprinkle with sugar, tapping to remove extra sugar. In double boiler, melt the chocolate and butter. Whisk until thoroughly melted. In a large bowl whisk together the eggs, sugar and flour until just blended. Gradually whisk the chocolate into the egg mixture until combined. Evenly divide the mixture between the prepared ramekins, using about 1/3 cup for each. Place the ramekins on a baking sheet for 10-12 minutes until the tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately with ice cream or Cool Whip if desired.
Dirt Cake
1 (16 ounce) package Oreo cookies
2 (3 1/2 ounce) packages instant vanilla pudding
3 cups milk
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup butter or margarine
1 (8 ounce) container Cool Whip, thawed
--Crush oreo cookies in a blender or food processor. Put half of the crushed cookies on the bottom of a 9x13 inch pan. Mix together the pudding and milk. Chill until set. In a separate bowl, cream together the cream cheese, butter and powdered sugar until smooth. Fold in prepared pudding and Cool Whip. Spread mixture over cookie crumbs. Top with remaining cookie crumbs. Freeze at least 8 hours before serving.
Enjoy!
Root Beer Float Cake
Turn your favorite childhood drink into your favorite adult dessert!
Ingredients
1 18 1/4 oz. box yellow cake mix
1 12 oz. can root beer
1/4 C. vegetable oil
3 large eggs
Root Beer Glaze:
1/2 C. confectioners' sugar
3 Tbs. root beer
Directions
Preheat oven to 350 degrees. Beat together all ingredients until smooth. Pour into greased bundt pan. Bake for 35-40 minutes. Cool in pan for 15 minutes. Remove from pan and cool. Mix glaze ingredients. Pierce top of cake with a long pick about every 2 inches and pour glaze over top of the cake. Serve with vanilla ice cream.
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