What is your favorite cake recipe? I want to try something new.?!
Answers: I would love a recipe for a Valentine's Day cake. No heart shapes please. LOL
Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
FROSTING
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)
--Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar, and blend inches. Pour into 3 or 4 greased and floured 8" cake pans. Bake at 350°F for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream.
Italian Love Cake
2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 (3 3/4 ounce) box instant chocolate pudding mix
1 cup milk
8 ounces non-dairy whipped topping, thawed (such as CoolWhip)
1 box fudge marble cake mix
--Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate.
Strawberry Cake
1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
4 eggs
1 cup vegetable oil
1/4 cup water
1 (10 ounce) package frozen strawberries, thawed
Frosting
1 (1 lb) package powdered sugar
1/3 cup butter, softened
--Combine cake mix, jello, and eggs. Mix well. Add oil, water, and 1/2 the strawberries. Beat on med for 2 minutes. Pour into greased 12x9 pan. Bake at 350* for 30 minutes. Cool.
Frosting: Combine powdered sugar, butter and remaining strawberries. Mix well. Spread on cooled cake.
Enjoy!
Wine cake, it's absolutely delicious.
Wine Cake
1 yellow cake mix (do not use the one with pudding)
1 pkg. instant vanilla pudding
? cup dry cocktail sherry (red)
? cup vegetable oil
4 eggs
2 teaspoons nutmeg
Glaze
1 cup powdered sugar
1 tablespoon butter (melted)
4 tablespoons cocktail sherry
Mix well until smooth
Combine all ingredients and mix for 5 minutes. Pour into greased bundt pan. Bake at 350 degrees for 40-50 minutes. Remove from oven. Pour glaze over top and put back into the oven until glaze bubbles. Remove from pan right away!
Better Than Sex Cake :) You can tell him it's called Almost Better Than Sex Cake for his ego though
1/2 c. butter softened
1c. flour
1c. chopped walnuts
2 8oz cool whip
1 8oz pkg. cream cheese
3 small pkgs. instant chocolate pudding
3c. cold milk
1c. sugar
1st layer - flour, nuts and butter. Press into 9X13 pan and bake 10 minutes at 375 degrees. Cool completely. 2nd layer - cream cheese, cool whip, and sugar. Blend together really well. 3rd layer - do not make until ready to use. Instant pudding and cold milk. Beat 2 minutes. 4th layer - Cool whip and chopped nuts. Refrigerate over night.
Another fun desert would be a little twist on pudding shots. It'd be a great adult dessert with a kick :)
1 6-ounce box of instant chocolate pudding
1 cup of Bailey’s
1/2 cup of vodka
1 1/2 cups of milk (anything but skim, please)
2 8-ounce containers of Cool Whip, thawed in the fridge
I might cut the alcohol by half since it's a desert.
Combine the pudding mix and milk. When you’ve mixed those two together, add the liquors. Using a whisk make sure there are no lumps in the pudding-milk-booze mix. When that’s smooth, add a dollop of Cool Whip at a time and fold to combine. Go slowly when you add the Cool Whip, because you don’t want to knock the air out of the Cool Whip. Part of what makes the PUDDING SHOTS! so good is their airy consistency.
You could then crumble oreos on top, or cut up berries such as raspberries or strawberries. I would serve them in a fancy wine glass too.
53 min 8 min prep
Change to: servings US Metric
3 tablespoons butter
1/2 cup brown sugar
4 teaspoons water
1/2 cup coconut
1/2 cup chopped pecans
1 cup flour
2/3 cup sugar
1/3 cup cocoa
1/4 cup brown sugar
2 teaspoons baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1/2 cup mini chocolate chips
Heat oven to 350*.
Melt the 3 T butter in a 9 inch round cake pan.
Stir in the brown sugar and water.
Sprinkle with coconut and pecans.
Set aside.
In mixing bowl, mix the flour, sugar, cocoa, brown sugar, and baking powder.
Add milk, butter, eggs and vanilla.
Beat on med for 1-1/2 minutes.
Spread batter into prepared pan.
Bake for 45 minutes or until cake tests done.
Cool on wire rack for 5 minutes.
Loosen the sides and invert onto cake plate.
Sprinkle with chocolate chips while still warm.
Carrott Cake:
CARROT CAKE
2 cups plain flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups Wesson oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup chopped English walnuts
3 - (8 ounce) packages cream cheese
1 stick butter (not margarine)
1 - (2 pound) bag of powder sugar
Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers.
nfd
My favorite is:
Coffee-Chip Chiffon Cake
2 1/4 cups flour
3 tsp baking powder
1 tsp sea salt
1 1/4 cups sugar
1/2 cup oil
5 egg yolks
3/4 cup strong coffee
1 tsp vanilla
3 oz. semi-sweet chocolate shaved
1 cup egg whites (8 egg whites)
1/2 tsp Cream of Tartar
FOLLOW ME:
Pre-heat oven to 325F degrees.
Sift flour, baking powder, salt & sugar together in large bowl.
Make well in flour mixture and add, without stirring, extra virgin olive oil, unbeaten egg yolk, coffee and vanilla.
Stir liquids together until batter is smooth. Stir in shaved chocolate.
Measure egg whites into large bowl and add Cream of Tartar.
Beat egg whites until very very stiff, more so than for a meringue.
Add flour mixture, 1/4 at a time, folding after each addition until batter and egg whites are combined.
Turn into 10-inch ungreased tube pan and bake 1 1/3 to 1 and 1/2 hrs in a preheated oven.(325F degrees).
Cool cake upside down and then when cooled ice with:
Mocha Butter Icing:
4 tbsp butter, pinch sea salt, 2 cups sifted icing flour, 2 tbsp sifted cocoa, 2 tbsp hot strong coffee, 1 large tbsp brandy and 1/2 tsp vanilla.
Blend together until very smooth. Then, ice the cake.
This is a very favorite special cake of mine.
I hope you enjoy - Cookiepam 0749
I take a regular box white cake mix and make it into three layers. I freeze the layers so they are easy to work with. Once frozen, I start with the bottom layer and poke holes in the cake with a toothpick. I drizzle strawberry syrup over the cake so it runs into the holes. I cover the cake with a layer of thinly sliced strawberries then place the next layer over top. I repeat the steps with the middle layer. Then I place the top layer over the strawberries and frost the entire cake with creamcheese frosting. In the center of the cake I make a star design with 5- 6 slices of strawberry.
STRAWBERRY SYRUP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint strawberries -- hulled
1/4 cup amaretto
1.5 cup sugar
Put the strawberries into a medium nonreactive saucepan and smash them with
a potato masher. Cook over low heat for about 5 minutes, until the berries
are soft and fork-tender. Line a fine sieve with a 2-foot square of
cheesecloth folded in half, and position it over a 2-cup glass measuring
cup. Scrape the berries and juice into the sieve, gather the cheesecloth
into a ball, and allow the mixture to drip through. This should yield about
3/4 cup strawberry juice. Discard the cheesecloth. Rinse the saucepan and
return the strawberry juice to the pan. Stir in the sugar. Bring to a boil
over medium heat and boil for about 1 minute, until a clear syrup forms.
Remove the pan from the heat. Rinse the sieve, and strain the syrup through
again. Skim any foam off the top. Cool to room temperature and chill the
syrup for at least 2 hours before using. The Strawberry Syrup has a
refrigerator shelf life of 1 week to 10 days.
Chocolate cakes
http://www.chocolate-playground.com/cake...
TRy the fudge cake
Ayelet