Can some1 PLEASE give me a nice cake recipe?!
Mud Cake
Carrot cake with cottage cheese icing or lemon cheese icing
Banana Cake
also nice icings to go on top of cake...or nice muffins or nice biscuits that are crunchie on out side but chewy in middle.
Yeh I know alot ahe.. but I have always got cravings and the bakeries dont have anything that fancie me
Please give me a recipe that is nice n cure my cravings bakeries just dont do it for me....
Answers: I need a nice cake recipe I have sweet cravings all the time from my pregnancie..these cakes I love:
Mud Cake
Carrot cake with cottage cheese icing or lemon cheese icing
Banana Cake
also nice icings to go on top of cake...or nice muffins or nice biscuits that are crunchie on out side but chewy in middle.
Yeh I know alot ahe.. but I have always got cravings and the bakeries dont have anything that fancie me
Please give me a recipe that is nice n cure my cravings bakeries just dont do it for me....
Banana Split Cheesecake
A good no-bake cheesecake. It tastes just like its name.
INGREDIENTS
2 1/2 cups graham cracker crumbs
3/4 cup melted butter
4 cups confectioners' sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) can crushed pineapple, drained
3 medium bananas, quartered
1 (12 ounce) container frozen whipped topping, thawed
8 maraschino cherries, halved
1/2 cup chocolate syrup
1/2 cup pecan halves
DIRECTIONS
Blend the melted butter or margarine with the graham crackers and press into the bottom of one 9x12 inch pan.
Blend the confectioner's sugar and the cream cheese together until smooth. Spread over the graham cracker crumb layer. Layer the crushed pineapple and the bananas over the cream cheese layer. Then spread the whipped topping over the top. Decorate with maraschino cherry halves. Drizzle chocolate syrup over the top and sprinkle with pecans. Chill for at least 4 hours then serve
no
Go to Yahoo recipes ...they have some great ones this month
i absoloutly love my mums mud cake
im not exactly sure wats in it but its kind of rich
it has couple a eggs
flour
s.r flour
sugar
nd im not sure wat else she puts in it
go on a cake recipe site itll have recipes 4 u 2 use!!
good luck in finding that food 4 ur craving!!
Go to AllRecipes.com and you will find all kinds of cake recipes. Put the cake your looking for in the search space. This is a good site for free recipes.
http://www.prestoflour.com/Portals/TheAr...
its a delicious cake!!! the best!!!!
http://www.prestoflour.com/Portals/TheAr...
Try making a Yellow or Chocolate box cake and add a small package of either Coconut or Banana Instant Pudding Mix to it. Just make sure to reduce the amount of eggs required in the directions by one. Not only will the cake be really moist but it will definitely add a delicious flavor to the cake. You really don't have to frost it, just sprinkle it with powered sugar.
PUMPKIN CAKE
1 large 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp cinnamon
1 cup melted butter
1/8 tsp cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ginger
1/8 tsp nutmeg
Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour.
BAKERY BUTTER CREAM FROSTING
1 c. Crisco
2 c. powdered sugar
1/4 c. milk
1 tsp. vanilla
Cream at high speed for 5 minutes. This frosting will remain soft. Great for decorating.
RAISIN NUT FILLED CRUMB CAKE
4 c. flour
1 tsp. baking soda
2 c. dark brown sugar
Pinch of salt
1 c. butter
2 eggs, beaten
1 (15 oz.) box raisins
2 c. water
4 tbsp. flour, heaping
1/2 c. granulated sugar
1 tsp. vanilla
Cut shortening into dry ingredients as for pie crust. Add eggs last and mix with a fork. Grease and flour 13 x 9 inch pan. Put 1/2 mixture in pan and press down. Mix flour and water to make a paste. Add raisins, sugar and vanilla. Cook this mixture until thick. Add 1 teaspoon lemon juice. Pour over bottom crumbs while hot. Sprinkle 1 cup of nuts on top (optional). Sprinkle rest of crumbs on top. Bake at 350 degrees for 30 minutes. Cut into small squares to serve. Yields 24 servings.
The website below has the best recipies ever I think I love the white almond sourcream cake the best.... anyway it is full of all kinds of sweet recipies happy tasting
Double Chocolate Layer Cake
Four destinations sure to satisfy frugal Valentines from coast to coast
Read the story
Epicurious.com
Serves 12 to 14
Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.
INGREDIENTS
For cake layers
? 3 ounces fine-quality semisweet chocolate such as Callebaut
? 1 1/2 cups hot brewed coffee
? 3 cups sugar
? 2 1/2 cups all-purpose flour
? 1 1/2 cups unsweetened cocoa powder (not Dutch process)
? 2 teaspoons baking soda
? 3/4 teaspoon baking powder
? 1 1/4 teaspoons salt
? 3 large eggs
? 3/4 cup vegetable oil
? 1 1/2 cups well-shaken buttermilk
? 3/4 teaspoon vanilla
For ganache frosting
? 1 pound fine-quality semisweet chocolate such as Callebaut
? 1 cup heavy cream
? 2 tablespoons sugar
? 2 tablespoons light corn syrup
? 1/2 stick (1/4 cup) unsalted butter
Special equipment
? Two 10- by 2-inch round cake pans
Recipe continues below ↓ advertisement
DIRECTIONS
Make cake layers:
Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
? 2008 MSNBC Interactive
Try a dump cake you take a couple of cans of fruit (can use one can it will be more cake like) use any fruit you like w/ the juice, pour it into the baking dish, put a box cake recipe yellow or butter works for most, sprinkle it on top, melt some butter/margarine pour it on top, sprinkle with some nuts if you like. Bake at 350 for about 45 minutes to an hour. It's kinda like a cobbler.
Pumpkin Pecan Cake
3/4 cp brown sugar
1/3 cp butter, melted
3/4 cp chopped pecans
Stir sugar into melted butter until sugar dissolves. Pour into two well-greased 9” round cake pans. Sprinkle in the chopped pecans
4 eggs
1 2/3 cp sugar
1/2 cp veggie oil
2cps pumpkin
1/4 tsp vanilla
2 cps flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1 tsp salt (I use much less)
3/4 chopped pecans
1 container Cool Whip
In a mixing bowl beat the eggs, sugar, and oil together. Add the pumpkin and vanilla. Add the dry ingredients and beat just until blended. Carefully spoon into the cake pans. Start from the outer edge or the batter will push the brown sugar mixture all to the edges. Bake at 350 for 30-35 min
Cool 5 min then turn cake onto wire racks to cool completely. Place one layer, gooey side up onto a serving plate. Spread with half of the Cool Whip. Top with the second layer, also gooey side up, and spread with remaining Cool Whip. Sprinkle with a few pecan pieces.
I usually make it in an oblong cake pan and it's still very good but all the gooey, yummy stuff is hiding on the bottom of it.