What is a good cake recipe?!
I don't want cake recipes with:
coconut, ice cream, fruit
sorry for the pickiness. Thanks!
also if you have one, an easy icing recipe to go with it. (:
Answers: Any flavor(preferably chocolate.)
I don't want cake recipes with:
coconut, ice cream, fruit
sorry for the pickiness. Thanks!
also if you have one, an easy icing recipe to go with it. (:
Chocolate Mountain Cake a chocolate lovers dream come true.
INGREDIENTS:
1 C. butter or margarine, softened
2 C. sugar
3 eggs
3 C. all-purpose flour
1 C. buttermilk
1/2 C. warm water
3 T. cocoa
1 tsp. baking soda
1 tsp. vanilla
PREPARATION:
Cream butter; gradually add sugar, beating at medium speed with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with buttermilk, beginning and ending with flour.
Combine water, cocoa and baking soda, stirring well. Slowly add to the flour mixture, beating well. Stir in vanilla and pour batter into well-greased and floured 9" cake pans.
Bake at 350 degrees for 35-40 minutes until toothpick comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on wire racks. Spread Sweet Milk Frosting between layers, on top and on sides.
Caramel Frosting or Sweet Milk Frosting
1 C. butter
2 C. sugar
1 C. evaporated milk
1 tsp. vanilla
Melt butter in heavy saucepan over medium heat. Add sugar and milk, cooking mixture over medium heat until mixture reaches soft ball stage (234 degrees).
Remove from heat and add vanilla (do not stir). Cool for 10 minutes. Beat with electric mixer for 10 minutes or until thick enough to spread. Spread immediately on cooled cake. Then, top with Chocolate Fudge Frosting.
Chocolate Fudge Frosting
2 C. sugar
1/4 C. cocoa
1/2 C. shortening
2/3 C. milk
1 T. Kayo corn syrup
Pinch of salt
Put in heavy saucepan and bring to boil. Boil for exactly 2 minutes. Take off stove and add 1 teaspoon vanilla flavoring. Put in mixing bowl and mix about 5 minutes or until it gets thick enough to put on cake. This cake is spectacular when finished. Use 100% real flavorings to make it elegant and delicious.
this is long but
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Both of these cakes are very good - I have made both of them.
Best-Ever Chocolate Cake
12 to 16 servings
Prep: 30 minutes
Bake: 35 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk
Chocolate-Sour Cream Frosting (see recipe below)
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.
2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).
5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.
Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.
**************************************...
Deep Chocolate Cake
Prep: 40 min.
Bake: 20 min.
Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)
Directions
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
SUPER MOIST CHOCOLATE CAKE
1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes
EASY CHOCOLATE FROSTING
1 c. white sugar
1/4 c. butter
1/4 c. milk
1/2 tsp. vanilla or more
Boil first 3 ingredients until it starts to bubble, then remove from stove and add 3/4 cup chocolate chips and mix until chips are melted. Add vanilla and spread on cake. Covers 9"x13" cake.
Better Than Sex Cake
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
DOUBLE CHOCOLATE CAKE
1 (3-1/4 oz.) box instant chocolate pudding /pie filling
1 (6 oz.) bag semisweet chocolate chips
1 3/4 c. milk
1 box yellow Duncan Hines cake mix
1/2 c. nuts
2 eggs
Preheat oven to 350 F. In a large bowl, mix the first 4 ingredients together. Beat for 2 minutes. Add the chocolate chips and nuts. Mix well. Pour into 2 greased and floured cake pans (or
1 tube pan.) Bake for 55-60 minutes. Cake is done when toothpick or knife inserted into the center comes out clean. Let cake cool. Frost with chocolate fudge frosting.
CHOCOLATE FUDGE FROSTING
1/2 c. butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioners' sugar
1/2 tsp. vanilla extract
3/4 c. milk
Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved. Let stand. (The frosting will thicken as it cools). When frosting is at the consistency you desire, frost the cake and let sit a few minutes for the frosting to set.
PEANUT BUTTER CHOCOLATE CAKE
2-1/4 c. all-purpose flour
1-1/2 c. sugar
1/3 c. baking cocoa
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 c. water
1/2 c. vegetable oil
4-1/2 tsp. white vinegar
1-1/2 tsp. vanilla extract
4 oz. cream cheese, softened
1/4 c. creamy peanut butter
1/3 c. plus 1 tbsp. sugar, divided
1 egg
1/8 tsp. salt
1/2 c. semi-sweet chocolate chips
1/2 c. chopped pecans
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Stir in water, oil, vinegar and vanilla; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg and salt until smooth. Stir in chocolate chips. Drop by tablespoonfuls over cake batter; cut through batter with a knife to swirl the peanut butter mixture. Sprinkle with pecans and remaining sugar. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack before cutting. Refrigerate leftovers. Makes 24 servings.
This is a nice moist chocolate cake from my Hershey's Chocolate Treasury cookbook:
BLACK MAGIC CAKE
1 3/4 c unsifted all-purpose flour
2 c sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c strong black coffee (can be decaf)
1 c buttermilk or sour milk (to make sour milk just add a 1 T vinegar plus the milk to equal one cup and let it sit 5 minutes)
1/2 c vegetable oil
1 tsp vanilla
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large mixer bowl. Add eggs, coffee, buttermilk or sour milk, oil and vanilla; beat 2 minutes on medium speed (batter will be thin).
Pour into greased and floured 13x9" pan or two 9" layer pans. Bake at 350o for 35 to 40 minutes for oblong pan or 30 to 35 minutes for layer pans, or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost as desired. Serves 8 to 10.
(For the strong black coffee you can use 2 tsp instant coffee granules plus 1 cup boiling water.)
CHOCOLATE FUDGE FROSTING
..............................1 cup frosting.................2 cups frosting
Butter or margarine...3 T...............................1/3 cup
Unsweetened cocoa:
Light flavor...............2 T...............................3 T
Medium flavor.........1/4 cup........................1/3 cup
Dark flavor...............1/2 cup....................... 2/3 cup
Powdered sugar........1 1/3 cups...................2 2/3 cups
Milk..............................2 to 3 T........................1/3 cup
Vanilla.........................1/2 tsp..........................1 tsp
Melt butter or margarine in small saucepan over medium heat. Add amount of cocoa for flavor you prefer. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat. Pour into small mixer bowl; cool completely. Add powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla.
Log on to http://tipsfromruby-cakes.blogspot.com/ it has recipes for a few tasty cakes which can be easily prepared at home
Food Cake
The Best Chocolate Cake Ever
12 servings
Ingredients
1 3/4 cups water
1 tablespoon instant espresso powder or instant coffee powder
1 cup unsweetened cocoa powder
2 1/4 cups sifted all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter room temperature
2 cups firmly packed dark brown sugar (~ 1 lb)
2 large eggs
2 large egg yolks
Instructions
Preheat oven to 350 degrees F. Lightly butter three 9-inch cake pans with 1 3/4 inch high sides. Line pan bottoms with waxed paper rounds. Butter paper.
Bring water and coffee powder to boil in heavy small saucepan. Remove from heat. Add cocoa and whisk until smooth. Cool completely.
Sift flour, baking powder, baking soda and salt into medium bow. Using electric mixer, beat butter in large bowl until fluffy. Add sugar in 4 additions, beating well after each addition and scraping down sides of bowl occasionally. Add eggs and yolks 1 at a time, beating just to blend after each addition. Using rubber spatula, mix dry ingredients into butter mixture alternately with cocoa mixture, beginning and ending with dry ingredients. Divide batter evenly among prepared pans. Bake until toothpick inserted into center comes out clean, about 23 minutes. Cool cakes in pans on racks 10 minutes. Turn out onto racks. Peel off waxed paper, cool completely.
(Can be prepared 1 day ahead. Return cakes to pans and cover tightly with foil. Let stand at room temperature.)
Icing
Ingredients
12 ounces bittersweet (not unsweeetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
3 tablespoons light corn syrup
3 tablespoons framboise liqueur or Grand Marnier
Instructions
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