Does anyone know a really good Cake recipe from scratch?!


Question: Can you either give me a link or write it out for me with instructions too please :]

chocolate and white/yellow cake or either one
thanks soo much :]


Answers: Can you either give me a link or write it out for me with instructions too please :]

chocolate and white/yellow cake or either one
thanks soo much :]

try this chocolate cheesecake recipe by nigella lawson:

Chocolate Cheesecake

Ingredients:
Cheesecake base:
?1 1/3 cups graham cracker crumbs
?1/2 stick butter
?1 tablespoon cocoa

Cheesecake filling:
?6 ounces bitter/semisweet chocolate
?2 1/2 cups cream cheese
?3/4 cup superfine sugar
?1 tbs custard powder
?3 large eggs
?3 large egg yolks
?2/3 cup sour cream
?1/2 teaspoon cocoa, dissolved in 1 tbs hot water

Sauce:
?3 ounces bittersweet chocolate, finely chopped
?1/2 cup heavy cream
?1 teaspoon dark corn syrup

Special equipment: 9-inch spring form pan

Directions:
1.Preheat the oven to 350 degrees F. Put a kettle on to boil.

2.Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

3.To make the base, place the graham crackers inside a bag and beat them. To make it smooth, mix with a mixer and add butter and cocoa powder into the crumb. Mix again via mixer.

4.Place the crumb in a round tin and pressed using our hand (to stick the crumb to the tin). Chill them inside a fridge for few minutes.

5.Scoop all the cream cheese, put sugar, custard powder, all eggs, sauce and mix using a mixer.

6.Pour the cool melted chocolate and stir around until well-mixed.

7.Take out the chilled crumb from fridge; use an aluminum paper to wrap the baking round tin (with crump).

8.Take any larger size tin with hot boiling water, and place the baking tin + crumbs + chilled melted chocolate into it.

9.Put them inside the oven.

10.Take it out and put on the plate and spread the chocolate sauce on top of it. Serve.


Chocopots
Chocohotopots Recipe courtesy Nigella Lawson

Ingredients:
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions:
Place a baking sheet in the oven and preheat to 400 degrees F.

Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins.

Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT.

Go here:

http://www.cooks.com/rec/search?q=cakes

yea my mother does. I know how to cook really well i want to be one. but yea my mother knows how to make a cake from scratch. u just need a cook book.

1-2-3-4 Cake

Ingredients
1 cup butter , at room temperature
2 cups sugar
3 cups sifted self-rising flour
4 eggs
1 cup milk
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans,.

Using an electric mixer, cream butter until fluffy.
Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs, 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until done.
Cool in pans 5 to 10 minutes.
Invert cakes onto cooling racks.
Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.





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