Helppp.. cakeee recipess?!

POUND CAKE
(You can use this to make Strawberry shortcakes, too!.)

Combine:
2 sticks butter
1 2/3 cup sugar

Beat in:
5 eggs (1 at a time)

Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees!.


E-Z Cake Recipes

NO EGGS,NO OIL ,NO WATER !.!.!.!.!.!.!.JUST SODA AND MIX!.

CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX…!.ORANGE SODA
PINEAPPLE MIX…!.PINEAPPLE SODA
SPICE MIX…!.!.ROOT BEER SODA ETC

POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS!.
(P!.S!.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip!.


Whipped Cream Frosting

COOK UNTIL THICK:
1 cup milk
4 TBLS!. Flour
set aside to cool

BEAT:
Together…!.3 minutes
? cup margarine
? cup shortening (Crisco…NOT cooking oil)

ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp!. Vanilla

ADD :
Gradually add flour & milk mixture

BEAT:
Until the consistency of
Whipped Cream


GOOEY CAKE

INGREDIENTS & DIRECTIONS:

Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz!. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown!. Best to let cake cool thoroughly before indulging!.!.!.!.but good warm, too!.


CHOCOLATE ECLAIR CAKE
(NO BAKE)

INGREDIENTS:

1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz!. container Cool Whip
1 box Honey Graham Crackers

DIRECTIONS:

1!.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk!.
2!.) Fold in Cool Whip!.
3!.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers!.
4!.) Make a second layer of crackers and pour remaining pudding over crackers!.
5!.) Make a 3rd layer of crackers over pudding!.
6!.) Prepare Topping!.

Topping

Beat until smooth with mixer:

6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar

Spread evenly over chilled cakes!. Refrigerate overnight before serving!.!.


STRAWBERRY CAKE
&
FROSTING

Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour

ADD & mix thoroughly:
1 cup cooking oil
1/2 cup water

ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)

POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean!.

FROSTING

1/2 stick margarine, butter (melted)
3/4 lb!. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained!.

MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake!.


JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz!. Can soda pop
Bake cake as directed on box!.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm!.
Prepare Jell-o, using more soda pop in place of water!.
Pour Jell-o/soda mixture over cake!.
Refrigerate 2 hours!.

TOPPING:
8OZ!. CONTAINER Cool Whip
1 small pkg!. instant Jell-o pudding

Mix pudding, as directed and let stand 15 minutes until thick!. Blend
in Cool Whip spread over cake!.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix!.!.!.and the liquid in the Jell-o!. also added a large box of strawberry Jell-o gelatin to the topping!.
Could decorate with sweet slices of strawberries!.



PINEAPPLE CAKE

INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz!. container Cool Whip

DIRECTIONS:
Prepare cake according to package directions!.
On removing cake from oven, immediately punch holes in cake!.!.pour pineapple juice over cake!. Let cool!.
Mix pudding & milk until thick!. Add remaining ingredients and spread over cake!.


Buttermilk Chocolate Cake & Icing
(Hubby's mother's recipe!.!.!.I've not made yet!.)

Sift together:
2 c!. flour
4 TBLS!. Cocoa
1 ? tsp!. Soda

Add:
2 c!. firmly packed brown sugar
3 heaping TBLS!. Butter
1 ? c!. buttermilk
1 tsp!. Vanilla

Bake:
In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean!.

Icing
1 box powdered sugar (sifted)
3 TBLS!. Cocoa
butter (size of a walnut)
1 TBLS!. Karo Syrup
coffee – enough to spreading consistency!.

(Sister-in-law said cake tends to sink, some, in middle when iced!.)Www@FoodAQ@Com

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Would a cheesecake be fine!?

Oreo cheesecake:

Oreo cookies(crushed)
Philadelphia cream cheese (2 bars)
Pie crust
1 cup of sugar
1 tbsp!. vanilla

-Melt the cream cheese in a metal bowl placed over a pot of boiling water, but not completely!.
-After you think it's melted enough, take the bowl off the heat and mix in the crushed Oreos, vanilla, and sugar!.
-Fill the pie crust with the mixture, and you're done!.Www@FoodAQ@Com

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Here you go and I hope it is the right one!!!!!

Moist Devil's Food Cake

Makes 1 eight-inch-round layer cake
Great swoops of glossy frosting make this a wonderfully exuberant cake with a dark backdrop for birthday candles!. But this cake is just as suitable for afternoon snacks or a Sunday supper!. It keeps well for several days stored on the counter: Cover with plastic wrap or a glass dome to keep the cake from drying out!.


1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour(not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

Mrs!. Milman's Chocolate Frosting

1!. Heat oven to 350°; arrange two racks in center of oven!. Butter three 8-by-2-inch round cake pans; line bottoms with parchment!. Dust bottoms and sides of pans with cocoa powder; tap out any excess!. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water!. Set aside to cool!.

2!. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy!. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice!. Beat in vanilla!. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice!.

3!. In a large bowl, sift together flour, baking soda, and salt!. Whisk milk into reserved cocoa mixture!. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture!.

4!. Divide batter evenly among the three prepared pans!. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking!. Transfer layers to wire racks; let cool, 15 minutes!. Turn out cakes, and return to racks, tops up, until completely cool!.

5!. Remove parchment from bottoms of cakes!. Reserve the prettiest layer for the top!. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top!. Add the second cake layer, and spread with another 1 1/2 cups frosting!. Top with third cake layer!. Cover outside of cake with the remaining 3 cups frosting!. Serve
__________________Www@FoodAQ@Com

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1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar



In bowl, mix crumbs and butter to blend thoroughly!. Press evenly onto bottom of 9-inch springform or cheesecake pan!. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan!. Set aside!.

Place chocolate chips in blender container!. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute!. Immediately pour over chocolate chips and blend until smooth!. Cool to room temperature!.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks!. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly!. Pour into prepared pan; level top!. (Points of strawberries might extend above chocolate mixture!.) Cover and refrigerate 4 to 24 hours!.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks!. Add sugar; beat to form stiff peaks!. Remove side of pan; place cake on serving plate!. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake!. Arrange remaining halved strawberries on whipped cream!. To serve, cut into wedges with knife, wiping blade between cuts!.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein!.Www@FoodAQ@Com

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EASY DARK CHOCOLATE CAKE

1/2 cup cocoa
milk (see note below)
4 tablespoons Crisco or butter
1 cup sugar
1 egg yolk
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda

Preheat oven to 350°F!.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves!. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total!.

Combine flour, salt and baking soda, mixing well!. Set aside!.

Beat shortening or butter and sugar, add egg yolk, beating for one minute!. Stir in vanilla!.

Combine all ingredients for one minute!. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa)!.

Bake for about 40 minutes or until cake tests done!.

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EASY PINEAPPLE CAKE

1 white cake mix
1 can eagle brand milk
1 can crushed pineapple
1 large cool whip

Bake cake according to directions on the package!. Poke holes in cake and add Eagle brand sweetened condensed milk, then crushed pineapple and cool whip!.Www@FoodAQ@Com

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Hi!. I made a red velvet cake w/cream cheese frosting for my daughter's b-day one year!. it got TONS of compliments!! everyone thought I had it professionally made!.

Red Velvet Cake

1C vegetable shortening
2 eggs
1 1/2 C sugar
1 tsp cocoa powder
2 1/2C all purpose flour
1 tsp salt
1C buttermilk
1tsp vanilla extract
1tsp baking soda
1 tsp vinegar
2 oz red food coloring

preheat oven to 400!. In bowl, cream together shortening, eggs, and sugar!. In separate bowl, mix together cocoa and food coloring!. add this to the shortening mixture!. Mix together flour and salt!. add to other mixture alternating w/ buttermilk 3 times (meaning add flour then add buttermilk,add flour,add buttermilk,etc)!.Add vanilla!. Fold in baking soda and vinegar!. pour batter into greased 9" cake pans (can use bigger or smaller sizes as well-just watch baking time closely)!.Bake 30 mins or until toothpick comes out clean!.

Cream Cheese frosting!. I just used the canned stuff b/c I was pressed for time but here is a recipe just in case!.

2 8oz pkgs cream cheese
1/2 C butter softened
2C powdered sugar
1 tsp vanilla extract

In bowl, cream together cream cheese and butter until creamy!. Add vanilla!. Gradually stir in powdered sugar!. frost cake when it's cool!.

DIRT CAKE-this was a huge HIT at an summer pool party for my kids' cheer squad!. your in-laws will love it!!

1 pkg Oreo cookies
2 pkgs instant vanilla pudding
3 1/2C milk
1 tub cool whip
8 oz pkg cream cheese
1/2 stick margarine
1C powdered sugar
silk flowers
new plastic flower pot
spade (for serving)
gummy worms

Crumble entire pkg of cookies in blender (dont over blend-want them to resemble dirt)

In large bowl, mix together cream cheese,margarine,and powdered sugar!.add cool whip and stir!.

In separate bowl, mix together pudding and milk!.add to cream cheese mixture and mix again!.

take new flower pot and seal bottom holes by covering w/tinfoil!. line inside w/wax paper!. put layer of oreo cookies on bottom!. add layer of cream cheese mixture!. keep alternating ending w/layer of oreo cookies on top!. Place in fridge to chill!.

when ready to serve, wrap flower stems in tinfoil and stick into pot!. Add gummy worms and serve!!

You can also make this recipe using Vanilla wafers instead of Oreos and using a sand bucket and shovel in place of the flower pot-it's called a "sand" cake!! too fun!.

Happy Baking!!!Www@FoodAQ@Com

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Nigella Lawson has a great cake that uses Nutella!. Make it easy on yourself by improvising and buying the hazelnuts, rather than roasting them yourself!.


Nutella Cake
Serves 8
Nigella Lawson: How to be a Domestic Goddess

for the cake
6 large eggs -- separated
1 pinch salt
115 g soft butter
1 jar of Nutella (400 g) (Yes, an entire jar!.)
1 tablespoon Frangelico or water
100 g finely ground hazelnuts
120 g dark chocolate, melted

for the icing
100 hazelnuts
125 ml double cream
1 tablespoon Frangelico or water
125 g dark chocolate

Preheat oven to 175 degrees C!. (350 F)!.

Prepare a 9-inch springform pan: grease and line with parchment or wax paper!.

In a large bowl, whisk the eggs whites and salt until stiff but not dry!. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you're using), egg yolks, and ground hazelnuts!. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time!. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack!.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others!. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub!. Most of the skins should come off!. Transfer to a plate and let cool!. Leave them whole or chop them up, depending on how much skin you actually managed to get off!.

In a heavy-bottomed sauce pan, add the cream, liqueur or water, and chopped chocolate and heat gently!. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake!. Unmould the cooled cake carefully!. Ice the top with the chocolate icing, and decorate with the hazelnuts!. Serve with a lightly sweetened whipped cream!.Www@FoodAQ@Com

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Easy,moist, delicious, and can be dressed up to look fancy!. I use this ALWAYS!!!

Chocolate cake mix with a can of cola (omit all other ingredients, if you want to reduce calories can use diet cola with no difference in taste-good for a low sugar dessert for a diabetic),cool whip frosting, topped with chocolate swirls (use a potato peeler and shave off the side of a Hersey bar) or chocolate sprinkles

or

White cake mix with sprite, cool whip(can color to suit holiday or occasion), topped with whatever you love

Another note for added flavor I have added a pack of flavored kool aid and tooped with a like item ex:

strawberry jello- sliced strawberries
Orange jello- mandarian oranges
You can do almost anything !!Www@FoodAQ@Com

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how about this one !. It is called a fruit cocktail cake !. you get a basic yellow cake add 1 can mandarin oranges to the batter and bake according to pkg directions !. then for the icing you take an 8oz tub of cool whip ,1sm pkg vanilla pudding mix and a can of fruit cocktail and mix all together !. then when cake is cooled frost with the fruit cocktail icing !. it is my grands recipe and it is good !. good luck !.Www@FoodAQ@Com

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