Wanted 10 different cake recipes for kids?!
can you please help i have two kids that love cake but they are getting bored with chocolate cake please help if you dont have a cake recipes then may be a bicuits recipe or muffins or slices but i dont want sites i want the recipes please thank youWww@FoodAQ@Com
Answers:
Banana Chocolate Chip Cake
This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas!. It is based on a recipe that my mom used to make when my brother and I were growing up!. I thought that chocolate chips were needed in an otherwise perfect cake!. This cake freezes beautifully, so eat one now and freeze one to enjoy later!.
Yield: 8 servings
2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)
Preheat oven to 350 F (180 C)
Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased
In a bowl, combine flour, baking soda, and salt!.
In a large bowl, using electric mixer, beat oil and sugar!. Add eggs, one at a time, beating well after each addition!. Add bananas and vanilla, beating well!. Add flour mixture, beating just until smooth!. Stir in chocolate chips and walnuts, if using!.
Spread batter in prepared pans!. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean!. Let cakes cool in pans on racks for 15 minutes!. Remove from pans and let cool completely on racks!.
Tip: You can easily freeze overripe bananas, skin and all!. Just be sure to thaw them before mashing!.
Hot Fudge Sundae Cake
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat!.
Hot Fudge Sundae CakeYield: 9 servings
1 cup Gold Medal all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, buy it or make your own
Heat oven to 350 F!.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x3 inches!. Mix in milk, oil and vanilla with fork until smooth!. Stir in nuts!. Spread in pan!.
Sprinkle brown sugar and 1/4 cup cocoa over batter!. Pour water over batter!.
Bake about 40 minutes or until top is dry!.
Spoon warm cake into dessert dishes!. Top with ice cream!. Spoon sauce from pan onto each serving!.
Special Touch:
Have an ice-scream! Serve up this fun dessert at your next get-together and include other ice-cream toppings such as chopped nuts, crushed cookies, candy sprinkles and maraschino cherries!.
Substitution:
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt!.
Source: Gold Medal Flour, a Reg!. TM of General Mills, Inc!.
Double Chocolate Chip Muffins
A cross between a brownie and chocolate cake, these muffins are a chocoholic’s dream, delivering a double dose of chocolate in every bite!.
Yield: 12 muffins
1 3/4 cups all-purpose flour (425 ml)
1/2 cup unsweetened Dutch-process cocoa powder, sifted (125 ml)
2 tsp baking powder (10 ml)
1/4 tsp salt (1 ml)
1 1/2 cups granulated sugar, divided (375 ml)
2 eggs
3/4 cup milk (175 ml)
1/2 cup vegetable oil (125 ml)
2 tsp vanilla (10 ml)
1 cup semisweet chocolate chips (250 ml)
Preheat oven to 375 F (190 C)
Muffin pan, greased or lined with paper liners
In a medium bowl, combine flour, cocoa powder, baking powder, and salt!.
In a large bowl, whisk together 1 cup (250 ml) of the sugar, eggs, milk, oil, and vanilla!. Stir in flour mixture just until combined!. Fold in chocolate chips!. Do not overmix!.
Spoon batter into prepared muffin cups!. Sprinkle evenly with remaining sugar!.
Bake in preheated oven for 22 minutes or until puffed and a tester inserted into center comes out clean!. Let cool in pan on rack for 5 minutes!. Remove from pan and let cool completely on rack!.
Source: 125 best Chocolate Chip Recipes by Julie Hasson
enough!? and look at the site listed!. it has about 50 cake recipes!!!!~Www@FoodAQ@Com
This is not only the ultimate banana bread but also the perfect vehicle for overripe bananas!. It is based on a recipe that my mom used to make when my brother and I were growing up!. I thought that chocolate chips were needed in an otherwise perfect cake!. This cake freezes beautifully, so eat one now and freeze one to enjoy later!.
Yield: 8 servings
2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)
Preheat oven to 350 F (180 C)
Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased
In a bowl, combine flour, baking soda, and salt!.
In a large bowl, using electric mixer, beat oil and sugar!. Add eggs, one at a time, beating well after each addition!. Add bananas and vanilla, beating well!. Add flour mixture, beating just until smooth!. Stir in chocolate chips and walnuts, if using!.
Spread batter in prepared pans!. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean!. Let cakes cool in pans on racks for 15 minutes!. Remove from pans and let cool completely on racks!.
Tip: You can easily freeze overripe bananas, skin and all!. Just be sure to thaw them before mashing!.
Hot Fudge Sundae Cake
A warm, delicious way to enjoy a hot fudge sundae! Go ahead and add ice cream for a homemade parlor treat!.
Hot Fudge Sundae CakeYield: 9 servings
1 cup Gold Medal all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, buy it or make your own
Heat oven to 350 F!.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x3 inches!. Mix in milk, oil and vanilla with fork until smooth!. Stir in nuts!. Spread in pan!.
Sprinkle brown sugar and 1/4 cup cocoa over batter!. Pour water over batter!.
Bake about 40 minutes or until top is dry!.
Spoon warm cake into dessert dishes!. Top with ice cream!. Spoon sauce from pan onto each serving!.
Special Touch:
Have an ice-scream! Serve up this fun dessert at your next get-together and include other ice-cream toppings such as chopped nuts, crushed cookies, candy sprinkles and maraschino cherries!.
Substitution:
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt!.
Source: Gold Medal Flour, a Reg!. TM of General Mills, Inc!.
Double Chocolate Chip Muffins
A cross between a brownie and chocolate cake, these muffins are a chocoholic’s dream, delivering a double dose of chocolate in every bite!.
Yield: 12 muffins
1 3/4 cups all-purpose flour (425 ml)
1/2 cup unsweetened Dutch-process cocoa powder, sifted (125 ml)
2 tsp baking powder (10 ml)
1/4 tsp salt (1 ml)
1 1/2 cups granulated sugar, divided (375 ml)
2 eggs
3/4 cup milk (175 ml)
1/2 cup vegetable oil (125 ml)
2 tsp vanilla (10 ml)
1 cup semisweet chocolate chips (250 ml)
Preheat oven to 375 F (190 C)
Muffin pan, greased or lined with paper liners
In a medium bowl, combine flour, cocoa powder, baking powder, and salt!.
In a large bowl, whisk together 1 cup (250 ml) of the sugar, eggs, milk, oil, and vanilla!. Stir in flour mixture just until combined!. Fold in chocolate chips!. Do not overmix!.
Spoon batter into prepared muffin cups!. Sprinkle evenly with remaining sugar!.
Bake in preheated oven for 22 minutes or until puffed and a tester inserted into center comes out clean!. Let cool in pan on rack for 5 minutes!. Remove from pan and let cool completely on rack!.
Source: 125 best Chocolate Chip Recipes by Julie Hasson
enough!? and look at the site listed!. it has about 50 cake recipes!!!!~Www@FoodAQ@Com
My mother used to bake this and it was everyone's favorite!. No icing needed!. It's moist!.
MABEL'S PRUNE CAKE
Sift together:2 heaping cups flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon @ cinnamon, allspice, nutmeg
1 cup sour milk (or fresh milk + 1 tablespoon vinegar)
1 cup salad oil
3 eggs
1 cup chopped prunes
1 cup walnuts chopped
1 teaspoon vanilla
1!.Sift dry ingredients!. Place in large mix bowl!. Make a well!.
2!.In the well, add eggs, oil, milk and mix well
3!.Add prunes, nuts, and vanilla!. Mix!.
Pour into tube pan!. Bake in preheated oven 350 degree F!. oven 55- 60 minutes!.Www@FoodAQ@Com
MABEL'S PRUNE CAKE
Sift together:2 heaping cups flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon @ cinnamon, allspice, nutmeg
1 cup sour milk (or fresh milk + 1 tablespoon vinegar)
1 cup salad oil
3 eggs
1 cup chopped prunes
1 cup walnuts chopped
1 teaspoon vanilla
1!.Sift dry ingredients!. Place in large mix bowl!. Make a well!.
2!.In the well, add eggs, oil, milk and mix well
3!.Add prunes, nuts, and vanilla!. Mix!.
Pour into tube pan!. Bake in preheated oven 350 degree F!. oven 55- 60 minutes!.Www@FoodAQ@Com
Buy different flavors of cake mix!. The recipe's on the package!. They also usually give variations to make different things from each kind of mix!.Www@FoodAQ@Com
These are the recipes on the site page!. I have made all of these and they are all so good, some of them even will be able to sneak some fruit in there for your kids!.
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http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
HUrricane Cake
INGREDIENTS
* 1/2 cup margarine
* 1 cup chopped pecans
* 1 cup flaked coconut
* 1 (18!.25 ounce) package German chocolate cake mix
* 1 (8 ounce) package cream cheese
* 1/2 cup margarine
* 3 3/4 cups confectioners' sugar
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan!. Sprinkle coconut and pecans evenly over the bottom of pan; set aside!.
2!. Prepare cake mix as directed on package!. Pour batter over coconut and pecans in pan!. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine!. Stir in confectioners' sugar until mixture is smooth!. Spoon cream cheese mixture randomly over top of cake batter!.
3!. Pour batter into prepared pan!. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool and serve from the pan!.
Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter
Garnish: (optional)
Dried banana chips
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven!. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan!. Set aside!.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt!. Set aside!.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract!. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined!. You will notice that the batter is quite thin!. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean!.
Remove from oven and let cool on a wire rack!. When completely cooled, frost with the Ganache!.
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven!. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan!. Set aside!.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt!. Set aside!.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract!. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined!. You will notice that the batter is quite thin!. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean!.
Remove from oven and let cool on a wire rack!. When completely cooled, frost with the Ganache!.
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof, bowl!. Set aside!. Heat the cream and butter in a medium sized saucepan over medium heat!. Bring just to a boil!. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes!. Stir until smooth!. When Ganache has completely cooled, beat until soft and fluffy!. Then spread the frosting on top of the cake!. Can garnish with dried banana chips!.
Serves 16 people!.
peach upside down cake
4 Tb
1/4 tsp
2 cups
1 tsp
1 1/3 cups
3/4 cup
1 3/4 tsp
1/4 tsp
3 Tb
1/2 cup
1 tsp
1
Brown sugar
Grated nutmeg
Peaches, sliced thin
Fresh lemon juice
Cake flour
Sugar
Baking powder
Salt
Butter
Milk
Vanilla extract
Egg
Oven Temp ~ 375° Baking Time ~ 35 Min!.
Pan Type ~ 8 inch round pan
Preheat oven
Melt the butter in an 8-inch round pan!. Add the brown sugar and nutmeg and blend well!. Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture!. Sprinkle
the peach slices with lemon juice!.
Sift the flour with the sugar, baking powder and salt!. Stir the butter to soften it, then mix with the flour mixture, milk and vanilla extract!.
Mix until the flour is dampened!.
Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand!. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand!. Pour the batter over the peaches!.
Bake for suggested time!. Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before lifting off the pan!. Serve warm!.
Angel Food Cake
Yield: 12 servings - 1 (10-inch) cake
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy!. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks!. Beat in flavorings!.
Sift together flour, remaining sugar and salt!. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears!. Repeat, folding in remaining flour mixture 1/2 cup at a time!. Pour into ungreased 10 x 3 3/4-inch Angel Food pan!. Gently cut through batter with metal spatula!.
Bake in preheated 375 F oven until top springs back when lightly touched with finger, about 30 to 40 minutes!. Invert cake in pan on funnel or bottle neck!. Cool completely, about 1 1/2 hours!. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate!.
Top with fruit or frost, if desired!.
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved!.
Chocolate Angel Food Cake:
Omit almond extract and increase vanilla to 2 teaspoons!. Reduce flour to 2/3 cup and sift in 1/3 cup Callebaut Cocoa Powder!. Prepare batter and bake as above!.
best fudge cake
3 oz!.
1/2 cup
2 1/4 cups
3
1 1/2 tsp
2 tsp
1/2 tsp
2 1/4 cups
1 cup
1 cup Baking chocolate (melted squares)
Butter or margarine
Light brown sugar, lightly packed
Eggs
Vanilla
Baking soda
Salt
Sifted cake flour
Dairy sour cream
Boiling water
Oven Temp ~ 350° Baking Time ~ 35 Min!.
Pan Type ~ two 9 inch round pans
Preheat oven, Grease and flour pans!.
In a large mixer bowl, cream butter until smooth!. Add brown sugar and eggs!. Beat with mixer until light and fluffy - about 5 min!. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt!. Add flour alternately with sour cream, beating on low speed until smooth!. Pour in boiling water; stir with spoon until blended!.
Pour into prepared pans!.
Bake until done
Chocolate Peanut Butter Cake Recipe
Frost this peanut butter cake with your favorite frosting!.
1 3/4 cups
3/4 tsp
3/4 tsp
1 cup
2 Tb
3 Tb
2 squares
1 cup
1 tsp
Sifted cake flour
Baking soda
Salt
Sugar
Shortening
Creamy peanut butter
Unsweetened chocolate, melted
Milk
Vanilla
Oven Temp ~ 350° Baking Time ~ 25 Min!.
Pan Type ~ two 8-inch layer cake pans
Preheat oven, grease pans and line bottoms with parchment paper and grease paper!.
Sift flour; measure!. Add soda, salt, and sugar; sift together 3 times!. In mixing bowl, cream shortening and peanut butter until well blended; add melted chocolate and blend well!. Add sifted dry ingredients, milk, and vanilla!.
Stir until all flour is moist; beat for 1 minute!. Turn batter into prepared cake pans!. Bake until a wooden pick or cake tester inserted in center comes out clean
Frost this peanut butter cake with your favorite frosting!.
Banana Split Cake Recipe
1 1/2 cups
1 1/2 cups (3 sticks)
2 tsp
5
3 cups
3/4 cup
Filling 1
2 boxes
2 cups
1 cup
Filling 2
1 can (21 oz)
1 can (21 oz)
2 medium
Topping
1/2 cup
1 Jar
10 to 12
Granulated sugar
Unsalted butter (room temp)
Vanilla
Large Eggs
Unbleached self-rising flour
Milk
Instant vanilla pudding (3!.4 oz)
Heavy whipping cream
Milk
Strawberry pie filling
Pineapple pie filling
Bananas, peeled and sliced
Chopped nuts
Chocolate sauce or hot fudge sauce
Maraschino cherries with stems on
Oven Temp ~ 350° Baking Time ~ 14 to 16 Min!.
Pan Type ~ two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans
Preheat oven, grease and flour pans!.
In a large mixing bowl, beat together the sugar, butter and flavoring for 2 to 3 minutes, until no lumps of butter remain!. Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed!. Beat until the batter is light-colored and fluffy!. Add the flour alternately with the milk, mixing to form a smooth batter!. Scoop the thick batter into the prepared pans, smoothing to the edge of the pans!.
Bake until a cake tester inserted into the center comes out clean!. Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling!.
Filling:
Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, till the pudding begins to thicken!. Set it aside!.
Assembly:
Slice each cake in half the long way to make four layers, each about 4 or 5 inches wide and 13 to 15 inches long!. Place one of the layers on a serving platter and spread it with the strawberry filling!. Top that with a second piece of cake!. Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling!.
Next, add the third layer of cake!. Spread one-third of the puddinWww@FoodAQ@Com
INGREDIENTS
* 1/2 cup margarine
* 1 cup chopped pecans
* 1 cup flaked coconut
* 1 (18!.25 ounce) package German chocolate cake mix
* 1 (8 ounce) package cream cheese
* 1/2 cup margarine
* 3 3/4 cups confectioners' sugar
DIRECTIONS
1!. Preheat oven to 350 degrees F (175 degrees C)!. Melt and spread 1/2 cup margarine in the bottom of a 9x13 inch pan!. Sprinkle coconut and pecans evenly over the bottom of pan; set aside!.
2!. Prepare cake mix as directed on package!. Pour batter over coconut and pecans in pan!. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine!. Stir in confectioners' sugar until mixture is smooth!. Spoon cream cheese mixture randomly over top of cake batter!.
3!. Pour batter into prepared pan!. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Allow to cool and serve from the pan!.
Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter
Garnish: (optional)
Dried banana chips
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven!. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan!. Set aside!.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt!. Set aside!.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract!. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined!. You will notice that the batter is quite thin!. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean!.
Remove from oven and let cool on a wire rack!. When completely cooled, frost with the Ganache!.
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven!. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan!. Set aside!.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt!. Set aside!.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract!. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined!. You will notice that the batter is quite thin!. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean!.
Remove from oven and let cool on a wire rack!. When completely cooled, frost with the Ganache!.
Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof, bowl!. Set aside!. Heat the cream and butter in a medium sized saucepan over medium heat!. Bring just to a boil!. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes!. Stir until smooth!. When Ganache has completely cooled, beat until soft and fluffy!. Then spread the frosting on top of the cake!. Can garnish with dried banana chips!.
Serves 16 people!.
peach upside down cake
4 Tb
1/4 tsp
2 cups
1 tsp
1 1/3 cups
3/4 cup
1 3/4 tsp
1/4 tsp
3 Tb
1/2 cup
1 tsp
1
Brown sugar
Grated nutmeg
Peaches, sliced thin
Fresh lemon juice
Cake flour
Sugar
Baking powder
Salt
Butter
Milk
Vanilla extract
Egg
Oven Temp ~ 375° Baking Time ~ 35 Min!.
Pan Type ~ 8 inch round pan
Preheat oven
Melt the butter in an 8-inch round pan!. Add the brown sugar and nutmeg and blend well!. Remove the pan from the heat and arrange the peach slices, slightly overlapping them, on the brown-sugar mixture!. Sprinkle
the peach slices with lemon juice!.
Sift the flour with the sugar, baking powder and salt!. Stir the butter to soften it, then mix with the flour mixture, milk and vanilla extract!.
Mix until the flour is dampened!.
Beat the batter for two minutes with an electric mixer at medium speed or beat 300 strokes by hand!. Add the egg, and beat for one minute longer with the mixer or 150 strokes by hand!. Pour the batter over the peaches!.
Bake for suggested time!. Cool the cake in
the pan for five minutes and then invert it onto a serving plate; let stand for one minute more before lifting off the pan!. Serve warm!.
Angel Food Cake
Yield: 12 servings - 1 (10-inch) cake
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy!. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks!. Beat in flavorings!.
Sift together flour, remaining sugar and salt!. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears!. Repeat, folding in remaining flour mixture 1/2 cup at a time!. Pour into ungreased 10 x 3 3/4-inch Angel Food pan!. Gently cut through batter with metal spatula!.
Bake in preheated 375 F oven until top springs back when lightly touched with finger, about 30 to 40 minutes!. Invert cake in pan on funnel or bottle neck!. Cool completely, about 1 1/2 hours!. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate!.
Top with fruit or frost, if desired!.
*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved!.
Chocolate Angel Food Cake:
Omit almond extract and increase vanilla to 2 teaspoons!. Reduce flour to 2/3 cup and sift in 1/3 cup Callebaut Cocoa Powder!. Prepare batter and bake as above!.
best fudge cake
3 oz!.
1/2 cup
2 1/4 cups
3
1 1/2 tsp
2 tsp
1/2 tsp
2 1/4 cups
1 cup
1 cup Baking chocolate (melted squares)
Butter or margarine
Light brown sugar, lightly packed
Eggs
Vanilla
Baking soda
Salt
Sifted cake flour
Dairy sour cream
Boiling water
Oven Temp ~ 350° Baking Time ~ 35 Min!.
Pan Type ~ two 9 inch round pans
Preheat oven, Grease and flour pans!.
In a large mixer bowl, cream butter until smooth!. Add brown sugar and eggs!. Beat with mixer until light and fluffy - about 5 min!. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt!. Add flour alternately with sour cream, beating on low speed until smooth!. Pour in boiling water; stir with spoon until blended!.
Pour into prepared pans!.
Bake until done
Chocolate Peanut Butter Cake Recipe
Frost this peanut butter cake with your favorite frosting!.
1 3/4 cups
3/4 tsp
3/4 tsp
1 cup
2 Tb
3 Tb
2 squares
1 cup
1 tsp
Sifted cake flour
Baking soda
Salt
Sugar
Shortening
Creamy peanut butter
Unsweetened chocolate, melted
Milk
Vanilla
Oven Temp ~ 350° Baking Time ~ 25 Min!.
Pan Type ~ two 8-inch layer cake pans
Preheat oven, grease pans and line bottoms with parchment paper and grease paper!.
Sift flour; measure!. Add soda, salt, and sugar; sift together 3 times!. In mixing bowl, cream shortening and peanut butter until well blended; add melted chocolate and blend well!. Add sifted dry ingredients, milk, and vanilla!.
Stir until all flour is moist; beat for 1 minute!. Turn batter into prepared cake pans!. Bake until a wooden pick or cake tester inserted in center comes out clean
Frost this peanut butter cake with your favorite frosting!.
Banana Split Cake Recipe
1 1/2 cups
1 1/2 cups (3 sticks)
2 tsp
5
3 cups
3/4 cup
Filling 1
2 boxes
2 cups
1 cup
Filling 2
1 can (21 oz)
1 can (21 oz)
2 medium
Topping
1/2 cup
1 Jar
10 to 12
Granulated sugar
Unsalted butter (room temp)
Vanilla
Large Eggs
Unbleached self-rising flour
Milk
Instant vanilla pudding (3!.4 oz)
Heavy whipping cream
Milk
Strawberry pie filling
Pineapple pie filling
Bananas, peeled and sliced
Chopped nuts
Chocolate sauce or hot fudge sauce
Maraschino cherries with stems on
Oven Temp ~ 350° Baking Time ~ 14 to 16 Min!.
Pan Type ~ two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans
Preheat oven, grease and flour pans!.
In a large mixing bowl, beat together the sugar, butter and flavoring for 2 to 3 minutes, until no lumps of butter remain!. Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed!. Beat until the batter is light-colored and fluffy!. Add the flour alternately with the milk, mixing to form a smooth batter!. Scoop the thick batter into the prepared pans, smoothing to the edge of the pans!.
Bake until a cake tester inserted into the center comes out clean!. Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling!.
Filling:
Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, till the pudding begins to thicken!. Set it aside!.
Assembly:
Slice each cake in half the long way to make four layers, each about 4 or 5 inches wide and 13 to 15 inches long!. Place one of the layers on a serving platter and spread it with the strawberry filling!. Top that with a second piece of cake!. Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling!.
Next, add the third layer of cake!. Spread one-third of the puddinWww@FoodAQ@Com