Have you a Moist Cake Recipe Please?!
Answers:
Here is a yummy one !.!.!.!.!.!. = )
Super Moist Chocolate Cake with Chocolate-Cinnamon Topping
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2!.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce
For Mousse:
1 (12-ounce) package soft silken tofu
1 (3!.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
Garnish: Chocolate sauce, confectioner's sugar, cocoa powder
Preheat oven to 350 degrees F!. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan!.
FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water!. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce!. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often!. Fold in drained grated zucchini!. Pour into prepared cake pan!.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean!. Cool completely!. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife!.
FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl!. Using an electric mixer beat on high speed for 2 minutes!. Fold in the whipped topping with electric mixer on low speed!. Cover and refrigerate until ready to serve!.
To serve, cut each cake square in half diagonally to make 2 triangles!. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse!.Www@FoodAQ@Com
Super Moist Chocolate Cake with Chocolate-Cinnamon Topping
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2!.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce
For Mousse:
1 (12-ounce) package soft silken tofu
1 (3!.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
Garnish: Chocolate sauce, confectioner's sugar, cocoa powder
Preheat oven to 350 degrees F!. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan!.
FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water!. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce!. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often!. Fold in drained grated zucchini!. Pour into prepared cake pan!.
Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean!. Cool completely!. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife!.
FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl!. Using an electric mixer beat on high speed for 2 minutes!. Fold in the whipped topping with electric mixer on low speed!. Cover and refrigerate until ready to serve!.
To serve, cut each cake square in half diagonally to make 2 triangles!. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse!.Www@FoodAQ@Com
Moist Chocolate cake
2 cups flour, all-purpose
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup coffee hot
1 cup milk
2 large eggs
1 teaspoon vanilla extract
--- Favorite Icing
1 cup milk
5 tablespoons flour, all-purpose
1/2 cup butter softened
1/2 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla extract
Directions
For cake, sift together dry ingredients in a mixing bowl!.
Add oil, coffee and milk; mix at medium speed for 2 minutes!.
Add eggs and vanilla; beat 2 more minutes (batter will be thin)!.
Pour into 2 greased and floured 9 inch cake pans!.
Bake at 325 degrees F for 25-30 minutes!.
Cool cakes 15 minutes before removing from pans!.
Cool on wire racks!.
Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick!.
Cover and refrigerate!.
In a Mixing bowl, beat butter, shortening, sugar and vanilla until creamy!.
Add chilled milk/flour mixture and beat for 10 minutes!.
Frost cooled cake!.Www@FoodAQ@Com
2 cups flour, all-purpose
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup coffee hot
1 cup milk
2 large eggs
1 teaspoon vanilla extract
--- Favorite Icing
1 cup milk
5 tablespoons flour, all-purpose
1/2 cup butter softened
1/2 cup vegetable shortening
1 cup sugar
1 teaspoon vanilla extract
Directions
For cake, sift together dry ingredients in a mixing bowl!.
Add oil, coffee and milk; mix at medium speed for 2 minutes!.
Add eggs and vanilla; beat 2 more minutes (batter will be thin)!.
Pour into 2 greased and floured 9 inch cake pans!.
Bake at 325 degrees F for 25-30 minutes!.
Cool cakes 15 minutes before removing from pans!.
Cool on wire racks!.
Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick!.
Cover and refrigerate!.
In a Mixing bowl, beat butter, shortening, sugar and vanilla until creamy!.
Add chilled milk/flour mixture and beat for 10 minutes!.
Frost cooled cake!.Www@FoodAQ@Com
Red Devil Magic Mayonnaise Cake
This novelty cake of the 1950s became a popular conversation-piece dessert!.Mayonnaise replaces eggs and oil in the recipe!.
2 cups all-purpose flour
1 cup real mayonnaise
1 cup granulated sugar
1 cup cold water (or cold coffee for mocha-flavor cake)
1/3 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F!.
Combine all cake ingredients in bowl and whisk until very smooth!. Pour into 2 greased and floured 8-inch round pans!. Bake for 25 to 30 minutes, until wooden pick inserted in center comes out clean!. Let cool 5 minutes in pan, then turn out and cool completely on wire racks!. Fill and frost top and sides with Devil's Food Fudge Frosting!.
Devil's Food Fudge Frosting
3 cups confectioners' sugar
1/2 cup cocoa powder
1/2 cup (1 stick) butter or margarine, softened
3 tablespoons water or cold coffee
1 teaspoon vanilla extract
Combine all ingredients in bowl and beat until smooth and creamy
MIDNIGHT MAYONNAISE CAKE
2 c!. sifted cake flour
1 c!. sugar
1/2 c!. cocoa
2 tsp!. soda
1/4 tsp!. salt
1 c!. mayonnaise (Kraft Miracle Whip)
1 c!. cold water
1 tsp!. vanilla
Sift cake flour, sugar, cocoa, soda and salt into bowl!. Stir in mayonnaise, water and vanilla!. When thoroughly mixed, beat well for 200 strokes, scraping spoon and bowl several times!.
Pour into 2 floured and greased pans or one 9 x 13 x 2 inch pan!. Bake at 350 degrees for 30-35 minutes!. Frost as desired
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one!.
There is no need for frosting, one of the most moist cake I have ever eaten!.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completelyWww@FoodAQ@Com
This novelty cake of the 1950s became a popular conversation-piece dessert!.Mayonnaise replaces eggs and oil in the recipe!.
2 cups all-purpose flour
1 cup real mayonnaise
1 cup granulated sugar
1 cup cold water (or cold coffee for mocha-flavor cake)
1/3 cup cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F!.
Combine all cake ingredients in bowl and whisk until very smooth!. Pour into 2 greased and floured 8-inch round pans!. Bake for 25 to 30 minutes, until wooden pick inserted in center comes out clean!. Let cool 5 minutes in pan, then turn out and cool completely on wire racks!. Fill and frost top and sides with Devil's Food Fudge Frosting!.
Devil's Food Fudge Frosting
3 cups confectioners' sugar
1/2 cup cocoa powder
1/2 cup (1 stick) butter or margarine, softened
3 tablespoons water or cold coffee
1 teaspoon vanilla extract
Combine all ingredients in bowl and beat until smooth and creamy
MIDNIGHT MAYONNAISE CAKE
2 c!. sifted cake flour
1 c!. sugar
1/2 c!. cocoa
2 tsp!. soda
1/4 tsp!. salt
1 c!. mayonnaise (Kraft Miracle Whip)
1 c!. cold water
1 tsp!. vanilla
Sift cake flour, sugar, cocoa, soda and salt into bowl!. Stir in mayonnaise, water and vanilla!. When thoroughly mixed, beat well for 200 strokes, scraping spoon and bowl several times!.
Pour into 2 floured and greased pans or one 9 x 13 x 2 inch pan!. Bake at 350 degrees for 30-35 minutes!. Frost as desired
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one!.
There is no need for frosting, one of the most moist cake I have ever eaten!.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completelyWww@FoodAQ@Com
You can add a small box of instant pudding to a box cake mix!. Just make sure it is the same flavor as the cake!. It is easy to do in a pinch and everyone loves it!. You can make the frosting with a box of instant pudding, a cup of milk and a container of cool whip!. Mix the milk and pudding, stir in the thawed cool whip!. Make sure you keep the uneaten cake in the refrigerator if you have any leftover!.Www@FoodAQ@Com
Average sized cake!.!.!.6'' to 7'' tin!.!.!.!.!.
3 eggs!.!.!.!.weigh them,
Then put the same weight each of sugar, butter, and flour
pinch of salt, pinch of sugar!.
Bake on 180 for 15 mins!.!.!.!.check, then another 5mins!.
Test it by sticking a skewer into the centre of the cake!.!.!.when you pull it out, it should be clean!. If there is cake stuck to it, put it in for a few minutes longer!.
(if you want chocolate cake, substitute half of the flour for cocoa powder)
Hope this helps
Danielle(16)
Perth WAWww@FoodAQ@Com
3 eggs!.!.!.!.weigh them,
Then put the same weight each of sugar, butter, and flour
pinch of salt, pinch of sugar!.
Bake on 180 for 15 mins!.!.!.!.check, then another 5mins!.
Test it by sticking a skewer into the centre of the cake!.!.!.when you pull it out, it should be clean!. If there is cake stuck to it, put it in for a few minutes longer!.
(if you want chocolate cake, substitute half of the flour for cocoa powder)
Hope this helps
Danielle(16)
Perth WAWww@FoodAQ@Com
BEST DARN CHOCOLATE CAKE
1 box plain devil's food cake mix (18!.25 ounces)
1 box instant chocolate pudding mix (3!.9 ounces)
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1!. Preheat oven to 350 degrees F!.
2!. Grease cake pan!. 9x13”
3!. dust with flour and tap out the excess!.
5!. place the cake mix, pudding mix, sour cream, water, oil, and eggs in a
Large mixing bowl!.
6!. Blend with an electric mixer on low speed for 1 minute!.
7!. Stop and scrape down the sides of the bowl!.
8!. On medium low speed continue to blend for 2-3 minutes more!.
9!. The batter will be very thick and should look well combined!.
10!. Pour batter into prepared pan and smooth it out!.
11!. Bake for 27-32 minutes
Frost with favorite frostingWww@FoodAQ@Com
1 box plain devil's food cake mix (18!.25 ounces)
1 box instant chocolate pudding mix (3!.9 ounces)
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1!. Preheat oven to 350 degrees F!.
2!. Grease cake pan!. 9x13”
3!. dust with flour and tap out the excess!.
5!. place the cake mix, pudding mix, sour cream, water, oil, and eggs in a
Large mixing bowl!.
6!. Blend with an electric mixer on low speed for 1 minute!.
7!. Stop and scrape down the sides of the bowl!.
8!. On medium low speed continue to blend for 2-3 minutes more!.
9!. The batter will be very thick and should look well combined!.
10!. Pour batter into prepared pan and smooth it out!.
11!. Bake for 27-32 minutes
Frost with favorite frostingWww@FoodAQ@Com
The secret to a super moist cake is to add one cup of sour cream to any recipe that you decide to make!.Www@FoodAQ@Com
Arent you just going to choose OCHO CINCO as best answer!?!?!?!?!? You ALWAYS DO!!!!Www@FoodAQ@Com
GET A COOKERY BOOK JJ!!!!!!!!!!!!! PLEEEEEEEEEASE!Www@FoodAQ@Com