Im looking for a simple plain vanilla cake recipe?!
i want to make a cake for my sisters birthday, she wanted something simple vanilla, like angelbread or something like that!. also, if you had a recipe for chocolate icing, thats not so sweet like the ones you buy i would love that recipe too!! thankyou so much!Www@FoodAQ@Com
Answers:
CREAM CHEESE AND VANILLA POUND CAKE
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz!.) pkgs!. cream cheese
4 lg!. eggs
3 heaping tbsp!. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees!. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave!.
Cream butter with sugar until light and fluffy!. Add cream cheese and beat with electric mixer for 1 minute!. Add eggs, one at a time, beating well after each addition!.
Stir in vanilla extract!.
Turn mixture to low speed!. Gradually add sifted flour until texture is smooth!. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients!.
Spoon into a tube or bundt baking cake pan, or bake in a cake mold!. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean!.
Cool on wire rack before serving!.
Makes one pound cake (approximately 12 to 15 servings) per cake!. Serve with your favorite topping!.
Www@FoodAQ@Com
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz!.) pkgs!. cream cheese
4 lg!. eggs
3 heaping tbsp!. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees!. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave!.
Cream butter with sugar until light and fluffy!. Add cream cheese and beat with electric mixer for 1 minute!. Add eggs, one at a time, beating well after each addition!.
Stir in vanilla extract!.
Turn mixture to low speed!. Gradually add sifted flour until texture is smooth!. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients!.
Spoon into a tube or bundt baking cake pan, or bake in a cake mold!. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean!.
Cool on wire rack before serving!.
Makes one pound cake (approximately 12 to 15 servings) per cake!. Serve with your favorite topping!.
Www@FoodAQ@Com
6 oz butter - beat it until it is really smooth and as pale as possible!. Add 6 oz caster sugar and mix it in really well!. Add 3 eggs, one at a time mixing really well for each!. Add vanilla flavour, a good quality vanilla essence is best not a cheap one!. Sieve 6 oz of self-raising flour into the mix and fold it in carefully (slow, gentle movements)!. Divide is between 2 shallow 8 inch cake pans and put in a preheated oven (180C) for 15 minutes, check the cakes, turn them round, swap shelves if necessary and then give them another 10 minutes!. When they are done they will have shrunk away from the sides a little and if you put a knife into the middle it will come out clean!.
For a chocolate icing that isn't too sweet use a little melted dark chocolate, plain yogurt and sieved icing sugar!. Mix the yogurt and chocolate and add the icing sugar until it is the right consistency!.Www@FoodAQ@Com
For a chocolate icing that isn't too sweet use a little melted dark chocolate, plain yogurt and sieved icing sugar!. Mix the yogurt and chocolate and add the icing sugar until it is the right consistency!.Www@FoodAQ@Com
Raspberry-Laced Vanilla Cake
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper!. For a stunning cake of your own, just follow a few simple techniques!
Cake
2 2/3 cups Gold Medal? all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs
1 cup seedless raspberry jam
Frosting
1 cup butter or margarine, softened
3 cups powdered sugar
1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
1/2 teaspoon vanilla
Chocolate leaves, if desired
1!. Heat oven to 350°F!. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour!. In small bowl, mix flour, baking powder, salt and baking soda; set aside!.
2!. In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy!. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended!. Beat 2 minutes longer!. Pour evenly into pans!.
3!. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes; remove from pans to cooling racks!. Cool completely, about 1 hour!.
4!. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth!. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable!.
5!. Cut each cake horizontally to make 2 layers!. (Mark side of cake with toothpicks and cut with long, thin serrated knife!.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge!. Top with another layer, cut side down; spread with 1/3 cup frosting!. Repeat with remaining layers!.
6!. Frost side and top of cake with remaining frosting!. Pipe frosting on top of cake if desired!. Garnish with chocolate leaves!. Store loosely covered!.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons!. Bake 28 to 33 minutes!.
Www@FoodAQ@Com
Multiple layers of raspberry and raspberry buttercream make this cake a showstopper!. For a stunning cake of your own, just follow a few simple techniques!
Cake
2 2/3 cups Gold Medal? all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs
1 cup seedless raspberry jam
Frosting
1 cup butter or margarine, softened
3 cups powdered sugar
1/2 cup raspberry-flavored liqueur or raspberry syrup for pancakes
1/2 teaspoon vanilla
Chocolate leaves, if desired
1!. Heat oven to 350°F!. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour!. In small bowl, mix flour, baking powder, salt and baking soda; set aside!.
2!. In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy!. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended!. Beat 2 minutes longer!. Pour evenly into pans!.
3!. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean!. Cool 10 minutes; remove from pans to cooling racks!. Cool completely, about 1 hour!.
4!. In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth!. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable!.
5!. Cut each cake horizontally to make 2 layers!. (Mark side of cake with toothpicks and cut with long, thin serrated knife!.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge!. Top with another layer, cut side down; spread with 1/3 cup frosting!. Repeat with remaining layers!.
6!. Frost side and top of cake with remaining frosting!. Pipe frosting on top of cake if desired!. Garnish with chocolate leaves!. Store loosely covered!.
High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons!. Bake 28 to 33 minutes!.
Www@FoodAQ@Com