Anybody have a really delicious, different and sophisticated birthday cake recipe?!
For the past two years I've made my mom an orange-carrot cake with cream cheese frosting (recipe I got from epicurious)!. It's delicious, but I wanted to make her something more exciting this year - something unique, unexpected and that challenges our taste buds!Www@FoodAQ@Com
Answers:
This is very rich, and isn't very tall - but, it's sophisticated and not like any other cake you've made:)
RASPBERRY MARZIPAN CAKE
1-1/3 c!. flour
1 tsp!. baking powder
1/3 c!. sugar
1/2 c!. butter
1 egg, beaten
1/2 c!. raspberry jam
Filling:
1/2 c!. butter
2/3 c!. sugar
2 eggs
1/2 tsp!. almond extract
1 c!. ground, blanched almonds
Frosting:
1/3 c!. powdered sugar
2 tsp!. lemon juice
!.!.!.!.Grase 9" springform pan 2" up the sides!. Blend dry ingredients in large bowl and cut in butter (pastry cutter, or forks - to cornmeal texture)!. Pour egg into mixture; mix well and press into pan (also about 1-1/2" up sides)!. Spread 1/4 c!. jam over dough and refrigerate!.
!.!.!.!.Filling: Cream butter; add eggs; beat well!. Add rest of ingredients!. Pour over dough and jam!. Bake at 350 for 50 min!. Cool in pan until lukewarm; remove sides and cool completely!. Spread remaining jam on top!.
!.!.!.!.Frosting: Mix sugar & lemon juice (a little whisk is best) - drizzle over cakeWww@FoodAQ@Com
RASPBERRY MARZIPAN CAKE
1-1/3 c!. flour
1 tsp!. baking powder
1/3 c!. sugar
1/2 c!. butter
1 egg, beaten
1/2 c!. raspberry jam
Filling:
1/2 c!. butter
2/3 c!. sugar
2 eggs
1/2 tsp!. almond extract
1 c!. ground, blanched almonds
Frosting:
1/3 c!. powdered sugar
2 tsp!. lemon juice
!.!.!.!.Grase 9" springform pan 2" up the sides!. Blend dry ingredients in large bowl and cut in butter (pastry cutter, or forks - to cornmeal texture)!. Pour egg into mixture; mix well and press into pan (also about 1-1/2" up sides)!. Spread 1/4 c!. jam over dough and refrigerate!.
!.!.!.!.Filling: Cream butter; add eggs; beat well!. Add rest of ingredients!. Pour over dough and jam!. Bake at 350 for 50 min!. Cool in pan until lukewarm; remove sides and cool completely!. Spread remaining jam on top!.
!.!.!.!.Frosting: Mix sugar & lemon juice (a little whisk is best) - drizzle over cakeWww@FoodAQ@Com
CHOCOLATE CHOCOLATE CHOCOLATE CAKE with ganache filling!.
It is the best! I make it for my boyfriend after marathons that he runs & he dies over it!.
____________________________________
Get:
2 tubs store bought CHOCOLATE frosting
1 package cream cheese
1 chocolate cake mix (or make from scratch)
1 large bag milk-chocolate chips
2 dark chocolate bars (candy bars, plain dark chocolate)
Carton of Heavy cream
& the ingredients you need for the cake mix
1) Make the cake in 2 round cake pans for a double layer cake!.
2) Ganache: Heat 1!.5 cups heavy cream to HOT in a pot!. Don't boil, but make very hot!.
3) Put all of the chocolate chips and break up the bars into a blender or food processor!. Pour the hot heavy cream over the chocolate and let sit 1 minute!.
4) Blend on HIGH for 45 seconds to emulsify!.
5) Pour that chocolate mixture into a dish for cooling!. Chill for 2 - 4 hours covered in cellophane!. Will become thick and rich after chilling!.
6) Put the 2 tubs of frosting and 1/2 the cream cheese (softened) into a bowl and beat until combined!.
ASSEMBLY:
Put 1 layer cake on a plate, smear on ALL OF THE GANACHE to form a super thick layer of ganache!. Top with 2nd cake layer and put frosting all over cake!.
You can decorate with more chocolates or cordial cherries, if you wish!.Www@FoodAQ@Com
It is the best! I make it for my boyfriend after marathons that he runs & he dies over it!.
____________________________________
Get:
2 tubs store bought CHOCOLATE frosting
1 package cream cheese
1 chocolate cake mix (or make from scratch)
1 large bag milk-chocolate chips
2 dark chocolate bars (candy bars, plain dark chocolate)
Carton of Heavy cream
& the ingredients you need for the cake mix
1) Make the cake in 2 round cake pans for a double layer cake!.
2) Ganache: Heat 1!.5 cups heavy cream to HOT in a pot!. Don't boil, but make very hot!.
3) Put all of the chocolate chips and break up the bars into a blender or food processor!. Pour the hot heavy cream over the chocolate and let sit 1 minute!.
4) Blend on HIGH for 45 seconds to emulsify!.
5) Pour that chocolate mixture into a dish for cooling!. Chill for 2 - 4 hours covered in cellophane!. Will become thick and rich after chilling!.
6) Put the 2 tubs of frosting and 1/2 the cream cheese (softened) into a bowl and beat until combined!.
ASSEMBLY:
Put 1 layer cake on a plate, smear on ALL OF THE GANACHE to form a super thick layer of ganache!. Top with 2nd cake layer and put frosting all over cake!.
You can decorate with more chocolates or cordial cherries, if you wish!.Www@FoodAQ@Com
Try this recipe, I love it
Raspberry Lemonade Cake
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker? SuperMoist? white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker? Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1!. Heat oven to 350°F (325°F for dark or nonstick pan)!. Spray bottom only of 13x9-inch pan with baking spray with flour!. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly!.
2!. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds!. Beat on medium speed 2 minutes!. Pour into pan!. Reserve remaining gelatin mixture and lemonade concentrate!.
3!. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean!. Poke warm cake every inch with fork tines!. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl!. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake!. Cool completely, about 1 hour!.
4!. In medium bowl, fold together frosting and whipped topping; frost cake!. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy!. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting!. Garnish each piece with raspberries and lemon peel strips!. Store covered in refrigerator!.Www@FoodAQ@Com
Raspberry Lemonade Cake
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker? SuperMoist? white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker? Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1!. Heat oven to 350°F (325°F for dark or nonstick pan)!. Spray bottom only of 13x9-inch pan with baking spray with flour!. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly!.
2!. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds!. Beat on medium speed 2 minutes!. Pour into pan!. Reserve remaining gelatin mixture and lemonade concentrate!.
3!. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean!. Poke warm cake every inch with fork tines!. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl!. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake!. Cool completely, about 1 hour!.
4!. In medium bowl, fold together frosting and whipped topping; frost cake!. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy!. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting!. Garnish each piece with raspberries and lemon peel strips!. Store covered in refrigerator!.Www@FoodAQ@Com
Does she like cats!? This cake is always a real hit whenever we make it!. It really is delicious!! Good luck!.
http://allrecipes!.com/Recipe/Kitty-Litte!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Kitty-Litte!.!.!.Www@FoodAQ@Com
Bananas Foster Cheesecake with Caramel Butter Sauce
Cookie Crust:
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted
Bananas Foster Filling:
24 ounces cream cheese, [softened]
3/4 cup dark brown sugar
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
2/3 cup puréed banana (2 small bananas)
3 tablespoons banana schnapps
3 tablespoons light rum
2 teaspoons vanilla extract
For crust: In a small bowl stir together crushed cookies and melted butter until well combined!. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan!.
For filling: In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon!. Beat with an electric mixer until smooth!. Add eggs and egg yolk, one at a time, mixing to combine after each addition!. Beat in puréed banana, banana schnapps, rum and vanilla extract!. Pour the cream cheese mixture over the crust!. Bake at 350 degrees F!. for 15 minutes!. Lower the temperature to 225 degrees F!. and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny!. Remove the cake from the oven and run a knife around the inside edge of the pan!. Turn the oven off; return the cake to the oven for an additional 30 minutes!. Chill, uncovered, overnight!.
Just in case this cheesecake isn’t quite rich enough to suit your taste, top it off with
Caramel Butter Sauce:
1 cup butter
1 cup light brown sugar
2 tablespoons corn syrup
2 tablespoons dark rum
2 tablespoons Galliano
3 bananas, peeled, and cut into 3/4-inch rounds
1/4 cup heavy cream, scalded
Melt butter with brown sugar and corn syrup in heavy saucepan, stirring often!. Stir in the rum and Galliano!. Bring to a boil and simmer 2 to 3 minutes, until thickened and bubbling!. Add 3 bananas, peeled and cut into 3/4-inch rounds!. Remove from heat and slowly pour in hot heavy cream, stirring constantly!. Top each slice of cheesecake with a generous portion of this scrumptious sauce!.
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HUMMINGBIRD CAKE
TIME: Prep: 40 min!. Bake: 25 min!. + cooling
? 3 cups all-purpose flour
? 2 cups sugar
? 1 teaspoon salt
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 3 eggs
? 2 cups mashed ripe bananas
? 1-1/2 cups vegetable oil
? 1 can (8 ounces) unsweetened crushed pineapple, undrained
? 1-1/2 teaspoons vanilla extract
? 1 cup chopped walnuts
?
? PINEAPPLE FROSTING:
? 1/4 cup shortening
? 2 tablespoons butter, softened
? 1 teaspoon grated lemon peel
? 1/4 teaspoon salt
? 6 cups confectioners' sugar
? 1/2 cup unsweetened pineapple juice
? 2 teaspoons half-and-half cream
? Chopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon!. Add eggs, bananas, oil, pineapple and vanilla; beat until combined!. Stir in walnuts!.
Pour into three greased and floured 9-in!. round baking pans!. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy!. Add confectioners' sugar alternately with pineapple juice!. Beat in the cream!. Spread between layers and over top and sides of cake!. Sprinkle with walnuts if desired!. Yield: 12-14 servings!.
--Taste of Home
---------------------------
Tennessee Banana-Black Walnut Cake with Caramel Frosting
Cake:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup solid vegetable shortening
1 1/2 cups sugar
2 eggs
2 ripe bananas, mashed
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup chopped black walnuts*
Frosting:
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
2 cups finely chopped black walnuts, for garnish (optional)*
Preheat oven to 350o F!. Grease and flour 2 (9”) cake pans!.
For the cake: In a medium bowl, stir together flour and baking soda; set aside!. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes!. Add eggs 1 at a time, mixing well after each addition!. Mix in mashed bananas, buttermilk, and vanilla!. Add flour mixture, mix until just combined!. Stir in black walnuts!.
Pour into prepared pans!. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes!. Cool in pans on a cooling rack for 10 minutes!. Remove from pans and cool completely!.
Meanwhile, prepare frosting!. Melt butter in small saucepan!. Add brown sugar and 1/3 cup cream!. Cook over medium-low heat until the sugar is dissolved, about 2 minutes!. Remove from heat and add vanilla!. Transfer to a large bowl!.
Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth!. If frosting is too thick, add 1 tablespoon heWww@FoodAQ@Com
Cookie Crust:
11 vanilla sandwich cream cookies, crushed
3 tablespoons butter, melted
Bananas Foster Filling:
24 ounces cream cheese, [softened]
3/4 cup dark brown sugar
5 teaspoons cornstarch
3/4 teaspoon ground cinnamon
3 eggs
1 egg yolk
2/3 cup puréed banana (2 small bananas)
3 tablespoons banana schnapps
3 tablespoons light rum
2 teaspoons vanilla extract
For crust: In a small bowl stir together crushed cookies and melted butter until well combined!. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan!.
For filling: In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon!. Beat with an electric mixer until smooth!. Add eggs and egg yolk, one at a time, mixing to combine after each addition!. Beat in puréed banana, banana schnapps, rum and vanilla extract!. Pour the cream cheese mixture over the crust!. Bake at 350 degrees F!. for 15 minutes!. Lower the temperature to 225 degrees F!. and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny!. Remove the cake from the oven and run a knife around the inside edge of the pan!. Turn the oven off; return the cake to the oven for an additional 30 minutes!. Chill, uncovered, overnight!.
Just in case this cheesecake isn’t quite rich enough to suit your taste, top it off with
Caramel Butter Sauce:
1 cup butter
1 cup light brown sugar
2 tablespoons corn syrup
2 tablespoons dark rum
2 tablespoons Galliano
3 bananas, peeled, and cut into 3/4-inch rounds
1/4 cup heavy cream, scalded
Melt butter with brown sugar and corn syrup in heavy saucepan, stirring often!. Stir in the rum and Galliano!. Bring to a boil and simmer 2 to 3 minutes, until thickened and bubbling!. Add 3 bananas, peeled and cut into 3/4-inch rounds!. Remove from heat and slowly pour in hot heavy cream, stirring constantly!. Top each slice of cheesecake with a generous portion of this scrumptious sauce!.
----------------------------
HUMMINGBIRD CAKE
TIME: Prep: 40 min!. Bake: 25 min!. + cooling
? 3 cups all-purpose flour
? 2 cups sugar
? 1 teaspoon salt
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 3 eggs
? 2 cups mashed ripe bananas
? 1-1/2 cups vegetable oil
? 1 can (8 ounces) unsweetened crushed pineapple, undrained
? 1-1/2 teaspoons vanilla extract
? 1 cup chopped walnuts
?
? PINEAPPLE FROSTING:
? 1/4 cup shortening
? 2 tablespoons butter, softened
? 1 teaspoon grated lemon peel
? 1/4 teaspoon salt
? 6 cups confectioners' sugar
? 1/2 cup unsweetened pineapple juice
? 2 teaspoons half-and-half cream
? Chopped walnuts, optional
In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon!. Add eggs, bananas, oil, pineapple and vanilla; beat until combined!. Stir in walnuts!.
Pour into three greased and floured 9-in!. round baking pans!. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean!. Cool for 10 minutes before removing from pans to wire racks to cool completely!.
For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy!. Add confectioners' sugar alternately with pineapple juice!. Beat in the cream!. Spread between layers and over top and sides of cake!. Sprinkle with walnuts if desired!. Yield: 12-14 servings!.
--Taste of Home
---------------------------
Tennessee Banana-Black Walnut Cake with Caramel Frosting
Cake:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup solid vegetable shortening
1 1/2 cups sugar
2 eggs
2 ripe bananas, mashed
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 cup chopped black walnuts*
Frosting:
1/2 cup (1 stick) butter, softened
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
2 cups finely chopped black walnuts, for garnish (optional)*
Preheat oven to 350o F!. Grease and flour 2 (9”) cake pans!.
For the cake: In a medium bowl, stir together flour and baking soda; set aside!. Using an electric mixer, cream together shortening and sugar in a bowl until light and fluffy, about 2 to 3 minutes!. Add eggs 1 at a time, mixing well after each addition!. Mix in mashed bananas, buttermilk, and vanilla!. Add flour mixture, mix until just combined!. Stir in black walnuts!.
Pour into prepared pans!. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes!. Cool in pans on a cooling rack for 10 minutes!. Remove from pans and cool completely!.
Meanwhile, prepare frosting!. Melt butter in small saucepan!. Add brown sugar and 1/3 cup cream!. Cook over medium-low heat until the sugar is dissolved, about 2 minutes!. Remove from heat and add vanilla!. Transfer to a large bowl!.
Using a handheld electric mixer, beat in confectioners' sugar a little at a time until smooth!. If frosting is too thick, add 1 tablespoon heWww@FoodAQ@Com
Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave!. Let cool to room temp!.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate!. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake!. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess!. The 4 pans is much quicker and makes a much nicer cake!.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it!.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake Www@FoodAQ@Com
This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!
CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs
MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided
Melt 2oz bars and 1/2 cup whipping cream over water or in micowave!. Let cool to room temp!.
Whip 1 cup whipping cream with 2 TBSP to stiff peaks
Gently fold in melted chocolate!. Use as directed below
VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla
Cake
Preheat oven to 375
Combine over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and mixture is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, beat well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch round pans
This will not take long to bake!. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess!. The 4 pans is much quicker and makes a much nicer cake!.
Cool cakes and remove from pans
Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very fast and it will have a veery nice smooth look to it!.
GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill mixture is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake
If I make this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake Www@FoodAQ@Com
These are my favorites, enjoy!
Red Velvet Cake
I prefer this red velvet cake recipe above all I've tried because I always have self-rising flour on hand!. Oil makes the layers moist, and butter and cream cheese with powdered sugar and chopped pecans are the makings of a mighty fine
frosting!.
2? cups self-rising flour
1 cup buttermilk
1? cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
? cup red food color
1? cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs
Preheat oven to 350°!. Combine all ingredients in a large mixing bowl and beat with mixer until well blended!. Pour batter equally into three well- greased or sprayed cake pans!. Bake 20 minutes!. Cool in pans 10 minutes!. Remove from pans and cool completely!.
Frosting
1/3 pound butter softened
1 8-ounce and 1 3-ounce package cream cheese softened
1 pound box powdered sugar
2 cups chopped pecans
1 teaspoon vanilla
Combine butter, cream cheese, powdered sugar and vanilla in a bowl!. Beat until fluffy!. Add chopped pecans!. Frost between layers, top and side of cake!.
Great looking cake, that tastes even better, for Christmas or Valentine's Day!.
Pineapple Cake
2 cups sugar
1 stick butter (room temperature)
? cup vegetable shortening
4 eggs
1 cup buttermilk
2 ? cups flour
1 teaspoon soda
1 teaspoon vanilla
Preheat oven to 350o!.
Cream sugar with soft butter and vegetable shortening!. Add eggs one at a time, beating well after each addition!. Mix soda with flour; add alternately with buttermilk and beat well!. Add vanilla!. Pour into three well-greased and floured pans!. Bake in a 350o preheated oven for 25-30 minutes!. Cool layers!.
Icing:
1 large can crushed pineapple
? cup sugar
1 tablespoon cornstarch
Place ingredients in a saucepan!. Cook until it thickens but is not stiff!. Remove from heat and let cool!.
Additional Icing:
1 box confectioners sugar, sifted
4 ounces cream cheese, softened
? stick butter, softened
Mix well in a bowl with a mixer!. Place layers on a plate adding pineapple mixture on top of each layer with the confectioners sugar mixture on the sides!.
Chocolate Mayonnaise Cake
2 Cups flour
? tsp salt
1 tsp baking powder
1 tsp baking soda
4 TBS cocoa
? cup Best Foods mayonnaise
1 cup water
1 cup sugar
? tsp vanilla
Preheat oven to 350 F
Mix dry ingredients together, then add mayonnaise and mix together!.
Add vanilla and water a little at a time, until everything is mixed together well!.
Grease (or grease and flour) two 9” or 8” baking pans!. Pour in batter and bake for 40 to 50 min!. Until toothpick comes out clean in center!. Cool and frost with white or vanilla frosting, homemade is better!.
There is a easier version on the back of the Best Foods mayonnaise jar that uses a box chocolate cake mix that’s very good, but the homemade one is the best!.
Www@FoodAQ@Com
Red Velvet Cake
I prefer this red velvet cake recipe above all I've tried because I always have self-rising flour on hand!. Oil makes the layers moist, and butter and cream cheese with powdered sugar and chopped pecans are the makings of a mighty fine
frosting!.
2? cups self-rising flour
1 cup buttermilk
1? cups vegetable oil
1 teaspoon baking soda
1 teaspoon vanilla
? cup red food color
1? cups sugar
1 teaspoon cocoa
1 teaspoon vinegar
2 large eggs
Preheat oven to 350°!. Combine all ingredients in a large mixing bowl and beat with mixer until well blended!. Pour batter equally into three well- greased or sprayed cake pans!. Bake 20 minutes!. Cool in pans 10 minutes!. Remove from pans and cool completely!.
Frosting
1/3 pound butter softened
1 8-ounce and 1 3-ounce package cream cheese softened
1 pound box powdered sugar
2 cups chopped pecans
1 teaspoon vanilla
Combine butter, cream cheese, powdered sugar and vanilla in a bowl!. Beat until fluffy!. Add chopped pecans!. Frost between layers, top and side of cake!.
Great looking cake, that tastes even better, for Christmas or Valentine's Day!.
Pineapple Cake
2 cups sugar
1 stick butter (room temperature)
? cup vegetable shortening
4 eggs
1 cup buttermilk
2 ? cups flour
1 teaspoon soda
1 teaspoon vanilla
Preheat oven to 350o!.
Cream sugar with soft butter and vegetable shortening!. Add eggs one at a time, beating well after each addition!. Mix soda with flour; add alternately with buttermilk and beat well!. Add vanilla!. Pour into three well-greased and floured pans!. Bake in a 350o preheated oven for 25-30 minutes!. Cool layers!.
Icing:
1 large can crushed pineapple
? cup sugar
1 tablespoon cornstarch
Place ingredients in a saucepan!. Cook until it thickens but is not stiff!. Remove from heat and let cool!.
Additional Icing:
1 box confectioners sugar, sifted
4 ounces cream cheese, softened
? stick butter, softened
Mix well in a bowl with a mixer!. Place layers on a plate adding pineapple mixture on top of each layer with the confectioners sugar mixture on the sides!.
Chocolate Mayonnaise Cake
2 Cups flour
? tsp salt
1 tsp baking powder
1 tsp baking soda
4 TBS cocoa
? cup Best Foods mayonnaise
1 cup water
1 cup sugar
? tsp vanilla
Preheat oven to 350 F
Mix dry ingredients together, then add mayonnaise and mix together!.
Add vanilla and water a little at a time, until everything is mixed together well!.
Grease (or grease and flour) two 9” or 8” baking pans!. Pour in batter and bake for 40 to 50 min!. Until toothpick comes out clean in center!. Cool and frost with white or vanilla frosting, homemade is better!.
There is a easier version on the back of the Best Foods mayonnaise jar that uses a box chocolate cake mix that’s very good, but the homemade one is the best!.
Www@FoodAQ@Com