What's the best cake recipe?!


Question: you can tell me a website, or just list the ingredients and instructions.


Answers: you can tell me a website, or just list the ingredients and instructions.

this one..

Malt-Ball Cake

MAKE-AHEAD
STAFF FAVORITE

ACTIVE TIME: 1 HR
TOTAL TIME: 3 HRS
SERVES: 12 TO 14

Ingredients:

CAKE

2 1/4 cups cake flour
3/4 cup all-purpose flour
1 cup malted-milk powder
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 stick unsalted butter, at room temperature
1/2 cup solid vegetable shortening, at room temperature
2 cups sugar
1 tablespoon pure vanilla extract
2 cups ice water
4 large egg whites, at room temperature

FROSTING AND GARNISH

10 ounces bittersweet chocolate, finely chopped
10 ounces milk chocolate, finely chopped
1 3/4 cups heavy cream
3 tablespoons light corn syrup
4 sticks (1 pound) unsalted butter, cut into 1-inch chunks, softened
Malted milk balls, for garnish

Directions:

MAKE THE CAKE: Preheat the oven to 325°. Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.

In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly, and bake the cakes for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.

MEANWHILE, MAKE THE FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.

Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.

Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted-milk balls and refrigerate briefly to firm up the frosting before serving.

MAKE AHEAD The cake can be refrigerated in an airtight container for up to 4 days. Bring to room temperature to serve.

http://www.cs.cmu.edu/~mjw/recipes/cake/
Browse this site

HUMMING BIRD CAKE

3 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. vegetable oil
3 eggs
1 can (8 oz.) crushed pineapple
2 c. chopped bananas
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Cook in tube pan. Bake 1 hour 10 minutes. In a large bowl sift together flour, salt, soda and cinnamon, add remaining ingredients and stir until mixed. Do not beat. Ice with Cream Cheese Frosting.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese
1 stick butter
2 c. powdered sugar
1 tsp. vanilla

This recipe is at least 40 years old...and has been carried to many potlucks and family gatherings

Cherry Pudding Cake

2 C. flour
2 1/2 C. sugar, divided
4 tsp. baking powder
1 C. milk
2 T. vegetable oil
2 ( 14 oz) cans water packed pitted red cherries, well drained
2-3 drops red food coloring
1/8 tsp. almond extract
whipped cream or ice cream, optional

Combine flour, one cup sugar, baking powder, milk, and oil. Pour into a greased, shallow 3 qt, baking dish.

Combine cherries, food coloring, extract, and remaining sugar. Spoon over batter.

Bake @ 375 for 45 minutes. Serve warm or cold with whipped cream or ice cream.


Lemon Sheet Cake

1 pkg ( 18 1/4 oz) lemon cake mix
4 eggs
1 can ( 15 3/4 oz) lemon pie filling
1 ( 3 oz) pkg cream cheese, softened
1/2 C. softened butter
2 C. confectioners sugar
1 1/2 tsp. vanilla extract

Beat cake mix and eggs until well blended. Fold in pie filling. Spread into greased 15 X 10 X 1 in. baking pan.

Bake at 350 for 18-20 min. Cool on wire rack.

Beat cream cheese, butter, and confectioners sugar. Stir in vanilla extract. Spread over cake.

Store in refrigerator

Buckeye cake-NESTLE verybestbaking.com
Decadent and rich,this moist chocolate layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make...
estimated times:
preparation-30 min/cookin-30 mins/coolin time-1 hr in refrigerating/yields-8 servings
ingredients: Cake===
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets(1 oz. each) nestle toll house choco bake unsweetened chocolate flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Peanut Butter Layer===
3/4 cup creamy peanut butter
1/4 cup unsalted butter,softened
1/4 teaspoon vanilla extract
3/4 cup powered sugar
Ganache====
2 cups (12-oz.pkg.) nestle toll house semi-sweet chocolate morsels
1 cup heavy whipping cream
1/3 cup nestle toll house peanut butter & milk chocolate morsels
directions:
Preheat oven to 350 ,Grease 9-inch-round cake pan ..line bottom of pan with parchment paper;grease.
For cake:===
combine eggs and sugar in large bowl. stir in flour,melted butter,choco bake,vanilla extract and salt until smooth. pour into prepared pan.
Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. cool on wire rack for 5 minutes.
run knife around edge of cake: cool for an additional 10 minutes.Invert cake onto serving platter. remove pan and parchment; cool completely.
For peanut butter layer:
Beat peanut butter ,butter and vanilla extract in medium mixer bowl until cimbined. ? Gradually beat in powered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
For Ganache:===
Heat cream in small saucepan to boiling;remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir;refrigerate for 30 minutes or until mixtute is spreadable. Spread chocolate on top and side of cake.
Melt peanut butter & milk chocolate morsels in resealable plastic bag on 70 % power for 30 seconds. Knead bag to mix.
If necessary, microwave at additional 10 - to - 15- second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.
Enjoy! ..share this with your family & friends....





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