I'm looking for a recipe to make a chocolate wedding cake that is not a pound cake. Any help?

We want to make our own cake. I found several recipes for a wedding cake that are pound cakes. I would like a chocolate cake. I know the cake has to be heavier in order to stack it but not too heavy. Thanks.I'm looking for a recipe to make a chocolate wedding cake that is not a pound cake. Any help?
10 oz bittersweet chocolate


1/2 cup softened unsalted butter


1/2 c sugar


5 eggs separated


2 tbsp dark rum


1/3 c chopped walnuts





2 1/2 c Creme Ganache





3 c crushed English Toffee





Preheat the oven to 325.


Butter an 8-inch cake pan and line the bottom with parchment


paper. Melt the chocolate in a double boiler. Beat the butter with 1/4 cup


of the sugar until light and fluffy. Add the egg yolks, two at a time, and


then the rum, then the walnuts, beating well each time.


In a separate bowl, beat the egg whites and the rest of the sugar


until they are stiff and shiny. Add the melted chocolate to the butter


mixture and combine well. Fold in the egg whites and combine well, until


there are no more white streaks. Pour the mixture into the cake pan and


bake about 25 minutes, until a toothpick inserted in the center comes out


with a few crumbs.





Cool the cake and then chill.





Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill


for two hours.





Serve the cake at room temperature.





CREME GANACHE





1 qt heavy cream


2 lbs bittersweet chocolate





Bring the cream to a boil in a 6-quart pot. When the cream boils, remove it from the heat immediately and add all the chocolate at once. Stir with a wire whisk until the chocolate is all melted. Pour into a bowl, allow to cool


at room temperature, cover with plastic wrap, and chill. You can keep in the refrigerator for a week or in the freezer for several months.





ENGLISH TOFFEE





3 c chopped walnuts


3 c sugar


1/2 c water


1/2 c light corn syrup


2 tsp vanilla extract


2 c unsalted butter





Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil. Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry


brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over high heat until it reaches a boil, continuing to wash down with water. After it has boiled for one minute, add the butter, stirring often. It is done when it registers 290 on a candy thermometer and it is the color of a brown paper bag. Remove from heat and stir in the walnuts. Pour the mixture onto the oiled sheet and let it cool completely.I'm looking for a recipe to make a chocolate wedding cake that is not a pound cake. Any help?
check out some cook books


thank you
You can make the perfect cake from a box. I do it all the time and they turn out great. The trick is to freeze it before you stack it, level the top and use picks to keep it from falling.


They have pillars that go through the whole cake to hold it up if you are really worried about it. The pillars also make it easier to transport after it is decorated.


The bakery I worked for used Pilsbury cake mix.
www.wilton.com/wedding/recipes/index.cfm this website will help you i made the chocolate grooms cake and it came out so heavenly...

pimples blackheads

I need the recipe for a towering praline carrot cake. Can anyone help?

My step father gave me this recipe (it was given to him by one of his friends and both are deceased now) and I have misplaced my copy of it. It is delicious!!! Especially the cream cheese cinnamon frosting and the candied pecans. I would love to have this recipe again...... Any help would be appreciated.I need the recipe for a towering praline carrot cake. Can anyone help?
Towering Praline Carrot Cake








Ingredients


3 cups sliced carrots


2-3/4 cups sugar


3 cups all-purpose flour


1 tablespoon ground cinnamon


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


1-1/3 cups cooking oil


6 eggs


1 8-ounce can crushed pineapple, drained


1 tablespoon vanilla


1 cup chopped pecans


1/2 cup flaked coconut


2 recipes Cream Cheese frosting


1 recipe Praline Sauce








Directions


1. Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.


2. In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.


3. Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.


4. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Saue into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.


5. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.


Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting i firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)


To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.I need the recipe for a towering praline carrot cake. Can anyone help?
This is the best carrot cake I've ever made and tasted. You can add or change the topping to suit





Ingredients


150ml/录 pint sunflower oil


100g/4oz soft light brown sugar


2 eggs, lightly beaten


75g/3oz golden syrup


175g/6oz wholemeal self-raising flour


1 level tsp ground cinnamon


陆 tsp ground allspice


陆 tsp ground ginger


1 tsp bicarbonate of soda


200g/7oz finely grated carrots


75g/3oz sultanas


25g/1oz desiccated coconut


For the topping:


2 tsp fine-cut orange marmalade


150g/5oz cream cheese


50ml/2fl oz coconut cream


40g/1陆oz icing sugar


freshly grated or ground nutmeg or ground cinnamon, to finish











Method


1. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in round or square baking tin.


2. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.


3. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.


4. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.


5. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away.
Lovely Praline Carrot Cake


From Linda Larsen,


Your Guide to Busy Cooks.


FREE Newsletter. Sign Up Now!





This cake is a recipe makeover! Mirelle told me about this recipe in response to my requests for complicated recipes to make over. Try it!


INGREDIENTS:





1 (2 layer) carrot cake mix


1 (8 ounce) can crushed pineapple, undrained


1/2 cup ground white chocolate


1 (8 ounce) can cooked carrots, drained, mashed


1/4 cup safflower oil


1/4 cup water


3 eggs


1 cup chopped pecans


1/2 cup coconut


1/3 cup purchased butterscotch caramel fudge sauce


2 (10 ounce) cans ready to spread cream cheese frosting


1 (3 ounce) package cream cheese, softened


1 cup powdered sugar


1/2 teaspoon cinnamon


PREPARATION:





Preheat oven to 350 degrees F. Generously grease and flour 2 9'; round layer cake pans and set aside. In large bowl combine cake mix, pineapple, white chocolate, carrots, oil, water, eggs, pecans, and coconut. Mix on low speed until blended, then beat at medium speed for 2 minutes. Pour into prepared cake pans. Bake at 350 degrees F for 23-30 minutes or until cake springs back when touched lightly in center and begins to pull away from sides of pan. Cool cakes in pans on rack for 10 minutes, then invert onto racks and cool completely.





In medium bowl combine frosting, cream cheese, powdered sugar, and 1/2 tsp. cinnamon and beat until light and fluffy.





To assemble cake, place one layer on serving place, top side down. Build up a rim 1'; thick on edge of cake and spoon some frosting into the middle to form a 2'; circle. Pour caramel fudge sauce into area between frostings. Top with remaining cake layer, top side up. Frost top and sides of cake with remaining frosting. Store in refrigerator.

A recipe for a simple white cake ?

I'm looking for a recipe for a simple white cake,


one that could mix well with food coloring


and has cooking times for two 9 inch round cake pans.





another question:


what can be used as a substitute for shortening ?A recipe for a simple white cake ?
substitution for shortening, butter, margarine, sometimes oil mixed with butter.





and its technicaly a yellow cake but it is my favoriterecipee and i use it everytime, it makes a slightly denser cake that is very very yummy, food coloring mixes well into it.





3c flour


2 1/2 tsp baking powder


1tsp salt


2/3 c butter


1 3/4 c sugar


2 eggs


1 1/2 tsp vanilla


1 1/4c milk





blend together sugar butter add eggs+vanilla add in dry ingredients and milk, mix well bake at 350 for 30-35 min





icing


1/2 c shortening


1/2 c. butter


1lbs icing sugar


2tbs milk


1tsp vanilla extractA recipe for a simple white cake ?
1 3/4 cups (175 grams) sifted cake flour





2 teaspoons baking powder





1/4 teaspoon salt





1/2 cup (113 grams) unsalted butter, at room temperature





1 cup (200 grams) granulated white sugar, divided





2 large eggs, separated





1 teaspoon pure vanilla extract





1/2 cup (120 ml) milk





1/8 teaspoon cream of tartar








Awwww this one is my favourite. The making process is here : http://trafficgeo.com/aaaez

What is the recipe to make cake mix?

Why do you want to make cake mix?





Get any old fashioned, made from scratch cake recipe. Get all the dry ingredients together. That's a cake mix. When you're ready to bake it, you'll add butter and eggs and milk and pop it in.What is the recipe to make cake mix?
Check out http://useinfo-cakes.blogspot.com/


It has recipes for quite a few tasty cakes that can be prepared easily from home ..What is the recipe to make cake mix?
Why make it? Cheap to buy at 79cents. I prefer to make cakes from scratch. I have a great cookbook on how to add to cake mixes to make interesting cakes.





Chocolate - I add a liquor to chocolate cake. Add chocolate frosting to chocolate cake to make a double fudge cake.





Yellow or lemon cake - get frozen lemonade(let melt) and add a little powdered sugar, poke small holes in yellow cake and drizzle the lemonade over the already made cake. Do this on a plate not in the cake pan because the cake will stick.





Spice - make a spice cake and add lots of cinnamon. I make it 2 layers and put bananas and whip cream between the layers and frost with whip cream or whip cream mixed with cream cheese.

Recipe please mexican cake bakers. the smooth whipped icing used in most mexican bakeries.?

i was hoping someone had a recipe for the icing used on the mexican cakes,like in the tres leches one. its not quite the same as buttercream but not as soft as whipped topping. its really light and fluffyRecipe please mexican cake bakers. the smooth whipped icing used in most mexican bakeries.?
most of them use a simple receipe of either shortening or butter and confectionary sugar. and flavoring such as vanilla maple ,lemon........Recipe please mexican cake bakers. the smooth whipped icing used in most mexican bakeries.?
For the three milk cake you are suppose to do a cream cheese icing or frosting. which you can get in this site. http://www.grouprecipes.com/493/creamy-vanilla-cream-cheese-icing.html Report Abuse

Recipe for a cake called ';Limelight Fudge';?

This recipe was in an old Pillsbury Best of the Bake-Off recipe book in 1969, I believe. It was a very dark chocolate pound cake with a lime frosting. I have been trying to find the book this recipe was in but have had no success.Recipe for a cake called ';Limelight Fudge';?
Ingredients:


3 eggs, at room temperature


2 2/3 cups flour


1 陆 cups sugar


1 录 cup very cold water


1 cup light brown sugar


戮 butter, melted and cooled


陆 cup oil


2/3 cup sour cream


陆 cup cocoa (not Dutch processed)


2 tablespoons vanilla


2 teaspoons baking powder


1 teaspoon baking soda


陆 teaspoon salt








Directions:





Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, combine the eggs, vanilla and sour cream until well blended. In another bowl, combine cooled butter and oil. Mix thoroughly. Slowly add cold water, mix until combined. Add dry ingredients all at once and mix until well blended. Add the egg/vanilla/sour cream mixture and beat until throughly combined. Pour into two greased and floured* 8 inch round cake pans. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool and ice.





*





Dark Chocolate Fudge Cake of Love


Ingredients:


3 eggs, at room temperature


2 2/3 cups flour


1 陆 cups sugar


1 录 cup very cold water


1 cup light brown sugar


戮 butter, melted and cooled


陆 cup oil


2/3 cup sour cream


陆 cup cocoa (not Dutch processed)


2 tablespoons vanilla


2 teaspoons baking powder


1 teaspoon baking soda


陆 teaspoon salt








Directions:





Preheat oven to 350. In a medium bowl, combine all dry ingredients. In another bowl, combine the eggs, vanilla and sour cream until well blended. In another bowl, combine cooled butter and oil. Mix thoroughly. Slowly add cold water, mix until combined. Add dry ingredients all at once and mix until well blended. Add the egg/vanilla/sour cream mixture and beat until throughly combined. Pour into two greased and floured* 8 inch round cake pans. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Cool and ice.


























Ingredients:


2 tablespoons honey


1 tablespoon water


1 cup graham cracker crumbs


1 envelope gelatin


1/4 cup water


12 ounces evaporated skim milk


8 ounces light cream cheese -- softened


2 tablespoons lime juice


1 teaspoon grated lime rind


1/2 cup skim milk


green food coloring


Equal sweetener





Directions:


Combine honey and 1 tablespoon water. Add to graham cracker crumbs. Mix well. Press into 9'; springform pan or pie plate. Softened gelatin in 1/4 cup water. Stir over low heat until dissolved or dissolve in microwave. Stir into evaporated milk. Chill until thickened but not set. Whip on high speed of electric mixer until stiff peaks form. Mix cream cheese, lime juice, and lime rind until blended. Gradually add skim milk and food coloring. Fold into evaporated milk mixture. Pour over crust. Chill until firm.





Per Serving (excluding unknown items): 141 Calories; 5g Fat (31.3% calories from fat); 6g Protein; 18g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 230mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.





LIMELIGHT DESSERT


1 c. flour


1/4 c. powdered sugar


1/4 c. chopped pecans


1/2 c. butter


1 (6 oz.) limeade, thawed


1 can sweetened condensed milk


1 (8 oz.) topping


4 drops food coloring


In bowl mix flour, sugar, and pecans. Cut in butter until mixture resembles fine crumbs. Press mixture evenly over bottom and sides of dish. Bake 10-12 minutes until lightly brown. Cool. In bowl place limeade and milk. Mix in low speed 1 minute. Add topping and food coloring (if desired). Mix until blended. Spoon into cool crust. Refrigerate 8 hours or overnight.Recipe for a cake called ';Limelight Fudge';?
Fudge Truffle Cheesecake





';This dense chocolaty cheesecake will have all of your friends asking for the recipe. Chocolate cheesecake is nestled in a chocolate crumb crust. Top with a drizzle of additional melted chocolate if desired.';


Original recipe yield: 12 servings.





Prep Time:


15 Minutes


Cook Time:


1 Hour 5 Minutes


Ready In:


7 Hours 20 Minutes


Servings:


12 (change)





INGREDIENTS:





* Chocolate Crumb Crust


* 1 1/2 cups vanilla wafer crumbs


* 6 tablespoons confectioners' sugar


* 1/3 cup unsweetened cocoa powder


* 1/3 cup butter, melted


*


* 3 (8 ounce) packages cream cheese, softened


* 1 (14 ounce) can EAGLE BRAND庐 Sweetened Condensed Milk (NOT evaporated milk)


* 2 cups semisweet chocolate chips, melted


* 4 eggs


* 2 teaspoons vanilla extract


* 1/4 cup coffee flavored liqueur (optional)


* Melted semi-sweet chocolate (optional)





DIRECTIONS:





1. Chocolate Crumb Crust: Combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons confectioners' sugar, 1/3 cup unsweetened coca powder and 1/3 cup butter, melted. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.


2. Preheat oven to 300 degrees F. Prepare Chocolate Crumb Crust. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in EAGLE BRAND庐 until smooth.


3. Add melted chocolate chips, eggs and vanilla; mix well. Stir in liqueur (optional).


4. Pour into prepared pan. Bake 65 to 70 minutes or until center appears nearly set when shaken. Cool on wire rack for 2 hours. Chill in refrigerator at least 4 hours.


5. To serve, drizzle with additional melted chocolate if desired. Store leftovers covered in refrigerator.
Search the Internet
Limelight Fudge Cake





Estimated Times: Preparation Time: 8 mins. Cook Time: 70 mins. Servings: 16





Ingredients


2 cups water boiling


4 ounces NESTL脡庐 TOLL HOUSE庐 Baking Cocoa


2 cups sugar


2/3 cup shortening


2 eggs


1 teaspoon vanilla


3 cups flour


1 1/2 teaspoons baking soda


1 teaspoon salt


1 teaspoon baking powder





Directions


In a bowl pour boiling water over unsweetened baking cocoa; cool to lukewarm. In a bowl cream together sugar and shortening with an electric mixer on medium speed. Add eggs and vanilla. Blend in the chocolate mixture. Sift in flour, baking soda, salt, and baking powder. Beat until thoroughly combined. Pour batter into a greased and floured 13';x 9'; baking pan. Bake at 350 degrees for 55 to 65 minutes.

pimples blackheads

What is the recipe for the best chocolate fudge cake to EXSIST!?

Still haven't yet found the ultimate recipe,a little help if possible? quantities would be appreciated too!What is the recipe for the best chocolate fudge cake to EXSIST!?
Here is the best chocolate fudge cake





http://www.chocolate-playground.com/choc鈥?/a>








Enjoy








AyeletWhat is the recipe for the best chocolate fudge cake to EXSIST!?
Want a simple version with a molten center? I love the Chocolate Lava Cake Mix from King Arthur Flour in Vermont. They also have a delicious mix called Chocolate Indulgence Cake. You can buy the mixes in some stores or online. Or, check out their online chocolate cake recipes.
Click here for several recipes:





http://www.cooks.com/rec/search?q=fudge+鈥?/a>

Coffee Cake recipe?

what is a good coffee cake recipeCoffee Cake recipe?
Hi !!!


This recipe is excellent...ENJOY!!!





Cinnamon Coffee Cake II





';Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan.';





Original recipe yield:


1 - 9x13 inch pan





INGREDIENTS


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


1 (3.4 ounce) package instant butterscotch pudding mix


4 eggs


1 cup water


1 cup vegetable oil


1 cup packed brown sugar


1 tablespoon ground cinnamon


1 cup chopped walnuts





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.


In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.


Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.





-----------DO YOU LIKE CARAMEL APPLES?...





Caramel Apple Coffee Cake





16 servings 1 Bundt pan 1½ hours 15 min prep





3 eggs


2 cups sugar


1 1/2 cups oil


2 teaspoons vanilla


3 cups flour


1 teaspoon salt


1 teaspoon baking soda


3 cups chopped apples, peeled


1 cup pecans, coarsely chopped


1/2 cup butter


1/4 cup milk


1 cup brown sugar, packed


1 pinch salt





Preheat oven to 350. Grease a 10-inch tube pan or a 13x9-inch cake pan.


In a mixing bowl, beat eggs until foamy, gradually add sugar.


Blend in oil and vanilla.


Combine dry ingredients, add to egg mixture.


Stir in apples and nuts.


Bake at 350 for 1 hour and 15 minutes (cake will spring back when touched).


Cool pan on wire rack for 10 minutes. Meanwhile prepare topping ingredients: combine remaining ingredients in a saucepan and boil for three minutes--stirring frequently.


Tip cake out of tube pan onto serving platter.


Drizzle topping over warm cake (some will run down into center hole of tube cake--yummmy!).Coffee Cake recipe?
Blueberry Coffee Cake


INGREDIENTS


1 cup packed brown sugar


2/3 cup all-purpose flour


1 teaspoon ground cinnamon


1/2 cup butter





2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1/2 cup butter


1 cup white sugar


1 egg


1 teaspoon vanilla extract


1/2 cup milk


1 cup fresh blueberries


1/4 cup confectioners' sugar for dusting


DIRECTIONS


Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.


Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.


For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.


Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons. Cover with streusel topping.


Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Quick Coffee Cake


INGREDIENTS:





* 1 1/2 cups flour


* 1 1/2 tsp baking powder


* 6 tbs white sugar


* 1/2 tsp salt


* 1/3 cup shortening


* 1/2 cup milk


* 1 egg


* 1/2 tsp vanilla


* 2 tbs butter, melted


* 1/2 cup brown sugar


* 2 tbs flour


* 1/2 tsp cinnamon





PREPARATION:


Preheat oven to 425F. In a large mixing bowl, combine larger portion of flour, baking powder, sugar and salt. Cut in shortening to pea sized pieces. In a smaller bowl, beat egg and stir in milk and vanilla.Add egg mixture to the flour mixture. Stir until just mixed. Pour batter into greased 9-inch cake pan. For the topping, mix the brown sugar, cinnamon and last bit of flour. Sprinkle on top. Bake for 15-20 minutes.
try this site,


http://www.cooksrecipes.com/breakfast-di…
Go to www.allrecipes.com. It's a huge database of recipes (and it's free) and you can search by name or by ingredient.
INGREDIENTS:


1 1/2 cups flour


1 1/2 tsp baking powder


6 tbs white sugar


1/2 tsp salt


1/3 cup shortening


1/2 cup milk


1 egg


1/2 tsp vanilla


2 tbs butter, melted


1/2 cup brown sugar


2 tbs flour


1/2 tsp cinnamon


PREPARATION:


Preheat oven to 425F. In a large mixing bowl, combine larger portion of flour, baking powder, sugar and salt. Cut in shortening to pea sized pieces. In a smaller bowl, beat egg and stir in milk and vanilla.





Add egg mixture to the flour mixture. Stir until just mixed. Pour batter into greased 9-inch cake pan. For the topping, mix the brown sugar, cinnamon and last bit of flour. Sprinkle on top. Bake for 15-20 minutes.

Yellow cake recipe?

I need a nice yellow cake (i think it's called a butter cake but im not sure)





I need a recipe, no fruit just a nice taste, im going to frost it with chocolate icing! :)Yellow cake recipe?
Yellow Butter Cake





2 cups all-purpose flour, stirred before measuring


1 tablespoon baking powder


1 teaspoon salt


1/2 cup butter, softened


1 1/4 cups sugar


2 eggs


3/4 cup milk


1 teaspoon vanilla





Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.





Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350掳 for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired.Yellow cake recipe?
MOIST YELLOW CAKE:





INGREDIENTS


1 cup butter


2 1/2 cups white sugar


3 eggs


1 1/2 teaspoons vanilla extract


2 1/2 cups buttermilk


3 3/4 cups all-purpose flour


2 1/4 teaspoons baking powder


2 1/2 teaspoons baking soda





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans. Sift together the flour, baking powder and baking soda. Set aside.


In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans.


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.
Quick Yellow Cake


| 42 min | 7 min prep | SERVES 12





Ingredients


2 cups flour


1 1/3 cups sugar


3 teaspoons baking powder


1 teaspoon salt


1/2 cup shortening


1 cup milk


2 teaspoons vanilla


2 eggs








Directions


1Heat oven to 350*.


2Mix dry ingredients in lg bowl.


3Add shortening, milk and vanilla.


4Beat on med for 2 minutes.


5Add eggs and beat for 30 seconds more.


6Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
Best Yellow Cake EVER


Recipe #14378 | 1 hour | 30 min prep | SERVES 12 , 1 cake (Change Servings)





A bit unusual mixing technique assures a perfect cake every time. Frost with 1 1/2 batches of my semi classic butter-cream frosting, any flavor will do, but we like the milk chocolate best.





Ingredients


6 large egg yolks


1 cup milk(242 grams)


2 1/4 teaspoons vanilla


3 cups sifted cake flour(, 300 grams)


1 1/2 cups sugar(300 grams)


4 teaspoons baking powder


3/4 teaspoon salt


12 tablespoons unsalted butter, cool room temperature(170 grams)


Directions


1Preheat oven to 350 degrees.


2Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.


3In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.


4In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.


5Add the butter and remaining 3/4 cup milk.


6Mix on low speed until the dry ingredients are moistened.


7Beat for 90 seconds at medium speed to develop cake structure.


8Stop mixer, scrape down the sides.


9Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.


10Stop mixer, scrape down the sides and give it a final mix by hand.


11Pour the batter in the prepared pans and smooth surface.


12(Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.


13(The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.


14Reinvert cakes so that tops are right side up.


15Cool to room temperature and wrap tightly with plastic wrap.














Quick Yellow Cake





Recipe #38966 | 42 min | 7 min prep | SERVES 12 Ingredients


2 cups flour


1 1/3 cups sugar


3 teaspoons baking powder


1 teaspoon salt


1/2 cup shortening


1 cup milk


2 teaspoons vanilla


2 eggs


Directions


1Heat oven to 350*.


2Mix dry ingredients in lg bowl.


3Add shortening, milk and vanilla.


4Beat on med for 2 minutes.


5Add eggs and beat for 30 seconds more.


6Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.














Title: Basic Yellow Cake


:


Yield: 12 Servings





3/4 c Butter; softened


1 2/3 c Sugar


2 Eggs


2 ts Vanilla


3 c Sifted cake flour


2 1/2 ts Baking powder


1/2 ts Salt


1 1/3 c Milk





1. Preheat oven to 350掳. Grease and flour 2-9';


cake pans.





2. Cream butter, sugar, eggs and vanilla until


well combined.





3. Sift flour, baking powder and salt. Add to


butter mixture alternately with milk; beating


until smooth after each addition.





4. Bake in prepared pans 30 mintues or until tests


clean. Cool in pans on wire rack 10 minutes;


remove from pans and let cool completely on rack.


Frost as desired.
Classic Yellow Cake





12 tb Unsalted butter; softened


1 1/2 c Sugar


2 c All purpose flour


2 ts Baking powder


1/4 ts Salt


3 Eggs


1 Egg yolk


3/4 c Milk


2 ts Vanilla extract





Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch


pan, buttered and bottoms lined with parchment or waxed paper.





Set a rack at the middle level of the oven and preheat to 350 degrees.





In a large mixing bowl, beat butter and sugar for about 5 minutes, until


light and fluffy. Stir together flour, baking powder and salt. Set aside.


Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture


to butter mixture then add half the milk mixture. Continue to alternate


beginning and ending with flour mixture. Scrape bowl and beater often. Pour


batter into prepared pan and smooth top with a metal spatula. Bake cake


about 25 to 30 minutes, or until a toothpick inserted in the center emerges


clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack,


remove paper and let cool completely.
pillsbury moist supreme yellow cake and follow the instructions on the back , very easy
Yellow Butter Cake





INGREDIENTS:


2 cups cake flour


2 teaspoons baking powder


1/2 teaspoon salt


1/2 cup butter, softened


1 cup sugar


3 large eggs, room temperature


2 teaspoons vanilla


3/4 cup milk


PREPARATION:


Preheat oven to 350掳F. Grease and flour 2 9-inch cake pans.


In bowl, combine flour, baking powder, and salt with a wire whisk.





Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.





Yellow Cake


Looking for Yellow Cake? Find exactly what you want today.


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The Perfect Wedding Cake


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Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.


Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.





For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
I love this site

What's the best recipe for a moist chocolate cake?

Chocolate Cake





Ingredients





Serves 10





* 1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pans


* 4 ounces unsweetened chocolate, chopped


* 2 cups granulated sugar


* 1 1/2 cups all-purpose flour, (spooned and leveled)


* 3/4 teaspoon baking soda


* 1/2 teaspoon salt


* 1/2 cup sour cream


* 2 large eggs


* 1 package (12 ounces) semisweet chocolate chips, (2 cups)


* 6 tablespoons unsalted butter, cut into small pieces


* 1 teaspoon vanilla extract


* 1/2 teaspoon salt


* 2 1/2 cups confectioners' sugar


* 1/3 cup milk





Directions





1. Make cake: Preheat oven to 350 degrees. Butter two 8-inch round cake pans. Line bottom of pans with parchmentpaper rounds; butter parchment. Set pans aside.


2. Heat butter and chocolate in a bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.


3. In a medium bowl, whisk together granulated sugar, flour, baking soda, and salt. In a large bowl, combine sour cream and eggs; whisk in coffee. Gradually add dry ingredients then chocolate mixture, stirring until just combined. Divide batter equally among prepared pans.


4. Place pans on same rack in oven; bake, rotating pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes. Cool in pans 10 minutes; run a knife along edge of cakes, then invert onto a wire rack to cool completely before spreading with chocolate frosting.











Chocolate Frosting





Ingredients





Makes 6 cups





* 24 ounces semisweet chocolate morsels


* 4 cups heavy cream


* 1 teaspoon light corn syrup





Directions





1. Put chocolate and cream into a medium saucepan. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes. Remove from heat. Stir in corn syrup. Transfer to a large, wide metal bowl. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes. Use immediately.What's the best recipe for a moist chocolate cake?
This is the best chocolate cake in the world and the best tasting frosting - it makes 2 9'; round cakes...





2 cups sugar


1 3/4 cup plus 2 tbsp of CAKE flour (this is the key to cake)


3/4 cup cocoa


1 1/2 tsp baking powder


1 1/2 tsp baking soda


1 tsp salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 tsp vanilla


1 cup boiling water





Heat oven to 350 degrees. Grease and flour 2 nine inch round baking pans. Combine dry ingredients in large mixing bowl (stir well so that all cocoa is well mixed in). Add eggs, milk, oil and vanilla; bat on medium speed for 2 minutes. Stir in boiling water. (mixture will be thin) Pour into pans. Bake about 30-32 minutes, depending on your oven. Toothpick inserted in center should come out clean (I always know a chocolate cake is done when I bang on the oven and the center of the cake does not jiggle - you have to watch chocoate cakes very closely the last 10 minutes - as you do not know when they are getting too brown) Cool 10 minutes. Remove from pans and place on wire rack to cool completely.





Icing


1 stick (1/2 cup) salted butter


2/3 cup cocoa


3 cups powdered sugar


1/3 c milk


1 tsp vanilla





Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Makes about 2 cups frosting.What's the best recipe for a moist chocolate cake?
Moist chocolate crumb cake








Serves 8











Preparation time over 2 hours





Cooking time 30 mins to 1 hour























Ingredients


12 vegan digestives, gingernuts, bourbons or oat biscuits


25g/1oz coconut oil


25ml/1fl oz soya milk


250g/8oz silken tofu


2 tsp arrowroot


1 banana


4 tbsp cocoa powder


150ml/录 pint maple syrup


2 tbsp tahini


2 tbsp raisins


1 tbsp lime juice


3 tbsp orange juice


2 tsp vanilla essence


pinch of salt


To decorate


crystallized ginger


nasturtium leaves (optional)











Method


1. Preheat the oven to 180C/350F/Gas 4. Crush the biscuits, then pour them into a small saucepan and heat gently with the coconut oil and soya milk for a few minutes, stirring, until well combined.


2. Using the back of a spoon, press the crumb mixture into the bottom of a 30cm/12in flan dish or into eight 8cm/3录in ramekins.


3. Place all the remaining ingredients in a bowl and combine with a hand-held mixer or blender.


4. Pour the tofu mixture on top of the biscuit base, then bake for 45 minutes. Allow to cool for two hours before serving.


5. Decorate with crystallized ginger and nasturtium leaves, then serve with a spoonful of vegan ice cream and a drizzle of maple syrup.
Deep Chocolate Cake


Prep: 40 min.


Bake: 20 min.





Ingredients


1/2 cup unsweetened cocoa powder


2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon baking soda


2/3 cup butter, softened


1-3/4 cups sugar


3 eggs


4 ounces unsweetened chocolate, melted and cooled


2 teaspoons vanilla


1-1/2 cups milk


12 ounces semisweet chocolate pieces (2 cups)


1/2 cup butter


8 ounces dairy sour cream


4-1/2 cups sifted powdered sugar (about 1 pound)


Chocolate curls (optional)


Chocolate-Sour Cream Frosting *


Fresh raspberries (optional)**


Fresh mint sprigs (optional)





Directions


1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.





2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.





3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)





4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.





5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.





6. *In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.





7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.





^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>

Island-Spiced Chocolate Cake


12 servings


Prep: 20 minutes


Bake: 40 minutes


Cool: 2 hours, 20 minutes


Stand: 2 hours, 20 minutes





Ingredients


1/2 cup butter


1 cup milk


2 eggs


1-1/3 cups all-purpose flour


1/2 cup unsweetened cocoa powder


3/4 teaspoon baking soda


1/2 teaspoon baking powder


1/2 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/4 teaspoon salt


1-1/3 cups sugar


1-1/2 teaspoons vanilla


1/2 cup miniature semisweet chocolate pieces


Whipped cream


Ground cinnamon





Directions


1. Allow butter, milk, and eggs to stand at room temperature for 30 minutes. Lightly grease and flour sides and bottom of a 9-inch springform pan; set aside.





2. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, the 1/2 teaspoon cinnamon, the allspice, and salt. Set flour mixture aside.





3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.





4. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fold in chocolate pieces. Spread batter evenly into prepared pan.





5. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan. Cool cake completely.





6. To serve, using a serrated knife, cut cake into wedges. Top each serving with a spoonful of whipped cream and sprinkle with additional cinnamon. Makes 12 servings.





%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%


Best-Ever Chocolate Cake


12 to 16 servings


Prep: 30 minutes


Bake: 35 minutes


Cool: 1 hour


Stand: 1 hour





Ingredients


3/4 cup butter, softened


3 eggs


2 cups all-purpose flour


3/4 cup unsweetened cocoa powder


1 teaspoon baking soda


3/4 teaspoon baking powder


1/2 teaspoon salt


2 cups sugar


2 teaspoons vanilla


1-1/2 cups milk


Chocolate-Sour Cream Frosting (see recipe below)





Directions


1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside.





2. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.





3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.





4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s).





5. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.





Chocolate-Sour Cream Frosting: In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.





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Molten Chocolate Cakes with Cherry Compote


Prep: 80 min.


Chill: 1 to 2 hr.


Bake: 15 min.





Ingredients


1-1/3 cups semisweet chocolate pieces


1 tablespoon butter


1/2 cup whipping cream


4 ounces semisweet chocolate, coarsely chopped


1/2 cup butter


4 eggs


1/2 cup sugar


1/2 cup all-purpose flour


Cherry Compote


Vanilla ice cream (optional)





Directions


1. Generously butter eight 6-ounce ramekins. For filling: In a small saucepan, combine chocolate pieces, the 1 tablespoon butter, and the whipping cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool at room temperature for 15 minutes. Cover and chill in the refrigerator for 1 to 2 hours or until fudgelike in consistency.





2. Preheat oven to 375 degrees F. In a small saucepan, combine chopped semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool slightly.





3. In a large bowl, combine eggs and sugar; beat with an electric mixer on medium-high speed for 5 minutes. Beat in flour and melted chocolate mixture. Spoon enough of the batter into each ramekin to measure 1 inch in depth.





4. Divide chilled filling into eight portions. Working quickly, use your hands to roll each portion into a ball. Place a ball of filling on top of the batter in each ramekin; do not allow the filling to touch the ramekins' sides. Divide remaining batter among ramekins.





5. Bake for 15 minutes. Remove from oven; let stand at room temperature for 10 minutes. Using a paring knife, loosen sides; invert onto serving plates. Serve immediately with warm Cherry Compote. If desired, serve with small scoops of vanilla ice cream.





Cherry Compote: In a small saucepan, combine 1 cup orange juice and 1/2 teaspoon finely shredded orange peel. Bring just to boiling over medium heat. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 cups pitted fresh or thawed frozen sweet cherries and, if desired, 2 tablespoons cherry brandy or brandy. Allow to cool slightly before serving.





Makes: 8 servings





To Bake Ahead: Prepare as directed through step 4. Cover and chill for up to 4 hours. Bake and serve as directed in step 5.
I went to this website and made the Ultimate Brownie recipe and it was moist for several days. Most boxed brownies get dry the next day.





You can't go wrong with Hershey's
SUPER MOIST CHOCOLATE CAKE





1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.





3. Pour the water into the bowl, over all of this--- making a great big mess.





4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.





5. Bake at 350 for about half an hour, test with a fork.





****************************************鈥?br>




MAYONNAISE CAKE %26amp; CHOCOLATE ICING





1 1/2 c. sugar


2 c. flour


3 tbsp. cocoa


2 tsp. soda


1 tsp. baking soda


1/4 tsp. salt


1 c. mayonnaise (salad dressing)


1 c. cold water


1 tsp. vanilla


1 egg





Mix by hand in large bowl, pour into greased and floured 9 x 13 inch cake pan and place in 350 degree oven for 30 minutes.





CHOCOLATE ICING:





1 lb. powdered sugar


1 tsp. vanilla


4 tbsp. cocoa


1 stick of soft butter


2 or 3 tbsp. hot coffee (black)





Mix thoroughly and put on cake as soon as it is cool.
someone said sour cream but i use it all the time in most of my cooking including cakes
Any recipe you use.....even a box cake from the store, add a 1/2 cup of sour cream!!! I know it sounds yuck but you will not taste it, i promise you, and it makes your cake sooooo moist!!!! Let me know how it turns out!
First you need to use a pair of scissors to cut out the recipe......
1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.





3. Pour the water into the bowl, over all of this--- making a great big mess.





4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.





5. Bake at 350 for about half an hour, test with a fork.
1 box of your favorite chocolate cake.


1 pint of your favorite ice cream melted (vanilla works great, also chocolate, and variations with brownie bits, chocolate ribbons, chips, caramel, etc.)


1 beaten egg





Mix altogether and bake in pan(s) that has been buttered and floured at 350 until done. This is a great, great, cake!
This chocolate cake is THE BEST ever!!! It comes out perfect every time %26amp; is always so-o-o moist!





It is Hershey's Deep Dark Chocolate cake.





Ingredients:


2 cups sugar


1-3/4 cups all-purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa


1-1/2 teaspoons baking powder


1-1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


ONE-BOWL BUTTERCREAM FROSTING(recipe follows)





Directions:


1. Heat oven to 350掳F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.





2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.





3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.








ONE-BOWL BUTTERCREAM FROSTING


6 tablespoons butter or margarine, softened


2-2/3 cups powdered sugar


1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1/3 cup milk


1 teaspoon vanilla extract





Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.





HIGH ALTITUDE DIRECTIONS (Cake):


-- Decrease sugar to 1-3/4 cups


-- Increase flour to 1-3/4 cups plus 2 tablespoons


-- Decrease baking powder to 1-1/4 teaspoons


-- Decrease baking soda to 1-1/4 teaspoons


-- Increase milk to 1 cup plus 2 tablespoons


-- Bake at 375掳F, 30 to 35 minutes for both pan sizes

Does anyone have a recipe for a good microwave cake please?

if possible not using cake mix and not chocolate. I have no cake mix but have flour etc. Thanks muchDoes anyone have a recipe for a good microwave cake please?
Applesauce Cake





Ingredients





1/4 cup butter or margarine


1 cup brown sugar, firmly packed


1 cup sweetened applesauce


2 cups all purpose flour


3/4 teaspoon baking soda


1 teaspoon cinnamon


1/2 teaspoon cloves


1/2 teaspoon ginger


1/4 teaspoon nutmeg


1/4 teaspoon salt


1/2 cup raisins


Method


Put butter in large micro proof mixing bowl and cook on HI for 45 seconds, or until melted. Blend in brown sugar and applesauce. Stir in all remaining ingredients until well blended. Pour into an 8 inch square micro proof baking dish, greased on bottom only. Cook on HI for 7 minutes. Rotate dish and cook on MEDIUM for 2 minutes, or until no longer doughy. Cool in pan. When cool, frost with Cream Cheese Frosting.





Devil's Food Cake





Ingredients





2 cups sifted all purpose flour


1 1/4 teaspoons baking soda


1/4 teaspoon salt


1/2 cup shortening


2 cups sugar


1/2 cup cocoa


1 teaspoon vanilla extract


1/2 cup buttermilk


2 eggs, beaten





Method





Grease bottoms of two 8 inch round micro proof cake pans. Line bottoms with waxed paper cut to size. Set aside. In large bowl, sift together flour, baking soda, and salt. Set aside. In separate large bowl, cream shortening, sugar, cocoa, and


vanilla until light and fluffy. Put 1 cup water in 2 cup glass measure. Cook on HI for 2 1/2 minutes, or until water boils. Stir water, buttermilk, and eggs into creamed mixture. Beat well. Add all dry ingredients and beat until smooth. Pour batter equally into prepared cake pans. Cook, one pan at a time, on low for 8 minutes. Rotate pan one quarter turn. Cook on HI for 1 to 2 minutes, or until toothpick inserted in center comes out clean.


Remove from oven. Let stand 5 minutes. Invert onto cooling rack. Remove waxed paper. Let cool thoroughly before frosting.





Note:


Try Cream Cheese Frosting between layers and Chocolate Fudge Frosting for outside; or try Snow White Frosting for the outside. It's very tasty!








Sour Cream Coffee Cake





Ingredients





1/4 cup butter or margarine


1/2 cup sugar


2 eggs


1/2 teaspoon vanilla extract


1 1/2 cups flour


1/2 teaspoon baking soda


1/2 teaspoon baking powder


1/2 cup dairy sour cream


Topping


1/3 cup brown sugar, firmly packed


2 tablespoons all purpose flour


1/2 cup chopped nuts


1/4 teaspoon cinnamon


1/8 teaspoon salt


2 tablespoons butter or margarine


Method


Cream butter and sugar. Add eggs and vanilla; mix well. Sift together flour, soda, and baking powder.


Add to creamed mixture with sour cream. Set aside. Mix topping ingredients until crumbly.


Spread half of batter in 8 inch micro proof cake dish. Sprinkle half of topping mix over batter.


Carefully spread remaining batter and sprinkle with all remaining topping. Cook on bake Medium for 4 minutes. Rotate dish one quarter turn twice during cooking. Cook on Hi for 4 minutes, or until toothpick inserted in center comes out clean. Let stand 3 minutes before serving. Serve coffee cake warm.Does anyone have a recipe for a good microwave cake please?
ummm its not good to make a cake using the microwave... and how can you make a cake witout cake mix.... using the microwave will mess up all foods that are suppose to be baked. I highly recommend that you buy cake mix and use the stove.

Ornage cake recipe benn loking for it a verry long time ?

it's a verry old recipe dose any have it?Ornage cake recipe benn loking for it a verry long time ?
1/2 cup butter


3/4 cup white sugar


2 tablespoons grated orange zest


2 egg yolks


1 cup self-rising flour


1/2 cup fresh orange juice


2 egg whites


1 pinch salt





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside.


Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice.


In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan.


Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean


========


ORANGE KISS-ME CAKE


Winner of the 1950 Pillsbury Bake-Off


2 c. Pillsbury all purpose or unbleached flour


1 orange


1 c. raising


1/3 c. walnuts


1 c. sugar


1 t. baking soda


1 t. salt


1 c. milk


1/2 c. shortening


2 eggs


Preheat oven to 350 degrees (325 for glass pans).


Grease (not oil) and flour 13 x 9 inch pan.


Lightly spoon flour into measuring cup; level off.


Squeeze orange; reserve 1/3 c. juice.


Grind orange peel and pulp, raisins, and 1/3 c. walnuts together. Set aside.


In large bowl, blend flour, sugar, soda, milk, shortening, and eggs.


Beat for 3 minutes at medium speed.


Stir in orange-raisin mixture.


Pour into prepared pan.


Bank at 350 degrees, 35- 40 min. or until toothpick inserted in center comes out clean.





ORANGE TOPPING


Reserved 1/3 c. orange juice


1/3 c. sugar


1 t. cinnamon


1/4 c. finely chopped walnuts


Orange slices for garnish


Drizzle reserved orange juice over warm cake. Combine sugar, cinnamon, and walnuts. Sprinkle over cake. Garnish with orange slices.





Or, drizzle the orange juice over the warm cake. Let cool.


Then frost with your chocolate icing and garnish with orange slices


==


Orange Dreamsicle Cake recipe





I have had so many people talk about how good and moist this cake is.





Part 1:


1 box Duncan Hines Orange Supreme cake mix


1 (3 ounce) box orange Jell-O





Mix and sift these ingredients.





Part 2:


1/3 cup cooking oil or soft margarine


2 eggs


1 1/2 cups water or orange juice (I use the juice)





Put Part 2 on top of Part 1. Mix well with mixer.





Use 3 floured and greased 9-inch cake pans Bake at 350 degrees F for 20 to 30 minutes or until it comes loose from sides. Cool layers.





Icing:


1 (8 ounce) container sour cream


1/4 to 1/2 cup orange juice (I only use the 1/4 cup)


1 cup granulated sugar


1 (8 ounce) container Cool Whip


1 (9 ounce) package frozen coconut





Mix all well with mixer. Ice cake when cool. Store in refrigerator


===





ORANGE CAKE





1 orange


1 c. raisins


1/2 c. walnuts or pecans


2 c. all-purpose flour


1 c. sugar


1 tsp. baking soda


1 tsp. salt


1/2 c. buttermilk


1/2 c. milk


1/2 c. shortening


2 eggs, beaten


1/2 tsp. vanilla extract


1/2 tsp. orange extract (if available)


1/3 c. orange juice (reserved from orange for cake)


1/3 c. sugar


1 tsp. cinnamon


1/3 c. finely chopped pecans or walnuts





Grease and flour 13 x 9 inch pan. Squeeze orange, reserving 1/3 cup juice. Grind the orange peel and pulp, raisins, and nuts together in a food processor or blender; set aside. Lightly spoon flour into measuring cup and level off.


In large bowl, combine flour, sugar, baking soda, salt, both milks, shortening and eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan. Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted in center comes out clean.





Drizzle reserved juice over warm cake in pan. Combine remaining sugar, cinnamon and nuts; sprinkle over cake. Cool completely.





If desired, add toasted coconut to the sugar, cinnamon, nut mixture or omit the reserved orange juice and combine 1/2 cup packed brown sugar, 1/4 cup butter, 1 cup crushed bran flakes cereal and 1 teaspoon of cinnamon and sprinkle on before bakingOrnage cake recipe benn loking for it a verry long time ?
NEEDS


2 1/4 cups all-purpose flour


2 teaspoons baking powder


1/4 teaspoon baking soda


1/2 teaspoon salt


4 large egg whites


3/4 cup water


1/4 cup fresh orange juice


1/2 cup butter or margarine


1 1/2 cups granulated sugar


1 tablespoon grated orange peel











1. Preheat oven to 350*F (175*C). Grease and flour two 8-inch round cake pans; set aside.


2. In a medium bowl, whisk


together the flour, baking powder, baking soda and salt; set aside.


3. Beat egg whites at high speed of an electric mixer until stiff peaks form; set aside.


4. Combine water and orange juice in a glass measure; set aside.


5. In a large mixing bowl using an electric mixer at medium speed, cream the butter and sugar until light and fluffy. Add orange peel and mix well. Add the flour mixture alternately with the water/juice mixture, beginning and ending with the flour mixture. Gently fold in the beaten egg whites until well blended. Pour batter evenly into the prepared cake pans.


6. Bake for about 25 to 30 minutes or until tested done when pressed lightly in the center and cake springs back. Cool cakes in pans for 5 minutes on wire rack, then remove from pans.


7. When completely cool, spread with Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.





Makes 10 to 12 servings.











Orange Filling





1/2 cup granulated sugar


2 tablespoons cornstarch


1 1/2 teaspoons grated orange peel


1/4 teaspoon salt


3/4 cup orange juice


1/4 cup water


2 large egg yolks


2 tablespoons butter





1. Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook for three minutes. Remove from heat and stir in butter. Cool before spreading between layers.











Orange Buttercream Frosting





6 tablespoons butter


4 1/2 cups sifted powdered sugar


1 tablespoon grated orange peel


Pinch of salt


4 to 6 tablespoons orange juice





1. In small deep bowl, cream butter, powdered sugar, orange rind, salt and enough orange juice until desired spreading consistency. Spread onto the sides and top of cake.
Im guessing that if you make a vanilla cake and don't use too much vanilla, but orange extract and the grated peel from a whole orange or two, you'll get a nice orange flavor. Add two drops of red food color and one drop of yellow to boost the orange color of the batter/cake.





( P.S. What rhymes with Ornage ?)
Jamie what is with the spelling child? Maybe that very old recipe is eluding you because it is spelled Orange not ornage. try that one dear and see if it comes up on google.

make up tips

My sister is looking for Julia Louis-Dreyfus's recipe for carrot cake. Can anyone help me?

You might have to contact her representative. To do so go to Internet Movie Database (www.imdb.com) and sign up for the free 14 day Pro site trial. If you do then you will have access to her rep information. Good luck.My sister is looking for Julia Louis-Dreyfus's recipe for carrot cake. Can anyone help me?
i'd try yahoo search engine and type'; celebrity recipies'; or even her name and the carrotcake with it good luck

Coconut cake recipe?

do you know the recipe for a coconut cake that has no frosting.. my friend makes a fantastic one but she won't give me the recipe.... i think she wets the top of the cake with coconut milk and then she puts the little coco thingies on top.. and its soo good!!!





thank you!Coconut cake recipe?
Coconut Cake








Servings: 15








Ingredients:


1 Tablespoon Baking Powder


1 Cup Butter (Melted)


2 Cup Coconut


6 Whole Egg


2 Cup Flour


1 A Little Lemon Juice (To Taste)


4 1/2 Cup Sugar


1 Teaspoon Vanilla


3 Cup Water








Directions:


Beat the eggs with 1 1/2 cups sugar and add the melted butter.





Blend the flour with the baking powder, vanilla and coconut and add gradually to the mixture of eggs.





Pour the mixture into a well-oiled baking pan and bake for 30 minutes in a preheated oven at 175 Celsius / 350 Farenheit.





In the meantime, prepare the syrup by boiling 3 cups of water with 3 cups of sugar and some lemon juice for 5 minutes.





Allow for both the cake and the syrup to cool, then pour all the syrup on the cake and leave overnight.





The next day, turn carefully on a platter and decorate with whipping cream or fine sugarCoconut cake recipe?
Double Coconut Cake With Fluffy Coconut Frosting:





1录 hours | 30 min prep


SERVES 14





Ingredients


cooking spray


1 tablespoon cake flour


2 1/4 cups sifted cake flour


2 1/4 teaspoons baking powder


1/2 teaspoon salt


1 2/3 cups sugar


1/3 cup butter, softened


2 large eggs


1 (14 ounce) can light coconut milk


1 tablespoon vanilla


2/3 cup sweetened flaked coconut, divided


Fluffy Coconut Frosting


4 large eggs


1/2 teaspoon cream of tartar


1 dash salt


1 cup sugar


4 tablespoons hot water


1/2 teaspoon vanilla


1/4 teaspoon coconut extract





Directions





1Preheat oven to 350 degrees.


2Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.


3Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.


4Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).


5. Add eggs, one at a time, beating well after each addition.


6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.


7. Stir in vanilla.


8. Pour batter into prepared pans.


9. Sharply tap the pans once on countertop to remove air bubbles.


10. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.


11. Cool in pans 10 minutes on wire racks, and remove from pans.


12. Cool completely on wire racks.


13. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.


14. Sprinkle with 1/3 cup coconut.


15. Top with remaining cake layer, spread remaining frosting over top and sides of cake.


16. Sprinkle with 1/3 cup coconut over top of cake.


17. Store cake loosely covered in refrigerator.


18. Fluffy coconut Frosting:.


19. Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.


20. Combine sugar and water in a saucepan, bring to a boil.


21. Cook, without stirring, until candy thermometer registers 238 degrees.


22. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.


23. Stir in extracts.
Brenda's Coconut Pound Cake








1 pkg. Yellow cake mix *


1 small pkg. Coconut Instant Pudding**


4 eggs


1 cup water


1/3 cup of oil


陆 cup shredded coconut***





1. Preheat oven to 350 degrees F. and lightly grease a tube or Bundt pan.


2. Combine cake mix, pudding and shredded coconut in a large mixing bowl with a wire whisk.


3. Add eggs, oil and water and beat on low until blended.


4. Beat on high for and additional 2 minutes, scraping bowl often to insure batter is well mixed.


5. Pour batter into prepared pan.


6. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.


7. Cool in pan for 25 minutes


8. Remove and cool completely on a wire rack.


9. Glaze or dust with powdered sugar.
sorry, have a lush orange cake recipe, your friends a bit tight!

Anyone have sugar-free cake recipe?

Any recipe without sugar would greatly be appreciated....anyone know a recipe for sugar-free frosting? (I have splenda that I could use.)Anyone have sugar-free cake recipe?
You should be able to make a cake and frosting out of Splenda. I am not sure how much Splenda to each cup of sugar to use.





Check out allrecipes.com. They should have some recipes.Anyone have sugar-free cake recipe?
In some grocery stores there are diabetic cake and frosting kits that don't have sugar.
look for websites where recipes are free....
SUGAR FREE MANDARIN ORANGE CAKE





1 butter cake mix


4 eggs


1/2 c. oil


1 1/4 c. chopped pecans


2 sm. cans mandarin oranges





Wash and drain mandarin oranges. Mix all ingredients together and bake in a greased and floured 9x13 cake pan or 3 round cake pans for 30 minutes at 325 degrees.





FROSTING:





Mix:





1 lg. box vanilla instant pudding (sugar-free)


1 med. can crushed pineapple (in its own juice and drained)


3 packs whipped topping (prepared as directed)
Got 1 on my site without sugar but there's honey instead...





http://www.jannekes.eu/pie-cookies/schoo鈥?/a>
I don't have a sugar-free cake recipe, but I do make a pie for my hubby using whip cream mixed with cream cheese, alittle splenda. Put that mixture into a sugar-free graham cracker pie shell. Top with your favorite fruit.
nnnnnnnooooooooooo

Tried & true vegan pound cake recipe?

Anyone have a vegan pound cake recipe that you know turns out well? A google search won't cut it, 'cause I want to know for sure that it's a great recipe. Thanks!Tried %26amp; true vegan pound cake recipe?
Here's a recipe you might start with and fine-tune to your taste. It was originally a pound cake, but I usually make it as muffins because they're done faster. I use fat free milk, but you could sub soy milk instead. You could also probably omit the poppy seeds.





Tofu Poppy Seed Pound Cake Muffins (or Cake)





12 oz pkg Mori-Nu silken tofu


2 tbsp margarine


1 to 1-1/4 cup sugar


2-3 tsp vanilla


2 tbsp lemon juice


1/2 cup milk (or use soy milk)


About 1/2 cup poppy seeds


2-3/4 cup flour


2 tsp baking powder


1/2 tsp baking soda


About 3 tbsp toasted coconut (optional)





Preheat oven to 375F. Process tofu in food processor until smooth. Add margarine, sugar, vanilla, lemon juice, and milk. Pulse to process until combined. Pour mixture into a mixing bowl and stir in rest of ingredients just until moistened. Divide mixture into 18 paper-lined cupcake pan cups. Bake for about 27 min, or until done. Can also be baked in a 13x9 pan for 40 min at 350F. Or in a 9-1/2 x 5-1/2 loaf pan for 1 hour 15 min at 350F.





P.S. You can easily toast the coconut in the oven while preparing the muffins/cake. Just place coconut in a metal pie plate and toast in oven for a few minutes until golden brown. This really adds to the flavor!Tried %26amp; true vegan pound cake recipe?
I don't know but I did see a tip somewhere (here?) about if you use an egg replacer (such as Ener G) and if that makes a recipe bitter, then try using almond milk in the recipe instead of soy milk. There is also almond powder that you can buy that maybe can be substituted for some of the flour (it says it can add buttery flavor to recipes)....just some ideas..I am not crazy about pound cake...prefer softer, lighter cakes...





you can also use flax seed with water blenderized to make an egg replacer...1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg.





or use 1/2 banana to replace one egg
pound cake is hard to do it vegan..you could simply substitute with vegan margarine like earth's balance which I Love...but can't Say what will happen. ........... but this site has award winning vegan chefs and great cake recipes..oh..try it .. http://www.veganchef.com/
The essence of pound cake is the butter and the eggs - lots of both. Being vegan, I'll assume you would eat neither. So why bother??

Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?

I think it was in one of the holiday issues from a year or two ago.Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?
Red Velvet Cake


This cake has even more going for it than its startling color. It's light textured and delicious, too.


2-1/4 cups all-purpose flour, sifted


1 teaspoon salt


2 tablespoons cocoa


2 1-ounce bottles of red food coloring (equivalent measure is 1/4 cup or 4 tablespoons)


1/2 cup Crisco漏 or other vegetable shortening


1-1/2 cups sugar


2 large eggs


1 cup buttermilk


1 teaspoon vanilla extract


1 teaspoon white vinegar


1 teaspoon baking soda


Preheat oven to 350掳F. Grease and flour two 9-inch cake pans.





Combine the sifted flour and salt, and set aside.





Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside.





Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.





At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer.





In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat.





Pour the batter into the prepared cake pans, and bake in a 350掳F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.





Red Velvet Cake Tips


Don't be tempted to shorten the shortening/sugar creaming time. Cake texture will be far better, and you can mix up your cocoa and food coloring while the mixer is running.


Mixing the cocoa with the food coloring is the best way to get uniform color in the cake. On my first test cake, I sifted the cocoa together with the flour, twice, and still came up with little cocoa-colored whorls in the finished cake.


Yes, red food coloring does stain, so use glass utensils rather than plastic. And be careful.


The recipes I found on the Internet came up about fifty/fifty as far as the amount of red food coloring they called for -- some with one ounce, the rest with two ounces. Let me just say this: The cake with one ounce of food coloring was a very dark pink. The cake with two ounces (1/4 cup, or 4 tablespoons) was RED.


The recipes also varied on the amount of vinegar with some calling for as much as one tablespoon. I found that one teaspoon works just fine. And white vinegar with its less pungent scent is preferable to apple cider vinegar.


Most recipes stated that this recipe was suitable for three 8-inch layers and one 9x13-inch cake, but I did not find it to be necessarily so. If you want more than two layers, better to bake two 9-inch layers and split them. A 9x13-inch cake will work, but requires careful testing by the cook after 25 minutes.





eggnog frosting%26gt;%26gt; Eggnog Frosting


TIME/SERVINGS





Total: 7 mins





Active: 7 mins





Makes: 2 cups








By A茂da Mollenkamp


This is a sweet way to use leftover eggnog. It will give a grown-up slant to sugar cookies or cupcakes.





Game plan: If refrigerating, allow frosting to come to room temperature before using.





INGREDIENTS


1 stick (8 tablespoons) unsalted butter, softened


1 1/2 cups powdered sugar


1/2 teaspoon vanilla extract


Pinch ground cinnamon


Pinch kosher salt


1/4 cup Best Eggnog


1/4 teaspoon freshly grated nutmeg


INSTRUCTIONS


In a medium mixing bowl, use a hand mixer to cream the butter on medium speed until fluffy and light in color.


Add the powdered sugar and continue to mix until it is well incorporated.


Add the remaining ingredients and beat until frosting is very airy and thoroughly mixed, about 2 minutes. Use immediately to frost cookies or cupcakes, or store covered in the refrigerator until ready to use.Does anyone have the recipe for a red velvet cake with eggnog frosting fromWoman's World?
You can buy a box mix for red velvet cake, and here's an egg nog frosting recipe:


http://www.chow.com/recipes/10770
try allrecipes.com

Dirt cake recipe?

i am making a dirt cake but I can't remember how much pudding to use for one pack of oreos. I don't use cream cheese either. I only use cool whip,oreos, and vanilla puddingDirt cake recipe?
yumm


its 2 boxes of instant pudding to one 16 oz package of oreosDirt cake recipe?
DIRT CAKE





2 (20 oz.) pkgs. Oreo cookies


1/2 stick butter


1 (8 oz.) cream cheese


1 c. powdered sugar


3 1/2 c. milk


2 sm. French vanilla instant pudding boxes


1 (12 oz.) Cool Whip





Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.


Crumble the Oreo's in a blender, leave the cream in the Oreo's.





Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower.





Enjoy!
2 small boxes is what it calls for and 32 ounces Oreos.








Sorry earlier I put a recipe with the Cream Cheese, my Bad!!
http://allrecipes.com/Recipe/Dirt-Cake-I鈥?/a>

make up tips

Cheese cake recipe?

i ussually have cranachan for xmas dessert, but for a wee change thought that it might be nice to make it as a cheese cake. a simple recipe that i can add the flavous too would be great ta very much have a nice one.Cheese cake recipe?
Lemon cheesecake





For the cheesecake mix:


1 lemon, juice and zest


2 digestive biscuits


255g/9oz mascarpone cheese


15g/陆oz butter, softened


110g/4oz caster sugar


1 tbsp icing sugar


1 tsp clear honey


mint, to garnish


For the sauce:


陆 bag frozen fruits, defrosted


icing sugar, to taste





Method


1. Crush the biscuits into small pieces and combine with the butter and honey. Place this mixture into one small metal ring and press the mix evenly on the bottom of the mould.


2. Add the lemon juice and zest and caster sugar to the cheese, being sure not to mix it too much as this will cause the mix to split.


3. Spoon the mix into the ring and using a palette knife press the mix well into the moulds to prevent air gaps. Remove the ring with a hot cloth or blowtorch.


4. Blend most of the fruits with some icing sugar (to taste) and pass through a sieve


5. Place the cheesecake on to a plate and decorate the top with the sprigs of fresh mint and spoon the sauce around the side and decorate with the remaining berries.





or Cherry cheesecake





For the cheesecake base


2 digestive biscuits


30g/1oz walnuts


15g/陆oz butter, melted


For the cheesecake filling


100g/3陆oz mascarpone cheese


100ml/3陆fl oz double cream, whipped


2 tbsp lemon juice


1 tbsp icing sugar


To decorate


100g/3陆oz tinned cherries, drained, syrup reserved





Method


1. For the cheesecake base, place the biscuits, walnuts and butter into a food processor and blend until the mixture resembles breadcrumbs. Spoon into a 6cm/2陆in metal chefs' ring on a well-greased baking sheet and flatten down with the back of a spoon.


2. For the cheesecake filling, place the mascarpone and whipped cream into a bowl and fold in the lemon juice and icing sugar. Spoon onto the biscuit base. Slice the cherries in half and arrange on top of the cream. Chill in the fridge for ten minutes.


3. When ready to serve, spoon six tablespoons of cherry syrup into a pan and reduce over a high heat until it reaches a thick syrup consistency.


4. Remove the cheesecake from the fridge, place on a plate and remove the metal ring. Drizzle the hot cherry sauce around the cheesecake and serve.





or Low-fat cheesecake


clear honey


2 amaretti biscuits, crushed


1 tub quark


fresh fruits


fruit sauce





Method


1. Add a little honey to the biscuits, just enough to bring them together.


2. Place a metal ring onto a chopping board and press the biscuit mixture in the bottom of the ring.


3. Give the quark a stir, taste and add honey if you think it needs sweetening. Spoon the quark in the ring and level off with a palette knife.


4. Take a hot cloth and ease the ring off the cheesecake. Using a fish slice take the cake off the board and place in the middle of a serving plate. Decorate with fruits and pour a little fruit sauce around the plate. Serve immediately.





or Orange cheesecake


2 tbsp honey


55g/2oz pine nuts


150ml/5录fl oz double cream


2 tbsp icing sugar


2 tbsp ricotta cheese


1 orange, zest only, peeled and sliced


55g/2oz caster sugar


splash of double cream





Method


1. Mix the honey and pine nuts in a bowl and press into a chef's ring lined on a serving plate.


2. Whisk the cream and icing sugar until thickened and smooth. Stir in the ricotta cheese and orange zest.


3. Spoon the orange cream into the chef's ring and smooth off the top using a palette knife.


4. Remove the ring and arrange the orange slices on top.


5. Gently melt the caster sugar in a small pan over a low heat until caramelised. Add the cream and heat for a further minute.


6. Pour the caramel sauce over the cheesecake to serve.Cheese cake recipe?
This is what I'm making for Christmas





http://www.verybestbaking.com/recipes/de鈥?/a>





It's a chocolate chip cheesecake. Looks easy and delicious!
Ingredients :





1kg cream cheese


2 eggs


250 g sugar


2 teaspoons ground ginger


1 lemon


30 g butter


1 packet digestive biscuits





Recipe :


Grease a 22cm cake tin or flan dish, preferably with removable bottom.


Squeeze the lemon.


Put the cream cheese in a large bowl.


Add the sugar, eggs and ginger, whisk and add lemon juice. Beat for a further 3 minutes.


Preheat oven to 180掳F (350掳C).


Crush the biscuits, line the bottom and sides of the cake tin.


Pour the mixture on top.


Cook for 50 minutes.
Cream cheese cheesecake








Ingredients:








-1 cup graham cracker crumbs





-3 tbs sugar





-3 tbs butter (melted)





-4 8-oz packages cream cheese





-1 cup sugar





-3 tbs flour





-4 eggs





-1 cup sour cream





-1 tbs vanilla extract








To make the crust for the cream cheese cheesecake, mix together the crumbs, sugar and butter. Press the mixture onto the bottom of a spring-form pan, and bake at 350 degrees for 10 minutes. To make the filling, use an electric mixer or food processor to combine the cream cheese, sugar and flour at medium speed. Do not use high speed or else you will introduce air into the mixture, which will lead to cracks during baking. While still mixing, add the eggs and mix until well blended. Stir in the sour cream and vanilla extract. Pour over prepared crust. Bake at 350 degrees for 1 hour, then turn off the oven and leave the cake in the closed oven for an additional hour. Remove to cool on a wire rack. Chill in the refrigerator overnight for the best resu
I wish I had my dad's recipie for Swedish Rum Cheesecake to give you. It takes awhile to make but is SO YUMMY!!!!! (now I want it...lol). He used to make it most Christmas's when I was a kid....but no more.
My cheesecake recipe is here, enjoy!


http://bretzeletcafecreme.blogspot.com/2鈥?/a>
NEW YORK CHEESECAKE





15 graham crackers, crushed


2 tablespoons butter, melted





4 (8 ounce) packages cream cheese


1 1/2 cups white sugar


3/4 cup milk


4 eggs


1 cup sour cream


1 tablespoon vanilla extract


1/4 cup all-purpose flour





Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.


In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.


In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.