Cake recipe?

i need to make a cake and i dont know how


help me plzCake recipe?
Brown Sugar Bundt Cake





10-12 servings 1 cake 1陆 hours 30 min prep


Change to: cake US Metric


1 (18 ounce) box yellow cake mix


1 (3 1/2 ounce) box instant vanilla flavor pudding and pie filling


4 eggs


1 cup vegetable oil


1 cup water


1 cup brown sugar


1 cup chopped pecans





Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).


Preheat oven to 350 degrees F.


Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.


(Shorten to 2-3 minutes if using stand mixer).


Add brown sugar and pecans and mix to combine well.


Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.


Place bundt pan on wire rack and cool 15 minutes.


Invert cake onto rack and slip pan off cake.


Let cool on rack.Cake recipe?
Don't panic, here's your easy solution.





Buy your favorite flavor of Dunkin Hines cake mix, along with a small box of sour cream, and a container of ready made cake frosting.


Follow the directions on the box for mixing the cake, and simply add 1/2 cup of the sour cream to the mixture. This adds a delicious taste and keeps it from tasting like a mix.


Bake according to directions.





Cool, and frost it according to directions on the can.


If you want it to be more like homemade, you can always sprinkle it with coconut.
Easy Raisin Cake





INGREDIENTS


1 cup raisins


2 cups water


1/2 cup butter


1 teaspoon baking soda


1/2 teaspoon salt


1 cup white sugar


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1 cup chopped walnuts


1 3/4 cups all-purpose flour





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.


In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.


In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan


Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
well you don't specify which kind of cake so I will just give you the best recipe I know of for a very simple but delicious yellow cake that you can frost with whatever icing you like. I usually use chocolate.





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





Heat oven to 350*.


Mix dry ingredients in lg bowl.


Add shortening, milk and vanilla.


Beat on med for 2 minutes.


Add eggs and beat for 30 seconds more.


Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.
I usually follow the box instructions. But you can't go wrong with Martha.





Old-Fashioned Vanilla Icebox Cake


Ingredients


Serving: Makes 1 eight-inch four-layer cake


2 Cups (4 sticks) unsalted butter, plus more for pans


3 Cups cake flour, (not self-rising), plus more for pans


2 Cups sugar


2 vanilla beans, split and scraped


2 Teaspoons baking powder


1 Cup whole milk


8 large egg whites


Pinch of salt


Cr脙篓me Fra脙庐che Frosting


3 Tablespoons Candied Lemon Zest


Directions


Preheat the oven to 350 degrees;. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.


Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.


In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.


If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.