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| When you make cakes, do you usually go to a box first? |
| Yes |
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54% |
[ 6 ] |
| No |
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45% |
[ 5 ] |
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| Total Votes : 11 |
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 Posted: Wed Aug 02, 2006 10:05 am
This a a place for everyone to post and comment on all recpies involving cake. Together we can build a huge and amazing cookbook all of our own.
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Posted: Wed Aug 02, 2006 10:06 am
Sticky Chocolate Cake
2 sticks butter, softened, plus more for pan
2 cups dark brown sugar
1 tablespoon instant coffee
1 1/3 cups water
6 ounces semisweet chocolate chips
5 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins
1 cup walnuts
Confectioners' sugar, for garnish
Preheat oven to 325 degrees F.
Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.
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Posted: Wed Aug 02, 2006 10:07 am
Diner-Style Strawberry Shortcake
Non-stick vegetable spray, for coating the pans
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon lemon extract
3 large eggs
1 1/4 cups sugar
2 pints fresh strawberries
1 recipe whipped cream frosting
Whipped Cream Frosting:
1 teaspoon gelatin
2 cups heavy cream
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment.
Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans.
Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest.
Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries.
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Posted: Wed Aug 02, 2006 10:09 am
Waldorf Astoria Red Cake
Ingredients:
1/2 c. shortening
2 eggs
2 oz. red food coloring
1 c. buttermilk
1 Tbsp. vinegar
1 tsp. baking soda
1 1/2 c. sugar
3 Tbsp. cocoa
2 1/4 c. flour
3/4 tsp. salt
1 tsp. vanilla
W.A.R.C. Frosting:
3 Tbs. four
1 c. milk (cool)
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 tsp. vanilla
Preparation:
Cake Instructions:
1. Make past of cocoa and coloring.
2. Cream shortening, sugar and eggs. Add cocoa & coloring. Mix well.
3. Add buttermilk with vinegar and flour with salt alternately.
4. By hand, fold in vanilla and baking soda.
5. Grease and flour cake pans. Makes 3 layers.
6. Bake at 350 for 30 minutes.
Frosting Instructions:
Cook until thick- flour and milk. Beat until creamy - shortening, margarine, sugar, vanilla. Mix together and add milk and flour mixture a little at a time and beat well.
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Posted: Fri Aug 04, 2006 8:23 pm
Cherry Chocolate Bars: (not sre if it goes here)
Ingrediants:
For bars:
1 package of Devil's food cake mix
1 (21 oz) can of cherry pie filling
1 tsp. almound extract
For Frosting:
1 cup sugar
1/2 cup milk
5 tbsp. margarine (or butter)
6 squares (6 oz) semi-sweet chocolate, coarsely chopped.
How to make:
Heat oven to 350
Grease and flour 1x10x15 inch baking pan or 9x13 inch pan.
In large bowl, combine all bar ingredients and stir until well blended.
Spread in greased and floured pan.
Backe at 350 (insert a toothpick for easy themomator. Cook til it comes out non gooey)
In small suacepan, combine sugarmilk, and margarine.
Bring to a boil for one minute, stirring constantly.
Remove from heat and stir in chocolate until smooth.
Pour and spread over cake.
Let it cool completely.
Cut into bars.
Enjoy.
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Posted: Fri Aug 04, 2006 8:36 pm
French Silk Chocolate cake
Ingrediants:
For crust:
1 pie crust (Easy, non?)
For Filling:
3 oz, unsweetened chocolate, cut into peices
1 cup of butter, softened (has to be butter)
1 cup of sugar
1/2 teaspoon vanilla
4 pasteurized eggs
Topping:
1/2 cup sweetened whip cream
Chocolate curls, if desired.
How to make:
Heat oven to 450
prepare pie crust as directed on package
Back at 450 for 9-11 minutes, or until light brown
Cool completely
Melt chocolate in saucepan on a low heat; cool.
Whip butter in a small bowl until fluffy.
Gradually add sugar, beating until light and fluffy.
Add cooled chocolate and vanilla, blend well.
Add eggs one at a time, beating for 2 or so minutes after each
Beat until mixture is smooth and fluffy.
Pour into cool pie crust
Top with whip cream and chocolate curls.
Refridgerate for 2 hours before serving.
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Posted: Fri Aug 11, 2006 9:41 pm
OH MY GOODNESS. I'm trying every last one of these recipies D:<
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Posted: Tue Aug 22, 2006 3:47 pm
Honey Cake
sounds like a pet name for your
B/f or G/f lawl
Ingredients
1 tbsp unsalted butter, melted and cooled
2 cups slightly dry fine white breakcrumbs
2/3rds cup honey + extra to serve
1/4th cup soft light brown sugar
4 eggs, seperated
1 cup hazelnuts, chopped and toasted
+ extra to decorate!
Instructions
Preheat oven to 350F. Brush a 7 and 1/2 cup fluted Brioche tin with the melted butter. sprinkle with 1/4th cup breadcrumbs. Put the honey in a large bowl, set over a pan of barely simmering water. When the honey liquifies, add sugar and egg yolks. whisk until light and frothy. Remove from heat. Mix the remaining breadcrumbs with the hazelnuts and fold into the egg yolk and honey mixture whisk the egg whites in a seperate bowl, until stiff, then gently fold in to the other ingredients, half at a time. Spooon the mixture into the tin. Bake for 40-45 minutes, until golden brown. Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool. Scatter ove nuts and drizzle with extra honey.
serves 12
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Posted: Fri Sep 15, 2006 1:01 pm
BROWN SUGAR SPICE CAKEIngredientsButter - 12 oz
Sugar - 15 oz
Salt - 0.25 oz -----------------------------------------------------------------Eggs - 9 oz -----------------------------------------------------------------Cake Flour - 15 oz
Baking Powder - 0.5 oz
Baking Soda - 0.05 oz (3/8 tsp)
Cinnamon - 0.08 (1 1/2 tsp)
Cloves, ground - 0.05 (3/4 tsp)
Nutmeg - 0.03 (3/8 tsp)
Milk - 15 oz-----------------------------------------------------------------PROCEDURE1.) Make sure all ingredients are room temperature.
2.) Place the butter or shortening in a bowl and beat slowly until creamy.
3.) Add the sugar, cream at moderate speed until light and fluffy.
4.) Add the eggs a little at a time. After each addition, beat the eggs until they are absorped. This step will take about 5 minutes.
5.) Scrape down the sides of the bowl to ensure ever mixing.
6.) Add the sifted dry ingredients alternating with liquids, as follows:
~Add 1/4 dry ingredients.
~Add 1/3 liquid ingredients
Repeat until all ingredients are added.
Bake in Cupcake pans. 18 oz per dozen. 10-18 mins. 375 degrees F.
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Posted: Wed Dec 06, 2006 4:30 pm
Nut cake
(wheat-free, dairy-free!)
Grease two 8-inch cake pans and preheat the oven to 350 degrees
Into a STURDY blender put:
6 eggs
3/4 cup sugar
1 1/2 cups hazelnuts or pecans
3 teaspoons baking powder
Blend on pulse until the nuts are mostly broken into fine pieces. Blend on high for one minute. Pour batter equally into two cake pans, bake for 30-40 minutes.
I usually frost this with rasberry jam between the layers and melted dark chocolate on the outside.
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Posted: Fri Sep 14, 2007 10:31 am
Sweet potato cake! Ingredients 1 pkg. (2-layer size) yellow cake mix 1 1/2 cups of Sweet potatoes mashed with 1/4 cupc sugar, 2 tbsp butter, 5 spice to taste 1/2 cup milk 1/3 cup oil 4 large eggs 2 tsp oriental 5 spice divide ( or 1 tsp each allspice and cinamon) 1 pkg. (8 oz.) Cream Cheese, softened 1 cup powdered sugar 1 tub (8 oz.) Whipped Topping, thawed 1/4 cup chopped nuts (i prefer walnuts, pecans work too, would to fond of almonds in this personally but it might work for you) 1.PREHEAT oven to 350°F. 2.Grease and flour two 9-inch round cake pans. 3 .Beat cake mix, 1 cup of the sweet potato , the milk, oil, eggs and 1 tsp. of the 5 spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans. 4 .BAKE 28 to 30 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. 5.Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining sweet potato and 5 spice mix well. Stir in the whipped topping. 6. Arrange cake on platter, ice cake. decorate with chopped nuts, enjoi
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Posted: Sat Sep 15, 2007 5:26 pm
Unfortunately, I can't claim this recipe as mine. I got it on the Internet, and I don't recall there being any name on the page.... Please read my corrections, they will make your first time making this cake much easier!
Three layer Chocolate Cake
Cake Ingredients
3 cups all purpose flour
1 1/2 teaspoons salt
3/4 teaspoons baking powder
1 1/2 teaspoons baking soda
2 2/3 cups sugar
1 cup and 2 tablespoons cocoa
1 cup and 2 tablespoons water
1 cup and 2 tablespoons canola oil
5 large/4 jumbo eggs
3/4 cup water
1 1/2 teaspoons vanilla
Oven temp- 350 F
Bake time- 25 - 35 min.
Pan type- three ten inch cake pans
Preheat oven, grease and flour pans.*
In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa. Add 1 cup and 2 tablespoons of water, and 1 cup and two tablespoons of canola oil.** Mix for 1 minute. Add eggs, 3/4 cup of water, vanilla. Mix 3-4 minutes. Pour into pans, bake, test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.
FROSTING
Frosting Ingredients
1 box powdered sugar (Or just one pound.)
3/4 cup cocoa
A liquid flavoring(Water or vanilla)
1 1/2 cup butter- room temperature
Put powdered sugar and 3/4 cup cocoa into a medium bowl, mix until blended. Drizzle in several tablespoons of the flavoring until about the consistency of firm butter, mixing with a hand mixer.*** Don't put in too much liquid, but if you do, add more cocoa or sugar.When the flavor and consistency is right, add 1 1/2 cup of butter. Smush it in with your hands so you're not too hard on the mixer. A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than wou would want it to be to spread it, since the mixing action will warm it slightly. Mix until blended.
Assembly of the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
* Make sure you do this very well.
** Use a hand mixer, as the mixure will be very, very thick.
*** I would use both vanilla and water. If you use too much vanilla, the frosting will taste bad. I would only use about 3 tablespoons of vanilla, then just use water.
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Reply
