What is a good coconut pound cake recipe?: July 2010

Wednesday, July 28, 2010

A good chocolate cake recipe

I need a good cake recipe but not from a cake mix, does anyone have a good recipe A good chocolate cake recipe
Toffee Topped Rich Chocolate Cake

1 box German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17 oz) caramel, butterscotch or fudge topping

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

1. Heat oven to 350掳F (325掳F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.

2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

This is an awesome cake!!!

Enjoy!!! A good chocolate cake recipe
This is the easiest cake to make; plus everything is made in the same bowl. Extremely moist and fluffy.

One-Bowl Chocolate Cake

2 陆 cups flour

2 cups sugar

陆 cup cocoa

陆 cup soft margarine

2 tsp vanilla

2 cups hot water

2 tsp baking soda

1 tsp salt

2 eggs

2 tsp baking powder

Mix all ingredients together (batter will be thin). Beat with electric mixer until smooth. Pour into greased 9 x 13 pan or 2 round cake pans.

Bake 350 for 30 minutes.

Chocolate Icing

2 陆 cups icing sugar

1/3 cup cocoa

录 cup + 2 tbsp margarine

录 cup milk

1 tsp vanilla

Beat with electric mixer. Add more milk if needed.

I have a great recipe on my blog for chocolate sheet cake recipe with chocolate icing. I also have some chocolate cake recipes that I've collected from the 1920s.

Ingredients:

2 cups flour

2 cups sugar

1/2 tsp. salt

1 stick margarine

1/2 cup shortening (like Crisco)

1 cup water

3 Tbsp. cocoa

2 eggs well beaten

1 tsp. baking soda

1/2 cup buttermilk

1 tsp. vanilla

1 tsp. cinnamon (optional)

***see below for frosting recipe

Sift flour and measure.

Resift flour with sugar and salt

Place butter, shortening, water and cocoa in a saucepan and bring to a boil

Pour butter mixture over flour mixture

Combine eggs, bakind soda, buttermilk and vanilla in another bowl ~ add to above mixture and mix well

Pour into greased and floured shallow cake pan

Bake at 350 degrees for 20 minutes

Start frosting when cake has 5 minutes left to bake

Frosting Ingredients:

1 stick butter

3 Tbsp. cocoa

6 Tbsp. milk

1 box powdered sugar

1/2 cup chopped pecans

1 tsp. vanilla

Mix butter, cocoa and milk in a saucepan ~ place over low heat, but do not boil

Remove from heat

Add powdered sugar, pecans and vanilla ~ mix well

Frost cookie sheet cake as soon as it's out of the oven
A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.

Ingredients:

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

.

Frosting:

1/2 cup butter

1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound)

1/2 cup chopped pecans

Preparation:

Grease and flour a 9 x 13-inch pan and set aside.

In a large bowl combine flour and sugar. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture.

In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm.

Serves about 16.
Died and Gone to Heaven Chocolate Cake

1 3/4 cup all-purpose flour

1 cup white sugar

3/4 cup Dutch process cocoa powder

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cup buttermilk

1 cup packed light brown sugar

2 large eggs

1/4 cup vegetable oil

2 tsp. vanilla

1 cup hot strong black coffee

Icing:

1 cup confectioner's sugar

1/2 tsp. vanilla

1-2 tbsp. buttermilk or lowfat milk

Preheat oven to 350掳 F. Lightly oil a 12 cup bundt pan or coat it with nonstick cooking spray. Dust with flour and shake out excess.

In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Whisk in coffee until well blended.

Pour into the prepared pan. Bake for 35-40 minutes or until a cake tester inserted in middle comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

This is a link to the Epicurious web site. It is a chocolate layer cake. When Epicurious starts out with a description that says ';This chocolate cake made our staff swoon'; how bad could it be?

http://www.epicurious.com/recipes/food/v鈥?/a>

I've made it and love it...Enjoy!

Mike
I use the recipes right on the back of the Hershey's cocoa powder can for both the Perfectly Chocolate Cake and their Perfectly Chocolate Frosting. If you don't have their brand of cocoa, I've given you a link below to their recipes.

Enjoy your chocolate cake!
http://www.therecipecafe.com/Recipes/Mic鈥?/a>

makeup help

Whats the best recipe for red velvet cake?

* /2 cup shortening

* 1 1/2 cups sugar

* 2 eggs

* 2 tablespoons cocoa

* 1 1/2 oz red food coloring

* 1 teaspoon salt

* 2 1/2 cups flour

* 1 teaspoon vanilla

* 1 cup buttermilk

* 1 teaspoon soda

* 1 tablespoons vinegar

Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳Whats the best recipe for red velvet cake?
this is the orginal waldorf astoria red velvet cake that the women took from the hotel and got even because a large bill while staying there and she released this to the press....cream 1/2 cup shortening 11/2 cup sugarand 1 tsp vanilla cream until fluffy....then make a paste of red food coloring 2 ozs and 2 tbsp cocoa..to this add 1 cup buttermilk2/12 cups cake flouran 1/2tsp salt add 1 tsp baking soda to 1 tsp vinegar it foams blend in all of these ingredients pour into 3 or 4 8 inch pans floured and greased...fill split layers and icing with the following icing....many people use a cream cheese icing but the orginal used this one..cream 21/4 cups sugar 3 sticks of butter no substutes.and 11/2 tsp vanillathen add a milk mixture which is 6 tbsp flour and 21/4 cups flour this milk mixture is cooked until it is very thick this is what and added to icing and whip til it looks like whipped cream......Whats the best recipe for red velvet cake?
Hard to say which is best without making each and every one of them and tasting them, but this page has many different versions for you to try:
Tonya's Red Velvet Cake

2 1/2 c. self rising flour

1 C buttermilk

1 1/2 C. veg. oil

1 tsp. baking soda

1 tsp. vanilla

2 - 1 ounce bottles of red food coloring

1 1/2 C. sugar

1 tsp. unsweetened cocoa powder

1 tsp. white vinegar

2 large eggs

heat oven to 350 degree's

mix all ingredients with a mixer

spray 3 - 9 inch cake pans with nnonstick coating

bake for 20 min.

test doneness with a tooth pick

cool layers in pans on wire rack for 10 mins.

remove from pan

Frosting for Red Velvet Cake

1 1/3 sticks softened butter

10 ounces cream cheese

1 - 1lb box confectioners sugar

combine butter, cream cheese and sugar in bown...beat until fluffy. Refrigerate 1 hr before serving.
Red Velvet Cake Recipe

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake.

Enjoy!!! Its a wonderful cake recipe!! :o)
2 1/2 c all purpose flour

1 1/2 c sugar

1 1/2 c oil

1 c buttermilk

2 eggs

1 tsp vanilla

2 tsp cocoa

1 tsp salt

1 tsp soda

1 tsp vinegar

1-2oz bottle red food coloring (or 2-1oz bottle)

Mix all ingredients together and bake at 350F for about 30 to 35 minute.

Icing:

1 Box (16oz) confectioner's sugar (sifted)

1 stick butter, softened

1 8oz package cream cheese

1 tsp vanilla

1 cup mixed nuts

sugar

butter

cream cheese

vanilla

Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
RED VELVET CAKE

2 1/2 c all purpose flour

1 1/2 c sugar

1 1/2 c oil

1 c buttermilk

2 eggs

1 tsp vanilla

2 tsp cocoa

1 tsp salt

1 tsp soda

1 tsp vinegar

1-2oz bottle red food coloring (or 2-1oz bottle)

Mix all ingredients together and bake at 350F for about 30 to 35 minute.

Icing:

1 Box (16oz) confectioner's sugar (sifted)

1 stick butter, softened

1 8oz package cream cheese

1 tsp vanilla

1 cup mixed nuts

sugar

butter

cream cheese

vanilla

Combine first 5 ingredients. Add remaining ingredients until icing forms peaks. Fold in the nuts and spread over the cake.
1 cake mix, butter, yellow, or white

1 oz red food coloring

3 tablespoons cocoa

.

Cream Cheese Icing

1 package (8 ounces) cream cheese, softened

1/2 stick butter (4 tablespoons)

1 pound powdered sugar

1/2 cup nuts,chopped

1 teaspoon vanilla

PREPARATION:

Prepare cake mix as directed. add food coloring and cocoa; bake [follow cake mix directions for temp, time, etc.]. Cool before icing. Beat cream cheese %26amp; butter until smooth. Add sugar;mix well add vanilla.
Chocolate-Red Velvet Layer Cake:

Prep: 30 min., Bake: 20 min.

We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we could fill all the pans at once. This way, if you need to bake the cake layers in batches, the second batch will be ready to put in the oven as soon as the first one is done. To allow the heat to circulate for even baking, space pans at least 2 inches apart from one another and away from the inside walls of the oven. Although the pans are disposable, they can be washed and reused.

1 recipe Chocolate-Red Velvet Cake Batter

1 1/2 recipes Cream Cheese Frosting

Garnishes: fresh mint sprigs, raspberry candies

Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured 8-inch round foil cake pans.

Bake at 350掳 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Yield: Makes 16 servings
I know this is going to sound lame, but in the baking section in the grocery store, duncan hienz or Betty Crocker had the best boxed cake mixes for red velcet cake and if you use the ';cream cheese'; frosting, it tastes even better! good luck!
Fabulous Red Velvet Cake

[Reset]

Keys : Desserts Cakes

Ingredients :

1cupvegetable shortening

2xeggs

1 1/2cupsugar

1tspcocoa powder

2ozred food coloring

2 1/2cupcake flour

1tspsalt

1cupbuttermilk

1tspvanilla extract

1tspbaking soda

1tspvinegar White Frosting:

2tblflour

1cupmilk

1cupunsalted butter

1cupconfectioners' sugar

1tspvanilla extract

Method :

* Preheat oven to 350 degrees.

* In the bowl of a mixer, cream together the shortening, eggs and sugar.

* In a separate small bowl, mix together the cocoa and food coloring.

* Add the paste to the shortening mixture.

* Sift the flour and salt together over parchment.

* Add to the batter alternately with the buttermilk in 3 additions.

* Add the vanilla extract.

* Fold in the baking soda and vinegar.

* Pour the batter into 2 greased 9-inch cake pans.

* Bake for 30 minutes or until an inserted cake tester comes out clean.

* Let cool on a cooling rack.

* Invert the cakes from the pans.

* Frosting:

Over medium heat, cook the flour and milk until thickened.

* Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.

* Beat in the flour mixture.

* Frost the top of the first layer with frosting and set the second layer on top.

* Frost the entire cake with remaining frosting.

Whats the best recipe for red velvet cake?

A sugar free egg white only food angel cake recipe?

Sugar Free Gluten Free Angel Food Cake

Ingredients

12 large egg whites

1/2 cup potato starch

1/2 cup cornstarch

1 3/4 cups Splenda granular, sugar substitute

1/2 teaspoon salt

1/2 teaspoon cream of tartar

2 teaspoons vanilla

http://www.recipezaar.com/Sugar-Free-Glu鈥?/a>A sugar free egg white only food angel cake recipe?
1 cup cake flour

1 teaspoon cream of tartar

1/4 cup sugar twin

1 cup egg whites (8 to 10 eggs)

1/2 teaspoon vanilla extract

Sift 1/8 cup Sugar Twin (aka Splenda etc.) and flour together four times. Beat egg whites and cream of tartar until foamy. Add remaining sugar a little at a time, beating in well. Add flavorings and beat until very stiff. Fold flour into egg white and sugar mixture, sifting small amounts at a time. Pour into 10-inch ungreased tube pan. Cut through with a spatula to remove air bubbles. Bake at 275 degrees for 30 minutes, then raise the heat to 300 degrees and bake until done. Invert pan over bottle neck for one hour before removing form pan. Makes 12 servings.

Nutritional Information (1 serving):

Calories: 44

Carbohydrate: 7 grams

Protein: 3 grams

Fat: trace

Saturated Fat: trace

Cholesterol: 0 mg

Fiber: trace

Sodium: 44 mg

Potassium: 91 mg

Calcium: 7 mg

Exchanges: 1/2 starchA sugar free egg white only food angel cake recipe?
Angel Food Cake Recipe ,`)

12 EGG WHITES, room temperature

1-1/2 tsp. cream of tartar

3/4 cup granulated sugar

1-1/2 tsp. vanilla

1/2 tsp. almond extract, OPTIONAL

1-1/4 cups powdered sugar

1 cup sifted cake flour

1/4 tsp. salt

1)) HEAT oven to 375掳F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD granulated sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in Soft Peaks. BEAT IN vanilla and almond extract, if desired.

2)) SIFT powdered sugar, flour and salt together twice. SIFT about 1/2 cup of the flour mixture over egg whites. FOLD gently just until flour disappears. Do not stir. REPEAT sifting and folding in flour mixture 1/2 cup at a time.

3)) POUR batter into ungreased 10 x 4-inch tube pan. Gently CUT THROUGH batter with metal spatula to release any air pockets. BAKE in center of 375掳F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. INVERT cake in pan, with tube resting on a bottle. COOL completely, about 1-1/2 hours.

鈥rost cake with a simple vanilla, lemon or Chocolate Glaze or serve with whipped cream and fresh berries.

鈥ngel food cakes have a delicate structure. Use a serrated knife to cut the cake with a gentle sawing motion, taking care not to tear it.

What is the recipe for pink party cake served in schools?

not sure what kind of cake you are talking about but here is one i have that is pink and very tasty!!

Pink Lady Cake

INGREDIENTS

4 eggs

1 cup vegetable oil

1/2 cup water

1 (16 ounce) package sliced frozen strawberries

1 (18.25 ounce) package white cake mix

3 tablespoons all-purpose flour

1 (3 ounce) package strawberry gelatin mix

2 cups confectioners' sugar

DIRECTIONS

Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9x13 inch baking pan.

In a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. Beat in cake mix, flour and gelatin mix. Pour mixture into greased and floured pan

Bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.

To make icing: In a medium bowl, mix sugar and remaining strawberries; frost cake while warm.

Chill in refrigerator before serving.What is the recipe for pink party cake served in schools?
PINK PARTY DESSERT

2 (10 oz.) pkgs. strawberries, thawed

1 (3 oz.) pkg. strawberry gelatin

Angel food cake

1 c. boiling water

1/2 c. sugar (or less)

Drain thawed berries reserving 3/4 cup of syrup. Dissolve sugar and gelatin in boiling water. Add reserved strawberry syrup. Chill until very thick. Cut angel cake into 1'; cubes. Arrange half the cake pieces in a 12'; x 7 1/2'; x 2'; or 13';x9';x2'; pan. Fold drained berries into gelatin. Pour about half the mixture over cake. Top with remaining cake and gelatin mixture. Chill until firm. Cut into squares; serve with Cool Whip or whipped cream if desired. Makes 12 to 15 servings.What is the recipe for pink party cake served in schools?
Check out http://useinfo-cakes.blogspot.com/

It has recipes for quite a few tasty cakes that can be prepared easily from home ..

Recipe for Ohio State ice cream cake from Midwest living. Similar to Casada cake.?

This recipe was in an article in early 2007 I believe it was on the cover. It is for state cakes and the recipe is for a frozen Casada cake. Please I need this recipe! HELP!Recipe for Ohio State ice cream cake from Midwest living. Similar to Casada cake.?
1 (10-inch) sponge cake

Cheese Filling

2 pounds ricotta cheese

2 tablespoons confectioners' sugar

2/3 cup mixed candied fruit (orange rind, citron, pineapple, cherries) finely chopped

4 ounces sweet chocolate, coarsely grated

2/3 cup brandy

2 pints heavy cream, whipped

Frosting

1/2 pint heavy cream, whipped

3 tablespoons confectioners' sugar

1/2 cup maraschino cherries

1/3 cup pistachio nuts

Instructions:

In a large bowl, combine ricotta, confectioners' sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut sponge cake into 1/2-inch slices. Grease a 3 1/2 - 4 quart china or ceramic bowl. Line bottom of bowl with cake slices. Cover with some of the cheese mixture alternately until bowl is filled, ending with cake slices on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with spatula; invert bowl onto serving plate and frost.

Frosting

Sweeten whipped cream with confectioners' sugar and use to frost entire cake. Decorate with cherries and pistachio nuts.

Makes 10-12 servings.Recipe for Ohio State ice cream cake from Midwest living. Similar to Casada cake.?
Go to the Midwest Living website - it lets you search for the recipes that they have printed. No membership is required.
Here are two recipes that are pretty close to the Casada Cake. I have also included the site. I hope this helps.

Tollhouse Pie

Published: Wednesday, September 20, 2006

1/3 cup chocolate chips, 1/3 cup butterscotch chips and 1/3 cup peanut butter chips.

%26lt;br/%26gt; 2 eggs

1/2 cup flour

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, melted, cooled

1 cup chocolate chips

1 cup chopped walnuts

1 unbaked 9-inch pie shell

Vanilla ice cream

Preheat oven to 325 degrees.

In a large bowl, beat eggs until foamy. Beat in flour and both sugars. Blend in butter. Stir in chocolate chips and nuts. Pour into pie shell.

Bake 1 hour. Serve warm with ice cream.

VELVET HAMMER PIE

Published: Wednesday, May 31, 2006

Makes 10 servings

It is my pleasure to share this recipe, which was published in Gourmet magazine in March 1969 when I was a chef in the Palm Beaches.

2 dozen chocolate

sandwich cookies,

filling removed, cookies

crushed

1/2 cup sugar

1/4 cup butter or margarine, MELTED

1 cup whole milk

1 1/2 cups miniature marshmallows

3 tablespoons (1 1/2 ounces) dark creme de cocoa

Cointreau or Triple Sec

1 cup whipped cream plus additional for garnish

4 ounces bittersweet chocolate, shaved

Maraschino cherries for garnish

Combine cookie crumbs, sugar and butter. Mix well. Press into a greased pie plate. Place in freezer.

Bring milk to a simmer in a heavy large saucepan. Add marshmallows. Stir until smooth. Cool.

Stir liqueurs into marshmallow mixture. Fold in 1 cup whipped cream. Pour mixture into prepared pie shell. Sprinkle with chocolate shavings. Freeze at least 2 hours and up to 2 days.

Cut into small slices. Garnish with additional whipped cream and maraschino cherries.

http://www.dispatch.com/dispatch/content鈥?/a>

Chocolate chip cookie cake recipe?

I need a chocolate chip cookie cake recipe that is all made by scatch. Not one that involves yellow cake mix, or refrideragted cookie dough.

ThanksChocolate chip cookie cake recipe?
2 sticks unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pure vanilla extract

1 1/2 cups bittersweet chocolate chips

3/4 cup white chocolate chips

1/2 cup chopped macadamia nuts

1/2 cup chopped toasted walnuts

Confectioners' sugar, for garnish

Sweetened cocoa, for garnish

Sweetened whipped cream, accompaniment

enjoy mmmmmmmmmChocolate chip cookie cake recipe?
Ingredients

* 1 3/4 cups boiling water

* 1 cup quick-cooking oat

* 1 cup brown sugar

* 1 cup white sugar

* 1/2 teaspoon salt

* 1/2 cup margarine or butter

* 2 eggs

* 1 3/4 cups flour

* 1 teaspoon baking soda

* 1 tablespoon cocoa

* 12 ounces chocolate chips

Directions

1

Pour water over oatmeal and let stand for 10 miuntes.

2

Add sugars and margarine and mix well.

3

Add eggs and mix.

4

Add dry ingredients except chips and mix.

5

Add 1/2 of the chocolate chips.

6

Pour batter into greased 9x13 pan.

7

Top with the remaining chocolate chips.

8

Bake at 350 for 40 minutes.
Check the Hershey's site. Do an advanced search for the cake you want.

http://www.verybestbaking.com

makeup help

If you were baking a cake and the recipe called for 250 of sugar, how could you find this amount?

250 what???? Depending on what that is, I might find it in my cupboard, at the store, or at the sugar refinery.If you were baking a cake and the recipe called for 250 of sugar, how could you find this amount?
It is 1 and 1/4 cup of sugar. I bake by weight all the time and 200 grams equals 1 cup of sugar.

Another trick to finding this is to look at the nutrition information on the side of the product. They often list a serving of dry ingredients in volume (cup, tablespoon, etc.) and weight (grams).If you were baking a cake and the recipe called for 250 of sugar, how could you find this amount?
i think its

1/2 sugar....

it depends whether

1/2 cup,

grams.. etc.
I see a couple of problems with your question, you don't say 250 of what, and you ask how I would do it. Supposing 250grams, which seems possible for one cake, I would just weigh it as I have a scale. If you don't have a scale, I have just weighed 250gm of sugar, and the volume is close to: 1:1/8 cups, 9oz, 18 tbsp, 260ml.

One could also look in a large cookbook and see if there is conversion table, might not be, but could be worth a try

Does anyone have a recipe for a better than sex cake?

Ingredients:

1 Box German Chocolate Cake Mix

7 ounces Sweetened Condensed Milk

6 ounces Caramel Sauce (Jar)

8 ounces Non-Dairy Whipped Topping -- thawed

8 Heath Candy Bars -- crushed

Directions:

Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a pencil. Dribble sweetened condensed milk and caramel sauce over cake.

Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

This recipe for Better Than Sex Cake serves/makes 8Does anyone have a recipe for a better than sex cake?
That does not exist. However, some great cakes do exist -- try Joy of Cooking for a start.Does anyone have a recipe for a better than sex cake?
I hate to say it but you have been grossly mis-informed;

Better than sex cake is in reality an urban myth It is just a name to market a slightly better than average cake.
Here's one.
Ingredients:

1 Box German Chocolate Cake Mix

7 ounces Sweetened Condensed Milk

6 ounces Caramel Sauce (Jar)

8 ounces Non-Dairy Whipped Topping -- thawed

8 Heath Candy Bars -- crushed

Directions:

Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the cake with a pencil. Dribble sweetened condensed milk and caramel sauce over cake.

Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

This recipe for Better Than Sex Cake serves/makes 8

From the mary berry ulitmate cake book,need the recipe for the easy bake christmas cake,not one with apricots?

I've got the book - if you still need it tell me at the top of the page and I will go to the legth of typing it out for you!From the mary berry ulitmate cake book,need the recipe for the easy bake christmas cake,not one with apricots?
Try going to http://www.dianadesserts.com for the cake you dream.From the mary berry ulitmate cake book,need the recipe for the easy bake christmas cake,not one with apricots?
Here's her website:http://www.maryberry.co.uk/

Try contacting her?

Wht is the best recipe for chocolate cake?

http://allrecipes.com/Recipe/Black-Magic鈥?/a>

This one is a little different from the one my wife makes, but I bet it is good too.Wht is the best recipe for chocolate cake?
This is a really quick %26amp; simple cake to make.

100g sugar

100g soft margarine

2 eggs + 45ml milk

25g cocoa

pinch of salt

陆 teaspoon of vanilla essence

Sieve the dry ingredients, beat in all the other ingredients til the mix is smooth %26amp; light.

Line the bottom of a microwavable ring mould %26amp; spoon in the mix. Microwave on 400 watts for 6 minutes, leave for 5 minutes before turning out.

I usually coat it with chocolate angel delight.Wht is the best recipe for chocolate cake?
I saw this on Emeril Live a couple of nights ago and it looks wonderful

CHOCOLATE GENOISE

6 ounces flour

6 tablespoons cocoa powder

4 eggs

3 ounces sugar

2 ounces butter, melted

Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.

Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.

Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.

CHOCOLATE BUTTERCREAM

1 1/3 cups sugar

8 egg yolks

1 cup butter, cut in cubes

8 ounces chocolate, melted and cooled

In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.

Yield: Enough Buttercream to Frost an 8-inch cake

CHOCOLATE DESIGNS AND CAKE ASSEMBLY

1 cup simple syrup

Kirsch

1 pound chocolate, chopped

Chocolate Genoise cake (previous recipe)

Chocolate Buttercream frosting (previous recipe)

Combine syrup and Kirsch, to taste, for moistening cake.

In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.

Yield: 8 to 10 servings
http://www.bettycrocker.com/Products/SuperMoist-Cakes/

This is the cake box Pizza Express uses to make their rip-off 拢4.95 a slice chocolate fudge cake!!!

http://www.bettycrocker.com/Products/Frostings/

This is the frosting they use...

You can make a whole cake for under 拢5, instead of spending 拢55 in Pizza Express for a whole cake....

x
supermarket cake mix choc about 37p a bag add 1 egg 6tbls cold water cook 12 to 18 mins spread in middle jam and cream melt bar of choc cover cake beautiful
This one is fool proof and is very delicious, soft and tasty. It is an old family tradition:

Keep in mind a cup equals 250 ml.

Boil these three ingredients together:

1 陆 cups Water

60 ml Cocoa

120 ml Oil

Mix these ingredients together and slowly add the flour:

(Preferable mix with electrical mixer for about 10 minutes to get it light and frothy)

1 戮 cups Sugar

4 Eggs

5 ml Vanilla

500 ml Flour

20 ml Baking Powder

2.5 ml salt

Mix all together.

Place in a greased, oven proof pan or glass dish.

Bake for approximately 25 -30 minutes at 180 degrees Celsius.

Enjoy! :-)
I like the be-ro chocolate spice cake:

http://www.be-ro.com/recipe/showrec.asp?鈥?/a>
Definitely Chocolate Decadence Cake. See reference below for the recipe.
Check out http://useinfo-cakes.blogspot.com/

It has recipes for quite a few tasty cakes that can be prepared easily from home ..
I remember the best chocolate cake I had was the one my mom used to make and believe it or not she put helmans mayonnaise in it. made it so moist. Im sure if you go on the helmans site you will find it. I dont bake so if i had to I would use a box mix
For me it's gotta be the classic chocolate Victoria sponge cake... with chocolate butter cream in the center ...

My mother makes it with chocolate icing on the top when I get back to the UK for a visit....

Make sure you use sponge flour or self-raising flour!
The simplest ever.

6oz marg.

6oz caster sugar

5oz self raising flour

1oz cocoa powder

1 teaspoon baking powder

3 large fresh free-range eggs

put all into a food processor or a bowl and mix until it becomes totally - together.

Either turn out into 2 x 8'; greased and floured cake tins or 1 x large 8'; cake tin or 3 x 12 bun tins - whatever.

Cook at 180deg c (fan) or 200deg c (n0n-fan) for about 25 mins until the mix has risen and feels firm.

Turn out onto a cooling rack.

TOP... Either with buttercream, choc, choc/orange or whatever after you have read this ...

simple buttercream 1oz marg or butter + cocoa powder/lemon zest/orange zest/ neat rum or any other flavoursome alcohol/pureed fruit/pina colada - whatever you like - this is your cake, but a really good central filling is a mix of good quality chocolate orange, orange liqueur, a little good quality butter - microwaved until melting on the defrost setting and then whizzed up by hand with enough icing sugar to help it retain its shape as a filling. Top the cake with the same if you like and either create a pattern on it to decorate or roll it in vermiccelli, toasted almonds or finely grated orange peel previously soaked and marinated in a mix of a good irish whiskey and orange juice. Please don't kill yourself - i love food and i would really like to think that you will expand on a simple chocolate cake here to make something that you really, really, enjoy!

Anyone has a good chocolate cake recipe ?

pleaseAnyone has a good chocolate cake recipe ?
hope this site helps

http://www.bestmoistchocolatecakerecipe.鈥?/a>Anyone has a good chocolate cake recipe ?
4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375掳F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

You may notice there is no flour in this recipe, that's a point. It comes out like a wonderfully dense chocolate heaven.
Chocolate Cake

Ingredients:

150g butter (room temp)

1/2 cup caster sugar

2 eggs

1/4 teaspoons vanilla essence

2 tablespoons milk

1 cup white flour

2 teaspoons baking powder

2 tablespoons cocoa

Directions:

1. Cream butter, and sugar. Add in eggs, one at a time with a little of the flour. Add the vanilla and milk and mix.

2. Mix remaining flour, baking powder and cocoa in a separate bowl, then fold the dry ingredients into the wet.

3. Spoon cake mix into a greased 20cm diameter round tin and bake in a preheated oven at 180掳C for 25 minutes.

4. Allow to cool in tin for a while then turn out to cool on a cooling tray. Ice with chocolate icing when cold
Don't buy a mix and expect it to taste as good as homemade, it never does. Here's a good one. You could make any kind of frosting other than the one given.

CHOCOLATE MAYONNAISE CAKE

2 1/4 c. flour

1 tsp. soda

1/4 tsp. powder

1 2/3 c. sugar

3 eggs

1 tsp. vanilla

1 c. mayonnaise

4 squares (4 oz.) unsweetened chocolate, melted

1 1/3 c. water

Grease and flour 9';x13'; pan. Mix all ingredients and bake at 350 degrees for 45 minutes. When cool, spread with topping.

TOPPING:

3/4 c. brown sugar

1/4 c. butter

Boil for 2 minutes. Add: 1 c. coconut 1/2 c. walnuts

Boil 1 minute. Spread on top of cake. Broil 6'; from heat, 3 minutes or until golden brown.
I just buy a mix. A chocolate cake mix.

Most people choose a Devil's Food cake mix, but I don't really care for the flavor of Devil's Food.

I prefer to get the chocolate cake mix. I know Pillsbury makes a chocolate cake mix.

If you don't think there is a difference, you can do a taste test. Baking from the box is easy and delicious if you get a chocolate mix.
O.M.G The best chocolate cake i have ever tasted.!

I totally recommend u try this 1:

http://www.hersheys.com/recipes/recipes/鈥?/a>

-Ashlee M.

:]
I have a couple on my blog. The most popular seems to be the chocolate souffle :)

http://joseverythingfood.blogspot.com

Hope this helps! Just go to the desserts section.
Just buy a box of betty crocker cake mix and in 40 minutes you;ll have made it ; baked it and ate it..lol
here hope this site helps

http://www.recipes4cakes.com/chocolateca鈥?/a>

I need a delicous vanilla cake recipe from scratch for my sisters b-day!!!!!?

When a cake is this easy to make and so good, who needs a cake mix? This vanilla-scented cake is simply irresistible slathered with your favorite frosting or layered in whipped cream and strawberries.

Ingredients

* 2 cups (500 mL) sugar

* 4 eggs

* 2-1/2 cups (625 mL) all-purpose flour

* 1 cup (250 mL) milk

* 3/4 cup (175 mL) vegetable oil

* 2-1/4 teaspoons (11 mL) baking powder

* 1 teaspoon (5 mL) vanilla

Cooking Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.

2. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).

3. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.

Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake.

How kids can help

Older children (10 and up) can use electric mixer, with adult supervision, to beat batter. Spoon batter into prepared pans.

I need a delicous vanilla cake recipe from scratch for my sisters b-day!!!!!?
Vanilla Pound Cake

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon McCormick® Ground Nutmeg

1 cup butter, softened

1 1/4 cups sugar

4 eggs

5 teaspoons McCormick® Vanilla Blend

1. Heat oven to 325°F. Mix flour, baking powder, salt, and nutmeg; set aside.

2. Cream butter and sugar on medium speed 5 minutes. Beat in eggs, one at a time. Blend in half of flour mixture. Mix in vanilla and remaining flour.

3. Pour batter into greased and floured 9x5x3-inch loaf pan. Bake 65 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool.

Double Vanilla Poundcake with Vanilla Glaze

Poundcake is an “old faithful” in my repertoire. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle. I’ve paired it here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder.

Ingredients:

1 large vanilla bean, split or cut into pieces

1 cup milk, room temperature

4 cups flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt (if using salted butter, delete)

2 cups unsalted butter, softened to room temperature

2-1/2 cups vanilla sugar

6 jumbo eggs, room temperature

1 tablespoon pure vanilla extract

Preparation:

Preheat oven to 350 degrees.

Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside.

Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.

In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.

Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.

On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.

Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

Vanilla Glaze

Ingredients:

1 cup sugar

1 cup water

1 tablespoon pure vanilla extract

Preparation:

Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.

VANILLA CHIFFON CAKE

1 c. sifted all-purpose flour

1/2 c. sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

4 eggs, separated

1/4 c. vegetable oil

1/4 c. water

1 tsp. vanilla extract

1/2 tsp. cream of tartar

1/2 c. sugar

Combine flour, 1/2 cup sugar, baking powder and salt in small mixing bowl. Make a well in center; add egg yolks, oil and water and vanilla. Beat at high speed 5 minutes or until satin smooth.

Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl. Not made of plastic. Beat until soft peaks form. Add 1/2 cup sugar, 2 tablespoons at a time. Beat about 4 minutes at medium speed until stiff peaks form. Peaks should stand straight up when beaters are lifted.

Pour egg yolk mixture in a thin stream over entire surface of egg whites, gently folding mixture, into whites. Pour batter into ungreased 10'; tube pan, spreading batter evenly with spatula.

Bake at 325 degrees for 1 hour or until cake springs back when touched lightly. Remove from oven, invert cake in pan, and cool completely before removing from pan.

I need a delicous vanilla cake recipe from scratch for my sisters b-day!!!!!?
VANILLA EASTER CAKE

2 c. sifted cake flour

2 tsp. baking powder

1/4 tsp. salt

1/2 c. shortening

1 1/4 c. sugar

1 1/2 tsp. vanilla extract

4 lg. egg whites, unbeaten

1/2 c. milk

Sift first 3 ingredients together and set aside. Cream shortening with sugar and vanilla until well blended and fluffy. Beat in egg whites, 1 at a time. Add the flour mixture alternately with milk. Beat batter 1/2 minute. Turn into 2 well greased, lightly floured round 8'; layer cake pans. Bake at 375 degrees for 25 minutes. Cool 10 minutes and turn onto wire racks.

makeup help

Hi, Has anyone got a recipe for a chocolate sponge cake. Thanks?

4 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

1/3 cup sugar

2 egg yolks

1 teaspoon vanilla

1/4 cup all-purpose flour

1/4 cup cocoa

Not the one? See other Chocolate sponge cake Recipes

%26lt; 30 mins Cakes

British Columbian Cakes

Lighter Fare Cakes

Chocolate Cakes

Line an 8 inch square or round cake pan with waxed paper.

Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.

Beat in sugar gradually, continue beating until stiff peaks form.

Beat in egg yolks and vanilla.

Combine flour and cocoa and fold lightly into egg mixture.

Spread batter in prepared pan.

Bake in 400 degree oven 10 minutes or until cake springs back when lightly touched.

Loosen sides with a sharp knife.

Turn out immediately onto a paper towel lined cake rack to cool.Hi, Has anyone got a recipe for a chocolate sponge cake. Thanks?
no i dont but try http://cooks.comHi, Has anyone got a recipe for a chocolate sponge cake. Thanks?
Microwave method.

Equal quantities of flour, butter and sugar in a mixer, add couple of eggs, some baking powder, pinch of salt and drinking chocolate powder.

All well mixed together, put into bowl and microwave for several minutes, full strength, keeping your eye on it till it looks cooked through. (It will expand considerably during cooking, so make sure you use a big enough bowl.)

Check it's cooked through by inserting a knife vertically at the centre. If the knife comes out clean, it's done.

Turn out onto a plate.
Just go on www.bbc.co.uk/food/recipes.

Hope this helps.
Yes I do - a wonderful recipe, deep rich chocolate and a moist sponge and it is practically foolproof.
Chocolate Sponge Cake:

1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar

6 large eggs, separated

1/2 teaspoon pure vanilla extract

4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces

3/4 teaspoon cream of tartar

Dutch-processed cocoa powder or powdered sugar for dusting

Chocolate Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

3 tablespoon (40 grams) granulated white sugar

1 1/2 tablespoons cocoa powder (I use Dutch-processed)

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker's Joy). Set aside.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don't over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

Once the cake has cooled, spread with the chocolate whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

Can be stored in the refrigerator for up to five days.

Does anyone have a recipe for the better than sex cake?

1 (18.25 oz) package Devil's food cake mix

1/2 (14 oz) can Sweetened condensed milk

6 oz. Caramel ice cream topping

3 (1.4 oz) chocolate covered toffee bars, chopped

1 (8 oz) container frozen whipped topping, thawed.

Preparation

Bake cake according to directions for 9x13 inch pan. Cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a sauce pan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate top of cake with more toffee chunks and swirls of caramel topping. Refrigerate and serve right from the pan.Does anyone have a recipe for the better than sex cake?
I use yellow cake mix (any kind). Bake as directed. Let it cool completely. Poke holes in the cake with a fork all over. In a separate bowl mix one can sweetened condensed milk and one jar Smuckers caramel ice cream topping. Pour this mixture over the cake. It might look like it will overflow, but it won't, the cake soaks it up. I refridgerate it like that overnight, but you don't have to. Just before serving top with cool whip and sprinkle with Heath bits or any other toffee bits. It is wonderful! Enjoy!Does anyone have a recipe for the better than sex cake?
I make a cake that is a devils food choc. with peanut butter(Skippy peanut butter)Icing. I find Betty Crocker to be better and white whipped Icing and mix Skippy in it until you taste the peanut butter.
CAKE:

1 package plain yellow cake mix

1 stick of butter

1 C whole milk

3 large eggs

TOPPING:

1 20 oz can of pineapple in juice, undrained

1 C sugar

1 package (5.1 oz) instant vanilla pudding

3 C. whole milk

1 8oz. container whipped topping (frozen)

1 C toasted, chopped pecans

1 6 oz. package unsweetened grated coconut

Preheat oven to 350 %26amp; mist a 13x9 inch baking pan with vegetabel spray. In a mixing bowl combine cake mix, eggs, milk and melted butter. Mix until thick and well blended. Pour batter in the pan and bake 28-32 minutes.\

To prepare the topping place pineapple with it's juice in a saucepan with the sugar. Cook on medium until the sgar is dissolved. When the cake is finished poke holes in it with a straw and smooth the pineapple mixture over the top.

Place the pudding and milk in a mixing bowl and mix according to the package directions. Spread the pudding mixture over the pineapple mixtureand place the cake in the fridge to chill 30 minutes.

Place the whipped topping, pecans and coconut in a mixing bowl and mix until well distributed. Spread over the pudding layer and chill another 30 minutes. Slice into squares and serve.
well now, I suppose that depends on the quality of your sex life... I'm so kidding, ok, well, in my opinion, food tastes better with the emotion you put into it, nothing says ';like sex'; than some hard work, so no short-cuts... from scratch. Here's two to choose from:

introduction

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE

A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.

serving size

Makes 12 to 14 servings.

subscribe to Bon App茅tit %26gt;

ingredients

Chocolate stars

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1 tablespoon solid vegetable shortening

Nonstick vegetable oil spray

Cake

4 ounces unsweetened chocolate, chopped

1 3/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 teaspoons vanilla extract

2 large eggs

1 1/2 cups whole milk

Filling and frosting

3 cups chilled whipping cream

1/4 cup (1/2 stick) unsalted butter, cut into pieces

1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped

2 teaspoons vanilla extract

1/2 teaspoon almond extract

4 tablespoons amaretto or other almond liqueur

preparation

For chocolate stars:

Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)

For cake:

Preheat oven to 350掳F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.

For filling and frosting:

Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.

Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.

Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.

Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)

Arrange chocolate stars decoratively atop cake and serve.

Bon App茅tit, December 2002

or:

2 cups sugar

1 1/4 cups oil

4 eggs, lightly beaten

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated carrots

1/2 cup chopped nuts, optional

1/2 cup raisins, optional

Not the one? See other Carrot Muffins Recipes

* Mixer Muffins

* Carrots Muffins

1. Preheat oven to 350-degrees F.

2. Grease or prepare muffin pans with paper liners.

3. Beat sugar and oil in bowl.

4. Add eggs to bowl and blend well.

5. In seperate bowl, sift dry ingredients (flour- salt).

6. Stir dry ingredients into batter, blending well.

7. Fold in carrots, nuts and raisins.

8. Spoon batter into muffin tins, filling 2/3 full.

9. Bake for 35-40 minutes or until tooth pick tests clean.

frost with cream cheese butter cream: stick of butter, tub of cream cheese, box of domino confectionary... mix away.

alrighty? hope that's either the best substitute EVER, or that you rock some crazy seduction scene. best of luck!
I don't have a from scratch version. But there's a shortcut version in the Cake Doctor cookbook using cake mix. You might also check the cake doctor website.

Do you have a recipe for a Sour Cream Pound Cake?

Sour Cream Pound Cake

Ingredients

1/2 # butter

2 c. Sugar

2 eggs

1/2 tsp vanilla

2 c. Cake Flour

1 tsp baking Powder

1/4 tsp salt

1 c. Sour Cream

1/2 c. Chopped pecans

1-1/2 tsp cinnamon

2 tbsp sugar

Cream Butter, 2 c. sugar, eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Alternately fold in sour cream and dry ingredients into the butter mix. Mix pecans, cinnamon and 2 tbsp sugar. Grease a bundt pan. Pour in half of the mix. Sprinkle with half the pecan mix, pour in remaining batter and finish with remaining nuts. Bake at 350 for 55 minutes.

nfdDo you have a recipe for a Sour Cream Pound Cake?
INGREDIENTS:

1 1/2 cups butter, room temperature

2 cups sugar

8 eggs

1 teaspoon vanilla

4 cups sifted all-purpose flour

1 cup (8 ounces) sour cream

sifted confectioners' sugar

DIRECTIONS:

Directions for sour cream pound cake

In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Blend flour into creamed mixture alternately with sour cream, ending with flour. Beat well after each addition. Grease and flour a 10-inch Bundt pan. Pour batter in Bundt pan; bake at 350掳 for about 1 hour or until cake is done. Cake should spring back when lightly touched with finger. Cool sour cream pound cake in the pan for 10 minutes, then invert on a rack to cool completely. When cooled, sprinkle sour cream pound cake with sifted confectioners' sugar or ice. Serve sour cream pound cake with dessert sauce or use a glaze, if desired.Do you have a recipe for a Sour Cream Pound Cake?
1 1/2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1/2 cup sour cream

3 eggs

1 pinch baking soda

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.

In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.

Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Sour Cream Pound Cake

1 1/2 cups all-purpose flour

1 1/2 cups white sugar

1/2 cup butter

1/2 cup sour cream

3 eggs

1 pinch baking soda

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.

In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.

Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.

Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

A light a fluffy cheese cake recipe?

A light a fluffy cheese cake recipe?
email me at raphajw@comcast.net. i don't have it with me right now, but can send it to you later.A light a fluffy cheese cake recipe?
The best cheesecake I have ever eaten was a Jello cheesecake. You can buy the mix at your local grocery store and it is a snap to make. You get lost of light fluffy cheesecake flavor with just the right amount of crust.

Hope this link helps you. Check out http://useinfo-cakes.blogspot.com/

It has recipes for quite a few tasty cakes that can be prepared easily from home

Has anyone a recipe for cheese cake made with yellow cake mix as crust?

Here's one of the best recepies :

Banana Cream Cheesecake

by: Luke Indran

Merge the taste sensations of rich banana and creamy cheesecake now with my fabulous banana cream cheesecake creation roadmap!

1 Yellow cake mix, prepared in 13x9 pan.

8 oz Cream cheese, room temperature

1 pk (3-oz) instant vanilla pudding

2 c Milk

3 Or 4 bananas

1 lg Container Cool Whip

1 c Chopped nuts

Beat cream cheese until creamy. Add milk, gradually; add pudding, beating until well mixed. Pour over cooled cake. Slice the bananas over cake. Cover with Cool Whip and top with nuts.Has anyone a recipe for cheese cake made with yellow cake mix as crust?
My suggestion is to bake half or one-fouth of the cake mix. Make sure it has cooled before placing the cream cheese. Look in the inernet for cheese cake recipes.

Hi does anyone have a recipe for sponge kisses. They are a small cake with cream in the middle.?

you mean this one?

Chocolate Mini Kisses Truffle Cake Recipe

1 1/4 cups Butter

3/4 cup Hershey's special dark cocoa

1 cup plus 1 Tb Granulated sugar, divided

1 Tb All purpose flour

2 tsp Vanilla extract

4 large Eggs, separated

1 cup Hershey's mini kissed

2 tsp Hershey's special dark cocoa

1 (8 oz tub) Whipped topping thawed

Oven Temp ~ 425掳 Baking Time ~ 15 to 18 Min.

Pan Type ~ 9-inch springform pans

Preheat oven, grease bottom of pan.

Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.

Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition.

Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.

Bake just until edges are firm (1-inch circle in center will be soft).

With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.

Cover; refrigerate at least 6 hours.

Sift 2 teaspoons cocoa over whipped topping; stir until well blended.

Garnish cake with chocolate topping.

Cut cake while cold; garnish with additional chocolates.

(*-*)

makeup help

Looking for lime angel food cake recipe in Newsleader 9/1/09?

Hmmm

Anyone know a good bday cake recipe?

It is my sons 2nd bday this month, and I really want to make his cake.A sponge with jam and buttercream icing would be ideal,but other ideas are very welcome too! Thanks in advance ppl! xAnyone know a good bday cake recipe?
It's easy to make your own...just don't think it's overwhelming.

Buy a cake mix off the shelf (yes, off the shelf and follow the directions).

Use two round pans (buy them if you have to, I recommend 9'; or 8'; rounds)

Buy you Son's fave Jam, maybe two small jars or one big one.

Buy the premade frosting in a tub (at least two if not three)

Bake the cakes, let them cool, put the first layer down on a plate or board, put the jam on the top, go to the very edge of the cake (make sure it's cooled). Slather the jam, the more the better!

Put the next cake layer on top. So what if some comes out the side (remember your pb%26amp;j sandwiches years ago...they still tasted great)!

Open the frosting and dump, yes, dump all of it on top. Use the second batch too, dump it on top as well. Then, take a knife, spoon or whatever you go and start smoothing the frosting all over the cake and down the sides, all the way to the plate or board.

It doesn't matter if it looks pretty or has a few flaws...it's gonna taste great! Take photos because it's going to make your Son happy!

In the years I've made cakes for people - Birthdays, Graduations, Wedding, Father's Day, Mother's Day, and I could go on and on...it truely means a lot to have a loved one make the special dessert.

Throw yourself into it and you'll be glad you participated!

Good Luck...Let us know how your Son's ';day'; turns out!Anyone know a good bday cake recipe?
Chocolate cake:

Dry Ingredients:

6 oz plain flour

3 heaped tablespoons cocoa ( you may have to sieve this by itself and then again with the flour.)

One level teaspoon baking powder

One level teaspoon bicarb

5 oz castor sugar

Wet ingredients

One level tablesp. Black treacle

2 eggs

5 fluid oz milk

5 fluid oz corn oil (or other veg. oil but NOT OLIVE)

Prepare two tins, at least 8” diameter, or a ring cake tin.

Mix all dry ingredients thoroughly. Mix all wet ingredients thoroughly.

Mix wet into dry, and stir until mixed. This should be really quite sloppy. Pour into tin/s.

Bake in ready-heated oven at mark 3, 325 degrees or 160 degrees.

They will take exactly 45 minutes.

Split and fill and/or ice if you like. (Wonderful if filled with stiffly-beaten cream and raspberries for sumptuous pud.)

Note

If you change the quantities or ingredients or temperatures or baking times the cake won’t work.

Note 2. This cake is low in cholesterol, as it uses oil instead of hard fat.
Banana Macadamia Cheesecake Recipe

Ingredients:

***CRUST***

1/2 cup macadamia nuts -- toasted

2 cups oreo crumbs

6 tablespoons butter -- melted

***FILLING***

4 pounds cream cheese -- softened

2 cups superfine sugar

4 eggs

1 egg yolk

1/4 teaspoon salt

1/2 cup creme de banana liqueur

1/2 cup banana puree -- freshly ground

1/2 cup toasted macadamia nuts -- coarsely ground

***GLAZE***

1 cup pineapple puree -- freshly ground

1 cup pineapple juice

1 cup pineapple preserves

***GARNISH***

whole macadamia nuts

fresh mint leaves

Directions:

Preheat oven to 350 degrees F.

To toast macadamia nuts, spread nuts on a cookie sheet and bake for 5 minutes or until nuts are lightly browned.

Increase oven temperature to 400 degrees F.

To make crust, place toasted macadamia nuts and graham cracker crumbs in a processor and pulse until finely ground.

Combine with butter, mixing well together. Press into the bottom and up the sides of a 10'; spring form pan. Bake for 5 minutes, remove from oven %26amp; set aside to cool.

Reduce oven temperature to 350 degrees F.

To make filling, with an electric mixer set on medium speed beat cream cheese until fluffy.

Beat in sugar until smooth. Add eggs, one at a time. Add egg yolk, salt, creme de banana liqueur, %26amp; banana puree.

Increase mixing speed and continue to beat until batter becomes fluffy and increases in volume. The more air beaten into the batter, the lighter the texture of the finished cheesecake.

Fold in ground toasted macadamia nuts.

Wrap foil around bottom %26amp; sides of the spring form pan. Pour batter into crust %26amp; place spring form pan into a large roasting pan filled with water halfway up the sides of the spring form pan.

Bake for 1 hour, or until set. Remove from oven %26amp; roasting pan.

Increase oven temperature to 400 degrees F.

To make glaze, combine pineapple puree, pineapple juice %26amp; pineapple preserves in a heavy saucepan %26amp;heat to boiling. Reduce heat %26amp; simmer until mixture becomes thick.

Remove from heat, let cool %26amp; spread a thin layer evenly over top of cheesecake. Set aside extra glaze that is not used.

Bake for 10 minutes. Remove from oven %26amp; let cool on a wire rack for 1 to 2 hours.

Garnish cooled cheesecake with macadamia nuts and mint leaves. Serve with extra glaze, if desired.

This recipe for Banana Macadamia Cheesecake serves/makes 12

Banana Caramel Sauce:

1 cup granulated sugar

2 tablespoon water

2 cups heavy cream

2 medium ripe bananas, peeled and sliced

In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar dissolves. Stop stirring, increase heat to high and cook until mixture turns to a dark amber caramel color. Immediately remove pan from heat and slowly add cream and bananas. Return to heat for 1 to 2 minutes, stirring to break up bananas and dissolve crystallized sugar. Set aside.
Simple Sponge Cake

Rated:

Submitted By: Ross

Photo By: Smita

Prep Time: 5 Minutes

Cook Time: 20 Minutes Ready In: 25 Minutes

Servings: 4

';This is a simple sponge cake that can be made in no time at all with only three ingredients. What have you got to lose?';

Ingredients:

3 eggs

1/2 cup castor sugar or superfine sugar 2/3 cup self-rising flour

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.

2. In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.

3. Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 6/5/2009
There are a zillion cake recipes in the world, and I don't think I'm exaggerating.

If you want sponge cake, then visit Tastespotting.com and search ';sponge cake';. They have gorgeous photos to help you decide too.

I've done the search - here's the link:

http://www.tastespotting.com/search/sponge+cake/1
I have to find one for you I filed. You have got to see it. It is adorable!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~…

http://i188.photobucket.com/albums/z319/…

Marzipan for the toes, cheeks, ears, and could be the feet. You can cut the edges down on the bottom cake (it looks smaller then the top one) and use the left over half circles for the arms. You could also bake up some sugar cookies and shape them how you need. Twinkies also come to mind as an option or a banana covered in frosting. Have fun and be imaginative.
Ultimate chocolate cake -http://www.bbcgoodfood.com/recipes/3092/…

ingridients

Ingredients200g good quality dark chocolate , about 60% cocoa solids

200g butter , cut in pieces

1 tbsp instant coffee granules

85g self-raising flour

85g plain flour

1⁄4 tsp bicarbonate of soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75ml buttermilk (5 tbsp)

grated chocolate or curls, to decorate

check the website on how to make it
Hi,

That's really a sweet idea... :)

Check out some cake recipes.......

http://inhouserecipes.com/Main.aspx?Cat=…

Hope you will like them.

Pooja
sponge:

egg, flour, milk and vanilla extract + water and stuff for cake

separate the egg beat it and mix it together
I like to make giant rice krispie square cakes. They are so easy to make and can shape really easyily. Just rice krispies, marshmallow %26amp; butter. Mmmmmm
you could always buy one

but i suppose its cheaper and filled with love if you make it

ask jeeves.