Mix some fresh sliced strawberries with sweetened homemade whipped cream and spread this between the layers and on top of the cake then decorate with whole or halved fresh berries. It is very simple yet elegant and tasty.
STRAWBERRY CREAM FILLING:
2 pints fresh strawberries, hulled
2 cups heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream. Use to fill the cake and frost with extra whipped cream and decorate the cake with the remaining berries.
WAStrawberry cream filling recipe with using fresh strawberries for a cake?
STRAWBERRY FILLING
2 cups hulled fresh strawberries
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
2 tablespoons cold water
3 tablespoons boiling water
1/2 cup heavy (whipping) cream
Crush strawberries in a bowl, then add sugar and let stand.
Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved. Stir dissolved gelatin into strawberries and allow to cool.
Whip cream until stiff. When mixture is the consistency of heavy syrup, fold whipped cream into the strawberry mixture. Allow to set.
Makes 2 1/4 cups
Fills two (8-inch) layersStrawberry cream filling recipe with using fresh strawberries for a cake?
Strawberry Shortcake
';An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.';
鈥?3 pints fresh strawberries
鈥?1/2 cup white sugar
鈥?2 1/4 cups all-purpose flour
鈥?4 teaspoons baking powder
鈥?2 tablespoons white sugar
鈥?1/4 teaspoon salt
鈥?1/3 cup shortening
鈥?1 egg
鈥?2/3 cup milk
鈥?2 cups whipped heavy cream
DIRECTIONS
1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
mix equal amounts of lightly whipped cream and mascarpone cheese together with as many strawberries as you like and a little sugar(if liked). Also a little vanilla is nice mixed in with it as well.
Go to
Jello.com
and in the search bar type in Angel Lush!!!!!!!!!!!
You can use Cool Whip or fresh crean.
YUMMY!!!!!!!!!!!
Have fun!!!!!!!!!!!
:-)
sounds good.... go to the foos network website to get recipes.
simple and tasty is the way to go.
just take some whipped cream and strawberries and mix em up!
http://www.recipestogo.com/cakefrost/cak鈥?/a>
thats my favorite
Strawberry Cream Cheese Pound Cake
3/4 pound butter, softened
1/2 pound cream cheese, softened
2 cups granulated sugar
1 pinch salt
6 eggs, room temperature
3 cups sifted flour
1 pint fresh strawberries, sliced
Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each addition. Spoon the batter into a buttered and floured cake pan (loaf pans or mini-loaf sizes for gift-giving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 hours, until the cake begins to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks
1 (10-inch) angel food cake
1 qt. (4 cups) strawberries, divided
1 Tbsp. milk
1 tub (12 oz.) COOL WHIP Whipped Topping, divided
8 strawberry fans (optional)
Fresh mint leaves (optional)
CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.
SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.
KRAFT KITCHENS TIPS
Healthy Living
Trim 1.5 grams of fat per serving by preparing with COOL WHIP LITE Whipped Topping.
How To Make Strawberry Fans
With sharp knife, cut whole strawberries into thin slices, cutting up to, but not through, stem ends. Hold stem end in place and gently fan out slices from stem.
Strawberries and Cream Angel Cake
Ingredients for 1 Cake
1 (10-inch) prepared angel food cake
6 ounces cream cheese, softened
1 (14 ounce) can Eagle庐 Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup ReaLemon庐 Lemon Juice from Concentrate
1 teaspoon almond extract
3 drops red food coloring, optional
1 cup whipping cream, whipped
1 cup chopped fresh strawberries
Additional fresh strawberries, optional
This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.
Cut 1-inch slice crosswise from top of cake; set aside.
With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.
In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.
Garnish cake with additional strawberries if desired. Store in refrigerator.
STRAWBERRY CREAM-FILLED ANGEL CAKE
1 (15 oz.) pkg. angel food cake mix
1 1/3 c. (15 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 pkgs. Dream Whip, prepared to pkg. directions
2 pts. fresh strawberries, washed %26amp; hulled or 2 boxes frozen berries, drained
Prepare and bake angel food cake according to package directions in a 10';x4'; tube pan. Invert cake on wire rack until cold, carefully remove from pan and place, top side down, on a serving plate.
In medium sized bowl, combine sweetened condensed milk, lemon juice and almond extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold into sweetened condensed milk mixture. Chill 10 to 15 minutes.
Slice a 1'; horizontal layer from top of cake. Carefully lift off and set aside. Measure an inch in from outer edge of cake and an inch from center hole and mark with toothpicks. With sharp knife, cut a pick mark down to within an inch from bottom.
Slowly cut around the entire cake. Start to cut an inch in from center hole and again cut down to within one inch from cake bottom and around entire cake. With fork carefully remove the center cut of cake.
This will leave a hollow shell of cake with inner and outer walls about one inch thick with a base of equal thickness. Tear or cut the removed portion of cake into 1'; cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream mixture into a medium size bowl.
Stir in cake pieces until well blended. Gently fold in one pint of whole strawberries. Lightly spoon this mixture into the cake shell. Place layer cut for top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake.
Place in freezer and chill about two hours or until frosting is firm. At serving time, garnish top and sides of cake with remaining strawberries
Monday, November 21, 2011
Any easy recipe for a birthday cake???
it s my best friend s birthday and i want to make a birthday cake for her. i want something easy but ,u know...,cool.Any easy recipe for a birthday cake???
Here is my easy cake trick.
Use any box cake mix flavor you want. Make a few changes to what you put in it. Instead of the water it calls for, use milk. Instead of the oil that it calls for, use melted butter or margarine. If it is chocolate, add a tablespoon or two of cocoa powder and try buttermilk instead of regular milk. If it is a white cake (or yellow), add a little vanilla extract.
As for icing, use the stuff in the can already. Decorate it with the tubes of colored icing, the hardened candy like decorations, or not at all. Your friend will be very happy at the effort of a home baked cake...and that you remembered the birthday.
I make changes like this all of the time, and everyone swears that my cakes are homemade from scratch. They are not.Any easy recipe for a birthday cake???
Buy a choc cake, Angel Delight Chocolate Flavour, Bag Malteasers, cover cake in Angel Delight, decorate with Malteasers and candles.
One Coooooool Delicious Cake. Enjoy.
Good Luck
Lain.
Tops
go to the grocery store and buy one........:))) easiest
box mix. a little oil, a couple of eggs, a pan, mix it up, bake it for 20 minutes, when it cools, frost it, write happy birthday, and enjoy.
Ingredients
1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Directions
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling
Lemon Cake Filling
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
For the topping:
Cool White Whipped Cream Frosting
Prepare to whip one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon vanilla.
In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.
In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping鈥攄o not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)
Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.
Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.chooze and enjoy
Buy an Angel Food cake and frost it with cool whip that's been mixed in with Chocolate instant pudding. (make the pudding with 1/2 the milk required, then fold the pudding mixture in with cool whip) Wa-la! Happy Birthday cake! Yummmy
mail on my id or come to chat my email id is a_handsome_25@yahoo.comeveryday minerals
Here is my easy cake trick.
Use any box cake mix flavor you want. Make a few changes to what you put in it. Instead of the water it calls for, use milk. Instead of the oil that it calls for, use melted butter or margarine. If it is chocolate, add a tablespoon or two of cocoa powder and try buttermilk instead of regular milk. If it is a white cake (or yellow), add a little vanilla extract.
As for icing, use the stuff in the can already. Decorate it with the tubes of colored icing, the hardened candy like decorations, or not at all. Your friend will be very happy at the effort of a home baked cake...and that you remembered the birthday.
I make changes like this all of the time, and everyone swears that my cakes are homemade from scratch. They are not.Any easy recipe for a birthday cake???
Buy a choc cake, Angel Delight Chocolate Flavour, Bag Malteasers, cover cake in Angel Delight, decorate with Malteasers and candles.
One Coooooool Delicious Cake. Enjoy.
Good Luck
Lain.
Tops
go to the grocery store and buy one........:))) easiest
box mix. a little oil, a couple of eggs, a pan, mix it up, bake it for 20 minutes, when it cools, frost it, write happy birthday, and enjoy.
Ingredients
1 cups sugar
1/4 teaspoons salt
1/4 cup shortening
1 large egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 tablespoons baking powder
3/4 cups milk
Directions
Preheat the oven to 375 degrees. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Dust two if you are doubling the recipe for a layer cake.
1. Cream the sugar, salt, and shortening together. Add the egg and beat until light and fluffy. Add the vanilla.
2. In another bowl, mix the flour and baking powder together.
3. Add about one-third of the dry ingredients to the creamed mixture and mix briefly. Add about one-third of the milk and mix. Continue twice more with the remaining flour and milk. Do not over mix. Scrape the batter into the pan.
4. Bake for 25 to 30 minutes or until the cake tests done with a toothpick.
5. Let the cake rest in the pan for about five minutes and then remove it to a wire rack to continue cooling
Lemon Cake Filling
2 tablespoons cornstarch
3/4 cup granulated sugar
1/2 cup water
2 large egg yolks
zest from one small lemon
1/4 cup lemon juice (fresh squeezed or battled from concentrate)
1 tablespoon butter
Combine the cornstarch and sugar in a medium saucepan. Stir in the water. Add the egg yolks, zest, and lemon juice. Cook over medium heat, stirring with a whisk often, until the mixture comes to a boil. Cook for one more minute. Set aside to cool.
For the topping:
Cool White Whipped Cream Frosting
Prepare to whip one cup heavy whipping cream with three tablespoons sugar and 1/2 teaspoon vanilla.
In a cup, mix 1/2 teaspoon unflavored gelatin powder with one tablespoon cold water. Heat it in the microwave for 6 to 8 seconds, and then stir again. Repeat. If the granules are not dissolved, repeat a third time.
In a bowl, whip the whipping cream and granulated sugar. While the gelatin is still hot, drizzle it into the whipped cream as you are whipping鈥攄o not turn the mixer off. (If the gelatin cools, it will solidify. If it is not mixed as it hits the whipping cream, droplets will solidify in your frosting.)
Add the vanilla. Continue beating until the frosting forms stiff peaks. Frost your cake. The frosting should keep its form for two days or more if refrigerated.
To assemble:
1. With a long-bladed, serrated knife, split the cake horizontally.
2. Spread the lemon filling on the bottom half of the cake. Place the top half on the filling.
3. Frost the cake.
Since the filling includes eggs and the frosting includes milk, this cake should be refrigerated.chooze and enjoy
Buy an Angel Food cake and frost it with cool whip that's been mixed in with Chocolate instant pudding. (make the pudding with 1/2 the milk required, then fold the pudding mixture in with cool whip) Wa-la! Happy Birthday cake! Yummmy
mail on my id or come to chat my email id is a_handsome_25@yahoo.com
Is there a easy simple recipe for angel food cake please?
Angel food cake is made from whipped egg whites, and there are no easy and simple recipes involving whipped egg whites. They require careful attention to temperature, and scrupulous cleaniless is imperative.
This is as simple as any recipe, though, and unlike the plastic foam they sell at the supermarket, this one is *moist*.
* 1 1/4 cups cake flour
* 1 3/4 cups white sugar
* 1/4 teaspoon salt
* 1 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.Is there a easy simple recipe for angel food cake please?
Read the back of the cake box.Is there a easy simple recipe for angel food cake please?
angel food cake
INGREDIENTS:
1 1/3 cups egg whites (takes approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
PREPARATION:
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
Fold flour mixture gently into batter until well incorporated.
Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.
Makes one 10-inch Angel Food Cake.
1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Angel Food Cake
Recipe courtesy Alton Brown
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
The easiest I can think of is to go to the store and buy one! Happy Shopping!
I get all my recipes from www.cooks.com
Try it you may like it :-)
This is as simple as any recipe, though, and unlike the plastic foam they sell at the supermarket, this one is *moist*.
* 1 1/4 cups cake flour
* 1 3/4 cups white sugar
* 1/4 teaspoon salt
* 1 1/2 cups egg whites
* 1 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
1. Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
2. Sift together flour, sugar, and salt. Repeat five times.
3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
4. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
5. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.Is there a easy simple recipe for angel food cake please?
Read the back of the cake box.Is there a easy simple recipe for angel food cake please?
angel food cake
INGREDIENTS:
1 1/3 cups egg whites (takes approximately 10 large eggs)
1 1/3 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar, put through sifter twice
1 teaspoon vanilla
1 cup cake flour, sifted before measuring
PREPARATION:
Beat egg whites; add cream of tartar and salt when eggs are frothy. Continue beating until egg whites stand in peaks. Gradually beat in 1 cup of granulated sugar. Fold in vanilla. Sift the sifted and measured flour three more times; mix with remaining 1/2 cup of sugar.
Fold flour mixture gently into batter until well incorporated.
Pour angel food cake batter into an ungreased 10-inch tube pan. Bake at 325掳 for 55 to 65 minutes. Remove from oven and invert pan (turn upside down, cake and all) until angel food cake is entirely cooled.
Makes one 10-inch Angel Food Cake.
1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping
Preheat the oven to 350 degrees F. Move a rack to the bottom position.
Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
Remove cake from oven and invert onto glass bottle to cool.
Frost cake with whipped topping and garnish with reserved orange segments.
Angel Food Cake
Recipe courtesy Alton Brown
1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs you can get.
The easiest I can think of is to go to the store and buy one! Happy Shopping!
I get all my recipes from www.cooks.com
Try it you may like it :-)
I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
INGREDIENTS
1 cup confectioners' sugar
1/4 cup shortening
1-1/2 teaspoons water
1/4 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
You don't need to make it yourself. Justuy a ready-made tube at the supermarket in the baking aisle. They have assorted colors -- including white.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
sugar and unsalted butter, oh and some vanilla extract (but be careful because that could change the color).
go get one of the icing tubes at the grocery store for such a small decoration job
Start off with some cream cheese, a couple ounces. Then add 1-2 tablespoon of butter. The cream cheese and butter needs to be room temperature and then mix them together. Now, slowly blend confectionate sugar into the mix and add one teaspoon of vanilla extract. The amount of cream cheese, butter and confectionate sugar depends on how much icing you need. Play it by sight.
I use this recipe to frost my cake. It's delicious on chocolate cake. For a 9 x 13 cake, I would use 8 oz of cream cheese, half a stick of butter, one tablespoon of vanilla extract and 3 cups of confectionate sugar.
check out allrecipes.com
Powdered sugar and few drops of water... You could add a bit of Crisco, but not too much. It's so much easier to get a tube and be done with it. They also come with tips, so you can write really pretty with them.
Hope this helps.
1 cup confectioners' sugar
1/4 cup shortening
1-1/2 teaspoons water
1/4 teaspoon clear imitation vanilla extract
DIRECTIONS
In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
You don't need to make it yourself. Justuy a ready-made tube at the supermarket in the baking aisle. They have assorted colors -- including white.I need a small batch of icing to write WHITE letters on a cake... can you please tell me a recipe?
sugar and unsalted butter, oh and some vanilla extract (but be careful because that could change the color).
go get one of the icing tubes at the grocery store for such a small decoration job
Start off with some cream cheese, a couple ounces. Then add 1-2 tablespoon of butter. The cream cheese and butter needs to be room temperature and then mix them together. Now, slowly blend confectionate sugar into the mix and add one teaspoon of vanilla extract. The amount of cream cheese, butter and confectionate sugar depends on how much icing you need. Play it by sight.
I use this recipe to frost my cake. It's delicious on chocolate cake. For a 9 x 13 cake, I would use 8 oz of cream cheese, half a stick of butter, one tablespoon of vanilla extract and 3 cups of confectionate sugar.
check out allrecipes.com
Powdered sugar and few drops of water... You could add a bit of Crisco, but not too much. It's so much easier to get a tube and be done with it. They also come with tips, so you can write really pretty with them.
Hope this helps.
Recipe for Chocolate cake?
Can any1 give me the recipe for Chocolate cake without EGGSRecipe for Chocolate cake?
Welfare Cake
';This cake is so moist that you would swear it was from a box!';
Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.Recipe for Chocolate cake?
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
This site has great recipes without eggs..
www.ochef.com
Hope this helps
PHIL M
I don't know if this is what you are after, but this one is so good.
Better Than Sex Cake
Mix together:
1 cup flour
!/2 cup Chopped nuts
1 stick of butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes
Mix together
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on ';cooled'; 1st layer
Mix together
6 ounces instant chocolate pudding
3 cups cold milk
Beat until thick, spread on 2nd layer
Spread cool whip over pudding, covering all
Grate a chocolate bar over top of cool whip
Sprinkle with nuts if desired
KEEP IN ICE BOX
Chocolate Fudge Cake
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup vegetable oil
2 cups cold water
2 tbsp vinegar
1-2 tsp of cinnamon or instant espresso *Optional*
Preheat oven to 350 degrees. Combine all dry ingredients well in a large bowl. Mix in all wet ingredients. Pour batter into a greased Bundt pan and bake until done in the center (About 50-60 minutes)
This is absolutely the most moist cake I have ever had...all my friends rave about it.
Welfare Cake
';This cake is so moist that you would swear it was from a box!';
Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.Recipe for Chocolate cake?
Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water (or ice coffee)
2 tsp vanilla extract
2 tsp vinegar
Preparation:
Preheat oven to 375掳F (190掳C). Use a small brownie size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in 鈥?immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.
Optional: after you add the vinegar, you can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand)
This site has great recipes without eggs..
www.ochef.com
Hope this helps
PHIL M
I don't know if this is what you are after, but this one is so good.
Better Than Sex Cake
Mix together:
1 cup flour
!/2 cup Chopped nuts
1 stick of butter
Press in a 9 X 13 pan, bake at 350 for 20 minutes
Mix together
8 ounces cream cheese
1 cup powder sugar
1 cup cool whip
Spread on ';cooled'; 1st layer
Mix together
6 ounces instant chocolate pudding
3 cups cold milk
Beat until thick, spread on 2nd layer
Spread cool whip over pudding, covering all
Grate a chocolate bar over top of cool whip
Sprinkle with nuts if desired
KEEP IN ICE BOX
Chocolate Fudge Cake
3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
2/3 cup vegetable oil
2 cups cold water
2 tbsp vinegar
1-2 tsp of cinnamon or instant espresso *Optional*
Preheat oven to 350 degrees. Combine all dry ingredients well in a large bowl. Mix in all wet ingredients. Pour batter into a greased Bundt pan and bake until done in the center (About 50-60 minutes)
This is absolutely the most moist cake I have ever had...all my friends rave about it.
Jello cake or pie recipe with whip cream?
i need the recipe to this i used to eat this jello mold or was young all i remeber is it had a graham cracker crust bottom and the jello was cute up into squares mixed in with whip cream please help!!!Jello cake or pie recipe with whip cream?
Crown Jewel Dessert
1 4 serving size package lime Jello
1 4 serving size package orange Jello
2 4 serving size packages strawberry Jello
4 cups boiling water
2 cups cold water
1 8 ounce tub Cool Whip whipped topping, thawed
Prepare lime orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until firm. Cut into 1/2 inch cubes; measure 1 cup of each flavor. Stir remaining 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in remaining cold water. Refrigerate about 45 minutes or until slightly thickened. Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 inch by 5 inch pan. Refrigerate 4 hours or overnight until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. 16 servings.
*before you unmold the recipe you may add a crust of graham cracker crumbs mixed with enough melted butter to hold them togetherJello cake or pie recipe with whip cream?
I've given you the link to Jello recipes below at Kraft Foods. They have LOTS of recipes. If you can't find the one you're remembering, I'm sure you'll find one to enjoy.
Happy memories!
Crown Jewel Dessert
1 4 serving size package lime Jello
1 4 serving size package orange Jello
2 4 serving size packages strawberry Jello
4 cups boiling water
2 cups cold water
1 8 ounce tub Cool Whip whipped topping, thawed
Prepare lime orange and 1 package strawberry gelatin separately as directed on package, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into separate 8 inch square pans. Refrigerate 4 hours or until firm. Cut into 1/2 inch cubes; measure 1 cup of each flavor. Stir remaining 1 cup boiling water into remaining package of strawberry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in remaining cold water. Refrigerate about 45 minutes or until slightly thickened. Stir in 1/2 of the whipped topping. Gently stir in measured gelatin cubes. Pour into 9 inch by 5 inch pan. Refrigerate 4 hours or overnight until firm. Unmold. Garnish with remaining whipped topping and gelatin cubes, if desired. 16 servings.
*before you unmold the recipe you may add a crust of graham cracker crumbs mixed with enough melted butter to hold them togetherJello cake or pie recipe with whip cream?
I've given you the link to Jello recipes below at Kraft Foods. They have LOTS of recipes. If you can't find the one you're remembering, I'm sure you'll find one to enjoy.
Happy memories!
The recipe to a red velvet cake?
Red velvet cake recipes
Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story.
1/2 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
PREPARATION:
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.
Cream Cheese Frosting makes this cake even better!!The recipe to a red velvet cake?
this is the recipe to Cake Man Raven's red velvet cake.
http://www.cakemanraven.com/recipe.htm
a lot of people (newspapers, etc) have rated cake man raven as the best red velvet cake in new york city. it's the cake that a lot of celebrities go and buy.
Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.
Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.
Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.
Bake @ 350 degrees for 20-30 minutes.
Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.
Serves 10-12The recipe to a red velvet cake?
Cake
1 box Betty Crocker庐 SuperMoist庐 German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened baking cocoa
Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
1. Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.
or from scratch
Ravishing Red Velvet Cake
Submitted by: Julie Dugas
Rated: 4 out of 5 by 56 members Yields: 12 servings
';Quick and easy red velvet cake.';
INGREDIENTS:
1/2 cup shortening
1 teaspoon butter flavored
extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened
cocoa powder
1 cup buttermilk
1 teaspoon salt 2 1/2 cups sifted all-purpose
flour
1 tablespoon distilled white
vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream
cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.
2. Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.
3. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.
4. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.
5. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
Although the details are sketchy at best, red velvet cake is not as Southern as many like to think. The story, which began circulating some time in the 1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner's request for the recipe, then a short time later sent her a bill in the amount of $100. The angry woman, apparently with revenge in mind, then began circulating the recipe along with the story.
1/2 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
PREPARATION:
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.
Cream Cheese Frosting makes this cake even better!!The recipe to a red velvet cake?
this is the recipe to Cake Man Raven's red velvet cake.
http://www.cakemanraven.com/recipe.htm
a lot of people (newspapers, etc) have rated cake man raven as the best red velvet cake in new york city. it's the cake that a lot of celebrities go and buy.
Yields: Three, 9-inch layer cakes Baking Time: 15-20 minutes, 325 degrees pre-heated oven Level of Difficulty: Moderate.
Dry Ingredients: 2-1/2 cups of cake flour, 1 1/2 cups of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of fine salt and 1 teaspoon of cocoa powder.
Wet Ingredients: 1 cup of buttermilk, 2 eggs, 1 teaspoon of vinegar (white distilled), 1-1/2 cups of vegetable oil, 1 oz. of red food coloring and 1 tsp. of vanilla extract. Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.
Bake @ 350 degrees for 20-30 minutes.
Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness. Add 2 teaspoons of vanilla extract and frost the cake.
Serves 10-12The recipe to a red velvet cake?
Cake
1 box Betty Crocker庐 SuperMoist庐 German chocolate cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetened baking cocoa
Frosting
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar
1. Heat oven to 350掳F (325掳F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
4. In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for 13x9-inch pan or two 9-inch round pans.
or from scratch
Ravishing Red Velvet Cake
Submitted by: Julie Dugas
Rated: 4 out of 5 by 56 members Yields: 12 servings
';Quick and easy red velvet cake.';
INGREDIENTS:
1/2 cup shortening
1 teaspoon butter flavored
extract
1 1/2 cups white sugar
2 eggs
4 tablespoons red food coloring
2 tablespoons unsweetened
cocoa powder
1 cup buttermilk
1 teaspoon salt 2 1/2 cups sifted all-purpose
flour
1 tablespoon distilled white
vinegar
1 teaspoon baking soda
1/2 cup butter
1 (8 ounce) package cream
cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans.
2. Cream shortening, butter flavoring, sugar, and eggs until light and fluffy. Make a paste with food coloring and cocoa and add to the shortening mixture.
3. Mix buttermilk, salt, baking soda and vinegar; add to mixture. Slowly add flour to mixture.
4. Put batter into 2 greased 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes. Allow to cool completely, then frost with Cream Cheese Frosting.
5. To Make Cream Cheese Frosting: Combine 1/2 cup butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Mix until well blended.
Looking for the recipe for Spumoni cake?
has 3 layers 1 white 1 red 1 green that is pistachio flavored the red maybe cherry not sureLooking for the recipe for Spumoni cake?
This is a real easy one...but it is VERY good!
SPUMONI CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
1 (8 oz.) sour cream
1 small pkg. instant vanilla pudding
1/2 c. walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
2 oz. unsweetened chocolate melted
Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat together 2 minutes at medium speed. Divide batter into 3 bowls. To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries and red food coloring. To bowl 3 add melted chocolate. Mix each well. Pour green batter into well greased tube or bundt pan, then add pink batter, then chocolate. Do Not Swirl. Bake at 350 degrees for 50 to 60 minutes. Cool, then turn out on cake plate with green layer on top.
CHOCOLATE GLAZE:
1 c. confectioners sugar
2 oz. unsweetened chocolate melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Combine all ingredients and drizzle over cake.
The link below will take you to several more Spumoni Cake recipes:Looking for the recipe for Spumoni cake?
Spumoni Cake
1 cake 1录 hours 30 min prep
1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)
Divide batter equally into 3 bowls.
Bowl#1: add nuts, extract and 6 drops green food coloring.
Bowl#2: add cherries and 6 drops red food coloring.
Bowl#3: add melted chocolate.
Grease a tube pan.
Layer green, then red, then chocolate in pan.
Bake at 350 degrees for 45 minutes.
Sprinkle with powdered sugar when cool.
here you go...
Spumoni Cake
1 box yellow cake mix
4 eggs
3/4 C. vegetable oil
8 oz. sour cream
1 small box instant vanilla pudding
Green food coloring
1 C. chopped nuts
Red food coloring
1/2 C. drained and quartered maraschino cherries
2 oz. melted unsweetened chocolate
1/2 t. almond extract
Mix the first five ingredients well and divide among 3 bowls.
Into the first bowl put green food coloring and 1 cup chopped nuts.
Into the second bowl put red food coloring and 1/2 cup drained and quartered maraschino cherries.
Into the third bowl put 2 ounces melted unsweetened chocolate and 1/2 teaspoon almond extract.
Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate.
Bake at 350潞F for 55 minutes.
Drizzle with your favorite icing.everyday minerals
This is a real easy one...but it is VERY good!
SPUMONI CAKE
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
1 (8 oz.) sour cream
1 small pkg. instant vanilla pudding
1/2 c. walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
2 oz. unsweetened chocolate melted
Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix. Beat together 2 minutes at medium speed. Divide batter into 3 bowls. To 1 bowl add walnuts, green food coloring and almond extract. To bowl 2 add drained cherries and red food coloring. To bowl 3 add melted chocolate. Mix each well. Pour green batter into well greased tube or bundt pan, then add pink batter, then chocolate. Do Not Swirl. Bake at 350 degrees for 50 to 60 minutes. Cool, then turn out on cake plate with green layer on top.
CHOCOLATE GLAZE:
1 c. confectioners sugar
2 oz. unsweetened chocolate melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Combine all ingredients and drizzle over cake.
The link below will take you to several more Spumoni Cake recipes:Looking for the recipe for Spumoni cake?
Spumoni Cake
1 cake 1录 hours 30 min prep
1 package white cake mix, with pudding in it
4 large eggs
3/4 cup oil
8 ounces sour cream
1 (3 ounce) box instant vanilla pudding
1/3 cup chopped walnuts
1/2 teaspoon almond extract
4 ounces maraschino cherries, in halves
2 ounces unsweetened chocolate (melted)
red food coloring
green food coloring
powdered sugar, for topping (10x)
Divide batter equally into 3 bowls.
Bowl#1: add nuts, extract and 6 drops green food coloring.
Bowl#2: add cherries and 6 drops red food coloring.
Bowl#3: add melted chocolate.
Grease a tube pan.
Layer green, then red, then chocolate in pan.
Bake at 350 degrees for 45 minutes.
Sprinkle with powdered sugar when cool.
here you go...
Spumoni Cake
1 box yellow cake mix
4 eggs
3/4 C. vegetable oil
8 oz. sour cream
1 small box instant vanilla pudding
Green food coloring
1 C. chopped nuts
Red food coloring
1/2 C. drained and quartered maraschino cherries
2 oz. melted unsweetened chocolate
1/2 t. almond extract
Mix the first five ingredients well and divide among 3 bowls.
Into the first bowl put green food coloring and 1 cup chopped nuts.
Into the second bowl put red food coloring and 1/2 cup drained and quartered maraschino cherries.
Into the third bowl put 2 ounces melted unsweetened chocolate and 1/2 teaspoon almond extract.
Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate.
Bake at 350潞F for 55 minutes.
Drizzle with your favorite icing.
I need pictures of a COFFE CUP CAKE???? and a recipe???
As the question says.
If you don't understand this is one example
http://www.anniebs.com/p7hg_img_1/fullsi鈥?/a>
I need lots of different pictures and a recipe please
Please dont say, just type it into google images, because that doesn't really help and is a waste of time
thanksI need pictures of a COFFE CUP CAKE???? and a recipe???
What could be nice is the following:
Make two round cakes. One large, one smaller.
use the smaller one to cut a shape of a handle. But frost the first cake in a color you'd like for your cup and on top, but in the middle (leaving a border of color) make the center brown like coffee. frost the ';handle'; in the same color as the cup and attach to side of cake using frosting and maybe a tooth pick or two.
with the extra cake just cut into small squares and coat with white frosting to imitate sugar cubes. Stack these on a smaller plate next to the coffee cup cake.
I'd use yellow cake mix but add instant espresso to it to give it that coffee flavor. Maybe a little Kahlua too.
Good Luck.....I need pictures of a COFFE CUP CAKE???? and a recipe???
Coffee Cupcakes
19 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
Whipped Cream Topping?
3/4 cup heavy cream
2 tablespoons sugar
1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick
Dutch Crumb Coffee Cake Recipe
4 cups unsifted flour
1 tsp baking powder
2/3 cup shortening
1/2 tsp salt
2 1/2 cups granulated sugar
1 tsp cinnamon
2 eggs beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut
Oven Temp ~ 350掳 Baking Time ~ 35 Min.
Pan Type ~ three 8 inch round pans
Preheat oven, grease and flour pans.
Blend first five ingredients together, and set aside one cup of this mixture as a topping base to use later. In a separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 prepared pans. Sprinkle topping equally on top of batter in all 3 pans. Bake.
found a picture on the net...
http://www.thecupcakecompany.eu/pictures/menu_coffee.jpg
What the heck is that? Is it edible or is that a real cup with paper sticking out of it. The picture doesn't help, sorry.
If you don't understand this is one example
http://www.anniebs.com/p7hg_img_1/fullsi鈥?/a>
I need lots of different pictures and a recipe please
Please dont say, just type it into google images, because that doesn't really help and is a waste of time
thanksI need pictures of a COFFE CUP CAKE???? and a recipe???
What could be nice is the following:
Make two round cakes. One large, one smaller.
use the smaller one to cut a shape of a handle. But frost the first cake in a color you'd like for your cup and on top, but in the middle (leaving a border of color) make the center brown like coffee. frost the ';handle'; in the same color as the cup and attach to side of cake using frosting and maybe a tooth pick or two.
with the extra cake just cut into small squares and coat with white frosting to imitate sugar cubes. Stack these on a smaller plate next to the coffee cup cake.
I'd use yellow cake mix but add instant espresso to it to give it that coffee flavor. Maybe a little Kahlua too.
Good Luck.....I need pictures of a COFFE CUP CAKE???? and a recipe???
Coffee Cupcakes
19 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.
Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.
Whipped Cream Topping?
3/4 cup heavy cream
2 tablespoons sugar
1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick
Dutch Crumb Coffee Cake Recipe
4 cups unsifted flour
1 tsp baking powder
2/3 cup shortening
1/2 tsp salt
2 1/2 cups granulated sugar
1 tsp cinnamon
2 eggs beaten
1 1/2 cups buttermilk
1 tsp baking soda
1 cup brown sugar
1/2 cup coconut
Oven Temp ~ 350掳 Baking Time ~ 35 Min.
Pan Type ~ three 8 inch round pans
Preheat oven, grease and flour pans.
Blend first five ingredients together, and set aside one cup of this mixture as a topping base to use later. In a separate bowl, mix the eggs, buttermilk and baking soda together. Then blend the remaining portion of the original crumb mixture, stirring thoroughly. There will be some small lumps in the batter. Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier. Pour coffee cake batter mixture into 3 prepared pans. Sprinkle topping equally on top of batter in all 3 pans. Bake.
found a picture on the net...
http://www.thecupcakecompany.eu/pictures/menu_coffee.jpg
What the heck is that? Is it edible or is that a real cup with paper sticking out of it. The picture doesn't help, sorry.
I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Please help. I need a Bakery Whipping Cream Recipe that is thick enough to frost a cake and that can hold up to make flowers and borders ect and that will hold up!I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Whipped Cream Frosting Recipe
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This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled ';pasteurized'; or ';ultra-pasteurized';. Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy ';whipping'; cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Whipped Cream:
1 cup (236 ml) heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened strawberry puree
Read more: ';Whipped Cream Frosting Recipe With Picture - Joyofbaking.com'; - http://www.joyofbaking.com/WhippedCreamF鈥?/a>I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
try adding lemon juice to whipping cream thats what I do or this recipe I found.
Ingredients
* Whipping Cream (heavy)
* Box of (Sugar Free) Instant Vanilla Pudding (my pref)
* Splenda or sugar is optional
Directions
1. I use one to two Table spoons of 'Instant sugar free vanilla pudding (Your choice of flavors) powder to one cup heavy whipping Cream while whipping. If I use a pint of cream, I use about 3 to 4 Tab. of powder.. over time you get the feeling of how stiff you want your cream (adjust to your preference)... if it is stiff enough, you can use the whipped cream as icing!! WaaLaa!!! Wonderful Whipped Cream. Another thing, in Germany they do not sweeten their cream, if the cream is really fresh, it will be sweet... I use Splenda to at times for a little more sweetness.
good luck
I suggest you use topping cream instead of whipping cream because it comes as it was, further more its color is pure white so that does not affect any colour you want to add in.
Try these 2 brands ';Richs'; or ';Pour N Whip';
Good luck1
Whipped Cream Frosting Recipe
Printer Friendly Page
This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled ';pasteurized'; or ';ultra-pasteurized';. Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy ';whipping'; cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Whipped Cream:
1 cup (236 ml) heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons cocoa powder (I use Dutch-processed) plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (118 ml) lightly sweetened strawberry puree
Read more: ';Whipped Cream Frosting Recipe With Picture - Joyofbaking.com'; - http://www.joyofbaking.com/WhippedCreamF鈥?/a>I need a stiff whipping cream recipe that is good for decorating cake and making flowers ect...?
Better Cream Whipped Cake Icing
录 cup cold water
1 tsp unflavored gelatin
1 cup heavy whipping cream
1 Tbsp. white sugar
陆 tsp vanilla extract
Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes. Dissolve gelatin by microwaving for 3 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.
Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly. Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Spread on cooled cake immediately.
try adding lemon juice to whipping cream thats what I do or this recipe I found.
Ingredients
* Whipping Cream (heavy)
* Box of (Sugar Free) Instant Vanilla Pudding (my pref)
* Splenda or sugar is optional
Directions
1. I use one to two Table spoons of 'Instant sugar free vanilla pudding (Your choice of flavors) powder to one cup heavy whipping Cream while whipping. If I use a pint of cream, I use about 3 to 4 Tab. of powder.. over time you get the feeling of how stiff you want your cream (adjust to your preference)... if it is stiff enough, you can use the whipped cream as icing!! WaaLaa!!! Wonderful Whipped Cream. Another thing, in Germany they do not sweeten their cream, if the cream is really fresh, it will be sweet... I use Splenda to at times for a little more sweetness.
good luck
I suggest you use topping cream instead of whipping cream because it comes as it was, further more its color is pure white so that does not affect any colour you want to add in.
Try these 2 brands ';Richs'; or ';Pour N Whip';
Good luck1
Does this german chocolate cake recipe sound better than the last?
http://www.latimes.com/features/printedi鈥?/a>Does this german chocolate cake recipe sound better than the last?
Sure does. That's the recipe I've used since I started cooking. Tried and true.Does this german chocolate cake recipe sound better than the last?
honey, try this recipe
http://www.davidlebovitz.com/archives/20鈥?/a>
Don麓t know the last. But this one no --- has no whipped cream.
Greetings from Hamburg, Germany
yep sounds good
Sure does. That's the recipe I've used since I started cooking. Tried and true.Does this german chocolate cake recipe sound better than the last?
honey, try this recipe
http://www.davidlebovitz.com/archives/20鈥?/a>
Don麓t know the last. But this one no --- has no whipped cream.
Greetings from Hamburg, Germany
yep sounds good
Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
thanks alot if tou want to help....Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Simple tastey 10 minute microwave cake....
Get a box of devils food cake mix, and a tub of chocolate fudge icing (you will only use about 3/4 of this). Mix the batter up like it says on the box.
Spray Pam (baking spray) in a ';microwave safe fluted bundt pan'; fill about 3/4 of the way up with the batter. then open icing and add little scoops of the icing to the cake batter in random places and push it down into the batter. Bake this in microwave for 10 minutes. flip it over onto a big platter when you take it from the microwave and you will have a piping hot fudgey treat to serve your friends in just a matter of minutes!
Be careful the cake/filling is very hot...
you can also add chocolate chips or cherry pie filling just use your imagination for what you can add to this.
serve with whipped topping.Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Here it is
http://www.chocolate-playground.com/choc鈥?/a>
hello ! i,m giving you the best chocolate cake recepi , its swiss chocolate cake , ihave done many times at home and its just delicious , there wont be left anything form it in one hour . enjoy
bua
INGREDIENTS
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
1 1/4 cups evaporated milk
2 eggs
2 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon red food coloring
DIRECTIONS
Sift together flour, baking powder, soda, salt, and sugar.
Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
Frost with Chocolate Torte Frosting when completely cooled.
Simple tastey 10 minute microwave cake....
Get a box of devils food cake mix, and a tub of chocolate fudge icing (you will only use about 3/4 of this). Mix the batter up like it says on the box.
Spray Pam (baking spray) in a ';microwave safe fluted bundt pan'; fill about 3/4 of the way up with the batter. then open icing and add little scoops of the icing to the cake batter in random places and push it down into the batter. Bake this in microwave for 10 minutes. flip it over onto a big platter when you take it from the microwave and you will have a piping hot fudgey treat to serve your friends in just a matter of minutes!
Be careful the cake/filling is very hot...
you can also add chocolate chips or cherry pie filling just use your imagination for what you can add to this.
serve with whipped topping.Recipe all about chocolate(cake/dark/white/etc chocolate)...please,for my school?
Here it is
http://www.chocolate-playground.com/choc鈥?/a>
hello ! i,m giving you the best chocolate cake recepi , its swiss chocolate cake , ihave done many times at home and its just delicious , there wont be left anything form it in one hour . enjoy
bua
INGREDIENTS
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups white sugar
1/2 cup butter
1 1/4 cups evaporated milk
2 eggs
2 1/2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon red food coloring
DIRECTIONS
Sift together flour, baking powder, soda, salt, and sugar.
Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
Frost with Chocolate Torte Frosting when completely cooled.
What is the recipe for Swedish carrot cake?
Swiss Carrot Cake
';A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.';
INGREDIENTS
5 egg yolks
1 1/4 cups white sugar
1 1/2 cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
http://allrecipes.com/Recipe/Swiss-Carro鈥?/a>
Swedish Carrot Cake (Morotskaka
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
http://www.gretchencooks.com/recipes/753鈥?/a>
(*-*)What is the recipe for Swedish carrot cake?
Swedish Carrot Cake (Morotskaka)
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese frosting.What is the recipe for Swedish carrot cake?
Ingredients: Metric Units
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
Frosting:
1 8 oz. package Philadelphia cream cheese, softened
2 Tbsp butter, softened
3/4 c confectioner鈥檚 sugar (powdered sugar)
1 tsp vanilla extract
shredded coconut, for garnish
';A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.';
INGREDIENTS
5 egg yolks
1 1/4 cups white sugar
1 1/2 cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
http://allrecipes.com/Recipe/Swiss-Carro鈥?/a>
Swedish Carrot Cake (Morotskaka
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
http://www.gretchencooks.com/recipes/753鈥?/a>
(*-*)What is the recipe for Swedish carrot cake?
Swedish Carrot Cake (Morotskaka)
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese frosting.What is the recipe for Swedish carrot cake?
Ingredients: Metric Units
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Directions:
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil
1 1/4 c sugar
4 eggs
2 c flour
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
1 tsp salt
3 1/3 c carrots, finely shredded
3/4 c chopped hazelnuts
1 c raisins
Preheat the oven to 350掳F.
Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).
Grate carrots. (About four large carrots will do the trick.)
Chop hazelnuts.
In a large bowl, beat oil and sugar. Add eggs one at a time.
In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the batter.
Stir in carrots, nuts, and raisins.
Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.
Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
Frosting:
1 8 oz. package Philadelphia cream cheese, softened
2 Tbsp butter, softened
3/4 c confectioner鈥檚 sugar (powdered sugar)
1 tsp vanilla extract
shredded coconut, for garnish
Need a salmon cake recipe that does NOT use eggs or Mayonnaise!!!!?
For 1 undrained can of salmon, I use two tablespoons of flour and two tablespoons of corn meal. Add a little more if you like the mixture thicker. That's all. That's more than I put in my crab cakes! You can also experiment with cornstarch, it's a great binder.
Scoop them into the pan with a large serving spoon and shape them. I make them thick or thin, depending on how many I'm serving. Cook til golden brown and flip with care (turn only once).
I also season with grated onion or a little dill.Need a salmon cake recipe that does NOT use eggs or Mayonnaise!!!!?
i use cracker crumbs, onions and 1 egg in mine. maybe you could just substitute the egg with something else. maybe a spoonful of cream of celery or potato soup.Need a salmon cake recipe that does NOT use eggs or Mayonnaise!!!!?
Try oil and breadcrumbs. Thats the best I can think of. Maybe olive oil or canola oil. Or try using dijon mustard instead, for a little glue.
hmm, i'm not sure you'd find one. eggs and mayo are the binding agents that keep them together.
I have one that INCLUDES eggs and mayonnaise, does that help?everyday minerals
Scoop them into the pan with a large serving spoon and shape them. I make them thick or thin, depending on how many I'm serving. Cook til golden brown and flip with care (turn only once).
I also season with grated onion or a little dill.Need a salmon cake recipe that does NOT use eggs or Mayonnaise!!!!?
i use cracker crumbs, onions and 1 egg in mine. maybe you could just substitute the egg with something else. maybe a spoonful of cream of celery or potato soup.Need a salmon cake recipe that does NOT use eggs or Mayonnaise!!!!?
Try oil and breadcrumbs. Thats the best I can think of. Maybe olive oil or canola oil. Or try using dijon mustard instead, for a little glue.
hmm, i'm not sure you'd find one. eggs and mayo are the binding agents that keep them together.
I have one that INCLUDES eggs and mayonnaise, does that help?
ANY GOOD RECIPES AND IDEA WHY MY CARROT CAKE FALLS IN THE MIDDLE WHILE IN THE OVEN PLEASE HELP?
I VE MADE LOADS OF THESE CARROT CAKES AND IVE USE IN DATE INGREDIENTS. I DON'T OPEN THE OVEN WHEN ITS COOKING EITHER. THE ONLY THING I SOMETIMES DO IS TURN IT DOWN FROM 180C TO 160C AFTER ABOUT 20MIN'S (DOESN'T SAY TO DO SO JUST WORRIED IT WONT COOK INSIDE) COULD THIS BE A PROBLEM PLEASE HELP, THANKS XX XXANY GOOD RECIPES AND IDEA WHY MY CARROT CAKE FALLS IN THE MIDDLE WHILE IN THE OVEN PLEASE HELP?
Carrot cake is very dense. It probably falls in the middle because the middle doesn't cook as fast as the rest of the cake. You can correct that by putting a flower nail upside down in the center of the pan. The metal will conduct heat through the center of the cake and help the middle to cook faster. You can find a flower nail at a cake decorating supply shop or craft store.ANY GOOD RECIPES AND IDEA WHY MY CARROT CAKE FALLS IN THE MIDDLE WHILE IN THE OVEN PLEASE HELP?
For a glass baking dish keep it at 325 degrees,
or metal 350 degrees, do not lower the temperature of your oven while baking If your cake starts to brown too fast before the center is down, lay a piece of foil over the top. Most likely this is your problem, if not check the following
Make sure your oven is preheated and you may want to invest in a oven thermometer (walmart carries them) to make sure your oven is heating properly
You may want to change the pan your using, if you have a window for your oven, you can tell when your cake is close to being ready when the cake starts to pull from the sides.
You may have too much batter for a small baking pan.
Carrot cakes take an hour to cook. Never turn the heat down unless your recipe says to. The only time you do that is with pastries, not cakes. Bake it at 350F., it's a heavy moist cake that needs a lot of baking time.
Carrot cake is very dense. It probably falls in the middle because the middle doesn't cook as fast as the rest of the cake. You can correct that by putting a flower nail upside down in the center of the pan. The metal will conduct heat through the center of the cake and help the middle to cook faster. You can find a flower nail at a cake decorating supply shop or craft store.ANY GOOD RECIPES AND IDEA WHY MY CARROT CAKE FALLS IN THE MIDDLE WHILE IN THE OVEN PLEASE HELP?
For a glass baking dish keep it at 325 degrees,
or metal 350 degrees, do not lower the temperature of your oven while baking If your cake starts to brown too fast before the center is down, lay a piece of foil over the top. Most likely this is your problem, if not check the following
Make sure your oven is preheated and you may want to invest in a oven thermometer (walmart carries them) to make sure your oven is heating properly
You may want to change the pan your using, if you have a window for your oven, you can tell when your cake is close to being ready when the cake starts to pull from the sides.
You may have too much batter for a small baking pan.
Carrot cakes take an hour to cook. Never turn the heat down unless your recipe says to. The only time you do that is with pastries, not cakes. Bake it at 350F., it's a heavy moist cake that needs a lot of baking time.
Anyone know Better Than Sex Cake Recipe w/ chocolate?
I was wondering if anyone has the recipe for this with some type of chocolate cake mix? or chocolate in the recipe?Anyone know Better Than Sex Cake Recipe w/ chocolate?
Better Than Sex Cake
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Anyone know Better Than Sex Cake Recipe w/ chocolate?
Ingredients:
1 box dark chocolate cake mix
1 can sweetened condensed milk
1 jar (12 oz) Mrs Richardson's caramel topping
8 ounces whipped topping (Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed (or Nestle's Heath bits, if you can find them)
Directions:
Bake the cake as directed. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar). Refrigerate overnight. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits). Enjoy.
Better Than Sex Cake
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Anyone know Better Than Sex Cake Recipe w/ chocolate?
Ingredients:
1 box dark chocolate cake mix
1 can sweetened condensed milk
1 jar (12 oz) Mrs Richardson's caramel topping
8 ounces whipped topping (Extra Creamy Dream Whip is good)
2 Heath candy bars, crushed (or Nestle's Heath bits, if you can find them)
Directions:
Bake the cake as directed. As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar). Refrigerate overnight. Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits). Enjoy.
Does anyone know a recipe for plum cake using fresh plums?
PLUM CAKE - ITALIAN STYLE
This fruity cake does not need any frosting, although it's great with spiced cream (recipe follows). Use Italian prune plums but other varieties will do; or apples, pears or peaches. 1 1/2 tsp. baking powder 2 tbsp. granulated sugar 1/4 c. vegetable shortening 1/4 c. each milk, water 10 or more Italian prune plums, halved and pitted 3/4 c. packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg
Heat oven to 350 degrees. Sift flour, baking powder and granulated sugar into mixing bowl. Add shortening, egg, milk and water. Beat 150 strokes until smooth. Spread batter over bottom of 8 x 8 inch pan or 9 x 9 inch baking pan or round 8 or 9 inch quiche pan. Arrange plum halves, cut side up, close together in rows over the batter. Mix brown sugar, cinnamon and nutmeg over plums. Bake at 350 degrees 35 to 45 minutes, until wooden pick inserted into batter is withdrawn clean and top is golden. Cool on wire rack. Serve warm with spiced cream if you wish.
SPICED CREAM:
1 c. Half %26amp; Half
1 tbsp. sugar
1/4 tsp. grated nutmeg or cinnamon
Does anyone know a recipe for plum cake using fresh plums?
German Plum Cake Recipe
Ingredients
* 1/4 lb butter
* 1/3 cup sugar
* 1/2 teaspoon vanilla
* 1 egg
* 1 tablespoon sour cream
* 1 pinch salt (only if you use unsalted butter)
* 1 teaspoon lemon, rind of
* 1 3/4 cups flour
* 1 teaspoon baking powder
* 2 cups plums, pitted and sliced into thin wedges
For the topping
* 6 tablespoons butter
* 3/4 cup flour
* 1/3 cup sugar
* 1/2 teaspoon cinnamon
Directions
In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
Mix the flour and baking powder and add that into the mixture.
Grease the base of a round baking pan and spread the dough over the pan.
Liberally spread plums over the dough.
To make the optional topping, cream the butter, add flour, sugar and cinnamon.
Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
Be careful not to let the bottom burn!
Serve with lots of freshly-made whipped cream.
If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
This fruity cake does not need any frosting, although it's great with spiced cream (recipe follows). Use Italian prune plums but other varieties will do; or apples, pears or peaches. 1 1/2 tsp. baking powder 2 tbsp. granulated sugar 1/4 c. vegetable shortening 1/4 c. each milk, water 10 or more Italian prune plums, halved and pitted 3/4 c. packed brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. freshly grated nutmeg
Heat oven to 350 degrees. Sift flour, baking powder and granulated sugar into mixing bowl. Add shortening, egg, milk and water. Beat 150 strokes until smooth. Spread batter over bottom of 8 x 8 inch pan or 9 x 9 inch baking pan or round 8 or 9 inch quiche pan. Arrange plum halves, cut side up, close together in rows over the batter. Mix brown sugar, cinnamon and nutmeg over plums. Bake at 350 degrees 35 to 45 minutes, until wooden pick inserted into batter is withdrawn clean and top is golden. Cool on wire rack. Serve warm with spiced cream if you wish.
SPICED CREAM:
1 c. Half %26amp; Half
1 tbsp. sugar
1/4 tsp. grated nutmeg or cinnamon
Does anyone know a recipe for plum cake using fresh plums?
German Plum Cake Recipe
Ingredients
* 1/4 lb butter
* 1/3 cup sugar
* 1/2 teaspoon vanilla
* 1 egg
* 1 tablespoon sour cream
* 1 pinch salt (only if you use unsalted butter)
* 1 teaspoon lemon, rind of
* 1 3/4 cups flour
* 1 teaspoon baking powder
* 2 cups plums, pitted and sliced into thin wedges
For the topping
* 6 tablespoons butter
* 3/4 cup flour
* 1/3 cup sugar
* 1/2 teaspoon cinnamon
Directions
In a large bowl, cream the butter, add the sugar, vanilla, egg, lemon peel, sour cream and salt (if desired).
Mix the flour and baking powder and add that into the mixture.
Grease the base of a round baking pan and spread the dough over the pan.
Liberally spread plums over the dough.
To make the optional topping, cream the butter, add flour, sugar and cinnamon.
Sprinkle over the plums and bake for 30-45 minutes in the middle rack at 375 F.
Be careful not to let the bottom burn!
Serve with lots of freshly-made whipped cream.
If you like, you may also sprinkle rum or cinnamon over the fruit before baking.
What is a Molly Brown cake? My wife is asking us to make her one but we can't find a recipe anywhere.?
I think it is a chocolate cake with fruit--probably strawberries.What is a Molly Brown cake? My wife is asking us to make her one but we can't find a recipe anywhere.?
BAKER'S庐 ONE BOWL Chocolate-Strawberry Cake
5 squares BAKER'S Semi-Sweet Baking Chocolate, divided
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup sliced strawberries
PREHEAT oven to 350掳F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on pkg.; drizzle over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.What is a Molly Brown cake? My wife is asking us to make her one but we can't find a recipe anywhere.?
Molly Brown cake is chocolate cake layered with whipped cream, bananas and strawberries topped with butter cream.
It is a chocolate cake layered with whipped cream, bananas and strawberries; topped with butter cream
Maybe you can buy one here:
http://www.mckinneyanddoyle.com/cakes.iv鈥?/a>
Wow, JustMommies.com!
You are sooo efficient, I just laaahve that!! Do you also know the recipe for the peruvian pepper sauce that is served at a small restaurant called Crisp %26amp; Juicey? I would be forever indebted!!
(www.thedorkymom.com)
BAKER'S庐 ONE BOWL Chocolate-Strawberry Cake
5 squares BAKER'S Semi-Sweet Baking Chocolate, divided
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Strawberry Whipped Topping
1 cup sliced strawberries
PREHEAT oven to 350掳F. Place 3 of the chocolate squares and the butter in large microwaveable bowl. Microwave on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
STIR in sugar and vanilla until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition. Pour evenly into 9-inch round cake pan sprayed with cooking spray.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pan. Cool completely on wire rack. Top with the whipped topping and strawberries just before serving. Melt remaining 2 chocolate squares as directed on pkg.; drizzle over cake. Let stand until chocolate is set. Store leftover cake in refrigerator.What is a Molly Brown cake? My wife is asking us to make her one but we can't find a recipe anywhere.?
Molly Brown cake is chocolate cake layered with whipped cream, bananas and strawberries topped with butter cream.
It is a chocolate cake layered with whipped cream, bananas and strawberries; topped with butter cream
Maybe you can buy one here:
http://www.mckinneyanddoyle.com/cakes.iv鈥?/a>
Wow, JustMommies.com!
You are sooo efficient, I just laaahve that!! Do you also know the recipe for the peruvian pepper sauce that is served at a small restaurant called Crisp %26amp; Juicey? I would be forever indebted!!
(www.thedorkymom.com)
What is a good cake recipe for birthday cake?
maybe using fruits like strawberries or pineapplesWhat is a good cake recipe for birthday cake?
get any kind of cake mix you wish, bake it according to instructions.
mix the strawberries and pineapple with some sugar and allow to sit and blend flavors. 3 c strawberries, 2 cups pineapple, 1 cup sugar.
pour this on the cooled cake and top with cool whip or whipped cream.
reserve however many strawberries the person is old, stick a birthday candle in the little hole in the strawberry where you pulled the stem out. Stand this amid the other fruit on the cake.What is a good cake recipe for birthday cake?
Top with all the fuits you have :)
++++
If your looking for something simple but delicious...this is a great yellow cake recipe that I use often. I usually use chocolate icing but it tastes great with whatever icing you prefer topped with strawberries
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 a large bowl.
Add shortening, milk and vanilla.
Beat on medium 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.
------------------
And for something a little different...carrot cake ...this is the absolute best recipe!
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
-------------
Birthday Cake
1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan
2 1/4 cups sugar
3 cups cake flour, sifted, plus more for preparing the pans
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup whole milk, at room temperature
1 1/2 teaspoon vanilla extract, at room temperature
6 large egg whites, room temperature
About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow
Food coloring (optional)
Enough candles to equal the age of the birthday celebrant
Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.
In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.
Reduce the mixer's speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown 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 one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.
If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.
Using the colored frosting, creatively write ';Happy Birthday'; to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in
get any kind of cake mix you wish, bake it according to instructions.
mix the strawberries and pineapple with some sugar and allow to sit and blend flavors. 3 c strawberries, 2 cups pineapple, 1 cup sugar.
pour this on the cooled cake and top with cool whip or whipped cream.
reserve however many strawberries the person is old, stick a birthday candle in the little hole in the strawberry where you pulled the stem out. Stand this amid the other fruit on the cake.What is a good cake recipe for birthday cake?
Top with all the fuits you have :)
++++
If your looking for something simple but delicious...this is a great yellow cake recipe that I use often. I usually use chocolate icing but it tastes great with whatever icing you prefer topped with strawberries
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 a large bowl.
Add shortening, milk and vanilla.
Beat on medium 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.
------------------
And for something a little different...carrot cake ...this is the absolute best recipe!
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
DIRECTIONS
In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
-------------
Birthday Cake
1 1/2 cups unsalted butter (3 sticks), at room temperature, plus more for preparing the pan
2 1/4 cups sugar
3 cups cake flour, sifted, plus more for preparing the pans
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup whole milk, at room temperature
1 1/2 teaspoon vanilla extract, at room temperature
6 large egg whites, room temperature
About 4 to 6 cups VANILLA FROSTING or CHOCOLATE FROSTING, recipes follow
Food coloring (optional)
Enough candles to equal the age of the birthday celebrant
Lightly butter and flour two 9 x 1 1/2-inch round cake pans. Position a rack in the middle of the oven and preheat to 350 degrees F.
In a standing mixer fitted with the paddle attachment, cream the butter at low speed until smooth, about 1 minute. Slowly add the sugar and mix until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, sift the flour, baking powder, and salt together into a large bowl. In a small bowl, whisk together the milk and vanilla.
Reduce the mixer's speed to low. Alternately add the flour mixture and milk mixture, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
Thoroughly clean the bowl of the mixer and place the egg whites inside. Using the whisk attachment, whip the egg whites on high speed, until stiff peaks are formed.
Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated.
Divide the cake batter evenly between the prepared cake pans. Place the pans on the middle oven rack evenly spaced apart. Bake, rotating the pans halfway through the cooking, until golden brown 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 one layer, rounded-side down, in the middle of a rotating cake stand. (If using the vanilla frosting, reserve about 1 to 2 cups for coloring and decorating.) Using a palette knife or offset spatula spread about half of the frosting all over the cake. (Spread enough frosting over the top to make a 1/4-to-1/2-inch layer.) Carefully set the other layer on top, rounded-side up, and spread all over with the remaining frosting.
If coloring the vanilla frosting, place the reserved frosting in a medium bowl and stir in the food coloring, little by little, until the desired color is reached. Transfer the colored frosting to a pastry bag with small, round or fluted tip, or a plastic baggie with a small portion of a corner cut off.
Using the colored frosting, creatively write ';Happy Birthday'; to whomever and decorate the edges in fringes and whirls, if desired. Serve immediately with lit candles or store at room temperature or in
Does anyone have a good recipe for Cinnamon Streusel Bundt Cake???
I make my Mother's recipe in a bundt pan...
BLUEBERRY COFFEE CAFE:
Topping:
5 Tablespoons sugar
1 teaspoon cinnamon
2 cups blueberries
Mix above ingredients together and set aside.
Cake:
3 cups flour
2 cups sugar
3 teaspoons baking powder
1 cup oil
1/4 cup orange juice
4 eggs
2 1/2 teaspoons vanilla extract
Beat all cake ingredients together until well blended.
Pour 1/2 of the batter in a greased tube pan.
Sprinkle with 1/2 of the topping mixture. Add the remaining batter. Then the rest of the topping mixture. Bake at 350 for 1 - 1 1/4 hour.
STREUSEL COFFEE CAKE:
1 cup butter
2 cups white sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
Bake at 350 degrees for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.
http://cake.allrecipes.com/az/StrsslCffC鈥?/a>Does anyone have a good recipe for Cinnamon Streusel Bundt Cake???
Cinnamon Streusel Coffee Cake
For cake
1 (18 1/4 ounce) package yellow cake mix
1 (4 ounce) package vanilla instant pudding mix
1 1/3 cups water
1/3 cup oil
4 eggs
For filling
1/2 cup flour
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 cup soft butter
For glaze
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons soft butter
3-4 tablespoons milk
1 bundt cake Change size or US/metric
Change to: bundt cake US Metric
1 hour 20 minutes 30 mins prep
ADVERTISEMENT - Remove ads with Recipezaar Premium
Combine all ingredients for cake and mix well.
Grease a bundt cake pan and pour half of cake batter into pan.
Combine all filling ingredients and sprinkle half evenly over batter.
Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
Bake at 375掳 for 45 to 50 minutes or until done.
Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
Cool cake completely.
For glaze, mix together butter and vanilla, then add powdered sugar.
Whisk in milk a tablespoon at a time until glaze is desired consistency.
Pour glaze over top of cake and let it run down the sides.
Allow glaze to firm before serving.Does anyone have a good recipe for Cinnamon Streusel Bundt Cake???
Cinnamon Streusel Cake
A simple cake mix bundt cake.
1/2 cup brown sugar, firmly packed
1/2 cup nuts, finely chopped
1 1/2 teaspoons cinnamon
1 package yellow cake mix
4 eggs
1 cup water
1/2 cup butter, softened
1 3qt bundt cake
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix brown sugar, nuts, and cinnamon thoroughly; reserve.
4. Blend cake mix (dry), eggs, water, and butter in large mixer bowl on low speed, scraping bowl constantly, until moistened.
5. Beat on medium speed, scraping bowl frequently, 3 minutes.
6. Do Not Overbeat!
7. Sprinkle reserved brown sugar mixture over batter; fold into batter 5 or 6 times for a marbled effect.
8. Pour batter into prepared pan.
9. Bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean.
10. Cool 10 minutes; invert on wire rack.
11. Remove pan; cool cake completely.
12. Sprinkle with powdered sugar if desired.everyday minerals
BLUEBERRY COFFEE CAFE:
Topping:
5 Tablespoons sugar
1 teaspoon cinnamon
2 cups blueberries
Mix above ingredients together and set aside.
Cake:
3 cups flour
2 cups sugar
3 teaspoons baking powder
1 cup oil
1/4 cup orange juice
4 eggs
2 1/2 teaspoons vanilla extract
Beat all cake ingredients together until well blended.
Pour 1/2 of the batter in a greased tube pan.
Sprinkle with 1/2 of the topping mixture. Add the remaining batter. Then the rest of the topping mixture. Bake at 350 for 1 - 1 1/4 hour.
STREUSEL COFFEE CAKE:
1 cup butter
2 cups white sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup white sugar
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
Bake at 350 degrees for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.
http://cake.allrecipes.com/az/StrsslCffC鈥?/a>Does anyone have a good recipe for Cinnamon Streusel Bundt Cake???
Cinnamon Streusel Coffee Cake
For cake
1 (18 1/4 ounce) package yellow cake mix
1 (4 ounce) package vanilla instant pudding mix
1 1/3 cups water
1/3 cup oil
4 eggs
For filling
1/2 cup flour
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 cup soft butter
For glaze
2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons soft butter
3-4 tablespoons milk
1 bundt cake Change size or US/metric
Change to: bundt cake US Metric
1 hour 20 minutes 30 mins prep
ADVERTISEMENT - Remove ads with Recipezaar Premium
Combine all ingredients for cake and mix well.
Grease a bundt cake pan and pour half of cake batter into pan.
Combine all filling ingredients and sprinkle half evenly over batter.
Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
Bake at 375掳 for 45 to 50 minutes or until done.
Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
Cool cake completely.
For glaze, mix together butter and vanilla, then add powdered sugar.
Whisk in milk a tablespoon at a time until glaze is desired consistency.
Pour glaze over top of cake and let it run down the sides.
Allow glaze to firm before serving.Does anyone have a good recipe for Cinnamon Streusel Bundt Cake???
Cinnamon Streusel Cake
A simple cake mix bundt cake.
1/2 cup brown sugar, firmly packed
1/2 cup nuts, finely chopped
1 1/2 teaspoons cinnamon
1 package yellow cake mix
4 eggs
1 cup water
1/2 cup butter, softened
1 3qt bundt cake
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix brown sugar, nuts, and cinnamon thoroughly; reserve.
4. Blend cake mix (dry), eggs, water, and butter in large mixer bowl on low speed, scraping bowl constantly, until moistened.
5. Beat on medium speed, scraping bowl frequently, 3 minutes.
6. Do Not Overbeat!
7. Sprinkle reserved brown sugar mixture over batter; fold into batter 5 or 6 times for a marbled effect.
8. Pour batter into prepared pan.
9. Bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean.
10. Cool 10 minutes; invert on wire rack.
11. Remove pan; cool cake completely.
12. Sprinkle with powdered sugar if desired.
What is a good recipe for cheese cake.?
Emeril Lagasse has a fantastic recipe:
Milk Chocolate Cheesecake
You will need:
2 C. Oreo cookie crumbs
1/4 lb. (1 stick) unsalted butter, melted
3 lb. cream cheese. softened
2 C. sugar
6 large eggs
1 C. heavy cream
1/2 C bleached all-purpose flour
Pinch of salt
1 tsp. pure vanilla extract
8 oz. milk chocolate, melted
Preheat your oven to 350.
Combine the cookie crumbs and the melted butter in a med. mixing bowl. Throroughly mix together, then press into the bottom of a 10-inch springform pan.
Beat the cream chesse in a food processor (I just use my Mix-master and the large bowl that goes with it). Add the sugar and process (mix). Add the eggs one at a time mixing/processing between each addition. Add the heavy cream, flour, salt, and vanilla and mix/process until smooth scraping the sides often. With the mixer/processor running, add the chocolate in a steady stream. Pour the mixture into the prepared pan. Bake it until it sets, about 1 hour and 15 minutes. (I bake mine in a water bath and it bakes more evenly and doesn't crack.)
Remove from the oven and loosen the sides of the cake with a thin knife. Cool completely. If you like it chilled, toss it into the fridge for about an hour. You can garnish it with strawberries and real whipped cream ike I do, or you can do Emeril's recipe:
1/4 C. Grand Marnier
2 pints asst. fresh berries
2 C. sweetened whipped cream
springs of freash mint
In a med. size bowl compbine the Grand Marnier and berries. Cover and refrigerate for at least 2 hours.
This one is very rich and is our favorite. I hope you enjoy.What is a good recipe for cheese cake.?
Wow, I made it and its fantastic! Report Abuse
What is a good recipe for cheese cake.?
think im going to do some too Report Abuse
White chocolate cheese cake..
1 cup sugar
2 lb cream cheese, at room temperature
1 teaspoon vanilla
4 eggs
8 oz white chocolate, melted
Cream sugar and cream cheese together. Add vanilla. Beat eggs in one at a time. Blend in chocolate. Bake in a spring form pan in a water bath at 450 degrees for 20 minutes. Reduce heat to 250 degrees and continue to bake for 1 hour or until firm.
its verys simple even the ingredients n procedure is not at all complecated n it tastes really well with less ingredients n less pain..
dis is the website that is guna tell u all the cheesecake recipes in the world. it's all on that page...
PUT LOTS OF CHEESE ON A PLATE AND PUT IT IN THE OVEN!
Milk Chocolate Cheesecake
You will need:
2 C. Oreo cookie crumbs
1/4 lb. (1 stick) unsalted butter, melted
3 lb. cream cheese. softened
2 C. sugar
6 large eggs
1 C. heavy cream
1/2 C bleached all-purpose flour
Pinch of salt
1 tsp. pure vanilla extract
8 oz. milk chocolate, melted
Preheat your oven to 350.
Combine the cookie crumbs and the melted butter in a med. mixing bowl. Throroughly mix together, then press into the bottom of a 10-inch springform pan.
Beat the cream chesse in a food processor (I just use my Mix-master and the large bowl that goes with it). Add the sugar and process (mix). Add the eggs one at a time mixing/processing between each addition. Add the heavy cream, flour, salt, and vanilla and mix/process until smooth scraping the sides often. With the mixer/processor running, add the chocolate in a steady stream. Pour the mixture into the prepared pan. Bake it until it sets, about 1 hour and 15 minutes. (I bake mine in a water bath and it bakes more evenly and doesn't crack.)
Remove from the oven and loosen the sides of the cake with a thin knife. Cool completely. If you like it chilled, toss it into the fridge for about an hour. You can garnish it with strawberries and real whipped cream ike I do, or you can do Emeril's recipe:
1/4 C. Grand Marnier
2 pints asst. fresh berries
2 C. sweetened whipped cream
springs of freash mint
In a med. size bowl compbine the Grand Marnier and berries. Cover and refrigerate for at least 2 hours.
This one is very rich and is our favorite. I hope you enjoy.What is a good recipe for cheese cake.?
Wow, I made it and its fantastic! Report Abuse
What is a good recipe for cheese cake.?
think im going to do some too Report Abuse
White chocolate cheese cake..
1 cup sugar
2 lb cream cheese, at room temperature
1 teaspoon vanilla
4 eggs
8 oz white chocolate, melted
Cream sugar and cream cheese together. Add vanilla. Beat eggs in one at a time. Blend in chocolate. Bake in a spring form pan in a water bath at 450 degrees for 20 minutes. Reduce heat to 250 degrees and continue to bake for 1 hour or until firm.
its verys simple even the ingredients n procedure is not at all complecated n it tastes really well with less ingredients n less pain..
dis is the website that is guna tell u all the cheesecake recipes in the world. it's all on that page...
PUT LOTS OF CHEESE ON A PLATE AND PUT IT IN THE OVEN!
My son is allergic to eggs,wheat and dairy, his birthday is coming up,need a cake recipe,help! ?
This site has LOTS of recipes that are gluten free, dairy free and egg free.
http://www.recipezaar.com/recipes.php?ca鈥?/a>
Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
**Jubes**
By: **Jubes**
Jun 18, 2008
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitab;e. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualitites. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahn or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, airy, nut, egg free and is vegan diet suitable
SERVES 10 , 1 cake (change servings and units)
Ingredients
* 1 1/2 cups plain flour
* 1 cup sugar
* 1/3 cup oil
* 1 cup water
* 1 teaspoon gluten free baking powder
* 1 teaspoon gluten-free bicarbonate of soda
* 1 teaspoon vanilla
* 1 tablespoon vinegar or orange juice
Directions
Preheat oven to 180掳C Oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.
My son is allergic to eggs,wheat and dairy, his birthday is coming up,need a cake recipe,help! ?
Allergy-Free Dessert Recipe: Kathy P's Wacky Cake
Ingredients
1 1/2 cup gluten free flour
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water
Instructions
Preheat oven to 350F.
Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine.
Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8'; square or 9'; round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.
My son is allergic to eggs,wheat and dairy, his birthday is coming up,need a cake recipe,help! ?
I'm sorry that your son has so many allergies. There are cakes with no flour, cakes with no eggs and cakes with no dairy but you can't leave out all 3. Why don't you make him a rice krispie ';cake';. I think Kelloggs has a web site for these cakes and you can shape them any way you want to and decorate with smarties, etc.. Good luck.
Geez what CAN the poor little guy eat!? Everything cake related has wheat, dairy, or eggs in it.
How about this...trying to help the little guy out here...get a sponge cake and put some strawberry or apricot filling on top with candles. idk maybe the sponge cake is no good. Could you ask the pediatrician or see if he can eat a little piece? Everything cake has dairy in it. But sponge cake is pretty benign.
Pamela's Baking mixes is gluten(wheat), egg and dairy free. They come in vanilla and chocolate flavors and there is icing mixes too. You can find them at Whole Foods and some grocery stores if they carrry a gluten free section. Otherwise, you can go online and get them either through amazon or one of the gluten free websites like www.celiac.com.
Pamela's cookies are very good. One of my favorite treats.
good luck and have a happy birthday
You can use flour instead of wheat, cake doesn't require milk for the most part, but you need to find a substitute for eggs.
http://www.recipezaar.com/recipes.php?ca鈥?/a>
Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free
**Jubes**
By: **Jubes**
Jun 18, 2008
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitab;e. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualitites. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahn or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, airy, nut, egg free and is vegan diet suitable
SERVES 10 , 1 cake (change servings and units)
Ingredients
* 1 1/2 cups plain flour
* 1 cup sugar
* 1/3 cup oil
* 1 cup water
* 1 teaspoon gluten free baking powder
* 1 teaspoon gluten-free bicarbonate of soda
* 1 teaspoon vanilla
* 1 tablespoon vinegar or orange juice
Directions
Preheat oven to 180掳C Oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.
My son is allergic to eggs,wheat and dairy, his birthday is coming up,need a cake recipe,help! ?
Allergy-Free Dessert Recipe: Kathy P's Wacky Cake
Ingredients
1 1/2 cup gluten free flour
3 Tbsp cocoa powder (optional)
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 Tbsp vinegar
5 Tbsp oil
1 tsp vanilla
1 cup water
Instructions
Preheat oven to 350F.
Combine dry ingredients in a mixing bowl and mix thoroughly.
Mix wet ingredients in a separate bowl and stir to combine.
Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.
Pour into greased and floured pan (8'; square or 9'; round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.
My son is allergic to eggs,wheat and dairy, his birthday is coming up,need a cake recipe,help! ?
I'm sorry that your son has so many allergies. There are cakes with no flour, cakes with no eggs and cakes with no dairy but you can't leave out all 3. Why don't you make him a rice krispie ';cake';. I think Kelloggs has a web site for these cakes and you can shape them any way you want to and decorate with smarties, etc.. Good luck.
Geez what CAN the poor little guy eat!? Everything cake related has wheat, dairy, or eggs in it.
How about this...trying to help the little guy out here...get a sponge cake and put some strawberry or apricot filling on top with candles. idk maybe the sponge cake is no good. Could you ask the pediatrician or see if he can eat a little piece? Everything cake has dairy in it. But sponge cake is pretty benign.
Pamela's Baking mixes is gluten(wheat), egg and dairy free. They come in vanilla and chocolate flavors and there is icing mixes too. You can find them at Whole Foods and some grocery stores if they carrry a gluten free section. Otherwise, you can go online and get them either through amazon or one of the gluten free websites like www.celiac.com.
Pamela's cookies are very good. One of my favorite treats.
good luck and have a happy birthday
You can use flour instead of wheat, cake doesn't require milk for the most part, but you need to find a substitute for eggs.
Need help with spelt flour recipe for chocolate and strawberry cake! Cannot find anywhere! help!?
I am making my brothers wedding cake soon and the top tier will be made with spelt flour for health preferations, I really need a spelt flour recipe for both chocolate and strawberry cake.. Please help!Need help with spelt flour recipe for chocolate and strawberry cake! Cannot find anywhere! help!?
All I ever do is substitute the spelt for the all purpose in the recipe I am making . It is the only thing I change and it always turns out perfect .Need help with spelt flour recipe for chocolate and strawberry cake! Cannot find anywhere! help!?
chocolate:
1 1/2 cups unbleached white flour (I used spelt)
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (I generally put only 1/2 cup)
- 1/2 cup vegetable oil (I generally put 1/4 cup + water or soymilk)
- 1 cup cold water or brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
Preheat the oven to 375掳F.
Sift the flour, cocoa, baking soda, salt and sugar into an big bowl.
In a separate bowl,mix the oil, water or coffee and vanilla.
Add the liquid ingredients to the dry ingredients and mix the batter with a whisk (I will generally whisk for one to two minutes, to incorporate air into the batter).
When the batter is smooth, add the vinegar and stir only until the vinegar is evenly distributed into the batter.
Transfert the batter into an 8 inch square or round pan... or two if you doubled the recipe (you know you want to !)
Bake for 25-30 minutes (do the toothpick test). Cool completely.
couldn't you just use a strawberry cake recipe and just substitute it?
So far I have found a carrot cake so here is the recipe , in case that I cannot find it you could just make 1 layer with spelt flour carrot cake , I have read that you can substitute any recipe with spelt flour all that you need to do is to adjust the amount, but I will keep in searching for you , so keep an eye open on my answers.
http://www.recipezaar.com/Super-Moist-Sp鈥?/a>
http://www.grouprecipes.com/16351/moors-鈥?/a>
this one sounds and looks good
http://images.google.com/imgres?imgurl=h鈥?/a>
Chocolate cake recipe
http://www.dadamo.com/typebase4/recipede鈥?/a>
angel cake recipe
http://www.dadamo.com/typebase4/recipede鈥?/a>
chocolate na d strawberry party cake recipe
http://karmafreecooking.wordpress.com/20鈥?/a>
All I ever do is substitute the spelt for the all purpose in the recipe I am making . It is the only thing I change and it always turns out perfect .Need help with spelt flour recipe for chocolate and strawberry cake! Cannot find anywhere! help!?
chocolate:
1 1/2 cups unbleached white flour (I used spelt)
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (I generally put only 1/2 cup)
- 1/2 cup vegetable oil (I generally put 1/4 cup + water or soymilk)
- 1 cup cold water or brewed coffee
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
Preheat the oven to 375掳F.
Sift the flour, cocoa, baking soda, salt and sugar into an big bowl.
In a separate bowl,mix the oil, water or coffee and vanilla.
Add the liquid ingredients to the dry ingredients and mix the batter with a whisk (I will generally whisk for one to two minutes, to incorporate air into the batter).
When the batter is smooth, add the vinegar and stir only until the vinegar is evenly distributed into the batter.
Transfert the batter into an 8 inch square or round pan... or two if you doubled the recipe (you know you want to !)
Bake for 25-30 minutes (do the toothpick test). Cool completely.
couldn't you just use a strawberry cake recipe and just substitute it?
So far I have found a carrot cake so here is the recipe , in case that I cannot find it you could just make 1 layer with spelt flour carrot cake , I have read that you can substitute any recipe with spelt flour all that you need to do is to adjust the amount, but I will keep in searching for you , so keep an eye open on my answers.
http://www.recipezaar.com/Super-Moist-Sp鈥?/a>
http://www.grouprecipes.com/16351/moors-鈥?/a>
this one sounds and looks good
http://images.google.com/imgres?imgurl=h鈥?/a>
Chocolate cake recipe
http://www.dadamo.com/typebase4/recipede鈥?/a>
angel cake recipe
http://www.dadamo.com/typebase4/recipede鈥?/a>
chocolate na d strawberry party cake recipe
http://karmafreecooking.wordpress.com/20鈥?/a>
Looking for recipe from Weight Watchers that was a chocolate cake mix made into muffins for only 3 points?
There was I think maybe applesauce in them.Looking for recipe from Weight Watchers that was a chocolate cake mix made into muffins for only 3 points?
yeah applesauce instead of the fat (butter etc.) I dont remember the exact amount.Looking for recipe from Weight Watchers that was a chocolate cake mix made into muffins for only 3 points?
Go to Weight Watchers . com for the recipe. You can reduce the fat in any mix by using applesauce instead of oil. I really like Sweet and Lows cake mix and frosting's.
yeah applesauce instead of the fat (butter etc.) I dont remember the exact amount.Looking for recipe from Weight Watchers that was a chocolate cake mix made into muffins for only 3 points?
Go to Weight Watchers . com for the recipe. You can reduce the fat in any mix by using applesauce instead of oil. I really like Sweet and Lows cake mix and frosting's.
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