http://www.cooks.com/rec/search/0,1-0,le鈥?/a>
http://www.cdkitchen.com/recipes/recs/16鈥?/a>
http://www.bigoven.com/private/lemon+cru鈥?/a>
http://www.razzledazzlerecipes.com/cake-鈥?/a>I need a lemon crunch cake recipe?
Lemon Crunch Cake
3/4 c butter or margarine
1 1/2 C sugar
3 well beaten eggs
3 C sifted flour
3 tsp baking powder
1/2 tsp salt
1 C milk
Juice %26amp; grated rind of 1 lemon
1 C chopped pecans
Cream butter until light and gradually beat in sugar, beating until light and fluffy. Add eggs and blend well. Sift dry ingredients together and add alternately with milk to creamed mixture, mixing until blended. Stir in rind and lemon juice. Generously grease 10-inch tube pan with margarine or butter and cover bottom with chopped nuts. Pour in batter. Bake in moderate oven (375 degrees) for 1 hour. Turn out onto rack to cool.I need a lemon crunch cake recipe?
Lemon crunch cake
1 package (18.25 ounces) yellow cake mix
3/4 cup water
1/2 cup canola oil
1 teaspoon lemon extract
3 eggs, separated
1/4 teaspoon cream of tartar
*****Lemon crunch frosting:
1-1/2 cups sugar
1/3 cup water
1/4 cup light corn syrup
2 teaspoons baking soda
1/4 cup confectioners' sugar
1/2 teaspoon lemon extract
2 cups heavy cream, whipped
Directions
Empty cake mix into a large mixing bowl; make a well in the center. Beat in water, oil, lemon extract and egg yolks until smooth, about 1 minute or 150 vigorous strokes.
Beat egg whites and cream of tartar in large bowl until stiff peaks form.
Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended.
Pour into 2 greased and floured 8-inch layer pans.
Bake at 350 degrees for 30 to 35 minutes or until top springs back when touched lightly.
Cool. Split each cake into 2 layers and frost with lemon crunch frosting.
To prepare lemon crunch frosting:
Combine sugar, water and corn syrup in a heavy saucepan.
Cook over medium heat, stirring occasionally, to 300 degrees on a candy thermometer, or until a small amount of mixture dropped into very cold or ice water separates into hard, brittle threads.
Remove from heat and quickly stir in baking-soda mixture until light and foamy.
Pour mixture onto a buttered 8-by-12-inch cookie sheet and quickly spread to 1/4-inch thickness; cool.
Break into pieces, then crush into crumbs.
Add the confectioners' sugar and lemon extract to whipped cream until well blended.
Spread half the sweetened whipped cream between cake layers and the remainder on top and sides.
Sprinkle crushed candy generously on top and sides.
Garnish with lemon slices, if desired.
Refrigerate 2 to 3 hours before serving.
Note: If desired, substitute lemon sponge or chiffon cake.
LEMON CRUNCH CAKE
3/4 c. butter
1 1/2 c. sugar
3 eggs, well beaten
3 c. sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
Juice and grated rind of 1 lemon
1 c. chopped pecans
Cream butter and sugar until fluffy. Add eggs; blend well. Add sifted dry ingredients alternately with milk. Stir in lemon juice and rind. Generously grease a 10-inch tube pan with butter and cover bottom with chopped nuts. Pour in batter. Bake at 375 degrees for 1 hour and 15 minutes.
Wednesday, July 28, 2010
Dos anyone have the recipe for a super easy cake using fruit, cake mix and butter?
Dump Cake
1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice - optional)
PREPARATION:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you're using them.
Bake for one hour.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.Dos anyone have the recipe for a super easy cake using fruit, cake mix and butter?
go to recipezaar.com and look up ';dumpcake'; it is so easyDos anyone have the recipe for a super easy cake using fruit, cake mix and butter?
EASY APRICOT CAKE
2 c. self-rising flour OR 2 c. flour with 1 tsp. baking powder and 1/2 tsp. salt
2 c. sugar
1 c. corn oil
2 sm. jars apricot baby food
3 eggs
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. apricot jam
FROSTING:
3 c. powdered sugar
3 tbsp. butter
3 tbsp. half and half
1 tbsp. bourbon
Preheat oven to 350 degrees. Grease a 3 quart rectangular casserole or two 9 inch square baking pans.
Combine first 8 ingredients in large bowl and mix thoroughly. Turn into baking pans and bake until tester comes out clean, 30-35 minutes. Remove cake from pans. If baked in one rectangular pan, cut in half. Place bottom layer on platter; spread with jam; top with second layer.
Combine ingredients for frosting. Mix to spreading consistency. Frost top and sides of cake.
,,,,,,,
peach cake
3 eggs
1 1/3 cup Splenda
1 cup vegetable oil
2 cups all-purpose flour
1/2 cup brown sugar, plus 1 tablespoon sprinkle for garnish
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 Ripe peaches (peeled, pitted and sliced)
1 Ripe peach (pitted and sliced) for top garnish
Directions
Preheat oven to 375 degrees. Grease a 10 inch cake pan with Pam baking spray. In a large bowl, combine the eggs with the splenda and brown sugar with a whisk. Than with a large spoon add the flour, salt, cinnamon, baking soda and sliced peaches. Pour into prepared 10 inch cake pan. For Garnish, place sliced peaches in the center of the batter making two decorative circles and sprinkle with 1 tablespoon brown sugar. Bake at 375 degrees for 45-50 minutes and be sure and check at 45 minutes. Top with whipped cream if desired.
you can make a ';cobbler'; by using a plain yellow cake mix. follow box directions, pour it in the cake pan, then dump the fruit or pie filling right in the middle. i've made this before using peach and cherry pie filling. it's very good and easy too!
RASPBERRY CAKE
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
Enjoy!
Yes pinnapple upside down cake.
In a glass baking dish 9 x 2 x 13 melt one stick of margarine in over 350 degrees.
When melted add brown sugar over entire baking dish. You can also add marchino cherrys
layer pinnapple slices on brown sugar and melted margarine. In the center of pinnapples is where you place the cherries.
Mix together one yellow cake mix. Instead of water, add pinnapple juice in the same amount to the cake mix. Follow cake mix directions for the rest of the cake.
Pour mixed cake batter into baking dish and bake as directed on cake mix box.
After cooling, flip onto a cookie sheet or rectangular cake plate.
Can be served hot or cold.
Good luck baking.
1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow cake mix
2 sticks of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (your choice - optional)
PREPARATION:
Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
Dump undrained pineapple baking dish or pan and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you're using them.
Bake for one hour.
To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.Dos anyone have the recipe for a super easy cake using fruit, cake mix and butter?
go to recipezaar.com and look up ';dumpcake'; it is so easyDos anyone have the recipe for a super easy cake using fruit, cake mix and butter?
EASY APRICOT CAKE
2 c. self-rising flour OR 2 c. flour with 1 tsp. baking powder and 1/2 tsp. salt
2 c. sugar
1 c. corn oil
2 sm. jars apricot baby food
3 eggs
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. apricot jam
FROSTING:
3 c. powdered sugar
3 tbsp. butter
3 tbsp. half and half
1 tbsp. bourbon
Preheat oven to 350 degrees. Grease a 3 quart rectangular casserole or two 9 inch square baking pans.
Combine first 8 ingredients in large bowl and mix thoroughly. Turn into baking pans and bake until tester comes out clean, 30-35 minutes. Remove cake from pans. If baked in one rectangular pan, cut in half. Place bottom layer on platter; spread with jam; top with second layer.
Combine ingredients for frosting. Mix to spreading consistency. Frost top and sides of cake.
,,,,,,,
peach cake
3 eggs
1 1/3 cup Splenda
1 cup vegetable oil
2 cups all-purpose flour
1/2 cup brown sugar, plus 1 tablespoon sprinkle for garnish
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 Ripe peaches (peeled, pitted and sliced)
1 Ripe peach (pitted and sliced) for top garnish
Directions
Preheat oven to 375 degrees. Grease a 10 inch cake pan with Pam baking spray. In a large bowl, combine the eggs with the splenda and brown sugar with a whisk. Than with a large spoon add the flour, salt, cinnamon, baking soda and sliced peaches. Pour into prepared 10 inch cake pan. For Garnish, place sliced peaches in the center of the batter making two decorative circles and sprinkle with 1 tablespoon brown sugar. Bake at 375 degrees for 45-50 minutes and be sure and check at 45 minutes. Top with whipped cream if desired.
you can make a ';cobbler'; by using a plain yellow cake mix. follow box directions, pour it in the cake pan, then dump the fruit or pie filling right in the middle. i've made this before using peach and cherry pie filling. it's very good and easy too!
RASPBERRY CAKE
1 pkg. white or yellow cake mix
4 eggs
2/3 c. oil
1 pkg. raspberry Jello
1 pkg. (10 oz.) thawed frozen raspberries
Mix eggs, oil and thawed berries with the cake mix. Mix 300 strokes by hand or 3 minutes with a mixer. Pour into 9 x 13 greased and floured pan. Bake at 325 degrees for approximately 50 minutes. When cooled frost with a mixture of 3 ounce package softened cream cheese mixed with 1 teaspoon vanilla and 1 tablespoon butter or margarine.
Enjoy!
Yes pinnapple upside down cake.
In a glass baking dish 9 x 2 x 13 melt one stick of margarine in over 350 degrees.
When melted add brown sugar over entire baking dish. You can also add marchino cherrys
layer pinnapple slices on brown sugar and melted margarine. In the center of pinnapples is where you place the cherries.
Mix together one yellow cake mix. Instead of water, add pinnapple juice in the same amount to the cake mix. Follow cake mix directions for the rest of the cake.
Pour mixed cake batter into baking dish and bake as directed on cake mix box.
After cooling, flip onto a cookie sheet or rectangular cake plate.
Can be served hot or cold.
Good luck baking.
Recipe for Coffee Ice Cream Cake or just Coffee Cake?
for my mom's birthday she wants a cake like one she had that her friend bought. A coffee ice cream cake. I called around and no one makes that. So, if I want to make one myself, what's the best way? Any recipes would be appreciated. Do you think I should do the cake like a coffee cake with actual coffee in it or just do coffee cake as in the basic cinnammon white cake type thing that you have with coffee? And then should the ice cream be coffee ice cream or just french vanilla or something? Suggestions and recipes welcomed. Thanks! Oh, and is the best method for layering the icecream between the cake to just mix the ice cream until spreadable, or to cut it with floss as I've read in some recipes?Recipe for Coffee Ice Cream Cake or just Coffee Cake?
Make Ice Cream and put it into a cake pan to freeze. Make a chocolate cake and place the IceCream between the two layers, frost with vanilla icing, not butter cream. At a coffee house you can purchase chocolate covered coffee beans, decorate the cake with them. Yes you can freeze the cake, that's why you didn't use buttercream frosting.
Coffee Ice Cream
Ingredients:
3 cups light cream
1 3/4 cups sugar
3 eggs, beaten
1/2 tsp salt
1 1/2 tsp vanilla
3/4 cup coffee, chilled
1 cup whipping cream
Prep:
Scald the light cream and add sugar. Stir until dissolved. In the top of a double boiler, add cream to beaten eggs and mix thoroughly. Cook until thickened. Remove from heat and chill. Add coffee, whipping cream and salt.
Use this coffee mixture in your ice cream maker, and add vanilla when almost frozen.Recipe for Coffee Ice Cream Cake or just Coffee Cake?
Coffee Almond Ice Cream Cake
Recipe Categories: Ice-Cream Recipes
Average Rating: (2 votes)
Yield: 1 Servings
Ingredients
1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly softened
1 1/2 c Heavy cream, well chilled
1 ts Vanilla
1 1/2 c Amaretti, crushed (Italian almond macaroons)
1/2 c Almonds, sliced and toasted
Dark chocolate sauce (see recipe)
Instructions
1. In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep spring form pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.
2. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm.
3. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and
Ingredients %26amp; Directions
5 Eggs; room temp
1 c Sugar
1/2 ts Instant coffee powder
3 tb Water; boiling
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong
2 tb Coffee liqueur
Walnut; chopped; toasted Chocolate coffee beans
Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.
For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add cold coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about
1/3 of cream frosting to fill layers and remainder to frost
entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.
Make Ice Cream and put it into a cake pan to freeze. Make a chocolate cake and place the IceCream between the two layers, frost with vanilla icing, not butter cream. At a coffee house you can purchase chocolate covered coffee beans, decorate the cake with them. Yes you can freeze the cake, that's why you didn't use buttercream frosting.
Coffee Ice Cream
Ingredients:
3 cups light cream
1 3/4 cups sugar
3 eggs, beaten
1/2 tsp salt
1 1/2 tsp vanilla
3/4 cup coffee, chilled
1 cup whipping cream
Prep:
Scald the light cream and add sugar. Stir until dissolved. In the top of a double boiler, add cream to beaten eggs and mix thoroughly. Cook until thickened. Remove from heat and chill. Add coffee, whipping cream and salt.
Use this coffee mixture in your ice cream maker, and add vanilla when almost frozen.Recipe for Coffee Ice Cream Cake or just Coffee Cake?
Coffee Almond Ice Cream Cake
Recipe Categories: Ice-Cream Recipes
Average Rating: (2 votes)
Yield: 1 Servings
Ingredients
1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly softened
1 1/2 c Heavy cream, well chilled
1 ts Vanilla
1 1/2 c Amaretti, crushed (Italian almond macaroons)
1/2 c Almonds, sliced and toasted
Dark chocolate sauce (see recipe)
Instructions
1. In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep spring form pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm.
2. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm.
3. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and
Ingredients %26amp; Directions
5 Eggs; room temp
1 c Sugar
1/2 ts Instant coffee powder
3 tb Water; boiling
1 ts Vanilla
1 c All purpose flour; sifted
1 ts Baking powder
2 c Whipping cream
2 tb Sugar
1/4 c Coffee; very strong
2 tb Coffee liqueur
Walnut; chopped; toasted Chocolate coffee beans
Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.
For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add cold coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about
1/3 of cream frosting to fill layers and remainder to frost
entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving.
Need recipe for Soldier's Birthday cake?
Does anyone have a cake idee for a 21st Birthday cake for a soldier in Iraq???
I would be most grateful ;Thank You ;EsNeed recipe for Soldier's Birthday cake?
Something that's a heavier cake, like pound cake or banana bread, will stand up through shipping better ... or a bundt cake. I'd suggest a chocolate bundt cake with chocolate chips in it (use a mix and add chips), but check to see how hot it is there... if it's too hot, the chips will get too melty. You could always enclose a storebought can of frosting, with a plastic knife, so he could frost it himself (or eat the frosting:), and some birthday candles... Even though it IS his 21st birthday, remember not to put any liquor in the cake. They might confiscate it in Iran ... please thank him for his service for me!!Need recipe for Soldier's Birthday cake?
Whatever flavor the birthday boy (or girl) likes best!
Your soldier will love any cake recipe you come up with. I'd suggest using a camouflage icing, though, for authenticity. Here's a delicious one if he likes chocolate:
Chocolate Espresso Torte
This extremely deep, rich, and dark cake tastes great with whipped cream.
Yield: 10 Servings
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.
Enjoy!!makeup help
I would be most grateful ;Thank You ;EsNeed recipe for Soldier's Birthday cake?
Something that's a heavier cake, like pound cake or banana bread, will stand up through shipping better ... or a bundt cake. I'd suggest a chocolate bundt cake with chocolate chips in it (use a mix and add chips), but check to see how hot it is there... if it's too hot, the chips will get too melty. You could always enclose a storebought can of frosting, with a plastic knife, so he could frost it himself (or eat the frosting:), and some birthday candles... Even though it IS his 21st birthday, remember not to put any liquor in the cake. They might confiscate it in Iran ... please thank him for his service for me!!Need recipe for Soldier's Birthday cake?
Whatever flavor the birthday boy (or girl) likes best!
Your soldier will love any cake recipe you come up with. I'd suggest using a camouflage icing, though, for authenticity. Here's a delicious one if he likes chocolate:
Chocolate Espresso Torte
This extremely deep, rich, and dark cake tastes great with whipped cream.
Yield: 10 Servings
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.
Enjoy!!
I really want to make an ekubo cake for my boyfriend but I can't find the recipe! Please Help!?
The ekubo is a cake that geisha give the men that they want to have bid on their virginity. I thought it'll be cute if I made that cake for my bf, but they thing is I've looked on google and yahoo and I can't find it... T.TI really want to make an ekubo cake for my boyfriend but I can't find the recipe! Please Help!?
You can't find it because there's not a recipe for a ';term'; for the cake. The cake you're looking for is ';Mochi';, click that into your search.
By the way, if you truly are mizuage enjoy the hair cut and your boyfriend would be happy with a Twinkie.
You can't find it because there's not a recipe for a ';term'; for the cake. The cake you're looking for is ';Mochi';, click that into your search.
By the way, if you truly are mizuage enjoy the hair cut and your boyfriend would be happy with a Twinkie.
Can you please , tell me a recipe ,how to make a delicious cake ?!?
:)Can you please , tell me a recipe ,how to make a delicious cake ?!?
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350掳F for 25 minutes.
I made cupcakes out of this and they were so moist and good! Just adjust the time a bit I think, and you'll have a wonderful cake. Don't over mix, and don't over bake!Can you please , tell me a recipe ,how to make a delicious cake ?!?
i made a few its fun just look up a recipe online. and mix it and make it usually it has all the directions too. frosting it is so fun too.
150g sf flour
5ml baking powder
125g caster suger
100ml oil
2 eggs
40ml milk
grease 2 tins and line with gp paper
sift flour and baking powder in bowl stir in sugar
and oil eggs and milk stir for no less then 2 mins till smooth and creamy
put in tins then in oven at 180c/ 350f/ gas mark4
for 35-40 mins
yummy variations- add 5og nuts or
10ml lemon juice 0r
50g grated plain chocolate or
20mls instant coffee
sandwich together with frosting of choice or jam
foodnetwork.com
these are the ingredients:
100g of butter
100g of sugar
100g of flour
2 medium eggs
instructions
get a mixing bowl and pour the sugar and butter in together and mix them up with a wooden spoon then mix the 2 eggs in a jug very quickly then pour the mixed eggs in the bowl and mix them together then sieve the flour into the bowl and mix together you can add colour flavouring if you want to
get a cake tin and grease the tin and put some grease proof paper on it then pour the cake mix into the tin a bake it for 15-20 mins
These cake and frosting combo never fails for me :-)
http://www.ehow.com/how_2243457_moist-wh鈥?/a>
http://www.ehow.com/how_2243483_deliciou鈥?/a>
Chocolate Dump Cake
INGREDIENTS
1 (5 ounce) package non-instant chocolate pudding mix
2 1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
Use a mix.
German Chocolate Caramel Cake
1 pkg. german choc. cake mix
1 can eagle brand sweetened condensed milk
1 jar caramel ice cream topping
1 sm. cont. cool whip
1/4 cup chopped pecans
bake cake according to pkg in a 9x13 pan. While still warm poke holes, with a wooden spoon 1-2 inches apart. spread sweetened milk over top warm cake. next spoon on caramel topping. when completely cool, top with whip cream and sprinkle with pecans. Store in refridgerator.
Enjoy! Very rich!
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup vegetable oil
1 cup water
1 teaspoon vinegar
Mix all of the ingredients well with a mixer. It should be brown and smooth. Free of lumps. Bake at 350掳F for 25 minutes.
I made cupcakes out of this and they were so moist and good! Just adjust the time a bit I think, and you'll have a wonderful cake. Don't over mix, and don't over bake!Can you please , tell me a recipe ,how to make a delicious cake ?!?
i made a few its fun just look up a recipe online. and mix it and make it usually it has all the directions too. frosting it is so fun too.
150g sf flour
5ml baking powder
125g caster suger
100ml oil
2 eggs
40ml milk
grease 2 tins and line with gp paper
sift flour and baking powder in bowl stir in sugar
and oil eggs and milk stir for no less then 2 mins till smooth and creamy
put in tins then in oven at 180c/ 350f/ gas mark4
for 35-40 mins
yummy variations- add 5og nuts or
10ml lemon juice 0r
50g grated plain chocolate or
20mls instant coffee
sandwich together with frosting of choice or jam
foodnetwork.com
these are the ingredients:
100g of butter
100g of sugar
100g of flour
2 medium eggs
instructions
get a mixing bowl and pour the sugar and butter in together and mix them up with a wooden spoon then mix the 2 eggs in a jug very quickly then pour the mixed eggs in the bowl and mix them together then sieve the flour into the bowl and mix together you can add colour flavouring if you want to
get a cake tin and grease the tin and put some grease proof paper on it then pour the cake mix into the tin a bake it for 15-20 mins
These cake and frosting combo never fails for me :-)
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Chocolate Dump Cake
INGREDIENTS
1 (5 ounce) package non-instant chocolate pudding mix
2 1/3 cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
Use a mix.
German Chocolate Caramel Cake
1 pkg. german choc. cake mix
1 can eagle brand sweetened condensed milk
1 jar caramel ice cream topping
1 sm. cont. cool whip
1/4 cup chopped pecans
bake cake according to pkg in a 9x13 pan. While still warm poke holes, with a wooden spoon 1-2 inches apart. spread sweetened milk over top warm cake. next spoon on caramel topping. when completely cool, top with whip cream and sprinkle with pecans. Store in refridgerator.
Enjoy! Very rich!
Http://allrecipes.com/Recipe/Whipped-Cream-Cake-II/Detail.aspx what can i replace with eggs in that how much?
i tried this without egg but now don't remember how i did it.
please tell me as soon as possible....if u have another recipe with whipped cream without egg please let me knowHttp://allrecipes.com/Recipe/Whipped-Cream-Cake-II/Detail.aspx what can i replace with eggs in that how much?
try this one..
How to Make Your Own Whipped Cream
Did you know that Whipped Cream can cost close to five bucks at the store!? Did you also know that it takes maybe five minuets and less than three dollars to make it! Imagine having fresh home made whipped cream to put on top of your cakes and candies! Discover the perfect recipe to making a frothy, dessert-like sweet topping for anything from puddings to jello without the extra fat and sugars, or perservatives!
Steps:
1. Pour the a 1/2 pint of Heavy cream into a small bowl
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt
3. Using a whisk, whip the mixture together until smooth
4. Blend with a beater on high, adding more sugar will help thicken it, but don't add too much. 3/4 a cup to a cup is too much.
5. Let sit in fridge to cool, then enjoy !!!
TipsThe longer you whip the frothier it becomes
Add food colouring for special events
If it tastes tart, add more sugar
WarningsOnly use fresh Heavy Cream
If you whip it too long it will become butter
please tell me as soon as possible....if u have another recipe with whipped cream without egg please let me knowHttp://allrecipes.com/Recipe/Whipped-Cream-Cake-II/Detail.aspx what can i replace with eggs in that how much?
try this one..
How to Make Your Own Whipped Cream
Did you know that Whipped Cream can cost close to five bucks at the store!? Did you also know that it takes maybe five minuets and less than three dollars to make it! Imagine having fresh home made whipped cream to put on top of your cakes and candies! Discover the perfect recipe to making a frothy, dessert-like sweet topping for anything from puddings to jello without the extra fat and sugars, or perservatives!
Steps:
1. Pour the a 1/2 pint of Heavy cream into a small bowl
2. Add in about a 1/3 cup of sugar and a tiny pinch of salt
3. Using a whisk, whip the mixture together until smooth
4. Blend with a beater on high, adding more sugar will help thicken it, but don't add too much. 3/4 a cup to a cup is too much.
5. Let sit in fridge to cool, then enjoy !!!
TipsThe longer you whip the frothier it becomes
Add food colouring for special events
If it tastes tart, add more sugar
WarningsOnly use fresh Heavy Cream
If you whip it too long it will become butter
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