what is the BEST CAKE RECIPE?

I found this recipe in Gourmet magazine and haven't made a different chocolate cake since. It is so worth it as this four-layer stunner may just render all your other chocolate-cake recipes obsolete like it did mine. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph.

MILE-HIGH CHOCOLATE FUDGE CAKE

Ingredients

For cake

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

2 cups sour cream

For frosting

1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder (not Dutch-process)

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate, finely chopped

1 tablespoon pure vanilla extract

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Directions:

Preheat oven to 350°F with rack in middle. Butter two 8-inche cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Cooks' notes:

• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

• Cake can be frosted 1 day ahead and chilled, covered.

WA

Pineapple Upside-Down Cake

INGREDIENTS

1/2 cup butter

1 1/2 cups brown sugar

1 (20 ounce) can sliced pineapple

10 maraschino cherries

1 (18.25 ounce) package white cake mix

Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.

Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Okay I call it Chocolate Melting Cake. AMAZING! Chocolate on the outside, but mushy hot chocolate on the inside! Tip: If you eat this, you better have vanilla ice-cream to the side!

Individual Chocolate Melting Cakes

10 ounces semisweet or bittersweet chocolate, chopped

4 tablespoons unsalted butter

5 eggs

1/2 cup sugar

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

Caramel sauce

Coffee ice cream

Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.

Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.

Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

Makes 8 cakes

AUTHOR: Gale

A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows.

Ingredients:

2 cups self-rising flour

2 cups sugar

3 tablespoons cocoa

1 cup Coca-Cola

1 cup butter

1 1/2 cups miniature marshmallows

2 eggs, beaten

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla extract

.

Frosting:

1/2 cup butter

1 tablespoon cocoa

6 tablespoons Coca-Cola

1 box confectioner's sugar, (1pound)

1/2 cup chopped pecans

Preparation:

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

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

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

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

Serves about 16.

Applesauce Spice Cake - I won an award for this

3 1/4 cups flour

2 tsp baking soda

1/4 tsp baking powder

1 1/2 tsp salt

1/2 tsp ground cloves

1 tsp cinnamon

2 1/4 cups sugar

3/4 cup vegetable oil

6 tbsp frozen orange juice

6 tbsp water

1- 15 oz can applesauce

3 eggs

1 1/2 cup raisins (optional)

1 cup chopped walnuts (optional)

Heat oven to 350 degrees.

Combine flour, baking soda, salt, baking powder, cloves and cinnamon. In separate bowl combine sugar, oil, orange juice, water, applesauce and eggs. Mix wet ingredients with dry. Add raisins and walnuts.

Bake at 350 for 1 hour and 15 minutes in a well greased and floured 9x13 pan or bundt pan. Frost with Cream cheese frosting or sprinkle with powdered sugar.

This cake is heavy and rich and tasty. My family requests this for birthdays and special occasions.

Cold Water Chocolate Cake

3 egg whites

¾ cup sugar

Beat egg whites till foamy then add sugar and beat till stiff.

Large Bowl:

1 c. sugar

½ c. cocoa

1/3 c. cold water

1 stick oleo (butter)

1/8 tsp. salt

1 tsp. vanilla

Beat all together. Add 2 ½ c. flour and 1 c. cold water. Mix well, add egg whites. 1 ½ tsp. soda to 2 T. hot water and stir quickly. Bake at 350° for 30 minutes.

OR for white cake, just use pillsbury classic white cake mix! its really good!

MAN O MAN I HAVE ONE. It's a Triple Chocolate Cake. I can't remember exact ingredients but it has chocolate pudding in varius chunks inside, chocolate cake mix (of course), and chocolate chips. YUM!!!! To top it off sprinkle some powdered sugar. Btw sorry about your mom.

Apple Pecan Cheesecake...without a doubt:

http://www.recipematcher.com/recipes/42994//Apple-...

what about Green Tea Cake?

You cant beat a victoria sponge,laden with cream,strawberrys and strawberry sauce.yum