What is a good cake recipe?

POUND CAKE

(Can be used for Strawberry shortcakes, yum)

Combine:

2 sticks butter

1 2/3 cup sugar

Beat in:

5 eggs (1 at a time)

Add:

2 cups sifted flour

1 teaspoon vanilla

1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.

E-Z Cake Recipes

NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.

WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA

CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)

ORANGE CAKE MIX….ORANGE SODA

PINEAPPLE MIX….PINEAPPLE SODA

SPICE MIX…..ROOT BEER SODA ETC

POUR CAKE MIX IN BOWL

ADD SODA USE LOAF CAKE PAN

BAKE 350 DEGREES AS BOX SAYS.

(PREPARE PAN WITH SPRAY)

Your choice of frostings or use cool whip.

Whipped Cream Frosting

COOK UNTIL THICK:

1 cup milk

4 TBLS. Flour

set aside to cool

BEAT:

Together….3 minutes

½ cup margarine

½ cup shortening (Crisco…NOT cooking oil)

ADD:

1 cup sugar

(1/4 cup at a time, beat thorouhly)

1 tsp. Vanilla

ADD :

Gradually add flour & milk mixture

BEAT:

Until the consistency of

Whipped Cream

SARA LEE TIRAMISU (E-Z)

Tiramisu –

Ingredients:

1 Sara lee pound cake (10 3/4oz.)

16 oz Non-dairy whipped topping;

1/4 c Strong-brewed coffee

1/2 c Sweetened cocoa powder

Instructions:

Cut pound cake vertically into 10 equal-size slices.

Drizzle coffee over each slice; set aside.

In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.

Place 5 cake slices on a flat surface.

Evenly spread a thick layer of whipped topping mixture over each slice.

Top each with a second cake slice, sandwich-style.

Transfer to individual dessert plates.

Spread each cake "sandwich" with whipped topping mixture.

Cut "sandwiches" diagonally in half.

Sprinkle with remaining cocoa; serve immediately.

GOOEY CAKE

INGREDIENTS & DIRECTIONS:

Mix together thoroughly:

1 box yellow cake mix

2 eggs

2 sticks melted butter

Pour into a (DEEP) lightly greased 9 x 13 baking pan

Mix together thoroughly:

8oz. package cream cheese

2 eggs

1 pound box sifted powdered sugar

Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.

CHOCOLATE ECLAIR CAKE

(NO BAKE)

INGREDIENTS:

1 large package Vanilla instant pudding

1 small package Vanilla instant pudding

3 1/2 cups milk

1 8oz. container Cool Whip

1 box Honey Graham Crackers

DIRECTIONS:

1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.

2.) Fold in Cool Whip.

3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.

4.) Make a second layer of crackers and pour remaining pudding over crackers.

5.) Make a 3rd layer of crackers over pudding.

6.) Prepare Topping.

Topping

Beat until smooth with mixer:

6 Tablespoons cocoa

2 Tablespoons cooking oil

2 Tablespoons softened margarine

2 teaspoons white Karo syrup

2 Tablespoons milk

1 1/2 cups sifted powdered sugar

1 teaspoon vanilla

Spread evenly over chilled cake. Refrigerate overnight before serving..

STRAWBERRY CAKE

&

FROSTING

Mix:

1 white cake mix

1 box strawberry Jell-O (powder)

3 Tablespoons flour

ADD & mix thoroughly:

1 cup cooking oil

1/2 cup water

ADD:

4 eggs, one at a time

1/2 box frozen strawberries (thawed)

POUR:

Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.

FROSTING

1/2 stick margarine, butter (melted)

3/4 lb. powdered sugar (more or less if needed)

1/2 box of strawberries, mashed and drained.

MIX:

Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.

JELL-O CAKE

CAKE:

1 box yellow cake mix

1 large box Jell-o gelatin

12 oz. Can soda pop

Bake cake as directed on box.

Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.

Prepare Jell-o, using more soda pop in place of water.

Pour Jell-o/soda mixture over cake.

Refrigerate 2 hours.

TOPPING:

8OZ. CONTAINER Cool Whip

1 small pkg. instant Jell-o pudding

Mix pudding, as directed and let stand 15 minutes until thick. Blend

in Cool Whip spread over cake.

Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.

Could decorate with sweet slices of strawberries.

PINEAPPLE CAKE

INGREDIENTS:

1 box Duncan Hines Pineapple Supreme Cake Mix

1 large can crushed pineapple, drained, save juice

1 small box vanilla instant pudding

1 cup milk

1 8oz. container Cool Whip

DIRECTIONS:

Prepare cake according to package directions.

On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.

Mix pudding & milk until thick. Add remaining ingredients and spread over cake.

Buttermilk Chocolate Cake & Icing

(Hubby’s mother’s recipe…not made it yet.)

Sift together:

2 c. flour

4 TBLS. Cocoa

1 ½ tsp. Soda

Add:

2 c. firmly packed brown sugar

3 heaping TBLS. Butter

1 ½ c. buttermilk

1 tsp. Vanilla

Bake:

In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.

Icing

1 box powdered sugar (sifted)

3 TBLS. Cocoa

butter (size of a walnut)

1 TBLS. Karo Syrup

coffee – enough to spreading consistency.

(Sister-in-law said cake tends to sink, some, in middle when iced.)

(These two recipes, I’ve not made yet)

Mocha Frosting

1 tsp coffee crystals

1/4 cup milk or cream

1/4 cup cocoa powder

5 cups confectioners (powdered) sugar

6 tbs butter

1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)

Blend everything until smooth. Makes enough for one 13x9 cake.

Royal Icing

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

HillBilly Cake

1 1/2 cups sugar

2 eggs

1/2 cup melted butter

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 can (20 ounces) undrained crushed pineapple

(The pineapple can be sweetened or unsweetened)

1 cup light brown sugar (For Cake Topping)

1 cup chopped walnuts (For Cake Topping)

Mix ingredients together and pour into a greased (and floured) 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.

*THIS IS AN EXCELLENT PINEAPPLE CAKE!*

Try allrecipes.com

I use that website constantly because you can read reviews about each recipe. Also, on the home page, there is a bar at the top that starts with recipe, then ingredients. The ingredients option will let you type in what you already have on hand or what ingredients you want to use and then specific recipes will pop up.

There are good recipes on foodnetwork.com

All kinds of cake, cookie, and other baking recipes on there and other recipes for cooking.

If there is a specific recipes you want you could try googling it.

A quick easy cake

One box devils food cake

one can of cherry pie filling

3 eggs

Mix, pour into cake pan (cupcakes are best) bake 25-30 minutes. It is quick, easy and people think you spent a lot of time on it.

TRY Rich chocolate cake

Ingredients (serves 12)

200g good-quality dark chocolate, chopped

200g butter, softened

1 cup dark brown sugar

1 teaspoon vanilla extract

3 eggs, at room temperature

1 1/2 cups self-raising flour

2 tablespoons cocoa powder

1/2 cup milk

chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

200g good-quality dark chocolate, chopped

1/2 cup thickened cream

Method

Make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

Family Fruit Cake

6 oz Butter (slightly softened)

6 oz Soft Brown Sugar

3 Eggs (at room temperature)

8 oz Flour

1 teaspoon Baking Powder

1 teaspoon Mixed Spice

1 teaspoon Ground Ginger

1 teaspoon Ground Cinnamon

1 oz Ground Almonds

12 oz Mixed Fruit (raisins, sultanas, currants, peel, cherries or whatever you like.)

Line cake tine with baking paper.

Cream the butter and sugar till light and creamy.

Beat in the eggs thoroughly. (Add 1 Tablespoon of the flour with each egg to prevent the mixture curdling.)

Sieve in the flour, baking powder and mixed spices.

Mix gently, adding a drop of milk if mixture is too stiff.

Add fruit and ground almonds and mix in.

Bake in a slow oven 325 F for 1 ½ hours (loaf tin) or up to 2 hours for a cake tin. If it begins to brown too much, cover with a piece of tinfoil.

Test with a skewer or knife for 'doneness'. Cool on a rack.

"Add 1 Tablespoon of the flour with each egg to prevent the mixture curdling"

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Blackout Cake

1) box chocolate cake mix

ingredients for the cake mix

Heavy Cream

2) 9 inch cake pans

1)small box chocolate pudding,Not instant

Butter and flour your cake pans, preheat your oven to 325 degrees.

Bake your chocolate cake as directed.

While your cake is baking prepare your filling ..... your recipe is as follows:

FOR THE CUSTARD

1) pkg chocolate pudding mix .... the cook and serve kind

2) cups heavy cream

4) tablespoons unsalted butter, cut into pieces

1) teaspoon pure vanilla extract

Mix pudding mix and heavy cream well and pour into pot, cook on medium high heat till mixture comes to a boil ..... remove from heat, stir in butter and vanilla, cover with plastic wrap and set in refrigerator for at least 20 minutes.

Take cake out of oven when ready....... spoon out a small portion of cake from each layer, this is for filling the cake and cake crumbs you will need to finish up.

Take filling out of refridgator,lay bottom layer of cake on plate, fill spooned out area with filling .... repeat the process with top layer.

Frost cake with your favorite Chocolate frosting, then spread a very small amount of filling on top of cake.

Crumble your extra cake (the spooned out portion)into fine crumbles and apply to top and sides of cake.

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super chocolate cake

18 ounces chocolate cake mix

7 ounces chocolate pudding (not instant)

2 eggs

2 ½ cups of chocolate chips or chopped chocolate bars

Start by making the pudding following the directions on the package.

Then combine the cake mix, pudding, and eggs. Mix until batter is uniform. Stir half of the chocolate chips in.

Pour into greased baking pan and sprinkle remaining chocolate chips on top.

Bake for 30 minutes at 350 degrees and enjoy.

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This recipe is great, substantial but not super heavy...I used plums and ate it warm, yum!

http://www.epicurious.com/recipes/food/views/WARM-...

better than sex cake!!

American Fudge Cake

This recipe is also known as ‘Death by Chocolate’, if it is topped with chocolate ice cream and lashings of whipped cream.

FOR THE CAKE

125 g (4 oz) butter

225 g (8 oz) dark soft brown sugar

2 eggs

142 ml (¼ pint) soured cream

175 g (6 oz) plain flour

5 ml (1 tsp) baking powder

2.5 ml (½ tsp) bicarbonate of soda

50 g (2 oz) Cadbury Bournville cocoa

FOR THE FILLING

40 ml (2 Tbs) Cadbury Bournville cocoa

125 g (4 oz) butter

150 g (5 oz) icing sugar, sieved

Vanilla essence

FOR THE FROSTING

200 g bar of Cadbury Bournville chocolate

40 ml (2 Tbs) Cadbury Bournville cocoa

142 ml (¼ pint) double cream

Two 20 cm (8-inch), shallow cake tins, greased and base-lined

For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.

Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.

For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.

Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream

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Moist Chocolate and Almond Cake

Ingredients

4 oz (110 g) dark chocolate (70-75% cocoa solids), grated

4 oz (110 g) ground almonds

4 oz (110 g) butter, at room temperature

6 oz (175 g) golden caster sugar

6 tablespoons milk

4 large eggs, separated

6 oz (175 g) self-raising flour, sifted

To decorate

6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up

1 rounded tablespoon creme fraiche

a few toasted flaked almonds

Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.

Start by creaming the butter and sugar together until they’re light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.

Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour – again, folding that in carefully with a metal spoon.

Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325°F (170°C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.

To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the crème fraîche into the chocolate.

Split the cake in half and use half the chocolate to sandwich it together, and the other half to spread over the top, making patterns with a knife. Decorate with a few toasted almonds and store in a tin till needed.

OR Chocolate Fudge Cake

Ingredients

For the cake:

6 oz (175 g) self-raising wholemeal flour

1 rounded teaspoon baking powder

6 oz (175 g) very soft butter

6 oz (175 g) light soft brown sugar

3 large eggs, at room temperature

1 rounded tablespoon cocoa powder

For the chocolate fudge filling and topping:

4½ oz (125 g) light soft brown sugar

1 x 170 g tin evaporated milk

4½ oz (125 g) dark chocolate (50-55 per cent cocoa solids), broken into small pieces

2 oz (50 g) soft butter

2 drops vanilla extract

To decorate:

4 oz (110 g) whole almonds

cocoa powder or icing sugar, for dusting

Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 7 inch (18 cm) sponge tins, 11⁄2 inches (4 cm) deep, lightly greased, and the bases lined with baking parchment.

First of all, weigh the flour, then take out 1 rounded tablespoon of flour and replace it with the rounded tablespoon of cocoa. The tablespoon of flour you take out won't be needed. Now simply take a very large mixing bowl, place the flour, baking powder and cocoa in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it does down. Now all you do is simply add the remaining cake ingredients to the bowl and beat them together. What you will end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If the mixture seems a little too stiff, add a little water and mix again.

Now divide the mixture and spread it evenly in the prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. After 30 seconds (or thereabouts), turn the cakes out on to a wire cooling rack and strip off the base papers. Leave to cool while you make the chocolate fudge filling and topping.

To do this, combine the sugar and evaporated milk in a heavy saucepan. Heat gently to dissolve the sugar, stirring frequently. When the sugar has dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl and, when it is cool, cover it with clingfilm and chill for about an hour to allow the mixture to thicken. Then beat again, and spread half on one sponge, placing the other one on top. Use the rest to spread over the top and sides and decorate the top with almonds, dusted with cocoa powder or icing sugar

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"PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting

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Fabulous Carrot Cake!:

CAKE

2 cups sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

3 cups finely shredded carrots

1 cup oil

4 eggs

3/4 cup chopped walnuts (optional)

ICING

1 (8 ounce) package cream cheese

1/2-1 cup margarine

2 teaspoons vanilla

3 1/2-4 cups powdered sugar

1. Mix dry cake ingredients.

2. Add carrots, oil and eggs.

3. Stir till all is wet.

4. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.

5. Bake at 325* for 50-55 minutes .

6. Cool.

7. Cream together cream cheese, margarine, vanilla Add powdered sugar.

8. Spread over cooled cake.

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