good quick cake recipe?

This is a recipe for yellow cake and I love it because it doesn't take a lot of exotic ingredients and you just dump it all in the bowl and mix it up.

YELLOW CAKE

This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves.

2 cups all purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

2/3 cup butter

1 1/4 cups sugar

2/3 cup milk

1 teaspoon vanilla

3 eggs

Heat oven to 350 degrees F. Grease and flour two 8-inch round cake pans. In large bowl, combine flour, baking powder and salt; mix well Add all remaining cake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pans.

Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean.

For my 11x8 sheet pan, I bake it for 35 to 40 minutes

BUTTERCREAM ICING

1 cup butter or margarine

1 cup Crisco or other solid shortening

2 teaspoons vanilla extract

1/4 teaspoon salt

8 cups powdered sugar (one 2 lb. bag)

6 Tablespoons milk

Cream the butter, shortening, vanilla, and salt together. Add the powdered sugar and milk. Mix on low speed until powdered sugar is mixed in. Mix on med. low speed for 10 to 15 minutes. When you can take a teaspoon of icing out and drop it on waxed paper and it holds it's shape and seems firm.....then your icing is ready to decorate with.

One batch of this icing will ice and decorate a quarter sheet cake 9x13.

1

Simple White Cake

Rated:

Submitted By: SCOTTOSMAN

Photo By: gapch1026

Prep Time: 20 Minutes

Cook Time: 30 Minutes Ready In: 50 Minutes

Servings: 12

"This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes."

Ingredients:

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract 1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 6/20/2009

Basic Chocolate Cake - 15 mins

INGREDIENTS

1 1/2 cup(s) sifted cake flour

1/3 cup(s) Dutch-process cocoa

1 teaspoon(s) baking soda

1 cup(s) sugar

1/2 teaspoon(s) salt

1 cup(s) strong brewed coffee, warm

1/3 cup(s) light olive oil

1 1/2 teaspoon(s) vanilla extract

1 tablespoon(s) aged balsamic vinegar

DIRECTIONS

Heat the oven to 400 degrees F.

Lightly coat an 8-inch round cake pan with softened butter and dust with all-purpose flour.

Set aside. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside.

Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean — 25 to 30 minutes.

Cool completely in the pan on a wire rack.

Serve the cake, iced with about 1 cup Deep Chocolate Glaze. Cake can also be served plain alongside whipped cream or coffee ice cream.

This is a great recipe because you can make this cake and put anything on it, my favorite is strawberries and cream on top, but you can make frosting to go on it too, frosting is easy, 100g butter (room temp), 30ml milk, a few drops of vanilla essence, then add powdered sugar (icing sugar) to the consistency you want it. Add whatever colour you feel like : )

basic sponge cake.

o make my sponge, first prepare the tins. you need two round sandwich tins, greased and floured (corn flour is best)

beat 4 or 5 eggs with one tablespoon of tap water and a cup of sugar, for about 7 minutes. or until they are very thick and creamy.

while the mixer is beating, sift into another bowl, half a cup each of corn flour and custard powder plus one and a half teaspoons of baking powder and a table spoon of SR flour.

set aside till eggs are ready.

turn mixer off and gently tip the sifted dry ingredients into the eggs, gently fold it through using a wooden spoon or a spatula.

pour into the prepared cake tins and bake in a moderately hot oven for about 20 minutes.

to test if ready they will have come away from the sides of the tin a little.

you must remove them from the tins soon as they come out of the oven or they will collapse.

You can vary it by adding cinnamon to the dry ingredients and then a big dollop of warm (not hot) honey after stirring in the flours

work quickly before the eggs go flat.

or make a chocolate sponge by adding cocoa to the to the dry ingredients.

ORANGE DREAM CAKE

1 pkg yellow cake mix

3/4 cup Miracle Whip

1 pkg Dream Whip

3/4 cups orange juice

3 eggs

2 tsp grated orange zest

Preheat oven to 350°F.

Combine the Miracle Whip, Dream Whip, cake mix, orange juice, beaten eggs and orange zest with electric mixer at medium speed for 2 minutes.

Pour into a greased and floured 10" bundt pan.

Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out nearly clean. Cool 10-15 minutes, loosen sides with a blunt knife and remove from pan.

Cool completely. Stir together 1 1/2 cups 10X sugar (confectioners) with 2-3 tablespoons of milk and drizzle over cooled cake. Sprinkle top with coconut if desired.

MINUTE CHOCOLATE MUG CAKE

1 coffee mug

4 tablespoons flour (that's plain flour, not self-rising flour)

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Some nuts (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

MILKY WAY CAKE IN A CUP

Melted Milky Way candies make frosting inside the cake!

1/3 cup any chocolate flavor cake mix

4 Milky Way Miniatures candies (individual 1" squares)

2 tsp. Oil,

1 TBS. Water

1 egg white.

Stir VERY well. Unwrap candies, cut them in half and stir them into the batter. Microwave 2 minutes. Let cool 1 minute in cup. Remove from cup and cut in half lengthwise. Serve immediately. 1 - 2 Servings

Variation..........Reese's Peanut Butter Cups Cake Mix in a Cup Make the recipe above, substituting 4 Reese's Peanut Butter Cups Miniatures, broken into 4 pieces each. All instructions are the same!

These seem easy enough, and can be made for one person!

All American Chocolate Cake 100gms unsweetened chocolate 2 tablespoon butter, melted 2 teaspoons vanilla extract 175 gms all purpose flour 200gms white sugar 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 100ml skimmed milk 3 large eggs, well beaten In a saucepan, melt the chocolate by stirring it over low heat until smooth and melted. Add the vanilla extract. In a separate bowl, mix the flour, sugar, baking powder, baking soda and salt, stirring well. Pour the chocolate mixture into the dry mixture and stir. Stir in the butter, milk and eggs, beating until smooth. Transfer the batter to a cake pan and bake it in a 350 degree F. preheated oven for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Velvet Crumb Cake

1 ½ cup biscuit mix

½ cup sugar

1 egg

½ cup cold water or milk

2 Tbls shortening

1 tsp vanilla

Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed ½ minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.

2 Tbls butter

¼ cup brown sugar

And canned , or fresh pineapple

Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto

Caramel Icing

1 ½ cups brown sugar

¼ cup butter or margarine

2 Tbls milk

½ cup powdered sugar

Combine brown sugar, butter and milk in 1 quart casserole. Cook in microwave full power for 1 to 1 ½ minutes or until mixture boils, boil 1 minute. Blend in powdered sugar and cool slightly Spread on cooled cake.

Sans Rival

12 Servings

FILLING ========================

6 egg yolks (large eggs)

1/2 lb butter

1/2 c karo light corn syrup

WAFERS =========================

6 egg whites

3/4 c sugar

1 t vanilla

1/2 lb (1 1/2 cups) roasted cashew

-nuts

1 preferably unsalted,finely

-chopped,manually or

1 by food processor

Beat egg yolks until light and lemon-colored. Heat corn syrup over

low heat until bubbly 2 minutes. Immediately pourr syrup in thin

streams to egg yolk while beating. Chill to cool. Cream butter. Beat

in cooled egg yolk mixture. Seet aside in a cool place. Preheat oven

to 325. Line 3 12x18 inch cookie sheets with waxed paper. Liberally

grease and flour. Beat egg whites until soft peaks form when beater

is slowly raised. Gradually beat in sugar, 3 tbs. at a time, beating

well after each addition. At high speed, beat until stiff peaks form

when beater is slowly raised. Fold in 1 cup of finely chopped cashews

(save 1/2 cup for garnish) and vanilla, using rubber spatula, until

blended. Spread evenly onto baking sheets, 1/4 inch thick. Bake at

325 for 20 minutes or until golden brown. Immediately cut wafer on

each baking sheet in 1/2 down the center, loosen and transefer to a

clean flat surface lined with wax paper, and quickly peel off the wax

paper that the wafer cooked on (if you don't do this now while the

wafer is hot, the paper won't come off). Spread icing thinly on top

of each wafer (you should have six 12 by 9 inch wafers) and layer.

Ice top layer and sprinkle with remaining nuts. Freeze. Cover cake

when icing has hardened. Serves 12.