Cakes Kalore
Cristilyn Lawton
AnitaS6721 wrote:
>
> Hi!
>
> I am looking for cake recipes. I love to bake cakes and looking for the
> unusual, even if it comes in a cake box mix!
Try http://members.tripod.com/~LadyBright
It's a cake recipe archive.
You might also try http://godzilla.eecs.berkeley.edu/recipes/
They have hundreds of cake recipes.
Cris
--
Remember, a warrior can only kill you -- a bard can make you
immortal....
AnitaS6721
Hi!
I am looking for cake recipes. I love to bake cakes and looking for the
unusual, even if it comes in a cake box mix!
Thanks
Anita
Rich Byrnes
Here's some more for ya...
Chocolate Truffle Cake (2)
Chocolate Mousse Cake
Lady Baltimore Cake
Hummingbird Cake
king cake
Mississippi Mud Cake
Chocolate Mud Cake
Rum Cake
Chocolate Puddin Cake
Chocolate Cake
CHOCOLATE TRUFFLE CAKE
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry
liqueur, etc.)
8 fresh perfect raspberries, optional
Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
For the Truffles: Combine the chocolate, cream, and butter in a small
heatproof bowl, set over simmering water, and let melt. When almost
melted,
remove from the heat and stir the mixture until smooth. Stir in
flavoring of
your choice and refrigerate until thick enough to mound on a spoon,
stirring
occasionally, about 30 minutes.
Line a baking tray with waxed or parchment paper. Scrape the chocolate
mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch
mounds
onto the prepared tray. Place 1 raspberry in center of each chocolate
mound
and pipe a little more of the chocolate mixture to enclose completely.
Refrigerate until firm, about 15 minutes.
For the Cake: Position a rack in the center of oven and preheat oven to
350
degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4
inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms
with
rounds of waxed paper. (To cut out the rounds, place 1 of the cups on
waxed
paper and trace rounds the bottom with a pencil. Then cut the 8
circles.)
Set aside.
In the top of a double boiler or a small heatproof bowl set over
simmering
water, melt together the chocolate and butter. Cool slightly.
Meanwhile, in the large bowl of an electric mixer. with a paddle or
beaters,
on high speed, beat eggs, egg yolks, and sugar until tripled in volume,
about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat
just until combined. Remove the bowl and fold in the flour, using a
rubber
spatula. Spoon a little of the batter into each of the prepared cups top
with 1truffle, and cover with the remaining batter. Arrange cups on a
baking
tray and bake until edges of the cakes begin to pull away from the sides
of
the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual
dessert plates and carefully peel off paper.
Serve warm Spoon softly whipped cream or ice cream next to each cake
and, if
desired, garnish with a few fresh raspberries. Serve immediately.
Yield: 8 servings
CHOCOLATE TRUFFLE CAKE
CAKE:
12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter or margarine
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch saltGLAZE:
6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your
favorite liqueurCAKE:
12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter or margarine
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch saltGLAZE:
6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your
favorite liqueur
CAKE: In microwave or double boiler, melt chocolate chips and
butter or
margarine. Mix in sugar, flour, water and vanilla. Remove from heat
and stir
in egg yolks one at a time; cool. Beat egg whites with salt until stiff
but
not dry. Fold into chocolate mixture. Spread into buttered springform
pan, 8"
for higher cake, 9" for thinner, larger cake. Bake at 425 degrees for
15
minutes. Cake will be soft in center when done. Cool. GLAZE:
Chocolate chips
with coffee in microwave or saucepan. Stir until very smooth. Add
liqueur.
Mix in butter, one tablespoon at a time, stirring until smooth. Spread
over
cake. Allow to cool, then garnish as desired with fruit, almonds, etc.
Keep
in cool place.
This recipe has a cooked chocolate icing, and I though would be well
worth
sharing because it is so blissful!
CHOCOLATE MOUSSE CAKE
CAKE: 2 cups selfraising flour
1 1/2 cups castor sugar
1/2 tsp. salt
1 tsp bicarbonate of soda
4 tbsp cocoa
125 g butter
1 1/4 cups milk
1 tsp vanilla essence
CHOCOLATE MOUSSE: 100 g dark chocolate
50 g unsalted butter (I've used salted successfully)
1 tsp gelatine
3 tbsp coffee or whisky
3 extra large eggs, separated
2 tbsp icing sugar
CHOCOLATE GLAZE:
100 g dark chocolate
100 g milk chocolate
50 g butter
CAKE: preheat over to 180 deg C. Grease and flour 23 cm cake tin. Sift
flour, castor sugar, salt, bicard and cocoa into bowl of processor or
mixer.
Melt butter, lightly whisk in milk, vanilla and eggs. Mix this into the
dry
ingredients (If using a food processor, be careful not to over-mix).
Pour
cake mixture into tin and bake for 40 minutes until cooked or skewer
comes
out clean. Turn out onto cake rack to cool.
MOUSSE: Melt chocolate and butter. Dissolve gelatine in coffee or
whisky
(mix in a bowl and warm in a larger bowl, or microwave at full power for
30
seconds). Into the hot chocolate whisk egg yolks and gelatine mixture,
then
cool to room temperature. Whisk eggs stiffly, add icing surar and whisk
until glossy. Fold this well into the mousse and chill (takes quite a
time
to set - so don't put it in the cake too soon).
GLAZE: Melt together chocolates and butter until velvety-smooth.
ASSEMBLY OF CAKE: Cut cake into tow layers, sandwish together with the
mouse and cover with glaze. Refrigerate just long enough to harden the
icing. Decorate with whipped cream if you like.
The mousse as a stand alone dessert is fabulous!
Enjoy!
Sandy
sc...@dbn.lia.net
Lady Baltimore Cake
Recipe By : Betty Crocker Picture Cookbook, p. 150
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
1/2 cup shortening
2 cups sugar
3 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk -- see directions
2 teaspoons vanilla
3/4 cup egg whites -- stiffly beaten
WHITE FROSTING
2 1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
3 egg whites -- stiffly beaten
1 teaspoon vanilla
FRUIT-NUT FILLING
1/3 White Frosting -- approximate
1/3 cup raisins -- cut fine
1/3 cup figs -- cut fine
1/2 cup walnuts -- chopped
Preheat oven to 350 degrees F. Grease and flour 2) 9-inch round cake
pans. Cream butter, shortening and sugar. Combine cake flour, baking
powder and salt in separate bowl. To make thin milk use 1/2 water and
1/2 milk to make 1 1/3 cups. Add flour mixture alternately with milk and
vanilla. Fold in stiffly beaten egg whites. Bake cake layers 30 to 35
minutes. Let cool in pans for a few minutes then remove to cooling
racks. Make frosting and filling below.
TO MAKE WHITE FROSTING: Mix together 2 1/2 cups sugar, 1 tablespoon
light corn syrup and water. Bring to a boil and cook until 242 degrees F
is reached on candy thermometor. Pour slowly while beating constantly
over 3 egg whites beaten stiff. Add vanilla. Continue beating with spoon
until mixture is fluffy and will hold its shape.
FRUIT NUT FILLING: Mix raisins, figs and nuts into approximately 1/3
of White Frosting. Filling should be thick enough to stay on cake.
FROSTING AND FILLING CAKE: Make cake layers, frosting and filling.
Spread both cooled layers with Fruit-Nut Frosting. Cover with a thin
layer of White Frosting. Put layers together . Then cover top and sides
of cake with remaining White Frosting.
Title: Hummingbird Cake
Categories: Cakes, Frostings
Yield: 16 Servings
MM BY HELEN PEAGRAM
3 c All purpose flour
2 c Sugar
1 ts Baking soda
1 ts Ground cinnamon
1 ts Salt
3 Eggs -- beaten
1 1/2 c Vegetable oil
1 1/2 ts Vanilla
1 cn Crushed pineapple
Undrained
2 c Nuts
2 c Chopped bananas
Frosting
16 oz Cream cheese -- at room
Temperature
1 c Butter -- at room
Temperature
2 lb 10X confectioners' sugar
Sifted
2 ts Vanilla
1. Preheat oven to 350. Grease three 9-inch round cake pans. Line
bottoms with waxed paper. Grease paper. Dust inside of pans with
flour. 2. Combine flour, granulated sugar, baking soda, cinnamon and
salt in large bowl. Stir in eggs and oil just until blended; do not
overmix. Stir in vanilla, pineapple, 1 cup nuts (reserve remaining
nuts for garnish) and bananas just to combine. Scrape batter in
prepared pans, dividing evenly. 3. Bake in 350 oven for 25 to 30
minutes, until wooden pick inserted in center comes out clean. Cool
cakes in pans on wire rack 10 minutes. Remove cakes from pans. Cool
completely on racks. 4. Prepare Frosting: Beat together cream cheese
and butter at medium speed until smooth. Beat in 10X sugar until
light and fluffy. Add vanilla and beat until blended. 5. Stack cake
layers on cake plate, spreading frosting between layers. Frost top
and sides of cake; sprinkle remaining nuts on top and on sides if you
wish.
Fat grams per serving: 52 Approx. Cook Time: Cholesterol
per serving: 102 Marks:
Title: King Cake w/ Cream Cheese Filling
Categories: Desserts
Yield: 12 Servings
2 1/4 ts Yeast
1/4 c Water
1/2 c Milk
1 c Butter
1/2 c Sugar
2 Egg yolks
2 Eggs
4 c Flour
MMMMM--------------------------FILLING-------------------------------
1/2 King cake recipe
16 oz Cherry, apple or
Apricot Pie Filling
8 oz Cream cheese
1/4 c Sugar
2 tb Flour
2 Egg yolks
1 ts Vanilla
1 Dried bean
Yellow, green purple sugars
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1
teaspoon of the flour into the yeast and set aside. By the time you
have measured the other ingredients, the yeast should start bubbling.
Bring the milk to a boil and stir in the butter and the sugar. Pour
into a large bowl; the mixture should be lukewarm. Beat in the egg
yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly
smooth, then gradually add enough additional flour to make a soft
dough that you can form into a ball. Knead it, until smooth and
elastic. Lightly oil a bowl, turn the dough once or twice in it to
grease it lightly all over, cover with a cloth and leave to rise in a
warm spot until doubled in size about 1 1/2 hours.
Pat dough down and cover with the bowl with a damp towel, plastic
film over that and refrigerate until the next day. This recipe makes
enough dough for two king cakes. Extra dough may be frozen, or make
two king cakes and freeze one. Thaw frozen cake and reheat 10
minutes at 375F.
Preparation: Remove dough from refrigerator with well-floured hands,
while it's firm and cold, shape into a long sausage shape. Using a
floured roller on a floured surface, roll out the dough into a 30X9
rectangle as thin as pie crust. Let the dough rest.
If necessary, drain extra juice from pie filling. Mix the cream
cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch
wide strip of fruit filling the length of the dough, about 3 inches
from one edge. Spoon the cream cheese mixture alongside the fruit,
about 3 inches from the other edge. Brush both sides of dough with
egg wash. Insert the bean.
Fold one edge of dough over the cream cheese and fruit, then fold the
other edge over. Gently place one end of the filled roll onto a
greased pizza pan or a large cookie sheet. Ease the rest of the toll
onto the pan, joining the ends to form a circle or oval. Cover and
let rest for 30 minutes. Brush again with egg wash and cut deep
vents into the cake. Sprinkle with colored sugars.
Bake for 45 to 60 minutes or cake is well risen and golden. Cool
before icing with confectioner's sugar mixed with enough water to
make a spreadable paste and tinted purple, green and gold.
If using a plastic baby, instead of the bean, insert it into the
bottom of the cake after it is cooked. Tradition says that the
person getting the King cake baby, will make the cake for the
following Mardi Gras Season.
Title: King Cake
Categories: Cakes
Yield: 1 Servings
Dough:
3 1/2 c Sifted all-purpose flour
1/4 c Sugar
1 pk Active dry yeast
1 ts Salt
1/2 c Water
1/2 c Milk
1/4 c Butter
1 Egg
Filling:
1 1/2 c Brown sugar
2 ts Cinnamon
1/2 c Butter, softened
Icing:
1 c Confectioner's sugar
1 ts Vanilla
2 tb Milk
1 ts Oil
Sift and measure flour. In a large mixing bowl, mix
one cup flour, sugar, yeast and salt. Place water,
milk and butter in sauce pan over low heat and heat
until liquids are warm and butter is melted. Gradually
add liquid to dry ingredients and beat with an
electric mixer for 2 minutes at medium speed.
Add egg and one cup flour, or enogh to make a thick
batter. Beat at a high speed for 2 minutes. Gradually
add enough of the remaining flour to make a stiff
dough.
Turn out onto a heavily floured board and knead five
to ten minutes or until dough is smooth.
Add flour to board as needed to prevent dough from
sticking.
Place ball of dough in greased bowl. Turn once to
bring greased side up.
Cover with a damp cloth and let rise in a warm place
until double in bulk, about one and one-half hours.
Punch down and turn out onto a lightly floured board.
Knead about 5 times.
Divide dough in half. Roll one-half of the dough into
a 25x15-inch oblong. Spread with one-fourth cup
softened butter. Sprinkle with one-half the brown
sugar and cinnamon mixture.
Roll lightly, starting with the wide side. Pinch the
edges.
Repeat procedure with remainder of the dough. Twist
the two rolls and attach ends.
Place ring in a greased pan. Cover with greased wax
paper and a towel.
Let rise in a warm place for one and one-half hours or
until doubled.
Place in the oven at 375 degrees.
Bake for 20 to 25 minutes, until golden.
After cake has cooled, spread icing on top.
Decorate cake with gold, purple and green sugars.
(combined granulated sugar with food colors).
To make Icing, in a small bowl combinne sugar, vanilla
and milk. Beat for about one minute with electric
mixer. Add oil and beat until creamy consistancy. If
icing is too thick, add a few drops of milk and beat
to correct consistency.
Serve 12. From: Ghislaine Dumont Date: 21 Apr 97
-----
MM: King Cake 1
---------- Recipe via Meal-Master (tm) v8.05
Title: King Cake 1
Categories: Cakes
Yield: 10 Servings
KING CAKE, BATON ROUGE CAJUN
2 pkg. yeast 1/2 c. lukewarm water 1/2 t. sugar 1 c.
scalded milk 1/2 stick good margarine 3/8 c. sugar 2
t. salt 1 egg 5-6 c. flour Scald milk and add melted
margarine. LET COOL. Soften yeast in water, add 1/2 t.
sugar to yeast. Let sit 30 seconds to activate yeast.
Add yeast mixture, eggs, sugar and salt to COOLED
milk. Add flour a little at at time until you have a
thick dough. Let rest 10 minutes, knead 20 minutes.
Divide dough into two portions. Roll one portion out
into a rectangle until dough is approx. 1/2 in. thick.
Spread softened butter onto dough. Sprinkle with a
mixture of 3/4 c. sugar and 2 t. cinnamon. Roll dough
up starting at widest end and them form a circle and
squeeze together at opening ends of circle. Carefully
place on cookie sheet. Let rise till double and bake
350 deg. oven for 20-25 min. Make confectioner sugar
thin icing and divide into three bowls. Color each
icing bowl, purple, green and yellow. If you have a
plastic baby doll put it inside the bake cake.If not,
some true Cajuns add a red bean inside the cake. FROST
the cake with the three different colors. Now I
sometimes make a cream cheese filling. Simply mix
soften cream cheese (16 oz) with 1 c. confectioner
sugar and 1 t. almond extract. Instead of the
butter/cinnamon sugar filling, I put this cream cheese
filling. IT IS VERY VERY GOOD. Here in Louisiana,it
is traditional that whoever get the baby or bean when
served the cake has to bring the cake to the next
party or office coffee shop. LAISSEZ LES BON TEMPS
ROULLER! From: Ghislaine Dumont Date:
17 Oct 97
Title: King Cake w/ Cream Cheese Filling
Categories: Desserts
Yield: 12 Servings
2 1/4 ts Yeast
1/4 c Water
1/2 c Milk
1 c Butter
1/2 c Sugar
2 Egg yolks
2 Eggs
4 c Flour
MMMMM--------------------------FILLING-------------------------------
1/2 King cake recipe
16 oz Cherry, apple or
Apricot Pie Filling
8 oz Cream cheese
1/4 c Sugar
2 tb Flour
2 Egg yolks
1 ts Vanilla
1 Dried bean
Yellow, green purple sugars
Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1
teaspoon of the flour into the yeast and set aside. By the time you
have measured the other ingredients, the yeast should start bubbling.
Bring the milk to a boil and stir in the butter and the sugar. Pour
into a large bowl; the mixture should be lukewarm. Beat in the egg
yolks, whole eggs and the yeast.
Beat in approximately 2 cups of flour, until the dough is fairly
smooth, then gradually add enough additional flour to make a soft
dough that you can form into a ball. Knead it, until smooth and
elastic. Lightly oil a bowl, turn the dough once or twice in it to
grease it lightly all over, cover with a cloth and leave to rise in a
warm spot until doubled in size about 1 1/2 hours.
Pat dough down and cover with the bowl with a damp towel, plastic film
over that and refrigerate until the next day. This recipe makes
enough dough for two king cakes. Extra dough may be frozen, or make
two king cakes and freeze one. Thaw frozen cake and reheat 10
minutes at 375F.
Preparation: Remove dough from refrigerator with well-floured hands,
while it's firm and cold, shape into a long sausage shape. Using a
floured roller on a floured surface, roll out the dough into a 30X9
rectangle as thin as pie crust. Let the dough rest.
If necessary, drain extra juice from pie filling. Mix the cream
cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch
wide strip of fruit filling the length of the dough, about 3 inches
from one edge. Spoon the cream cheese mixture alongside the fruit,
about 3 inches from the other edge. Brush both sides of dough with
egg wash. Insert the bean.
Fold one edge of dough over the cream cheese and fruit, then fold the
other edge over. Gently place one end of the filled roll onto a
greased pizza pan or a large cookie sheet. Ease the rest of the toll
onto the pan, joining the ends to form a circle or oval. Cover and
let rest for 30 minutes. Brush again with egg wash and cut deep
vents into the cake. Sprinkle with colored sugars.
Bake for 45 to 60 minutes or cake is well risen and golden. Cool
before icing with confectioner's sugar mixed with enough water to
make a spreadable paste and tinted purple, green and gold.
If using a plastic baby, instead of the bean, insert it into the
bottom of the cake after it is cooked. Tradition says that the
person getting the King cake baby, will make the cake for the
following Mardi Gras Season.
MISSISSIPPI MUD CAKE
1 cup oil 2/3 cup cocoa
4 eggs 1 1/2 cup flour
1 3/4 cup sugar 1 1/2 cup chopped nuts
Mix and bake at 350 for 30 minutes in a lightly greased 9x13 inch pan.
Cover with a layer of miniature marshmallows. Put back in oven until
melted. Cover with icing while still hot.
Icing:
1 1/2 cup melted butter 1/2 cup Pet milk
2/3 cup cocoa 1 1/2 cup chopped nuts
1 box powdered sugar
Mix well with mixer, will be thin. Pour over warm cake.
Title: CHOCOLATE MUD CAKE
Categories: Cakes, Chocolate
Yield: 6 Servings
Cake:
250 g Butter
1 1/2 c Hot Water
2 c Castor Sugar
1/4 c Cocoa
1 tb Instant Coffee
200 g Dark Cooking Chocolate
1 1/2 c SR Flour
2 Eggs
Vanilla
Icing:
125 g Dark Cooking Chocolate
125 g Unsalted Butter
1) Melt butter in double boiler, stir in combined coffee and hot
water, then chocolate & sugar. Stir until smooth. 2) Sifted dry
ingredients into 3 lots. 3) Place melted ingredients into electric
mixer bowl and gradually beat in dry sifted ingredients
individually.
4) Add eggs and vanilla and beat well. 5) Greased and base line a 25
cm cake tin & pour in mixture. 6) Bake in slow oven (150 deg, C) for
approx 2,5 hours. 7) Stand for 5 minutes before turning out of tin.
Icing: 8) Melt chocolate and butter in double boiler and beat with a
wooden spoon until smooth. 9) Pour over cold cake and smooth out.
Note Cooking time may vary. Cake is cooked when skewer comes out
reasonably clean.
Classic Bacardi Rum Cake
Heavenly
1 cup chopped pecans or walnuts
1 18&1/2 oz. Pkg. yellow cake mix
1 3&3/4 oz. Pkg. Jell-O Vanilla Instant Pudding and Pie Filing
4 eggs
« cup cold water
« cup Wesson Oil
« cup Bacardi dark rum (80 proof)
Glaze
1/4 lb. Butter
1/4 cup water
1 cup granulated sugar
« cup Bacardi dark rum (80 proof)
Preheat oven to 325 deg. F. Grease and flour 10""tube or 12-cup Bundt
pan. Sprinkle nuts over bottom of pan. Nix
all cake ingredients together. Pour batter over nuts. Bake 1 hour.
Cool. Invert on serving plate. Prick top. Drizzle and
smooth glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until glaze is used up.
For Glaze:
Melt butter is saucepan. Stir in water and sugar. Boil five minutes,
stirring constantly. Remove from heat. Stir in rum.
Optional: Decorate with whole maraschino cherries and border of sugar
frosting or whipped cream. Serve with
seedless green grapes dusted with powdered sugar.
This is the only one I use, enjoy.
Crazy Chocolate Cake
2 c white sugar
3 c flour
1 tsp. baking powder
3 tsp. baking soda
3/4 c vegetable oil
6 Tbs. cocoa
1 tsp. vanilla
1 tsp. salt
2 Tbs. white vinegar
2 c water
Mix all dry ingredients together. Make a well in the center of dry
ingredients and add the liquids. (remaining ingredients) Mix quickly,
just until well blended. Pour into a 9x13 floured and greased pan.
Bake @ 350 F until done.
I like to add peppermint extract to the icing, gives it a neat kick!
This recipe is an excellent choco cake recipe and I'm very picky about a
real chocolate taste and a soft crumb texture. This is the
only home-made chocolate cake recipe that has ever given me both. Hope
you like it as much as I do.
Enjoy:-)
Stef
DEEP DARK CHOCOLATE CAKE
2 C. sugar
1-3/4 C. all-purpose flour
3/4 C. cocoa (unsweetened)
1-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
2 eggs
1 C. milk
1/2 C. vegetable oil
2 t. vanilla extract
1 C. boiling water
Heat oven to 350 degree F. Grease and flour two 9 inch round baking
pans or one 13 x 9 x 2 inch pan. In large mixer bow, stir together dry
ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed of
electric mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to
40 minutes for rectangular pan or until wooden pick inserted in center
comes out clean. Coll 10 minutes; remove from pan to wire racks.
(Cake may be left in rectangular pan, if desired.)
This is my favorite chocolate cake recipe, it really is moist and has
wonderful chocolate flavor!
Moist Chocolate Cake
2 c. flour
3/4 c. unsweetened cocoa (dutch process)
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 c. sugar
1/2 c corn oil
2 eggs
2 tsp vanilla
2 c boiling water
Combine flour, cocoa, baking powder, baking soda and salt in medium size
bowl; set aside. Mix together sugar and oil, add eggs and vanilla in
large
bowl. Stir in flour mixture, gradually. Add boiling water, slowly; mix
well, batter will be thin. Pour into 2 greased 8" or 9" rounds. Bake
at
350 degrees for 25-30 minutes, or until toothpick inserted into center,
comes out clean
Chocolate pudding cake
4 tbsp butter, melted
1 cup flour
2tsp baking powder
1/4 tsp salt
pinch cinnamon
1 1/2 cup sugar, divided
6 tbsp cocoa powder, divided
1/2 cup milk
3/4 tsp vanilla
1 1/2 cup boiling water
Combine flour, baking powder, salt, cinnamon, 3/4 cup of sugar and 3
tbsp of cocoa. Stir in milk, vanilla and melted butter. spread into
baking
pan (I use an ovenproof casserole). Stir together 3/4 cup of sugar and 3
tbsp cocoa. Sprinkle on batter. Pour 1 1/2 cup boiling water over top
and
bake 35 min. at 350.
Good with whipped cream or vanilla ice cream.
Chocolate Pudding Cake
Fudge Pudding Cake
>Request From: "U.FRINTZ" <ufr...@erols.com>
>Would anyone have the recipe for a cake that you bake first and then poke
>holes into and put pudding in? thanx
Chocolate Pudding Cake
1 cup flour
2/3 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 cup water
2 Tbsp. apple sauce
1 tsp. vanilla
2/3 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
Mix the first eight ingredients together. Pour into a 8" square
baking pan that has been coated with cooking spray. Mix the brown
sugar and 1/4 cup cocoa. Sprinkle over the batter. Pour the hot
water over the entire top surface. Bake at 350 for about 45 minutes.
The topping sinks through the cake to form a pudding layer at the
bottom.
This cake tastes so rich it's hard to believe there's no fat or eggs in
it.
We prefer it chilled, but it can be served ar room temperature, or even
warm, if you can't wait. It will keep for several days (but not in my
house!), but DO NOT FREEZE. If you do, the pudding will turn very
watery.
Fudge Pudding Cake
1 cup Sifted flour
2 tsp. Baking powder
1/2 tsp. Salt
1/2 cup Sugar
3/4 cup Chopped walnuts
1/2 cup Milk
1 tsp. Vanilla
2 Tbsp. Melted shortening
1 oz. Unsweetened chocolate, melted
1/4 cup Unsweetened cocoa powder
3/4 cup Brown sugar, packed
1 3/4 cup Hot water
Whipped cream or ice cream (optional)
Sift flour with baking powder, salt and sugar into bowl. Add nuts, then
stir in milk, vanilla, shortening and chocolate. Spread batter in
greased
8-inch square pan. Mix cocoa with brown sugar, stir in hot water and
pour
over batter. Bake at 375F 40 minutes. As pudding bakes, cake layer forms
on
top with rich sauce on bottom. Spoon warm pudding cake into dessert
dishes
and top with whipped cream or ice cream, if desired.
Here's one of my favorites and I'm very picky about a real chocolaty
taste
and a miost cake...
Hope you enjoy it as much as I do,
Stef
DEEP DARK CHOCOLATE CAKE
2 cup sugar
1-3/4 cup all-purpose flour
3/4 cup cocoa (unsweetened)
1-1/2 tsp, baking powder
1-1/2 tsp, baking soda
1 tsp, salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp, vanilla extract
1 cup boiling water
Heat oven to 350 degree F. Grease and flour two 9 inch round baking
pans or one 13 x 9 x 2 inch pan. In large mixer bow, stir together dry
ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed of
electric mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour into prepared pan. Bake 30 to 35 minutes for round pans, 35 to
40 minutes for rectangular pan or until wooden pick inserted in center
comes out clean. Coll 10 minutes; remove from pan to wire racks.
(Cake may be left in rectangular pan, if desired.)
Rich Byrnes
AnitaS6721 wrote:
>
> Hi!
>
> I am looking for cake recipes. I love to bake cakes and looking for the
> unusual, even if it comes in a cake box mix!
>
> Thanks
>
> Anita
heres a bunch taken off this group over the past few months, as always,
apologies to the origonal posters for stripping names...
Pound Cake
1234 Pound Cake
Atomic Cake
Walnut Cake
Black Velvet
Graham Cracker Cake
Ice Box Cake
Graham Wafer Cake
Citron Cake
Lemon Cake
Eggnog Cake
Chocolate Chambord Cake (2)
Jello Cake
Peanutbutter Tandy Cakes
White Chocolate Chip Cake
Creme De Menthe Cake
Chocolate Pudding Cake (3)
Irish Coffee Torte
Lemon Ricotta Cake
Title: Pound Cake
Categories: Desserts, Cakes
Yield: 8 Servings
1 lb Butter
1 lg Cream Cheese
6 c Powdered Sugar
8 Eggs
3 c Flour
2 ts Vanilla
Preheat oven to 350F.
All ingredients must be at room temperature.
Cream together the butter and cream cheese. Then add the powdered
sugar 1 cup at a time. Add the eggs mixing well after each addition.
Then add 1 cup of flour at a time, followed by vanilla.
Butter and flour a standard Bundt pan. Bake for 75 to 85 minutes and
test as usual.
Title: 1-2-3-4 Pound Cake
Categories: Cakes
Yield: 8 Servings
3 c Cake flour
2 ts Baking powder
1/2 ts Salt
1 c Butter
2 c Sugar
4 Eggs
3/4 c Milk
1 ts Vanilla
1/2 ts Almond extract
MMMMM-----------------------BOURBON GLAZE----------------------------
1 c Confectioners sugar
1 tb Bourbon
1 ts Orange zest
2 tb Orange juice concentrate
Preheat oven to 325F.
Sift flour with baking powder and salt. Cream butter and sugar until
light and fluffy. Beat on medium speed for 10 minutes. Add eggs,
one at a time, beating after each addition.
Add flour mixture alternately with milk and flavorings, creaming until
smooth after each addition. Spread batter into prepared 10" Bundt
pan. Bake for 1 hours 25 minutes or until tester is clean. Cool in
pan 15 minutes.
Remove from pan and cool on rack. Top with Old Fashion Bourbon Glaze.
Glaze: Combine sugar, bourbon, zest and enough orange juice to make a
thin glaze. Drizzle onto cake.
What you are describing to me is Wacky Cake. My mom made it quite often
in the 60's. This recipe makes a 9 by 13 pan and an 8 inch square pan of
cake. It is delish!I can almost taste it. I have made if for my family
of 4 by cutting the recipe in thirds.
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp. soda
Mix all the above and add:
1 cup oil
2 cups water
2 tsp. vinegar
2 tsp. vanilla
Pour in ungreased pans at 350 degree for 30 minutes.
Icing:
3/4 cup margarine or butter (1 1/2 sticks)
3 egg yolks
3/4 cup Milnot (canned milk)
1 1/2 cup sugar
Combine and bring to a boil for 2 minutes. Remove from heat and add 2
cups coconut, 1 cup nuts, and 2 tsp. vanilla. Put on icing while still
hot.
Hope this is it!
*********8
ATOMIC CAKE
Sift into ungreased 8" x 8" pan:
1 1/2 cups flour
1 cup sugar
3 Tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt.
Add:
1 cup cold water
1/3 cup vegetable oil
1 teaspoon vanilla
1 Tablespoon white vinegar.
Stir well with a fork. Bake at 350 F for 30 minutes. (Test for
done-ness
with toothpick.) Cool on rack before cutting.
(If you wish to be able to remove the entire cake from the pan before
serving, mix the batter in a bowl and then pour into greased and floured
pan.)
NUSS SCHAUMTORTE (WALNUT CAKE WITH WHIPPED CREAM)
--------------------------------------------------
1 egg 1 cup heavy cream
6 egg yolks 1/4 cup sugar
3/4 cup sugar 2 tablespoons jam
1 cup grated walnuts coffee icing
1/3 cup cake crumbs 1/3 cup walnuts, halved
6 egg whites, stiffly beaten
Beat egg, egg yolks, and sugar until fluffy. Add walnuts and cake
crumbs.
Fold in egg whites. Butter and flour a cake tin. Pour mixture in. Bake
in
300 deg F oven 35-45 min. Cool completely. Split cake into two layers.
Spread cream, whipped and sugared, between layers. Top with jam and
coffee icing. Decorate with walnut halves.
Coffee icing: 1 3/4 cups confectioners' sugar
1/3 cup black coffee, strong
1/2 egg white (optional)
Stir ingredients until smooth. Add more liquid, if needed.
NUSSTORTE MIT KAFFEECREME (WALNUT CAKE WITH COFFEE CREAM)
---------------------------------------------------------
2 eggs 1/2 cup butter
5 egg yolks 1/2 cup sugar
1/2 cup sugar 1 1/2 cup walnuts, halved
3/4 cup walnuts, grated 2 tblsp. black coffee
1/2 cup hazelnuts, grated coffee icing (see above)
1 tablespoon almonds, grated 1/3 cup walnuts, halved
1/4 cup cake crumbs
5 egg whites, stiffly beaten
Beat eggs, egg yolks, and sugar until fluffy. Add walnuts, hazelnuts,
almonds, and cake crumbs. Fold in egg whites. Bake in buttered and
floured baking tin in 300 F deg. oven 35-45 min. When cold, split into
two layers.
Prepare filling as follows:
Beat butter until creamy. Add sugar, walnuts, and coffee.
Spread between layers. Top with coffee icing. decorate with halved
walnuts.
NUSSTORTE MIT GRILLAGECREME
---------------------------
2/3 cup sugar
6 egg yolks
1 1/2 cups walnuts, grated
1/4 cup cake or bread crumbs, sifted
6 egg whites, stiffly beaten
grillage cream
coffee icing (see above)
Beat sugar and egg yolks until light and fluffy. Add walnuts, and cake
or
bread crumbs. Fold in egg whites. Butter and flour a cake form; pour
mixture in. Bake in 275 deg F. oven 40-45 min. Cool; turn out; split
into
2 layers. Fill with grillage cream. Cover with coffee icing. Decorate
with halved walnuts, or chocolate or coffee beans.
GRILLAGE CREAM:
1/3 cup sugar
3/4 cups hazelnuts, peeled whole
1 cup butter
3 tablespoons sugar
3 tablespoons coffee
Heat sugar in a pan until brown. Add hazelnuts and fry until each nut is
covered with browned sugar. Cool on buttered board. Pound fine, or
grind.
Beat butter until creamy; add sugar, hazelnuts, and coffee. Place in
refrigerator until ready to use.
Better Than Sex Cake/ Chocolate
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ounces Chocolate chips -- semi-sweet
3/4 Cup Pecans -- chopped
1 Package Chocolate Butter cake mix OR
1 Package German Sweet Chocolate mix
4 Eggs
1/2 Cup Oil
1/4 Cup Water
1 Teaspoon Vanilla
3 1/2 Ounces instant pudding mix -- chocolate
8 Ounces Sour cream
Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat
remaining
ingredients together for 3 minutes; fold in the chips and nuts. Pour
into
greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix
1/2 cup
butterscotch topping with 1/4 c cream. Make holes in top of cooled
cake, and
pour the topping over the cake. When ready to serve, top the piece of
cake
with whip cream, butterscotch, and Heath bar bits.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
BLACK VELVET
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Almonds - slivered -- slightly
12 ounces Chocolate chips
1 Devil's food cake mix
1 package Chocolate pudding - instant -- 3-1/2 oz. package
4 Eggs
1 cup Sour cream
1/2 cup Water
1/4 cup Oil
1 teaspoon Vanilla
1 teaspoon Almond extract
1/4 teaspoon Cinnamon
Calories per serving: Number of Servings: 0 Fat grams
per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set
aside rest
of almonds and chocolate chips. Place remaining ingredients in mixer
bowl.
Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in
350 F
oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with
topping
of whipped cream if desired.
Note from me: A nice touch would be to puncture finished cake with
long-tined
fork. Dribble over cake about 1/4 cup Kahlua. Then serve with
sweetened
whipped cream flavored with almond or vanilla extract.
From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Graham Cracker Cake
Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :0:35
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups graham cracker crumbs
1 cup sugar
1 cup margarine -- not diet
3 large eggs -- separated
2 teaspoons baking powder
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon lemon peel -- grated
1 cup nuts -- chopped
In a large mixing bowl, cream butter and sugar; add egg yolks and beat
until light and fluffy. Mix cracker crumbs with sifted flour, salt and
baking powder. Add to the sugar mixture alternating with the milk,
vanilla
and lemon peel. Beat egg whites until stiff and fold into the batter
along with the chopped nuts. Grease and flour bottoms of a 9 x 13 x
2-inch pan or two 8-inch cake pans. Pour batter into pan and bake in
preheated 350-degree oven for 30 minutes or until done. Frost this as
you
prefer. A good choice would be a cream frosting made of powdered sugar,
milk, and lemon extract.
- - - - - - - - - - - - - - - - - -
NOTES : A creation of Helen Jolly of Kenosha, Wisconsin. She says this
is from
a very old recipe.
FRUIT TOPPED ICE BOX CAKE
12 servings
20 Graham crackers
2 cups cold milk
1 pkg. Vanilla or Chocolate Instant Pudding/Pie Filling
1 3/4 cup thawed non-dairy whipped topping
2 cans (21 oz. each) cherry or blueberry pie filling
Line 13 x 9 inch pan with some of the graham crackers, breaking crackers
if
necessary. Pour cold milk into bowl. Add pudding mix. With electric
mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5
minutes, then blend in non dairy whipped topping. Spread half of the
pudding mixture over crackers. Add another layer of crackers. Top with
remaining pudding mixture and remaining crackers. Spread pie filling
over
crackers. Chill about 3 hours.
>From JELL-O
Icebox Cake
Serves 10
2 cups heavy or whipping cream
3 Tbs. confectioners' sugar
1 tsp. vanilla extract
2 small ripe bananas, diced (about 1 1/3 cups)
35 chocolate wafer cookies
3 tablespoons semisweet-chocolate pieces
In large bowl, with mixer at medium speed, beat heavy cream, sugar, and
vanilla until stiff peaks form. Spoon half the whipped cream into
another
bowl; cover and refrigerate. With rubber spatula, gently fold bananas
into
remaining whipped cream. On one side of each of 6 chocolate wafers,
spread about 2 heaping teaspoons banana-whipped cream. Stack wafers on
top
of each other. Top stack with a plain wafer. Repeat stacking wafers on
top
of each other until all wafers are used, making 5 stacks of 7 wafers
each.
Turn each stack on its side; place stacks, one behind the other so that
rounded edges overlap slightly to form a log on platter. Frost log with
reserved whipped cream and decorate with chocolate pieces. Cover and
refrigerate at least 5 hours or overnight to allow wafers to soften.
>From Redbook magazine
This is my all-time favorite cake. It is great when you make it & even
better the next day (if there's any left from the first day)
Graham Wafer Cake
1/2 cup butter
1 cup sugar
1 egg
1 cup milk
1 cup coconut (optional)
3 tbsp. flour
1 tsp. baking powder
pinch of salt
2 cups graham wafer crumbs
1/2 tsp. vanilla
Mix all ingredients together & bake in an 8 x 8 cake pan at 350F for
35-45
min. (a Pyrex cake pan is asked for but I use a regular tin cake pan &
it
works OK) Let cool & top with icing.
I use just plain butter icing (icing sugar, butter & a little milk) but
it's great just as a plain cake too. Enjoy
Lise jldh...@vianet.on.ca
Cake Au Citron
2 1/4 cups unbleached, all purpose flour
1 tsp baking powder
5 large eggs
1 1/2 cups Vanilla Sugar
3/4 cup creme fraiche or heavy cream
7 tbsp unsalted butter, melted and cooled
1/2 cup freshly squeezed lemon juice
grated zest of 4 lemons
1. Preheat the oven to 350 degrees. Butter two 9 1/2 inch loaf pans.
2. Combine the flour and baking powder, set aside.
3. In the large bowl of an electric mixer, combine the eggs and sugar
and mix til well blended. With the mixer at low speed, slowly add, in
this order, the creme fraiche, the flour and the baking powder mixture,
the melted butter, the lemon juice, and the lemon zest. Beat until very
smooth.
4. Divide the batter evenly between the loaf pans. Place the pans in
the center of the oven and bake until golden and a toothpick inserted in
the center comes out clean, about 1 hour.
f
5. Remove from the oven and cool in the pans on the rack. To serve,
unmold and cut the loaves into thin slices. This cake can be stored,
carefully covered with plastic wrap, for several days.
Yield: 2 loaves
Title: Lemon Cake
Categories: Cakes, Desserts
Yield: 6 servings
1 pk Duncan Hines Lemon Supreme
1 pk Lemon Gelatin
3/4 c Oil
3/4 c Water
4 Eggs
MMMMM---------------------------SYRUP--------------------------------
2 c Powdered Sugar
1/2 c Lemon Juice
Preheat oven to 350F.
Mix above together and then add 4 eggs one at a time. Mix well after
each addition.
Beat2 minutes and pour into a greased and floured 13x9 pan. Bake 15
minutes at 350F. Reduce heat to 325F. and bake for 30 minutes.
After baking, prepare syrup ingredients and pour over cake. Cool.
MMMMM
Holiday Egg Nog Cake
1/2 pound unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, separated and at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground nutmeg
1 cup egg nog
Glaze:
1 cup sugar
1/4 pound unsalted butter
1/4 cup water
3/4 teaspoon ground nutmeg
1/4 cup dark rum
1/4 cup brandy
Preheat oven to 325 degrees Fahrenheit. Grease and flour EITHER 12-cup
Bundt or Angel Food pan. Beat butter and sugar until light. Beat in
egg yolks.
Blend dry ingredients and add alternately with egg nog, beginning and
ending with flour. Beat egg whites until soft peaks form and add to
batter.
Spoon into prepared pan. Bake for 50 to 55 minutes until tooth pick
comes out clean. Cool in pan for ten minutes.
During the cooling time, combine ingredients for glaze, except liquor
and boil for 5 minutes, stirring constantly. Remove from heat and stir
in the liquor. Turn cake out from pan, place on rack and place a dish
(for drips) underneath. Punch holes into cake with skewer and
pour/brush glaze over cake until all glaze is absorbed.
Cake should be allowed to sit for a few hours before serving.
This is quite good, I have made it before.
Title: Chocolate Raspberry Cake
Categories: Beverages, Chocolate, Cakes/choc.
Yield: 10 Servings
1 pk Chocolate cake mix *
12 oz Semisweet chocolate chips
1/4 c Chambord
1/2 c Seedless raspberry jam
8 oz Sour cream
2 tb Chopped pecans, toasted
* butter recipe chocolate cake with pudding
*******************************************************
Prepare cake mix according to package directions;
stir in 1/2 chocolate chips. Spoon batter into 2 greased and floured
9 inch round cake pans. Bake at 350~F for 25-30 minutes. Cool in pans
on wire rack 10 minutes. Remove from pans and cool completely. Brush
tops of layers with Chambord. Place on cake layer on a plate; spread
with jam and top with second layer. Melt remaining chocolate chips
over low heat, stirring often. Remove from heat, gradually stir in
sour cream. Spread on top and sides of cake, sprinkle top with
toasted pecans Chill at least 2 hours.
MMMMM
CHOCOLATE RASPBERRY TORTE
-------------------------
A very elegant dessert-layers of chocolate cake filled with a raspberry-
liqueur (Chambord) cream, and glazed with a dark chocolate icing. There
is
no
mistake in the ingredients-this is a flourless cake.
1 ounce dark sweet chocolate
3 tablespoons instant coffee
5 eggs, separated
1 cup sugar
sweetened cocoa
Chamboard Cream (recipe follows)
Chocolate Icing (recipe follows)
1/3 cup sliced, toasted almonds for garnish (how to follows)
1. Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan
and line it with wax paper. Grease the paper lining.
2. In the top part of a double boiler, melt the chocolate with the
instant coffee, stirring until smooth. Remove from the heat to cool.
3. With an electric mixer, beat the egg yolks until light and fluffy.
Gradually add the sugar and continue beating until the mixture is
very thick and pale in color. Stir in the cooled, melted chocolate.
4. In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten whites into the batter, blending until no
traces of white remain.
5. Spread the batter evenly in the pan and set in the oven for 15
minutes,
or until the cake springs back to the touch. Be careful not to
overbake.
Remove the pan to a rack and cover the cake with a damp towel for 30
minutes, until it cools. Remove the towel and loosen the cake from
the
baking sheet; dust the top generously with the cocoa. Turn the cake
over
onto a sheet of wax paper and carefully remove the paper lining from
the
bottom. Cut the cake into fourths-and let cool completely before
filling
and frosting.*
* +-----+-----+-----+-----+
| | | | |
| | | | |
| | | | |
| | | | |
+-----+-----+-----+-----+
6. Spread equal amounts of the Chambord cream over 3 of the cake layers.
Arrange one cake layer on a plate. Assemble one filled layer on top
of another, capping them with the plain layer. Pour the warm
chocolate
glaze over the torte. Work quickly as the icing sets fairly fast.
Garnish the top with the sliced almonds. Refrigerate until serving
time. This dessert may be frozen. Defrost 2 hours in the refrigerator
before presenting to appreciative guests!
1 torte; 12 portions
CHAMBORD CREAM
1 cup heavy cream, well chilled
2 tablespoons confectioner's sugar
3 tablespoons Chambord
1. In the bowl of an electric mixer, beat the cream until thickened.
2. Add the sugar and Chamboard wand whip until soft peaks form.
CHOCOLATE ICING:
4 ounces dark sweet chocolate
1/3 cup butter
2 teaspoons Chambord
1. Melt the chocolate and butter together in the top part of a double
boiler, stirring constantly.
2. Remove the pot from the heat and stir in the Chamboard. Spread while
warm, glazing the top and sides of the torte
Enough cream and glaze for one torte.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5
to 10 minutes until golden. Different sizes and types of nuts toast at
varying times; the smaller the nut, the faster it browns, so you have to
keep a watchful eye on the oven.
This makes a great strawberry, lemon or orange cake.
Jell-O Cake
Serves 12
1 box Jell-O (3 oz)
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 box white cake mix
1 tsp flavoring
OR
1/2 cup frozen fruit, defrosted with juice
Place all ingredients in a mixing bowl. Mix at medium speed for 5
minutes. Pour batter into greased and floured Bundt pan or 2-layer
round pans. Bake at 350o for 45 to 55 minutes. Glaze with a powdered
sugar and fruit juice/liqueur mixture.
Peanut Butter Tandy Cakes
4 eggs
2 c. sugar
1 tsp. vanilla
2 c. flour
1 c. milk
2 Tbsp. butter
12 oz peanut butter
14 oz of semi sweet choc chips
Beat eggs, sugar & vanilla until fluffy. Beat in flour. Scald milk
and butter and then add to mixture. Pour into greased 11 x 17 sheet
pan (cookie sheet with sides). Bake at 350 for 15-20 minutes.
Immediately spread peanut butter over warm cake. Chill until hard.
Melt chocolate & spread over cake and then chill. Let cake warm a
little before cutting otherwise the chocolate will crack.
WHITE CHOCOLATE CHIP CAKE
1 1/4 cups all-purpose flour
2/3 cup sugar
1/4 cup shortening
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
2 eggs
2/3 cup vanilla milk (white) chips, finely chopped
White Chocolate Glaze (recipe follows)
Heat oven to 350 degrees F. Grease side of round pan, 9x1 1/2 inches,
or
square pan, 8x8x2 inches, and line bottom of pan with cooking parchment
paper or waxed paper. Beat all ingredients except vanilla milk chips
and
White Chocolate Glaze with electric mixer on low sped 30 seconds,
scraping
bowl constantly. Beat on high speed 2 minutes, scraping bowl
occasionally.
Stir in vanilla milk chips. Pour into pan.
Bake 35 to 40 minutes
1. Creme de Menthe Cake
1 cup flour
1 cup sugar
1/2 cup butter
16 oz. can chocolate syrup
1/2 tsp. salt
1 tsp. vanilla
4 large eggs
Mix together all ingredients. Pour into 9x13 greased & floured pan.
Bake at 350 degrees 30-35 minutes. Cool.
Filling
2 cups confectioners sugar
1/2 cup butter
4 Tbs. green creme de menthe (Chambord, Bailey's, Kahlua & Frangelico
also
work well)
Spread on cool cake. Regfrigerate.
Icing
6 oz. chocolate chips
6 Tbs. butter
Melt, cool, spread on cake.
* Exported from MasterCook *
Chocolate Pudding Cake 2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes&Cupcakes Chocolate
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nuts
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
3/4 cup brown sugar
3/8 tablespoon cocoa
1/8 teaspoon salt
1 3/4 cups hot water
Combine white sugar, flour, 2 tablespoons cocoa, baking powder and 1/2
teaspoon salt in bowl. Add nuts; stir in milk, oil and vanilla. Spread
into
greased 8" square pan.
Mix brown sugar, 1/4 cup cocoa, 1/8 teaspoon salt and hot water. Pour
over
unbaked batter.
Bake in 350'F oven for 40-45 minutes.
As pudding baked, the batter rises through rich chocolate sauce.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Pudding Cake
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes&Cupcakes Chocolate
Microwave Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chocolate chips
1 1/2 cups buttermilk baking mix
1/2 cup chopped nuts
1/3 cup sugar
1/2 cup milk
2 tablespoons oil
1 teaspoon vanilla
1 egg
1 1/2 cups hot water
2/3 cup sugar
Place 1/3 cup of the chips in 2-quart microwavable casserole. Microwave
on
high just until melted. Mix in baking mix, nuts, 1/3 cup sugar, the
milk.
oil, vanilla and egg with fork; beat vigorously until well blended.
Microwave water, 2/3 cup sugar and the remaining chocolate chips in
4-cup
microwavable measure on high for 2 minutes; stir. Microwave until
mixture
boils, 2-4 minutes; stir. Carefully pour over mixture in casserole.
Microwave uncovered on medium (50%) 9 minutes; rotate casserole 1/4
turn.
Microwave on high until cake is almost dry on top, 5-7 minutes. Serve
warm
with ice cream or whipped cream.
Sift together:
2 Cups Flour
1 1/2 Cups Sugar
1/4 Cup Cocoa Powder
4 tsp Baking Powder
Stir in, mixing well:
1 Cup Milk
1 Cup Chopped Nuts
1/4 Cup melted Butter
2 tsp Vanilla
Pour into greased, 9 x 13 x 2 inch pan.
Combine and sprinkle over batter:
1 Cup Sugar
1 Cup Brown Sugar
6 TBS Cocoa Powder
Gently pour 2 1/2 Cups Lukewarm Water over the batter. Bake
at 350* for 45 minutes.
NOTE: - The toothpick check is not valid for this cake.
Irish Coffee Torte
serve small pieces as it is very rich
2 cups unsalted butter
1 cup sugar
3/4 cup strong hot coffee
1/4 cup Bailey's Irish Cream or other Cream Liqueurs (Creme de Cacao)
16 0z semi-sweet dark chocolate
6 eggs room temperature
6 egg yolks room temperature
Position Rack in center of oven and preheat to (325 F) Generously
butter
a 8-inch diameter springform pan. Line the bottom with wax
paper,butter,
and flour the paper. Melt butter with sugar, coffee and Bailey's in
heave
3 quart saucepan over medium -low heat, stirring until sugar dissolves.
Add chocolate and stir until smooth. Remove chocolate mixture from
heat.
With an electric mixer, whisk eggs, and yolks in a large bowl until they
triple in volume and form ribbons when lifted. Whisk into chocolate
mixture. Pour batter into prepared pan. Bake until edges puff slightly
and crack, but center is not completely set (approx 1 hour); do not over
bake (cake will set as it cools). Transfer to rack and cool. Cover and
refrigerate overnight. Run a small sharp knife around cake pan sides to
loosen. Carefully release in small portions. Serves 10.
Lemon Ricotta Cake
I made this the other night...the amount of flour may need adjusting, as
the finished product was a *tad* on the dry side.
6 tbs butter
3/4 cup granulated sugar
1/3 cup ricotta cheese (ok to be generous)
3 eggs, separated
1 1/2 cups flour
1 1/2 tsp baking powder
grated zest of 1 lemon
3 tbs lemon juice
Grease a 9" round cake pan or springform pan. Line the bottom with wax
paper; grease and flour the paper. Preheat oven to 350*F.
Cream butter and sugar. Beat in the ricotta. Add egg yolks, one at a
time,
beating between each addition. Add 2 tbs of the flour, the zest, and the
juice. Blend. Sift the baking powder into the remaining flour and slowly
add to batter. Mix only until blended. In a separate bowl, beat the egg
whites until stiff. Gently fold into cake batter. Turn batter into
prepared pan.
Bake 45 minutes, or until cake passes the toothpick test. To serve, sift
powdered sugar over slices of cake.
Elizabeth & Keith Falkner
AnitaS6721 wrote:
>
> Hi!
>
> I am looking for cake recipes. I love to bake cakes and looking for the
> unusual, even if it comes in a cake box mix!
>
> Thanks
>
> Anita
Anita,
You SAID unusual, so I compiled these for you:
Tomato Soup Cake:
http://sunsite.auc.dk/recipes/english/o0160097.html
Beer and Sauerkraut Fudge Cake
http://sunsite.auc.dk/recipes/english/o0160054.html
Green Tomato Cake
http://www.ichef.com/ichef-recipes/Breads/31055.html
Tomato Sauce Devil's Food Cake
http://www.ichef.com/ichef-recipes/Desserts/1129.html
Silken Tofu Pineapple Cake
http://www.ichef.com/ichef-recipes/Desserts/48944.html
Burnt Sugar Cake (This is a very unusual recipe, since caramel cakes
typically have the caramel outside as a frosting, while this one has it
in the cake batter itself.)
http://www.eee.org/com/sbcmuseum/cookbook/1860/recipes/62.htm
Be careful what you ask for...you might get it!
Elizabeth
PENMART10
>AnitaS6721 wrote:
>
> Hi!
>
> I am looking for cake recipes. I love to bake cakes and looking for the
> unusual, even if it comes in a cake box mix!
>
> Thanks
>
> Anita
One of my favorites, and quite simple is to bake an ordinary yellow 'box' cake
with lots (about 1/4 cup) of fresh grated ginger added. The heat from baking
will mellow the shapness of the ginger, so don't be afraid to add plenty. Bake
in a loaf pan, heavily greased with Crisco dusted lightly with flour. This
adds a nice brown thick caramelized ginger crust if baked for a longer time
then usual. The crust is my preference. I don't care for icing.
Sheldon