any cake recipies??

Question

i dont have a clue how 2 make spongy cakes..either they end up as hard as stone else half cooked..n they never r spongy always very dense..plzzzzzzzzzz help me..n recipe chocolate 4r icing too

Answer 1

CHOCOLATE CAKE

A rich dark chocolate cake.


Preparation Time : 5mins
Baking Time : 20 mins.


Ingredients

2 tablespoons cocoa powder
1 cup plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
1 teaspoon vanilla essence

Method


1. Sift the cocoa powder, flour, baking powder and soda bi-carbonate.


2. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.


3. Pour this mixture into a greased 150 mm. (6") diameter baking tin.


4. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean.


5. Unmould and cool on a wire rack.


6. Cut into 1" squares and serve or use as required.





SUNSHINE CHEESECAKE

A delicious cheesecake served with a rich sauce..


Cooking Time : 10 min.
Preparation Time : 20 min.

Serves 8 to 10.

For the crust

8 tablespoons crushed Marie biscuits
6 tablespoons melted butter
25 grams (1 oz.) powdered sugar

For the filling

1 packet (100 grams) pineapple jelly
1 family pack (1/2 litre) vanila ice-cream
2 tablespoons fresh curds
2 tablespoons powdered sugar
juice of 1/2 lemon

For serving

Cheery Sauce or Peach Sauce

How to proceed


1. Dissolve the jelly in 2 teacups of boiling water. Pour the boiling jelly liquid over the ice-cream. Beat well.


2. Add the sugar, curds and lemon juice. Place on ice and stir for 10 minutes.


3. When thick, pour over the crust. Put to set in the refrigerator.


4. When set, remove and serve with cherry sauce or peach sauce.


5. If you like, decorate with cream.


For the crust


1. Mix the butter, biscuits and sugar and press into a 200 or 225 mm. (8" or 9") diameter loose bottom cake or flan tin.


2. Chill until firm or bake in a moderate oven at 180 degree C (350 degree F) for 10 to 15 minutes.


CHEERY SAUCE OR PEACH SAUCE






Ingredients

1 small can (450 grams) cherries or peaches
2 teaspoons cornflour
2 teaspoons sugar
2 teaspoons lemon juice
a few drops cochineal (for cherry sauce only)

Method


1. Stone the cherries (or chop the peaches). Keep aside the syrup.


2. To the fruit syrup, add the cornflour adn sugar.


3. Boil for a little time. Stir till it becomes thick . Then add the lemon juice and fruit (also cochineal in case of cherry sauce). Pour the hot mixture into a bowl and chill.

Answer 2

This one is delicious...I've made it many times.

Chocolate Syrup Cake

Preheat the oven to 375 degrees F.

1/2 cup margarine
1 cup sugar
4 eggs
1 cup self-rising flour, sifted
1 teaspoon vanilla
1 (16 ounce) can chocolate syrup

Cream margarine and sugar. Stir in eggs. Stir in flour. Beat until smooth. Stir in vanilla and chocolate syrup. Pour into greased and floured 9 x 13 pan and cook at 375 degrees F for 25 - 30 minutes.

Frosting

1 cup sugar
1/2 cup margarine
1/3 cup evaporated milk
1/2 cup chocolate chips
nuts if desired

Mix sugar, margarine, and milk. Bring to a boil and boil 1 - 2 minutes. Remove from heat; add chocolate chips (and nuts); stir until smooth. Pour over cake.

Voila!

Answer 3

Zucchini Chocolate Orange Cake

Very moist and different.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

Answer 4

Ultimate Turtle Cheesecake
16 servings

2 cups Oreo Chocolate Cookie Crumbs
1 cup finely chopped Planters Pecans, divided
6 tbsp butter or margarine, melted
1 bag (14oz) Kraft Caramels
1/2 cup milk
3 pkg (8oz) Philadelphia Cream Cheese, softened
1 Tbsp vanilla
3 eggs
2 sq. Baker's Semi-Sweet Baking Chocolate

MIX crumbs, 1/2 cup of the pecans and butter; press onto bottom and 2 in. up side of 9-in. spring-form pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 min. or until caramels are completely melted, stirring after each min. Pour 1/2 of the caramel mixture
into crust. Refrigerate 10 min. Cover and reserve remaining caramel mixture in refrigerator for later use.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

BAKE at 300 for 65-70 min. or until center is almost set. Run knife or metal spatula around side of pan. Refrigerate 4 hour or overnight.

MICROWAVE reserved caramel mixture for 15 sec. just before serving cheesecake; drizzle over cheesecake. Sprinkle with remaining 1/2 cup pecans. Melt chocolate as directed on package; drizzle over cheesecake.

Store leftover cheesecake in refrigerator.

ENJOY!!!!!

Answer 5

Guilt Free No Bake Strawberry Cheesecake
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Crust
6 whole low-fat honey graham crackers, crushed to fine breadcrumbs (2 squares each)
2 tablespoons butter, melted
1 tablespoon honey, mixed with butter
Filling
1 (3 ounce) box strawberry kiwi gelatin powder
2/3 cup boiling water
1 (16 ounce) container cottage cheese
sugar
2 teaspoons stawberry extract or 1 teaspoon vanilla extract
Topping
1 pint fresh strawberries (about 12oz .)
2 tablespoons strawberry jelly, melted
mint leaves, to garnish (optional)

12 servings .
......................................................................
procedure

Coat an 8 x 3 inches springform pan with non-stick spray.
Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 inches up side of prepared pan. Place in freezer.
Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add geletin, cream cheese, sugar, and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until filling has set.
Topping: Wash and dry strawberries; remove stems. Cut each in quarters lenthwise and place in a bowl; add jelly and gently toss to coat.
Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.
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Answer 6

Carrot Cake Extraordinare

The rich caramel glaze on Carrot Cake Extraordinaire has a beautiful sheen at first, gradually turning opaque as it sits-but it doesn't sit for long. To lower the fat of the original recipe, we replaced much of the oil with fruit puree fat replacemen
Ingredients
Qty. Measurement Description
1/2 cup walnuts, or pecans, chopped
3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cup granulated sugar
1 cup apple butter, or other fruit puree
6 tablespoon canola oil
2 each large egg
2 each large egg white
1 teaspoon vanilla extract
4 cup carrot, grated
1 cup granulated sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
Cook:30 Min (cooking time)
Preparation

1. To make cake: Preheat oven to 350 degrees F (175 degrees C). Lightly oil a tube pan or Bundt pan (10- to 12-cup capacity) [per original recipe] or coat it with nonstick spray. Dust pan with flour, tilting to coat and tapping out the excess.
2. In a shallow pan, toast nuts in the oven for 5 minutes. Let cool; chop.
3. In a bowl, whisk flour, baking powder and salt. Stir in toasted nuts.
4. In another bowl, whisk sugar, fruit puree fat replacement, oil, eggs, egg whites and vanilla until well mixed. Fold in carrots. Add flour mixture and mix just until completely blended.
5. Scrape batter into prepared pan. Bake for 1 hour to 1 hour and 15 minutes, or until the top springs back when lightly touched in the center. Cool in the pan for 10 minutes, then turn out onto a wire rack, right-side up. Let cool slightly, but not completely, while preparing glaze.
6. To make carmel-buttermilk glaze: In a heavy saucepan, mix sugar, buttermilk, corn syrup and baking soda. Place over medium-low heat and cook, stirring constantly with a wooden spoon, until glaze turns a light caramel color and foaming starts to subside, 10 to 12 minutes. Watch carefully; the mixture can scorch easily.
7. Place the still-warm cake on the rack over a baking sheet. Poke cake all over with a long skewer. Spoon warm glaze over cake, letting it drip down the sides. Transfer to a serving platter and spoon any glaze that has dripped onto the baking sheet over the cake. Let cake stand for 30 minutes to set glaze.

Nutritional Analysis
Number of Servings: 16
Per Serving Amount
calories 368
protein 5 g
fat 9 g
carbohydrate 70 g
sodium 242 mg
cholesterol 27 mg

Answer 7

Oreo Cookie Cake

1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

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DIRECTIONS:
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.

Choco Icing

4 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons milk
1 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract


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DIRECTIONS:
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat.
Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk.
Spread Quickly over cooled cake, as frosting will set up very fast.