Does anybody know any good recipe's for the following cakes?

Question

Wine Cake

Rum Cake

Red Velvet Cake

Lemon Cake

Sock it to Me Cake

My husband wants one of these for fathers day and I want to surprise him with one so if you know an extremely good recipe for one or all please let me know thanks in advance

Answer 1

Wine Cake
1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 large eggs
3/4 cup vegetable oil
3/4 cup cream sherry
1/4 cup powdered sugar
Preheat oven to 350*F.
In a bowl combine cake mix, pudding mix, eggs, oil, and cream sherry. Blend for 5 minutes; pour into a greased and floured bundt pan. Bake for 50 minutes.
Cool completely. Sprinkle with powdered sugar.
Makes 16 servings.
-------
Bacardi Rum Cake
Cake:
1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Barcardi dark rum
Glaze:
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup Barcardi dark rum
Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.
Glaze: Melt butter in saucepan. Stir in water and sugar.
Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Notes in the Margin: I have made this cake many, many times. It not only is the perfect dessert, but I've had house guests who wanted it for breakfast. My husband keeps threatening to use it for French toast. I personally think that it'll never get dry enough as it stays moist a long time. The longer this cakes sits, the better the taste. This cake freezes beautifully.
---------
Red Velvet Cake
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.
------
Lemon Cake
2 1/2 C. flour
1 1/2 C. sugar
1/2 C. margarine, softened
3 eggs
1 t. baking soda
1 C. buttermilk
1/4 cup poppy seed
2 T. grated lemon peel
2 T. lemon juice
Lemon Glaze (recipe follows)
Preheat oven to 350° F. Grease and flour a 12-cup bundt cake pan.
With an electric mixer, beat sugar and margarine until light and fluffy. Beat in eggs, one at a time. Mix flour and baking soda; beat into sugar mixture alternately with milk until well blended. Stir in poppy seed, lemon peel and lemon juice.
Spread in bundt cake pan. Bake 50-55 min. Immediately poke holes in top of cake with long-tined fork; pour about 2/3 of the lemon glaze over top before taking out of pan. Cool 20 min. Invert on serving plate using a knife to loosen the edges and middle of pan; remove pan. Spread with remaining glaze.
Lemon Glaze:
2 C. powdered sugar; 2 T. grated lemon peel; 1/4 C. margarine, melted; 1/4 C. lemon juice. Mix all ingredients together and stir until well blended.
--------------
Sock It To Me Cake
Ingredients:
1 package butter cake mix -- (18.25 ounces)
1 cup sour cream
1/2 cup vegetable oil
1/4 cup white sugar
1/4 cup water
4 eggs
1 cup chopped pecans
2 tablespoons brown sugar
2 tablespoons ground cinnamon
1 cup confectioners' sugar
2 tablespoons milk
Directions:
Preheat oven to 375 degrees F. Grease and flour one 10-inch tube pan. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees F for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes. Mix together confectioners' sugar and milk. Remove cake from pan and drizzle with glaze.

Answer 2

Raspberries have been really good but you can leave them out

Remeber there is always Betty Crocker,

Lemon Raspberry cake

10-12 servings
300 degrees, greased and floured 10” pan, 30 minutes

1 ¾ c all purpose flour
1 ½ tsp Baking powder
1 ¼ c sugar
½ tsp salt
Zest from 2 lemons
4 large eggs
3 T whole milk
4 T lemon juice
7 T clarified butter
2/3 c vegetable oil
1 pint fresh raspberries

Sift flour and baking powder together. Rub zest and sugar until flavor fully released, add eggs and beat until thick and light. At lowest speed, add milk, then sifted dry ingredients. Beat only until incorporated. Add lemon juice, butter and oil, beat only until blended. Pour 1/3 of the batter into the prepared pan. Top with berries to cover batter, then spoon remaining batter over berries, making sure to cover all of them. Bake for 30 minutes until golden and pulls away from the edge of the pan. A tester in the middle will come out clean. Unmold onto rack, then invert to right side up. Brush with boiled mixture of ¼ c lemon juice and 2 T sugar. Wrap and refrigerate overnight to allow syrup to distribute. Serve with raspberry sauce and whipped cream on the side.

Answer 3

My mom used to make a red velvet cake, I wonder if it is the same as what your husband loves? She would make hers from scratch, but how I might modify it is to make a white cake as directed. Bake. Stir up one cup brown sugar with 1/2 cup of real butter and coconut. Add a drop of red food coloring. After the cake is baked andcooled , spread on the topping. Put the cake under the broiler... but watch it closely. In a minute or two, the topping will bubble. Take it out immediately. The topping will become a red crispy topping!

Answer 4

Red Velvet Cake
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans


Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

Answer 5

I don't know any of those, but how about Better Than Sex cake.

1 german chocolate cake mix
1 can sweetened condensed milk
1 jar hot caramel topping
1 ctn cool whip
2 heath candy bars

prepare cake mix according to package directions. while cake is still hot, poke holes half way through with a wooden spoon. pour the sweetened condensed milk and then the caramel over the holes. refridgerate and let cool. spread cool whip over top and crush candy bars and sprinkle over top of cool whip.
It comes out so moist that it is impossible to screw up. Keep refrigerated.

Answer 6

WALDORF RED CAKE
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 oz. red food coloring
1 tsp cocoa powder
2 1/2 cups cake flour
1 tsp salt
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 tsp vinegar
Cream shortening, sugar and eggs. Make paste of coloring and cocoa. Add to mixture. Add flour and salt blended alternately with buttermilk. Add vanilla. Then fold in soda and vinegar. Bake in 2 greased/floured 9" pans at 350 for 25 minutes.

POOR MAN'S FROSTING:
1 TB flour
1 cup milk
1 stick butter
1/2 cup shortening
1 cup confectioners sugar
1 tsp vanilla
Make paste of milk and flour and cook until thick. Put in refridgertor to cool. Beat butter, crisco, sugar and vanilla. Add flour-milk mixture and beat thoughly. Spread on cake.
----------------------------------------------------------------------
SOUR CREAM LEMON CAKE:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter (softened)
2 cups sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream
Sift together flour, baking powder and salt; set aside.
Cream butter and sugar; until mixture is light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream.
Pour batter into greased/floured bundt pan; bake at 325 for 55 to 65 minutes. Cool in pan 10 minutes. Carefully turn cake out onto a platter.

LEMON GLAZE:
1/4 cup melted butter
2 tablespoons fresh lemon juice
2 cups confectioners sugar
Combine ingredients in a bowl, blending until smooth. Drizzle evenly with glaze.

Answer 7

I think he has a recipe somewhere on his site.. Best Red Velvet Cake
http://www.cakemanraven.com/

Answer 8

Try visiting this website. I was looking for a Big Red Cake. Although it wasn't on her website, I emailed her and she provided it right away. www.Ladycakes.com

Good luck!

Answer 9

Grandmother Paul's Red Velvet Cake
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: My Grandmother's Table

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 25 minutes
Yield: 16 to 20 servings

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.




Paula's Lemon Cake Recipe courtesy Paula Deen
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 16 to 20 servings

Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish

Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint.

Answer 10

Try