what is your favorite cake?

Answer 1

Chocolate cake with peanut butter frosting is yummy. Can never go wrong when you put chocolate and peanut butter together!

2nd fave would be chocolate cake with chocolate frosting

3rd fave would be carrot cake with cream cheese frosting.

Darn...now I'm hungry!!!

Answer 2

I like to add finely minced lemon zest to a lemon cake mix. Bake according to directions on the box.
Then put homemade lemon curd in between the layers (I like it tart). Sometimes I buy sugar free raspberry preserves if I'm too lazy. But I don't like the commercial lemon curds.
Finally combine 1 box of confectioners sugar with cream cheese and a little sour cream for the frosting. Then refrigerate.
You can top the double layered cake with sliced mandarin orange slices or any fresh berries just before serving.

Making the cake mix from scratch is not as convenient as buying Duncan Hines cake mix.

Answer 3

Coconut pineapple cake. It can be made several ways.

One is like a poke cake. You put shredded pineapple in the cake batter and then when the cake is still warm poke a bunch of holes in it and pour coconut cream or cream of coconut into the holes. chill for an hour or so and top with frosting of choice or Cool Whip.

The other is to use a pineapple flavored cake mix or add pineapple flavoring to your scratch cake mix. Bake and cool as usual. The filling is made from shredded coconut and cream of coconut. the frosting is a pineapple cream cheese frosting.

Just thinking about it makes me want it!

Answer 4

pineapple upside down cake...yummy

Pineapple Upside-Down Cake From Food Network Kitchens



Recipe Summary
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: about 12 servings
User Rating:




Topping:
5 tablespoons unsalted butter, plus more for preparing the pan
1/2 cup firmly packed dark brown sugar
1 tablespoon dark rum
3/4 small fresh pineapple, peeled

Cake:
1 1/2 cup cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 1/4 cups sugar
3 large eggs, at room temperature
1/2 cup whole milk, at room temperature

Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 1 1/2 hours. Remove the cake from the oven and let cool for 5 minutes.
Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving.

Answer 5

Carrot cake is by far the best cake out there.

Answer 6

dunkin hines makes this cake it is the yellow cake in the box. if you make it with softened margerine or butter instead of oil it comes out to be one of the moistest cakes you have ever baked. now bakery cakes my favorite is buttercreme cake or any cake with chocolate mousse.

Answer 7

carrot cake

Answer 8

German Chocolate with Coconut/Pecan caramel icing

Answer 9

mmi love all cakes really but i do adore ice cream cakes hah :)

Answer 10

sponge cake because it will soak up what ever u decide to put on it