Does anybody have a good cake recipie? Sorry, I have really bad spelling but you know what I mean right?

Answer 1

Ho Ho Cake
This is like a giant Hostess Ho Ho. The creme filling is the key here I think.
1 (18 1/4 ounce) box chocolate cake mix
1 (16 ounce) can dark chocolate icing
1/2 cup sugar
2/3 cup shortening
1 teaspoon vanilla
1/3 cup milk
1/4 teaspoon salt
1 teaspoon water
1 cup powdered sugar
12 servings

40 minutes 10 mins prep

1. Prepare cake as directed on package for two round pans.
2. When cool, "slice" through cakes to make 4 "thin" cakes.
3. Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
4. Add powdered sugar and beat for 5 minutes longer.
5. Lay one layer of cake on plate.
6. Spread Cream filling on top only, do not go all the way to the edge.
7. Lay another layer of cake on this.
8. Spread cream filling on this too.
9. Again layer and filling until you have all four layers on here.
10. Ice the whole cake with the chocolate icing.

Answer 2

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 3

DUMP CAKE

20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced

Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour.
Serving Size: 12.

Answer 4

there are basic cake recipes that do not vary except the type of fruit and frosting that you make for it, if you are not into to all that baking, then buy a box of white or yellow cake and a box of vanilla pudding add slightly more butter than the recipe calls for and if you are an adult than bake a cake using a budt pan, just adding the extra butter and dry pudding mix and following box directions then in large shallow dish, that your can fli[p cake into after it is done, or cool put some spiced rum or midori into the bottom of that pan and let the cake soak it up, then add cream cheese frosting to your cake, and they both taste awsome with vanilla icecream, I used to make a midori frosting but I cannot remeber how,sorry

Answer 5

Oooh, I have a good one for you.. I dont really have a recipe but it's really easy to make.

Make a white cake, from a boxed cake mix, let it cool completely and spread peanut butter on top, then melt a big hersheys chocolate bar and spread it on top of the cake. It will harden like a candy bar again.. It's like a Reeses..so good!

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

These are two of my favorites.

Banana Cake VI
Submitted by: Cindy Carnes
Rated: 5 out of 5 by 272 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 2 Hours 30 Minutes
Yields: 12 servings
"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"
INGREDIENTS:
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk

2 teaspoons lemon juice
1 1/2 cups mashed bananas

1/2 cup butter, softened
1 (8 ounce) package cream
cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.


or

Cherry Upside-Down Cake

* 2/3 cup sugar
* 2 1/2 tablespoons cornstarch
* 1 can (2 1/2 cups) tart red cherries, drained
* 1/3 cup butter
* 1/2 cup sugar
* 1 egg
* 1/2 cup bran cereal
* 1 teaspoon grated orange peel
* 1 3/4 cup flour
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 cup orange juice
* 1/4 cup milk




In a saucepan, combine 2/3 cup sugar, cornstarch, and cherry syrup, cook until clear and thickened; add cherries then pour into a buttered 8-inch square pan.

Cream butter and 1/2 cup sugar; add egg and beat well. Add bran and orange peel. Sift together the flour, salt, baking powder, and baking soda. Alternately add sifted dry ingredients and liquids. Pour batter into the pan over cherries. Bake at 375° for 35 to 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Answer 8

choc prune cake,,, you can find it at tasteofhome.com