how do i make a cake from scratch?

Question

HELP!!!!!

Answer 1

This is my Aunt's recipe, very easy.
TETA TONI's CHOCOLATE CAKE
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy.
In separate bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

My Mom's frosting:
OLGA's CHOCOLATE FROSTING:
1/2 cup (1 stick) butter or margarine (softened)
1 3/4 cups confectioners sugar
1/4 cup cocoa
1 teaspoon vanilla extract
3 Tablespoons water
Cream butter and sugar well; add confectioners sugar, cocoa, vanilla extract and water.
Beat until smooth and spreading consistency.

Answer 2

All American All Purpose Yellow Cake

Butter and flour for preparing cake pans
2-1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened (see tips)
1-1/2 cups sugar
5 large eggs
1 cup milk
2 teaspoons vanilla extract

Remove butter and eggs from refrigerator about 2 hours before starting recipe. Heat the oven to 350°F (175°C). Adjust oven rack to the middle position. Butter two 9-inch cake pans, cover the bottom of each pan with a circle of parchment, butter the parchment and coat the pan with flour, shaking out the excess.

Sift together flour, baking powder and salt.

Beat butter in a large bowl with an electric mixer at medium speed for 30 seconds. Continue beating and gradually add the sugar. Beat until light-colored, about 3 minutes. Add eggs, one at a time, beating after each addition. The mixture should appear thick and dull. If it appears separated or grainy and shiny, the butter and/or eggs were too cold. To remedy this, wrap the bowl with a kitchen towel soaked with hot water and continue mixing. Scrape down the sides of the bowl when necessary.

Add about 1/3 of both the flour mixture and milk and beat on low speed or by hand until just incorporated. Add the vanilla and then the remaining flour and milk in two batches, beating between additions. Scrape down the sides of the bowl and stir by hand to finish.

Divide the batter between the prepared pans. Twist the pans back and forth on the work surface to distribute batter and then smooth surface with a rubber spatula. Place pans in oven a few inches apart, and bake for about 30 minutes, rotating the pans 180 degrees after 15 minutes. Check the cake after 22 minutes. The top of the cake should be golden brown and spring back when lightly pressed in the center, and a cake tester should come out clean. The cakes should start shrinking back from the sides of the pan.

Remove the pans to a cooling rack. Let rest for 5 minutes. Run a small knife or metal spatula around the sides of the pans and invert cakes onto lightly greased racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at least 1-1/2 hours or until completely cooled.

Makes one 2-layer cake; serves 12.

Spice Cake Variation:
Follow the master recipe, making the following changes: Sift together with the dry ingredients 2 teaspoons Dutch processed cocoa, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon ground cloves. Reduce vanilla to 1
teaspoon.

Lemon Cake Variation:
Follow master recipe, but reduce vanilla to 1 teaspoon. When adding the vanilla, add 1 tablespoon finely chopped lemon zest from 1-2 lemons and 1 teaspoon natural lemon oil or extract if you cannot find the oil.

Orange Cake Variation:
Follow master recipe, but reduce vanilla to 1 teaspoon. When adding the vanilla, add 1 tablespoon finely chopped orange zest and 1 teaspoon natural orange oil or extract if you cannot find the oil.

Tips:
Make sure that the butter is at the proper temperature before creaming. If you have an instant-read thermometer, the butter should read 67 degrees. If not, bend the stick of butter. It should be malleable but not soft. Cold butter will not cream properly, and the batter will appear separated when the eggs are added.

Cake can be baked in a 13 x 9 x 2-inch cake pan for 30 to 40 minutes or for cupcakes, bake for 15 to 25 minutes.

Answer 3

Yikes...just go buy one. Avoid baking from scratch at all times. If you really want to do it, the important thing is to follow the instructions exactly. It is not like cooking where you can add a little or take out a little here and there. In baking it has to be exact. You may be able to find a dessert recipe here:
http://www.meals.com/

Good Luck!! :-)

Answer 4

this is easy to do, enjoy


Chocolate-Chocolate Cake



6 squares semi-sweet chocolate
3/4 cup (1 1/2 sticks) butter or margarine
1 1/2 cups sugar
3 eggs
2 teaspoons Vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water


Preheat oven to 350°F. Spread Wilton Cake Release on or spray 10 in. pan with vegetable pan spray.

Microwave chocolate and butter in large microwavable bowl at HIGH 2 minutes or until butter is melted or melt on top of range in heavy saucepan over low heat. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture until well blended. With electric mixer at low speed, beat in eggs, one at time, until completely mixed. Add vanilla. Stir in 1/2 cup of the flour, the baking soda and the salt. Beat in remaining flour alternately with water until well blended and smooth.

Pour into prepared pan. Bake for 40-45 minutes or until cake tests done. Cool in pan 15 minutes on cooling rack.

Yield: approximately 6 cups of batter

Answer 5

you need martha stewart honey