Looking for easy, delicious cake recipes!?

Question

Please help me, if you can.

I will be making a 3 tier stacked cake and I'm looking for cake recipes.

Answer 1

Champagne Cake Recipe courtesy Sandra Lee
Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
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Piña Colada Cake and Frosting

INGREDIENTS:
Cake:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
.
Frosting:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French
vanilla instant pudding mix
1 container (8 ounces) Cool Whip
coconut to taste, toast* if desired

PREPARATION:
Cake:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition.

Pina Colada Cake
Your favourite drink in cake form! Baked with authentic Bacardi rum.
Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
* To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

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Kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.

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Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.

Answer 2

Chocolate Date Cake Recipe


1/2 lb Cut up dates
1 tsp Baking soda
1 cube Butter or margarine
1 cup Sugar
2 Eggs
1 1/2 cups Flour
pinch of Salt
1 Tb Baking Cocoa
1 cup Chopped Walnuts
1 jumbo Bar Hershey Chocolate

Oven Temp ~ 375° Baking Time ~ 30 - 35 Min.
Pan Type ~ 11 x 13 pan

Preheat oven, grease and flour pan.
Pour 1 cup boiling water over dates & soda - let stand
melt 1 cube butter or margarine (not whipped)
and pour over 1 cup white sugar
Beat 2 eggs and add to sugar mixture
Mix in 1-1/2 cups flour, a pinch of salt (1/8 teaspoon) and 1 Tablespoon baking cocoa to mixture. Pour off water from dates for liquid and beat. Add dates and mix in. Pour into greased and floured 11x13 pan. Chop 1 cup walnuts and sprinkle over batter. Chop a JUMBO Hershey bar and put on top of walnuts Bake until toothpick comes out clean.
Let cool in pan. cut like brownies. So yummy with a cold glass of milk. ENJOY !!

Answer 3

Tangerine Chiffon Cake

2-1/4 cups flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoons salt
1/2 cup vegetable oil (not olive oil)
1/2 cup strained tangerine juice
1/4 cup water
6 eggs, separated, plus one extra white
1-1/2 teaspoons grated tangerine peel (Reserve 1/2 tsp for icing.)
2 tablespoons Triple Sec or other orange-flavored liquer

GLACE ICING (1 cup):
1 cup powdered sugar
2-3 tablespoons Triple Sec or other orange-flavored liquor (or extra tangerine juice)
Reserved 1/2 teaspoon tangerine peel
1/2 teaspoon cream of tartar (SEE NOTE)
NOTE: Do not use cream of tartar if you are beating the egg whites in a copper bowl.

Preheat oven to 350 degrees F.

Sift the flour, sugar, baking powder together into a large mixing bowl. Add the oil, tangerine juice and 1 tsp. of the peel, water, and egg yolks. Beat the mixture with a wooden spoon until the batter is smooth. Let rest while:

Beat the eggs whites until they are foamy, then add cream of tartar. Beat until stiff peaks form. Fold the batter into the egg whites (I find this keeps the cake evenly-textured, rather than the other way around.)

Pour into an unbuttered tube pan (I use an angel food cake pan, to ensure it doesn't stick when unmolding) and bake for 50 minutes. Knife test for doneness.

Take the cake out of the oven and turn the pan upside-down. If your pan doesn't have prongs that stick up, place tube of the pan onto a bottle. Let cake cool for one hour. Loosen the cake by running a knife around the inside edges, turn it out of the pan, then pour GLACE ICING on it. Let icing harden for approximately an hour-and-a-half before serving.

GLACE ICING: Mix liquid into powdered sugar until somewhat runny. Mixture should be a little thinner than heavy cream. Mix in tangerine cake and pour in a steady stream over cake. Be sure to dribble some down the sides.

Answer 4

Ingredients:

2 layer size white cake mix 1 packet
¾ cup of soften butter
5 egg whites
½ cup of water
2 tablespoons of finely shredded orange peel
1 recipe Dulce de leche Cream
1 recipe of whipped cream frosting
1 Recipe of Caramelized Sugar drizzle (optional)

Procedure:

Preheat the oven to 350 degree F and grease the baking tin.

Take large bowl, add in the cake mix, butter, eggs and water. Beat them well with the electric mixer on a low speed until it combines well.

Add in orange peel. Stir it well.

Spread the batter in a baking pan. Bake this For 40 minutes. To check if its baked well insert a tooth-peak.

After the cake is baked, let it cool for 10 minutes. Unmould the cake from the pan and remove the sides if the cake with the help of knife.

With the help of large knife cut the cake horizontally to make two layers.

Slide the wax paper underneath the cake layer and spread ¾ cup of Dulce de leche cream over the layer.

Top the another layer of cake. Cover the cake with cream and keep it to chill overnight.

Spread the whipped cream frosting over the top of the cake and sides as well.

Remove the wax paper from the under of the cake.

Before serving drizzle the Caramelized sugar Drizzle. Serve with any remaining Dulce de Leche Cream.

From : http://foodcakes.blogspot.it/2014/04/dulce-de-leche-cake.html

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

from scratch? If you have a box of baking cocoa it usually has a wonderful chocolate cake recipe and my very favorite chocolate frosting recipe.

Answer 7

betty crocker cake mix and recipie (making the two layers) with adding bhang (weed milk) and ganja butter, then icecream in the center of the two layers, frost freeze and enjoy, thats how i made my ex extremely happy one birthday