Recepie for a nice birthday cake?

Question

Any floavour, but chocolate or strawberry the best.

Answer 1

I found this chocolate cake recipe and as I read it, I was seriously salivating... raspberry and chocolate go so well together...

Red Raspberry Almond and Chocolate Passion Cake

3/4 lb. butter
2 T. butter, melted
3 C. cake flour
2 t. baking soda
1/2 t. salt
2 C. granulated sugar
1 1/2 C. toasted sliced almonds, finely chopped
5 lg. eggs
2 t. almond extract
1 t. vanilla extract
1 C. sour cream
1 C. hot water

Preheat oven to 325°F. Lightly coat the insides of 2 9" cake pans with melted butter. Line each pan with parchment paper, then lightly coat again. If you grease and flour instead, be sure to do it heavily.

Combine flour, soda and salt in a sifter. Sift together onto waxed paper and set aside.

Place 3/4 lb. butter and 2 C. granulated sugar in bowl of electric mixer. Beat on low for 3 minutes, then on medium for 3 minutes, scraping the bowl frequently. Add the chopped almonds and beat for an additional 30 seconds. Add eggs one at a time, beating 30 seconds and scraping down bowl after each addition.

Add almond extract and vanilla extract and beat on high for 2 more minutes. Reduce speed to low and add half of the sifted dry ingredients and allow to mix for 15 seconds. Add 1/2 C. sour cream, then the remaining dry ingredients, then the remaining sour cream, mixing for 30 seconds after each addition.

Add hot water and mix for 15 seconds. Increase speed to medium and beat for an additional 20 seconds before removing bowl from mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.

Immediately divide the batter between the prepared pans, spreading evenly. Bake on the center rack in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes.

Remove the cakes from the oven and cool in the pans for 15 minutes at room temperature. Invert onto cooling racks and remove parchment paper (if used). Allow to cool for an additional 30 minutes.

Turn the cakes over and trim off just enough of the top to create a level surface. Then slice each cake into 2 horizontal layers, creating 4 layers. Refrigerate uncovered while preparing raspberry crush.

Raspberry Crush

In a food processor or blender, combine 16 oz. frozen red raspberries, 2 T. granulated sugar and 1 tsp. lemon juice. Process
until smooth. Strain through a sieve and discard rough pulp and seeds. You should have about 1 1/2 c. of raspberry crush.

Spread cooled cake layers with 3-4 T. of raspberry crush. Do not use more, as cake will become soggy and difficult to handle. Return cakes to refrigerator while you prepare the Chocolate Almond Buttercream.


Chocolate Almond Buttercream

6 oz. semisweet chocolate (1/2 oz. pieces)
4 oz. unsweetened chocolate (1/2 oz. pieces)
1 lb. unsalted butter cut into 1 oz. pieces
2 t. almond extract
4 lg. egg whites
1 C. granulated sugar

Heat 1" of water in the bottom half of a double boiler over medium heat. Place all chocolate in top half. Cover with plastic wrap and allow to sit for 8-10 minutes. When melted, stir until smooth and transfer to small bowl.

Place butter pieces in large bowl of mixer. Beat on low for 2 minutes, then on medium for 3 minutes. Scrape down the bowl, then beat on high until light and fluffy, about 4-5 minutes. Add almond extract and beat for 1 minute. Remove about 1/4 of the butter and whisk it into the chocolate, incorporating thoroughly. Add the chocolate/butter mixture to the rest of the butter and beat on medium until they are thoroughly combined. Scrape down the sides of the bowl. Beat on high 2 minutes until light and fluffy.

Heat water in double boiler again. Place egg whites and granulated sugar in top and gently whisk until temperature reaches 120 degrees. Transfer to mixing bowl and beat (with a balloon whip for maximum fullness) until stiff peaks form. Use a rubber spatula to combine chocolate/butter mixture with egg white/sugar mixture.

Assembling The Cake

Place one layer of the cake, raspberry side up, on serving plate. Cover with 3/4 C. of buttercream. Repeat with 2 more layers. With the final layer, invert it raspberry side down. Cover top and sides of cake with most of the remaining buttercream. Refrigerate 15 minutes.

Fill a pastry bag fitted with a star tip with the remaining buttercream. Pipe stars over the top of the cake, working from the outside edge to the center. Garnish with fresh raspberries, if desired.

To Serve

Place a pool (about 1 T.) of the raspberry crush on a dessert plate. Heat the blade of a serrated knife under hot running water and wipe dry before making each slice. Allow to stand for 15 minutes before
serving and eating.

Answer 2

Well a lot of people like german chocolate cake. These that I am going to tell you are all on the back of the cake box. Easy to make cakes. Then there is a strawberry shortcake. Which is easy, you get this one kind of bread ( i can't remember what it is called) then you get fresh strawberry's cut them how you want, usually small, then get some strawberry gel and walla ya have a strawberry shortcake. Umm, there is also a chocolate fudge strawberry cake. You have the chocolate cake made. You melt some fudge, or make the chocolate fudge. You put the chocolate fudge on top of the cake. You get some strawberry fudge, or gel and put it in the middle of the cake. Then you cut fresh strawberries in half, and place them on the top of the cake facing down. I've heard it's pretty good. Then just to add something different. There is my favorite cake: funfetti cake and frosting. Yummy. It's a kind of white cake, with like colored spinkles in and ontop of it. Also, the sprinkles are in the frosting, too. So it's really colorful. This cake is easy, where you can just read it off the box, if you buy it. Enjoy!

Answer 3

if you really want to make it, go with a plain cake mix and use betty crocker strawberry icing, (the best) but I would probably get someone to make it like Kroger or Publix. Good luck

Answer 4

i personally like a simple cake with lemon frosting on the top - it a bit different form the normal choc and strawberry

Answer 5

have you ever had a fruit basket cake ? white cake layered with your choice of fruit in between each layer....you can get the recipe on-line or better yet order one from publix....

Answer 6

chocolate:
Ingredients
1 tablespoon all-purpose flour
1 teaspoon Dutch processed cocoa

2 cups all-purpose flour
2/3 cup Dutch processed cocoa
1-1/2 teaspoons baking soda

1/2 cup butter or margarine (1 stick), softened
1-1/2 cups sugar
2 eggs
1-1/2 cups plain yogurt
1 teaspoon vanilla extract


Instructions
Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch bundt or tube pan with this mixture, shaking out any excess.

Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla. Pour the batter into the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely.

Yield: 8 to 12 servings

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strawberry:
Technically, this is a fruitcake, but it's far from the traditional fruitcake. Instead of candied fruit, this one uses dried fruits, including cranberries, cherries, strawberries, and blueberries for a new taste in each bite. Fruited cream cheese frosting is the icing on the cake.
INGREDIENTS:
Cake:
1/2 cup (1 stick) butter, melted but cooled to room temperature
1/2 cup sour cream
3/4 cup milk
2 large eggs, at room temperature
1 Tbsp pure vanilla extract
2 cups all-purpose flour
3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1-1/4 cups dried mixed fruit (cranberries, cherries, blueberries, strawberries - see Note), coarsely chopped into 1/2-in
Frosting:
4 ounces cream cheese, at room temperature
2 Tbsp butter, at room temperature
1/2 tsp pure vanilla extract
1/4 cup dried mixed fruits
1 cup confectioners' sugar
PREPARATION:
Pour hot water over dried fruit to cover. Let steep to plump, about 15 minutes, then drain thoroughly.

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.

In a large bowl, whisk together melted butter, sour cream, milk, eggs, and vanilla extract until smooth.


In a smaller bowl, whisk flour, sugar, baking powder, salt, and nutmeg until combined.

Add flour mixture to wet ingredients in the large bowl. Stir just until combined. Fold in chopped dried fruit.

Pour batter into prepared pan, smoothing to even. Bake 25 to 30 minutes, until toothpick inserted in center comes out cleanly and top is lightly browned. Completely cool to room temperature.

Frosting:
Cut butter and cream cheese into 1-inch chunks and place in food processor. Add vanilla extract, chopped dried fruit, and confectioners' sugar. Process until smooth. Spread frosting evenly over cooled cake.

Refrigerate 1 hour to set frosting. Serve cake at room temperature.

Yield: 24 to 36 servings, depending on cut size

Note: Most markets sell bags of mixed dried fruits so you don't need to buy individual bags of each fruit. If you are allergic to a particular fruit, feel free to omit it and substitute with another. You may also substitute the total amount of dried mixed fruits with a single dried fruit.
good luck ;-)
i think i deserve the 10 points right?

Answer 7

i always see them on the side of the box

Answer 8

I THINK DA BEST IS...u pick your own recepi...ITS ALWAYSS DA BEST.....

Answer 9

Publix------$12.99

Answer 10

Ice Cream Tiramisu Cake

Ingredients
a.. 1 cup white sugar
b.. 2/3 cup water
c.. 1 1/2 cups brewed espresso
d.. 1/3 cup coffee flavored liqueur
e.. 1 (9 inch) sponge cake
f.. 1/4 cup finely ground espresso beans
g.. 2 pint espresso ice cream
h.. 2 pint coffee ice cream


Directions

1 In a small saucepan over medium heat, combine sugar and
water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.


2 Split the sponge cake in half horizontally to make two
layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30
minutes.


3 Beat the coffee ice cream until spreadable. Spread the ice
cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

Makes 12 servings

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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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Valentine Red Wine Cake

2 1/4 cup All Purpose Flour
1 cup Butter or Margarine
1 cup White Sugar
1/2 cup Red Wine
4 Eggs
12 oz Semi Sweet Chocolate Chips
4 tbsp Dark Cocoa
2 tsp Baking Powder
1 tsp Vanilla Extract

Preheat the oven to 360 F. Grease a 9 inch cake pan and set aside. In
a large bowl, mix together the butter, sugar and eggs until smooth
and creamy. Add in the vanilla and chocolate chips and mix well. In a
small bowl combine the baking powder and flour then add to the
creamed mixture. Add the red wine and mix well but not for too long.
Add the cocoa powder to taste. Bake for 45 - 60 minutes. Let cool and
decorate.

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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.