i need to make a cake, do you have any good recipes?

Answer 1

OLGA's ANGEL FOOD CAKE:
1 1/2 cups egg whites (10 to 12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted all-purpose flour
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup sugar
Step 1: Bring the egg whites to room temperature, this will take about an hour.
(Room temperature egg whites beat up fuller and fluffier, which results in a higher cake) Preheat the oven to 350 degrees. Sift powdered sugar and flour together 3 times. In a 3-quart or larger bowl beat egg whites, cream of tartar and vanilla on medium speed till soft peaks form. (tips curl) Gradually add sugar, about 2 tablespoons at a time, beating on high speed till stiff peaks form. (tips stand straight)
Step 2: Sift about one-fourth of the flour mixture over the beaten egg whites. Lightly and gently fold the flour mixture into the beaten egg whites. Repeat the sifting over and folding in of the remaining flour mixture by fourths. (Depending on the size of your bowl and the volume of egg white mixture you get, you may find the bowl gets too full as you're folding in the flour mixture. If so, transfer the mixture to a larger bowl)
Step 3: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula or knife to cut through the batter and release any large air pockets. Place cake on the lowest rack of the preheated oven. (This not only gives you room for the cake to rise, but also puts the top of the cake in the center of your oven---the best place to do any baking) Bake for 40 to 45 minutes or until the top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked) Immediately invert cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. (leave the cake in the pan) Cool the cake thoroughly. Loosen the sides of the cake from the pan; remove the cake.
To serve, use a serrated knife to slice the cake into wedges.

OLD FASHIONED APPLE CAKE:
1 cup sugar
1 cup oil
2 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups sliced apples
1/2 cup chopped walnuts
1 cup chocolate chips (optional)
In a large bowl, mix together sugar, oil, eggs and vanilla. Blend thoroughly. Sift together the flour, salt, baking soda and cinnamon. Stir in the dry ingredients. Fold in apples, walnuts and chocolate chips. Pour into the prepared 9 x 13-inch pan and spread evenly. Bake at 325 degrees for 1 hour. Cool on cake rack.

WENDY's PUMPKIN CAKE ROLL:

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
8 oz. cream cheese
4 Tablespoons butter
1/2 teaspoon vanilla extract

In large bowl, beat eggs for 5 minutes. Add sugar gradually, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Fold dry ingredients into egg mixture. Spread batter into greased and floured 15 x 10 x 1" cookie sheet. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake (nut side down) on a clean kitchen towel sprinkled with powdered sugar. Start at narrow end (corner) roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake, and spread on filling. Roll up cake,(without the towel) lengthwise this time end to end and sprinkle with powdered sugar. Chill at least 1 hour. Slice and serve. Keep refrigerated.

KRISPY's CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S 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 another 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. Frost with icing.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

Answer 2

I just made a really simple cake that doesn't look like a cake but it tastes out of this world. It's called Angel Cloud Cake. You buy a store made Angel Food cake (nearly all the grocery chains will have them in their bakery section, as well as your local Wal-Mart). You will also need a 3oz. box instant vanilla pudding, a 20oz. can crushed pineapple (in its own juice), and an 8 oz. carton of Cool Whip, thawed.

You cut up the Angel Food cake in 1 inch slices. You will need a glass bowl with a lid. You dump the whole can of crushed pineapple with juice in to the bowl. Then you add the pudding. Mix with a rubber spatula. Then add the entire carton of Cool Whip, stirring it in with the pineapple/pudding mixture. Now fold in the Angel Food cake slices. Put the lid on your bowl and stick in the fridge at least one hour before serving.

This Angel Cloud Cake will be the hit of your dinner or party.

Answer 3

When I don't have time to make a cake from scratch, I use the boxed kind. Add 2 tablespoons of mayo to the batter - makes it very moist. Use a bundt cake pan sprayed with Baker's Joy spray (oil and flour already in it). Fill it half way with the batter and add nuts, shaved chocolate (or crushed choco candy bars), dried cranberries then the rest of the batter. Swirl with a knife. Bake as directed but use minimum time and check with a toothpick near the end to make sure it's not over done. Cool 5 mins before removing from pan. When cool, nuke canned icing till pourable (use a bowl!) but not boiling then drizzle over cake. I like using chocolate icing on yellow or white cake and white and chocolate icing on chocolate cake. Enjoy!

Answer 4

INGREDIENTS:
1 (18.5 ounce) package yellow cake mix
8 ounces cream cheese
1 1/2 cups confectioners' sugar
1 (20 ounce) can crushed pineapple with juice
2 (8 ounce) cans mandarin oranges, drained
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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DIRECTIONS:
Mix and bake cake mix as per package instruction for two 8 or 9 inch round layers. Let layers cool then split each layer in half so as to have 4 layers.
Whip cream cheese until soft, add the confectioners' sugar and thoroughly mix. Stir in the pineapple (juice also) and the drained mandarin oranges (Reserve about 5 mandarin orange slices to decorate the top of cake.), breaking up the oranges with back of a spoon. Stir in the dry pudding mix. Mix well until you feel the pudding mix has been dissolved. Fold in the whipped topping. Place one cake layer on a cake plate cut side up; spread with frosting. Place another layer cut side down on the first one. Again spread with frosting. Repeat until all layers are used spreading last bit of frosting on top and sides of cake. Keep refrigerated. It is best if refrigerated overnight before serving.

Answer 5

All these are great recipes from allrecipes.com

http://cake.allrecipes.com/

because I'm not sure what kind of cake you want : )

Answer 6

use an avarage cake recipe with eggs and add:
fresh juice of an orange
powder cinnamon+gloves+vanilla
crushed almonds
chocolate chips
even well drained red canned fruits (cherries etc.).

when cake ready + cooled:
springle with powder sugar or melted chocolate.

Sorry, I can't give you the exact measurements, 'cause I always prepare it by feeling!

Answer 7

This cake receipe is the best!

Get one box of duncan hines chocolate cake mix,
Use one egg
1/2 cup of water
1 can of pumpkin
mix with mixer, bake as normal on the box.
When done let cool, then ice.

Icing:
6 oz of philadelphia creame cheese
1 tub of cool whip
Mix and ice....

Place in fridge when finished!!!
Good luck, tastes great!!

Answer 8

Pineapple Upside Down Cake


Ingredients:

Ingredients for topping:
1 can of pineapple slices
½ box of brown sugar
1 cup of pineapple juice
1/5 of a stick of butter
1 jar of cherries

Ingredients for batter:
1 box of yellow cake mix (or pineapple cake mix)
1 or 2 drops of vanilla
eggs (see cake mix recommendations, probably 2-3)
1/3 cup of oil A picture of this dish is available on the CD. Click here for your copy.



Instructions:

Preheat oven to 350 degrees F.
Grease bundt pan with shortening.
Sprinkle flour on top of the bundt pan.
Follow the cake mix directions except use 1 cup of pineapple juice and water instead of straight water.
Also, where the cake mix directions ask for butter, use only half that amount of butter and use oil for the other half.
Lay brown sugar in the bundt pan.
Cut dashes of butter on the sugar.
Dry off pineapples and cherries with a paper towel.
Place pineapples with cherries in the centers on the bottom of the bundt pan.
Make the cake batter according to the cake mix directions.
Pour the batter over the top of the pineapples and cherries.
Spread it out until it is even.
Place the bundt pan in the oven.
Cook until completely cooked inside. (Check by sticking toothpicks into the cake…when it comes out dry then it is done. It is better to leave it in longer than to under cook it.)
Put aluminum foil on the table in two long sheets.
When cake is done, dump the cake on it quickly, so the pineapples are facing up.
Take any extra pineapples off the pan while it is still hot and place them on the cake.

OR

Lemon Pound Cake

A delicious lemon pound cake with lemon glaze
INGREDIENTS

1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract

Glaze Ingredients:
--
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice

PREPARATION

Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.

Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.

Hope you like.

Answer 9

Ooohhhh! I want the cake Lisa made!!! That sounds great!!!

Answer 10

Boston Cream Cake

1 round yellow cake layer (9 inch)
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping
1 square BAKER'S Unsweetened Baking Chocolate
1 Tbsp. butter
3/4 cup powdered sugar
2 Tbsp. cold milk

CUT cake horizontally into two even layers with serrated knife; set aside.

POUR 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Let stand 5 min. to thicken.

Place bottom cake layer on serving plate. Spread with pudding mixture; top with the remaining cake layer.

MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted. Add sugar and 2 Tbsp. milk; stir until well blended. Spread over top of cake.

Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.


BLACK FOREST CAKE

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 can (21 oz.) cherry pie filling, drained
1/4 cup kirsch (cherry brandy)
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, coarsely grated

PREHEAT oven to 350°F.

Prepare cake batter as directed on package. Add dry pudding mix; beat until well blended. Pour evenly into 2 greased and floured 9-inch round cake pans.

BAKE 30 minutes or until toothpick inserted in centers comes out clean. Cool 15 minutes; remove from pans. Cool completely on wire racks.

MIX cherry pie filling and kirsch in medium bowl. Reserve 1/2 cup each of the cherry mixture and whipped topping for garnish; spoon remaining cherry mixture evenly over one of the cake layers on serving plate. Spread 1 cup of the remaining whipped topping evenly over the cherry mixture; top with second cake layer. Spread 1-1/2 cups of the remaining whipped topping onto side and top of the cake. Top with dollops of the remaining whipped topping.

Garnish with reserved cherry mixture and the grated chocolate. Refrigerate until ready to serve. Store leftover cake in refrigerator.