how to make cake any kind?

Answer 1

2 cups flour1 2/3 cups sugar
2/3 cup unsweetened cocoa1 tsp. vanilla
1 1/4 tsp. baking soda1 cup mayonnaise (can use
1/4 tsp. baking powder lit or low-fat)
1/4 tsp. baking powder1 1/3 cups water
3 eggs

Grease and flour bottoms of 2 9x1/2-inch round cake pans. In medium bowl,
combine flour, cocoa, baking soda, and baking powder; set aside.
In large bowl with mixer at high speed, beat eggs, sugar, and vanilla,
scraping bowl occasionally, 3 minutes ot until smooth and creamy.
Reduce speed to low; beat in mayonnaise until blended. Add flour mixture
in 4 additions alternately with water, beginning and ending with flour
mixture. Pour into prepared pans. Bake at 350 F for 30 to 35 minutes
or until cake springs back when touched lightly in center. Cool in pans
on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Fill and frost as desired.

Answer 2

Apricot-Almond Coffee Cake:

4 ounces cream cheese, softened
1/2 cup apricot preserves
1 (16-ounce) package pound cake mix, divided
Pinch of orange food coloring powder (optional)
1 (8-ounce) container sour cream
1/2 cup milk
2 large eggs
1/2 teaspoon almond extract
1/2 cup sliced almonds
Glaze

Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13- x 9-inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.

Bake at 350° for 25 to 28 minutes or until golden.

Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

Yield: Makes 15 servings

Answer 3

Start with a mix,try it a couple of times,then move onto the made from scratch versions.Try allrecipes.com for a wide variety of cakes and from easy to hard varieations.Remember when cooking sweets,you must always be in a happy frame of mind or the eaters will taste the bitterness of your labor.

Answer 4

BASIC CAKE RECIPE

1/2 c. butter
1 c. sugar
1 tsp. vanilla
2 eggs
1 1/4 c. flour
1 tsp. baking powder

Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).
To change flavor of basic cake:

Add:

3 tablespoons cocoa or

1 teaspoons cinnamon and 2 cups apples, chopped or

1/2 cup black walnuts or

1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.

Answer 5

Confetti cake Recipe
MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Confetti Cake
Categories: Cakes, Mixes, Chocolate
Yield: 12 servings

MMMMM-------------------------...
1 pk Deluxe yellow cake mix
1 pk Vanilla instant pudding mix
4 Eggs
1 c Water
1/2 c Crisco oil
1 c Semi-sweet mini choco chips

MMMMM-------------------------...
1 c Colored mini-marshmallows
2/3 c Duncan Hines Chocolate
- frosting
2 tb Semi-sweet mini choco chips

Preheat oven to 350~. Grease and flour 13x9" pan.
FOR CAKE: combine cake mix, pudding mix, eggs, water
and oil in large bowl. Beat at medium speed with
electric mixer for 2 minutes. Stir in 1 cup miniature
chocolate chips. Pour into pan. Bake at 350~ for 40-45
minutes or until toothpick inserted in center comes
out clean.
FOR TOPPING: Immediately arrange marshmallows evenly
over hot cake. Place frosting in microwave-safe bowl.
microwave at HIGH for 25-30 seconds. Stir until
smooth. Drizzle evenly over marshmallows and cake.
Sprinkle with 2 tablespoons chocolate chips. Cool
completely.
TIP: For ease in cutting, use knife with thin, sharp
blade. Clean knife with paper towl after each slice.

MMMMM

Answer 6

you can start with a base --- box cake mix

but a really good site to use is www.allrecipes.com you can give them the ingredients you want to use and they will give you the best matches for it. We got a great pineapple upsideown cake from there

Answer 7

Get a good recipe book.

Cakes are one of the most difficult things to do in cooking because it is all about precision. You need to know the right amounts, the right times, the right temperature...

Just get the best recipe book you can get and follow the instructions!

Answer 8

The very best way is to drive to good bakery! I cook alot and am relatively good at it and that is my best cake recipe!

Answer 9

Betty Crocker cake mix. Add LSD and a little pot. Very up lifting. lmao

Answer 10

Try these!!!

Applesauce Spice Cake
12 Servings

2 Cups All-Purpose Flour
1/4 tsp Ground Cloves
1-1/2 Cups Sugar
1/4 tsp Ground Ginger
1 tsp Baking Powder
1/4 Cup Buttermilk
1 tsp Baking Soda
1/4 Cup Margarine, Softened
1 tsp Ground Cinnamon
1/4 Cup Shortening
1/4 tsp Ground Nutmeg
1/2 tsp Vanilla
3 Eggs
1 Cup Applesauce

Preheat the oven to 350ºF

In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, applesauce, and vanilla.

Beat with an electric mixer on low to medium speed until combined. Beat for 2 minutes on high speed. Add eggs and beat for 2 minutes more.

Pour the batter into a greased 13x9x2" baking pan. Bake for 30-35 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Carrot Cake with Cream Cheese Frosting

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350° F.

Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.

Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.

Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes.

Serve cooled (even refrigerated) with Cream Cheese Frosting.

Cream Cheese Frosting

1 1/2 cups light cream cheese
1 1/2 Tablespoons margarine, softened
16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)
2 teaspoons vanilla
2 Tablespoons 1% milk to thin frosting

Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.
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Chocolate Cheesecake
Yield: 16 slices

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
3 packages (8 ounces each) reduced-fat cream cheese, softened
1 cup plus 2 tablespoons sugar, divided
4 eggs
2 teaspoons vanilla extract, divided
1/4 cup unsweetened cocoa
1 container (16 ounces) reduced-fat sour cream
Preheat the oven to 350 degrees F.

In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.

In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm.

Remove from the oven and let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for 5 minutes. Let cool, then refrigerate overnight before serving.