I need killer cake recipes.?

Question

Can anyone give me recipes to some of your favorite cakes?

Answer 1

Red Velvet Cake

2-1/4 cups All-purpose flour, sifted
1 teaspoon Salt
2 tablespoons Cocoa
2 1-ounce Bottles of red food coloring
(equivalent measure is 1/4 cup or 4
tablespoons)
1/2 cup Crisco or other vegetable
shortening
1-1/2 cups Sugar
2 Large Eggs
1 cup Buttermilk
1 teaspoon Vanilla extract
1 teaspoon White vinegar
1 teaspoon Baking soda


Preheat oven to 350°F. Grease and flour two
9-inch cake pans.


Combine the sifted flour and salt, and set
aside.


Put the cocoa in a small glass bowl, and add
the food coloring gradually, stirring until
mixture is smooth. Set aside.


Cream together the shortening and sugar,
beating for 4 or 5 minutes at medium speed in
your electric mixer until fluffy. Add the eggs,
one at a time, beating for at least 30 seconds
after each addition.


At low speed of your mixer, add the flour
mixture to the sugar mixture alternately with
the buttermilk and vanilla, scraping down the
sides of the bowl as necessary. Add the
cocoa/food coloring mixture, mixing until color
of batter is uniform. Do not overbeat;
overbeaten cake batter will result in a tough
cake. Turn off your mixer.


In a small bowl, mix the vinegar with the
baking soda. It will foam up. Stir it briefly to
mix, and then add it to the cake batter, folding
it in to incorporate well, but do not beat.


Pour the batter into the prepared cake pans,
and bake in a 350°F oven for 25 to 30 minutes,
or until a cake tester comes out clean. Allow
layers to cool on a rack for 10 minutes before
turning out. Let cake cool completely before
frosting.


Red Velvet Cake Tips


Don't be tempted to shorten the
shortening/sugar creaming time. Cake
texture will be far better, and you can mix
up your cocoa and food coloring while the
mixer is running.
Mixing the cocoa with the food coloring is
the best way to get uniform color in the
cake. On my first test cake, I sifted the
cocoa together with the flour, twice, and
still came up with little cocoa-colored
whorls in the finished cake.
Yes, red food coloring does stain, so use
glass utensils rather than plastic. And be
careful.
The recipes I found on the Internet came up
about fifty/fifty as far as the amount of red
food coloring they called for -- some with
one ounce, the rest with two ounces. Let
me just say this: The cake with one ounce
of food coloring was a very dark pink. The
cake with two ounces (1/4 cup, or 4
tablespoons) was RED.
The recipes also varied on the amount of
vinegar with some calling for as much as
one tablespoon. I found that one teaspoon
works just fine. And white vinegar with its
less pungent odor is definitely preferable to
apple cider vinegar.
Most recipes stated that this recipe was
suitable for three 8-inch layers and one
9x13-inch cake, but I did not find it to be
necessarily so. If you want more than two
layers, better to bake two 9-inch layers and
split them. A 9x13-inch cake will work, but
requires careful testing by the cook after 25
minutes.


Beautifully Thick White Frosting


1-1/2 cup Sugar
1/2 teaspoon Cream of tartar
1/8 teaspoon Salt
1/2 cup Water
4 Egg whites (at room temperature)


Directions:


Combine sugar, cream of tartar, salt and water
in heavy saucepan. Cook over medium heat,
stirring constantly, until mixture is clear. Cook
until mixture reaches 240°F on a candy
thermometer (soft ball stage).


Beat egg whites until soft peaks form. Let
mixer continue to run and slowly pour the
sugar mixture in a thin stream down the side of
the mixer bowl (don't let the sugar mixture
come into contact with the beaters). Continue
beating until stiff peaks form and frosting
thickens to desired consistency.


I admit that this frosting recipe is not the one
most often paired with Red Velvet Cake. The
traditional recipe begins by cooking a mixture
of flour and milk, cooling it, and then whipping
in butter, sugar and vanilla. But the resulting
frosting, however good it might be, must be
refrigerated, and I don't like my cake cold. The
above frosting recipe will yield an extravagant
amount of lavishly beautiful and delicious
white frosting.

Answer 2

Here is a sugarless (kindof) and flourless chocolate cake. It is amazingly rich

8 eggs
3 tbs STRONG coffee (or flavored liquor)
1 1/2 lbs semisweet chips
2 1/2 c. heavy cream

Beat the eggs and coffee until smooth and frothy

Melt chips and add to eggs, continue to mix

Beat the heavy cream until stiff peaks.

Fold chocolate mixture and cream together and mix well.

Grease a springform pan generously and pour batter into pan.

Bake at 260 for 2 hours or until toothpick comes out clean.

Cool on counter.
Run knife around sides of pan then cook in refridgerator for at least 3 hours.

Serve with whipped cream and a caramel sauce or fruit sauce.

(This is almost like the capuccino cake that Pizzeria Uno used to serve)

Answer 3

Easy Cheese Cake:

Ingredients:


1/2 Stick Butter (Unsalted) 1 Package Crackers 3 ounces Cream Cheese 3 Large Eggs 0r 4 Medium 1 Tbs Sugar 1 Cup Sugar 1/4 Tsp Real Vanilla Flavoring Directions:


Crust


Crush 1 package of honey graham crackers and combine with 1 table spoon of sugar and butter.

Fold together until crackers are saturated with butter. Press into a 9" spring form pan.

Bake at 350 degrees F until edges turn brown.

Set to cool.

Batter


In a mixing bowl, beat cream cheese for about 1 minute.


Add 1/4 cup of sugar at a time, beat for 30 seconds.


Add vanilla and beat next 30 seconds. Add eggs slowly - one at a time. Pour batter into prepared curst and place place in the oven.

Bake at 300 degrees F for 40 minutes and turn oven off. Leave in oven for one hour.

Take out and let cool at least 30 minutes.

Answer 4

I have a Texas Sheet Cake recipe and Peanut Butter Cake recipe that I am happy to share, just not with all!

Both will knock your socks off, and you will want to eat the whole thing!

Answer 5

Hummingbird Cake
Yields: 14 servings

"This is a strange name for a cake, but it is very good."

INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil 3 eggs
1 (8 ounce) can crushed
pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.


1 (8 ounce) package cream cheese, softened
* 1/4 pound butter, softened
* 1 pound confectioners' sugar
* 1 teaspoon vanilla extract

Answer 6

Carrot Cake

2 cups of flour
1 tsp. baking powder
1 1/2 tsp. soda
2 tsp. cinnamon
1 cup chopped pecans
1 1/2 cup Wesson oil
2 cups sugar
2 cups grated carrots
1- 8 1/2 oz. can crushed pineapple, well drained
4 eggs
1 tsp. vanilla
Cream oil and sugar together. Add eggs one at a time; beat well. Sift dry ingredients and add with carrots and pineapple. Add vanilla and blend in nuts. Grease and flour 3 -9 inch pans. Bake at 350 degrees for 30 to 35 minutes or until done.

Icing:

1 stick of butter, (1/4 lb.)
1 tsp. vanilla
1 lb. powdered sugar
1- 8 oz. cream cheese
Combine and beat smooth. Spread between layers and put together. Ice top and sides.

STRAWBERRY SHORT CAKE

INGREDIENTS:
1 loaf frozen pound cake, thawed
3 cups strawberries, hulled and sliced
1 cup heavy cream
3 Tbsp. powdered sugar
1 tsp. vanilla

PREPARATION:
Using a potato masher, mash half of the strawberries. Stir in the sliced strawberries and chill. Beat cream with powdered sugar and vanilla. Slice pound cake, place each piece on serving plate, top with strawberry mixture and a dollop of cream.

Answer 7

Bananas Foster Upside-Down Cake:

Try this cake version of the famous New Orleans dessert. For the younger crowd, omit the crème de cacao and rum. Prep: 23 min., Cook: 40 min.

1/3 cup butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 ripe bananas
1 cup mashed ripe banana (about 2 large)
1/2 cup shortening
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons crème de cacao
1/3 cup rum
Vanilla ice cream (optional)
Whipped cream (optional)

Place butter in a 13- x 9-inch pan; place in a 350° oven for 5 minutes or just until melted. Remove from oven, and coat pan with cooking spray. Add brown sugar and cinnamon, stirring well. Spread mixture in pan.

Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.

Combine mashed banana and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to mashed banana mixture, beating on low speed just until blended. Pour batter evenly over sliced banana in pan.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 2 minutes; loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.

Drizzle crème de cacao over cake. Heat rum in a small saucepan just until simmering; ignite with a long match. Spoon rum over cake with a long-handled spoon. Serve warm cake with ice cream or whipped cream, if desired.

Yield: Makes 10 to 12 servings

Answer 8

TIRAMISU!!!
its the easiest thing in the world ( i just did it yesterday from a cookbook)
Buy AngelFood cake, slice horizontolly into 3 pieces and mix powdered sugar, whipped cream, coffee liquor, a little strong coffee and spread it all over layers. on the top layer and on the sides as frosting take coffee liquor, sour cream, whipped cream and also sprinkle on top with cocoa powder. Then either eat right away or put in the fridge for a bit for flavors to combine.
Bon Appetit! YUM! ( especially if you like coffee)

Answer 9

I cook this non-pms time

BETTER THAN SEX CAKE
1 yellow cake mix
Flaked coconut
1 instant vanilla pudding
1 sm. can crushed pineapple
1/2 c. sugar
1 carton Cool Whip
Maraschino cherries
Pineapple rings

Prepare cake according to package directions. Cool completely. Punch holes in cake. Cook pineapple and sugar slowly until sugar is dissolved. Pour sugar and pineapple over warm cake. Top with pudding, then with Cool Whip. Garnish with coconut and pineapple rings. Place maraschino cherry in center of each ring of pineapple. Keep refrigerated. Gets better with age, just like sex.
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Duringf Pms stage LOL

BETTER THAN SEX CAKE
1 chocolate cake mix
12 oz. chocolate chips
3/4 c. chopped pecans
4 eggs
1/2 c. oil
1/4 c. water
1 c. sour cream
1 tsp. vanilla
1 pkg. instant chocolate pudding

In bowl combine 2 tablespoons cake mix, pecans and chocolate chips. Stir to coat; set aside.
Combine remaining cake mix, eggs, oil, water, sour cream, vanilla and pudding. Mix well with mixer. Fold in chips and nuts. Pour into greased and floured bundt pan.

Bake 350 degrees for 55 minutes until done. Cool 25 minutes and remove from pan.


BETTER THAN SEX FROSTING:

1/2 c. butter
1 c. brown sugar
1/4 c. evaporated milk
1/4 c. sifted powdered sugar

Melt butter, add brown sugar. Cook until it bubbles. Add milk and cook until smooth. Remove from heat and add sifted powdered sugar. Whisk until smooth. Drizzle over the cake.

Answer 10

Just add cyanide... guaranteed killer