Who has the best cake recipes?

Answer 1

Well, I consider my grandma the best cook and think her chocolate cake is her best ever recipe so I guess this is my favorite cake recipe. It is so gooey and fudgy!!

Grandma's Chocolate Cake
•½ cup softened margarine
•½ cup oil
•2 cups sugar
•2 cups flour
•1 t. baking soda
•½ cup buttermilk
•1 t. vanilla
•2 eggs
•1 cup cold water
•4 heaping T. cocoa

1.Combine sugar, margarine, eggs and oil until mixed. Add remaining ingredients and beat until smooth.
2.Grease and cocoa a 13x9 inch cake pan and pour batter into pan. Bake at 375 for about 30 minutes.
3.A few minutes before the cake is done, prepare the frosting so that it is just done when the cake comes out of the oven (frosting recipe follows). Poke many holes in hot cake with a fork and slowly spoon frosting over cake, smoothing as you go so the frosting sinks into the fork holes and giving it time between pouring to sink into the holes.

Grandma’s Chocolate Frosting:
•½ cup margarine
•6 T. milk (NOT buttermilk)
•1 t. vanilla
•4 T. cocoa
•2 cups powdered sugar

1.Mix together all ingredients in a 2 quart saucepan and bring to a boil over medium (med-low) flame. Boil for 30-45 seconds only and pour hot frosting over hot cake as directed above.

Answer 2

I have found the best cake receipes in a book called "The Cake MIx Doctor" by Anne Byrn. My husband works at gourmet restaurants, and even he raves about these cakes. You start with cake mixes and add other ingredients so the cake comes out tasting like a made from scratch wonder. Byrn also includes made from scratch frostings and icings which are EASY and a great touch.

Here's one of my favorites:
1 pkg. dark chocolate fudge cake mix
1 pkg 3.9 oz chocolate instant pudding mix
4 eggs
1 C. sour cream
1/2 C. water
1/2 C. vegetable oil
1 1/2 C. semisweet chocolate chips

Preheat oven to 350, oil and flour a bundt pan. Place cake mix, pudding mix, eggs, sour cream, water and oil in a large mixing bowl and blend on low speed 1 minute. Scrape down sides of bowl and increase mixer speed to medium for 2-3 minutes. Fold in the chocolate chips, and pour the batter in the prepared pan. Bake 45-50 minutes (cake should spring back when pressed lightly with finger, should be pulling away from side of pan.)

This one is so good you can do without frosting, but chocolate glaze won't hurt...
2T. butter
2 T. cocoa powder
1/4 C. heavy cream
1 C. powdered sugar
1 t. vanilla

Melt the butter in a saucepan over low heat. Add the cocoa and cream and stir until thickens (2 minutes) Do not boil. Remove from heat and stir in sugar and vanilla until smooth. Spoon over cooled cake.

Answer 3

Cook's Illustrated has fantastic cake recipes. I don't even care much for cake and they are moist, delicious, and rich in flavor. Go get one of their cookbooks from the public library. Baking illustrated is their big baking cook book but The Yellow Farm House Cook Book is good and The Best Recipe is also excellent. You could go online but they charge $20-$25 dollars for access to their recipes for a year though I think for $4 you can have access for a month! It is the best money I've ever spent!

Answer 4

Grandmother's, Mother's,or Betty Crocker

Answer 5

Betty Crocker?

Answer 6

I am a Pampered Chef consultant, and we've got lots of great recipes on our main website. Here is one of them for you. Enjoy!

For more info on products or consulting, visit
http://www.pamperedchef.biz/candiceskitchen

Fantasy Fudge Brownie Cake

Ingredients:
1 package (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1/4 cup cherry or seedless raspberry preserves
Chopped nuts or grated chocolate (optional)

Directions:
1. Preheat oven to 325°F. Spray Nonstick Cake Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 38-40 minutes or until Cake Tester inserted in center comes out with some moist crumbs attached. Cool 20 minutes; invert onto Stackable Cooling Rack and remove pan. Cool completely.

2. Place white chocolate and milk in Small Batter Bowl. Microwave on HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent® Decorator. Fill with 1/2 cup of the cream cheese mixture; set aside for garnish.

3. Spread preserves evenly over cake. Frost cake with remaining cream cheese mixture. Pipe a decorative border around edge of cake using decorator. Garnish with chopped nuts or grated chocolate, if desired. Refrigerate until ready to serve.

Yield: 12 servings

Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 49 g, Protein 5 g, Sodium 230 mg, Fiber 1 g

©The Pampered Chef, Ltd. 2003

Answer 7

Betty Crocker. period

Answer 8

Nigella Lawson, and sexy to boot!