what is a reciepe for cake with no vanilla?

Answer 1

Chocolate Truffle Cake
Recipe courtesy of Mary Bergin

Recipe Summary
Difficulty: Easy
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Yield: 8 servings
User Rating: 5 Stars

Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2-ounce) unsalted butter
2 tablespoons flavoring of choice (grand Marnier, Amaretto, Raspberry liqueur, etc.)
8 fresh perfect raspberries, optional

Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces (1 1/4 sticks) unsalted butter, cut into small pieces
3 eggs, room temperature
3 egg yolks, room temperature
1/2 cup sugar
5 tablespoons, plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional

For the Truffles:
Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.

Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.

For the Cake:
Position a rack in the center of oven and preheat oven to 350 degrees. Butter, or coat with vegetable spray, 8 oversize muffin cups (4 inches wide and 2 inches deep) or 1 1/4 cup custard cups. Line bottoms with rounds of waxed paper. (To cut out the rounds, place 1 of the cups on waxed paper and trace rounds the bottom with a pencil. Then cut the 8 circles.) Set aside.

In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.

Meanwhile, in the large bowl of an electric mixer. with a paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter. Arrange cups on a baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.

Serve warm Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.

Answer 2

Here is one that I love to make, it's called Boil Cake. It gained in popularity during the war when sugar was very hard to come by.
1 cup of raisins
2 cups of water
place these items in a pan and boil for 10 minutes. Then set aside and let cool to room temperature before moving on to the rest of the cake.
Once raisin water is cooled to room temperature then add;
1/2 cup margarine
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 cp sugar
Blend to a smooth batter and pour into a prepared (spray with non stick spray) 10X7 inch pan and bake at 350 degrees for 30 to 35 minutes. Let cake stand for 10 minutes after removing from oven, then you can dust the top with powdered sugar for topping instead of frosting.
Hope you try this,, it's really good and moist.

Answer 3

Applesauce Cake V
1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.
http://cake.allrecipes.com/az/pplscCkV.asp

Magic Spice Cake
2 cups all-purpose flour
1/4 cup cornstarch
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cloves
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 cup buttermilk
3 eggs
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together flour, cornstarch, sugar, baking powder, soda, salt, cloves, and cinnamon into a large bowl. Add shortening and buttermilk; beat with an electric mixer for 2 minutes. Add eggs, and beat 2 minutes more. Pour batter into prepared pans. Bake for 30 to 35 minutes, or until done.
http://cake.allrecipes.com/az/MagicSpiceCake.asp

Answer 4

Make a pound cake but instead of vanilla -- use lemon, coconut, or almond extract.

Answer 5

You can leave out all together or replace the vanilla extract, with another, in any recipe.