What's your favourite cake?

Question

I make a fantastic bread pudding, and nice gingerbread men, but I'm not very imaginative. What do you suggest I try to bake next? Have you got a nice simple recipe? Something not too expensive in case it doesn't work for me first time round. My mission: to make the world fat and happy. Mike.

Answer 1

Black Forest!!

Answer 2

Well I've got a really easy and good pie recipe. Will that do?
Opie and Leon's Favorite Buttermilk Pie. 2 cups of sugar, 1 tsp. cinnamon, 1 tsp.nutmeg, 1 tsp. vanilla extract, 2 Tbl. spoons cornstarch, 1/2 cup melted butter, 1 large egg, 1 cup of buttermilk, 1 9-inch pie shell.
In a large bowl combine the sugar, cinnamon, nutmeg, vanilla, cornstarch, butter, and eggs. Beat with an electric mixer on low speed until well blended and uniform. Add the buttermilk, and mix well. Pour into the pie shell. Bake at 350 for 40 minutes, or until set and brown on the top. Serves 6 to 8.

Answer 3

Chocolate and Pecan Molten Cake

From Georges Laurier, wickedly gooey chocolate and pecan cakes

Servings: 8
Level of difficulty: Intermediate
Preparation Time: 35 minutes, plus 4 hours chilling
Cooking Time: 10 minutes


Ingredients
4 eggs
200g Sugar
125g plain flour
200ml semi-skimmed milk
220g plain chocolate, (72% cocoa solids), broken in small pieces
125g unsalted butter, cut into small pieces
8 whole pecan nuts

For preparing the moulds:
50g unsalted butter
50g plain flour
50g Pecans, ground to a powder
25g icing sugar
25g unsweetened cocoa powder

To decorate:
fresh fruit compôte
fruit coulis


Method
1. Butter eight 10cm diameter ramekins. Combine the flour, pecans, icing sugar and cocoa powder. Sprinkle the mixture inside the ramekins. Set aside.

2. Using a hand-held electric beater, whisk the eggs with the sugar for 3-4 minutes until pale and fluffy. Gradually whisk in the flour and milk.

3. Put the chocolate and butter in a heat-proof bowl set over a pan of simmering water. Stir until melted and thoroughly mixed.

4. Stir the chocolate-butter mix to the egg mixture, beating on medium speed for 2-3 minutes.

5. Spoon the mixture into the ramekins, filling them three-quarters full. Place a pecan in the middle of each. Cover and chill for 4 hours.

6. Preheat the oven to 220°C/gas 7.

7. Place the ramekins in the oven and bake for 8 minutes maximum - the middle should be slightly liquid.

8. Remove from the oven.

9. Decorate the cakes with fresh fruit compôte and a spoonful of fruit coulis.

Answer 4

BEST DARN CHOCOLATE CAKE
1 box plain devil's food cake mix (18.25 ounces)
1 box instant chocolate pudding mix (3.9 ounces)
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

1. Preheat oven to 350 degrees F.
2. Grease cake pan.
3. dust with flour and tap out the excess.
4. Set pans aside.
5. place the cake mix, pudding mix, sour cream, water, oil, and eggs in a
Large mixing bowl.
6. Blend with an electric mixer on low speed for 1 minute.
7. Stop and scrape down the sides of the bowl.
8. On medium low speed continue to blend for 2-3 minutes more.
9. The batter will be very thick and should look well combined.
10. Pour batter into prepared pan and smooth it out.
11. Bake for 27-32 minutes

Answer 5

Cheese Cake

Answer 6

All butter pound cake. Easy to make great taste more filling!!! ahhhhhhh pound cake.... Put some strawberries on it with whipped topping and you have a awesomely fattening dessert!!!
Ingredients
½ pound Flour
½ pound Butter
½ pound Eggs (4 eggs)
½ pound Sugar

Procedure
Cream the butter and sugar together until fluffy.
Beat in the eggs.
Gradually sift in the dry ingredients.
Transfer to a greased and floured baking pan.
Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.

Answer 7

APPLE DUMP CAKE

1 lg. can apple pie filling
1 white cake mix (dry)
1 stick melted butter

In a 9 x 13 baking dish dump the pie filling. Sprinkle the dry white cake mix over the filling. Pour the melted butter over the cake mix. Bake uncovered for approximately 45 minutes at 350 degrees.


YUMMY!!!!

Answer 8

Lemon Pound Cake

Answer 9

Better Than Sex Cake


Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!"

Prep Time:30 MinutesCook Time:1 Hour Ready In:1 Hour 30 MinutesServings:24

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INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

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DIRECTIONS:
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Answer 10

I love Carrot Cake - then German Chocolate Cake - and a good Pound Cake is always so simple, but yet so tasty!

Answer 11

I would love any cake that has chocolate and peanut butter in it. But also, the frozen yogurt cakes at TCBY are to die for! But anyway, I look for recipes on www.allrecipes.com all the time. People just post their favorite recipes on there. I found a great chocolate chip cookie recipe on that site.