my dads brithday is coming up!!?

Question

can someone tell me a good web sites too make cake?
my didnt really have cake for 5 years in a roll for his birthday.

and i wantes too make him one.
thanks you guys!!

Answer 1

I'm a great baker, as is my mom. What kind of cake does he like? Let me know I shall give you a recipe. e-mail [e-mail]

Answer 2

http://www.foodtv.ca/default.aspx

Lots of different recipes, levels of difficulty and choices of different kinds.
Wish your dad a happy birthday for me!
Have fun!

Answer 3

I have two cakes for you to choose from. Good Luck & I hope you have a great time at the party!

Rave Reviews Coconut Cake

"A wonderful moist coconut cake perfect for birthday parties. Walnuts and pecans are interchangeable in this recipe."
Original recipe yield: 1 -8 or 9 inch layer cake

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.

To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.

To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.

Servings Per Recipe: 12

***LOOK BELOW FOR A PICTURE OF THIS CAKE

http://allrecipes.com/Recipe/Rave-Reviews-Coconut-Cake/Detail.aspx
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Here is another great cake for you to make:

Incredible Banana Split Cake

Perfect for a holiday brunch, this moist tender cake combines bananas, pineapple pieces, strawberries and Nestlé Toll House Semi-Sweet Chocolate Morsels together to make a simple but elegant cake.

Preparation - 30 min | Cooking - 1 hrs | Cooling Time - 2 hrs cooling | Yields - 12 servings

Ingredients:

1/2 cup (1 stick) butter
2 large eggs
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 can (15 1/4 oz.) pineapple tidbits in juice, undrained
1/2 cup buttermilk
1 1/4 cups (7.5 oz.) granulated sugar
2/3 cup mashed banana
1 teaspoon vanilla extract
1 1/4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts, toasted, divided
1 1/2 cups chopped fresh strawberries
1 cup chopped banana
Chocolate Glaze (recipe follows)

Directions:
ALLOW butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.

PREHEAT oven to 350° F.

COMBINE flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.

BEAT butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Stir in morsels and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.

BAKE for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan; cool completely on wire rack. Drizzle cake with Chocolate Glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.

FOR CHOCOLATE GLAZE:
HEAT 3/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.

***LOOK AT THE WEBSITE BELOW FOR A PICTURE OF THIS CAKE.

http://www.verybestbaking.com/recipes/detail.aspx?ID=128649