What is the most delicious cake in the world?

Question

Do you have any recipe? Can I have some?

Wow! thanks for all you recipe's here. I can't wait to bake them all....I'm gonna be fatty now...heheeheheee..lol

Answer 1

I like yellow cake with chocolate fudge frosting... Buy any yellow cake mix and bake as directed... then follow with ..


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Answer 2

To be perfectly honesy, it's my family's chocolate cake. But that's a secret. A close second is this, a speciality of mine...

ARABIC HONEY CAKE
Serves 10


1/3 cup butter, melted
3 eggs
1/2 cup granulated white sugar
1/2 tsp vanilla extract
1/2 cup plus 1 tbsp white wheat flour
1/2 tsp baking powder
1/2 cup butter
1/2 cup granulated white sugar
1/3 cup honey
1/2 cup flaked almonds
1/2 tsp ground cinnamon


Butter a cake pan. Preheat the oven to 400F.
Beat the eggs, sugar and vanilla until the mixture whitens. Add the melted butter and mix well. Sift the flour and baking powder together and gently add to the previous mixture. Pour in the prepared pan and bake 10 - 12 mins.
Meanwhile prepare the topping. Melt the butter on medium heat. Add the rest of the ingredients and bring to a boil, stirring constantly. Pour the topping gently on the cake and return it to the oven for another 15 - 20 minutes.

Also... in Tessa Kiros' cookbook "Falling Cloudberries" there is an AMAZING recipe for carrot cake. It's brilliant.

Answer 3

Better Than Sex Cake,it's got Carmel and sweetened condensed milk in it, You bake a cake in a 9x13 cake pan (cool) use the end of a wooden spoon,and poke holes into the cake every 2 inches, pour the can of sweetened condensed milk over the cake,and then pour a jar of Carmel ice cream topping over the cake,let sit for 1/2 hour or so until it has all seeped into the cake, cover and put into the fridge,after it has sat for a few hours,cut and enjoy,it's out of this world!!!

Answer 4

Mary Berry's cruncy top lemon cake is pretty damn delicious, and I don't think it's *just* because of my superlative baking skills!

Here's a link to the recipe:
http://www.bbc.co.uk/food/recipes/database/crunchytoplemoncake_6312.shtml

I tend to make it gluten free for my mum's benefit, so I've made a couple of modifications. Not sure exactly how they would work using normal flour, but give it a go!
I double the amount of baking powder, which shouldn't be necessary if you have self-raising flour. I also add an extra tablespoon of milk and a few of lemon juice (up to 1/2 a lemon if you're feeling adventurous). This makes it extra moist and the acid in the lemon juice reacts with the baking powder to make it extra light and fluffy. You can also add poppy seeds to the mix for texture and also orange zest/juice for extra flavour.

Actually that Mary Berry book is really great, definitely worth investing in if you like your cakes!

Answer 5

So delicious, everybody asks for the recipe!

Chocolate Mayonnaise Cake

"Mayonnaise makes this cake nice and moist."
Original recipe yield: 2 -8 or 9 inch layers.

INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.

Answer 6

3 cups unsifted all-purpose flour- Chocolate Mayonaisse Recipe
1-1/2 cups sugar
2/3 cup unsweetened cocoa
2-1/4 tsp. baking powder
1-1/2 baking soda
1-1/2 cups Hellman's real mayonnaise
1-1/2 cups water
1-1/2 tsp. vanilla

Directions:
Grease 2 (9 x 1 1/2") layer pans; line bottoms with waxed paper (I never do). Sift together dry ingredients (I stir) in large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in 350°F oven about 30 minutes or until cake springs back when touched. Cool completely. Remove from pans. Use your favorite
chocolate icing.
Comments from bobbi :
I think this is the original recipe from Hellman's. Easy preparation and cleanup make it a favorite!

Answer 7

Tiramisu cake with Chocolate Sauce

INGREDIENTS:
3/4 cup sugar
1 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla extract
.
Topping
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon unsweetened cocoa powder
3/4 cup boiling water
PREPARATION:
Directions for chocolate cake
Grease and flour an 8x8-inch square baking pan. Mix sugar, flour, baking powder and salt together. Melt chocolate with butter. Stir chocolate mixture with dry ingredients along with milk and vanilla; beat until smooth. Spoon chocolate cake batter into prepared pan. For topping, combine sugar, brown sugar and cocoa; sprinkle evenly over batter, Pour boiling water over all. Bake in a preheated 350° oven for 35 to 45 minutes. Cool in pan on a wire rack. Invert chocolate cake onto cake plate so cake makes its own chocolate topping. Serve chocolate cake warm or cold.

Answer 8

Not really cake more like a fudgey cupcake.

1 box of Devil Food Cake Mix
1 Can of Pumpkin filling

That's it mix the two ingredients together and divide into 12 paper cupcake holder and bake according to the cake mix box.

fudgey little buggers and low in fat YUM

Answer 9

Red Velvet Cake

INGREDIENTS
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Answer 10

boston cream pie
carrot cake w/cream cheese frosting
black forrest torte

Title: BLACK FOREST TORTE
Categories: Desserts, Cakes
Yield: 10 servings

2 c Sugar
1 3/4 c All-purpose flour
3/4 c HERSHEY'S Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
1 cn (21 oz.) cherry pie filling
- chilled
4 oz Frozen whipped topping
- thawed
Sliced almonds (optional)

Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In
large mixer bowl, blend sugar, flour, cocoa, baking powder, baking soda
and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2
minutes. Remove from mixer; stir in boiling water (batter will be thin).
Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden
pick inserted in center comes out clean. Cool 10 minutes; remove from
pans. Cool completely on wire rack. Place one layer on serving plate.
Spread half of pie filling over layer to within 1/2 inch of edge. Spoon
or pipe border of whipped topping around edge. Top with second cake
layer. Spread remaining pie filling to within 1/2 inch of edge. Make
border around top edge with remaining topping. Garnish with sliced
almonds, if desired. Refrigerate until just before serving. 10 to 12
servings.