Cake Recipes?

Question

Does anyone have any good cake recipes that I can make for Thanksgiving? Thanks!!

Answer 1

Zucchini Chocolate Orange Cake

"Very moist and different."
Original recipe yield: 1 Bundt pan.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt

pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze. To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

Answer 2

A really yummy thing to do with cake, and its really quick and easy.... Buy a boxed yellow moist deluxe cake, two boxes of instant pudding, and a pint of whipping cream. I like to buy banana pudding and chocolate pudding. You mix the cake as usual and add the banana pudding mix to it. This makes the cake very moist. For the frosting, you want a cold glass bowl. Mix the chocolate pudding mix with the whipping cream. It thickens up well and makes a great frosting that is not too sweet.

Answer 3

"Maple Pumpkin Torte" - 12 to 14 servings

1 (18 1/4 oz.) pkg. white cake mix
3/4 cup all-purpose flour; divided
1 tsp. ground cinnamon
1 cup water
3/4 cup canned pumpkin
1/3 cup vegetable oil
2 eggs
2 tbsp. brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans
FROSTING:
1 cup butter-flavored shortening
1 (2 lb.) pkg. confectioners' sugar
3/4 cup milk
2 tsp. vanilla extract
1 to 1 1/2 tsp. maple flavoring

Grease three 9" round baking pans; line with waxed paper. Grease the paper and set aside. In large mixing bowl, combine cake mix, 1/2 cup of the flour and cinnamon. Add water, pumpkin, oil and eggs; beat well.
Transfer a third of the batter to a small mixing bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
Bake at 350* for 20-30 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream shortening and confectioners' sugar. Beat in milk, vanilla and maple flavoring. Place one plain cake on serving platter; spread with frosting. Top with pumpkin-nut cake; frost. Top with remaining cake; spread remaining frosting over top and sides of cake.

Answer 4

I have a great one made with Twinkies. Cut the twinkies length wise and place cut side up in a 9x13 pan. Mix together 1 pkg. cream cheese, 1 c. powdered sugar and 1/2 container cool whip. Spread onto twinkies carefully. Next step: Mix 1 15oz. can pumpkin, 2 pkg. vanilla pudding {instant}, 1c.+2Tbls. milk, 2 tsp. pumpkin pie spice. Spread this over creamed mixture. Last step: Spread on the remaining 1/2 of cool whip. Sprinkle Pumpkin Pie Spice over the top and refrigerate. Next step......ENJOY!!!!!!!!

Answer 5

pumpkin cheese cake
pumpkin pie
pudding pie in oreo crust
apple pie
sweet potato pie
all found on verybestbaking.com

Answer 6

Yes, I do!

KRISPY's CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

OLGA's PINEAPPLE UPSIDE-DOWN CAKE:
1/2 cup margarine (1 stick) melted
1 cup brown sugar
1/2 cup walnuts (chopped)
1 can pinneapple slices (reserve syrup)
1 jar maraschino cherries
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple syrup
1 teaspoon vanilla
Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and
dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish. Serve while still warm.

TONI's CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

CHOCOLATE FROSTING:
1/2 cup margarine or butter, softened
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

OLGA's CHEESECAKE:
Graham cracker crumbs
1 lb. small curd cream-style cottage cheese
(use as dry a cream-style variety as possible)
2 (8 ounces) packages cream cheese, softened
1 1/2 cups sugar
4 eggs, slightly beaten
1/3 cup Argo cornstarch
2 Tablespoons lemon juice
1/2 cup margarine, melted
1 (16 ounces) pint sour cream
Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs. Preheat oven to 325 degrees. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan. Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings.

NOTE: Cheesecake may be frozen.
If desired, cheesecake may be topped with fruit glaze made with either fresh or frozen fruit such as strawberries, peaches or blueberries.