whats a good cake receipe?

Question

whats a good cake receipe and what is it

Answer 1

Chocolate Mousse Cake

Chocolate Cake:
1 cup sugar
1 cup all purpose flour
2 tablespoons unsweetened cocoa
1/4 cup butter
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon vanilla

Preheat oven to 350. In a large bowl, combine sugar, flour and cocoa. In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla; blend thoroughly. Pour batter into a 10" x 15" cake pan. Bake approximately 10 minutes or until tester or toothpick inserted in center of cake comes out clean. Remove from oven and cool on a wire rack.

Chocolate Mousse
11 oz. semi-sweet chocolate
3 oz. melted butter, unsalted
4 eggs, separated
1 cup whipping cream

In a medium-size saucepan, melt chocolate and butter together. Beat in egg yolks; remove from heat and let cool. In a large bowl, beat egg whites until stiff peaks form. In another bowl, beat whipping cream until stiff peak form; fold into whipping cream. Fold egg white/whipping cream mixture into cooled chocolate mixture. Let cool before using. NOTE: If you chill the mousse until it sets up, you will be unable to spread properly on the cake.

Creme Anglais
1 cup whipping cream
2 tablespoons sugar
1/2 vanilla bean, split lengthwise or 3/4 teaspoon vanilla extract
3 egg yolks, beaten

In a heavy medium-size saucepan, combine cream and sugar. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil (BUT DON'T LET IT BOIL OR IT MAY CURDLE) over medium-low heat. Whisk yolks in medium bowl to blend. Whisk in half of cream. Return mixture to saucepan and cook until thickened, stirring constantly, about 5 minutes; strain into bowl. Cover and refrigerate until well chilled.

Makes 1 1/4 cups

Chocolate Sauce
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 oz bittersweet or semisweet chocolate, chopped

In a heavy medium-size saucepan, bring cream and corn syrup to a simmer; remove from heat. Add chocolate; whisk until melted and smooth. Cool to room temperature.

Raspberry Sauce
Raspberries
Sugar to sweeten
1 teaspoon cornstarch

Take a good handful of frozen raspberries; put them in your food processor for a few seconds, add sugar to taste, and then strain them. In a small saucepan, heat raspberry mixture and add cornstarch; stirring to mix well. Remove from heat.

Assembly:
You will need 8 ramekin containers with both ends cut out. Since I didn't have any, I used tomato sauce cans, the 8 oz size...they were perfect (used the tomato sauce to make a lot of spaghetti). I discarded the top and bottom lids, washed them good, and now I have 8 hollow 'tubes' (I have kept mine for some time now). Take one of these tubes and cut out two (2) rounds of cooled shallow cake for each person.

If your cake is too thick, you can always half it horizontally. You should have 16 rounds of cut cake.

Cut 8 pieces of parchment paper 9" or 10" long by about 4" wide, and put one in each of these cans so the paper stands 4" high.

Soak each piece of cake with some brandy, I use a kitchen paint brush, then put one cake round inside each parchment lined can. Place the cans on a flat tray or whatever you have that will fit in your refrigerator.

Spoon in the cooled chocolate mousse on top of the cake rounds, going as high as you want (that's what the parchment paper is there for). Then add the other cake round, making sure you have a nice looking piece for the top (don't squash it down). Refrigerate for 6 hours or more (I do mine overnight).

Garnishing and Serving:
When you're ready to plate up, center the creations on individual plates, slip off the can and carefully peel off the parchment paper.

With the cake sitting in the middle of the plate, take a small spoon and put a small amount of crème anglais, approximately 1/2 to 1 teaspoons on all four corners of the plate (good chefs will tell you to keep everything off the lip of the plate).

Then take a clean spoon and put a dollop of raspberry sauce between each dollop of creme anglais except one (don't let the sauces touch each other). You should have (4) four puddles of white and (3) three of red. With the blank space, put a fanned out strawberry (with the hull still attached) and a sprig of mint.

If you have some white chocolate, cut some shavings of this and top each cake with it. The color contrasts are very nice.

Then take your melted chocolate, in the squeeze bottle, and hold it upside down about 6" above the plate and squirt melted chocolate over your creation (I give mine a few squirts horizontally then vertically). Note: I pour mine sauces into clean plastic squirt bottle, like a mustard or ketchup one with a tiny squirt hole.

YES it is a lot of work but when you present it to your guests the ooohhhss and aaahhhsss will not stop.

Answer 2

Mountain Dew Cake
http://groups.yahoo.com/group/rushinrecipes/message/110

Answer 3

Apple Cake

INGREDIENTS
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
7 apples - peeled, cored and shredded

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.

Answer 4

Chocolate Chip Brownie Cake

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Answer 5

MY 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.

Answer 6

German Chocolate Cake

2 cups of sugar
1 cup of shortening
1 cup of buttermilk
4 eggs, well beaten
2 1/2 cups of flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 package German Sweet dissolved in 1/2 cup of boiling water
4 egg whites, beaten

Cream sugar and shortening: add egg yolks. Add 3/4 cup buttermilk alternately with flour. Put baking soda in remaining 1/4 cup buttermilk and add to batter. Add salt. Pour in melted chocolate and mix well. Add vanilla. Fold in stiffly beaten egg whites. Pour into greased and floured 2 8 or 9-inch pans. bake at 350 for 25 minutes. Do not overcook. Ice with following icing between layers and on top, you can also ice around the sides.

Icing:
1/2 pint of heavy cream
1 cup chopped pecans
1 can coconut
3 egg yolks
1 cup sugar
1 stick butter

Icing for German Chocolate Cake:
Mix ingredients together in a double boiler. Cook for 30 minutes or until the desired thickness for icing.

Answer 7

If you prefer the taste of a sponge to madeira then sponge is fine. You can use it in one of the tiers as long as you put dowels through it to support the next layer on top. Also if you are making a chocolate cake try making it with oil rather than butter, it is absolutely delicious and stays fresh for ages.

Answer 8

Itz nicer if u get boxed cake!!! It is awsome, i always eat it! all u need is a box (4$) and 3 eggs some vegi oil and water! easy, cheap, and really yummy!

Answer 9

all types of chocolate cakes are the best cakes
these links have wonderful recipes of chocolate cakes try them...
http://www.cacaoweb.net/chocolatecakes.html
http://www.drinksmixer.com/drink1144.html
http://www.bestmoistchocolatecakerecipe.com/
http://allrecipes.com/Recipes/Baking/Cakes/Chocolate-Cakes/Main.aspx
http://southernfood.about.com/od/chocolatecakes/Chocolate_Cake_Recipes.htm
http://www.thatsmyhome.com/chocolate/cakes.htm