Does any one know of any good cake recepies?

Question

I have a HUGE craving for something chocolate. Does anyone know of any ooey goey chocholate cakes or anything that is really really chocolatey.... PLEASE!!!

Answer 1

So delicious, everybody asks for the recipe!

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 2

QUICK AND TASTY CHOC CAKE

- 4 oz self raising flour
- 4 oz cocoa powder
- 8 oz butter
- 8 oz sugar
- 4 large eggs
- 1 teaspoon vanilla essence

1 - preheat over, grease two 8 inch cake tins
2 - sift the flour and cocoa powder into a large bowl
3 - into another bowl crack the eggs, whisk until frothy
4 - put the (softened) butter and vanilla in with the eggs and whisk,
5 - put the sugar into the mix, whisk until creamy
6 - fold in the flour & cocoa powder. Do not whisk.

(alternatively, for quickness/laziness, throw everything into a food processor and mix it thoroughly. It won't be quite as good but it's definitely acceptable!)

7 - pour into the 2 pre-greased cake tins and bake at 180 for 15min


The filling!
- melted nutella or peanut butter (mix nutella with a little milk when melting it)
- 5oz icing sugar
- 1oz butter
- a little warm water

Put icing sugar, cocoa powder, a drop of vanilla essence, and butter (again, the butter must be soft but not runny) in a bowl. Start off mixing it with a fork. When it's blended fairly well, use a whisk to beat in a little warm water. This will make butter cream more pliable.

The mix should not be to runny, but if it is add a little bit more icing sugar.

Cool the cakes on a cooling rack.
When cool spread the heated nutella or peanut butter over one of the cakes.
Spoon lots of butter cream on the other cake.
Sandwich them together.
Sit back and admire but not for to long,
Eat and enjoy.



**Alternative icing recipe
- melt 3oz butter, then add 8oz icing sugar and 4oz cocoa.
- Beat together
- add a little cold coffee if the mixture is too thick.
- Don't over-beat, or it will become too light in colour.
Melting the butter before adding the cocoa and icing sugar gives a fudgier result**


TASTY CHOC CAKE 2

- 8 ounces high quality semisweet or bittersweet chocolate
- 1/2 cup cold coffee, rum, brandy or water
- 4 ounces (1 stick/1/2 cup/113g)) butter
- 6 eggs, separated
- 1/3 cup granulated sugar
- Whipped Cream, for garnish

1 - Preheat oven to 350 degrees F (180 C). Butter or spray 6 ramekins or 1 round cake tin.
2 - Melt chocolate, liquid, and butter.
3 - Beat egg yolks until light and fluffy.
4 - Add in the melted chocolate mixture.
5 - In bowl or mixer beat egg whites and sugar to stiff peak stage.
6 - Fold chocolate mixture into egg white and sugar mixture.
7 - Pour into ramekins or cake pan
8 - bake in oven for about 20 minutes.
9 - Remove from oven and serve immediately.

Garnish with whipped cream or whatever else you like!

Answer 3

epicurious.com
click on cake

Answer 4

Apple Cake

2 cups sugar
3 eggs
1 1/4 cup Wesson oil
1/2 cup orange juice
3 cups plain flour
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon, ground
Beat well with mixer.

Fold in with spoon:

1 cup chopped apples
1 cup coconut
1 cup chopped pecans
Grease bunt pan with solid shortening and sprinkle with flour. Bake at 325 degrees for 1 1/4 hours. Leave in pan, pour topping over cake while hot and let cool completely.


Cherries & Chocolate Cake

3/4 cup shortening
3 cup light brown sugar, packed
4 eggs
2 tsp. vanilla extract
3/4 cup cocoa
1 tbs. baking soda
1/2 tsp. salt
3 cups sifted cake flour
1 1/3 cup dairy sour cream
1 1/2 cups boiling water
1/2 cup chopped maraschino cherries
1/2 cup chopped nuts
Grease 3- 9 inch layer cake pans and set aside. Preheat oven to 350 degrees. In large mixing bowl beat shortening, brown sugar and eggs on high speed for 5 minutes. Blend in vanilla, cocoa, baking soda and salt; mix well. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water mixing until blended. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes.

Light Chocolate Icing:

2/3 cup soft butter
2 lb. confectioner's sugar
2 oz. unsweetened chocolate melted and cooled
2 egg yolks
1 tbs. vanilla
about 1/2 cup whipping cream
In a large mixing bowl, cream butter gradually; blend in 1 pound confectioner's sugar. Stir in melted chocolate, egg yolks and vanilla. Gradually beat in remaining 1 pound confectioner's sugar. Add enough whipping cream to bring to spreading consistency.

To assemble, spread tops of 2 cake layers with frosting. Sprinkle each with half of chopped cherries and nuts; stack layers top with remaining cake layer. Frost top and sides of cake with remaining frosting.


Coca-Cola Cake

2 cups flour
2 cups sugar
3 tbs. cocoa
1 stick of margarine
1/2 cup of Crisco oil
1 cup Coca Cola
1/2 cup buttermilk
1 tsp. soda
2 eggs
1 1/2 cup miniature marshmallows
1 tsp. vanilla
Combine flour and sugar in bowl. Heat margarine, oil, cocoa and coke to boiling point. Stir in marshmallows. Pour over flour and sugar; mix well. Add milk, soda, eggs and vanilla; beat for 2 minutes. Bake in greased and floured 9 x 13 inch pan for 30 minutes. Frost while warm.

Icing:

1 stick margarine
3 tbs. cocoa
6 tbs. Coca-Cola
1 box powdered sugar
1 cup of nuts, chopped
1 tsp. vanilla
Heat margarine, cocoa and Coca-Cola to boiling point. Pour over sugar; beat well. Add nuts and vanilla. Spread on cake while warm.


Coconut Cake

2 sticks margarine
3 cups flour, self-rising
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup milk
Cream shortening thoroughly. Add sugar and eggs. Cream together until light and fluffy. Sift flour and add alternately with milk, a small amount at a time, beating well after each addition. Add flavoring. Pour into 3 well greased 9 inch layer cake pans and bake in moderate oven 375 degrees for 30 minutes.

Seven Minute Frosting:

3 egg whites, unbeaten
2 cups sugar
7 tbs. water
2 tsp. light corn syrup
1 tsp. vanilla flavoring
Combine egg whites, sugar, water and corn syrup in top of double boiler. Beat until thoroughly mixed. Place over boiling water beating constantly approximately 7 minutes, or until frosting will stand in peaks. Remove from heat, add vanilla and beat until thick enough to spread over each layer and sprinkle generously with coconut.


Mississippi Mud Cake

2 sticks of margarine
1/2 cup milk
1/2 cup of cocoa
4 eggs
1 1/2 cup self-rising flour
2 cups sugar
1 tsp. vanilla
1 1/2 cup pecans, chopped
dash of salt
1 small package miniature marshmallows
Melt margarine; add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13 x 9 x 2 inches. Bake for 35 minutes at 350 degrees. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt.

Icing:

1 package confectioner's sugar, sifted
1/2 stick soft margarine
1/3 cup of cocoa
1 tsp. vanilla
1/2 cup of milk
Beat well. Pour over marshmallows.


Cream Cheese Pound Cake

3 sticks of butter
3 cups of sugar
1- 8 oz. package of cream cheese
dash of salt
1 1/2 tsp. vanilla flavoring
6 large eggs
3 cups plain sifted flour
Mix butter, cream cheese and sugar until soft. Add salt and vanilla flavoring; mix well. Add eggs, one at a time, beating well after each one. Add flour and mix well. Bake at 325 degrees for 1 1/2 hours.


Pound Cake

4 1/2 cups sifted cake flour
2 tsp. baking powder
1 tsp. salt
2 cups butter
2 1/2 cups sugar
2 1/2 tsp. vanilla extract
1/2 tsp. ground mace
8 eggs
1/2 cup milk
Sift flour, baking powder and salt. Cream butter for 10 minutes until very soft and fluffy. Add sugar, (2 tbs.'s at a time) creaming after each addition. Blend in vanilla and mace. Beat in eggs one at a time. Add flour mixture alternately with milk, beginning and ending with flour. Beat after each addition until smooth. Bake at 325 degrees for 1 1/2 hours.


Orange Butter Glaze:

2 tbs. orange juice
1 tbs. milk
1 tbs. softened butter
2 1/2 cups powdered sugar
1/2 tsp. grated orange rind
Combine all ingredients. Beat until smooth and fluffy. Frost cake.



Apple Pound Cake

1 1/2 cup of oil
2 cups of sugar
3 eggs
3 cups sifted plain flour
1 tsp. salt
1 tsp. soda
2 tsp. vanilla
1 1/2 tsp. cinnamon
3 large apples, cubed
1 cup of nuts, chopped
Combine sugar and oil and eggs at medium speed. Blend in dry ingredients. Add vanilla, 3 large apples and 1 cup of nuts. Blend well. Grease and flour tube pan. Bake at 350 degrees for 1 hour and 20 minutes.

Yield: Approximately 20 small slices



Red Velvet Cake

2 eggs
1 1/2 cups sugar
2 1/2 cups plain flour
1 cup buttermilk
1 bottle red food coloring
1 1/2 cup cooking oil, Wesson
1 tsp. vinegar
2 tsp. cocoa
1 tsp. baking soda
Preheat oven to 350 degrees. Grease 3 layer pans and line with double thickness of wax paper. Mix dry ingredients together. Add remaining liquid ingredients. Mix until creamy and smooth. Bake for 25 to 30 minutes.

Cream Cheese Frosting:

8 oz. package of cream cheese
1 stick of margarine
1 box confectioner's sugar
1 tsp. vanilla
1 cup chopped nuts
Cream margarine and cream cheese. Add sugar gradually. Add remaining ingredients. Mix until smooth.



Chocolate Sheath Cake

2 cups of sugar
2 cups flour
1 tsp. soda
1 tsp. ground cinnamon
1 cup of water
1 stick margarine
1/2 cup all vegetable cooking oil
4 tbs. cocoa
1/2 cup buttermilk
2 eggs
1 tsp. vanilla extract
Sift together sugar, flour, soda and cinnamon. Set aside.

In a saucepan place the water, margarine, oil and cocoa. Bring to boil and pour over dry ingredients, mixing well. Set aside.

Mix together the buttermilk, eggs and vanilla; add to chocolate batter.

Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes.

Start chocolate icing about 5 minutes before cake is done and frost cake in pan.

Chocolate Icing:

1 stick of margarine
4 tbs. cocoa
6 tbs. milk
1 box powdered sugar
1 tsp. vanilla
1 cup of chopped pecans
Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let it scorch. Add powdered sugar, vanilla extract and pecans. Spread on hot cake.


Carrot Cake

2 cups of flour
1 tsp. baking powder
1 1/2 tsp. soda
2 tsp. cinnamon
1 cup chopped pecans
1 1/2 cup Wesson oil
2 cups sugar
2 cups grated carrots
1- 8 1/2 oz. can crushed pineapple, well drained
4 eggs
1 tsp. vanilla
Cream oil and sugar together. Add eggs one at a time; beat well. Sift dry ingredients and add with carrots and pineapple. Add vanilla and blend in nuts. Grease and flour 3 -9 inch pans. Bake at 350 degrees for 30 to 35 minutes or until done.

Icing:

1 stick of butter, (1/4 lb.)
1 tsp. vanilla
1 lb. powdered sugar
1- 8 oz. cream cheese
Combine and beat smooth. Spread between layers and put together. Ice top and sides.
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