Does anyone have a good cake recipe with a filling?

Question

I have to make three layer cakes for this weekend. Two small ones. And one big one. The small ones are personal cakes for my twin daughters second birthdays, so I think I'm going to fill those with frosting. But the larger one is for their great grandmothers birthday, and I don't know what recipe I should use. I'm thinking of a fruit filling but have no idea where to begin as far as recpies. Any suggestions would be much appreciated. Best one gets 10 pts!

Answer 1

Great Grandmothers love things like Carrot Cake, Banana Cake, or Pineapple Upside Down Cake... it's from their "era."

Killer Carrot Cake

1½ cups shredded carrot
2 sticks butter, softened
2 tsp. orange zest, optional
2 cups granulated sugar
4 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. ground cinnamon, optional
1 tsp. vanilla
1/2 cup chopped nuts
Cream Cheese Icing (recipe follows)

1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
5. Stir in vanilla, shredded carrots and nuts.
6. Beat egg whites until peaks form and fold into mixture.
7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

Cream Cheese Icing
1 (8-oz.) pkg. cream cheese, softened
½ stick butter, softened
1 tsp. orange zest
1 tsp. vanilla
1 lb. confectioners' sugar
1/2 cup nuts, chopped fine

1. Beat cream cheese and butter.
2. Add vanilla, confectioners' sugar and nuts.
Continue beating until of spreading consistency.
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Mom's Banana Cake

2 cups flour
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup solid shortening
1 1/2 cups sugar
3 eggs, beaten
1 cup mashed ripe bananas
3/4 cup buttermilk
1 tsp vanilla
1/2 cup nuts, if desired

Sift flour, add baking powder, soda & salt, blend well
Beat shortening, add sugar gradually, beat together well, until light and fluffy. Add eggs, beat well, then add bananas and beat again. Add flour to creamed mixture alternating with buttermilk, a small amount at a time, beating after each addition. Add vanilla, blend well.
Bake in two greased 9" layer pans at 350 degrees for about 35 minutes. You can also bake it in a 9x13" pan for 40 minutes at 325º if baking pan is glass.
Test with a toothpick in center. If it comes out dry, it's done.

BUTTERCREAM FROSTING:
1/2 cup butter
1/2 cup solid shortening
1 can sweetened condensed milk
1 tsp vanilla
Beat all until very creamy and fluffy. You may have to refrigerate to chill slightly for items to whip to correct texture.
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CHOCOLATE PRALINE LAYER CAKE

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
•1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• toasted pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner
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Bananas Foster Pound Cake

3 sticks butter
3 cups sugar
5 large, fresh eggs
3 overripe bananas (remove any bruises)
3 Tbsp. half & half
1½ tsp. good vanilla
3 cups flour
1 tsp. baking powder
½ tsp. salt

PREHEAT oven to 350ºF. Grease & flour your tube pan. Mash the bananas; add the vanilla and half & half to the banana, and mix well. In another bowl mix combine the flour, BP, and salt.

Cream the butter and sugar until light. Add the eggs one at a time, and beat well after each one. Add banana mixture, mix well. Then gently stir in flour mixture until well blended. Scrape down the sides of the bowl about half-way thru mixing.

Spoon the batter into the prepared pan, smoothing top. Tap pan on counter to remove air bubbles.

Bake in middle of the oven for 45 min. Turn pan around, and bake for approx. 20 minutes or until done. Do not overbake. Use toothpick test for doneness.

Allow cake to cool in pan for at least 15-20 minutes, then turn out onto a cooling rack. Top w/ warm glaze (below), and serve any leftover glaze on the side.

GLAZE:
1 stick butter
½ cup light brown sugar
1 Tbsp.. rum
3 Tbsp. Banana liquer

COMBINE the ingredients in a saucepan over medium heat, and bring to a boil, stirring constantly. Cook for about three minutes and then take off the stove.

Answer 2

Hi Babybunny,

Go to this website- it has instructional videos on a variety of cakes from chocolate, fruit, and nuts. Professional chefs show you step-by-step how to prepare all these recipes. I have tried many of them and have also loved the outcome.

Good luck!

Answer 3

factors 2 Eggs 3oz/75g Caster Sugar 3oz/75g undeniable Flour Filling & properly a million Tbsp Powdered Sugar a million/4 tsp Vanilla Essence 300ml clean Double Cream Strawberry preserve/Jam Powdered Sugar (for dusting) for prompt consequences use an electric powered whisk, in case you employ a hand whisk somewhat that is high-quality - it is going to easily take plenty longer. First crack your eggs right into a large bowl, whisk them for some seconds purely gently. upload your caster sugar in trouble-free words and whisk until eventually your mixture thickens and turns very virtually white in colour. this can take 5-10 minutes using an electric powered whisk, do no longer attempt to shrink corners and purely supply it a whisk for a minute or 2! you could also imagine that your mixture must be thicker yet so long because the colour has lengthy previous very virtually white it truly is going to be purely high-quality. Take a sieve and gently upload your flour. gently fold flour into your mixture until eventually you could locate it has all blended at the same time ideal. (to fold take a spoon and extremely gently stir your spoon over and lower than the mixture somewhat than purely stiring as regular - the reason being to save each and every of the air bubbles contained in the mixture). Pour your sponge cake mixture right into a greased and floured round tin. position in a pre-heated oven at 180C for approx 20-1/2-hour (searching on your oven). do no longer open your oven door until eventually you're checking it in the route of to end of being cooked. to envision in case your cake is waiting you could purely gently press on it inclusive of your finger and no matter if it truly is bouncy it truly is waiting. once cooked go away in its tin to relax a touch. once cooler you could pass around the perimeters with a knife to gently nudge it out. it truly is going to come back out actually. Take a large bread knife and gently shrink your cake in 1/2. in case you shrink right into a warmth cake it is going to crumple so make efficient it has cooled. Lay each and every 1/2 the different way up. spread bottom 1/2 with a skinny yet lined layer of jam. Now whisk up your cream for a minute, then upload your table spoon of powdered sugar and vanilla essence - whisk until eventually it truly is a thick whipped cream (this gained't take lengthy in any respect). spread the cream on properly of your jam, do no longer spread cream precise to the fringe of your cake as once you slice it it is going to spread to the perimeters. position your lid on properly of your cream. dirt with powdered sugar using a sieve.