Cake recipes?

Question

my mothers birthday is coming up and i want to make her a new more modern cake. Any recipes that are a little different from the pilsbury traditional?

Answer 1

Mandarin Orange Cake

Cake:
1 Butter-Recipe yellow cake mix
1/3 cup vegetable oil
3 tablespoons water
3 large eggs
1 small can mandarin orange slices with juice


Filling:
12 ounces whipped topping (cool-whip)
1 large box vanilla instant pudding
1 can crushed pineapple in juice


Preheat oven to 350.

Mix together all cake ingredients. Place batter into 3 greased and floured round cake pans.

Bake 23-25 minutes, or until cake springs back when touched.

Mix filling ingredients together by hand (fold) and spread between layers and on top and sides of cake. Keep refrigerated.


MMMMM...So good!

Happy Birthday to your Mom!

Answer 2

Here are my favorite two cake recipe's. Both of them are out of this world.

Coconut Cake

1 Box White or Yellow Cake mix
1 Can Eagle Brand Milk
1 Sm. container Cool Whip
1 bag coconut ( I just use the frozen)

Bake cake according to pkg. directions. When done, poke hole all over the top using a fork. Pour milk on top and let set for 10-15 minutes. Spread with cool whip when cool and sprinkle with coconut. Keep refrigerated.

*** This cake so does not even taste like you bought it in a box. It is delicious. My family owns a coffee shop and we do several after hour parties. This is ALWAYS on everyone lists of food that we prepare for the parties. Definitely try it.

Red Velvet Cake

2 and 1/2 c. sifted flour
1 and 1/2 c. sugar
1 t. cocoa
1 c. buttermilk
1 and 1/2 c. oil
1 t. vinegar
1 t. vanilla
2 eggs
1 bottle red food coloring

Mix your dry ingredients together. Then add remaining ingredients and blend well. Bake at 350 degrees for 23-30 minutes.

For the icing:
8 oz cream cheese, softened
1 stick butter, softened
1/2 t. vanilla
1 box powdered sugar
1 c. chopped pecans

Mix all ingredients until smooth. Spread over the top of cooled cake.

Oh my goodness!!! Better than sex!! LOL!

Hope these help.

Answer 3

This recipe isn't modern but tradional but may be it can help you.
I'm sorry to write only Italian recipes but I know only recipes of my country.

Tiramisù

400 g (14 oz) sponge biscuits (lady-
fingers)
500 g (1,1 lb) mascarpone cheese
2 eggs
3 egg yolks
250 g (8 1/2 oz) icing sugar
300 ml (10 fl oz - 1 1/4 C) strong coffee
20 g (3/4 oz) powdered bitter cocoa

Prepare the mascarpone cream. Mascarpone is a soft cheese from Italy. Beat the eggs, egg yolks and icing sugar for a long time until you have a foamy mixture. You can also use an electric whisk. Add the mascarpone cheese with circular movements from the bottom upwards, using a wooden spoon.
Arrange half the biscuits on the bottom of a rectangular deep dish. Brush them with strong coffee without sugar, cover with half the mascarpone cream and level the surface. Add a second layer of biscuits, brush them with the remaining coffee and cover with the remaining mascarpone cream. Level the surface and sprinkle with the powdered bitter cocoa. Let the cocoa pass through a strainer.
Chill until serving.

Note
- The cake is tastier if you prepare it some hours before serving it. Use only new-laid eggs and new mascarpone if you want to preserve this cake not only for 24 hours.

Answer 4

On the back of the Hershey's Cocoa box there is sometimes a recipe for the Perfectly Chocolate cake and the best frosting. I've been making it since I first learned to bake, and haven't found an easier or better chocolate cake. drizzle some melted white chocolate after you frost it and make some designs, or get a chocolate candy bar and using a carrot pealer, shave some chocolate on it to make it a little fancy. Enjoy!! let me know if you try it. I think it's great you wanna do something special for your mom!

Answer 5

this cake is unique, fun, delicious and always a hit!

Cream Puff Cake

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3 1/2 ounce) packages instant vanilla pudding
1 (12 ounce) container Cool Whip
1/4 cup chocolate syrup

Preheat oven to 400 degrees.
In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
Add flour and reduce heat to low.
Cook and stir until it forms a ball and pulls away from the sides of the pan.
Remove from heat and transfer to a large bowl.
Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan.
Bake at 400 degrees for 35 minutes.
Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
Add pudding mix and beat until thickened.
Spread over cooled shell.
Top with whipped topping, and drizzle chocolate syrup over the top.

Here is another cake recipe that is different from your average birthday cake but SO GOOD!!! Amazingly moist and chocolatley...One of my favorite cakes of all time-

Zucchini Chocolate Cake

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini, grated
3/4 cup chocolate chips
1/2 cup walnuts

Cream butter then add oil and sugar; mix.
Add next 8 ingredients; mix well.
Fold in the chips and nuts by hand.
Put in a greased and floured 9 x 13 pan.
Bake at 325° for 1 hour or until done.

Answer 6

A more modern cake? Interesting! Here are some ideas for you to ponder:

1. Hawaiian Cake: bake a yellow cake in a 13 inch cake pan, poke holes in the top when cool and cover with crushed pineapple. Mix up some french vanilla pudding with coconut and top the pineapple. Take Cool Whip and cover the whole thing and refrigerate until serving.

2. Fruit Basket Cake: bake up your usual yellow cake mix in layers. Slice fresh kiwi, strawberries, and add blueberries. Mix them with fruit glaze or Raspberry jam and spread between layers. Make french vanilla pudding and put on top of fruit. Put layers together and use toothpicks to keep the top layer from sliding off. Frost with a nice cream cheese frosting.

3. Devils Food Cake with Lemon Butter Cream. Top with cut up gum drops to form flowers et al.

4. Boston Creme Pie: white cake filled with vanilla custard and topped with a thin chocolate ganache

There are lots of ideas out there for you!

Answer 7

Peanut Butter Cake II
If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.

INGREDIENTS
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water

1 cup peanut butter
1/2 cup butter, softened
4 cups confectioners' sugar
1/3 cup heavy cream
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

Answer 8

MANGO UPSIDE DOWN CAKE
Serves: 6

1 tablespoon butter
2 tablespoons brown sugar
1 large mango
1/4 cup butter
1/2 cup sugar
1 large egg
1 cup flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vanilla non-fat yogurt
1 teaspoon lime zest

Brush a 9-inch cake pan with melted butter, sprinkle with brown sugar.
Peel and slice mango, lay mango slices in prepared pan in a circular pattern.
Cream butter and sugar; add the egg.
Combine dry ingredients and sift.
Alternately add dry ingredients and yogurt to butter mixture.
Bake at 350 degrees for about 25 minutes.
Remove from oven and invert on cooling rack.
Should be served the same day.

Answer 9

This one is soooo good and easy too!

Fast Fixin’ Chocolate Chip Cake

1Package Duncan Hines Devil’s Food Cake Mix
¼ Cup Oil
2Eggs
1 ¼ Cup water
13.9 oz size chocolate instant pudding mix
16 oz bag semi-sweet chocolate chips

Pour oil into a 13x9x2 inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan. Stir with fork until blended. Scrape sides and spread batter evenly in pan. Bake until toothpick inserted in center comes out clean. (350• for 35 to 45 minutes) Cool. Use a knife to loosen cake from sides and serve directly from pan. Store leftover cake loosely covered. This is heavenly when served hot with vanilla ice cream and hot fudge sauce on top!! It’s also good with a creamy brownie frosting. Transports well also!

Creamy Brownie Frosting

3 tablespoons butter
3 tablespoons cocoa
1 tablespoon honey (or light corn syrup)
½ teaspoon vanilla
1 cup confectioner’s sugar
1 to 2 tablespoons milk

Cream butter in a small mixer bowl. Add cocoa, honey and vanilla and blend. Add confectioner’s sugar and milk. Beat with mixer until of desired spreading consistency. Yields about 1 cup frosting.

Answer 10

Ice Cream Cake

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1/2 gallon chocolate ice cream, softened
DIRECTIONS
Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
Cover with waxed paper and freeze until very firm. Decorate as desired.