What is a really delicious (quick too) cake recipe?

Answer 1

Hot Chocolate Cake

8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder

Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.

Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.

Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim.

Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes.

Yield: Makes 8 servings

Answer 2

1

Answer 3

One Bowl Chocolate Cake

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup cocoa
1 cup sugar
1/3 cup butter
1/4 cup water
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
Frosting for the cake
1 tablespoon butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup confectioners' sugar (icing sugar)
1/4 cup cocoa
1/2 teaspoon instant coffee
4-5 tablespoons heavy cream

Preheat oven to 350 degrees.
Grease and line the bottom of a 9" square cake pan with waxed paper.
In a mixing bowl, sift together the first six ingredients.
Add the rest and blend on low speed, or by hand, till its nicely moistened.
Mix further for three mins on medium speed.
Pour mixture in the prepared cake pan.
Bake 35 minutes.
Cake should rebound when gently pressed in the centre.
Cool in pan for 10 minutes before inverting on to a plate.
When completely cool, cover with chocolate frosting.
Frosting: Cream butter, salt, vanilla, instant coffee and half of the sugar.
Now use up all the cream and sugar in alternate additions till a rich gloss is reached and the frosting is of a thick spreading consistency.

Answer 4

That depends on what you mean by really fast, and what your preference is in flavors. If you want a box cake with a twist for added flavor, you can try using angel food cake mix that you substitute a can of crushed pineapple for the water. Mix and bake according to box instructions. If you want a scratch recipe and love chocolate try this one:
2c.sugar, 2c. flour & 1c. cocoa (regular or dark if you can find it) sifted together. To this add 1c. water & 2/3c oil, mix well. Then add 2 eggs mixing well. Into 1c.buttermilk or coconut milk add 2tsp.baking soda & a pinch of salt. Mix well into batter. Lastly add 1 tsp vanilla and mix. Pour into a greased tube or bunt pan and bake at 350 for 50 to 60 minutes. If you like a chocolate spice better add 1 tsp pumpkin pie spice mix.

Answer 5

This one takes the cake!! So easy, too. Enjoy!!

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!

Answer 6

1 pkg. "JIFFY" Devil’s Food Cake Mix
1 pkg. chocolate instant pudding mix, dry
1 egg
3/4 cup water
2 Tbsp. oil
1/2 cup chocolate chips
Preheat oven to 350° and grease an 8" x 8" square pan.
In a large bowl, combine all ingredients and mix well.
Pour batter into prepared pan. Bake for about 30-35 minutes or until toothpick inserted in center comes out clean.

Cool slightly and cut into squares. Serve warm or cooled.
Top with a dab of cool whip.
Delicious!

Answer 7

Lemon Pillow Cake

1 white cake mix
1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.

Frosting:
1 can ready to spread lemon flavored frosting
1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

**This is also good made w/ chocoalte cake mix, cherry pie filling, and choc. frosting.**

Answer 8

Use a Duncan hines or the like and make subtle but definitely recognizable changes. It make sit yours and much better than it could have been.