does any one know a recipie for cooking good cake??

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

Praline Pudding Cake recipe

3/4 cup dark brown sugar, packed
1 1/4 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup granulated sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup low-fat 1% milk
2 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
2 cups fat free whipped topping
Chopped pecans (optional)

Preheat oven to 350 degrees F.

Combine brown sugar and the 1 tablespoon flour in a small bowl. Lightly spoon the 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture.

Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist.

Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back lightly in center.

Serve warm with whipped topping. Garnish with pecans, if desired.

Yields 8 servings.

Answer 3

Easy Sour Cream Pound Cake

INGREDIENTS:
1 1/2 cups butter, room temperature
2 cups sugar
8 eggs
1 teaspoon vanilla
4 cups sifted all-purpose flour
1 cup (8 ounces) sour cream
sifted confectioners' sugar
PREPARATION:
Directions for sour cream pound cake
In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Blend flour into creamed mixture alternately with sour cream, ending with flour.
Beat well after each addition. Grease and flour a 10-inch Bundt pan. Pour batter in Bundt pan; bake at 350° for about 1 hour or until cake is done. Cake should spring back when lightly touched with finger. Cool sour cream pound cake in the pan for 10 minutes, then invert on a rack to cool completely. When cooled, sprinkle sour cream pound cake with sifted confectioners' sugar or ice. Serve sour cream pound cake with dessert sauce or use a glaze, if desired.

Answer 4

Whole Wheat cake:

Ingredients: (For 7inches - 8 inches round cake tin)
Oven temp: 350 F- 180 C


1 cup whole wheat flour
1 cup jaggery or Gur ki shakkar (lal shakkar)
1.5 tsp baking powder
1/3 cup oil
2 eggs
1/2 cup water
1/2 tsp almond essence
1/2 cup walnuts-chopped and dusted with flour

Method: Place the flour, jaggery, baking powder, butter and eggs in a bowl and beat well.

Add the water and almond essence. Beat till smooth. Mix in the walnuts.

Place the mixture into the tin and bake in the pre-heated oven for 35-40 minutes or till a knife pierced in comes out clean.

Whole wheat applesauce cake:

Ingredients: 1 cup canola oil
11/2 cup light brown sugar, packed
2 cup unsweetened applesauce
3 cup whole wheat flour
2 tsp baking soda
2 tsp. cinnamon


Method: Preheat Oven @ 375 F .
Mix ingredients in above order, blending thoroughly.
Bake at 375 F. for about 45 minutes or until a toothpick comes out clean (I use a long wooden knitting needle!)
Let cool in pan for 5 minutes before turning out upside down.

For more yummy recipes check out http://www.ndtvcooks.com

Answer 5

If you want a really good chocolate cake recipe then try the Chocolate Fudge Cake from Nigella Lawson. You can find it anywhere on the Internet. Trust me, it's fabulous! This is the best chocolate cake ever & I won't try another recipe.
Trust me, it really is a wonderful cake!

Answer 6

first, my friend, you would want to BAKE your cake, not cook it.
I have heard that if you substitute 1/2 club soda in the water requirement (if calls for 1c water, use 1/2c water and 1/2c club soda). a gal at my work made the best cakes and that's what she did. she used the box kind and they were delish!

Answer 7

hey... check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 8

you don't cook cake...you BAKE It...try reading a cookbook...
or get a box from the grocery store...and read the back, they have instructions...

Answer 9

betty crocker in the box. add water, oil, & eggs & your done.

Answer 10

Hummingbird Cake

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
http://allrecipes.com/recipe/hummingbird-cake-i/detail.aspx

French Vanilla Cake

2 cups of sugar
4 bars of butter
12 egg yolks
2 cups self-rising flour
1 cup milk
12 egg whites in a separate bowl
4 tsp French vanilla flavoring (or to taste)


Cream sugar and butter; mix in the 12 egg yolks.

Divide those 2 cups of self rising flour in 3 portions. And have that cup of milk close. Add to that milk some vanilla flavor or your French vanilla. Here’s what you have to do. Add one third of the flour first to that mix of butter, sugar and eggs, mix then add half of the milk. Then add the other third of that flour mix, then add the rest of the milk and finally pour the rest of the flour. Mix well.

Beat the egg whites for about 5 to 8 minutes, till it looks like meringue. Then pour the batter mix and the meringue in a bigger bowl and mix them both together till you no longer see them apart, but don’t beat it too much. Now pour it on your pans and bake. (325 deg. For 25-30 mins in a 2- 9” parchment lined pans or in individual serving cake pans)

To flavor your cakes just, make a syrup of water plus sugar plus the French vanilla flavor and pour it over your cake till the cake feels moist, but don’t overdo it. Flip the cake after 45 minutes or so, and moist it on the other side.
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=66042

Pistachio Cake

1 box yellow cake mix
4 eggs
1 C. club soda
2 boxes instant pistachio pudding
1/4 C. vegetable oil
1 lb. white pistachio nuts (walnuts or pecans will work), lightly toasted and crushed
1-1/2 C. milk
1 envelope of powdered whipping cream

Mix in bowl the cake mix, eggs, club soda, 1 box of the pudding, oil, and 1/2 cup of the nuts. Mix well and bake in a greased and floured bundt or tube cake pan for 45 minutes at 325°F. Cake is done when a long toothpick comes out clean. Cool in pan on a rack for 10 minutes. Completely cool on rack. When cool, place cake on serving plate and completely cover with the below icing.
****
Icing: Mix 1-1/2 cups milk, with instant whipped topping, and 1 box instant pistachio pudding. Mix on low to combine and then on high for 4 minutes. Fold in nuts and spread on cooled cake.
http://www.thatsmyhome.com/sweetspot/pistcak.htm

Snowball Cake

3 envelopes Lucky Whip (2 for inside cake, one for top) (or 6 cups cool whip)
1 (20oz) (2 ½ cups) can crushed pineapple
Juice of one lemon
1 cup sugar
1 cup boiling water
1 large angel food cake
2 TBSP. unflavored gelatin
4 TBSP. cold water
1 bag shredded coconut (optional)
maraschino cherries (optional)

Soften gelatin in cold water. Add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple including juice. Chill until partially firm.

Whip 2 of the envelopes of Lucky Whip (or use 4 cups cool whip) according to the directions on the package. Fold into gelatin mixture.

Line a 13” X 9” X 2” cake pan with wax paper. Cut or break cake into small pieces. Place alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight.

Next morning, prepare the last envelope of Lucky Whip (or use 2 cups cool whip) and spread over the top of cake. Sprinkle with coconut and garnish with marashino cherries. Refrigerate until served..

***Option- you can also divide the coconut in half and color half of it green and half of it red for Christmas and sprinkle it on the cake that way. With the red and/or green marachino cherries garnish or with sugar silver balls (sprinkles)

***Note- 1 med fresh coconut yields enough coconut for 2 cakes.
Elyon Kosher unflavored gelatin 2 box/2cakes
Rich’s frozen non diary whipped topping 32 oz (add one tsp vanilla per cup of topping) yields 1 can for insides of 2 cakes (ie 32oz= 4 cups=> 8 cups whipped + 2 ½ TBSP vanilla (ie. 2 TBSP and 1 ½ tsp. vanilla)
Large Cool Whip 16 oz is enough for one cake .
How many cups are in a tub of COOL WHIP Whipped Topping?
Size of TubYield
8 oz.3 cups
12 ounce4 1/2 cups
16 ounce6 1/2 cups for REGULAR, 6 3/4 cups for LITE*
* COOL WHIP FREE Whipped Topping and COOL WHIP Extra Creamy Whipped Topping are not available in a 16 oz. size.