Does anybody know the name of this cake?

Question

There is this cake that I love. It is a choclate cake with a cream cheese frosting. My friend is moving and I wanted to make her it. If you have a recipie or a siteI could get the recipie on that would be nice also.

Answer 1

I think the one you are talking about is called Angel's Food cake. There is also a Black Forest Cake that is good with Cream cheese icing.

Answer 2

Red Velvet cake is the most common combination of chocolate cake and cream cheese icing.

But there are folks who use regular chocolate cake without the red food coloring used in Red Velvet and ice it with cream cheese. You don't need a recipe for that. Just go to the store and get a box mix and make the icing at home (tastes better than the canned icing).

Answer 3

It's a chocolate cake with cream cheese icing. Any chocolate cake recipe; any cream cheese icing recipe. Try some of these:

http://allrecipes.com/recipes/baking/cakes/chocolate-cakes/main.aspx

http://allrecipes.com/Search/Recipes.aspx?WithTerm=cream+cheese+frosting

Answer 4

So-Easy German Chocolate Cake

1 pkg. (19.5 oz.) brownie mix
1/4 cup (1/2 stick) butter, cut up
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup firmly packed brown sugar
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup PLANTERS Pecan Pieces

PREHEAT oven to 350°F. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into greased 13x9-inch baking pan.
PLACE butter and cream cheese in small saucepan; cook on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in brown sugar. Add coconut and pecans; mix well. (Mixture will be thick.) Drop spoonfuls of the cream cheese mixture over brownie batter in pan.
BAKE 30 min. or until toothpick inserted in center comes out clean. Cool 1 hour. Store leftover cake in the refrigerator.

Answer 5

super puppy call! i think of of you could occasion with all your contacts, no longer in certainty the "new" one... i like crumb cake too. My widespread replaced into at Howard Johnson's. i've got have been given no longer had it in years.

Answer 6

Maybe you are talking about Chocolate Tiramisu

Here you can find the recipe:http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_25995_PRINT-RECIPE-4X6-CARD,00.html

Answer 7

hmm ive never heard of this cake before but it does sound good, your best bet would is to bake a chocolate cake yourself and frost it with cream cheese frosting. ill give you recipies for a very nice moist chocolate, the frosting however, can be purchased at basically any supermarket. Or if your lazy to make a cake yourself you can just buy those boxed chocolate cakes in any supermarket. (which is what i recommend since making a good cake is more difficult.

Chocolate cake. from food network
Batter:
2 cups (200 grams) sifted cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (50 grams) unsifted cocoa powder
1/2 cup lukewarm water
1/2 cup buttermilk, room temperature
1/2 cup water
2 teaspoons vanilla
2 large eggs, room temperature
4 ounces (1 stick) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed

Adjust rack in lower third of oven. Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms. Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside. Place the cocoa in a 1-quart mixing bowl. Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool. Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure. Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater. Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds. Reduce the speed to low, add the sugars in a steady stream. When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center. The mixture will appear sandy. Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes. With the mixer still on medium speed, pour the eggs slowly at first. Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety. Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.

Using a rubber spatula, stir in one-fourth of the flour mixture. Then one-third of the buttermilk mixture, stirring to blend together. Repeat this procedure, alternating dry and liquid. With each addition, scrape the sides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.

Pour the batter into the pans and spread it level. Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.

Place the cake pans on a rack to cool for 5 to 10 minutes. With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.


GANACHE FILLING:
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream


Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny.
ASSEMBLING THE DESSERT:

Split each layer of cake in half horizontally and place one layer, cut side up, on a cardboard round. Spread with one-third of the ganache filling. Center a second layer on top of the first, and spread it with one-third of the ganache filling. Place another layer, cut side up, on top, and spread with remaining filling and turn he last layer upside down, and center it over the filling.


FROSTING AND CHOCOLATE GLAZE
1 cup heavy cream, whipped
10 ounces semisweet chocolate, finely chopped
1 cup heavy cream

Frost the cake with the whipped cream. Place the cake on a wire rack, then set it on a sheet pan that will fit the dimensions of your freezer. Place in the freezer for 40 minutes only, (this is just enough time to chill the whipped cream frosting so it's firm to the touch, not soft.) While the cake is in the freezer, prepare the dark chocolate glaze. Put the chocolate in a medium bowl. In a small saucepan, heat the heavy cream just to the boil. Remove from heat. Pour over chocolate and whisk until chocolate melts and mixture is smooth and shiny. Set aside to cool to body temperature.
Set the cake on its wire rack over a baking pan with sides (like a jelly roll pan) on top of a turntable (or lazy susan.) Pour almost all of the chocolate glaze over the center of the cake. Using a long, flexible metal icing spatula, use just a few strokes to spread the glaze over the top of the cake so the glaze runs down over the sides. Rotate the turntable as you spread. Use the spatula to scoop up excess glaze to touch it to any bare spots on the sides of the cake to cover them. Place the cake on a serving plate. Refrigerate until 30 to 60 minutes before serving. Using a serrated knife, dipped into hot water after each slice, cut dessert into wedges.

Answer 8

Angels death cake

Answer 9

red devil cake.
go to bettycrocker.com for the receipe.

Answer 10

you can try foodnetwork.com or betty crocker website.