can anyone tell me the recipe for a cake?

Answer 1

BAKER'S ONE BOWL Chocolate Cake

Ingredients
6 Squares BAKER'S Semi-Sweet
Baking Chocolate
3/4 cup (1 1/2 sticks) butter or
Margarine
1 1/2 cups Sugar
3 Eggs
2 tsp. Vanilla
2 1/2 cups Flour, divided
1 tsp. Baking soda
1/4 tsp. Salt
1 1/2 cups Water

Preparation
MICROWAVE chocolate and butter in large microwaveable bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted.


STIR in sugar until well blended. Add eggs, 1 at a time, beating with electric mixer on low speed until well blended after each addition. Stir in vanilla. Add 1/2 cup of the flour, baking soda and salt; mix well. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9 inch round cake pans.


BAKE at 350 degrees F for 35 mins or until toothpick inserted in centers comes out clean. Cool 10 mins.; remove from pans. Cool completely on wire racks. Fill and frost with BAKER'S ONE BOWL Chocolate Frosting.

Cook's Notes
Baker's One Bowl Chocolate Frosting: MICROWAVE 1 pkg. (8 squares) BAKER'S Semi- Sweet Baking Chocolate in large microwaveable bowl on high 2 minutes. Stir until chocolate is completely melted. Cool 5 mins or to room temp. ADD 1 pkg. (16 oz.) powdered sugar, 1/2 cup (1 stick) butter or margarine and 2 tsp. vanilla; beat with electric mixer on low speed until well blended Gradually add 1/3 cup milk, beating until well blended. Makes 3 cups or enough to frost top and sides of 2 (8 or 9 inch) layers; top and sides of 13*9 inch cake; tops of 3 (8 or 9 inch) layers; or 18 to 24 cupcakes.

Answer 2

You don't say what type of cake.
Sponge cake.
4 eggs
8 oz s r flour,( for chocolate cake replace 1 oz flour with 1 oz cocoa powder.)
8 oz butter
8 oz caster sugar
pinch salt. Level spoon of baking powder.

Cream together butter and sugar until pale an fluffy
slowly add eggs, if the mix curdles add a spoon of flour and it will right itself.
Fold in the flour, baking powder and salt.
You want a soft but not runny mix if you think its to dry add a spoon or 2 of milk.
Place into 2 lined cake tins and bake for about 25/30 mins at gas mark 4, approx 175 c. in the middle of the oven.
Its cooked when you touch in the middle and the cake springs back.
Fill with jam or butter-cream or fresh fruit and cream.
Yum Yum I think I will make one as well.

Answer 3

Strawberry Cake

* 1 package (2-layer size) white cake mix
* 3 tablespoons all-purpose flour
* 4 eggs
* 1/2 cup vegetable oil
* 3/4 cup water
* 1 package (3 ounces) strawberry gelatin
* 1 package frozen strawberries, thawed, divided
* 1 pound confectioners' sugar, about 3 3/4 cup
* 1/2 cup softened butter








In a large mixing bowl, combine cake mix, flour, eggs, oil, water, gelatin, and about 3/4 of the thawed strawberries. Pour batter into two greased and floured 9-inch layer cake pans or 9x13x2-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool in pans for 10 minutes; remove layers to rack to cool completely. 9x13x2-inch cake may be left in pan for frosting and serving.

In a medium bowl, mix confectioners' sugar, butter, and remaining strawberries until smooth and creamy (leave some of the excess strawberry juice out and add back a little at a time, so frosting isn't too thin). Frost cooled cake; store in refrigerator.

Answer 4

Sour Cream Pound Cake

INGREDIENTS:
1 cup (2 sticks) butter, room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
PREPARATION:
In a large mixing bowl, combine butter, sugar, vanilla and eggs; cream at high speed with an electric mixer until light and fluffy. Blend in the sour cream. In a separate bowl sift together the flour, baking soda, salt and baking powder.
Gradually stir sifted dry ingredients into creamed mixture. Combine nuts, cinnamon and sugar in separate bowl or cup and set aside. Spoon about 1/3 of the batter into a greased 9 or 10-inch Bundt pan. Sprinkle half of walnut-sugar mixture over batter. Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter. Bake in a 350° oven for 1 hour. Cool cake completely before removing from pan.

Answer 5

Cherry Pudding Cake
serves 12-14

1 1/2 cups flour
1 tsp. salt
1/2 tsp. vanilla
2 eggs
1 cup sugar
2 Tbs. baking powder
1/3 c. margarine
1/2 c. milk
1 can (1 lb.2oz) cherry pie filling

Combine all ingredients except cherry pie filling in a mixing bowl. Beat at medium speed for 2 min. Spread mixture in a well greased 9x13" pan.
Spoon cherry pie filling over batter and Bake at 350 degrees for 45 to 50 minutes.

Cream Cheese Frosting:
1/2 box powdered sugar
1/2 stick margarine
8 oz. cream cheese
1tsp. vanilla

In a medium bowl cream together all above ingredients. With a spatula, spread frosting over baked Cherry mixture. Place in refrigerator until ready to serve.

Answer 6

Easy to remember 6, 6, 3.
6oz Butter
6oz Sugar
3 Eggs
6oz Self Raising Flour.

This is a basic sponge recipe. You can add cocoa powder, coffee, nuts, raisins, whatever!

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

Italian Lemon Semifreddo

1 (15.75-oz) can lemon pie filling
1 cup whipping cream, whipped
1 pint lemon sorbet, softened
1 (13-3/4 oz) pkg soft coconut macaroons, coarsely crumbed
Place pie filling in large bowl. Fold whipped cream into pie filling until nearly blended.
Gradually add spoonfuls of sorbet, mixing at low speed until blended. Reserve 1 cup macaroon crumbs; fold remaining crumbs into whipped cream mixture.
Pour mixture into 13x9-inch baking dish. Top with reserved macaroon crumbs. Cover lightly with foil. Freeze at least 4 hours or overnight until firm.
Before serving, refrigerate 1 hour or let stand at room temperature for 30 minutes or until slightly thawed. Cut into squares. Store in freezer
Makes 12 servings

Ricotta al Caffe

1 lb. low-fat ricotta cheese
1 Tbsp cocoa powder
Zest of 1/2 lemon, grated
1/4 cup cold espresso coffee
1/2 c honey (chestnut flavor or your choice)
Fresh berries or sliced fruit for garnish (not too tart)
In large bowl, gently mix the ricotta, cocoa, lemon zest and espresso coffee in folding motions.
Cover and refrigerate for a few hours for best results.
Spoon mixture into small glasses.
Pass honey to be drizzled over the top.
Garnish with berries or sliced fruit.


Coconut and chocolate pastrie

Ground coconut 250 gr.
Dry biscuits 200 gr.
Bitter chocolate 200 gr.
Butter 150 gr.
Sugar 150 gr.
Milk 200 ml (about 2 glasses)

Heat 150 ml of milk in a pot at low heat and melt the butter inside it. Add the sugar, let melt and add the ground coconut.
Take it off the fire and add the crumbed biscuits. Stir and mix the ingredients well.
Spread the mixed ingredients on a baking-pan lined with wet and squeezed oven paper. Smooth the surface with the back side of a spoon. Put the pastry into the refrigerator for about one hour.
Melt the chocolate with 50 ml of milk in a bain-marie or in the microwave. Take it off the fire when the chocolate is completely melted and smooth.


Meringhe
Light and fluffy treats that melt in your mouth
Ingredients:

2 egg whites
4 oz. (100g) caster sugar
double cream, whipped

Pre-heat oven to 210F, 100C
Grease a baking tray
Whisk the egg whites until stiff
Add half the sugar and continue beating
Fold in the remaining sugar
Place spoonfuls of the mixture onto a baking tray
Bake in the middle of the pre-heated oven for two and a half to three hours
When cold, place into pairs and sandwich together with double cream

Rotolo with nutella
4 Tbsp flour,
4 Tbsp sugar,
4 eggs,
Nutella for the filling.

Separate the yolks from the whites of the eggs. Mix together all the ingredients except the egg whites. Beat egg whites to form stiff, firm peaks. Add egg whites to the rest of the ingredients, stirring very slowly from bottom to top. Put the dough in a rectangular tray (it should be about 2 cm high) and cook in oven at 180°C for 20 min.When it is ready spread Nutella on it and wrap it up. Cut 2 cm large for piece.


A kiss fro Italy

Answer 9

go visit a library and borrow a book on baking cakes.

Answer 10

What sort of cake?