Cake recipe to feed about 15 people?

Question

Our office has cake every week, made by a different person and this week is my turn! There are usually around 15 people, so I need something that will be big enough. Does anyone have any ideas, or good recipes? Im thinking a cheesecake would be good!

Answer 1

Pig Out Cake

1 box of yellow cake mix
1 small can of mandarin oranges, undrained
1/2 c. oil
4- eggs

Icing:
12 oz Cool whip
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding

Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.

Answer 2

INGREDIENTS
1-1/4 cups margarine
2 cups and 3 tablespoons white sugar
3-3/4 eggs
1-3/4 teaspoons vanilla extract
1-3/4 cups and 2 tablespoons milk
3 cups and 2 tablespoons all-purpose flour
1/3 cup and 2 tablespoons and 1 teaspoon unsweetened cocoa powder
2 teaspoons baking soda
1-1/4 teaspoons salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Answer 3

Date and Walnut in a12" square tin, it is always a favourite when I take it to work.
I always put a sign on it saying it contains, nuts, dates and cake.
As an alternative I take my girls Shortbread, with the secret ingredient.
That has a sign saying it contains no nuts or bread.

Answer 4

If someone brought a cheesecake into my office, I'd probably have an orgasm.

Answer 5

I know its sort of out of season, but why not make a yule log? Theyre really rich, creamy, tasty, and look extremely cool as well. Its a bit challenging to make though... Heres a couple of recipes you could check out which serve about 12+ people.

http://www.hersheys.com/recipes/recipes/detail.asp?id=5355

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7130759a3ac0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=buche%20de%20noel&rsc=ns2006_m1

http://allrecipes.com/Recipe/Buche-de-Noel/Detail.aspx

http://www.joyofbaking.com/YuleLog.html

http://www.pastrychef.com/htmlpages/recipes/buche_de_noel.html

http://www.epicurious.com/recipes/recipe_views/views/104507

Have fun, and good luck!

Answer 6

Do you wanna cheat a little if you are in the UK Costco do a huge sponge cake for about 6 pounds go get one its ready iced and the lot

Answer 7

check out www.pimpthatsnack.com hence the name huge cakes

Answer 8

I would not cook one cheat lol an get a arctic roll.

Answer 9

Try the following
marble cake

225g/8oz butter, room temperature
225g/8oz caster sugar
75g/3oz ground almonds
175g/6oz sifted self-raising flour
4 eggs
3 tbsp milk
1 tsp almond essence
1 tsp finely grated orange rind
75g/3oz plain chocolate, broken into pieces
1 tbsp cocoa powder
icing sugar (optional)

Method
1. Cream the butter and sugar together until fluffy. Sieve the almonds and flour and add to the mixture.
2.Gradually beat in the eggs one at a time and add the milk.
3. Transfer half the cake mixture to another bowl and stir in the almond essence and orange rind.
4. Melt the chocolate in a microwave or double boiler, and stir the melted chocolate and sifted cocoa powder into the remaining cake mixture.
5. This looks best when baked in a 20cm/8in ring tin, fluted for the prettiest effect.
6. Grease and flour the tin first or use a non-stick baking spray.
7. Spoon alternate layers of the cake mixture into the tin and use a skewer or a knife to swirl through the mixture to give a marbled effect.
8. Level the surface and bake for about 1 hour at 170C/325F/Gas 3 or until the cake is well risen and golden.
9. Turn out on to a wire rack to cool. If you like, you can sieve a little icing sugar over the top.

or No-bake train cake
Serves 20
For the grass:
2 x 250g/8½oz packets desiccated coconut
1 x 38ml/1½oz edible green food colouring
water
5 tbsp apricot jam

For the chocolate buttercream:
75g/3oz butter, softened
125g/4½oz icing sugar
1 tbsp cocoa powder
1 tbsp milk

For the cake:
5 x 205g/7oz large chocolate-covered swiss roll filled with chocolate buttercream
1 milk chocolate marshmallow tea cake
1 chocolate caramel sweet
1 x 227g/8oz packet liquorice sweets
1 packet of liquorice catherine wheels
1 box chocolate sticks
1 x 150g/5oz box white chocolate fingers
1 x 150g/5oz box milk chocolate fingers
20 milk chocolate-coated mini swiss rolls
6 raspberry jam sandwich creams

For the decoration:
1 x 150g/5oz packet of fizzy strawberry and cream flavoured lances
1 x 100g/4oz packet dolly mixture sweets
1 x 200g/7oz packet mini marshmallows
2 mini packets assorted sweets

Method
1. To make the grass to cover the cake board, thoroughly mix the desiccated coconut with a little of the green food colouring and a few drops of water.
2. Warm the apricot jam and brush it over the surface of two 40x30cm/16x12in silver cake boards. The cake boards can be stuck together first if you like, or if you are going to transport the cake, it is probably best if they are left separate.
3. Strew the green coconut over the cake boards and press down on to the board so that they are completely covered.
4. To make the chocolate buttercream, beat the softened butter until creamy. Sift the icing sugar and cocoa powder in to the bowl and beat together with the butter. Finally beat in the milk.
5. Cut about 5cm/2in off the end of one of the large chocolate swiss rolls and secure this on top of a whole large chocolate swiss roll to form the engine, with some of the chocolate buttercream or a cocktail stick to form the cab.
6. Secure a chocolate marshmallow tea cake using a chocolate caramel sweet to form the chimney.
7. Attach two liquorice sweets to form the windows of the cab.
8. Attach a liquorice catherine wheel to the front of the cab with some of the buttercream.
9. If you like, attach cotton wool balls on to a length of wire to look like steam coming from the engine.
10. Lay out the track using two parallel lines of chocolate sticks in a zigzag pattern, and lay white chocolate and milk chocolate fingers alternately across the track to form the railway line. You will need to allow for the engine and five carriages.
11. Put five mini milk chocolate rolls at the front of the track to form the bumper and the wheels of the engine and balance the engine on top.
12. Attach three raspberry sandwich cream biscuits to each side of the engine with some of the butter-cream to form the wheels, and decorate the front with three liquorice sweets.
13. Cut a thin slice off the top of the remaining large chocolate swiss rolls to form the carriages of the train and spread the flat surfaces with some of the chocolate buttercream.
14. Lay each of the carriages over the mini swiss rolls along the track. Pile the sweets on to the open trucks

or Carrot cake with white chocolate ice cream
For the cake:
450ml/14fl oz vegetable oil
400g/14oz plain flour
2 tsp bicarbonate soda
570g/1lb 4oz sugar
290g/10oz eggs
pinch of salt
12g/½oz cinnamon ground
530g/1lb 3oz carrots, peeled and grated
150g/5oz walnuts, chopped
For the topping:
200g/7oz cream cheese
150g/5oz sugar
100g/3½oz butter
For the white chocolate ice cream:
1 litre/1¾ pints milk
150ml/5fl oz sugar
10 egg yolks
400g/14oz white chocolate, melted on a bain-marie
55g/2oz milk powder
200ml/7fl oz double cream

Method
1. Mix all the cake ingredients in a food processor for 5 minutes. Pour into a cake tin 26cm/10½in diameter and bake at 160C/325F/Gas 3 for 45 minutes.
2. Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin before removing and placing it on a cooling rack.
3. For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft. Spread over the cake using a palette knife.
4. For the ice cream, cream together the egg yolks and the sugar until white and stiff.
5. In a saucepan combine the milk, milk powder and cream and bring to the boil. Pour some of the milk onto the creamed eggs and sugar, whisking continuously.
6. Return the mixture to the saucepan and over a medium heat cook out to 80C/175F. Pass through a sieve and then pour in the melted white chocolate. Turn in an ice cream machine. Remove and place into the freezer.
7. Serve each portion of cake with a scoop of the white chocolate ice cream or on its own

or Lemon pound cake
Serves 12-16

250g/9oz unsalted butter, softened
250g/9oz caster sugar
2 tsp finely grated lemon zest
1 tsp natural vanilla extract
4 free-range eggs
250g/9oz self-raising flour, sifted
lemon butter icing

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of a deep 20cm/8in square baking tin with baking paper.
3. Beat the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and vanilla extract.
4. Add the eggs one at a time, beating until just combined after each addition.
5. Fold in the sifted flour in two batches until well combined.
6. Spoon into the tin and bake for 40-50 minutes, or until a skewer poked into the middle of the cake comes out clean (you can cover the cake loosely with foil if it is browning too quickly).
7. Cool for ten minutes before removing from the tin and turning out onto a wire rack to cool completely. Ice with lemon butter icing.