does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?

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

Ingredients:
3 whole eggs
3 egg whites
2 ounces of cream cheese
1 can of evaporated milk
1 can of condensed milk
1 Teaspoon of vanilla
3/4 cup of sugar

Procedure:
Take the sugar and caramelize it in a small sauce pan. Do not let the sugar burn. It should be a golden caramel color. Pour this caramel into an 8" round dish. Make sure to coat the bottom and the sides of the pan.
Place all other ingredients in a blender and mix till it has a smooth consistency. Pour into the pan filled with caramel. Place pan in "baño de Maria". Bano de maria is a larger pan that has an been filled with an inch of water. This will help cook the flan. Place the larger pan with flan pan in it in the oven at 350 degrees. (25-30 minutes)

You can check the flan by poking it center with a knife. If the knife comes out clean then the flan is done.

Answer 3

Ingredients

250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate

FOR THE ICING
200g dark chocolate
200ml double cream

Serves 8

Prep 30 mins


Cook 1 hr 30 mins

Ready in 2 hours plus cooling time


Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and ight muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.

To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.

Check the link to see a picture of it, i have eaten this and it is delicious.

Answer 4

Here is one that is simple but very rich. Good luck

Flourless Chocolate Cake
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract
1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Servings: 8
Yield: 1 - 8 inch round cake.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

This cake is so simple it might not be what you are looking for, but here goes.

Ingredients are; 1 box of ice cream sandwiches
1 tub of cool whip
1 pkg of your favorite choclate candies
Line the pan w/ the icecream sandwiches, spread cool whip over the entire pan of sandwiches, then crush the candies and sprinkle on top, pop in the freezer for 20 min at the least, then serve. It is very easy and everyone will wonder how you made an ice cream cake!! You will still have to cut it or you will have long pieces of cake.

Answer 7

The one on the back of the Hershey's coca box is the best cake. You could make a coffee frosting. I made the Hershey cake last month for my birthday and when I took it into work everybody was raving about it.

Answer 8

I have seen taking a boxed chcolate cake mixed and adding a couple of teasons of instant coffee for flavor!

Answer 9

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 10

Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting
Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
For cake:
Preheat oven to 325°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serves 12.