i need to bake a cake next week, any one have any good recipe?

Answer 1

bake a mix chocolate cake, when cooled, poke small pencil sized holes in it, pour about a half can of Eagle Brand milk in the holes. Frost with ready made coconut pecan frosting.. easy and yummy With the left over Eagle brand.... mix it into the frosting, try adding a few more pecans and coconut if you have them in the cabinet.

Answer 2

Yes.
Bake an Angel Food Cake (they actually have a mix that is great in the cake mix section of the grocery store) or you can buy one already made. If you bake it from scratch cook it in a bundt pan or poundcake-type pan.
Clean and cut up 1 pint of fresh strawberries. Add sugar and let them sit for at least 30 minutes.
Cut the angel food cake into layers. On the bottom layer add enough strawberries until the layer is covered, then top with the next layer and repeat. Frost the cake with a frozen whipped topping that has been defrosted. Use leftover strawberries to decorate the top. You can also use blueberries or raspberries.
It is delicious and gets rave reviews every time I make it!

Answer 3

HUMMINGBIRD CAKE

3 c. flour
2 c. sugar
1 1/2 c. oil
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs
1 1/2 tsp. vanilla
8 oz. can crushed pineapple WITH juice
1 c. chopped pecans
2 c. banana, chopped

Combine dry ingredients. Add eggs, oil and stir only until moistened. DO NOT BEAT. Stir in vanilla, pineapple, and banana. Pour in three 9 inch pans. Bake at 350 degrees for 30-35 minutes.

FROSTING FOR HUMMINGBIRD CAKE:

8 oz. pkg. cream cheese
1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla
1 c. nuts

Cream butter and cheese. Add sugar a little at a time. Add vanilla and nuts. Mix well.

1 more.........

Easy Tres Leches

1 box Duncan Hines golden butter recipe cake mix

2 cans (12 ounces each) evaporated milk

1 can (14 ounces) sweetened condensed milk

16-ounce carton light cream or half and half

3 egg whites

3/4 cup sugar

3/4 cup light Karo syrup

1 teaspoon vanilla extract

Make cake batter as directed on box. Pour into greased and floured 9x13-inch cake pan. Bake 35 minutes at 350 degrees and let cool completely.

In a bowl, mix the milks and cream. Pierce cake with a fork and pour the milk mixture evenly over it and let it absorb.

In a saucepan, melt the sugar and syrup together over low heat. Let cool slightly. Beat the egg whites until foamy in a large bowl. Slowly pour over the warm syrup and continue beating the eggs until the meringue reaches a thick consistency. Add vanilla. Frost top of cake and keep refrigerated.

Answer 4

Heres a cake recipe i like .

Dark chocolate cake.
* 2 cups boiling water
* 1 cup unsweetened cocoa powder
* 2 3/4 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter, softened
* 2 1/4 cups white sugar
* 4 eggs
* 1 1/2 teaspoons vanilla extract
Directions

1.Preheat oven to 350 degrees ,Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


Good luck ! :-}

Answer 5

Best would be a classic victoria sponge with really good strawberry preserve and butter cream in the middle.
125g butter creamed with 125g castor sugar. whip until light anf fluffy, add 2 eggs and beat. sift in 175g plain flour and 1 tsp baking powder. stir together. add 1/2 tsp vanilla essence and 2 tbsp milk to make dropping cinsistency.
oven at 160C, split mix between 2 lined 7 inch round tins.
bake for 40 mins or until golden on top.
turn out, cool, spread one with butter cream and then straberry preserve, put other cake ontop and press gently. dredge with icing sugar. perfect with a cup of tea!!!

other recipe is chocolate layer cake. see website address below for some fab recipes.

Answer 6

Yes, this one is super easy.... I made it for Easter Sunday...

1 box (2 layer-size) white cake mix
1 pkg (4 srving) jello strawberry flavor
2/3 C. sour cream
2/3 C. powdered sugar
1 tub cool whip or store brand whipped topping, thawed
1 1/2 C. strawberries sliced

Preheat oven 350 degree F. Grease 2 8 or 9in. cake pans
Prepare cake batter as directed....
Pour 1/2 cake batter into seperate bowl
add jello powder/stir until well blended

With a large spoon, pour half the cake pan with reg. white batter and repeat on other side w/ strawberry batter....
*Swirl batter using spoon, not too much or it won't be marbled

Mix sour cream/powdered sugar in med. bowl until well blended and GENTLY stir in whipped topping

Place one of the cake layers on a serving plate: Spread w/ 1 cup of whipped topping mixture
Top with 1 c. of the stawberries

Top with other layer. Spread top/sides of cake w/ remaining frosting and top with remaining strawberries just before serving. Store cake in fridge...... It's Yummy.....and easy..

There's a how-to video in the cooking school section at kraftfoods.com Good luck...!!!

Answer 7

ORANGE JUICE CAKE

1 box yellow cake mix butter recipe
1 box vanilla pudding
3 eggs
1 c. orange juice
1/2 c. oil
1 stick butter
1 c. sugar
1/2 c. orange juice

Preheat oven to 350 degrees. Mix cake mix, pudding, eggs, 1 cup orange
juice and oil. Bake 30 minutes or until done. Mix in saucepan - butter,
sugar and 1/2 cup orange juice. Bring to low boil - spoon over cake -
let stand 30 minutes and turn out onto dish. Bake in Bundt pan.

Answer 8

Chocolate Sheet Cake
Melting the chocolate and butter in the microwave is quick and neat, but it can also be done in a heatproof bowl set over a saucepan containing 2 inches of simmering water. We prefer Dutch-processed cocoa for the deeper chocolate flavor it gives the cake. The baked and cooled cake can be served simply with lightly sweetened whipped cream or topped with any frosting you like. We particularly like Creamy Milk Chocolate Frosting (recipe follows).

12 tablespoons (1 ½ sticks) unsalted butter, plus 1 tablespoon for greasing the baking pan
¾ cup cocoa, preferably Dutch-processed
1 ¼ cups (6 ¼ ounces) unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 ounces semisweet chocolate, chopped
4 large eggs
1 ½ cups sugar
1 teaspoon vanilla extract
1 cup buttermilk

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease the bottom and sides of a 13 by 9-inch baking pan with 1 tablespoon butter.

2. Sift together the cocoa, flour, baking soda, and salt in a medium bowl; set aside. Heat the chocolate and remaining 12 tablespoons butter in a microwave-safe bowl covered with plastic wrap for 2 minutes at 50 percent power; stir until smooth. (If not fully melted, heat 1 minute longer at 50 percent power.) Whisk together the eggs, sugar, and vanilla in a medium bowl. Whisk in the buttermilk until smooth.

3. Whisk the chocolate into the egg mixture until combined. Whisk in the dry ingredients until the batter is smooth and glossy. Pour the batter into the prepared pan; bake until firm in the center when lightly pressed and a toothpick inserted in the center comes out clean, about 40 minutes. Let the cake cool on a wire rack to room temperature, at least 1 hour; serve, or ice with frosting, if desired. (The cake can be wrapped in plastic and stored at room temperature for up to 2 days.)

Creamy Milk Chocolate Frosting
Makes about 2 cups, enough to ice one 13 by 9-inch cake
This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven. Use the best-quality milk chocolate you can find--it will make a big difference in this recipe.

½ cup heavy cream
Pinch salt
1 tablespoon light or dark corn syrup
10 ounces milk chocolate, chopped
½ cup (2 ounces) confectioners' sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces

1. Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in a small saucepan over medium heat.

2. Place the chocolate in the workbowl of a food processor fitted with the steel blade. With the machine running, gradually add the hot cream mixture through the feed tube; process 1 minute after the cream has been added. Stop the machine; add the confectioners' sugar to the workbowl and process to combine, about 30 seconds. With the machine running, add the butter through the feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.

3. Transfer the frosting to a medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Answer 9

Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..

Answer 10

ooh ooh i know family fav
100g flour
75g sugar
100g butter
2 eggs
cream sugar and butter till light and fluffy, the mix in eggs one at a time with a litle flour with each, fold in the rest of the flour. cook in pre heated oven at 200 c for 25- 40 mins. (sorry the cooking times vague but my oven is a little c***. but your oven may work)