does anyone have a recipe for a cake to warm you up?

Question

its been freezing today and i was after a yummy recipe for a filling warm cake thank you all

Answer 1

Warm Apple Pudding Cake

1/4 cup butter or margarine
6 cups sliced, peeled apples
1 cup sugar
1 tsp. ground cinnamon
2 cups water
2 cups flour
1 more cup of sugar
1 Tblsp. baking powder
1 tsp. salt
1/2 cup melted butter or margarine
2/3 cup milk
2 eggs
2 tsp. vanilla extract

Recipe

Preheat oven to 375 degrees.

Melt 1/4 cup butter in a 9 x 13 inch pan. Add apples, tossing to coat with butter. Sprinkle a mixture of 1 cup of sugar & the cinnamon over apples. Pour the water over the top.

Combine flour, 1 cup sugar, baking powder & salt in a medium mixer bowl. Add 1/2 cup melted butter, milk, eggs & vanilla, beating for 2 minutes or until smooth. Spread evenly over apple mixture. Bake at 375 for 40 minutes.

Let stand for 15 minutes. Cut into squares while still warm. Place pieces on dessert plates & spoon pan juices over cake. Serve warm with whipped cream or ice cream.

Yield: 12 servings

Answer 2

Chocolate Rum Cake

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.
With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.
Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Answer 3

Funnel Cake

INGREDIENTS:
1 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 cup plus 1 tablespoon milk
2 tablespoons sugar
Optional toppings: powdered sugar, granulated sugar,
cinnamon, warmed apple or other fruit filling, ice cream, whipped cream, syrups

PREPARATION:
Combine flour, baking powder and salt in a bowl with wire whisk.
In another bowl, beat egg and milk.
Add sugar, stir to dissolve.
Add dry ingredients and (using electric mixer) beat until smooth.
Heat at least 1 inch of oil to 375 degrees F. in either in a deep fryer or a skillet.
To form each funnel cake, place one finger over hole in bottom of funnel. Carefully fill funnel with batter.
Over hot oil remove finger and allow batter in go into oil.
Make circular or other shapes with batter.
Cook for 1 minute and using tongs or two spatulas turn funnel cake.
Cook until golden brown, about another minute or so.
Drain on paper towels.
Sprinkle with sugar or use other toppings.
Serve warm.

Answer 4

Hi !!!
Here you go...ENJOY!!!

"Double Chocolate Baby Lava Cakes"
(With warm Praline Sauce)

Description: Dense chocolate cake hides a rich torrent of caramel in this pint-size dessert.

Ingredients:
3/4 cup butter
6 ounces semisweet chocolate pieces (1 cup)
* 1 recipe Praline Sauce (see below)
3 eggs
3 egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/3 cup pecan halves, toasted

Preparation:
1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup souffl� dishes or six 10-ounce custard cups. Place souffl� dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately.

* Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce