best recipies for cake?

Answer 1

I just gave this to someone else - it's super easy and delicious. It's a flourless chocolate cake - very rich and creamy!

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
1 tsp vanilla extract
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Add vanilla. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 40 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' and the whipped cream.

I actually have done the melting-butter-step in the microwave - just be careful to watch it! Enjoy!!

Answer 2

I like Dump Cake
In bottom of loaf cake pan dump in:
Can crushed Pineapple
Can Blue Berry Pie filling
Spread around
Dumb in White Cake mix (dry straight out of box)
Sprinkle 1 cup copped nuts over top
Melt 1/2 cup margarine or butter and drizzle over the cake mix and nuts
Bake @ 350 until top has golden brown crust and the edges are bubbly

Answer 3

Chocolate Cinnamon Cake

2 cup flour
2 cup sugar
1/2 cup butter
4 tbsp cocoa
1 cup water
1/2 cup shortening
1/2 cup buttermilk
2 eggs, beaten
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/2 cup butter
4 tbsp cocoa
6 tbsp milk
1 tsp vanilla
1 lb. box powdered sugar
1 cup pecans, chopped (optional)

Blend flour and sugar together. Bring butter, cocoa, water and shortening to a boil in saucepan and pour over flour and sugar
mixture, beating well. Add buttermilk, eggs, vanilla, soda and cinnamon. Mix well and pour into a greased and floured 9x13 inch
pan. Bake at 350 degrees for 40-45 minutes. Five minutes before cake is done melt together butter, cocoa, milk and vanilla. Pour
hot mixture over powdered sugar and beat Add pecans. Spread on cake as soon as it is taken from the oven.

Answer 4

track down a chocolate zucchini cake, if you like chocolate. I know it sounds gross at first but it super moist and rich.

Or go for black forest cake if you have the time, nothing tastes better then a homemade blackforest cake.

For websites try the cooking network sites, they have tonnes of options for you to pick from.

Answer 5

Flourless Chocolate Decadence Cake
Recipe serves: 20-30

A Little Background
You will feel guilty after eating some of this chocolate cake. "Chocoholics" and chocolate fanatics love the rich, smooth and creamy texture and the full flavour of bitter sweet chocolate. Use a good quality high cocoa butter content dark chocolate.

What you'll need
375g (12.5 oz) Chocolate covertures 66%
375g (12.5 oz) Butter unsalted
150g (5 oz) Castor Sugar
6 pc Eggs
Mint leafs for garnish
Chocolate shavings for garnish
What to do
In one bowl, melt the butter and chocolate gently over steam. In another bowl whisk together sugar and eggs. Don't whisk the mixture foamy just combine well.
Combine the two mixtures.
Line a fireproof baking dish with greaseproof paper, then pour the mixture into the lined dish and bake by 150 C (300 Fahrenheit) for 40 to 45 minutes. Best results are achieved if the mixture is just under done when removed from the oven and the cake is allowed to "set" during the cooling process. Cool in the refrigerator.
The high amount of butter in the cake will make it fairly solid when chilled and easy to handle when cutting and portioning.
Cut to size and let come to room temperature before garnishing and serving. In order to keep the cutting surface nice and clean, you need to heat your knife in hot water for a few seconds, wipe it clean and then cut the chocolate cake to size with the heated knife.
This recipe will make approximately 20 to 25 cakes at 50 g per serving.

Chocolate cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour

INGREDIENTS
butter, for greasing
plain (all-purpose) flour, for dusting
500g of a good-quality dark chocolate with around 53 percent cocoa solids, chopped
250g unsalted butter, chopped
10 eggs
a pinch of salt
50g (¼ cup) caster (superfine) sugar
35g (¼ cup) plain (all-purpose) flour
tart berries and cream, to serve
METHOD
Preheat oven to 205°C. Prepare a 22cm spring-form cake tin by rubbing with a little butter and dusting with flour. Have ready a lightly greased (but not floured) flat ovenproof dinner plate large enough to sit over the edges of the tin.

Put chocolate and butter in a clean heatproof bowl. Place bowl over saucepan of simmering water, without letting base of bowl touch water. Gently melt chocolate. Meanwhile, carefully separate eggs, placing yolks in one small bowl and whites into a large bowl or the bowl of an electric mixer with a whisking attachment (if you prefer, you can whisk the whites by hand using a balloon whisk and brute force, but an electric mixer will make the job much easier).

When chocolate and butter have melted, add a pinch of salt, stir well and remove from heat to allow it to cool slightly. Meanwhile, start whisking eggwhites. When egg whites have formed soft peaks, sprinkle in sugar and continue to whisk for about 1 minute until sugar has dissolved and whites take on a nice shine. Add flour to egg yolks and mix thoroughly.

Clean large bowl in which to mix everything. Pour in melted chocolate mixture, then, using a whisk, beat in egg yolk and flour mixture really well. Now, using your hands, fold egg white mixture into chocolate, one-third at a time, being careful to combine everything, but not overworking. Working quickly, pour chocolate batter into prepared tin, then place into oven for 15 minutes. After 15 minutes, gently place prepared plate, greased side down, on top of cake tin (by now the cake will have started to rise) and put tin back into oven for 12 minutes.

Once cooking time has finished, resist the urge to lift the plate (if you do and the cake looks unset and runny, don't panic, this is what it is supposed to look like) and place cake (still in its tin, covered by plate) on a wire rack out of direct sunlight, in a cool spot for at least 24 hours.

To serve the next day, carefully lift off the dinner plate. The cake will have sunk in the middle and will look a little ugly, but do not judge a book by its cover because you are about to have a wonderful chocolate experience. Carefully unclip and remove the side of the spring-form tin. Use a knife that has been heated in hot water and then dried to cut slices of your cake and simply serve with fresh tart berries and cream. Your cake should have the texture of a smooth and exotic pâté.

Do not place the cake in the fridge as it will sit at room temperature for about 2 days.

Hope this helps and have a great day/night!!!
x K

Answer 6

This chocolate cake is THE BEST ever!!! It comes out perfect every time & is always so-o-o moist! It is Hershey's Deep Dark Chocolate cake.

Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.


ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

Answer 7

Cinnamon Vanilla Cake with Mexican Hot Chocolate Buttercream


Mexican Hot Chocolate Buttercream:
500 milliliters egg whites
800 grams granulated sugar
900 grams unsalted butter, room temperature
250 grams white chocolate, melted and cooled
250 grams dark chocolate, melted and cooled
2 teaspoons ground cinnamon
2 teaspoons sweet ancho chile pepper
1 teaspoon cayenne pepper
2 teaspoons vanilla extract
Cinnamon Vanilla Cake:
2 sticks butter
2 cups sugar
4 large eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup whole milk
1 1/2 teaspoons vanilla extract


Mexican Hot Chocolate Buttercream:
Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.

Cinnamon Vanilla Cake:
Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.

Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.

Preheat oven to 350 degrees F.

Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.

Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.

Frost cake and decorate as desired.


Birthday Cake with Hot Pink Butter Icing

For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
3/4 pound (3 sticks) unsalted butter, at room temperature
3 pounds confectioners' sugar, sifted
9 tablespoons milk
3 teaspoons pure vanilla extract
14 drops pink food coloring (rose petal shade)

Pink and white candy, for decorating

Preheat the oven to 350 degrees F.
Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.

For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.

Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.

Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.

For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.


these are good enjoy.

Answer 8

This is my FAVORITE NO-FAIL Chocolate Cake Recipe. You can find it on the back of Hershey's cocoa. It's the original Hersheys Chocolate Cake and Frosting Recipe. I guarantee, you will LOVE IT!! They serve this at many restaurants, including Applebee's. VERY easy to make. Batter is REALLY RUNNY, so don't think you did something wrong. FROSTING is TO DIE FOR!!

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.