Favourite cake recipes?

Question

What r ur favourite cake recipes? I wanna try out lots of different cakes but they have to be tried and true.

Answer 1

Both tried and true and are excellent. Have fun and enjoy...

1st choice -
Jack Daniels Fudge Cake

5 oz. unsweetened chocolate
2 cups sifted flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup dry instant coffee
Boiling water
Cold water
1/2 cup JACK DANIELS
2 sticks sweet butter
1 tsp. vanilla extract
2 cups granulated sugar
3 eggs (large or extra large)

Adjust rack to 1/3 up from bottom of oven and preheat to 325F. Butter and dust with flour a 9 inch tube pan or mini bundt pan.
Melt chocolate, set aside to cool
Sift flour, soda, and salt together.
Dissolve coffee in a bit of boiling water, add cold water to equal 1 1/2 cups. Add the Jack Daniels and set aside.
Cream butter with electric mixer. Add vanilla and sugar and beat well. Add eggs one at a time. Add chocolate.
On low speed, add alternately the flour and the liquid mixture. It will be a thin mixture. Pour into pan and rotate in 2 directions.
Bake 1 hour and 10-15 minutes. Cool in pan for 15 minutes then remove from pan.
Can be drizzled with extra chocolate or make a mixture of powdered sugar water and 1 Tbsp. Jack Daniels.


2nd choice -
Pineapple Upsidedown Cake - really yummy

1/4 c butter
2/3 c packed brown sugar
1 can sliced pineapple in sauce
maraschino cherries
1 1/3 c flour
1 c sugar
1/3 c shortening
3/4 c milk
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg

Heat oven to 350. Melt utter on square pan (9x9x2) in oven. Sprinkle brown sugar over butter. Arrange pineapple slices on brown sugar. Place cherry in center of pineapple slices. Beat remaining ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high 3 min, scraping bowl occasionally. Pour over pineapples. Bake 45-55 min. Immediately turn upside down onto heat-proof plate. Let pan remain over cake a few minutes. Serve warm

Answer 2

Pastel de tres leches (Three milk cake)

1 1/2 cup flour, all-purpose
1 tablespoon baking powder
4 large eggs separated
1 1/2 cup sugar
1/2 cup milk
1 x strawberries (optional)
12 ounces milk evaporated, can
14 ounces milk sweetened condensed, can
2 cups milk
16 ounces sour cream
1 cup sugar
1/2 cup water heated
3 each egg whites



Preheat oven to 350 degrees. Grease and flour a 13x9x2 inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk.

Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes. Remove from oven and let cool on a rack.

Topping: Combine milks and sour cream (do not beat). Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare meringue and refrigerate: Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator.

This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread meringue over each. Garnish as desired with fresh berries.

Answer 3

Almost Heaven Cake:
This is not really a cake but serves like one and I have been making it for years and have never found anyone who did not like it. This is what everyone asks me to make for anykind of get together.

2 small boxes vanilla instant pudding
1 small box chocolate instant pudding
1 8 oz package cream cheese
1 large container whip cream
graham cracker crumbs
butter
1 can cherry pie filling
4 tablespoons powdered sugar
milk

mix enough graham cracker crumbs with melted butter to press into the bottom of 9x 13 casserole or small lasagna pan
make sure you do not get to much butter and make crumbs soggy
bake for 10 minutes in oven on 375 just enough to set like a crust let cool

soften cream cheese and blend with halve the whip cream and powdered sugar (you may add more whip cream if desired)
spread over graham cracker crust
mix vanilla & chocolate pudding together following directions for pie filling
pour pudding over cream cheese & whip cream and sread evenly
top this with the rest of whip cream
top whip cream with cherries & sprinkle with chopped nuts if desired.
refrigerate to set for a couple of hours
I guarantee it to be a hit.

Answer 4

carrot cake: http://www.epicurious.com
this recipe has 3 layers & is super moist & super yummy

raspberry whipped cream truffle cake: this recipe may be available on the above website too I'm not sure
it is a 3 layer chocolate cake, each layer is topped with a mixture of melted semi sweet choc & cream AND a mixture of whipped cream & raspberries, the whole cake is coated with the semi sweet choc & cream mixture & is absolutely decadent

Answer 5

I love these little Welsh Cakes:
http://www.gourmet-food-revolution.com/welsh-cakes-recipe.html

or this fantastic Chocolate Cake:
http://www.gourmet-food-revolution.com/moist-chocolate-cake-recipe.html

Answer 6

its my Favourite cake


Chocolate Cookie Cheesecake
SUBMITTED BY: Millie Ellis PHOTO BY: love2bake

"I don't know what to say about this recipe other then it is decadent and addictive."

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 11 Hrs
SERVINGS & SCALING
Original recipe yield: 14 servings
US METRIC

About scaling and conversions

INGREDIENTS
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract


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DIRECTIONS
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork!

Answer 7

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.

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 8

my favs are jello poke cake and kansas dirt cake I will be happy to share these recipes with you if you will email me . good luck .

Answer 9

guiness cake is soooo good... try here..

http://www.domesticgoddess.ca/recipes.php?recipe=10193

i think you can get the official receipie from the guinness website but couldn't see it.