Cake Recipes

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Dark Chocolate-Bourbon Torte

Post  justmecookin on Mon Mar 16, 2009 11:54 am

Dark Chocolate-Bourbon Torte

Vegetable cooking spray
1/2 cup dark chocolate morsels
1/4 cup butter, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
1/4 cup milk
2 tablespoons bourbon (optional)
1/4 cup Dutch process cocoa
2 tablespoons all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup thawed whipped topping
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray. Microwave chocolate morsels in a small microwave-safe bowl at medium (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.

Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.

Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.

Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa. Makes 10 servings

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Sandtorte

Post  justmecookin on Wed Mar 18, 2009 10:21 am

Sandtorte

1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup butter, at room temperature
3 cups sugar
6 large eggs
1 cup sour cream
2 teaspoons almond extract

Preheat oven to 325°. Butter and flour a 12-cup bundt pan. In a medium bowl, combine flour, salt, and baking powder. In a large bowl, with a mixer on medium-high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each, then add sour cream and almond extract.

Add flour mixture in three batches, mixing well after each addition. Pour batter into bundt pan. Bake until a knife inserted in center comes out clean, 75 to 90 minutes. Cool in pan for 10 minutes, then invert onto a rack to cool completely. Makes 16 servings

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Angel Food Cake

Post  justmecookin on Fri Mar 20, 2009 11:24 am

Angel Food Cake

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Preheat oven to 350 degrees. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed.

Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). Cool upside down on cooling rack for at least an hour before removing from pan. Makes 10 to 12 servings

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Cappuccino Chip Cupcakes

Post  justmecookin on Wed Mar 25, 2009 10:11 am

Cappuccino Chip Cupcakes

1 package (18-1/4 ounces) double chocolate muffin mix
1 cup water
1 egg
2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/2 cup vanilla or white chips

In a large bowl, combine the muffin mix, water, egg, coffee granules and cinnamon just until moistened. Fold in chips. Fill greased muffin cups three-fourths full.

Bake at 425° for 18-21 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

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Double Chocolate Torte

Post  justmecookin on Wed Mar 25, 2009 10:19 am

Double Chocolate Torte

1 package fudge brownie mix (13-inch x 9-inch pan size)
1 cup (6 ounces) semisweet chocolate chips, melted
1 cup butter, softened
2 cups whipped topping
1 teaspoon chocolate sprinkles

Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan.

Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely.

In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle. Makes 9-12 servings.

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Orange Loaf Cake

Post  justmecookin on Wed Mar 25, 2009 10:25 am

Orange Loaf Cake

1-3/4 cups cake flour
1 cup Sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
4 egg whites
2 tablespoons powdered sugar

In a bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9-in. x 5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan.

Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar. Makes 12 servings.

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Buttermilk White Cake with Coconut

Post  justmecookin on Fri Mar 27, 2009 10:20 pm

Buttermilk White Cake with Coconut

4 egg whites
2 cups all-purpose flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk
1/2 cup shortening
2 tsp. vanilla
Buttercream Frosting
2 cups coconut chips or flaked coconut

Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans; set aside.

In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)

Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.

Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately or cover and refrigerate. Makes 16 servings.

Buttercream Frosting: In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla. Gradually beat in enough additional powdered sugar (3-1/4-3-3/4 cups) to make of spreading consistency.

Sour Milk: Pour 1 tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup. Let stand 5 minutes.


Last edited by justmecookin on Fri Mar 27, 2009 10:28 pm; edited 1 time in total

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Chocolate Sour Cream Cake with Fudgy Frosting

Post  justmecookin on Fri Mar 27, 2009 10:26 pm

Chocolate Sour Cream Cake with Fudgy Frosting

2 eggs
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1-1/4 cups sugar
1 tsp. vanilla
3 oz. bittersweet chocolate, melted and cooled
1 8-oz. carton dairy sour cream
1 cup milk
Fudgy Frosting

Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.

In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream.

Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.

Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.

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Banana-Split Cake

Post  justmecookin on Fri Mar 27, 2009 10:33 pm

Banana-Split Cake

3/4 cup butter
3 eggs
1 cup sugar
1 small ripe banana, mashed (1/3 cup)
1/3 cup dairy sour cream
1/3 cup milk
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup strawberry jam
2 drops red food coloring (optional)
2 1-oz. squares semisweet chocolate, melted and cooled
3/4 to 1 cup strawberry jam or preserves
Strawberry Ice Cream (optional)

Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.

In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

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Buttery Yellow Citrus Cake

Post  justmecookin on Fri Mar 27, 2009 10:38 pm

Buttery Yellow Citrus Cake

3/4 cup butter
6 egg yolks or 3 whole eggs
2-2/3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1-2/3 cups sugar
1 cup milk
2 tsp. finely shredded lemon or lime peel
1 tsp. finely shredded orange peel
2 tbsp. lemon or lime juice
2 tbsp. orange juice
Lemony Whipped Cream Frosting

Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees. Grease and lightly flour two 9x2-inch round baking pans; set aside.

In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more.

Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.

Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.

Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.

Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 tbps. powdered sugar, and 1 tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading. Makes 3-1/2 cups.

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Date and Spice Cake

Post  justmecookin on Fri Mar 27, 2009 10:42 pm

Date and Spice Cake

3 eggs
2/3 cup butter
1 8-oz. pkg. chopped pitted dates
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. ground cinnamon,
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. vanilla
1-1/4 cups half-and-half or light cream
1/4 cup molasses
Sour Cream Frosting
Vanilla ice cream (optional)
Ground cinnamon or ground nutmeg

Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.

Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.

In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses.

Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.

Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.

Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.

Sour Cream Frosting: Beat together one 8-oz. carton dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 tsp. almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.

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Lemon Chiffon Cake

Post  justmecookin on Fri Apr 03, 2009 12:14 pm

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups Sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar

Lemon Frosting:
1/3 cup butter, softened
3 cups Powdered Sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Makes 12-16 servings.

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White Layer Cake with Raspberry Jam

Post  justmecookin on Mon Apr 06, 2009 10:12 am

White Layer Cake with Raspberry Jam

Cake:
2 1/4 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 1/2 tsp. vanilla extract
1 1/2 sticks (3/8 lb.) unsalted butter, at room temperature
1 3/4 cups sugar

Frosting:
1 stick (1/4 lb.) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups confectioners' sugar
1 tsp. vanilla extract
1/2 cup seedless raspberry jam

Preheat oven to 350°. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.

Make cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.

In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sides of bowl as necessary.

Beat in another 1/3 of flour, then remaining milk, beating just until blended. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).

Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clean. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.

Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in a large, deep bowl until light and fluffy. Reduce speed to low and gradually beat in confectioners' sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.

Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer to make level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake. Cut into wedges and serve. Makes 10 servings

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Brown-Sugar Pound Cake with Vanilla Glaze

Post  justmecookin on Mon Apr 06, 2009 10:20 am

Brown-Sugar Pound Cake with Vanilla Glaze

Cake:
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 tsp. vanilla extract
3 sticks (3/4 lb.) unsalted butter, at room temperature
1 lb. light brown sugar
5 large eggs, separated, at room temperature
1/2 cup sugar

Glaze:
1 cup confectioners' sugar
2 tbsp. milk
1/4 tsp. vanilla extract

Preheat oven to 350°. Butter and flour a 10-inch tube pan or Bundt pan.

Make cake: Mix dry ingredients in a bowl. Whisk buttermilk and vanilla in a small bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Beat in egg yolks, 1 at a time. Reduce speed to low; alternately add flour mixture and buttermilk, starting and ending with flour.

In a dry bowl, beat egg whites on medium-high speed until soft peaks form. Add sugar 1 Tbsp. at a time, beating until whites form stiff peaks. Fold 1/3 of egg whites into batter, then fold in remaining whites. Transfer batter to pan.

Bake 75 to 85 minutes, until a toothpick inserted in center comes out clean. Let cake stand in pan 10 minutes, invert onto wire rack; let cool.

Make glaze: Mix sugar, milk and vanilla in a bowl until smooth. Spoon glaze atop cake. Makes 12 servings

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Orange Chiffon Cake

Post  justmecookin on Mon Apr 06, 2009 10:23 am

Orange Chiffon Cake

Cake:
2 1/4 cups cake flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
8 large eggs, plus 1 white, at room temperature
1/2 cup vegetable oil
3/4 cup fresh orange juice
3 tbsp. grated orange zest
1 tsp. vanilla extract
1 tsp. cream of tartar

Glaze:
1/2 cup fresh orange juice
1 lb. confectioners' sugar, sifted

Make cake: Preheat oven to 325°. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.

Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.

Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.

Make glaze: Stir juice into sugar; drizzle over top of cake and down sides. Makes 10 servings

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Moist Devil's Food Cake

Post  justmecookin on Mon Apr 06, 2009 10:15 pm

Moist Devil's Food Cake

1 1/2 cups (3 sticks) unsalted butter, plus more for pans
3/4 cup Dutch-process cocoa powder, plus more for pans
1/2 cup boiling water
2 1/4 cups sugar
1 tablespoon pure vanilla extract
4 large eggs, lightly beaten
3 cups sifted cake flour, not self-rising
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Chocolate Frosting

Heat oven to 350 degrees.arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in 1/2 cup boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top. Place one cake layer on a serving platter; spread 1 1/2 cups chocolate frosting over the top. Add the second cake layer, and spread with another 1 1/2 cups frosting. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Serve. Makes one 8-inch round layer cake

Chocolate Frosting
24 ounces semisweet chocolate morsels
4 cups whipping cream
1 teaspoon light corn syrup

Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. Makes 6 cups

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Red Velvet Chocolate Cake

Post  justmecookin on Mon Apr 06, 2009 10:26 pm

Red Velvet Chocolate Cake

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting

Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition.

Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.

In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans.

Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. Makes 1 two-layer cake.

Seven-Minute Frosting
3/4 cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

In a small, heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore.

Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230 degrees about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230 degrees (it will keep rising as pan is removed from heat).

Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed. Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately. Makes about 5 1/2 cups

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Carrot Cake

Post  justmecookin on Mon Apr 06, 2009 10:33 pm

Carrot Cake

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1/2 cup water
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
Cream Cheese Frosting

Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely.

Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour (or up to 1 day, covered) before serving. Serves 10

Cream Cheese Frosting
16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using. Makes enough for one 9-inch, three-layer cake

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Triple-Chocolate Mousse Cake

Post  justmecookin on Tue Apr 07, 2009 9:12 am

Triple-Chocolate Mousse Cake

Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract
Individual Chocolate Mousse
2 ounces solid semisweet chocolate

Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.

Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.

Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse.

Refrigerate at least 4 hours and up to overnight. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls. Makes 8 servings

Individual Chocolate Mousse
3 1/3 cups heavy cream
8 large egg yolks, room temperature
1/2 cup sugar
1/4 cup light corn syrup
7 ounces bittersweet chocolate, melted
2 teaspoons pure vanilla extract
Salt
7 ounces milk chocolate, melted

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute.

Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet. Makes enough for 8 cakes

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Chocolate Mint Torte

Post  justmecookin on Tue Apr 07, 2009 9:24 am

Chocolate Mint Torte

Vegetable-oil cooking spray
8 ounces semisweet chocolate, chopped
1 unsalted butter, cut into small pieces (8 tablespoons)
1/4 cup heavy cream
3 large eggs
2 tablespoons sugar
1/2 teaspoon pure peppermint extract
1 teaspoon unsweetened Dutch-process cocoa powder, for dusting
18 fresh mint leaves, (preferably peppermint), for garnish
Freshly whipped cream, for serving (optional)
Chocolate Mint Leaves

Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-41/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray.

Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly.

Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside.

Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract.

Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes.

Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack.
Pulling up on parchment, remove torte from pan; transfer to a baking sheet.

Refrigerate 30 minutes. Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate. Serves 6 to 8

Chocolate Mint Leaves
18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled

Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate. (If chocolate drips onto top of leaf, gently wipe away with your finger.)

Drape leaves, chocolate sides up, over handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.

Gently grasp chocolate layer of each leaf with kitchen tweezers. Holding stem, peel off mint leaf. Store, refrigerated, in an airtight container for up to 2 days. Makes enough for one 9-inch layer cake.

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Inside-Out Strawberry Ice-Cream Cake

Post  justmecookin on Tue Apr 07, 2009 10:58 am

Inside-Out Strawberry Ice-Cream Cake

8 tablespoons (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 cup fresh strawberries, hulled and finely chopped
1 tablespoon seedless raspberry jam
3 pints vanilla ice cream, softened

Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.

While cake is cooling, combine strawberries and jam in a medium bowl. Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.

Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.

Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing. Serves 12

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Candy Bar Cake

Post  justmecookin on Wed Apr 08, 2009 11:07 am

Candy Bar Cake

1 (18.25 oz.) box dark chocolate cake mix
5 cups Butter Pecan Ice Cream
1/2 cup jarred caramel ice cream topping
1 cup marshmallow crème
whipped cream (optional)
Pecan halves (optional)

Prepare, bake, and cool cake mix as package directs; bake in two 9-inch round cake pans. Place one layer of cake (top side down) on serving plate. Spoon ice cream onto cake; drizzle with caramel topping.

Spread marshmallow crème on bottom side of second layer of cake; place on top of ice cream. Freeze several hours. Garnish top with whipped cream and pecan halves, if desired. Makes 12 servings

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Coconut Layer Cake

Post  justmecookin on Wed Apr 08, 2009 11:10 am

Coconut Layer Cake

1 cup unsalted butter, softened
2 cups granulated sugar
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
1 tsp. each vanilla extract and coconut extract
2 (16-oz.) containers cream cheese or vanilla frosting
1 (14-oz.) pkg. flaked coconut, divided

Preheat oven to 350°. Grease and flour three 9-inch rounch cake pans. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating well. Add eggs, one at a time, beating after each addition.

Sift together flour, baking powder and salt in medium bowl. Add to butter mixture alternately with milk, mixing at low speed until blended. Stir in vanilla and coconut extracts. Pour into prepared pans.

Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.

Spread tops of two layers with 1 cup frosting; sprinkle each with 1/2 cup coconut. Stack these layers; top with third layer. Spread remaining frosting on top and sides of cake. Sprinkle with remaining coconut. Makes 16 servings

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Buttermilk Chocolate Layer Cake

Post  justmecookin on Fri Apr 10, 2009 8:23 am

Buttermilk Chocolate Layer Cake

Cake:
1/2 cup shortening
2 cups Dark Brown Sugar
4 eggs
1 teaspoon vanilla extract
2 squares (1 oz each) unsweetened chocolate, melted and cooled
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk

Chocolate Frosting:
1/2 cup butter, softened
1 (3 oz) package cream cheese, softened
1/2 teaspoon vanilla extract
Dash salt
1 (16 oz) box Confectioners Sugar
1 to 2 tablespoons - milk
2 (1 oz) squares unsweetened chocolate, melted and cooled

To Prepare Cake: Preheat oven to 325°. Cream shortening and sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla extract. Add melted, cooled chocolate. In a separate bowl, sift together the flour, baking soda and salt.

Add alternately to the batter along with the buttermilk. Grease and flour two 9-inch cake pans. Divide batter evenly between the pans. Bake in a 325° oven for 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes in pans. Remove from pans and cool completely before frosting.

To Prepare Frosting: Combine butter, cream cheese, vanilla and salt, beat until light and fluffy. Add confectioners' sugar slowly, beating on low speed. Stir in 1 tablespoon milk and melted chocolate.

Beat until fluffy. Add additional tablespoon of milk, if needed. Place one cake layer on cake plate. Spread a thick layer of frosting. Place second layer on top of frosting. Frost top layer. Makes 12 servings


Last edited by justmecookin on Fri Apr 24, 2009 12:52 pm; edited 1 time in total

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Blueberry Pound Cake

Post  justmecookin on Fri Apr 24, 2009 12:50 pm

Blueberry Pound Cake

2 cups plus 1 tablespoon sugar, divided
1 cup butter or margarine, softened
1 tablespoon vanilla
4 eggs
3 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 cups fresh or frozen, thawed blueberries
1 cup pecans, coarsely chopped
Confectioners Sugar

Preheat oven to 325°. Grease 10-inch tube or fluted tube pan. Sprinkle bottom with 1 tablespoon of sugar. In large mixing bowl, beat remaining 2 cups sugar and butter until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating thoroughly after each addition.

Stir together 2 cups flour and baking powder in small bowl; gradually add to creamed mixture, beating until smooth. In small bowl, combine remaining 1 cup flour, blueberries and nuts. Stir to coat well. Gently fold into batter.

Spoon batter into prepared pan and bake for 1 hour 15 minutes or until toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pan. Invert cake onto cooling rack and cool completely. Before serving, dust with confectioners' sugar if desired. Makes 16 servings.

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Re: Cake Recipes

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