Cake Recipes

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Cafe Espresso Cake

Post  justmecookin on Fri Apr 24, 2009 1:00 pm

Cafe Espresso Cake

Cake:
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso granules
1/3 cup water

Frosting:
1 (3 oz) pkg. cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon instant espresso granules
1/3 cup milk
1 (1-lb.) pkg. Confectioners Sugar

Preheat oven to 350. Grease and flour a 8-inch round baking pan.

Cake: With mixer at slow speed, add eggs to remaining frosting in mixing bowl. Add vanilla; beat until blended. In small bowl, combine flour, baking powder and salt. Dissolve espresso granules in water. Add flour mixture to mixing bowl alternately with water mixture and continue beating 1-2 minutes or until well blended.

Pour into pan and bake 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Place cake on serving plate. Spread sides and top of cake with remaining frosting. Set aside.

Frosting: In large mixing bowl, beat cream cheese and butter at medium speed until smooth. Dissolve instant espresso in milk. Add confectioners' sugar to cream cheese mixture alternately with milk mixture, beating 1-2 minutes or until blended. Remove 1 cup of frosting from bowl and set aside.

Variations: Drizzle frosted cake with melted chocolate or decorate with chocolate curls.

Garnish sides and top of cake with chopped pecans, hazelnuts or walnuts. Decorate cake with chocolate-covered espresso beans and dust with cocoa powder.

Spoon melted chocolate into small plastic bag; snip one corner off bag. Pipe melted chocolate in a tea-cup design onto a baking sheet lined with wax paper. Let stand until firm. Peel away waxed paper and garnish cake slices.

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Brown Sugar Pound Cake with Rum Sauce

Post  justmecookin on Fri Apr 24, 2009 1:05 pm

Brown Sugar Pound Cake with Rum Sauce

Cake:
1 cup (2 sticks) butter, softened
2 cups dark brown sugar, firmly packed
1 cup sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp baking powder
1 cup milk
2 tsp. vanilla

Caramel Rum Sauce:
1/2 cup whipping cream
1/2 cup butter
1/2 cup dark brown sugar
1/2 cup sugar
2 tbsp. light corn syrup
3 tbsp. dark rum

Be sure to cream butter and sugar thoroughly, then add eggs, one at a time. This step is very important in this recipe. The air incorporated during this process is the main leavening agent, and will give the cake a smooth, moist but dense texture. Without this process, the cake will fall.
Instructions

Preheat oven to 325. Grease and flour a 10-inch tube pan. Cream butter and sugars until very light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients, then add to batter alternately with milk, beginning and ending with the flour mixture. Add vanilla. Fill prepared pan and bake for 1 hour and 35-40 minutes or until pick inserted in center of cake comes out clean. Cool cake completely, then remove from pan. To serve, drizzle with rum sauce.

To prepare caramel rum sauce, combine cream, butter, sugars, corn syrup and rum in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool slightly. Drizzle over cake. Makes 12 servings

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Angel Food Cake

Post  justmecookin on Fri Apr 24, 2009 1:16 pm

Angel Food Cake

1 1/2 cups sugar
1 cup cake flour
1 1/2 cups egg whites (10 to 12 large)
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 cup sugar

Preheat oven to 350. In small bowl, stir together confectioners' sugar and flour; set aside. In large bowl, add egg whites, cream of tartar and vanilla. With mixer at high speed, beat until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into
ungreased 10-inch tube pan and with spatula, cut through batter to break any large air bubbles. Bake 40-45 minutes or until top of cake springs back when lightly touched with finger.

Invert cake in pan on funnel, cool completely. Using a narrow spatula, loosen sides of cake from pan; remove cake to serving platter. Makes 12 servings.

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Cream Cheese Pound Cake

Post  justmecookin on Sun May 31, 2009 9:48 am

Cream Cheese Pound Cake

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired. Makes 16 servings.

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Lemon Meringue Cake

Post  justmecookin on Sun May 31, 2009 9:49 am

Lemon Meringue Cake

1/4 cup butter, softened
1/2 cup sugar
1 egg
2 egg yolks
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup milk

Filling:
3/4 cup sugar
1/3 cup all-purpose flour
1 cup water
2 egg yolks, lightly beaten
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter

Meringue:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

In a large bowl, cream butter and sugar until light and fluffy. Add egg and yolks; mix well. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.

Pour into greased and floured 9-in. round baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack and cool completely.

For filling, combine sugar and flour in a heavy saucepan. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.

Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, butter and lemon peel. Cool to room temperature without stirring. Place cake on a baking sheet; spoon filling on top of cake to within 1/2. of edge.

For meringue, let egg whites stand at room temperature for 30 minutes. In a small bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Carefully spread over filling, sealing to edges of cake. Bake at 350 for 12-15 minutes or until lightly browned. Makes 6-8 servings.

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Mandarin Orange Cake

Post  justmecookin on Sun May 31, 2009 10:42 am

Mandarin Orange Cake

1 can (11 ounces) mandarin oranges, undrained
1 package (18-1/4 ounces) yellow cake mix
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract

Topping:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed

Drain oranges, reserving juice. Set oranges aside. In a large bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving. Makes 12-16 servings.

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Tiramisu Toffee Torte

Post  justmecookin on Sun May 31, 2009 1:22 pm

Tiramisu Toffee Torte

1 package (18-1/4 ounces) white cake mix
1 cup strong brewed coffee, room temperature
4 egg whites
4 Heath candy bars (1.4 ounces each), chopped

Frosting:
4 ounces cream cheese, softened
2/3 cup sugar
1/3 cup chocolate syrup
2 teaspoons vanilla extract
2 cups heavy whipping cream
6 tablespoons strong brewed coffee, room temperature
1 Heath candy bar (1.4 ounces), chopped

Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, combine the cake mix, coffee and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in chopped candy bars. Pour into prepared pans.

Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool.

For frosting, in a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate syrup and vanilla. Add the whipping cream. Beat on high speed until light and fluffy, about 5 minutes.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons of the coffee. Spread with 3/4 cup frosting. Repeat twice. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight. Garnish with chopped candy bar. Store in the refrigerator. Makes 12-14 servings.

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Ricotta Nut Torte

Post  justmecookin on Sun May 31, 2009 1:31 pm

Ricotta Nut Torte

2 cartons (15 ounces each) ricotta cheese
1-1/2 cups sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1 milk chocolate candy bar (7 ounces), grated

Batter:
2/3 cup shortening
1-2/3 cups sugar
3 eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk

Frosting:
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Whole hazelnuts and chocolate curls, optional

For filling, in a small bowl, beat ricotta cheese and sugar until smooth; beat in vanilla. Fold in pecans and chocolate. Cover and refrigerate.

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Pour into three waxed paper-lined 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Cut each cake in half. Place one bottom layer on a serving plate; spread with 1 cup filling. Repeat layers four times. Top with remaining cake. Cover and refrigerate overnight.

In a bowl, beat cream until thickened. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over top and sides of cake. Garnish with hazelnuts and chocolate curls if desired. Refrigerate leftovers. Makes 12 servings.

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Blueberry-Pecan Cake

Post  justmecookin on Mon Jun 01, 2009 2:03 pm

Blueberry-Pecan Cake

Cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
3/4 cup granulated sugar
2 large eggs
2/3 cup buttermilk
2 teaspoons grated orange rind
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 tablespoons sifted powdered sugar

Preheat oven to 350. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour. Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk.

Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.

Bake at 350 for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges. Makes 10 servings

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Creamy Center Cupcakes

Post  justmecookin on Tue Jun 02, 2009 10:51 am

Creamy Center Cupcakes

1 package (18-1/4 ounces) devil's food cake mix
3/4 cup shortening
2/3 cup confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
2 cans (16 ounces each) chocolate frosting

Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Add marshmallow creme and vanilla and mix well. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting. Makes 2 dozen.

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Hot Fudge Swirl Cake

Post  justmecookin on Wed Jun 03, 2009 1:05 pm

Hot Fudge Swirl Cake

Flour No-Stick Spray
1 (18.25 oz.) package Devils Food Cake
1 1/4 cups water
1/2 cup Pure Vegetable Oil
3 large eggs
1/2 cup miniature semi-sweet chocolate chips
1 1/2 cups Hot Fudge Spoonable Ice Cream Topping
1 (16 oz.) can Vanilla Frosting

Heat oven to 350. Spray a 15 x 10 x 1-inch baking pan with flour no-stick cooking spray. Combine cake mix, water, oil and eggs in large bowl; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in chocolate chips. Pour into prepared pan.

Bake 18 to 28 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Gently spoon and spread 1 1/4 cups warm fudge topping evenly over cake. Cool 1 hour or until completely cooled.

Spoon vanilla frosting carefully onto fudge layer; spread evenly to edges. Spoon remaining 1/4 cup warm fudge topping in teaspoonfuls over frosting; swirl with back of spoon to marble. Makes 36 servings

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Butterscotch Swirl Cake

Post  justmecookin on Thu Jun 04, 2009 2:09 pm

Butterscotch Swirl Cake

1 cup butter, softened
2 cups sugar
6 eggs
3 teaspoons rum extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant butterscotch pudding mix
3/4 cup butterscotch ice cream topping

Butterscotch Glaze:
1/4 cup butter, cubed
1/4 cup packed brown sugar
2 tablespoons milk
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition.

Transfer 2 cups of batter to another large bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.

Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans. Makes 12 servings.

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Strawberry Chocolate Shortcake

Post  justmecookin on Thu Jun 04, 2009 2:11 pm

Strawberry Chocolate Shortcake

3-1/2 cups biscuit/baking mix
2/3 cup plus 2 teaspoons sugar, divided
1/2 cup baking cocoa
1 cup milk
1/3 cup butter, melted
1 egg white
2-1/2 pints fresh strawberries
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 cup chocolate syrup

In a bowl, combine biscuit mix, 2/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 in. apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400 for 15-18 minutes. Cool on wire racks.

Set aside 10 whole strawberries; slice remaining strawberries. In a bowl, beat cream and confectioners' sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half of the whipped cream and all of the sliced berries between cake layers. Spoon remaining whipped cream on top. Drizzle with chocolate syrup; top with a whole berry. Makes 10 servings.

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Apple Oat Snack Cake

Post  justmecookin on Thu Jun 04, 2009 2:15 pm

Apple Oat Snack Cake

1 cup boiling water
1/2 cup old-fashioned oats
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup sugar
3/4 cup packed brown sugar
1/3 cup unsweetened applesauce
1 egg
1-1/2 teaspoons vanilla extract
1 medium apple, peeled and chopped

Topping:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter

In a bowl, combine boiling water and oats; set aside. In a large bowl, combine the flour, baking soda, cinnamon and salt. In a bowl, combine the sugars and applesauce; beat well. Add the egg, vanilla and oat mixture; mix well. Stir into dry ingredients just until combined. Fold in apple.

Pour into an 8-in. square baking dish coated with cooking spray. For the topping, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 12 servings.

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Chocolate Orange Cupcakes

Post  justmecookin on Thu Jun 04, 2009 2:51 pm

Chocolate Orange Cupcakes

1-1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup semisweet chocolate chips
Confectioners' sugar

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick).

Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Makes 9 cupcakes.

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Almond Chocolate Torte

Post  justmecookin on Fri Jun 12, 2009 10:58 am

Almond Chocolate Torte

2/3 cup sliced almonds, toasted
8 squares (1 ounce each) semisweet chocolate
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
2 cups heavy whipping cream, whipped

Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly.

In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved.

Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours. Makes 10-12 servings.

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Hot Fudge Cake

Post  justmecookin on Fri Jun 12, 2009 11:00 am

Hot Fudge Cake

1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoon vegetable oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth. Spread in an ungreased 9-in. square baking pan.

Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Makes 9 servings.

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Chocolate Chip Pound Cake

Post  justmecookin on Fri Jun 12, 2009 11:02 am

Chocolate Chip Pound Cake

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 cups (16 ounces) sour cream
2 cups (12 ounces) semisweet chocolate chips

Glaze:
1/4 cup semisweet chocolate chips
2 tablespoons butter
1-1/4 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a saucepan over low heat, melt chocolate chips and butter. Remove from the heat; whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake. Makes 12-14 servings.

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Root Beer Float Cake

Post  justmecookin on Fri Jun 12, 2009 11:04 am

Root Beer Float Cake

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping mix

In a large bowl, combine dry cake mix, 1-1/4 cups root beer, oil and eggs; beat on low speed for 30 minutes. Beat on medium for 2 minutes.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Makes 12-16 servings.

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Glazed Lemon Bundt Cake

Post  justmecookin on Fri Jun 12, 2009 11:06 am

Glazed Lemon Bundt Cake

1 cup butter, softened
2 cups sugar
4 eggs
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon grated lemon peel

Glaze:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place waxed paper under rack. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving. Makes 12-16 servings.

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Peanut Butter Banana Cake

Post  justmecookin on Fri Jun 12, 2009 11:09 am

Peanut Butter Banana Cake

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup milk

Frosting:
1/3 cup creamy peanut butter
1/3 cup milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition.

Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Makes 12-15 servings.

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Sour Cream Chocolate Cake

Post  justmecookin on Fri Jun 12, 2009 11:14 am

Sour Cream Chocolate Cake

1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Frosting:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioners' sugar

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.

Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a microwave, melt chocolate chips and butter over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Makes 16 servings.

justmecookin

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Cream Cheese Pound Cake

Post  justmecookin on Sat Jun 13, 2009 7:21 am

Cream Cheese Pound Cake

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/3 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add flour; beat just until blended.

Pour into a greased and floured 10-in. tube pan. Bake at 300 for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Makes 12-16 servings.

justmecookin

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Chocolate Cake

Post  justmecookin on Sat Jun 13, 2009 7:22 am

Chocolate Cake

3 cups packed brown sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1-1/3 cups sour cream
1-1/3 cups boiling water

Frosting:
1/2 cup butter, cubed
3 squares (1 ounce each) unsweetened chocolate
3 squares (1 ounce each) semisweet chocolate
5 cups confectioners' sugar
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract

In a bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined.

Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.

For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake. Makes 12-14 servings.

justmecookin

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Banana Coconut Cake

Post  justmecookin on Mon Jun 15, 2009 8:49 am

Banana Coconut Cake

3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup chopped pecans, optional
1 cup flaked coconut

Butter Cream Frosting:
1/2 cup shortening
1/2 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
Pinch salt
1/4 cup cold evaporated milk

In a bowl, cream shortening and sugar until fluffy. Add eggs; beat for 2 minutes. Add bananas and vanilla; beat for 2 minutes. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Stir in pecans if desired. Pour into two greased and floured 9-in. round baking pans. Sprinkle each with coconut.

Bake at 375 for 25-30 minutes or until cake tests done; loosely cover with foil during the last 10 minutes of baking. Cool in pans 15 minutes before removing to a wire rack, coconut side up.

In a bowl, cream shortening and butter. Add remaining frosting ingredients. Mix on low until combined; beat on high for 5 minutes. Place one cake layer, coconut side down, on a cake plate; spread with some of the frosting. Top with second layer, coconut side up; frost sides and 1 in. around top edge of cake, leaving coconut center showing. Makes 12 servings.

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Re: Cake Recipes

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