Cake recipes?

my mothers birthday is coming up and i want to make her a new more modern cake. Any recipes that are a little different from the pilsbury traditional?Cake recipes?
Mandarin Orange Cake





Cake:


1 Butter-Recipe yellow cake mix


1/3 cup vegetable oil


3 tablespoons water


3 large eggs


1 small can mandarin orange slices with juice








Filling:


12 ounces whipped topping (cool-whip)


1 large box vanilla instant pudding


1 can crushed pineapple in juice








Preheat oven to 350.





Mix together all cake ingredients. Place batter into 3 greased and floured round cake pans.





Bake 23-25 minutes, or until cake springs back when touched.





Mix filling ingredients together by hand (fold) and spread between layers and on top and sides of cake. Keep refrigerated.








MMMMM...So good!





Happy Birthday to your Mom!Cake recipes?
Red Velvet Cake IIISUBMITTED BY: Mary





';Moist and delicious easy cake!';





Original recipe yield:


1 - 9 x 13 inch cake





PHOTO BY: Autumn US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 (18.25 ounce) package yellow cake mix


1 (3.5 ounce) package instant vanilla pudding mix


4 eggs


1 ounce red food coloring


1/2 cup vegetable oil


1 cup water


1 tablespoon distilled white vinegar


1 tablespoon unsweetened cocoa powder


1 cup cold milk


1 (8 ounce) package cream cheese


1 (3.5 ounce) package instant vanilla pudding mix


1 (8 ounce) container frozen whipped topping, thawed


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.


Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.


Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.


Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
A more modern cake? Interesting! Here are some ideas for you to ponder:





1. Hawaiian Cake: bake a yellow cake in a 13 inch cake pan, poke holes in the top when cool and cover with crushed pineapple. Mix up some french vanilla pudding with coconut and top the pineapple. Take Cool Whip and cover the whole thing and refrigerate until serving.





2. Fruit Basket Cake: bake up your usual yellow cake mix in layers. Slice fresh kiwi, strawberries, and add blueberries. Mix them with fruit glaze or Raspberry jam and spread between layers. Make french vanilla pudding and put on top of fruit. Put layers together and use toothpicks to keep the top layer from sliding off. Frost with a nice cream cheese frosting.





3. Devils Food Cake with Lemon Butter Cream. Top with cut up gum drops to form flowers et al.





4. Boston Creme Pie: white cake filled with vanilla custard and topped with a thin chocolate ganache





There are lots of ideas out there for you!
get Betty Crocker cake mix
this cake is unique, fun, delicious and always a hit!





Cream Puff Cake





1 cup water


1/2 cup butter


1 cup all-purpose flour


4 eggs


1 (8 ounce) package cream cheese


4 cups milk


3 (3 1/2 ounce) packages instant vanilla pudding


1 (12 ounce) container Cool Whip


1/4 cup chocolate syrup





Preheat oven to 400 degrees.


In a large heavy suacepan, heat butter and water to boiling over medium-high heat.


Add flour and reduce heat to low.


Cook and stir until it forms a ball and pulls away from the sides of the pan.


Remove from heat and transfer to a large bowl.


Beat in eggs, one at a time, beating well after each egg.


Spread in bottom and up the sides of an ungreased 9x13 inch pan.


Bake at 400 degrees for 35 minutes.


Cool completely.


To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.


Add pudding mix and beat until thickened.


Spread over cooled shell.


Top with whipped topping, and drizzle chocolate syrup over the top.





Here is another cake recipe that is different from your average birthday cake but SO GOOD!!! Amazingly moist and chocolatley...One of my favorite cakes of all time-





Zucchini Chocolate Cake





1/2 cup butter


1/2 cup vegetable oil


1 3/4 cups sugar


2 large eggs


1/2 cup buttermilk or sour milk


1 teaspoon vanilla


1/4 cup cocoa


2 1/2 cups flour


1 teaspoon baking soda


1 teaspoon salt


2 cups zucchini, grated


3/4 cup chocolate chips


1/2 cup walnuts





Cream butter then add oil and sugar; mix.


Add next 8 ingredients; mix well.


Fold in the chips and nuts by hand.


Put in a greased and floured 9 x 13 pan.


Bake at 325掳 for 1 hour or until done.
Ice Cream Cake





INGREDIENTS


1 (18.25 ounce) package chocolate cake mix


1/2 gallon chocolate ice cream, softened


DIRECTIONS


Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.


Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.


Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.


Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.


Cover with waxed paper and freeze until very firm. Decorate as desired.
Does she like Chocolate and Cherrys? If you like I'll email you my Black Forrest recipe. It's slightly differnt from others I've found, but guarnenteed to please! I'd have emailed it already but noticed you don't allow emails. I think it's too long to post here!
Here are my favorite two cake recipe's. Both of them are out of this world.





Coconut Cake





1 Box White or Yellow Cake mix


1 Can Eagle Brand Milk


1 Sm. container Cool Whip


1 bag coconut ( I just use the frozen)





Bake cake according to pkg. directions. When done, poke hole all over the top using a fork. Pour milk on top and let set for 10-15 minutes. Spread with cool whip when cool and sprinkle with coconut. Keep refrigerated.





*** This cake so does not even taste like you bought it in a box. It is delicious. My family owns a coffee shop and we do several after hour parties. This is ALWAYS on everyone lists of food that we prepare for the parties. Definitely try it.





Red Velvet Cake





2 and 1/2 c. sifted flour


1 and 1/2 c. sugar


1 t. cocoa


1 c. buttermilk


1 and 1/2 c. oil


1 t. vinegar


1 t. vanilla


2 eggs


1 bottle red food coloring





Mix your dry ingredients together. Then add remaining ingredients and blend well. Bake at 350 degrees for 23-30 minutes.





For the icing:


8 oz cream cheese, softened


1 stick butter, softened


1/2 t. vanilla


1 box powdered sugar


1 c. chopped pecans





Mix all ingredients until smooth. Spread over the top of cooled cake.





Oh my goodness!!! Better than sex!! LOL!





Hope these help.
More modern? Huh? You mean shape, frosting, decorations or flavor? You can make a mango cake, I hear they are all the rage. Me? I'll stick with the basics! Yum!





The above are regular same old, same old: Who hasn't heard of or had a Black Forest cake? and Ice Cream Cake? Who that's cutting edge there.
Peanut Butter Cake II


If you like peanut butter without chocolate, you will love this cake. If you don't have cream, you may substitute milk.





INGREDIENTS


1/2 cup creamy peanut butter


1/2 cup butter, softened


4 eggs


1 (18.25 ounce) package butter cake mix


2/3 cup water





1 cup peanut butter


1/2 cup butter, softened


4 cups confectioners' sugar


1/3 cup heavy cream


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.


Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.


Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.


To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
This recipe isn't modern but tradional but may be it can help you.


I'm sorry to write only Italian recipes but I know only recipes of my country.





Tiramis霉





400 g (14 oz) sponge biscuits (lady-


fingers)


500 g (1,1 lb) mascarpone cheese


2 eggs


3 egg yolks


250 g (8 1/2 oz) icing sugar


300 ml (10 fl oz - 1 1/4 C) strong coffee


20 g (3/4 oz) powdered bitter cocoa





Prepare the mascarpone cream. Mascarpone is a soft cheese from Italy. Beat the eggs, egg yolks and icing sugar for a long time until you have a foamy mixture. You can also use an electric whisk. Add the mascarpone cheese with circular movements from the bottom upwards, using a wooden spoon.


Arrange half the biscuits on the bottom of a rectangular deep dish. Brush them with strong coffee without sugar, cover with half the mascarpone cream and level the surface. Add a second layer of biscuits, brush them with the remaining coffee and cover with the remaining mascarpone cream. Level the surface and sprinkle with the powdered bitter cocoa. Let the cocoa pass through a strainer.


Chill until serving.





Note


- The cake is tastier if you prepare it some hours before serving it. Use only new-laid eggs and new mascarpone if you want to preserve this cake not only for 24 hours.
MANGO UPSIDE DOWN CAKE


Serves: 6





1 tablespoon butter


2 tablespoons brown sugar


1 large mango


1/4 cup butter


1/2 cup sugar


1 large egg


1 cup flour, sifted


1/2 teaspoon salt


1/2 teaspoon baking soda


1/2 cup vanilla non-fat yogurt


1 teaspoon lime zest





Brush a 9-inch cake pan with melted butter, sprinkle with brown sugar.


Peel and slice mango, lay mango slices in prepared pan in a circular pattern.


Cream butter and sugar; add the egg.


Combine dry ingredients and sift.


Alternately add dry ingredients and yogurt to butter mixture.


Bake at 350 degrees for about 25 minutes.


Remove from oven and invert on cooling rack.


Should be served the same day.
Mango Cake





INGREDIENTS


1 1/2 cups all-purpose flour


1 teaspoon baking soda


2/3 cup butter


1 cup white sugar


2 eggs


1 cup buttermilk


1 teaspoon vanilla extract


1 cup mango puree


1/2 cup chopped walnuts


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch loaf pan.


Cream butter or margarine and sugar till light and fluffy. Add eggs and beat well. Mix together flour and baking soda; blend into creamed mixture. Fold in buttermilk, vanilla, mango puree, and chopped nuts. Pour batter into prepared pan.


Bake for 40 to 50 minutes, or until done.























Irish Cream Cake





INGREDIENTS


1 cup chopped pecans


1 (18.25 ounce) package yellow cake mix


1 (3.4 ounce) package instant vanilla pudding mix


4 eggs


1/4 cup water


1/2 cup vegetable oil


3/4 cup Irish cream liqueur


1/2 cup butter


1/4 cup water


1 cup white sugar


1/4 cup Irish cream liqueur


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.


In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.


Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.


To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.























White Chocolate Raspberry Cheesecake





INGREDIENTS


1 cup chocolate cookie crumbs


3 tablespoons white sugar


1/4 cup butter, melted


1 (10 ounce) package frozen raspberries


2 tablespoons white sugar


2 teaspoons cornstarch


1/2 cup water


2 cups white chocolate chips


1/2 cup half-and-half cream


3 (8 ounce) packages cream cheese, softened


1/2 cup white sugar


3 eggs


1 teaspoon vanilla extract


DIRECTIONS


In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.


In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.


Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.


In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.























Eclair Cakes





INGREDIENTS


2 (3.5 ounce) packages instant vanilla pudding mix


1 (8 ounce) container frozen whipped topping, thawed


3 cups milk


1 (16 ounce) package graham cracker squares


1 (16 ounce) package prepared chocolate frosting


DIRECTIONS


In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.


Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.


Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.























Torta della Nonna ( Grandma's Cake )





2 cups all-purpose flour


1 egg plus 2 yolks


1/2 cup sugar


3 tablespoons sweet butter and 3 tablespoons extra-virgin olive oil, melted together


1/2 teaspoon vanilla extract


Filling:


2 cups fresh ricotta (sheep's milk is best)


1/2 cup pine nuts


1/2 cup sugar


1 lemon, zested and juiced


3 eggs





Preheat the oven to 375 degrees F.


To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.


Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.


To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.























Strawberry Creme Cake





Cake:


Butter, for greasing pans


Flour, for flouring pans


1 (18.25-ounce) box strawberry cake mix


1 (11.5-ounce) can strawberry nectar


3 eggs


1/4 cup vegetable oil


Filling and Frosting:


1 pound fresh strawberries, cleaned


1 cup strawberry jam, divided


1 (16-ounce) container strawberry frosting








Preheat oven to 350 degrees F.


Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.





Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.























Fabulous Red Velvet Cake








1 cup vegetable shortening


2 eggs


1 1/2 cups sugar


1 teaspoon cocoa powder


2 ounces red food coloring


2 1/2 cups cake flour


1 teaspoon salt


1 cup buttermilk


1 teaspoon vanilla extract


1 teaspoon baking soda


1 teaspoon vinegar


White frosting, recipe follows


White Frosting:


2 tablespoons flour


1 cup milk


1 cup unsalted butter


1 cup confectioners' sugar


1 teaspoon vanilla extract





Preheat oven to 350 degrees F.


In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.





Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.





Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting.
This one is soooo good and easy too!





Fast Fixin鈥?Chocolate Chip Cake





1Package Duncan Hines Devil鈥檚 Food Cake Mix


录 Cup Oil


2Eggs


1 录 Cup water


13.9 oz size chocolate instant pudding mix


16 oz bag semi-sweet chocolate chips





Pour oil into a 13x9x2 inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients in pan. Stir with fork until blended. Scrape sides and spread batter evenly in pan. Bake until toothpick inserted in center comes out clean. (350鈥?for 35 to 45 minutes) Cool. Use a knife to loosen cake from sides and serve directly from pan. Store leftover cake loosely covered. This is heavenly when served hot with vanilla ice cream and hot fudge sauce on top!! It鈥檚 also good with a creamy brownie frosting. Transports well also!





Creamy Brownie Frosting





3 tablespoons butter


3 tablespoons cocoa


1 tablespoon honey (or light corn syrup)


陆 teaspoon vanilla


1 cup confectioner鈥檚 sugar


1 to 2 tablespoons milk





Cream butter in a small mixer bowl. Add cocoa, honey and vanilla and blend. Add confectioner鈥檚 sugar and milk. Beat with mixer until of desired spreading consistency. Yields about 1 cup frosting.
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It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
On the back of the Hershey's Cocoa box there is sometimes a recipe for the Perfectly Chocolate cake and the best frosting. I've been making it since I first learned to bake, and haven't found an easier or better chocolate cake. drizzle some melted white chocolate after you frost it and make some designs, or get a chocolate candy bar and using a carrot pealer, shave some chocolate on it to make it a little fancy. Enjoy!! let me know if you try it. I think it's great you wanna do something special for your mom!