Cake recipes?

Anyone know an awesome cake recipe.We've got friends coming this weekend adn I want to make something totally kick @ss!Cake recipes?
This cake is absolutely to die for.





Italian Cream Cake





Cake: -2C flour -2Csugar -5eggs -1Cbuttermilk -1 Tsp. baking soda -2tsp. vanilla -1/2C butter -1/2 C oil





1. Cream together butter and oil in a large bowl with a mixer. 2. Mix in sugar. 3. Add egg yolks one at a time. 4. Mix together flour and baking soda. 5. Add flour mix to butter/sugar mix alternately with the buttermilk. 6. Mix in the vanilla and egg whites. 7. Pour it evenly into several greased circular cake pans and bake at 350 for 35-40 minutes.





The best frosting for this cake is cream cheese frosting:


-8oz. cream cheese -1/2C butter -2 Tbs. vanilla -1tsp. lemon juice -1 lb. powdered sugar





1. Cream together cream cheese and butter. 2. Gradually mix in sugar. 3. Mix in vanilla and lemon juiceCake recipes?
got something really simple for you





Chocolate cake


your gonna use a Duncan Hines cake mix and your gonna follow the recipe except for the water your gonna use 1 cup water and 1/4 cup light corn syrup and then full it up to the 1/3 with water.





bake at a lower temp to avoid crunchy edges.





I make it this way all the time and my family loves it





I frost it then,I drizzle it with a ganache











Ganache


1 cup chocolate chips


1/2 cup heavy whipping cream





heat the whipping cream until steaming then add the chocolate chips.





It makes the cake look very impressive like you spent forever on it
I recently learned a kick *** cake recipe that would even impress Marie Calenders and Sarah Lee.


Simply combine a Betty Crocker-Yellow cake with a home-made cornbread mixture using of course real corn meal. It's a smash hit and is without a doubt award winning at all my pot-luck functions. Very easy to make.


If you feel like getting exotic, browse around the net for Moon Cake. My aunt used to make as a kid and it was outstanding. It's comparable to coffee cake. Try that cornbread-cake though. It's an instant winner.
Paula Deen's red velvet cake is really awesome and pretty as well. I just made this last night using fresh golden pineapple for my son's GF who had never had Pineapple upside down cake ( can you imagine) and everyone loved it


Pineapple Upside Down Cake





2 c. firmly packed light brown sugar


1/3 c. butter, melted


2 T. pineapple juice


7 ( used fresh, don't count, just fill up the bottom)canned pineapple rings, drained


7 (ditto) maraschino cherries


2 c. sifted flour


1 1/2 t. double acting baking powder


1/2 t. baking soda


3/4 t. salt


3/4 t. cinnamon


1/2 t. allspice


1/3 c. shortening


1 egg


3/4 c. plus 2 T. sour milk or buttermilk





Combine 1 c. brown sugar, butter, and pineapple juice. Mix and spread in 9x2 round pan or 9x9 square pan. Arrange pineapple slices over sugar mixture and place cherries in center of rings.





Sift flour, baking powder, soda, salt, and spices together and set aside. Cream remaining cup of sugar and shortening. Add egg, beating until light. Alternately add flour mixture and milk, beating after each addition until smooth. Spoon batter on top of pineapple. Bake in moderate oven 375 degrees for 45-50 minutes or until done. Cool 5 minutes then invert pan on serving place. Serve warm.





here is the link to Paula's Grandmother's recipe for red velvet cake, just in case


http://www.foodnetwork.com/food/recipes/…
Oreo Pound Cake or Cookies N Cream Pound Cake or the Cake That I


Ingredients


# 1 1/2 cups sugar


# 1 cup butter (softened NO SUBSTITUTIONS)


# 2 cups cake flour


# 1/2 teaspoon salt


# 5 large egg


# 1 teaspoon vanilla


# 1 cup crushed Oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!)


# 1 cup vanilla frosting (Betty Crocker works great!)


Directions





1.


1


Cream butter, sugar and vanilla.


2.


2


Gradually add flour and salt.


3.


3


Add eggs one at a time.


4.


4


Mix until well blended.


5.


5


Fold cookies in until well blended.


6.


6


Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.


7.


7


Bake at 325°F for 1 hour or until knife comes out clean.


8.


8


let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).


9.


9


Place cake on wax paper.


10.


10


Heat frosting in it's container in microwave 20 seconds or until it can be poured.


11.


11


Pour over cake.


12.


12


Garnish with additional crushed cookies.
CREAM CHEESE POUND CAKE





1 cup margerine, softened


1/2 cup butter, softened ( do not substitue)


8 ounces of cream cheese, softened


3 cups sugar


6 eggs


3 cups flour


2 tsp vanilla





Combine first 3 ingredients


Creaming them well


Gradually add sugar, beating until light and fluffy


Add eggs 1 at a time, beating each one


Add flour mixture to creamed mixture, stirring until combined


Stir in vanilla





Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans


Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary


Cool in pan for 10 min


Remove and cool completely





-------------


The Best Chocolate Cake





I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.








INGREDIENTS


2 cups white sugar


2 cups all-purpose flour


1/2 cup butter


1/2 cup vegetable oil


1 cup water


1/4 cup unsweetened cocoa powder


1 teaspoon baking soda


1/2 cup buttermilk


2 eggs


1 teaspoon salt


1 teaspoon ground cinnamon


1 teaspoon vanilla extract


1/2 cup butter


1/4 cup unsweetened cocoa powder


1/4 cup milk


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans





DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.


Sift 2 cups white sugar and 2 cups flour together; set aside.


In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.


Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.


Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.


To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.


Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. .


---------


PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE





Filling:


4 pkg (8 oz.) Philadelphia Cream Cheese, softened


1 cup sugar


1 tsp. vanilla


1 pkg. ( 8 squares) Baker's Semi-sweet Baking chocolate,


melted, and slightly cooled.


1/4 cup hazlenut liquer (optional)


4 eggs





Crust:


18 OREO Chocolate sandwich cookies, finely crushed


2 TBSP butter or margarine, melted





Crust: Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.





Filling: Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add chocolate, liquer, and eggs, mix just until blended. Pour over crust. Bake at 325 for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300 for 60 to 65 minutes or until center is almost set if using a dark non-stick springform pan) Run knife or metal spatula around rim to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight





-----------------


White On White Cake








1 box white cake mix


15 oz can cream of coconut


8 0z of frozen whip cream


14 oz flaked coconut





In 9x13 pan, bake cake according to directions


Using a fork poke holes in baked cake, while warm


Spoon cream of coconut over it


Cool completely


Spread whip cream over cake


Sprinkle with coconut


Keep refrigerated, wonderful while cold








Chocolate Mousse Torte


This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!





CAKE


3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar


1 1/4 cup water, divided


2 1/4 cup flour


1 tsp baking soda


1/4 tsp salt


1 1/2 cup sugar


1/4 cup butter, softened


1/4 tsp vanilla


2 eggs





MOUSSE FILLING


1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar


2 TBSP of sugar


1 1/2 cup heavy cream, divided





VIENNESE GLAZE


4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar


2/3 cup heavy cream


3 TBSP powdered sugar


1/4 tsp vanilla





Cake


Preheat oven to 375


Combine over hot water ( not boiling)


3 baking bars and 1/4 cup water


Stir until bars are melted and mixture is smooth


Set aside


Combine flour, salt and baking soda


Set aside


Combine sugar, butter, and vanilla, beat well


Add eggs one at a time


Blend in chocolate mixture


Gradually add flour mixture with 1 cup of water


Spread into 4 greased 9 inch round pans





This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.





Cool cakes and remove form pans


Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling


A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze


The glaze will set very fast and it will have a veery nice smooth look to it.





GLAZE


In med pan over low heat


Combine chocolate bars, heavey cream, and powdered sugar


Stir untill mixture is smooth


Add vanilla


Transfer to small bowl


Cool to room temp


Pour over cake





If I make this in the summer I like to get leaves like lilac ones, wash them and dry


Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden


Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.








E-Z Cake Recipes





NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.








WHITE CAKE MIX………………………………..7-UP OR STRAWBERRY SODA


CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)


ORANGE CAKE MIX….ORANGE SODA


PINEAPPLE MIX….PINEAPPLE SODA


SPICE MIX…..ROOT BEER SODA ETC





POUR CAKE MIX IN BOWL


ADD SODA USE LOAF CAKE PAN


BAKE 350 DEGREES AS BOX SAYS.


(PREPARE PAN WITH SPRAY)


Your choice of frostings or use cool whip.








Whipped Cream Frosting





COOK UNTIL THICK:


1 cup milk


4 TBLS. Flour


set aside to cool





BEAT:


Together….3 minutes


½ cup margarine


½ cup shortening (Crisco…NOT cooking oil)





ADD:


1 cup sugar


(1/4 cup at a time, beat thorouhly)


1 tsp. Vanilla





ADD :


Gradually add flour %26amp; milk mixture





BEAT:


Until the consistency of


Whipped Cream








Found following recipe….not tried it yet.


Passed it on to a lady who did.


Family enjoyed, no complaints.





SARA LEE TIRAMISU (E-Z)


Tiramisu –





Ingredients:





1 Sara lee pound cake (10 3/4oz.)


16 oz Non-dairy whipped topping;


1/4 c Strong-brewed coffee


1/2 c Sweetened cocoa powder





Instructions:





Cut pound cake vertically into 10 equal-size slices.


Drizzle coffee over each slice; set aside.


In a large bowl, combine whipped topping and 1/4 cup cocoa, mixing until blended.


Place 5 cake slices on a flat surface.


Evenly spread a thick layer of whipped topping mixture over each slice.


Top each with a second cake slice, sandwich-style.


Transfer to individual dessert plates.


Spread each cake ';sandwich'; with whipped topping mixture.


Cut ';sandwiches'; diagonally in half.


Sprinkle with remaining cocoa; serve immediately.











GOOEY CAKE


INGREDIENTS %26amp; DIRECTIONS:





Mix together thoroughly:


1 box yellow cake mix


2 eggs


2 sticks melted butter


Pour into a (DEEP) lightly greased 9 x 13 baking pan


Mix together thoroughly:


8oz. package cream cheese


2 eggs


1 pound box sifted powdered sugar


Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.








CHOCOLATE ECLAIR CAKE


(NO BAKE)





INGREDIENTS:





1 large package Vanilla instant pudding


1 small package Vanilla instant pudding


3 1/2 cups milk


1 8oz. container Cool Whip


1 box Honey Graham Crackers





DIRECTIONS:





1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.


2.) Fold in Cool Whip.


3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.


4.) Make a second layer of crackers and pour remaining pudding over crackers.


5.) Make a 3rd layer of crackers over pudding.


6.) Prepare Topping.





Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar


1 teaspoon vanilla








Spread evenly over chilled cakes. Refrigerate overnight before serving..








STRAWBERRY CAKE


%26amp;


FROSTING





Mix:


1 white cake mix


1 box strawberry Jell-O (powder)


3 Tablespoons flour





ADD %26amp; mix thoroughly:


1 cup cooking oil


1/2 cup water





ADD:


4 eggs, one at a time


1/2 box frozen strawberries (thawed)





POUR:


Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.





FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.











JELL-O CAKE


CAKE:


1 box yellow cake mix


1 large box Jell-o gelatin


12 oz. Can soda pop


Bake cake as directed on box.


Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.


Prepare Jell-o, using more soda pop in place of water.


Pour Jell-o/soda mixture over cake.


Refrigerate 2 hours.





TOPPING:


8OZ. CONTAINER Cool Whip


1 small pkg. instant Jell-o pudding





Mix pudding, as directed and let stand 15 minutes until thick. Blend


in Cool Whip spread over cake.


Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.


Could decorate with sweet slices of strawberries.











PINEAPPLE CAKE





INGREDIENTS:


1 box Duncan Hines Pineapple Supreme Cake Mix


1 large can crushed pineapple, drained, save juice


1 small box vanilla instant pudding


1 cup milk


1 8oz. container Cool Whip





DIRECTIONS:


Prepare cake according to package directions.


On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.


Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.








Buttermilk Chocolate Cake %26amp; Icing


(Hubby’s mother’s recipe…not made it yet.)





Sift together:


2 c. flour


4 TBLS. Cocoa


1 ½ tsp. Soda





Add:


2 c. firmly packed brown sugar


3 heaping TBLS. Butter


1 ½ c. buttermilk


1 tsp. Vanilla





Bake:


In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.





Icing


1 box powdered sugar (sifted)


3 TBLS. Cocoa


butter (size of a walnut)


1 TBLS. Karo Syrup


coffee – enough to spreading consistency.





(Sister-in-law said cake tends to sink, some, in middle when iced.)





Mocha Frosting





1 tsp coffee crystals


1/4 cup milk or cream


1/4 cup cocoa powder


5 cups confectioners (powdered) sugar


6 tbs butter


1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)





Blend everything until smooth. Makes enough for one 13x9 cake.





Royal Icing


3 ounces pasteurized egg whites


1 teaspoon vanilla extract


4 cups confectioners' sugar





In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
These 3 are very good!! All of them have great reviews!! Hope you like them %26amp; enjoy!!!!!





German Lemon Cake





INGREDIENTS


1 1/8 cups butter, softened


1 1/4 cups white sugar


5 eggs


3 tablespoons rum


1 cup all-purpose flour


1 cup cornstarch


1/3 cup lemon juice


1 cup confectioners' sugar











DIRECTIONS


Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan.


In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan.


Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan.


While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.














Lemon Cake with Lemon Filling and Lemon Butter Frosting -- Tried %26amp; true!! Handed down to me from my grandmother. Very Yummy!!!!





INGREDIENTS


2 cups all-purpose flour


2 teaspoons baking powder


1 teaspoon salt


1/2 cup butter


1 1/4 cups white sugar


3 eggs


1 teaspoon vanilla extract


1 cup milk





3 tablespoon grated lemon zest


1/2 cup fresh lemon juice


1 tablespoon cornstarch


6 tablespoons butter


3/4 cup white sugar


4 egg yolks, beaten





4 cups confectioners' sugar


1/2 cup butter, softened


2 tablespoons fresh lemon juice


3 teaspoon grated lemon zest


2 tablespoons milk











DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.


In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.


Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.


To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).


Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.


To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.


To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.











Applesauce Rum-Raisin Cake -- note soak raisins overnight.





INGREDIENTS


1/2 cup golden raisins


1/2 cup raisins


1/3 cup dark rum


1/2 cup butter, softened


1 cup white sugar


2 eggs


1 cup all-purpose flour


1 cup whole wheat flour


1 tablespoon cornstarch


2 teaspoons baking soda


1 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/4 teaspoon salt


1 tablespoon unsweetened cocoa powder


1/2 cup chopped walnuts


1 1/2 cups applesauce











DIRECTIONS


Place all the raisins in a small bowl with the rum and let sit overnight, if possible


Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.


In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.


In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.


Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.