Does anyone kno any rrrreeeeeaaalllyyyy gooood cake recipes?

im like addicted to cake and need some easy recipes... got ne?Does anyone kno any rrrreeeeeaaalllyyyy gooood cake recipes?
My favorite and easiest is the jello cake. Bake a white box cake according to directions on the box. Let it cool. Make a box of your favorite jello and then take a chopstick or scewer, or something round like that and poke several holes in the cake - then pour the jello all over the cake. Refrigerate for at least 4 hours and then use cool whip as the frosting! Yummmmmmm, yummmmmm bootsie! It is so refreshing tasting and easy - great spring/summer cake. Enjoy! 脺Does anyone kno any rrrreeeeeaaalllyyyy gooood cake recipes?
Sinful Triple Chocolate Fudge Cake is best.





Ingredients


1 box cooked chocolate pudding mix (4 serving size)


2 cups milk


1 box devil's food cake mix, unprepared


1/2 cup semi-sweet chocolate chips


1/2 cup chopped walnut (optional)





1 Preheat oven to 350 degrees.


2 Prepare pudding with milk as directed on package.


3 Remove from heat and blend dry cake mix into hot pudding.


4The mixture will be very thick and spongy.


5 Pour into greased and floured 9 x 13 inch pan.


6 Sprinkle with chocolate chips and nuts.


7 Bake for 30 to 35 minutes.
Try this Carmel Apple Cake





INGREDIENTS:


1-3/4 cups flour


1 cup brown sugar


1/2 cup sugar


1-1/2 tsp. cinnamon


1/4 tsp. salt


1/2 tsp. baking powder


1/2 tsp. baking soda


1 tsp. vanilla


3/4 cup butter, softened


3 eggs


1-1/2 cups peeled, finely chopped apples (2-3 apples)


1 cup chopped pecans








PREPARATION:


Preheat oven to 350 degrees. Grease bottom only of 13x9'; pan and set aside. In a large bowl, combine all ingredients except apples and pecans. Beat on medium speed until batter is smooth, 2-3 minutes.





Stir in apples and pecans by hand. Pour batter into prepared pan. Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center comes out clean; or until cake springs back when lightly touched with fingertip. Cool completely on wire rack.


Frost cake with Caramel Frosting.
Here's a good one... Also making this frosting on top of an Angel food cake is yummy too.





PEANUT BUTTER CAKE





3 c. flour


3 tsp. baking powder


3/4 tsp. salt


1/2 c. butter


2 1/4 c. brown sugar


1 1/2 tsp. vanilla


3/4 c. peanut butter


3 eggs, beaten


1 1/4 c. milk





Preheat oven to 325 degrees. Cream butter and brown sugar. Add vanilla, eggs, salt, baking powder and peanut butter. Add flour and milk alternately, mixing well each time. Pour into a 9 x 13 inch greased and floured cake pan. BAke for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.





Peanut butter Frosting





PEANUT BUTTER FROSTING





1 lb. powdered sugar


2/3 c. milk


1/2 c. butter


3 Tbs. peanut butter


1 tsp. vanilla





Mix and spread, adding milk to right consistency.
This one is always a hit





HERSHEY'S PERFECT CHOCOLATE CAKE





INGREDIENTS


2 cups white sugar


1 3/4 cups all-purpose flour


3/4 cup HERSHEY庐'S Cocoa Powder


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water





1/2 cup butter


2/3 cup HERSHEY庐'S Cocoa Powder


3 cups confectioners' sugar


1/3 cup milk


1 teaspoon vanilla extract








DIRECTIONS


Heat oven to 350 F. Grease and flour two 9-inch round baking pans.


Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';Perfectly Chocolate'; Chocolate Frosting.


To make ';Perfectly Chocolate'; Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.


One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.


Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.


Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost


Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
This cake is so good that I can hardly stand it! I leave off the Cool Whip. :o)





From:


http://www.cooks.com/rec/doc/0,186,15519鈥?/a>





COCONUT CREAM CAKE





1 yellow cake mix


1 can Eagle Brand milk


1/2 can cream of coconut


1 container Cool Whip


1 pkg. coconut





Bake 1 yellow cake mix in 9x13 pan. Cool and punch holes in cake. Pour 1/2 can cream of coconut. Pour 1 can of Eagle Brand milk. Spread Cool Whip over top of cake and sprinkle with coconut.
well this is easy, it taste REALLY REALLY GOOD! just take your basic white cake and i dunno maybe chocolate depending on the flavor used......make the cake like normal and take any flavor jello and use about 3/4 of the package and just toss in the powder when mixing the cake and bam!!!! its moist and good...we did raspberry last week and it was so good and turned the cake mix a really pretty color....i wonder what blue rasberry would do lol?
I suggest going to www.allrecipes.com put in the type of cake that you want and look for the cake with the most and best reviews.
I have 100's of cake recipe in my cooking group. Come and join


http://groups.msn.com/CookingWithKay








This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.


There is no need for frosting, one of the most moist cake I have ever eaten.





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














If you like coconut..........this is the most wonderful cake !!!!!





White On White Cake


18- 24 servings





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





Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.


Whip 1 cup whipping cream with 2 TBSP to stiff peaks


Gently fold in melted chocolate. Use as directed below





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 from 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