Need some excellent cake recipes old fashion or new!!!!?

Looking for some great cake recipes. Any real good cakes will be great. Examples the red velvet, the old 10-20 layer cakes with the homemade chocolate icings. I am planning a party for my mother whom is terminally ill. Since I know this is her last I need the food to be great. I'm planning for several desserts and many people. thank youNeed some excellent cake recipes old fashion or new!!!!?
I am really sad abt ur mother condition I pray for her health.Hope u like these recipe %26amp; make ur mom day.





*Golden Layer Cake





2 1/4 cups sifted cake flour


1 1/2 cups sugar


1 tablespoon baking powder


1 teaspoon salt


1/2 cup vegetable shortening


1 cup milk, divided


1 teaspoon vanilla


2 unbeaten eggs





Grease two 9-inch cake pans; line with waxed paper and grease paper lightly. Preheat oven to 350°. Sift dry ingredients together. Add shortening, 3/4 cup milk and vanilla and beat 2 minutes at high speed with electric mixer. Add 1/4 cup milk and the eggs; beat 2 minutes longer. Pour batter into prepared cake pans. Bake for 25 minutes, or until cake tests done. Cake will bounce back when lightly touched with finger. Cool cake 5 to 10 minutes in pan on wire racks, then remove cake from pans and cool completely.





*14 Layer Cake





-Cake:


1 Duncan Hines Yellow Cake Mix


1 Cup Water


1/2 cup Crisco Cooking Oil


4 Eggs


1 Instant Vanilla Pudding Mix (regular size)


-Chocolate Frosting


1/2 cup Buttermilk


1 1/2 stick Margarine


4 heaping tablespoons Cocoa


1 1/2 boxes of Ten X sugar


1 teaspoon Vanilla %26amp; pinch of Salt





-Cake


Mix as usual the ingredients above for the cake. Grease and flour pans.


Put 1/2 cup of batter in each pan. Spread evenly over


bottom of pan. Bake at 325-350 degrees for 15 min. Watch closely.


Cool completely before spreading icing. (Each Cake Mix makes 7 layers) You may need to insert something down the center of the layers as you start getting some height built up to keep the cake layers from sliding so you end up with a pretty cake when finished.


-Chocolate Frosting


(1/2 cup of regular Milk and 1 tablespoon Vinegar can be mixed and substituted for Buttermilk)


While margarine melts stir in Cocoa, then add Milk and let start tobubble (lowest heat) Remove from heat and add one box sugar(sifted) Then add more Sugar until good spreading consistency.


Frost between each layer then frost sides and top.





Or U can try these links bcze most of them are with pict. which can help u to decide





http://www.epicurious.com/recipes/food/v…





http://www.joyofbaking.com/ChocolateButt…





http://allrecipes.com/Search/Recipes.asp…





http://www.taste.com.au/recipes/search.p…





http://www.joyofbaking.com/cakes.html





http://www.foodtv.ca/Search/SearchResult…





http://www.bbc.co.uk/food/get_cooking/re…





http://search.foodnetwork.com/food/recip…





http://www.epicurious.com/tools/searchre…





Sorry this one is a wedding cake but still I posting the link bcze I like this cake so,if u like it to u cake convert it into birthdaycake





http://www.epicurious.com/bonappetit/coo…





ENJOY :-)Need some excellent cake recipes old fashion or new!!!!?
This is the best recipe for carrot cake, yet it's easy to make, once you get the carrots shredded. I believe that baby carrots, although truly a pain to shred, are the secret to this recipe. They are more tender than regular carrots, with a sweeter flavor (even though they are just well trimmed regular carrots!). Enjoy this cake.





INGREDIENTS:


2 cups shredded baby carrots


1 cup oil


2 cups sugar


2 eggs


2 tsp. vanilla


2-1/2 cups flour


2 tsp. baking soda


1/2 tsp. cinnamon


1/2 tsp. salt


8 oz. can crushed pineapple, drained


1/2 cup chopped walnuts





PREPARATION:


Preheat oven to 350 degrees F. Shred baby carrots (this takes some time, but is well worth it).


In large bowl, combine oil, sugar, vanilla, and eggs and beat well. Stir in flour, baking soda, cinnamon, and salt and mix well.


Batter will be very stiff.


Add carrots, drained pineapple, and 1/2 cup walnuts and mix well (batter will start to soften and loosen). Pour into 13x9'; pan and spread evenly. Bake at 350 degrees F for 45-55 minutes until dark golden brown and cake springs back when lightly touched in center. Cool on wire rack.


Fold 1/2 cup chopped walnuts into Cream Cheese Frosting and spread over cake. 16 servings
Make a yellow box cake mix . for the frosting mix a can of fruit cocktail ,1 small box of pudding mix , and 1 (8oz) tub of cool whip . take and spread a layer of frosting in btwn the layers and chill untill firm . it is called fruit cocktain cake . and for extra sweetness you can add a can of mandarin oranges into the cake mix and bake as per directions on the box of cake mix . it makes a really good cake . good luck .
Hello,


I am sorry to hear of your mother. You will be in my thoughts and prayers. What you are doing for her is very sweet! You must be a very special person.


If your mother happens to like chocolate, here is a great site that has all chocolate recipes. They also include photos so that you know what they look like. Good luck and I hope your party goes well.


Sincerely,


Genesee
Here's a few of my favorites. Enjoy.





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 SODA AND MIX.





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.


(P.S.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








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


1 teaspoon vanilla


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar





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 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.)
Red Velvet Cake





INGREDIENTS:





1/2 cup shortening


1 1/2 cups sugar


2 eggs


2 tablespoons cocoa


1 1/2 oz red food coloring


1 teaspoon salt


2 1/2 cups flour


1 teaspoon vanilla


1 cup buttermilk


1 teaspoon soda


1 tablespoons vinegar








PREPARATION:





Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.





Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.





********************





14 LAYER CHOCOLATE CAKE





1 c. shortening, part vegetable shortening


6 eggs


2 c. sugar


1 c. milk


3 c. self-rising flour, sifted


2 tsp. vanilla





Mix as for layer cake. Have batter a little thinner than usual. Put 4 tablespoons batter in cake pans that have been lined with waxed paper and greased. Bake at 350 degrees a very short time. Just dry out, do not cook too long or allow to get brown. Handle very carefully when removing from pans. Allow to cook partially before removing.





CHOCOLATE FILLING:





2 c. sugar


1 1/2 sticks butter


6 heaping tbsp. cocoa


Enough water to make a paste


1 1/2 c. evaporated milk





Bring mixture to a rolling boil. Remove from heat and beat for about 1/2 minute. Start stacking layers with filling working fast.





*********************





CHOCOLATE PRALINE LAYER CAKE





1/2 c. butter


1/4 c. heavy cream


1 c. firmly packed brown sugar


3/4 c. coarsely chopped pecans


1 pkg. Pillsbury Plus devil's food cake mix


1 1/4 c. water


1/3 c. oil


3 eggs





TOPPING:





1 3/4 c. heavy cream


1/4 c. powdered sugar


1/4 tsp. vanilla


Whole pecans, if desired


Chocolate curls, if desired





Heat oven to 325 degrees.


CAKE: In small heavy saucepan, combine butter, 1/4 cup heavy cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch cake pans; sprinkle evenly with chopped pecans.





In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.





TOPPING: In small bowl, beat 1 3/4 cups heavy cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.





To assemble cake, place one layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. Makes 12 servings.