go to about.com look for recipesLooking for quick easy carrot cake recipes with butter frost icing?
Ingredients
250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt
For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.Looking for quick easy carrot cake recipes with butter frost icing?
Gigi’s Carrot Cake with Pecan-Cream Cheese Icing
Gigi’s Carrot Cake is legendary among our friends. But, hey, you know how I like to kick things up a bit. For you purists, all of my additions are optional, but why not try them? Oh, and though this cake makes a beautiful presentation when baked in three cake pans as described here, for convenience and transportability, feel free to bake this in one 9×13-inch baking pan. Just keep in mind that you will need to adjust the baking time accordingly—40 to 45 minutes should do the trick.
Servings: 10 to 12, makes one 9-inch 3-layer cake
3/4 pound (3 sticks) plus 1 tablespoon unsalted butter
1/2 cup dried currants (optional)
1/4 cup brandy (optional)
3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
4 large eggs
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans (optional)
1/4 cup finely chopped crystallized ginger (optional)
PECAN-CREAM CHEESE ICING:
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/2 pounds confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 1/2 cups toasted pecans
Preheat the oven to 350 degrees F. Butter three 9-inch cake pans with 1 tablespoon butter. Set aside.
In a small saucepan, combine the currants and brandy, if using, and heat until the brandy comes to a boil. Cover, remove from the heat, and allow the currants to “plump” until they’ve absorbed the brandy, 15 to 20 minutes.
Put the grated carrots in a medium bowl. Melt the remaining 3/4 pound butter in a small saucepan and pour over the grated carrots. Stir to combine well and set aside.
Sift the flour, sugar, baking soda, cinnamon, salt, and nutmeg into a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla, plumped currants, and the carrot-butter mixture and beat until thoroughly combined. Add the chopped nuts and crystallized ginger, if using, and stir to combine. Divide the batter evenly among the three prepared pans, and bake until a cake tester inserted in the center of each cake layer comes out clean, 22 to 25 minutes. Remove the cakes from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes before turning out onto a rack to cool. When the cakes have cooled completely, frost as directed below.
Meanwhile, make the icing by creaming the cream cheese and butter until smooth and fluffy, 2 to 3 minutes. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until the icing is smooth and creamy. Fold in the pecans.
When the cakes have cooled completely, place 1 layer on a cake plate and top with one-third of the frosting. Smooth the frosting to the edges of the top of the cake layer and then top with another layer. Repeat with another third of the frosting and smooth to the edges as before. Top with the remaining layer and finish frosting the top of the cake with the remaining frosting.
Serve immediately or refrigerate, wrapped in plastic wrap, until ready to serve, up to 2 days ahead.
Couldnt find a carrot cake recipe with butter frosting but I have a recipe for butter frosting...you can make a carrot cake and add this frosting......
Creamy butter frosting recipe
* 1/3 cup butter
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 pound (3 1/2 cups) sifted confectioners sugar
* 3 to 4 tablespoons milk
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.
Friday, January 8, 2010
TRIED AND PROVEN Splenda cake recipes?
I know I could go to any one of a zillion websites and get any one of a zillion cake recipes where you use Splenda instead of sugar. That's not what concerns me. I'd like to know which recipes people here have PERSONALLY tried, swapping out Splenda for sugar, that turned out okay. Especially with respect to texture.
If possible, I would like to avoid using the Splenda Blend for Baking, since the whole point is the person I'm baking for cannot have sugar and the Blend contains sugar.
Blah blah Splenda sucks blah blah Stevia blah blah...I work with what I have on hand, and what I know the person will eat. Don't even bother.TRIED AND PROVEN Splenda cake recipes?
I found a great recipe for a spice cake that only calls for about 3T of brown sugar...and I used the splenda brown sugar in it. It really is a good recipe. I also omitted the spices (cloves, nutmeg and cinnamon) and replaced them with a teaspoon of vanilla flavoring. It made it a yellow cake. This is a good one...not too sweet, but it was a hit at my last birthday part for my step daughter (she is diabetic) Here is the recipe
1/3 C margarine
3Tablespoon brown sugar replacement (Splenda Brown Sugar)
2 Eggs
2teaspoon cinnamon
1teaspoon ground cloves
1 tsp nutmeg
2 C flour (sifted)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup sour cream.
Cream margarine and brown sugar together, then add the eggs. Blend until smooth. Add spices. Sift flour, baking soda, baking powder and salt. Alternate the flour mixture with the water while mixing. Stir in the sour cream. Bake for 30-35 minutes at 350.
**you can add 1/2 Cup raisins and 1/4 c chopped walnuts for a little extra kick.
This recipe is a little more dense than a regular cake, but not like some of the rocks I have baked with Splenda recipes...
I have a recipe for a Cool whip frosting that can be made totally sugar free if you would like it.TRIED AND PROVEN Splenda cake recipes?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home
If possible, I would like to avoid using the Splenda Blend for Baking, since the whole point is the person I'm baking for cannot have sugar and the Blend contains sugar.
Blah blah Splenda sucks blah blah Stevia blah blah...I work with what I have on hand, and what I know the person will eat. Don't even bother.TRIED AND PROVEN Splenda cake recipes?
I found a great recipe for a spice cake that only calls for about 3T of brown sugar...and I used the splenda brown sugar in it. It really is a good recipe. I also omitted the spices (cloves, nutmeg and cinnamon) and replaced them with a teaspoon of vanilla flavoring. It made it a yellow cake. This is a good one...not too sweet, but it was a hit at my last birthday part for my step daughter (she is diabetic) Here is the recipe
1/3 C margarine
3Tablespoon brown sugar replacement (Splenda Brown Sugar)
2 Eggs
2teaspoon cinnamon
1teaspoon ground cloves
1 tsp nutmeg
2 C flour (sifted)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup sour cream.
Cream margarine and brown sugar together, then add the eggs. Blend until smooth. Add spices. Sift flour, baking soda, baking powder and salt. Alternate the flour mixture with the water while mixing. Stir in the sour cream. Bake for 30-35 minutes at 350.
**you can add 1/2 Cup raisins and 1/4 c chopped walnuts for a little extra kick.
This recipe is a little more dense than a regular cake, but not like some of the rocks I have baked with Splenda recipes...
I have a recipe for a Cool whip frosting that can be made totally sugar free if you would like it.TRIED AND PROVEN Splenda cake recipes?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home
I would like thumbprint cookie and birthday cake recipes from the old wades bakery in knox, TN?
Wades Bakery used to be a wonderful bakery in north knoxville, in tennessee. I would love to get the recipes for their thumbprint cookies and their birthday cake... they were wonderful.. i was hoping someone used to work there or would somehow have these specific recipes... thanksI would like thumbprint cookie and birthday cake recipes from the old wades bakery in knox, TN?
Cocoa Apple Cake
INGREDIENTS:
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apple
1 tablespoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Cream together until fluffy the eggs, sugar, butter or margarine, and water.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients to creamed mixture and mix well.
Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
German Chocolate Thumbprint Cookies
INGREDIENTS:
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cocoa Apple Cake
INGREDIENTS:
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apple
1 tablespoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Cream together until fluffy the eggs, sugar, butter or margarine, and water.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients to creamed mixture and mix well.
Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
German Chocolate Thumbprint Cookies
INGREDIENTS:
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
What are some good cake recipes? and a couple other food questions?
So i am having an americas next top model themed party and i need a whole menu for the party.. plz make them cheap and with the recipes.. also i am looking for a cool cake that i could use for this party..
thx!!
ps- it is for a bunch of 12 year olds..What are some good cake recipes? and a couple other food questions?
Chocolate cake is always good!
This is the BEST chocolate cake recipe I've ever made - I've made it several times and each time it comes out PERFECTLY! Each time, I get RAVE reviews - the kids will love it!
http://allrecipes.com/Recipe/One-Bowl-Ch鈥?/a>
Do easy stuff for them - they don't need to be impressed by some intricate fancy stuff!
Snack wise... hmm... I'm obsessed with sweets, but maybe a taco dip kind of thing - or even chips and salsa! (It might not be worth the trouble to try to coordinate the treats with the television show.)
Pigs in a blanket, cookies...
Check out allrecipes.com if you want to get creative! There's tons and tons of awesome recipes - I love that site!
Good luck!What are some good cake recipes? and a couple other food questions?
this is a very delicious chocolate cake;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12..
///\\\
Texas Sheet Cake
CAKE
鈥?2 cups sugar
鈥?2 cups all-purpose flour
鈥?1/2 cup butter
鈥?1 cup water
鈥?1/2 cup shortening
鈥?1/4 cup cocoa
鈥?1/2 cup sour cream
鈥?2 eggs, beaten
鈥?1 teaspoon baking soda
鈥?1 teaspoon cinnamon
鈥?1 teaspoon vanilla
ICING
鈥?1/2 cup butter
鈥?1/4 cup cocoa
鈥?6 tablespoons milk
鈥?1 box powdered sugar (small box)
鈥?1 teaspoon vanilla
鈥?1 cup chopped pecans
Directions
1.
For cake: Mix sugar and flour in a large bowl.
2.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3.
Pour cocoa mixture over the sugar and flour; stir well.
4.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5.
Pour into a greased 11x16-inch oblong cake pan.
6.
Bake at 350 degrees for 40 to 45 minutes.
7.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9.
Stir in nuts.
10.
Spread on cake while warm.
my favorite cake is lemon, filled with vanilla pudding and cherry frosting, Sounds strange i know but yum! also since it's for kids here is an easy cookie treat my kids LOVE : peanut butter cookie mix, rolled into small balls placed into a mini muffin pan bake till done then while still warm press a mini peanut butter cup or Rollo into the center. trust me!
epicurious.com is a great website where you can search for different types of recipes
thx!!
ps- it is for a bunch of 12 year olds..What are some good cake recipes? and a couple other food questions?
Chocolate cake is always good!
This is the BEST chocolate cake recipe I've ever made - I've made it several times and each time it comes out PERFECTLY! Each time, I get RAVE reviews - the kids will love it!
http://allrecipes.com/Recipe/One-Bowl-Ch鈥?/a>
Do easy stuff for them - they don't need to be impressed by some intricate fancy stuff!
Snack wise... hmm... I'm obsessed with sweets, but maybe a taco dip kind of thing - or even chips and salsa! (It might not be worth the trouble to try to coordinate the treats with the television show.)
Pigs in a blanket, cookies...
Check out allrecipes.com if you want to get creative! There's tons and tons of awesome recipes - I love that site!
Good luck!What are some good cake recipes? and a couple other food questions?
this is a very delicious chocolate cake;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12..
///\\\
Texas Sheet Cake
CAKE
鈥?2 cups sugar
鈥?2 cups all-purpose flour
鈥?1/2 cup butter
鈥?1 cup water
鈥?1/2 cup shortening
鈥?1/4 cup cocoa
鈥?1/2 cup sour cream
鈥?2 eggs, beaten
鈥?1 teaspoon baking soda
鈥?1 teaspoon cinnamon
鈥?1 teaspoon vanilla
ICING
鈥?1/2 cup butter
鈥?1/4 cup cocoa
鈥?6 tablespoons milk
鈥?1 box powdered sugar (small box)
鈥?1 teaspoon vanilla
鈥?1 cup chopped pecans
Directions
1.
For cake: Mix sugar and flour in a large bowl.
2.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3.
Pour cocoa mixture over the sugar and flour; stir well.
4.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5.
Pour into a greased 11x16-inch oblong cake pan.
6.
Bake at 350 degrees for 40 to 45 minutes.
7.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9.
Stir in nuts.
10.
Spread on cake while warm.
my favorite cake is lemon, filled with vanilla pudding and cherry frosting, Sounds strange i know but yum! also since it's for kids here is an easy cookie treat my kids LOVE : peanut butter cookie mix, rolled into small balls placed into a mini muffin pan bake till done then while still warm press a mini peanut butter cup or Rollo into the center. trust me!
epicurious.com is a great website where you can search for different types of recipes
Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
I had a huge chocolate easter egg which i only opened yesterday, its a good quality milk chocolate and was wondering if anyone had any good recipes so i can use it up!
ThanksLeftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
try www.allrecipes.com. I use it all the time and its free. you can find any recipes there.Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
Ultimate chocolate cake
Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
and for the biscuits
Chocolate biscuit truffles
Ingredients
142ml pot double cream
150g white chocolate , broken into cubes
150g dark chocolate , broken into cubes
50g unsalted butter
4 shortbreads fingers, or biscuits, crumbled roughly
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
icing sugar , for rolling
cocoa powder , for rolling
Method
1.Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
This question has come up before. Thanks to TX2step. Liked it so much it was worth repeating.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ..... Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) ... melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmallows
Melt chocolate %26amp; peanut butter together slowly, until melted %26amp; well blended. Fold in marshmallows. Put into greased square pan and chill. Cut into bars
P.S. I would replace the marshmallows with rice krispies or cheerios or some other type of cereal.
chocolate spice cake
4oz margarine
7oz caster sugar
2oz chocolate
2eggs(yolk and white separated)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2teaspoon mixed spice
1/4 teaspoon ground cloves
6oz self-raising flour
8 tablespoons milk
2 teaspoons cut mixed peel
Cream together sugar and margarine until fluffy
Blend in melted chocolate and eggs
Mix salt and spices with flour and stir in alternately with the milk
Fold in the stiffly beaten egg whites and peel
Place mixture in greased 8 inch tin
Bake in moderate oven (325-350F gas 3-4) about 45 minutes
When cool spread with chocolate icing
2 1/2 oz margarine
1oz melted chocolate
8oz sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
melt margarine blending in chocolate then stir in icing sugar milk and essence
Beat until smooth and thick
( leave out spices and peel for a Chocolate Cake)
I always like making Cornflake chocolate cakes, just melt the chocolate, mix in the cornflakes, make little balls from the mixture, fridge, then eat :D
I'd just cut it in pieces, and share with any one I know who loves chocolate, and who will appreciate you remembering him/her.
You can make some Pillsbury croissants in the oven. Then melt some of your chocolate and drizzle it over the croissant.
Abellabug
i'd melt it down and make chocolate covered pretzels, raisins, nuts, strawberries, anything!
grate the chocolate and add to your favorite pancake recipe.
Melt the chocolate and mix with rice crispies.. pour into cupcake cases.. leave to set in a fridge for about 20 mins.. enjoy..mor
ThanksLeftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
try www.allrecipes.com. I use it all the time and its free. you can find any recipes there.Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
Ultimate chocolate cake
Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
and for the biscuits
Chocolate biscuit truffles
Ingredients
142ml pot double cream
150g white chocolate , broken into cubes
150g dark chocolate , broken into cubes
50g unsalted butter
4 shortbreads fingers, or biscuits, crumbled roughly
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
icing sugar , for rolling
cocoa powder , for rolling
Method
1.Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
This question has come up before. Thanks to TX2step. Liked it so much it was worth repeating.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ..... Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) ... melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmallows
Melt chocolate %26amp; peanut butter together slowly, until melted %26amp; well blended. Fold in marshmallows. Put into greased square pan and chill. Cut into bars
P.S. I would replace the marshmallows with rice krispies or cheerios or some other type of cereal.
chocolate spice cake
4oz margarine
7oz caster sugar
2oz chocolate
2eggs(yolk and white separated)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2teaspoon mixed spice
1/4 teaspoon ground cloves
6oz self-raising flour
8 tablespoons milk
2 teaspoons cut mixed peel
Cream together sugar and margarine until fluffy
Blend in melted chocolate and eggs
Mix salt and spices with flour and stir in alternately with the milk
Fold in the stiffly beaten egg whites and peel
Place mixture in greased 8 inch tin
Bake in moderate oven (325-350F gas 3-4) about 45 minutes
When cool spread with chocolate icing
2 1/2 oz margarine
1oz melted chocolate
8oz sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
melt margarine blending in chocolate then stir in icing sugar milk and essence
Beat until smooth and thick
( leave out spices and peel for a Chocolate Cake)
I always like making Cornflake chocolate cakes, just melt the chocolate, mix in the cornflakes, make little balls from the mixture, fridge, then eat :D
I'd just cut it in pieces, and share with any one I know who loves chocolate, and who will appreciate you remembering him/her.
You can make some Pillsbury croissants in the oven. Then melt some of your chocolate and drizzle it over the croissant.
Abellabug
i'd melt it down and make chocolate covered pretzels, raisins, nuts, strawberries, anything!
grate the chocolate and add to your favorite pancake recipe.
Melt the chocolate and mix with rice crispies.. pour into cupcake cases.. leave to set in a fridge for about 20 mins.. enjoy..
*Easy 10 points* Homemade golden rum cake recipes, please?
Suggestions! I can only find in the box stuff...and cake mix sort of bothers me. I love homemade things...any suggestions? Thank you in advance.*Easy 10 points* Homemade golden rum cake recipes, please?
I would use this recipe as the ';Yellow Cake Mix';
http://www.cooks.com/rec/view/0,196,1411鈥?/a>
And then Answerer #1's recipe for the Rum Cake.*Easy 10 points* Homemade golden rum cake recipes, please?
try this one it's really good...
*I should get the 10 points since i was the first to answer*
Cake:
Nonstick vegetable cooking spray
1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu庐 Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
.
Rum Glaze:
1 cup (packed) golden brown sugar
1/4 cup water
1 stick butter
1/4 cup Malibu庐 Rum
PREPARATION:
Cake Preparation:
Position rack in center of oven and preheat to 325 degrees F.
Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Cake:
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O庐 Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze:
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the mix, omit instant pudding, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 375掳F. Grease and flour10 cup tube or 12-cup Bundt庐 plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
If using a yellow cake mix as an ';ingredient'; in the rum cake bothers you, you can make your own yellow cake mix from scratch. There are recipes on the web.
I would use this recipe as the ';Yellow Cake Mix';
http://www.cooks.com/rec/view/0,196,1411鈥?/a>
And then Answerer #1's recipe for the Rum Cake.*Easy 10 points* Homemade golden rum cake recipes, please?
try this one it's really good...
*I should get the 10 points since i was the first to answer*
Cake:
Nonstick vegetable cooking spray
1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu庐 Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
.
Rum Glaze:
1 cup (packed) golden brown sugar
1/4 cup water
1 stick butter
1/4 cup Malibu庐 Rum
PREPARATION:
Cake Preparation:
Position rack in center of oven and preheat to 325 degrees F.
Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Cake:
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O庐 Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze:
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the mix, omit instant pudding, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 375掳F. Grease and flour10 cup tube or 12-cup Bundt庐 plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
If using a yellow cake mix as an ';ingredient'; in the rum cake bothers you, you can make your own yellow cake mix from scratch. There are recipes on the web.
Looking for quick easy carrot cake recipes with butter frost icing?
go to about.com look for recipesLooking for quick easy carrot cake recipes with butter frost icing?
Ingredients
250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt
For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.Looking for quick easy carrot cake recipes with butter frost icing?
Gigi’s Carrot Cake with Pecan-Cream Cheese Icing
Gigi’s Carrot Cake is legendary among our friends. But, hey, you know how I like to kick things up a bit. For you purists, all of my additions are optional, but why not try them? Oh, and though this cake makes a beautiful presentation when baked in three cake pans as described here, for convenience and transportability, feel free to bake this in one 9×13-inch baking pan. Just keep in mind that you will need to adjust the baking time accordingly—40 to 45 minutes should do the trick.
Servings: 10 to 12, makes one 9-inch 3-layer cake
3/4 pound (3 sticks) plus 1 tablespoon unsalted butter
1/2 cup dried currants (optional)
1/4 cup brandy (optional)
3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
4 large eggs
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans (optional)
1/4 cup finely chopped crystallized ginger (optional)
PECAN-CREAM CHEESE ICING:
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/2 pounds confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 1/2 cups toasted pecans
Preheat the oven to 350 degrees F. Butter three 9-inch cake pans with 1 tablespoon butter. Set aside.
In a small saucepan, combine the currants and brandy, if using, and heat until the brandy comes to a boil. Cover, remove from the heat, and allow the currants to “plump” until they’ve absorbed the brandy, 15 to 20 minutes.
Put the grated carrots in a medium bowl. Melt the remaining 3/4 pound butter in a small saucepan and pour over the grated carrots. Stir to combine well and set aside.
Sift the flour, sugar, baking soda, cinnamon, salt, and nutmeg into a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla, plumped currants, and the carrot-butter mixture and beat until thoroughly combined. Add the chopped nuts and crystallized ginger, if using, and stir to combine. Divide the batter evenly among the three prepared pans, and bake until a cake tester inserted in the center of each cake layer comes out clean, 22 to 25 minutes. Remove the cakes from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes before turning out onto a rack to cool. When the cakes have cooled completely, frost as directed below.
Meanwhile, make the icing by creaming the cream cheese and butter until smooth and fluffy, 2 to 3 minutes. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until the icing is smooth and creamy. Fold in the pecans.
When the cakes have cooled completely, place 1 layer on a cake plate and top with one-third of the frosting. Smooth the frosting to the edges of the top of the cake layer and then top with another layer. Repeat with another third of the frosting and smooth to the edges as before. Top with the remaining layer and finish frosting the top of the cake with the remaining frosting.
Serve immediately or refrigerate, wrapped in plastic wrap, until ready to serve, up to 2 days ahead.
Couldnt find a carrot cake recipe with butter frosting but I have a recipe for butter frosting...you can make a carrot cake and add this frosting......
Creamy butter frosting recipe
* 1/3 cup butter
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 pound (3 1/2 cups) sifted confectioners sugar
* 3 to 4 tablespoons milk
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.
Ingredients
250g/9oz unsalted butter
375g/13oz caster sugar
rind of 2 oranges, grated
4 eggs
450g/1lb carrots, grated
150g/5oz almonds or pecans, chopped
1 tbsp vanilla essence
juice of 1 orange
250g/9oz plain flour
2 tsp bicarbonate of soda
1 tsp mixed spice
1 tsp salt
For the icing:
225g/8oz full fat soft cheese, at room temperature
65g/2½oz unsalted butter, at room temperature
400g/14oz icing sugar, sifted
1 tsp vanilla essence
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45-60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious.
11. Spread the icing generously over the top of the cake.Looking for quick easy carrot cake recipes with butter frost icing?
Gigi’s Carrot Cake with Pecan-Cream Cheese Icing
Gigi’s Carrot Cake is legendary among our friends. But, hey, you know how I like to kick things up a bit. For you purists, all of my additions are optional, but why not try them? Oh, and though this cake makes a beautiful presentation when baked in three cake pans as described here, for convenience and transportability, feel free to bake this in one 9×13-inch baking pan. Just keep in mind that you will need to adjust the baking time accordingly—40 to 45 minutes should do the trick.
Servings: 10 to 12, makes one 9-inch 3-layer cake
3/4 pound (3 sticks) plus 1 tablespoon unsalted butter
1/2 cup dried currants (optional)
1/4 cup brandy (optional)
3 cups grated carrots
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
4 large eggs
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans (optional)
1/4 cup finely chopped crystallized ginger (optional)
PECAN-CREAM CHEESE ICING:
12 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/2 pounds confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 1/2 cups toasted pecans
Preheat the oven to 350 degrees F. Butter three 9-inch cake pans with 1 tablespoon butter. Set aside.
In a small saucepan, combine the currants and brandy, if using, and heat until the brandy comes to a boil. Cover, remove from the heat, and allow the currants to “plump” until they’ve absorbed the brandy, 15 to 20 minutes.
Put the grated carrots in a medium bowl. Melt the remaining 3/4 pound butter in a small saucepan and pour over the grated carrots. Stir to combine well and set aside.
Sift the flour, sugar, baking soda, cinnamon, salt, and nutmeg into a large mixing bowl. Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla, plumped currants, and the carrot-butter mixture and beat until thoroughly combined. Add the chopped nuts and crystallized ginger, if using, and stir to combine. Divide the batter evenly among the three prepared pans, and bake until a cake tester inserted in the center of each cake layer comes out clean, 22 to 25 minutes. Remove the cakes from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes before turning out onto a rack to cool. When the cakes have cooled completely, frost as directed below.
Meanwhile, make the icing by creaming the cream cheese and butter until smooth and fluffy, 2 to 3 minutes. Add the sugar and vanilla and mix on low speed until combined. Beat on high speed until the icing is smooth and creamy. Fold in the pecans.
When the cakes have cooled completely, place 1 layer on a cake plate and top with one-third of the frosting. Smooth the frosting to the edges of the top of the cake layer and then top with another layer. Repeat with another third of the frosting and smooth to the edges as before. Top with the remaining layer and finish frosting the top of the cake with the remaining frosting.
Serve immediately or refrigerate, wrapped in plastic wrap, until ready to serve, up to 2 days ahead.
Couldnt find a carrot cake recipe with butter frosting but I have a recipe for butter frosting...you can make a carrot cake and add this frosting......
Creamy butter frosting recipe
* 1/3 cup butter
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 1 pound (3 1/2 cups) sifted confectioners sugar
* 3 to 4 tablespoons milk
Cream butter, salt, and vanilla, beating until light and fluffy. Add sugar gradually, beating after each addition. Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.
Makes about 2 1/3 cups of frosting, enough to frost tops and sides of of an 8-inch 2-layer cake or a 10-inch tube or bundt cake, or about 1 dozen cupcakes.
TRIED AND PROVEN Splenda cake recipes?
I know I could go to any one of a zillion websites and get any one of a zillion cake recipes where you use Splenda instead of sugar. That's not what concerns me. I'd like to know which recipes people here have PERSONALLY tried, swapping out Splenda for sugar, that turned out okay. Especially with respect to texture.
If possible, I would like to avoid using the Splenda Blend for Baking, since the whole point is the person I'm baking for cannot have sugar and the Blend contains sugar.
Blah blah Splenda sucks blah blah Stevia blah blah...I work with what I have on hand, and what I know the person will eat. Don't even bother.TRIED AND PROVEN Splenda cake recipes?
I found a great recipe for a spice cake that only calls for about 3T of brown sugar...and I used the splenda brown sugar in it. It really is a good recipe. I also omitted the spices (cloves, nutmeg and cinnamon) and replaced them with a teaspoon of vanilla flavoring. It made it a yellow cake. This is a good one...not too sweet, but it was a hit at my last birthday part for my step daughter (she is diabetic) Here is the recipe
1/3 C margarine
3Tablespoon brown sugar replacement (Splenda Brown Sugar)
2 Eggs
2teaspoon cinnamon
1teaspoon ground cloves
1 tsp nutmeg
2 C flour (sifted)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup sour cream.
Cream margarine and brown sugar together, then add the eggs. Blend until smooth. Add spices. Sift flour, baking soda, baking powder and salt. Alternate the flour mixture with the water while mixing. Stir in the sour cream. Bake for 30-35 minutes at 350.
**you can add 1/2 Cup raisins and 1/4 c chopped walnuts for a little extra kick.
This recipe is a little more dense than a regular cake, but not like some of the rocks I have baked with Splenda recipes...
I have a recipe for a Cool whip frosting that can be made totally sugar free if you would like it.TRIED AND PROVEN Splenda cake recipes?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home
If possible, I would like to avoid using the Splenda Blend for Baking, since the whole point is the person I'm baking for cannot have sugar and the Blend contains sugar.
Blah blah Splenda sucks blah blah Stevia blah blah...I work with what I have on hand, and what I know the person will eat. Don't even bother.TRIED AND PROVEN Splenda cake recipes?
I found a great recipe for a spice cake that only calls for about 3T of brown sugar...and I used the splenda brown sugar in it. It really is a good recipe. I also omitted the spices (cloves, nutmeg and cinnamon) and replaced them with a teaspoon of vanilla flavoring. It made it a yellow cake. This is a good one...not too sweet, but it was a hit at my last birthday part for my step daughter (she is diabetic) Here is the recipe
1/3 C margarine
3Tablespoon brown sugar replacement (Splenda Brown Sugar)
2 Eggs
2teaspoon cinnamon
1teaspoon ground cloves
1 tsp nutmeg
2 C flour (sifted)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1 cup sour cream.
Cream margarine and brown sugar together, then add the eggs. Blend until smooth. Add spices. Sift flour, baking soda, baking powder and salt. Alternate the flour mixture with the water while mixing. Stir in the sour cream. Bake for 30-35 minutes at 350.
**you can add 1/2 Cup raisins and 1/4 c chopped walnuts for a little extra kick.
This recipe is a little more dense than a regular cake, but not like some of the rocks I have baked with Splenda recipes...
I have a recipe for a Cool whip frosting that can be made totally sugar free if you would like it.TRIED AND PROVEN Splenda cake recipes?
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home
I would like thumbprint cookie and birthday cake recipes from the old wades bakery in knox, TN?
Wades Bakery used to be a wonderful bakery in north knoxville, in tennessee. I would love to get the recipes for their thumbprint cookies and their birthday cake... they were wonderful.. i was hoping someone used to work there or would somehow have these specific recipes... thanksI would like thumbprint cookie and birthday cake recipes from the old wades bakery in knox, TN?
Cocoa Apple Cake
INGREDIENTS:
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apple
1 tablespoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Cream together until fluffy the eggs, sugar, butter or margarine, and water.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients to creamed mixture and mix well.
Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
German Chocolate Thumbprint Cookies
INGREDIENTS:
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Cocoa Apple Cake
INGREDIENTS:
3 eggs
2 cups white sugar
1 cup butter, softened
1/2 cup water
2 1/4 cups all-purpose flour
2 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup semisweet chocolate chips
2 cups grated apple
1 tablespoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Cream together until fluffy the eggs, sugar, butter or margarine, and water.
In another bowl, sift together the flour, cocoa, baking soda, and spices.
Add dry ingredients to creamed mixture and mix well.
Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed.
Spoon into greased, floured 10 inch bundt or loose bottom tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.
German Chocolate Thumbprint Cookies
INGREDIENTS:
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk. Blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly. Stir frequently. Stir in coconut and pecans. Remove from heat and cool to room temperature.
Reserve 1 1/4 cups of the topping mixture and set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping.
Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
What are some good cake recipes? and a couple other food questions?
So i am having an americas next top model themed party and i need a whole menu for the party.. plz make them cheap and with the recipes.. also i am looking for a cool cake that i could use for this party..
thx!!
ps- it is for a bunch of 12 year olds..What are some good cake recipes? and a couple other food questions?
Chocolate cake is always good!
This is the BEST chocolate cake recipe I've ever made - I've made it several times and each time it comes out PERFECTLY! Each time, I get RAVE reviews - the kids will love it!
http://allrecipes.com/Recipe/One-Bowl-Ch鈥?/a>
Do easy stuff for them - they don't need to be impressed by some intricate fancy stuff!
Snack wise... hmm... I'm obsessed with sweets, but maybe a taco dip kind of thing - or even chips and salsa! (It might not be worth the trouble to try to coordinate the treats with the television show.)
Pigs in a blanket, cookies...
Check out allrecipes.com if you want to get creative! There's tons and tons of awesome recipes - I love that site!
Good luck!What are some good cake recipes? and a couple other food questions?
this is a very delicious chocolate cake;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12..
///\\\
Texas Sheet Cake
CAKE
鈥?2 cups sugar
鈥?2 cups all-purpose flour
鈥?1/2 cup butter
鈥?1 cup water
鈥?1/2 cup shortening
鈥?1/4 cup cocoa
鈥?1/2 cup sour cream
鈥?2 eggs, beaten
鈥?1 teaspoon baking soda
鈥?1 teaspoon cinnamon
鈥?1 teaspoon vanilla
ICING
鈥?1/2 cup butter
鈥?1/4 cup cocoa
鈥?6 tablespoons milk
鈥?1 box powdered sugar (small box)
鈥?1 teaspoon vanilla
鈥?1 cup chopped pecans
Directions
1.
For cake: Mix sugar and flour in a large bowl.
2.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3.
Pour cocoa mixture over the sugar and flour; stir well.
4.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5.
Pour into a greased 11x16-inch oblong cake pan.
6.
Bake at 350 degrees for 40 to 45 minutes.
7.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9.
Stir in nuts.
10.
Spread on cake while warm.
my favorite cake is lemon, filled with vanilla pudding and cherry frosting, Sounds strange i know but yum! also since it's for kids here is an easy cookie treat my kids LOVE : peanut butter cookie mix, rolled into small balls placed into a mini muffin pan bake till done then while still warm press a mini peanut butter cup or Rollo into the center. trust me!
epicurious.com is a great website where you can search for different types of recipes
thx!!
ps- it is for a bunch of 12 year olds..What are some good cake recipes? and a couple other food questions?
Chocolate cake is always good!
This is the BEST chocolate cake recipe I've ever made - I've made it several times and each time it comes out PERFECTLY! Each time, I get RAVE reviews - the kids will love it!
http://allrecipes.com/Recipe/One-Bowl-Ch鈥?/a>
Do easy stuff for them - they don't need to be impressed by some intricate fancy stuff!
Snack wise... hmm... I'm obsessed with sweets, but maybe a taco dip kind of thing - or even chips and salsa! (It might not be worth the trouble to try to coordinate the treats with the television show.)
Pigs in a blanket, cookies...
Check out allrecipes.com if you want to get creative! There's tons and tons of awesome recipes - I love that site!
Good luck!What are some good cake recipes? and a couple other food questions?
this is a very delicious chocolate cake;
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serves 12..
///\\\
Texas Sheet Cake
CAKE
鈥?2 cups sugar
鈥?2 cups all-purpose flour
鈥?1/2 cup butter
鈥?1 cup water
鈥?1/2 cup shortening
鈥?1/4 cup cocoa
鈥?1/2 cup sour cream
鈥?2 eggs, beaten
鈥?1 teaspoon baking soda
鈥?1 teaspoon cinnamon
鈥?1 teaspoon vanilla
ICING
鈥?1/2 cup butter
鈥?1/4 cup cocoa
鈥?6 tablespoons milk
鈥?1 box powdered sugar (small box)
鈥?1 teaspoon vanilla
鈥?1 cup chopped pecans
Directions
1.
For cake: Mix sugar and flour in a large bowl.
2.
Combine butter, water, shortening, and cocoa in a medium saucepan and bring to a boil.
3.
Pour cocoa mixture over the sugar and flour; stir well.
4.
Add sour cream, eggs, baking soda, cinnamon, and vanilla; mix well.
5.
Pour into a greased 11x16-inch oblong cake pan.
6.
Bake at 350 degrees for 40 to 45 minutes.
7.
For icing: Mix butter, cocoa, and milk in saucepan and bring to boil.
8.
Remove from heat and add powdered sugar and vanilla; beat well with mixer.
9.
Stir in nuts.
10.
Spread on cake while warm.
my favorite cake is lemon, filled with vanilla pudding and cherry frosting, Sounds strange i know but yum! also since it's for kids here is an easy cookie treat my kids LOVE : peanut butter cookie mix, rolled into small balls placed into a mini muffin pan bake till done then while still warm press a mini peanut butter cup or Rollo into the center. trust me!
epicurious.com is a great website where you can search for different types of recipes
Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
I had a huge chocolate easter egg which i only opened yesterday, its a good quality milk chocolate and was wondering if anyone had any good recipes so i can use it up!
ThanksLeftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
try www.allrecipes.com. I use it all the time and its free. you can find any recipes there.Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
Ultimate chocolate cake
Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
and for the biscuits
Chocolate biscuit truffles
Ingredients
142ml pot double cream
150g white chocolate , broken into cubes
150g dark chocolate , broken into cubes
50g unsalted butter
4 shortbreads fingers, or biscuits, crumbled roughly
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
icing sugar , for rolling
cocoa powder , for rolling
Method
1.Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
This question has come up before. Thanks to TX2step. Liked it so much it was worth repeating.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ..... Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) ... melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmallows
Melt chocolate %26amp; peanut butter together slowly, until melted %26amp; well blended. Fold in marshmallows. Put into greased square pan and chill. Cut into bars
P.S. I would replace the marshmallows with rice krispies or cheerios or some other type of cereal.
chocolate spice cake
4oz margarine
7oz caster sugar
2oz chocolate
2eggs(yolk and white separated)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2teaspoon mixed spice
1/4 teaspoon ground cloves
6oz self-raising flour
8 tablespoons milk
2 teaspoons cut mixed peel
Cream together sugar and margarine until fluffy
Blend in melted chocolate and eggs
Mix salt and spices with flour and stir in alternately with the milk
Fold in the stiffly beaten egg whites and peel
Place mixture in greased 8 inch tin
Bake in moderate oven (325-350F gas 3-4) about 45 minutes
When cool spread with chocolate icing
2 1/2 oz margarine
1oz melted chocolate
8oz sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
melt margarine blending in chocolate then stir in icing sugar milk and essence
Beat until smooth and thick
( leave out spices and peel for a Chocolate Cake)
I always like making Cornflake chocolate cakes, just melt the chocolate, mix in the cornflakes, make little balls from the mixture, fridge, then eat :D
I'd just cut it in pieces, and share with any one I know who loves chocolate, and who will appreciate you remembering him/her.
You can make some Pillsbury croissants in the oven. Then melt some of your chocolate and drizzle it over the croissant.
Abellabug
i'd melt it down and make chocolate covered pretzels, raisins, nuts, strawberries, anything!
grate the chocolate and add to your favorite pancake recipe.
Melt the chocolate and mix with rice crispies.. pour into cupcake cases.. leave to set in a fridge for about 20 mins.. enjoy..eye color
ThanksLeftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
try www.allrecipes.com. I use it all the time and its free. you can find any recipes there.Leftover choc from easter need some good chocolate biscuits/muffin/cake recipes?
Ultimate chocolate cake
Ingredients
200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate
FOR THE GANACHE
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar
Method
1.Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2.While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.
3.Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
4.When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5.Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
and for the biscuits
Chocolate biscuit truffles
Ingredients
142ml pot double cream
150g white chocolate , broken into cubes
150g dark chocolate , broken into cubes
50g unsalted butter
4 shortbreads fingers, or biscuits, crumbled roughly
85g dried fruits (chopped apricots and cranberries are good)
zest 1 orange
icing sugar , for rolling
cocoa powder , for rolling
Method
1.Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2.Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3.Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.
This question has come up before. Thanks to TX2step. Liked it so much it was worth repeating.
You can always freeze the chocolate, and grate it (as you need it) during the year. A coffee bean grinder does a good job grating chocolate:) ..... Add some to Angel Food or chiffon cake (then melt some and drizzle over the frosted cakes) ... melt it to dip strawberries into
CHOCOLATE PEANUT BUTTER BARS
1 12-oz. pkg chocolate chips (substitute your chocolate)
1 cup chunky peanut butter
4-6 cups miniature marshmallows
Melt chocolate %26amp; peanut butter together slowly, until melted %26amp; well blended. Fold in marshmallows. Put into greased square pan and chill. Cut into bars
P.S. I would replace the marshmallows with rice krispies or cheerios or some other type of cereal.
chocolate spice cake
4oz margarine
7oz caster sugar
2oz chocolate
2eggs(yolk and white separated)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2teaspoon mixed spice
1/4 teaspoon ground cloves
6oz self-raising flour
8 tablespoons milk
2 teaspoons cut mixed peel
Cream together sugar and margarine until fluffy
Blend in melted chocolate and eggs
Mix salt and spices with flour and stir in alternately with the milk
Fold in the stiffly beaten egg whites and peel
Place mixture in greased 8 inch tin
Bake in moderate oven (325-350F gas 3-4) about 45 minutes
When cool spread with chocolate icing
2 1/2 oz margarine
1oz melted chocolate
8oz sieved icing sugar
3 tablespoons hot milk
1 teaspoon vanilla essence
melt margarine blending in chocolate then stir in icing sugar milk and essence
Beat until smooth and thick
( leave out spices and peel for a Chocolate Cake)
I always like making Cornflake chocolate cakes, just melt the chocolate, mix in the cornflakes, make little balls from the mixture, fridge, then eat :D
I'd just cut it in pieces, and share with any one I know who loves chocolate, and who will appreciate you remembering him/her.
You can make some Pillsbury croissants in the oven. Then melt some of your chocolate and drizzle it over the croissant.
Abellabug
i'd melt it down and make chocolate covered pretzels, raisins, nuts, strawberries, anything!
grate the chocolate and add to your favorite pancake recipe.
Melt the chocolate and mix with rice crispies.. pour into cupcake cases.. leave to set in a fridge for about 20 mins.. enjoy..
*Easy 10 points* Homemade golden rum cake recipes, please?
Suggestions! I can only find in the box stuff...and cake mix sort of bothers me. I love homemade things...any suggestions? Thank you in advance.*Easy 10 points* Homemade golden rum cake recipes, please?
I would use this recipe as the ';Yellow Cake Mix';
http://www.cooks.com/rec/view/0,196,1411鈥?/a>
And then Answerer #1's recipe for the Rum Cake.*Easy 10 points* Homemade golden rum cake recipes, please?
try this one it's really good...
*I should get the 10 points since i was the first to answer*
Cake:
Nonstick vegetable cooking spray
1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu庐 Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
.
Rum Glaze:
1 cup (packed) golden brown sugar
1/4 cup water
1 stick butter
1/4 cup Malibu庐 Rum
PREPARATION:
Cake Preparation:
Position rack in center of oven and preheat to 325 degrees F.
Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Cake:
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O庐 Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze:
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the mix, omit instant pudding, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 375掳F. Grease and flour10 cup tube or 12-cup Bundt庐 plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
If using a yellow cake mix as an ';ingredient'; in the rum cake bothers you, you can make your own yellow cake mix from scratch. There are recipes on the web.
I would use this recipe as the ';Yellow Cake Mix';
http://www.cooks.com/rec/view/0,196,1411鈥?/a>
And then Answerer #1's recipe for the Rum Cake.*Easy 10 points* Homemade golden rum cake recipes, please?
try this one it's really good...
*I should get the 10 points since i was the first to answer*
Cake:
Nonstick vegetable cooking spray
1 package (18.25-ounce) classic yellow cake mix
1 cup Malibu庐 Rum
1/2 cup vegetable oil
1 package (3.4-ounce) vanilla instant pudding and pie filling mix
4 eggs
.
Rum Glaze:
1 cup (packed) golden brown sugar
1/4 cup water
1 stick butter
1/4 cup Malibu庐 Rum
PREPARATION:
Cake Preparation:
Position rack in center of oven and preheat to 325 degrees F.
Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
INGREDIENTS
1 cup chopped walnuts
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Cake:
1/2 cup BACARDI Gold rum
1 cup chopped pecans or walnuts
1-18 1/2 oz. pkg. yellow cake mix
1-3 3/4 oz. pkg. Jell-O庐 Vanilla Instant *pudding/pie filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
Glaze:
1/2 cup BACARDI Gold rum
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
*If using yellow cake mix with pudding already in the mix, omit instant pudding, omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.
Preheat oven to 375掳F. Grease and flour10 cup tube or 12-cup Bundt庐 plan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
If using a yellow cake mix as an ';ingredient'; in the rum cake bothers you, you can make your own yellow cake mix from scratch. There are recipes on the web.
Gluten free sponge cake recipes?
For grandmother's b-day.Gluten free sponge cake recipes?
Gluten-Free Diet: GF Recipes: Sponge Cake
Ingredients
9 eggs
1 1/4 c sugar (may substitute Splenda)
1 c potato starch
Juice of one orange
Juice of one lemon
Directions
Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.
Variation:
Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.
http://www.csaceliacs.org/recipes2.php?c鈥?/a>Gluten free sponge cake recipes?
FUDGE WALNUT CAKE - WHEAT AND GLUTEN
FREE
2 c. walnuts, chopped
8 eggs, separated
1 1/2 c. confectioners' sugar
1/2 c. softened butter
6 sqs. semi-sweet chocolate (melted) or 3 semi-sweet and 3 unsweet
3 tbsp. cornstarch
1 1/2 tsp. vanilla
Preheat oven to 325 degrees. In large bowl, mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Sprinkle half of confectioners' sugar in 2 tablespoons at a time. Beat well after each addition. Whites should be stiff and glossy.
In another bowl, at low speed, beat yolks, butter, 1 cup confectioners' sugar, nuts, chocolate and cornstarch, vanilla. Mix constantly scraping bowl with rubber spatula. Increase speed to medium and beat 4 minutes.
With spatula, fold in egg whites, just until mixed. (Mixture will decrease in volume slightly.)
Pour into ungreased 10 inch tube pan, level top. Bake 1 hour 15 minutes until cracks look dry. Invert pan on bottle or funnel. Cool completely. Loosen cake from pan, remove to plate. Frost with favorite frosting.
Gluten-Free Diet: GF Recipes: Sponge Cake
9 eggs
1 1/4 c sugar
1 c potato starch
Juice of one orange
Juice of one lemon
Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.
Variation:
Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.
http://www.csaceliacs.org/recipes3.php?i鈥?/a>
Gluten-Free Orange Almond Cake with Orange Sauce
http://cake.allrecipes.com/az/72982.asp
Sponge Cake Gluten Free Style
http://www.abc.net.au/gippsland/stories/鈥?/a>
Gluten-Free Diet: GF Recipes: Sponge Cake
Ingredients
9 eggs
1 1/4 c sugar (may substitute Splenda)
1 c potato starch
Juice of one orange
Juice of one lemon
Directions
Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.
Variation:
Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.
http://www.csaceliacs.org/recipes2.php?c鈥?/a>Gluten free sponge cake recipes?
FUDGE WALNUT CAKE - WHEAT AND GLUTEN
FREE
2 c. walnuts, chopped
8 eggs, separated
1 1/2 c. confectioners' sugar
1/2 c. softened butter
6 sqs. semi-sweet chocolate (melted) or 3 semi-sweet and 3 unsweet
3 tbsp. cornstarch
1 1/2 tsp. vanilla
Preheat oven to 325 degrees. In large bowl, mixer at high speed, beat egg whites until soft peaks form, beating at high speed. Sprinkle half of confectioners' sugar in 2 tablespoons at a time. Beat well after each addition. Whites should be stiff and glossy.
In another bowl, at low speed, beat yolks, butter, 1 cup confectioners' sugar, nuts, chocolate and cornstarch, vanilla. Mix constantly scraping bowl with rubber spatula. Increase speed to medium and beat 4 minutes.
With spatula, fold in egg whites, just until mixed. (Mixture will decrease in volume slightly.)
Pour into ungreased 10 inch tube pan, level top. Bake 1 hour 15 minutes until cracks look dry. Invert pan on bottle or funnel. Cool completely. Loosen cake from pan, remove to plate. Frost with favorite frosting.
Gluten-Free Diet: GF Recipes: Sponge Cake
9 eggs
1 1/4 c sugar
1 c potato starch
Juice of one orange
Juice of one lemon
Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.
Variation:
Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.
http://www.csaceliacs.org/recipes3.php?i鈥?/a>
Gluten-Free Orange Almond Cake with Orange Sauce
http://cake.allrecipes.com/az/72982.asp
Sponge Cake Gluten Free Style
http://www.abc.net.au/gippsland/stories/鈥?/a>
Chocolate and yellow cake recipes?
Ive seen a cake where its checkered with yellow and chocolate cake but i cant seem to find how to put it togeter, does anyone know! ThanksChocolate and yellow cake recipes?
Wal Mart does indeed sell the pan, but if you don't want to buy one, you can make the cake using foil rings in your cake pans. It takes three cake pans the same size and two foil rings per pan. Take a sheet of foil, fold it over twice and secure with a paper clip. The rings should leave about 1 1/2 inch of space between them for the cake batter. When you fill the rings with cake batter, make sure they have the same level of batter in them and alternate the yellow and chocolate cake batter from pan to pan. Just before baking, take the rings out by lifting them straight up.Chocolate and yellow cake recipes?
walmart sells the pan to make this type of cake.
A special checkerboard pan is needed to bake this cake and it can either be found at specialty cookware stores or else it can be ordered through Amazon.
Wal Mart does indeed sell the pan, but if you don't want to buy one, you can make the cake using foil rings in your cake pans. It takes three cake pans the same size and two foil rings per pan. Take a sheet of foil, fold it over twice and secure with a paper clip. The rings should leave about 1 1/2 inch of space between them for the cake batter. When you fill the rings with cake batter, make sure they have the same level of batter in them and alternate the yellow and chocolate cake batter from pan to pan. Just before baking, take the rings out by lifting them straight up.Chocolate and yellow cake recipes?
walmart sells the pan to make this type of cake.
A special checkerboard pan is needed to bake this cake and it can either be found at specialty cookware stores or else it can be ordered through Amazon.
Does any body have any good egg less white cake recipes that actually rise?
There are actually quite a few out there. The usual is the 'Wacky Cake' recipe that can be made in practically any flavor. You can even search it on google for eggless cake recipe and you'll have quite a few matches.
Wacky Cake:
2 tablespoons of vanilla pudding mix
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons cooking oil
1 cup water
Directions:
Mix the dry ingredients into one bowl and the wet into another. Slowly pour the dry into the wet adding water and stirring. Stir completely so that there are no clumps. Pour into a cake pan of your choice.
Bake at 350* for 25-30 minutes.
Preparation time: about 40 minutesDoes any body have any good egg less white cake recipes that actually rise?
Hey thanks. I've been experimenting with egg less cakes for about 10 years and yes, I've searched on the net, but my problem is still that they don't rise or fall as soon as they come out of the oven and are a bit gummy in the middle. I'll try web site that SuzyHomebaker had and will leave a commit. Report Abuse
Does any body have any good egg less white cake recipes that actually rise?
Comments:
Eggless Cake....
About the baking temperature. The first 10 minutes I bake the cake at 350 degrees F/180 degrees C, then I turn the oven temperature down to 200 degrees F to 225 degrees F/93 degrees C to 107 degrees C and bake another 25 to 30 minutes. It will take some time but you will get a nice eggless cake.
If you bake this cake (as baking a cake with eggs) at 350 degrees F/180 degrees C for 35 to 45 minutes then this cake looks like its baked but you will get a unbaked lumpy cake. So don't worry. Eggless cakes are little tricky, without eggs we need to be patient while baking.
Ingredients:
1 (14 oz.) can sweetened condensed milk
2 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 oz. (113 grams) butter, melted
1 tsp. fruit extract of your choice, or you may use vanilla extract
1/2 cup milk
1/2 cup soda water or club soda
Instructions:
Preheat oven to 350 degrees F/180 degrees C. Grease 2 (9-inch) round cake pans.
Sieve together the flour, baking powder and baking soda.
In a large bowl pour sweetened condensed milk, butter, extract and beat well until smooth, then add milk and soda water. Mix it well and add flour mixture spoonful by spoonful into the mixture. Beat it gently until smooth. Pour batter into prepared cake pans. Bake in preheated oven for 10 minutes and then reduce the oven temperature to 200-225 degrees F/93 to 107 degrees C, and bake for an additional 25-30 minutes (insert a toothpick or skewer in center of cakes after 25 minutes to check to see if cakes are done).
Cake can be kept refrigerated for up to one week.
Makes 2 (9-inch) cake layers.
Wacky Cake:
2 tablespoons of vanilla pudding mix
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons cooking oil
1 cup water
Directions:
Mix the dry ingredients into one bowl and the wet into another. Slowly pour the dry into the wet adding water and stirring. Stir completely so that there are no clumps. Pour into a cake pan of your choice.
Bake at 350* for 25-30 minutes.
Preparation time: about 40 minutesDoes any body have any good egg less white cake recipes that actually rise?
Hey thanks. I've been experimenting with egg less cakes for about 10 years and yes, I've searched on the net, but my problem is still that they don't rise or fall as soon as they come out of the oven and are a bit gummy in the middle. I'll try web site that SuzyHomebaker had and will leave a commit. Report Abuse
Does any body have any good egg less white cake recipes that actually rise?
Comments:
Eggless Cake....
About the baking temperature. The first 10 minutes I bake the cake at 350 degrees F/180 degrees C, then I turn the oven temperature down to 200 degrees F to 225 degrees F/93 degrees C to 107 degrees C and bake another 25 to 30 minutes. It will take some time but you will get a nice eggless cake.
If you bake this cake (as baking a cake with eggs) at 350 degrees F/180 degrees C for 35 to 45 minutes then this cake looks like its baked but you will get a unbaked lumpy cake. So don't worry. Eggless cakes are little tricky, without eggs we need to be patient while baking.
Ingredients:
1 (14 oz.) can sweetened condensed milk
2 3/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
4 oz. (113 grams) butter, melted
1 tsp. fruit extract of your choice, or you may use vanilla extract
1/2 cup milk
1/2 cup soda water or club soda
Instructions:
Preheat oven to 350 degrees F/180 degrees C. Grease 2 (9-inch) round cake pans.
Sieve together the flour, baking powder and baking soda.
In a large bowl pour sweetened condensed milk, butter, extract and beat well until smooth, then add milk and soda water. Mix it well and add flour mixture spoonful by spoonful into the mixture. Beat it gently until smooth. Pour batter into prepared cake pans. Bake in preheated oven for 10 minutes and then reduce the oven temperature to 200-225 degrees F/93 to 107 degrees C, and bake for an additional 25-30 minutes (insert a toothpick or skewer in center of cakes after 25 minutes to check to see if cakes are done).
Cake can be kept refrigerated for up to one week.
Makes 2 (9-inch) cake layers.
Does anyone have any wedding cake recipes?
Champagne Cake
Recipe By : JUDI M. PHELPS
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cup Flour -- sifted
2 Tsp Baking powder
1 T Salt
2/3 cup Shortening
1 1/2 cup Sugar
3/4 cup California champagne
6 Egg whites
******COCONUT FILLING*******
1/4 cup Butter
1 Tbsp White wine
16 Large Marshmallows
1 cup Flaked coconut
******FONDANT FROSTING******
1 Lb Powdered sugar
1/4 cup Light corn syrup
1/4 cup Water
1 1/2 Tsp Vanilla
1/8 T Salt
1/2 T Almond extract
2 drops red food coloring -- (2 to 3)
6 Large Marshmallows
Sift flour, baking powder and salt together and set aside. Cream
shortening with 1 cup sugar until fluffy. Blend flour mixture
alternately with champagne and mix to a smooth batter. Beat egg whites
until stiff and soft peaks form. Fold about half the meringue into the
batter, mixing thoroughly with whisk. Gently fold in remaining
meringue.
Turn into two greased and floured 9-inch cake pans. Bake at 350
degrees for 25-30 minutes or until tested done. When cake has rested
10 minutes, turn out to cool. When cold, put together with coconut
filling. Over boiling water in double boiler, melt marshmallows,
butter and wine. Remove from heat and add coconut. Sift powdered sugar
in top of double boiler. Add corn syrup and water. Stir over boiling
water until smooth. Add the vanilla, salt and almond flavoring. For
pink champagne effect, add 2 or 3 drops red food coloring. Keep
frosting
warm so it spreads evenly. With spoon, carefully pour fondant over top
and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.Does anyone have any wedding cake recipes?
It's not the recipe, it's how you decorate it!Does anyone have any wedding cake recipes?
For each batch of batter
2 1/2 cups cake flour (not self-rising)
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup milk
1 1/2 tablespoons freshly grated lemon zest
Note: 2 separate batches of this batter are required in this recipe (do not double)
For the syrup:
2/3 cup sugar
1 cup water
zest of 1 large lemon removed in strips with a vegetable peeler
1/3 cup fresh lemon juice
2 tablespoons eau-de-vie de framboise
For the assembly:
two 9-inch cardboard rounds*
two 7-inch cardboard rounds*
two 6-inch cardboard rounds*, trimmed to form 5-inch rounds
Lemon Meringue Buttercream
about 5 cups raspberries, picked over
five 8-inch plastic straws
#66 leaf tip*
#70 leaf tip*
#113 leaf tip*
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration:
crystallized edible flowers and mint leaves*
Accompaniments:
Cr猫me Fra卯che Ice Cream
additional raspberries
*available at specialty baking stores
Make first batch of batter:
Preheat oven to 350掳F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix).
Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely.
Make second batch of batter:
Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
Make batter in same manner.
Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely.
Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature.
Make syrup:
In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container.
Assemble cake:
With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.)
Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.)
Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
Serve cake with Cr猫me Fra卯che Ice Cream and additonal raspberries.
Serves about 50 (including top tier).
http://www.epicurious.com/recipes/recipe鈥?/a>
Any kind of cake can be a wedding cake. My sister had 4 different kinds of cakes for her wedding. They were all frosted and decorated the same. The carrot cake was the best.
http://www.epicurious.com/recipes?mbid=g鈥?/a>
http://www.wilton.com/wedding/recipes/in鈥?/a>
Mexican Wedding Cakes:
Prep and Cook Time: about 1 1/2 hours. Notes: This melt-in-your-mouth cookie is a classic. Store cookies airtight for up to 1 week.
1 cup (1/2 lb.) butter, at room temperature
1 2/3 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup minced walnuts
1. In a bowl, with an electric mixer on low speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla and flour until smooth and well blended. Stir in walnuts.
2. Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
3. Bake in a 300掳 oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
4. Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered Sugar.
Note: Nutritional analysis is per cookie.
Yield: Makes about 120 cookies
TIRAMISU WEDDING CAKE WITH MIXED BERRIES
Cake Layers
7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
Soaking Syrup
2 cups Kahl煤a or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
Assembly
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Fresh mint sprigs
Serving
12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
6 tablespoons sugar
Cake Layers
Position racks in top and bottom thirds of oven and preheat to 350掳F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
Soaking Syrup
Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.
Frosting
Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.
Assembly
Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.
Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.
Place 9-inch cake on its cardboard on large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.
Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring frosting to room temperature before continuing.)
Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.
Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier. (Can be prepared 8 hours ahead; refrigerate.)
Let cake stand at room temperature at least 3 and up to 6 hours before serving. Garnish with mint.
Serving
Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.
Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.
Serves 50.
Recipe By : JUDI M. PHELPS
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cup Flour -- sifted
2 Tsp Baking powder
1 T Salt
2/3 cup Shortening
1 1/2 cup Sugar
3/4 cup California champagne
6 Egg whites
******COCONUT FILLING*******
1/4 cup Butter
1 Tbsp White wine
16 Large Marshmallows
1 cup Flaked coconut
******FONDANT FROSTING******
1 Lb Powdered sugar
1/4 cup Light corn syrup
1/4 cup Water
1 1/2 Tsp Vanilla
1/8 T Salt
1/2 T Almond extract
2 drops red food coloring -- (2 to 3)
6 Large Marshmallows
Sift flour, baking powder and salt together and set aside. Cream
shortening with 1 cup sugar until fluffy. Blend flour mixture
alternately with champagne and mix to a smooth batter. Beat egg whites
until stiff and soft peaks form. Fold about half the meringue into the
batter, mixing thoroughly with whisk. Gently fold in remaining
meringue.
Turn into two greased and floured 9-inch cake pans. Bake at 350
degrees for 25-30 minutes or until tested done. When cake has rested
10 minutes, turn out to cool. When cold, put together with coconut
filling. Over boiling water in double boiler, melt marshmallows,
butter and wine. Remove from heat and add coconut. Sift powdered sugar
in top of double boiler. Add corn syrup and water. Stir over boiling
water until smooth. Add the vanilla, salt and almond flavoring. For
pink champagne effect, add 2 or 3 drops red food coloring. Keep
frosting
warm so it spreads evenly. With spoon, carefully pour fondant over top
and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.Does anyone have any wedding cake recipes?
It's not the recipe, it's how you decorate it!Does anyone have any wedding cake recipes?
For each batch of batter
2 1/2 cups cake flour (not self-rising)
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 stick (1/2 cup) plus 2 tablespoons unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup milk
1 1/2 tablespoons freshly grated lemon zest
Note: 2 separate batches of this batter are required in this recipe (do not double)
For the syrup:
2/3 cup sugar
1 cup water
zest of 1 large lemon removed in strips with a vegetable peeler
1/3 cup fresh lemon juice
2 tablespoons eau-de-vie de framboise
For the assembly:
two 9-inch cardboard rounds*
two 7-inch cardboard rounds*
two 6-inch cardboard rounds*, trimmed to form 5-inch rounds
Lemon Meringue Buttercream
about 5 cups raspberries, picked over
five 8-inch plastic straws
#66 leaf tip*
#70 leaf tip*
#113 leaf tip*
Note: A cake-decorating turntable* is extremely helpful for assembling and decorating a wedding cake.
Decoration:
crystallized edible flowers and mint leaves*
Accompaniments:
Cr猫me Fra卯che Ice Cream
additional raspberries
*available at specialty baking stores
Make first batch of batter:
Preheat oven to 350掳F. and line a buttered 10-inch round cake pan (at least 2 inches deep) with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
Into a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer cream butter with sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Add flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and beat in zest (do not overmix).
Pour batter into prepared pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out clean. Cool cake in pan on a rack 5 minutes and invert onto rack. Peel off paper and cool cake completely.
Make second batch of batter:
Line a buttered 6-inch round cake pan and a buttered 8-inch round cake pan (each at least 2 inches deep) with rounds of wax paper. Butter paper and dust pans with flour, knocking out excess.
Make batter in same manner.
Pour 1 3/4 cups batter into prepared 6-inch pan. Pour remaining batter into prepared 8-inch pan. Bake 6-inch cake in middle of oven 30 to 35 minutes and 8-inch cake 35 to 40 minutes, or until a tester comes out clean. Cool cakes in pans on racks 5 minutes and invert onto racks. Peel off paper and cool cakes completely.
Cake layers may be made 2 weeks ahead, wrapped well in plastic wrap and foil, and frozen. Defrost cake layers (without unwrapping) at room temperature.
Make syrup:
In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container.
Assemble cake:
With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup.
Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers.
Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm.
Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier.
Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.)
Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.)
Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving.
Serve cake with Cr猫me Fra卯che Ice Cream and additonal raspberries.
Serves about 50 (including top tier).
http://www.epicurious.com/recipes/recipe鈥?/a>
Any kind of cake can be a wedding cake. My sister had 4 different kinds of cakes for her wedding. They were all frosted and decorated the same. The carrot cake was the best.
http://www.epicurious.com/recipes?mbid=g鈥?/a>
http://www.wilton.com/wedding/recipes/in鈥?/a>
Mexican Wedding Cakes:
Prep and Cook Time: about 1 1/2 hours. Notes: This melt-in-your-mouth cookie is a classic. Store cookies airtight for up to 1 week.
1 cup (1/2 lb.) butter, at room temperature
1 2/3 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup minced walnuts
1. In a bowl, with an electric mixer on low speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla and flour until smooth and well blended. Stir in walnuts.
2. Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
3. Bake in a 300掳 oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
4. Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered Sugar.
Note: Nutritional analysis is per cookie.
Yield: Makes about 120 cookies
TIRAMISU WEDDING CAKE WITH MIXED BERRIES
Cake Layers
7 1/2 cups unbleached all purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
Soaking Syrup
2 cups Kahl煤a or other coffee liqueur
1 1/2 cups water
1/2 cup plus 1 tablespoon instant espresso powder or coffee powder
Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
Assembly
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round
1 9-inch-diameter cardboard cake round
1 12-inch-diameter cardboard cake round
1 11-inch-diameter revolving cake stand (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and strawberries)
Fresh mint sprigs
Serving
12 cups mixed berries (such as raspberries, blueberries, blackberries and hulled, quartered strawberries)
6 tablespoons sugar
Cake Layers
Position racks in top and bottom thirds of oven and preheat to 350掳F. Butter one 12-inch-diameter cake pan with 3-inch-high sides, one 9-inch-diameter cake pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high sides.* Line bottoms with parchment. Sift flour, baking powder and salt into medium bowl. Using handheld electric mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually add sugar and beat until well blended. Beat in extracts. On medium-low speed, beat in dry ingredients alternately with milk in 3 additions each, beating just until combined (batter will be thick).
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten. Fold in remaining whites. Spoon batter into prepared pans so that depth of batter is the same in each pan; smooth tops. Bake until tops are deep golden brown and tester inserted into center comes out clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks and peel off parchment. Cool cakes completely.
Soaking Syrup
Mix all ingredients in heavy large saucepan. Boil over medium-high heat until mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool syrup completely.
Frosting
Using electric mixer, beat cream cheese in large bowl until light. Gradually add sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well blended. Cover and let stand at room temperature up to 1 hour.
Assembly
Finely grind chopped chocolate in processor (do not overprocess or chocolate will clump together). Using serrated knife, cut each cake horizontally into 3 equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom layer of 6-inch cake, cut side up. Brush cake with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with middle 6-inch cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons syrup over cut side of top 6-inch cake layer. Using hands, turn cake layer over and place cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 9-inch cardboard round; top with bottom layer of 9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide large tart pan bottom or springform cake pan bottom under cake layer. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 12-inch cardboard round; top with bottom layer of 12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2 cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake layer. Slide large tart pan bottom or cake pan bottom under cake. Using pan bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover remaining frosting and let stand at room temperature.
Place 12-inch cake on its cardboard on large flat platter. Place platter on cake stand. Using icing spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated knife at marked point. Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake, inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into center of cake. Refrigerate cake on platter.
Place 9-inch cake on its cardboard on large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate 9-inch cake on plate.
Place 6-inch cake on its cardboard on another large flat plate or tart pan bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting over top and sides of cake; smooth top. Swirl frosting decoratively on sides of cake. Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day ahead. Cover cakes and remaining frosting separately with plastic wrap; chill. Bring frosting to room temperature before continuing.)
Using metal spatula as aid, gently place 9-inch cake on its cardboard atop 12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its cardboard atop dowels in 9-inch cake.
Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe decorative border around base of 12-inch cake and around top edge of each tier. Arrange berries decoratively inside piped borders atop each tier. (Can be prepared 8 hours ahead; refrigerate.)
Let cake stand at room temperature at least 3 and up to 6 hours before serving. Garnish with mint.
Serving
Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2 hours at room temperature.
Remove top and middle cake tiers. Remove dowels from middle cake. Cut top and middle cakes into slices; transfer to plates. remove dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and cutting through from top to bottom, cut 6-inch-diameter circle in center of cake. Cut outer portion of cake into slices, then cut inner portion into slices. Spoon berries around cake slices.
Serves 50.
Does anybody know any simple cake recipes?
by simple i mean like adding fruit juice or rasins etc.Does anybody know any simple cake recipes?
Go to the following: http://www.cooks.com/rec/search/0,1-0,si鈥?/a>Does anybody know any simple cake recipes?
Tropical Sunshine Cake
1 pkg. yellow cake mix
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream
PREHEAT oven to 350掳F. Grease 13 x 9-inch baking pan.
COMBINE cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. Sprinkle with almonds.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.
Go to Walmart and get the cake mix for 98 cents, put eggs and water and bake for 40 min, then decorate!!!
This is one my daughter likes to make. Kake a white cake mix in a sheet pan according to package directions. Let cool completely (leave in the pan) and then poke holes in the cake 1/2 way through the thickness of the cake. I use a fork or a wooden spoon handle. Space the holes at random if using a wooden spoon. Chill the cake in the fridge. Prepare a large package of Jell-O as directed on the package. Pour the liquid Jell-O over the cooled cake. Place in the fridge until completely cold and the jello has set. Top with a layer of cool whip. For other great recipes please visit my web site at http://www.yummyfood.net
You can't get much simpler or better than a good ol' fashioned pound cake! Here's my fave recipe:
Buttermilk Pound Cake
1 cup butter (no substitutes), room temp.
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325掳 for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
A simple way to make a cake is to buy what is called cake mix. Doesnt take a genious to make one that way, or better yet, if you are even more lazy then that, buy one and said you made it!
well buy a betty crocker cake mix package at the grocery store the instructions are simple and easy and right in the back of teh box!
Um, or you could make it from SCRATCH:
DINETTE CAKE FROM BETTY CROCKER
1 1/2 c. cake flour or 1 1/4 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack. If desired frost cake with your favorite icing or make it into a strawberry shortcake.
This is THE basic cake recipe and the first I learned to make. If you can make this, then you can add whatever flavorings/fruits in small increments. I guess what I'm trying to say is take a known, basic recipe and alter one thing at a time if you want to experiment.
Also check out www.allrecipes.com because I think they still have a feature where you can name the ingredients you have and they'll give you a recipe to make.
SIMPLE BANANA NUT CAKE
1 box white cake mix
1/3 cup oil
1 1/2 cup milk
3 eggs
1 box banana cream pudding mix
1 cup chopped pecans
Mix all ingredients together. Pour into a greased 13 x 9 inch cake pan. Cook at 350掳F for 32 to 36 minutes.
Tastes like banana nut bread. If you want icing, Pillsbury cream cheese icing makes for a good combination.
Try using different kinds of pudding mixes. My husband loves pistachio.
Coconut Kahula Chocolate Cake
Ingredients:
1 (18.5-oz.) pkg devil's food cake mix
4 eggs
1 cup sour cream
1 cup Kahlua or coffee flavored liqueur
3/4 cup vegetable oil
1 (6-oz.) pkg. semi-sweet chocolate chips
1 cup flake coconut
1/2 tsp coconut extract
Directions:
1. In large bowl, combine cake mix, eggs, sour cream, Kahlua, coconut extract and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.
2. Stir in chocolate chips and coconut. Pour batter into greased and floured 10-inch Bundt or tube pan. (I sugar instead of four my pan.) Bake at 350 for 55-60 minutes or until cake tester inserted in center of cake comes out clean.
3. Cool in pan or on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.
Now you can be creative. I sometimes make a powdered sugar frosting to drizzle over cake. You can use a mocha or Kahlua flavor in the frosting. Sprinkle with powdered sugar or just serve plain with French Vanilla Ice Cream. It is always a hit.
Number Of Servings:10-12
Kahula Coconut Icing
1 cup powdered sugar
4 to 5 tsp. milk, divided
Kahula to taste
Coconut extract to taste
Coconut flakes
MIX powdered sugar, extract, Kahula and 4 tsp. of the milk until well blended.
STIR in remaining 1 tsp. milk, if necessary for desired consistency.
Drizzle over cooled cake and sprinkle on flake coconut.
Are you looking for something besides the cake mixes from the grocery store? If you are, this site has a great deal of baking info, including how-to and recipes: http://baking.about.comeye color
Go to the following: http://www.cooks.com/rec/search/0,1-0,si鈥?/a>Does anybody know any simple cake recipes?
Tropical Sunshine Cake
1 pkg. yellow cake mix
1 can (12 fl. oz.) Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved), divided
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream
PREHEAT oven to 350掳F. Grease 13 x 9-inch baking pan.
COMBINE cake mix, evaporated milk and eggs in large mixer bowl. Beat on low speed for 2 minutes. Stir in 1 cup pineapple. Pour batter into prepared baking pan. Sprinkle with almonds.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes.
COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving. Top with whipped cream, if desired.
Go to Walmart and get the cake mix for 98 cents, put eggs and water and bake for 40 min, then decorate!!!
This is one my daughter likes to make. Kake a white cake mix in a sheet pan according to package directions. Let cool completely (leave in the pan) and then poke holes in the cake 1/2 way through the thickness of the cake. I use a fork or a wooden spoon handle. Space the holes at random if using a wooden spoon. Chill the cake in the fridge. Prepare a large package of Jell-O as directed on the package. Pour the liquid Jell-O over the cooled cake. Place in the fridge until completely cold and the jello has set. Top with a layer of cool whip. For other great recipes please visit my web site at http://www.yummyfood.net
You can't get much simpler or better than a good ol' fashioned pound cake! Here's my fave recipe:
Buttermilk Pound Cake
1 cup butter (no substitutes), room temp.
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325掳 for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
A simple way to make a cake is to buy what is called cake mix. Doesnt take a genious to make one that way, or better yet, if you are even more lazy then that, buy one and said you made it!
well buy a betty crocker cake mix package at the grocery store the instructions are simple and easy and right in the back of teh box!
Um, or you could make it from SCRATCH:
DINETTE CAKE FROM BETTY CROCKER
1 1/2 c. cake flour or 1 1/4 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. shortening
1 egg
1 tsp. vanilla
Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches or 9 x 9 x 2 inches. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on cooling rack. If desired frost cake with your favorite icing or make it into a strawberry shortcake.
This is THE basic cake recipe and the first I learned to make. If you can make this, then you can add whatever flavorings/fruits in small increments. I guess what I'm trying to say is take a known, basic recipe and alter one thing at a time if you want to experiment.
Also check out www.allrecipes.com because I think they still have a feature where you can name the ingredients you have and they'll give you a recipe to make.
SIMPLE BANANA NUT CAKE
1 box white cake mix
1/3 cup oil
1 1/2 cup milk
3 eggs
1 box banana cream pudding mix
1 cup chopped pecans
Mix all ingredients together. Pour into a greased 13 x 9 inch cake pan. Cook at 350掳F for 32 to 36 minutes.
Tastes like banana nut bread. If you want icing, Pillsbury cream cheese icing makes for a good combination.
Try using different kinds of pudding mixes. My husband loves pistachio.
Coconut Kahula Chocolate Cake
Ingredients:
1 (18.5-oz.) pkg devil's food cake mix
4 eggs
1 cup sour cream
1 cup Kahlua or coffee flavored liqueur
3/4 cup vegetable oil
1 (6-oz.) pkg. semi-sweet chocolate chips
1 cup flake coconut
1/2 tsp coconut extract
Directions:
1. In large bowl, combine cake mix, eggs, sour cream, Kahlua, coconut extract and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.
2. Stir in chocolate chips and coconut. Pour batter into greased and floured 10-inch Bundt or tube pan. (I sugar instead of four my pan.) Bake at 350 for 55-60 minutes or until cake tester inserted in center of cake comes out clean.
3. Cool in pan or on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.
Now you can be creative. I sometimes make a powdered sugar frosting to drizzle over cake. You can use a mocha or Kahlua flavor in the frosting. Sprinkle with powdered sugar or just serve plain with French Vanilla Ice Cream. It is always a hit.
Number Of Servings:10-12
Kahula Coconut Icing
1 cup powdered sugar
4 to 5 tsp. milk, divided
Kahula to taste
Coconut extract to taste
Coconut flakes
MIX powdered sugar, extract, Kahula and 4 tsp. of the milk until well blended.
STIR in remaining 1 tsp. milk, if necessary for desired consistency.
Drizzle over cooled cake and sprinkle on flake coconut.
Are you looking for something besides the cake mixes from the grocery store? If you are, this site has a great deal of baking info, including how-to and recipes: http://baking.about.com
Any Chocolate Cake Recipes?
Do you guys have any chocolate cake recipies? i was thinking of making some later on for my crush for Valentines! 鈾?=) hope he accepts them!Any Chocolate Cake Recipes?
Make one from the box.
All you need is some eggs, water, spoon to mix, cake pan and an oven ...plus the box of cake ingredients of course.
It's simple, easy, and tastes good : )Any Chocolate Cake Recipes?
Chocolate Cookie Cheesecake
This is better than just chocolate cake--
I don't know what to say about this recipe other then it is decadent and addictive.
Just know the timing to give it to him-- cannot be when everyone is around and uncomfortable if this is the first time you are telling him of your feeling
INGREDIENTS
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
DIRECTIONS
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
----------------------------
One-Bowl Chocolate Mocha Cream Cake
From Cooking Light
Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray
Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
Preheat oven to 350掳F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350掳 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
--------------------------------------鈥?br>
Make into 2 cake pans instead of 12 cupcakes. May need to bake a few minutes longer than recipe states.
CHOCOALTE CUPCAKES
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
Use The box Gurl Y make it hard on yourself go buy a package of semi sweet choc of your choice melt it and dipp some cherrys and strawberry... So On Good luck
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened 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
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Yeah, here. I worship this cake.
It's even red, like Valentine's day!
Perfect!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Good luck with your crush!
Chocolate Cake
Ingredients:
Amaretti biscuits - 350 gm
Dark chocolate - 175 gm
(70-75 percent cocoa solids)
Double cream - 425 ml
Brandy - 7 tbsp
Cocoa powder to dust over the cake
You will also need a 1.2 litre pudding basin, lightly greased with any flavourless oil
Preparation Method:
1)Break up the chocolate into a heat proof bowl.
2)Pour in the double cream.
3)Put the bowl over a pan of barely simmering water and leave, until the chocolate has melted.
4)Take the bowl off the heat and with an electric hand mixer, whisk the mixture, until you have a cold creamy mixture.
5)Pour the brandy into a shallow dish.
6)Dip the biscuits, one at a time, first into the liquor, then into the chocolate cream and arrange a layer of biscuits in the base of the pudding basin.
7)Spread a layer of the chocolate mixture over the first layer of biscuits.
8)Repeat the whole process, until you have 4 layers.
9)Place a saucer (one that fits inside the rim of the pudding basin) on top of the mixture, put some weight on top and leave in the fridge over night.
10)Before serving, dip the basin in hot water for a few seconds and turn the pudding out on to a flat serving plate.
11)Put the cake back into the fridge for 15 mins to allow the outside to get firm again.
12)Finally, dust with cocoa powder.
Valentine Recipes are been given in this group all through out the month of Feb.
Not only Valentine recipes you can post any kind of recipe here (of any cuisine) that is why it is named All Kinds Of Food.
go to www.google.ca and type in recipes for chocolate cake you'll get amazing results and trust me, the art of baking runs in my family lol, if you want him to fall for you don't make a cake from a box, then you can say you made it from scratch, and he'll be super impressed!
Make one from the box.
All you need is some eggs, water, spoon to mix, cake pan and an oven ...plus the box of cake ingredients of course.
It's simple, easy, and tastes good : )Any Chocolate Cake Recipes?
Chocolate Cookie Cheesecake
This is better than just chocolate cake--
I don't know what to say about this recipe other then it is decadent and addictive.
Just know the timing to give it to him-- cannot be when everyone is around and uncomfortable if this is the first time you are telling him of your feeling
INGREDIENTS
2 cups chocolate sandwich cookie crumbs
2 tablespoons butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 pounds cream cheese, softened
1 1/4 cups white sugar
1/3 cup heavy whipping cream
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 eggs
1 1/2 cups chocolate sandwich cookie crumbs
16 ounces sour cream
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla extract
DIRECTIONS
Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove cake from oven. Combine sour cream, 1/4 cup sugar, and 1 teaspoon vanilla; spread evenly on cheesecake. Continue baking for 7 minutes. Turn oven off and leave in oven 30 minutes. Remove cheesecake, and let cool completely on a wire rack.
Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice and get out your fork
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
----------------------------
One-Bowl Chocolate Mocha Cream Cake
From Cooking Light
Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray
Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)
Preheat oven to 350掳F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350掳 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.
--------------------------------------鈥?br>
Make into 2 cake pans instead of 12 cupcakes. May need to bake a few minutes longer than recipe states.
CHOCOALTE CUPCAKES
Yield: 12 cupcakes
12 Tbsp. (1陆 sticks) unsalted butter, room temp
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, room temp
2 tsp pure vanilla extract
1 cup buttermilk, shaken, room temp
陆 cup sour cream, room temp
2 Tbsp. brewed coffee
1 3/4 cups all-purpose flour
1 cup d cocoa powder
1陆 teaspoons baking soda
陆 tsp kosher salt
Preheat the oven to 350潞F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
Use The box Gurl Y make it hard on yourself go buy a package of semi sweet choc of your choice melt it and dipp some cherrys and strawberry... So On Good luck
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened 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
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Yeah, here. I worship this cake.
It's even red, like Valentine's day!
Perfect!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Good luck with your crush!
Chocolate Cake
Ingredients:
Amaretti biscuits - 350 gm
Dark chocolate - 175 gm
(70-75 percent cocoa solids)
Double cream - 425 ml
Brandy - 7 tbsp
Cocoa powder to dust over the cake
You will also need a 1.2 litre pudding basin, lightly greased with any flavourless oil
Preparation Method:
1)Break up the chocolate into a heat proof bowl.
2)Pour in the double cream.
3)Put the bowl over a pan of barely simmering water and leave, until the chocolate has melted.
4)Take the bowl off the heat and with an electric hand mixer, whisk the mixture, until you have a cold creamy mixture.
5)Pour the brandy into a shallow dish.
6)Dip the biscuits, one at a time, first into the liquor, then into the chocolate cream and arrange a layer of biscuits in the base of the pudding basin.
7)Spread a layer of the chocolate mixture over the first layer of biscuits.
8)Repeat the whole process, until you have 4 layers.
9)Place a saucer (one that fits inside the rim of the pudding basin) on top of the mixture, put some weight on top and leave in the fridge over night.
10)Before serving, dip the basin in hot water for a few seconds and turn the pudding out on to a flat serving plate.
11)Put the cake back into the fridge for 15 mins to allow the outside to get firm again.
12)Finally, dust with cocoa powder.
Valentine Recipes are been given in this group all through out the month of Feb.
Not only Valentine recipes you can post any kind of recipe here (of any cuisine) that is why it is named All Kinds Of Food.
go to www.google.ca and type in recipes for chocolate cake you'll get amazing results and trust me, the art of baking runs in my family lol, if you want him to fall for you don't make a cake from a box, then you can say you made it from scratch, and he'll be super impressed!
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