Cake: -2C flour -2Csugar -5eggs -1Cbuttermilk -1 Tsp. baking soda -2tsp. vanilla -1/2C butter -1/2 C oil
1. Cream together butter and oil in a large bowl with a mixer. 2. Mix in sugar. 3. Add egg yolks one at a time. 4. Mix together flour and baking soda. 5. Add flour mix to butter/sugar mix alternately with the buttermilk. 6. Mix in the vanilla and egg whites. 7. Pour it evenly into several greased circular cake pans and bake at 350 for 35-40 minutes.
The best frosting for this cake is cream cheese frosting:
-8oz. cream cheese -1/2C butter -2 Tbs. vanilla -1tsp. lemon juice -1 lb. powdered sugar
1. Cream together cream cheese and butter. 2. Gradually mix in sugar. 3. Mix in vanilla and lemon juiceDoes anyone have any good cake recipes? any kind but chocolate thanks?
Amish Pumpkin Pie Squares
Crust
1 box of yellow cake mix (remove 1 cup for topping)
½ cup melted butter
1 Egg
Fililng
3 cups pumpkin pie mix canned pumpkin (1 lb 14oz. can)
2 eggs
2/3 cup milk
Topping
1 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
1 tsp cinnamon
Grease the bottom of a 9 x 13 pan. Preheat oven to 350ºF.
CRUST: Combione remaining cake mix, butter, 1 egg. Press into pan.
FILLING: Combine pumpkin, 2 eggs, and milk and blend till smooth.
Pour over crust.
TOPPING: Combine reserved cake mix and remaining ingredients; Sprinkle over filling layer.
Bake for 45-50 minutes till knife comes out clean. Serve with vanilla ice cream or whipped cream on the side.
----------------------
PB%26amp;J Bars
1/2 pound (2 sticks) unsalted butter, at room temperature
1½ cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 oz) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1½ teaspoons kosher salt
1½ cups (18 oz) raspberry jam or other jam
2/3 cup salted peanuts, coarsely chopped
Preheat the oven to 350ºF. Grease a 9x13x2” cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
--Ina Garten
----------------------------
Pecan Shortbread Cookies
3/4 pound unsalted butter, room temp
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3½ cups all-purpose flour
¼ teaspoon salt
1½ cups small diced pecans
Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
------------------------
Buttermilk Pie
• 3 eggs
• ½ cup butter, softened
• 1 ½ cups white sugar
• 3 T. all-purpose flour
• 1 cup buttermilk
• 2 t. van. Extract
• 1 deep dish pie shell
Preheat oven to 350º. Beat eggs until frothy; add butter, sugar, and flour. Beat until smooth. Stir in buttermilk and vanilla. Pour into pie shell. Bake about 60 min. Check and cover with a foil tent when the top gets brown at about 35 min. Serve with a dollop of cool whip on top.
--Southern LivingDoes anyone have any good cake recipes? any kind but chocolate thanks?
How about a banana cake?
http://recipes-talk.blogspot.com/search/label/CAKE%20Recipes
foodnetwork.com has hundreds of excellent cake recipes!
Lovely Cherry Layer Cake
Ingredients:
1 package (18-1/4 ounces) white cake mix
CANNOLI FILLING:
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 jar (16 ounces) maraschino cherries
1 cup miniature chocolate chips
FROSTING:
1 cup shortening
1 cup butter, softened
7-1/2 cups confectioners' sugar
3 teaspoons vanilla extract
4 to 5 tablespoons water
Pink and green gel food coloring
Directions:
Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing cakes from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and ricotta until fluffy. Add confectioners' sugar and extracts; beat until smooth.
Drain cherries well, reserving 1 teaspoon cherry juice. Chop cherries. Stir chopped cherries, chocolate chips and reserved cherry juice into ricotta mixture. Refrigerate for 1 hour or until spreadable.
In another large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and vanilla; beat until smooth. Add enough water to achieve a spreadable consistency. Tint 3/4 cup frosting pink. Tint 1/4 cup frosting green. Set aside 1-1/2 cups white frosting.
Cut each cake horizontally into two layers. Place one layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread remaining white frosting over the top and sides of cake
To decorate, cut a small hole in the corner of pastry or plastic bag; insert tip #5. Fill the bag with reserved white frosting; pipe vines on cake. Change to shell tip #21; pipe shell border along bottom and top edges. Use petal tip #103 and pink frosting to pipe the rosebuds. Use leaf tip #67 and green frosting to pipe the leaves. Store in the refrigerator. Yield: 14 servings.
Rainbow Sherbet Cake Roll
Ingredients:
1 package (16 ounces) angel food cake mix
1 to 2 tablespoons confectioners' sugar
1/2 gallon berry rainbow sherbet
Directions:
Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry.
Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers. Yield: 20 servings.
Lemon Meringue Cake
Ingredients:
1 package (18-1/4 ounces) lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
Directions:
In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.
For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator. Yield: 12-14 servings.
Tropical Cake
Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1-1/4 cups lemon-lime soda
3 eggs
1/3 cup canola oil
TOPPING:
1 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1/2 cup butter, cubed
1 can (8 ounces) crushed pineapple, drained
1 cup flaked coconut
Directions:
In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack.
In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 12-16 servings.
Strawberry Poke Cake
Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
1/4 cup vegetable oil
2 eggs
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional
Directions:
In a large mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings.
Mandarin Orange Cake
Ingredients:
1 can (11 ounces) mandarin oranges, undrained
1 package (18-1/4 ounces) yellow cake mix
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract
TOPPING:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) unsweetened crushed pineapple, drained
1 carton (8 ounces) frozen whipped topping, thawed
Directions:
Drain oranges, reserving juice. Set oranges aside. In a large mixing bowl, beat the cake mix, oil, eggs, orange extract and reserved juice on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For topping, in a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple and reserved oranges, then fold in whipped topping. Frost the cake. Refrigerate for at least 1 hour before serving. Yield: 12-16 servings.
Pumpkin Spice Cake
Ingredients:
1 package (18-1/4 ounces) spice cake mix
3 eggs
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream
Directions:
In a large mixing bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream. Store in refrigerator. Yield: 16-20 servings.
Boston Cream Cake
Ingredients:
1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 square (1 ounce) semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water
Directions:
Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoo
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA ETC
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.
(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Whipped Cream Frosting
COOK UNTIL THICK:
1 cup milk
4 TBLS. Flour
set aside to cool
BEAT:
Together….3 minutes
½ cup margarine
½ cup shortening (Crisco…NOT cooking oil)
ADD:
1 cup sugar
(1/4 cup at a time, beat thorouhly)
1 tsp. Vanilla
ADD :
Gradually add flour %26amp; milk mixture
BEAT:
Until the consistency of
Whipped Cream
GOOEY CAKE
INGREDIENTS %26amp; DIRECTIONS:
Mix together thoroughly:
1 box yellow cake mix
2 eggs
2 sticks melted butter
Pour into a (DEEP) lightly greased 9 x 13 baking pan
Mix together thoroughly:
8oz. package cream cheese
2 eggs
1 pound box sifted powdered sugar
Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.
CHOCOLATE ECLAIR CAKE
(NO BAKE)
INGREDIENTS:
1 large package Vanilla instant pudding
1 small package Vanilla instant pudding
3 1/2 cups milk
1 8oz. container Cool Whip
1 box Honey Graham Crackers
DIRECTIONS:
1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.
2.) Fold in Cool Whip.
3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.
4.) Make a second layer of crackers and pour remaining pudding over crackers.
5.) Make a 3rd layer of crackers over pudding.
6.) Prepare Topping.
Topping
Beat until smooth with mixer:
6 Tablespoons cocoa
2 Tablespoons cooking oil
2 Tablespoons softened margarine
1 teaspoon vanilla
2 teaspoons white Karo syrup
2 Tablespoons milk
1 1/2 cups sifted powdered sugar
Spread evenly over chilled cakes. Refrigerate overnight before serving..
STRAWBERRY CAKE
%26amp;
FROSTING
Mix:
1 white cake mix
1 box strawberry Jell-O (powder)
3 Tablespoons flour
ADD %26amp; mix thoroughly:
1 cup cooking oil
1/2 cup water
ADD:
4 eggs, one at a time
1/2 box frozen strawberries (thawed)
POUR:
Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.
FROSTING
1/2 stick margarine, butter (melted)
3/4 lb. powdered sugar (more or less if needed)
1/2 box of strawberries, mashed and drained.
MIX:
Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.
JELL-O CAKE
CAKE:
1 box yellow cake mix
1 large box Jell-o gelatin
12 oz. Can soda pop
Bake cake as directed on box.
Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.
Prepare Jell-o, using more soda pop in place of water.
Pour Jell-o/soda mixture over cake.
Refrigerate 2 hours.
TOPPING:
8OZ. CONTAINER Cool Whip
1 small pkg. instant Jell-o pudding
Mix pudding, as directed and let stand 15 minutes until thick. Blend
in Cool Whip spread over cake.
Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.
Could decorate with sweet slices of strawberries.
PINEAPPLE CAKE
INGREDIENTS:
1 box Duncan Hines Pineapple Supreme Cake Mix
1 large can crushed pineapple, drained, save juice
1 small box vanilla instant pudding
1 cup milk
1 8oz. container Cool Whip
DIRECTIONS:
Prepare cake according to package directions.
On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.
Mix pudding %26amp; milk until thick. Add remaining ingredients and spread over cake.
*Emergency Chocolate Cake
1/2 cup (1 stick/4 ounces) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup yogurt or sour cream (or a combination)
Heat oven to 350 degrees. Grease and flour a 9';x5'; loaf pan. Cream butter and sugar until smooth, 1-2 minutes. Beat in eggs one at a time. Beat in vanilla. Add dry ingredients to creamed mixture, alternating with yogurt. Beat just until smooth. Turn batter into prepared pan and bake 35-40 minutes, or until a toothpick stuck in the center comes out clean. Do not overbake. Cool in pan. Cake may settle in the middle as it cools--this is normal
*DOUBLE RICH CHOCOLATE CAKE
2 c. sifted pastry or cake flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 1/4 c. superfine sugar
2 eggs
3 oz. (3 squares) unsweetened chocolate
1 c. milk
1 tsp. almond extract
Chocolate Frosting
Sift flour and measure out 2 cups. Sift again with the baking soda and the salt. Cream the butter and gradually add the sugar. Beat together until light and fluffy. Add the eggs, 1 at a time, and beat well after each addition. Melt the chocolate and cool it. Add it to the butter mixture gradually, alternating with the milk to which the almond extract has been added. Divide the batter between 2 buttered 8'; layer cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes. Unmold and cool. Fill and frost.
*DOUBLE RICH CHOCOLATE FROSTING:
2 eggs
2 c. sifted confectioners' sugar
Pinch of salt
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 c. milk
5 oz. (5 squares) unsweetened chocolate
2 tbsp. butter
Break the eggs into a bowl and add the confectioners' sugar and salt. Add the vanilla and almond extracts and the milk. Beat until smooth and creamy. Set this bowl in a larger bowl filled with ice cubes. Melt the chocolate with the butter. Add this gradually.
Very rich! Very good!
*Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines)
Ingredients
2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large egg
Directions
Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
To make the cake:.
Preheat the oven to 350*F. Grease sides and bottoms of two 9'; baking pans, or one 9x13'; pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
Pour batter into pans and bake 30-33 minutes for the 9'; pans and 35-38 minutes for the 9x13'; pan.If you wish to make cupcakes, bake for 19-22 minutes.
*German Choclate rich cake
The German chocolate cake recipe is usually a 3-layer cake, so that plenty of the frosting filling is nicely sandwiched between the chocolate cake's layers, a good ratio of filling to cake!
This German chocolate cake recipe serves 12. Prepare three 9'; cake tins lined with wax paper or greaseproof paper on their bases.
Preheat oven to 180C (350F) gas 4.
Ingredients
4 oz German's Sweet Chocolate, finely chopped 1/2 cup boiling water
8oz butter 15oz of superfine sugar
4 egg yolks
4 egg whites, stiffly beaten
1 tsp vanilla
10oz cake flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Melt the chocolate gently in boiling water. Cream the butter and sugar until fluffy, then add egg yolks, vanilla, and chocolate. Add dry ingredients alternately with buttermilk, then fold in the beaten egg whites. Pour into the three 9'; pans. Bake for 30-35 minutes.
Frost only the tops of the layers with the traditional German chocolate cake coconut pecan frosting, leaving the sides unfrosted.
Here are the ingredients for the coconut pecan filling and frosting for the German chocolate cake recipe:
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecan nuts
Combine all ingredients except coconut and pecans in a saucepan. Cook over a medium heat, stirring constantly, for about 12 minutes. When the mixture thickens, remove from heat. Stir in the coconut and pecans. Cool until the mixture is spreadable.
Try these links:-
This one is my all time fav. Chocolate Lava Cakes Medium dark, rich chocolate cup-cakes with fluid core. This dessert is often served in fine restaurants but it is also easy to make at home.
http://www.cacaoweb.net/chocolatelavacak…
http://www.cdkitchen.com/recipes/recs/19…
http://www.cacaoweb.net/deathbychocolate…
http://www.cacaoweb.net/chocolatecakes.h…
http://homecooking.about.com/od/cakereci…
http://homecooking.about.com/od/dessertr…
http://www.australiangoodtaste.com.au/re…
http://www.dianaskitchen.com/page/recipe…
http://www.freerecipes.in/dessert_recipe…
http://bakingdesserts.suite101.com/artic…
http://allrecipes.com/Recipe/Best-Moist-…
ENJOY :-)
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