Anyone got any yummy cake recipes?

Hummingbird Cake








Cake:


3 cups all-purpose flour


2 cups granulated sugar


1 tsp. baking soda


1 tsp. ground cinnamon


1/2 tsp. salt


2 cups chopped ripe bananas


1 cup drained crushed pineapple


1 cup vegetable oil


2 large eggs, beaten


1 1/2 tsp. vanilla extract


1 cup (4 ounces) finely chopped pecans





Icing:


8 ounces cream cheese, at room temperature


1/2 cup (1 stick) butter, at room temperature


1 pound confectioners' sugar (about 4 1/2 cups sifted)


1 tsp. vanilla extract





To make the cake, position racks in the center and bottom third of the oven and preheat to 350掳. Lightly butter two 9'; round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)





Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.





Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.





To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.





Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.Anyone got any yummy cake recipes?
INGREDIENTS-chocolate angel food cake





* 2 cups egg whites


* 1/4 teaspoon salt


* 1 1/4 teaspoons cream of tartar


* 1 1/4 cups white sugar


* 1 1/4 cups confectioners' sugar


* 1 1/4 cups cake flour


* 1/4 cup unsweetened cocoa powder


* 1 1/4 teaspoons vanilla extract








DIRECTIONS





1. Preheat oven to 325 degrees F (165 degrees C).


2. In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.


3. In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.


4. Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched. aka spongyAnyone got any yummy cake recipes?
Cracker Barrel Old Country Store Coca-Cola Cake





2 cups all-purpose flour


2 cups granulated sugar


3 tablespoons cocoa


1 cup butter or margarine


1/2 cup buttermilk


1 cup Coca-Cola


2 eggs


1 teaspoon baking soda


1 teaspoon vanilla extract


Pinch of salt


1 1/2 cups miniature marshmallows





Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.





Combine dry ingredients in a bowl.





Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.





Frosting:


1/2 cup butter or margarine


3 tablespoons cocoa


6 tablespoons Coca-Cola


1 box confectioners' sugar


1 teaspoon vanilla extract





Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract. Spread on warm cake.
Yummy Yummy Cake





Ingredients





Frosting


1(12ounce)container frozen whipped topping, thawed


1(3 1/2ounce)package instant pistachio pudding mix


1 cup grated unsweetened coconut


1(8ounce)can crushed pineapple with juice, drained(use drained pineapple in frosting and juice in cake)


Cake


1(18 1/4ounce)package yellow cake mix


1(11ounce)can mandarin oranges, undrained


8 tablespoons butter, melted


1/4 cup vegetable oil


4 large eggs





Directions


1. Place a rack in center of oven and preheat to 350F.


2 Generously grease two 9-inch round cake pans.


3. Dust with powdered cake mix.


4. Shake excess into mixing bowl.


5. Set the pans aside.


6. Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.


7. Scrape down sides of bowl.


8. Beat at medium speed 2 to 3 minutes longer.


9. Divide the batter between the two pans and place pans in oven side by side.


10. Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.


11. Remove racks from oven and cool on wire rack for 10 minutes.


12. Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.


13. While they are still warm, poke hole in the top of each layer with a wooden skewer.


14. Pour the pineapple juice over the layers so that the cake soaks up all the juice.


15 Let the layers cool for 30 minutes.


16. .Meanwhile, prepare the frosting.


17. Put all frosting ingredients in a large mixing bowl.


18. Stir until well combined and pudding is dissolved.


19. Place one cake layer, right side up, onto a serving platter.


20. Spread the top with frosting.


21. Place second layer, right side up, on top of the first.


22. Frost the top and sides of the cake.


23. Store this cake, lightly covered in wax paper, in refrigerator, up to one week.








http://www.recipezaar.com/81166


(*-*)
Betty Crocker.
Strawberry Jello Cake (It is SOO Yummy!)





1 (18.25-ounce) box strawberry cake mix


3 cups fresh strawberries, sliced


2 tablespoons cognac


1/4 cup sugar


1 cup heavy cream


1/4 cup confectioners' sugar


1 teaspoon vanilla extract


1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)


Fresh strawberries, for garnish





Preheat oven to 350 degrees F.


Follow cake directions as written on cake mix box.





Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.





Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.





Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.





Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.





Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.
Chocolate cake


http://www.chocolate-playground.com/choc鈥?/a>





Chocolate fudge cake


http://www.chocolate-playground.com/choc鈥?/a>