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eggless cake

2009-10-30T14:16:00.002+07:00

Eggless Cake Recipe
By Clifford Young

Have you ever wanted to try baking a cake without using eggs or do you have someone you will be serving dessert to that is Vegan or cannot eat eggs? If so, you have probably tried finding a recipe that you can use to make a delicious cake without using eggs. This eggless cake recipe is easy to make and will still have plenty of flavor.

Ingredients for Eggless Cake Recipe:
- 1 1/2 cups of flour
- 3/4 cups of white sugar
- 2 tablespoons of baking powder
- 1/4 teaspoon of salt
- ¾ cup of soy milk
- 2 tablespoons of vanilla
- Egg replacer equivalent to one beaten egg

Directions for eggless cake recipe:
- Preheat the oven to 350 degrees
- Grease a cake pan
- In a large bowl, mix the flour, sugar, baking powder and salt
- Combine the remaining ingredients
- Add to flour mix
- Beat for 2 minutes
- Bake for 30 minutes in the cake pan

Here are some ideas for other flavors of the eggless cake recipe.
Ingredients for chocolate eggless cake recipe:
- 1 1/2 cups of flour
- 1/3 cup of cocoa powder
- 1 teaspoon of baking soda
- 1/2 tablespoon of salt
- 1 cup of sugar
- 1/2 cup of vegetable oil
- 1 cup of cold water or ice coffee
- 2 tablespoons of vanilla extract
- 2 tablespoons of vinegar

Directions:
- Preheat oven to 375 degrees
- Use a small brownie size pan
- Mix all the dry ingredients right in the pan
- Mix all of the wet ingredients in a separate bowl except the vinegar
- Add the wet ingredients to the dry ingredients and stir until all dry ingredients are mixed
- Add the vinegar and stir quickly
- Immediately put the pan in the oven
- Bake for 25 to 30 minutes
- Cool

For another delicious variety, try this applesauce spice eggless cake recipe:
- 1/2 cup of molasses
- 1 cup of applesauce
- 1 teaspoon of cinnamon
- 1/2 teaspoon of cloves
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 3/4 cup of flour
- 2 teaspoons of ginger

Directions:
- Combine the applesauce, molasses and the remaining ingredients in a large bowl
- Stir into the liquid
- Bake in a nonstick 8x8 inch baking pan
- Bake at 350 degrees for 30 to 45 minutes

These are some of the delicious options available for creating delicious eggless cake recipes. You can use other flavorings and find that it easy and fun to prepare healthy cake recipes that are full of flavor.

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trifle recipe

2009-10-25T14:10:00.006+07:00

Recipe For Summer Peach Trifle
By Helen Polaski

Peach trifle made in season is nothing short of divine, and the colors of the peach make the dessert even more beautiful. To ensure the beauty of this dessert is not wasted, trifle is always served in either large glass trifle bowls or individual glass containers.

Sparkling Peach Trifle

Ingredients You Will Need:

Peach gelatin

Twinkies

1/3 cup bourbon

Fresh peaches, ripe, slightly soft

Peach yogurt

Whipped topping

Make the peach gelatin according to the box directions, and pour it into a cookie sheet in the fridge to set. Meanwhile, cut the Twinkies into cubes, and set aside. Just before adding to the trifle, sprinkle the bourbon over the Twinkie pieces and toss.

Cut up the fresh peaches, removing the skins and slicing thin.

Place the bourbon-soaked Twinkies on the bottom of the trifle bowl. Add a layer of yogurt over the Twinkies. Cut the gelatin into squares, and add a thick layer of squares. Top it with a layer of whipped topping, sliced peaches, more gelatin squares and another layer of whipped topping. Garnish with peach slices.

Another great peach trifle recipe takes advantage of several members of the peach family, including cherries, apricots, nectarines and plums, all considered stone fruits because of the stone or pit in the center of the fruit. When in season, these fruits are absolutely delicious. This is also a great way to use leftover pie.

Stone Trifle

Ingredients You Will Need:

3 fresh peaches

3 fresh nectarines

5 fresh apricots

1 cup fresh cherries (leave stems on if possible)

6 fresh plums

½ of a coconut cream pie or ½ of a banana cream pie

Whipped topping

Wash, clean and remove the stones from all fruit that will be used. Do not mix the fruit. The layers look best if each individual fruit stands on its own. Slice each fruit, and place it into its own bowl. Set aside.

Dump the cream pie into a bowl. Break up the pie and slightly mash; set aside.

Start with a layer of sliced peaches, and then carefully add one half of the cream pie mixture. Cover this with a thin layer of whipped topping. Add the plum slices and another layer of whipped topping, and then the nectarine slices. Add the second half of the cream pie mixture, followed by the apricot slices. Garnish with whipped topping and cherries.

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fruit cakes

2009-10-20T14:06:00.002+07:00

How to Make a Traditional Holiday Fruit Cake
By Shelly Hill

During the holiday season, I like to spend an afternoon making some delicious homemade mini fruit cakes. Making and serving these delectable goodies has been around for centuries. You will usually see them served around the holiday season or at wedding celebrations.

You will find that various cultures will have a different twist on the traditional recipe, however, the following recipe is done in the American tradition. When I make this fruit cake, I bake them in a muffin tin or in mini loaf pans. If desired, you can certainly bake them in a regular loaf pan or round cake pan.

Fruit Cake Recipe

1 1/3 cups granulated sugar

1/2 cup butter, softened

2 eggs

3 cups all-purpose flour

3 teaspoons baking powder

2 cups eggnog

1 1/2 cups mixed candied fruits

1 1/2 cups sifted confectioner's sugar

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

additional eggnog

(optional) candied cherry halves

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the granulated sugar with the softened butter until it's light and creamy. Beat in both eggs until combined. In another bowl, stir together the flour and baking powder. Slowly stir the flour mixture into the sugar mixture and then beat in the eggnog until all ingredients are well combined. Fold in the chopped candied fruits. If the mixture is stiff, stir by hand.

Lightly spray your muffin or mini loaf pans with nonstick vegetable cooking spray. Spoon the batter into your desired pans. Place pans into a preheated 350 degree oven and bake for 20-22 minutes or until they are done and the centers test clean with a toothpick. Remove from the pans and let cool on a wire rack.

In a small bowl, combine the confectioner's sugar, nutmeg and ground cinnamon. Add in enough eggnog to make the mixture of drizzling consistency. Drizzle the glazed over the cooled fruit cakes.

If desired, top the fruit cakes with candied cherry halves for garnishing and store them in an airtight storage container.

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almond cake

2009-10-18T14:00:00.002+07:00

Carrot Almond Cake For Child
By Eric YL Nyioh

This is a classic foolproof cake that is at once delicious and nutrition. If you are looking for a birthday cake that is different from those commercially available, try this cake would bring extra sparkle to the birthday child's eye!

For an 18cm cake and a smaller top tier, just make 1½ times this recipe.

Ingredients:
150g margarine

200g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon mixed spice

Pinch of salt

1 cup grated raw carrot

½ cut chopped canned pineapple

4 eggs
230g brown sugar

200g ground almonds

Method:

Melt margarine in a pan over gentle heat. Leave to cool.
Sieve flour, bicarbonate of soda, mixed spice and salt together twice.
Squeeze out half the juice from the carrot and pineapple.
Beat eggs and sugar in a cake mixer till light and thick.
Fold in almonds, carrot, flour mixture, pineapple and melted margarine.
Pour batter into a greased and paper-lined tin. Bake at 160c for 45 minutes or till a skewer inserted in the centre comes out clean.
Leave cake in the tin for 10 minutes before turning out onto a wire rack to cool.
Ice with cream cheese frosting if desired.

Cream cheese frosting ingredients:
125g cream cheese

60g butter

250g icing sugar

Method:

In a cake mixer, whip cream cheese with butter. Add icing sugar gradually, beating well between each addition.
Spread on the carrot cake.
Allow the icing to become firm before cutting the cake.

Note: The cake can be baked a day in advance and the icing spread on after the cake has cooled.

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caramel cake

2009-10-15T11:08:00.002+07:00

Mississippi Caramel Mud Cake
By Cristie Will

MISSISSIPPI CARAMEL MUD CAKE

2-packages Caramels (about 100)

1⅓-cups Evaporated milk

2-sticks Butter, softened

2-tablespoons Cocoa

1-cup Coconut, shredded

16-ounces Marshmallow cream

2-cups Sugar

4-large Eggs

1-teaspoon Vanilla

1½-cups Chopped pecans

Instructions:

Preheat oven to 350°. Spray 9x13-inch baking pan with cooking spray with flour.

Combine the softened butter, cocoa, shredded coconut, sugar, eggs, vanilla and chopped pecans in a large mixing bowl. Bake at 350° for 40 minutes.

While cake is baking, unwrap caramels and place in medium saucepan along with 1⅓-cups of evaporated milk. Cook on low until caramels melt and mixture is creamy.

When the cake’s done remove from the oven and pour warm caramel evenly over hot cake and spread marshmallow cream evenly over warm caramel. Let cool; frost with chocolate frosting (see recipe below).

Ingredients and Instructions for Chocolate Frosting:

1-stick Butter

⅓-cup Cocoa

½-cup Evaporative milk

1-box Powdered sugar

1-teaspoon Vanilla

Combine butter, vanilla and evaporative milk in a small saucepan and cook on medium-low for 2 minutes; add cocoa then add powdered sugar a little at a time. Mix well; pour over cake and spread evenly.

Serves 12

You can find many more of these wonderful recipes at Cristie's Cookin. Be sure to submit your favorite recipe for a chance to win a "Gotcha Covered" apron. Check out her spices, Ring It, Bling It, and Zing It. If you like to read then you will want to read her novel "11.11.11" by TJ stokes.

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- Halloween cake recipe

caramel cake

2009-10-13T11:02:00.002+07:00

Halloween Recipes Are the Best! (What to Do With All That Leftover Halloween Candy)
By Nina Hoffman

Halloween is one of those holidays that has its own special brand of fun, not the least of which is trick-or-treating. My son will turn 3 a month before the holiday, and he is at the point where he really gets what trick-or-treating is and is very excited about it, even though we don't let him eat much candy. I think half the fun for him is dressing up and parading around the neighborhood - he's going to be Tigger this year - and visiting with everyone. He is a very social little guy. I remember last year, we ended up with tons of candy, and he probably got to eat one or two things (who gives a 2-year-old hard candy or Tootsie Rolls?!). This year, at least I know what we can do with some of that extra candy: Make this recipe for Halloween candy cake! It looks delicious, like so many of these fun Halloween recipes.

Halloween Candy Cake

Ingredients

1 cup unsalted roasted peanuts
3/4 cup flour
6 eggs
2 egg yolks
1 cup firmly packed light brown sugar
1 teaspoon vanilla
1/2 cup creamy peanut butter
1/2 cup butter
5 tablespoon powdered sugar
1/2 cup whipping cream
5 1.8-ounce packages Reese's Peanut Butter Cups, finely chopped
1-1/2 cups chilled whipping cream
3 tablespoons light brown sugar
1/2 cup unsalted roasted peanuts, coarsely chopped
3 2.1-ounce Butterfinger bars, cut into 3/4-inch wedges
1/2 cup Reese's Pieces

Instructions

Preheat oven to 375F degrees.
Butter and flour two 9-inch round cake pans.
Grind nuts and 3/4 cup flour in processor until fine.
Using mixer, beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens and triples in volume.
Fold in nut mixture.
Divide batter between prepared pans and smooth tops.
Bake until toothpick inserted in center comes out clean, about 20 minutes.
Cool cakes in pans on rack.

Filling and Topping

Blend peanut butter, butter and sugar in processor until smooth.
With machine running, add cream through feed tube and blend until mixture is light and fluffy.
Invert cakes onto work surface.
Using serrated knife, cut each cake into 2 layers.
Place 1 cake layer on platter, cut side up.
Spread with 1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
Top with second cake layer, cut side down.
Continue layering with remaining filling, peanut butter cups and cake, ending with cake, cut side down.
For topping, beat cream, sugar and vanilla in large bowl until almost stiff. Transfer 1/2 cup to small bowl and reserve for garnish.
Spread remaining whipped cream over top and sides of cake.
Press nuts around base of cake forming a 1.5-inch high border.
Cover top of cake with Butterfingers leaving 1/2-inch border.
Spoon reserved whipped cream into pastry bag fitted with medium star tip; pipe stars around top edge.
Garnish with Reese's Pieces.

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popcorn recipe

2009-09-30T13:39:00.000+07:00

Popcorn Recipes
By Joseph Devine

Popcorn, first invented when the Native Americans would cook corn over their hot campfires, soon to be enjoyed by the pilgrims who came across the Atlantic on the Mayflower. Popcorn has been around for a while, but very few people decide to experiment with this versatile food. It is a vegetable that can be cooked for dessert or a salty treat, and best of all, it goes with everything.

Here are three great popcorn recipes that you can try on a bored evening or experiment for a party you are throwing. Try all of them to see which you like the most:

--Bacon-Cheese Popcorn Recipe
--Beach Party Popcorn Recipe
--Chocolate Caramel Popcorn Recipe

Bacon-Cheese Popcorn

If you want to try a filling, salty type of popcorn this is a great one. It combines three of the most delicious ingredients on the planet, bacon, cheese, and popcorn! You will need four quarts of popped popcorn, a half cup of melted margarine, a half teaspoon of seasoned salt, Hickory-smoked salt, and bacon bits, as well as a half cup of grated American cheese. Because popcorn is only really good when it's hot you need to work fast. Make the popcorn and when its done pour the margarine over the top, sprinkle the rest of the ingredients in and constantly toss so that everything is mixed well.

Beach Party Popcorn

For this type of popcorn you will need a third cup of butter or margarine, a teaspoon of soy sauce, a drop of hot pepper sauce, two quarts of popped popcorn, two cups of seasoned snacks, and a half ounce of bacon-onion dip. Making these dishes is all about tossing the ingredients with the warm popcorn-this recipe is no different.

Chocolate Caramel Popcorn

For those of you with a sweet tooth, try this. You need two large boxes of some kind of crunch-n-munch, and a pound of dark chocolate. Spread the crunch-n-munch onto a large cookie sheet, lined with wax-paper. Melt the chocolate over this and then spread the popcorn on top. You can let this sit for a bit and serve, of if you want a harder snack, put it in the refrigerator and serve later. This keeps for a while and is a great snack for your friends and family!

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orange cake

birthday recipe

orange cake

2009-09-25T13:24:00.002+07:00

Mandarin Orange Cake
By David Jones

Several years ago my wife worked with a very nice lady from Japan. One day she brought a desert for everyone to try, it was the most incredible tasty deserts anyone had ever tried. It was called Mandarin orange cake and here is the recipe:

Ingredients :

1 box Butter Recipe Cake mix

3 eggs

1 stick margarine

1 can mandarin orange juice and all

Icing

1 small box Instant Vanilla pudding mix. Use 1 cup of milk to prepare pudding.

1 big size Cool Whip

1 big can of crushed pineapple (drain juice)

Heat oven to temperature listed on cake mix box. Mix the cake mix, eggs, margarine and mandarin oranges (juice and all) together until blended. Pour mixture into prepared cake pan. Bake according to the directions on the cake mix box.

For the icing - Prepare the pudding mix according to the directions on the pudding mix box. Stir the pudding, cool whip and drained crushed pineapple together. Ice the cake and store in the refrigerator.

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birthday recipe

2009-09-20T13:05:00.000+07:00

Chocolate Birthday Cake Recipe
By Kara Kelso

If you are looking for a fantastic birthday cake recipe, you may want to consider something a little different. Not only will your guests be impressed, but your party will be special!

The following recipe is different, although not too off the wall. It's still classified as "chocolate cake" perfect for any cake lover. It's absolutely fantastic for a change from normal, often dry birthday cake. Making your birthday party and cake extra special!

Chocolate Cake Recipe:
SOUR CREAM CHOCOLATE CAKE & FROSTING

--CAKE:--

2 c. flour

2 c. sugar

1 c. water

3/4 c. sour cream

1/4 c. shortening

1 1/4 tsp. salt

1 tsp. vanilla

1/2 tsp. baking powder

2 eggs

4 oz. unsweetened chocolate, melted

--FROSTING:--

1/3 c. butter

3 oz. unsweetened chocolate, melted

3 c. confectioners sugar

1/2 c. sour cream

2 tsp. vanilla

Cake Directions:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

Frosting Directions:

Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

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caramel recipe

2009-09-15T12:40:00.000+07:00

Caramel Scone Recipe
By Griffin Wetzstein

This caramel scone recipe is a favorite. The butterscotch chips give it a great flavor that is reminiscent of those found in large chain coffee houses.

Ingredients

3 cups unbleached all purpose flour
1/2 cup cold unsalted butter, cut into pieces
1 cup plus 2 tablespoons half and half or light whipping cream
1/3 cup granulated sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 large egg
2 teaspoons vanilla extract
1 cup butterscotch baking chips

Topping:

1/3 cup butterscotch baking chips, fine chopped (use food processor)
1 egg white, slightly beaten
Powdered sugar (optional)

Hardware

Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Pastry Blender (Optional)

Step 1: Preheat oven to 425 degrees F.
Step 2: Line cookie sheet with parchment paper.
Step 3: In large bowl, cut cold butter with pastry blender or knife into flour, combine with your fingers to a coarse meal consistency.
Step 4: Whisk together sugar, baking powder, and salt into mixture.
Step 5: In medium bowl, mix together cream, egg, and vanilla extract.
Step 6: Pour cream mixture into flour mixture.
Step 7: Stir a few times, then add butterscotch chips. Mix until just combined into dough.
Step 8: Drop large tablespoons of batter onto prepared cookie sheet.
Step 9: Brush the top of each scone with eeg white.
Step 10: Top with ground butterscotch chips.
Step 11: Bake for until brown, 16-18 minutes.
Step 12: Remove from oven and cool slightly, sprinkle with powdered sugar if desired.

This caramel scone recipe makes 18 scones.

For more great scone recipes visit :

http://kicked-up-cookie-recipes.com/scone-recipes.html

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cupcake recipes

2009-09-11T11:55:00.000+07:00

How to Find Your Favorite Cupcake Recipe
By Bryan Burbank

Finding the best recipes for making cupcakes is not that hard but you need to be aware that there are so many recipes available that you may get overwhelmed when searching. Whether you are looking for an angel food cupcake or maybe a peanut butter truffle is your favorite, you can be assured that pleasing your guest should be high on your list.

First it is important to choose what type of cupcakes you would like to make. If you are entertaining company then you may way to make a nice assortment. The hard part about baking is to make sure that you use the exact amount of ingredients so that the cupcakes come out just right.

Secondly there are many online resources for you to find your favorite recipe. Many of the cupcake recipes are similar to cake recipes so you may want to be thinking along those lines. So if you like German Chocolate Cake then a cupcake that is German Chocolate would be great.

Finally one of the best things to do before you have any guest over is to make some sample cupcakes and try them on a few friends to see what they think. There is nothing worse then spending all day baking cupcakes then you later find out they are tasteless.

It is important to try any new recipe before you make it for friends or family so that you do not feel bad if the recipe is not good. You will be proud of yourself when you find and make a great cupcake recipe.

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chocolate cakes

2009-09-08T11:38:00.004+07:00

Chocolate Cakes and Muffin Tips
By Eric YL Nyioh

Chocolate cakes
Chocolate is a very popular confectionery thought the world. It has been my favorite food since young. I like to use chocolate as ingredients since I started baking. As chocolate cakes recipes are among the most demanding and tempting pastries available, it is necessary for me to highlight several points when making chocolate cakes.

Use only covertures chocolate if possible, because it emits a rich flavor and aroma. The price is much higher than normal cooking chocolate due to the cocoa's fat content.

Chocolate is normally stored in a cool, dry area, but not in the refrigerator. When chocolate is stored in the refrigerator, it absorbs moisture and makes it difficult to melt during baking.

There are several ways to melt chocolate. One way is to use a microwave oven. Simply place it in a microwave bowl and let it melt for a few seconds, stirring to melt it evenly. The other way is to place chocolate into a bowl and boil over simmering water. Continue stirring it to dissolve the chocolate.

Keep a close eye on the chocolate cake during baking. As the cake may be dark in color, prick it with a skewer to check whether it is properly baked. If same cake crumbs stick to the skewer, it means the cake is baked. Ultimately, we want the cake to be moist and not dry.

Remove the cake from the oven. Leave it in the tin to cool for 5 minute at room temperature before placing it on a wire rack. Decorate the cake after it has completely cooled.

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cupcake recipe

2009-08-30T20:47:00.003+07:00

A Quick and Easy Cupcake Recipe
By Brock Hamilton

Cupcakes are the perfect dessert for any occasion. They can make an event feel extra special, they can provide for a wonderful baking experience if one takes some additional time to really find some unique refined ingredients, and they can even be something one adds to the list of hobbies he or she enjoys doing alone or with others. Cupcakes can be made anytime of the day for any event. They are always welcome additions.

In addition cupcakes are great desserts because they can be made in such a great variety of ways. One batch of eight to twelve cupcakes baked in one fell swoop can be decorated in such an individualistic manner that one might think they were made in completely separate batches. Because so many can be made in one batch, one person can decorate all the cupcakes or several people can work away at putting the final touches on these wonderful treats!
Furthermore, because of the vast array of recipe options for cupcakes, one can essentially never make the same cupcake twice if one so desired too!

And, across the board, from children to the elderly, cupcakes are loved. Children rush to gobble them down and the older folks’ eyes tend to light up when a freshly made tray is brought home or completed in their kitchens.
They can be a fun, easy dessert to make, travel with, and clean-up after. Or for the more seasoned cook, they can be an extravagant project that one takes special time and care with to create a masterpiece he or she can be proud of; one that will continue to impress others for years to come!

Cupcakes awaken one’s cooking and creative senses and skills and make for fun projects that one will never tire of. Essentially, one can keep creating more and more recipes and still never come up with all the possible combinations! So have fun and enjoy!

To make 12 normal size cupcakes cream 200 grams of softened butter with 200 grams of fine sugar and 1 teaspoon of vanilla. Gradually beat in 4 eggs, and then fold in 200 grams of self raising flour, along with a dash of milk if needed.

Spoon the mixture into paper cases in a muffin pan, and bake for 15 to 25 minutes at approx 350 degrees, or until they are risen and firm to touch.

Leave to cool on a wire rack and then ice with your favorite frosting, or drizzle with jam.

baking cake

2009-08-25T19:39:00.003+07:00

Baking Recipe – Poppy Seed Cake
By Jill Borash

This is my favorite birthday cake recipe that my mom made for me every year. Mom always made us feel special on our birthdays. We got our favorite meal and she’d make whatever cake we wanted. This one was almost always the one I requested. I made it for myself once I was out on my own and finally realized just how much effort I made mom go through each year. But the payoff was so worth it. I love this cake because it is unlike traditional cake recipes. The taste and texture is so unique. I hope you like it.

Poppy Seed Cake

3/4 cup butter
3/4 cup milk
2 teaspoons baking powder
1/2 cup poppy seed
1 1/2 cups white sugar
2 cups flour
4 egg whites beaten
1/2 to 1/4 cup milk

Soak the poppy seed in 3/4 cup milk overnight or at least 2 hours. Beat egg whites in a small bowl. Reserve the egg yolks for the caramel topping below. Combine all of the other ingredients and then add the egg whites. Pour into a 9 x 13 inch greased pan. Bake at 350 degrees for 40 to 45 minutes.

The following two recipes are the frosting for this cake.

Caramel Topping

4 egg yolks
1/2 cup chopped pecans
1/2 cup cream
1 cup white sugar

Combine above ingredients and cook until thick. Spread over the top of the cooled cake.

7 Minute Boiled Frosting

1 egg white
3/4 cup white sugar
1 tablespoon white syrup
2 1/2 tablespoons water
1 teaspoon vanilla

Put the first four ingredients in a double boiler and heat over medium heat. With an electric mixer, beat the mixture until it stands in peaks. It should look white and creamy. Add vanilla and spread frosting over caramel topping on cake.

banana cake

2009-08-20T19:29:00.002+07:00

Banana Cake Recipe
By Elizabeth Martyn

Every family needs a great banana cake recipe, a delicious homemade cake that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana cake recipe is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they're just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that's simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren't fully ripe, there's a cure - peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana cake recipe that follows:

Banana Cake Recipe

Ingredients

225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake

Method

Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if neccessary cover with a piece of foil to prevent the top from burning.
Leave until cool, then turn out of the tin.
This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.

butter cake

2009-08-15T19:17:00.004+07:00

Sour Cream, Butter and Lemon Pound Cake
By Susan McGourty

This Sour Cream, Butter and Lemon Pound Cake recipe goes back a couple of generations. It was my husband's grandmother's recipe for an old-fashioned Sour Cream, Butter and Lemon Pound Cake. My mother-in -law taught me how to make it. It's almost foolproof with its easy directions. (She nicknamed it her "One-step Pound Cake.") When it comes to good tasting cakes, this is a reliable show stopper! This cake has been served to many people from all over the world, and they all rave about it and it's addicting flavors.

I have a funny story to tell you about this cake.

A major incident happened that became part of the "McGourty Folklore."This happened a month or so before my husband and I were married --when I was still getting "to know" my future family.

One day while I was staying with his parents, in Aptos California making preparations for our upcoming wedding at the Santa Cruz Mission, I was helping my husband's mother with the cleaning of the household. I was finishing up my chores while she was busily making something for dinner. She realized that she needed to make a quick trip to the grocery store for some ingredients for that night's dinner. As she was leaving the house, she told me "Susie you're the only one that I can trust to take care of my cake, please take the cake out when the timer goes off."

My father-in-law, who was very intimidating to me at the time and never seemed to crack a smile was sitting at the kitchen table talking with his closest friend (and brother-in-law) Uncle Jack. I finished up what I was doing and waited for the timer to go off. The timer went off; I got the hot pads, and opened the oven door. There I saw a cake in a tube pan that looked just like an Angel Food Cake. Quickly I asked my father-in-law where I could find an empty Coke bottle. He looked at me in bewilderment and asked what I needed a Coke bottle for? I said "there's an Angel Food Cake in the oven and it needs to be inverted" (which is standard for angel food cakes while they cool). So he motioned me toward the pantry.

In the pantry, I found an awfully old and dusty Coke bottle. So I grabbed it and quickly washed it and inverted the heavy cake over the neck of the bottle. Now my husband-to-be had told me that his mother was a great cook, but try as she might, his mother just couldn't make an Angel Food Cake. From the "heaviness" of this cake I thought that it definitely wasn't a good Angel Food Cake! Then I started to leave the kitchen to go to see what my betrothed and his siblings were doing in the game room.

All of a sudden, behind me there was a huge crash-bang-boom. I looked around and saw my father-in-law and Uncle Jack with big ear-to-ear "bunny rabbit smiles and laughter" on their faces as the cake and the bottle had fallen and split all over the counter and the floor. Then I heard running feet. I watched in horror as my future husband and his siblings sampled the fallen cake pieces on the counter as they picked up the remaining pieces on the floor.

"Oh MY God" I screamed! No-no we've got to put that back together! No I'll make a new one!" What kind of Angel Food Cake is it?" It wasn't an Angel Food Cake --far from it! It was this treasured recipe of his grandmother's Pound Cake! Boy ! Was I ever embarrassed!"

There was one good thing about the "Pound Cake Incident" though. It really broke the ice with my father-in law. That's how I figured out that he was just "testing me" and trying to see how much gruff I would take from him. He was really a softy down deep.

You'll love this cake! --It's so reliable! Not a Prima donna like a cheesecake! Your friends and family will love it! It serves AT LEAST ten to fifteen people. If you keep it refrigerated in a "cookie tin" it'll keep for weeks. It is most yummy served with tea or coffee.

This cake tastes best made a day or two ahead of serving so the flavors intensify.

Preparation time: 30 minutes Cooking time: 1 hour and 10 minutes MAKES 10 SERVINGS.

Ingredients. (Best Results all ingredients should be at room temperature.)

1 Cup Unsalted softened butter
2 Cups Sugar
3 Extra-large Eggs , Lightly beaten
2-1/2 Cups All-purpose flour
1/4 teaspoons Salt
1/2 teaspoons Baking soda
1 teaspoons Lemon zest , (Grated lemon peel-generous amount)
1 teaspoons Vanilla extract , (generous)
1/2 teaspoons Nutmeg
1 Cup Sour Cream
Powdered sugar , for dusting and presentation

Preparation Directions.

Preheat oven to 325 degrees. The oven rack should be in upper half of oven.
Combine ingredients in a large mixer bowl in order of ingredients.
Blend well, scraping up the bottom of the bowl to get all the ingredients dispersed well throughout the mixture.
Set timer and beat the mixture THREE minutes at medium speed. Scrape well to make sure all ingredients are combined evenly.
Pour into a greased (with Crisco)and floured tube pan.
Bake at 325 degrees 60-to 70 minutes or until cake springs back when touched lightly in center.
Cool the cake upright in pan for 15 minutes or so.
After fifteen minutes cooling, carefully run a thin knife around the outer circumference of the tube pan, as well as around the inner tube itself. Rap the pan a couple of times on the counter. Then invert on a cake cooling rack for complete cooling.
When cake is room temperature, lightly sprinkle some powder sugar over the cake for presentation.
To place on serving plate, invert cake once to another plate, then again for final placement on the serving plate.
Store in a "cookie tin."

Serving Suggestions.

This is a wonderful cake to be served with coffee or tea!

cake icing

2009-08-11T19:15:00.001+07:00

Scrumptious Carrot Cake With Cream Cheese Icing
By Linda Pogue

Grandson's Favorite Cake
Before my oldest grandson was three, he decided the best cake in the world was carrot cake topped with cream cheese frosting. Each grandchild gets to choose what cake is baked or purchased for their birthdays. We all know when my grandson's birthday comes along, the recipe below will be on the menu!

Carrot cake is not only delicious, it provides fiber and protein, as well as vegetables and fruit to picky eaters. Even children who do not like vegetables will eat this cake. I hope you enjoy this homemade cake as much as we all do.

My Grandson's Favorite Cake!

2 cups sugar
1 ½ cups oil
3 eggs
2 tsp vanilla extract
2 cups flour
2 tsp soda
2 tsp cinnamon
1 tsp salt
2 cups grated carrots
1-8oz can crushed pineapple
2 cups chopped pecans
1 cup grated coconut, optional--I leave it out.

Combine sugar, oil, eggs, and vanilla in bowl; mix well. Stir in sifted dry ingredients. Add carrots, pineapple, pecans and coconut; mix well. Pour into prepared 8x13 inch baking pan. Bake at 350 degrees for 45-50 minutes or until cake tests done. Use buttermilk frosting or a cream cheese frosting.

The perfect cream cheese icing for your carrot cake!

1 8oz package of cream cheese
½ box powdered sugar
½ stick margarine
2 tsp vanilla

Mix ingredients stir until smooth, and spread over cake while hot. Sprinkle pecans and or coconut on top of icing. If desired for carrot cake, purchase orange and green icing in a tube and decorate cake with icing carrots.

Family Traditions
In our family, it is now traditional to have carrot cake with cream cheese icing at my oldest son's birthday bash. These kinds of traditions have helped strengthen families for generations. Whether it is carrot cake, your grandmother's banana pudding, or mom's yeast break, family food favorites can become traditional fare that provides memories for years to come. If you don't have family food favorites, consider starting your own family traditions with this cake recipe.

coconut cake

2009-08-05T20:17:00.002+07:00

Coconut Almond Mocha Macaroons Recipe
By Shelley Pogue

Macaroons are a Passover favorite for many, who have a sweet tooth. For this new harvest season celebration, I have come up with a new recipe. If you love espresso, and also love coconuts and almonds then you should try this recipe. This is a delicious treat for any and all who love coconut but we are going to spice them up just a little bit, by adding espresso coffee flavor to these little coconut desserts. These mini espresso, coconut and almond macaroons will melt in your mouth, and are made with just a few ingredients. These will take some time so you may want to make these in advance.

Coconut Almond Mocha Macaroons:

1/2 cup honey

1/4 Teaspoon of vanilla bean paste

1/4 cup unsweetened cocoa powder

1 Tablespoon instant powdered coffee or espresso

2 1/2 Cups shredded, sweetened coconut

1 Cup of ground almonds

3/4 Cup matzo cake meal

2 Egg whites

1 Bag of Chocolate covered coffee espresso beans, from your local store or Starbucks has them.

First things first you will line a baking tray with non stick baking parchment paper. You will finely grind the 1 cup of almonds in short bursts in a food processor until they form a fine meal and set aside until ready for them. In a small saucepan you will combine the honey, cocoa powder and coffee powder while cooking and stirring over a low to medium heat until powders are dissolved and mixture is smooth. You will remove from the heat and let cool about 10 to 15 minutes.

While the cocoa mixture is cooling you will place the egg whites in a bowl, and whisk until they form stiff peaks, when they start to get stiff you will start to gradually add the sugar, and you will continue whisking until it forms a thick and shiny or glossy meringue.

You will then stir in the coconut, matzo cake meal, vanilla bean paste, and ground almonds into the somewhat cooled espresso mix, and stir for about 30 seconds or so. You will then start to combine the glossy egg whites in thirds until well-folded in. When ingredients are well mixed you will spoon out about one tablespoon of the mixture and roll into a ball. You will place the macaroon balls on the parchment-lined baking sheet. You will continue to repeat with remaining dough, placing the macaroon balls about one inch apart. You will press one of the coffee beans into the middle of each macaroon ball.

You will then bake at 300F for 15 - 20 minutes, or until firm. You will then remove the baking sheet from oven, and remove with a spatula from the parchment covered baking sheet and cool on wire baking/cooling racks for about 20-30 minutes. Once cool you will remove the macaroons from the wire cooling racks and store in airtight container for about 4-6 hours to make sure they are good and set. I hope that you enjoy this recipe.

Enjoying the Cake Decorating ideas

dessert recipe

2009-07-30T09:19:00.003+07:00

Easy to Make Dessert Recipe - Peach Pie Without the Guilt!

By Jackie Trottmann

Pie is one of my favorite foods. Peach pie counts as a fruit serving right? While I still eat the traditional peach pie, ala mode, of course, I don't want to eat it every day or every week. Here is an easy to make dessert recipe for peach pie that is just as flavorful without having the labor or guilt of eating high calories and fat that goes along with traditional peach pie. What's also great about this recipe is that you can use a broiler or a grill, so you can make it all year long.

It involves the simplicity of fresh peaches combined with vanilla, brown sugar (or brown Sugar Twin) and Triple Sec liquor. Plus, serving it in a martini glass makes it very elegant too if you're entertaining.

I'm basing this easy to make recipe on two servings. You can just increase the ingredients to fit. Ingredients: Large peaches, not overly ripe - about the size of a baseball. Each peach will represent two servings. Vanilla (half a capful per half peach), brown sugar or brown Sugar Twin (my husband really dislikes artificial sweeteners, but he can't taste the difference with the Sugar Twin - I use the Sugar Twin), Triple Sec Liquor.

Cut the peaches in half, discard
Sprinkle brown sugar on top of the peach. ½-1 teaspoon is all that you need. Pour half a capful of the vanilla on top of the peach. Pour 1-2 teaspoons of the Triple Sec on top of the peach. You can do this ahead of dinner so that the flavors will marinate a little bit. If the liquid runs down the sides, that's great. These will go on the grill or under the broiler. Put the pit side down and pour the remainder of any liquid on the top of the peach. Grill or broil between two and three minutes per side until soft.

Serve pit side up with your favorite vanilla ice cream. You can even use light or sugar free ice cream if you wish. It tastes just like a peach pie or cobbler. The Triple Sec and brown sugar recipes. cause a glaze that really brings out the flavor of the peach. Enjoy! I'm sure you'll want to keep this as one of your staple dessert the pit and put them on a dish pit side face up.

icing recipe

2009-07-25T21:07:00.001+07:00

How to Make Icing For Cake Decorating

By Tapan Sarkar

Cake decorating is an enjoyable hobby. Once you have decorated one, you'll be looking for occasions to do it again. Start out simple and in no time you will advance in your new found talent. First things first; if you don't already have icing decorator bags and tips, go to your local hobby shop and purchase these.

This basic cake decorator icing recipe will yield great results.

1 bag confectioners' sugar
1 cup shortening
1 teaspoon almond extract

Beat this icing mixture on low speed about one minute to combine, then on high speed for an additional 3 minutes. If the icing is too thick, add a couple drops of water; but just a few, as you don't want a thin icing that will be near impossible to decorate with.

Never substitute butter or margarine for the shortening, or your icing will be an off-white color. Also, don't bother with liquid food coloring. Using colored paste will give richer colors and won't cause your icing to thin out.

When you spread the icing on the cake, use a long bladed knife to ensure smoothness. Afterward, there are usually a couple areas that need further smoothing out. Dip a clean knife into very hot water and run the blade over the rough areas of icing with a light hand.

Animal shaped cake pans are popular with children and easy to decorate as well.

Here is an elegant pattern used by beginners as well as experts -- After smoothly icing the sides and top of the cake, let sit for at least 4 hours, allowing the icing to slightly harden. Lay a paper doily onto the cake. Sprinkle colored sugar crystals over the doily; carefully remove the doily. All around the edge of the top and bottom, decorate with small stars using a star tip. Whenever decorating the bottom and top edges with a shell border, stars, etc., the border on the top should be smaller in comparison to the bottom. Now show off your lovely cake!

jello recipe

2009-07-20T08:53:00.002+07:00

Finger Jello Recipe

By Rachel Paxton

Kids, especially preschoolers, love Finger Jello! They love it
even more when they get to help make it. Let your preschooler
cut the Jello into shapes with cookie cutters when the Jello is
set. Make green and red for Christmas, orange for
Halloween. Making finger jello can be a fun family activity!

Finger Jello Recipe #1

3 3-oz. pkg. Jello
4 pkg. Knox unflavored gelatin
4 c. boiling water

Mix all ingredients together until dissolved. Pour into
13x9x2-in. baking dish and refrigerate. Cut into squares or use
cookie cutters to create shapes.

Finger Jello Recipe #2

3 3-oz. pkg. Jello 1 c. whipping cream 2 1/2 c. boiling water

Mix Jello and boiling water together until dissolved. Add
whipping cream and continue stirring. Pour into 8x8-in. pan and
chill well.

Finger Jello Recipe #3

1 c. sweetened condensed milk 1 3-oz. pkg. purple Jello 1 3-oz. pkg. orange Jello 1 3-oz. pkg. yellow Jello 1 3-oz. pkg. green Jello 1 3-oz. pkg. red Jello 7 pkg. Knox unflavored gelatin

To prepare filling, dissolve 2 envelopes of Knox gelatin in 1/2
cup cold water. Add 1 cup boiling water to sweetened condensed
milk. Add dissolved gelatin to milk and stir in 1 additional cup
of boiling water. Set aside.

To create layers, prepare one box of Jello at a time. Mix 1
envelope Knox gelatin with 1/4 cup cold water. Add 1 cup boiling
water and 1 box Jello. Pour Jello into greased 13x9x2-inch baking
pan. Refrigerate 15-20 minutes until set.

Pour 3/4 cup filling over set Jello. Chill 15-20 minutes.
Continue layering Jello and filling, ending with Jello on top.
Chill each layer 15-20 minutes before adding next layer.

cheesecake recipes

2009-07-15T14:01:00.001+07:00

Cheesecake Recipes
By Elizabeth Morgan

A cheesecake may seem simple enough, but it can actually be one of the hardest pastries to whip up for someone with no experience. And no matter how closely you follow cheesecake recipes, your cake could still fall apart if you don’t know the secret steps. Here are some less-popular, but very effective, cheesecake recipe tips to make your cheesecake a big hit.

Use only the best ingredients. Your cheesecake is just as good as the eggs you use to make it, so be sure to buy only the freshest. You should also be very careful about the cheese you choose – unless you’re on a strict diet, ditch the fat-free cream version and go for the real cream cheese. No matter what health buffs say, the real pastereurized kind still tastes better.

Be sure the ingredients are at room temperature, especially the cream cheese and the eggs. Otherwise, no matter how hard you try, your cheesecake will never be smooth. How do you bake when your cream cheese is frozen? Just microwave it on high for a little less than a minute or until it softens up. If you overdo it and the cream cheese melts, refrigerate it until it is just the right temperature.

Don’t bake the fruit. This tip seems simple enough, and yet many people forget about it. Just add in the fruits as toppings later so they can retain their freshness, flavor, and color.

Don’t peek! Opening the oven door when the cheesecake is not yet baked can ruin it. Your cheesecake can have cracks, or worse, may even fall apart. So restrain yourself until it’s done.

Wait thirty minutes before removing the cheesecake from the oven. After baking, just turn off the oven and let your cheesecake sit for another half hour. This waiting time will make it perfectly puffed and moist.

frosting recipe

2009-07-10T13:52:00.001+07:00

Easiest, Richest Mocha Buttercream Frosting Recipe
By Sarita Haines

This incredibly delicious mocha buttercream frosting makes an ideal companion to chocolate cake or cupcakes. It should be enough to frost and fill a 9-inch, 2-layer cake. You may also enjoy it on chocolate brownies. There are many buttercream frosting recipes, but we like this one that includes egg yolks because of the richer flavor.

Rich Mocha Buttercream Frosting

(makes 3 cups)

1 c sugar

1/3 c water

1/4 t cream of tartar (This is a stabilizer that helps keep the frosting smooth).

4 egg yolks

6 oz semisweet chocolate (1-ounce squares are the simplest and most accurate option)

1/4 cup strong coffee (You may also use 2 oz espresso or 1 t of coffee or mocha extract)

3/4 lb butter

Chocolate candies, shavings or sprinkles for decoration (optional)

1. Combine the sugar, water and cream of tartar in a saucepan, and boil until syrup reaches 240F on a candy thermometer. If you use a candy thermometer, you'll know this stage as "soft ball" which is between 234F-240F.

2. Beat the egg yolks until they are light and fluffy. Add in the sugar syrup a little at a time, continuing to stir until the mixture is stiff.

3. Melt chocolate and coffee together in a bowl set over hot water, stirring occasionally. Allow to cool slightly.

4. Beat the egg yolk mixture into the chocolate a little at a time until there's a uniform consistency. Chill the frosting in the refrigerator until it reaches the proper texture.

5. After frosting your cake, garnish with chocolate shavings, sprinkles or m&ms for a festive look and a little extra crunch. (optional).

Tip: If the frosting becomes too stiff in the refrigerator, stir in a small amount of milk to thin the mixture.

fruit cake

2009-07-06T13:47:00.003+07:00

Fruit Cake
By Richard Romando

The fruit cake with all its fruits and nuts has been around for centuries. Making a rich fruit cake is a very laborious process. They are made well in advance and stored in a cool dry place in order to preserve its traditional great taste and flavor.

The procedure for making a fruitcake takes a few days. First, the fruits and nuts need to be prepared. They are soaked for 2 or 3 days in alcohol, preferably brandy or rum. If you don't want to use alcohol, fruit juice can be substituted. The cake recipe should be followed strictly to obtain the desired result of a wonderful tasty cake. For those who do not like a particular fruit or nut, they can be substituted according to individual tastes. The only thing to remember is that the weight specified in the recipe for the fruits and nuts should be maintained.

After the fruits and nuts are prepared, the batter is made. All the fruits and nuts are mixed in the batter and baked. Fruit cakes are baked at a low temperature for a long time until they are done. It should be tested with a cake tester to see if it is fully done. One point to remember when baking these cakes is to keep a container of water in the oven. This prevents the cake from becoming dry. They should be cooled before taking out from the container.

All the effort put in to making fruitcakes is worth it, as they make an excellent, great tasting treat any time of the day.

pineapple cake

2009-06-30T21:44:00.001+07:00

Tasty Pineapple Cake and Other Sugar-free Cakes - Great Cakes With No-Sugar-Added
By Linda Carol Wilson

For diabetics or others watching their sugar-intake, here are three great cake ideas. And the best part is that non-diabetics will also enjoy these tasty treats. No need to make a diabetic cake and a regular cake when you serve these recipes. These cakes are great for children who are diabetic or are on sugar-restricted diets,too. Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.

TASTY PINEAPPLE CAKE

1/2 cup salt-free butter

2 1/4 cups Equal Sugar-Lite, divided

2 eggs or 1/2 cup egg substitute

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat-free milk

4 slices unsweetened canned pineapple, drained on a paper towel

non-stick vegetable cooking spray

1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees. Spray a 6-cup Bundt pan with cooking spray and set aside.

In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy. Add remaining Equal, except for 1 tablespoon. Add eggs, 1 at a time, beating well at medium speed of an electric mixer. Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Beat at low speed after each addition. Cut pineapple into 1/2-inch pieces and gently fold into the batter. Spoon batter into the prepared Bundt pan. Tap down to remove air bubbles. Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.

strawberry cake

2009-06-24T21:29:00.000+07:00

Strawberry Cake Recipes
By Katie Appleby

If you are looking for an excellent dessert recipe and love southern cooking, this is the recipe for you. This strawberry cake recipe is one of the favorites among the southern states and is perfect for any kind of occasion. This strawberry cake recipe can be made with either white or yellow cake mix and can also be used with any from scratch cake recipe.

Ingredients for Strawberry cake recipe:

• 1 package of white cake mix
• 1 package of strawberry flavored gelatin powder - 3 ounces
• 1 cup of vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup of water
• 3/4 cup of mashed strawberries
• 1/2 cup of butter
• 1 pound of confection sugar
• 1/4 cup of mashed strawberries

Directions for Strawberry Cake Recipe:

• Combine the cake mix and gelatin powder in a large bowl
• Beat in oil, eggs, water and strawberries
• Pour into two 9 inch round and greased cake pans
• Bake in a 350 degree oven for 30 minutes
• Cool and frost with strawberry icing
• For the icing, beat the butter
• Add the strawberries
• Spread between the layers of cakes
• Frost the top and sides and confection sugar until smooth

apple cake

2009-06-20T15:12:00.000+07:00

Easy Autumn Apple Recipes

By Rachel Paxton

Fall is in the air! Fill your kitchen with the aroma of fresh baked apples. Here are some easy autumn apple recipes that your family is sure to enjoy.

Apple Crisp

4 c. sliced apples 1/2 c. oatmeal 1/3 c. soft margarine or butter 2/3 c. brown sugar 3/4 tsp. cinnamon 1/2 c. flour 3/4 tsp. nutmeg

Preheat oven to 375 degrees. Place sliced apples in greased pan.
Blend remaining ingredients until mix is crumbly. Spread over apples. Bake 30-35 min. (or until apples are tender) and topping is golden brown. Serve warm with cream, ice cream, or cool whip.
Rhubarb, peaches, huckleberries, etc., may be used instead of apples.

Applemallow Bake

6 c. (6 medium) peeled and thinly sliced apples 3 c. miniature marshmallows 1/4 c. cinnamon candies

Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1
qt. baking dish, mix apples, cinnamon candies, and 2 c.
marshmallows. Top with remaining 1 c. marshmallows. Bake,
uncovered, for 45-50 min. until apples are tender. Serve hot.

Apple Cake

4 c. fresh apples (diced) 1/2 c. vegetable oil 2 tsp. vanilla 1 tsp. salt 1 c. chopped nuts 2 c. flour 1 tsp. cinnamon 2 c. sugar 2 well-beaten eggs 2 tsp. baking soda

Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs and vanilla. Mix and add flour, baking soda, salt, and cinnamon. Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of pan. Serve plain, iced, or with cool whip.

See our related recipes in : New Ideas For Chocolate Recipes

lemon cake

2009-06-17T16:47:00.000+07:00

Lemon Pound Cake Recipe

By Brandy Summers

This pound cake features rich bold tangy lemon flavor and is topped off with lemon icing.

1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

ICING

1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Directions

Preheat oven to 350 degrees.

Grease and flour a 10-inch fluted tube pan.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition. Stir in lemon juice, lemon peel and extract.

In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture alternating with sour cream. Beat just until combined. Pour into tube pan.

Bake for 55 - 60 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.

Make Icing

In a small bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and lemon peel. Drizzle over the cake.

coffee cake

2009-06-08T19:33:00.000+07:00

Traditional Coffee Cake Recipes
By Katya Coen

As with many other treats, coffee cake has evolved throughout the years. Nowadays, coffee cakes have been combined with a variety of fruits and ingredients, such as sour cream or banana walnut. However, one of the best coffee cake recipes remains to be the traditional cinnamon coffee cake. Here's how to make one.

Before starting with the actual coffee cake recipe, you should first gather the necessary ingredients.

These include:

5-6 cups of flour

2 eggs

6 tbsps of butter

2 cups of sugar

3 tsps of cinnamon

4 tsps of bulk yeast

1 tsp of salt

a cup of cooking oil

warm water

Bundt-type cake pan

When you've already gathered the materials, you are now ready to start making your cake using your traditional coffee cake recipe. First, dissolve the yeast in 2 cups of warm water. Let it stay for several minutes. Next, add a cup of sugar, a teaspoon of salt and the cooking oil. Make sure you mix these ingredients well.

The next step is to add the 2 eggs to the mixture. Beat the batter until the eggs are completely blended in. Next, slowly add the flour. Start with a cup of flour and mix it until the texture is smooth. Do this with every cup of flour. When all the flour has been added, stir the mixture until the batter becomes sticky. Then, let the mixture stand for about 20 minutes.

While waiting for the 20 minutes to finish, start on the glaze. The glaze will give the coffee cake the right flavor. Melt 6 tablespoons of butter, and mix the 3 teaspoons of cinnamon and a cup of sugar together.

After the 20 minutes are up, get small portions of the batter. Roll these portions into small balls in between your palms. Dip these balls into the melted butter and cover it with the cinnamon sugar glaze. Next, lubricate the Bundt-type cake pan with a dab of cooking oil. Put the balls onto the lubricated pan. Finally, place the balls into the oven at 350 degrees for approximately 40 minutes.

During this 40 minutes, you can start brewing your coffee, so that you can have it ready by the time the coffee cakes are done.

After 40 minutes, take the pan out of the oven. Arrange the cakes and add some garnishing. You can also stick toothpicks on the cakes or even add icing or syrup. Voila! You now have your very own homemade coffee cakes! These are perfect for midday coffee breaks. Try this simple coffee cake recipe, and share it with your friends!

ice cream cake

2009-05-28T14:54:00.000+07:00

Ice Cream Cake Recipe

By Donna Monday

If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.

Easy Ice Cream Cake Recipe

1 (10-inch) angel food cake

1/2 gallon any flavor ice cream

Directions

Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe

A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes – nuts, candy sprinkles and maraschino cherries

16 – 24 ice cream sandwiches

1 (16 oz.) container frozen whipped topping

1 (12 oz.) jar chocolate hot fudge topping

1 (1.5 oz.) chocolate candy bar, grated

Directions

In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe

You’ll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.

1 quart vanilla ice cream

3 cups crushed cornflakes cereal or cornflake crumbs

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for deep frying

Whipped Cream

Honey

Maraschino Cherries

Directions

Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.

In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.

In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.

When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.

Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.

Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

carrot cake

2009-05-20T00:39:00.000+07:00

Carrot Cake Recipes Made Easy
By Bernice Eker

For many people when they think about having a slice of carrot cake they instantly are in heaven over it. What better desert is there that has soft, sweet tasty insides that has raisins, carrot slivers and crunchy pecan and then topped with a rich cream cheese frosting? You can almost taste it melting in your mouth.

So where can you find a great carrot cake recipe? There are many places to look. First you can start at home or within your family. Ask around you never know who might have a secret super moist and tasty carrot cake recipe they will want to share with you. No bakers in the family? No problem! There are still several other ways to track down just the perfect cake recipe.

The library is a great place to start your carrot cake recipe search. You can choose from several different cook books that offer many ways to make a carrot cake including low fat carrot cake recipes that will make even the most diet conscious person break down and have a slice. But is the library really the best place to find a recipe for your next cake?

You can also search online for an easy carrot cake recipe that you will love. There are several sites where people come together and submit their favorite recipes for cooking a wide variety of things. On many of these sites you will also find a rating system or a comments area that will allow you to discuss with other visitors if the recipe really is a good one to try. Because lets face it you can find a recipe anywhere from in the library to the grocery store but how are you going to ever know if it is any good if you can not ask someone?

Here is one recipe that is sure to excite you because it is so simple and will also be the light of the next event where you unveil your delicious yet easy carrot cake recipe:

Things you will need:

1 package of yellow cake mix
1 cup of Real Mayonnaise
2 cups carrots finely grated
2-1/2 teaspoons of ground cinnamon
4 large eggs
1/2 cup of chopped Walnut Pieces (optional if you do not like them leave them out)

Preheat your oven to 350 degrees while you are making the batter.

In a large bowl combine the mayo, eggs, 1/4 cup of water, cake mix and the cinnamon. Beat them all together with an electric mixer. Do this on the medium setting for about 3 minutes. Then add the walnuts and the carrots and blend those in.

Then take your 13x9 inch baking pan and grease it. Make sure to get no only the bottom but also the sides to keep your carrot cake from sticking to the pan. Once it is greased pour in your carrot cake mixer. Spread it so it is even within the pan to help it cook evenly.

Then put the cake in the oven and bake it for 30-35 minutes.

Check it often for the last 10 minutes with a toothpick. If you place the toothpick in the center of the cake and it pull it out clean then the cake is done.

Allow it to cool before icing it.

pudding recipe

2009-05-11T13:59:00.001+07:00

Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe
By Brandy Summers

If you’ve been yearning for a recipe for old fashioned bread pudding, this is a delicious raisin bread pudding recipe that will bring back warm memories.

6 slices day old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

Break the bread into small pieces and place into the baking pan. In a saucepan, melt the butter, then drizzle over bread cubes. Sprinkle raisins over bread.

In a medium bowl, combine the eggs, milk, sugar, cinnamon and vanilla. Beat thoroughly. Pour egg mixture over bread. Lightly push bread down with a fork until bread has completely soaked up the egg mixture.

Bake 45 minutes, or until the top springs back when pressed.

cake decorating ideas

2009-04-29T18:50:00.000+07:00

Creative Cake Decorating Ideas

By Shereen Oon

Special occasion will always call for special cakes. Most celebrations are incomplete without a cake specially decorated to fit the occasion. While there are bakeries for the purpose, a member of the family will surely feel honored to make the cake specifically for that purpose. Fresh ideas may be needed in the decoration if you are assigned to make cakes. Here are a number of cake decorating ideas:

-Characters: There are many known characters that can be used in cake decorating. Cakes can be made special by drawing characters like Blues Clues or Dora the Explorer. Cutting up the cake to make it as the whole character is another option.
-Themes: Sport theme, underwater adventure, 50's or modern themes of 20's are some of the themes that you can use. Think about the recipient of the cake and the guests' reaction for the theme that you are considering. A masquerade party will finely go with the theme that you are planning.
-Motor Cakes: Most boys will always be fascinated with motors like cars, trucks, fire engines, tractors, boats, airplanes or helicopters. The expertise that you have in cake decorating will help you make racing strip, firemen on the run, or a 3 dimensional tractor plowing in the farm.
-Animals: You can cut the cake to have an image of animal as your theme. It could either be one animal or a scene in a zoo featuring many kinds of mammals or birds.
-Food: The preparation of the cake will also depend on the occasion that you are going to have. If it is about opening of Italian restaurant, you can have a scene where you can see a building or an image portraying a chef at work. Again you can cut the cake to represent foods like hot dog, taco or burgers. When it comes to food theme, the cake decorating ideas are limitless.
-Holiday Themes: Holidays are special and it will be a great time to show off your creativity. Bunnies will be good in Easter, hearts during Valentine's Day, or cloverleaf on the feast of St. Patrick.
-Your Own Creation: A lot of practice in cake decorating will give you flair of your own designs. You can readily make any kind of styles of cakes on any celebrations. The cake that you create will always be center of attention during any celebration.

The satisfaction that you will get from the praises will be worth any of the effort you put in. Spending time practicing will pay rich dividends as your cake decorating skills are sure to improve. Ask friends and experts or search the web for ideas in cake decorating and use them to hone your creative skills.

Chocolate Recipe

2009-04-25T12:40:00.000+07:00

Find Her Heart Chocolate Recipe

By Terri Rohrer

Everyone knows the phrase "the stomach is the way to a man's heart". Well by which route do guys take to arrive at a woman's heart? Like snowflakes, gentle, pure, and never are there two the same; so too are women. So this question is not very easy to answer. Even though there are many things that a man must do to win a woman's heart, there is one constant:

Women Need Chocolate! Guy's I could get in big trouble from the woman's rules committee for even telling you this secret, but because I feel you may need a little help I am willing to go on. So pay attention and you may even discover a chocolate recipe that has been a guarded secret amongst women for centuries.

First I must state that, women love chocolate pure and plain. They love it in bars, cubes, and cakes. They even love it when it comes out of fountains and waterfalls. They love it in single or double (gets some girls in trouble). They especially love it when it's free or given to them by a lover (hence the mandatory holiday Valentines Day). They love it in every which way and in every chocolate recipe (even ones that have jalapenos). But the one way that no woman can resist (and incidentally one of the secret ways to a woman's heart), is Truffle.

Chocolate truffles are a powerful force in this world. Women are forbidden from childhood to tell you this though. If they did, they know that you evil men would just torture them all day by dangling that mystical chocolate treat before their faces all day in attempts to sully them into bending to your devious wills. In some cases it might even work too. But I know you would not do that, would you?

One problem with the chocolate truffle is that it can sometimes be a little too sweet and thereby giving you headaches if you were to gorge yourself for too long. So I have devised a solution, and one I might add that men will find equally appealing.

My solution: Double Chocolate Truffle Cake.

Let me break this down for you: Double (meaning better), Chocolate (meaning got your woman's attention), Truffle (Now your poor girl is drooling), Cake (the dudes will like it too). So without further ado, I give you the chocolate recipe that is sure to make your girl swoon:
Double Chocolate Truffle Cake Serves 8 - 10 at dinner party (or one women all day) 4 eggs - separated 3/4 cup butter, softened and cubed 6 ounces bittersweet chocolate 2/3 cup sugar 3/4 cups flour, sifted Rich Chocolate Topping (recipe at end) (notes put in for men to follow)

Chocolate Truffle
Place chocolate in a microwave safe bowl. Microwave at half power for 3 to 3-1/2 minutes, and stir every 30 to 40 seconds, until smooth and melted. Set aside to cool. In a separate bowl mix together butter and sugar, continue mixing while adding egg yolks and melted chocolate until completely smooth. Fold sifted flour into chocolate mixture. Beat the egg whites in a separate bowl until soft peaks form. Then fold egg whites into the chocolate mixture, being careful not to over mix, continue folding until white streaks are gone. Prepare a 9 inch (break out the tape measure) spring form pan by buttering the bottom and sides and then sprinkle with cocoa powder.

Shake off the excess cocoa powder. Spread the batter evenly in the pan, then bake in a preheated oven at 350 degrees for 35 minutes or until a wooden toothpick inserted into the middle comes out clean (not by you licking it) . Let cool on a wire rack. Once cool place on a serving plate, and spread chocolate topping on the sides and top. Refrigerate before serving (because otherwise it is hot).

Rich Chocolate Topping
1/3 cup of superfine sugar 1/3 cup evaporated milk 1/4 cup butter, softened 4 ounces bittersweet chocolate, melted

Cream together sugar and butter then stir in melted evaporated milk, continue stirring until smooth. Set aside for 5 minutes until topping stiffens a bit and reaches a good consistency to spread. Spread topping on the sides and top of the cake.

For a spectacular dessert arrangement, cut the cake into serving size slices and serve on oversized dessert plates that have been dusted with cocoa powder. Top with fresh sliced strawberries or raspberries. (Women will be putty in your hands, unless you leave a mess in the kitchen).

Birthday Cake Decorations

2009-04-18T18:49:00.000+07:00

Get Creative with

Birthday Cake Decorations

By Morgan Hamilton

Each year your lovely child has a birthday and yet again you have to find the best birthday cake and birthday cake decorations. Even if you have made up your mind to prepare the cake by yourself, you still have to make the most important decision – choose the proper birthday cake decorations. Of course, there are hundreds of themes available. Even though it might sound like something very difficult, don’t give up hope and give it a shot. You will see that it is not that hard to decorate a cake beautifully.

If you are not much of a cook and making a masterpiece is way out of your possibilities, then you should go with a sheet cake. There is a great variety of birthday cake decorations that you can use. If you are making a sheet cake you might use the balloon cake theme. This idea is quite easy, so take advantage of it. Once you have the baked, cooled and frosted sheet cake, all you need to do is frost eight or nine colourful cookies and place them on the dessert. If you add the string for the balloons and a tube of icing and you will have everything you need for a great party.
You can find many both amusing and creative cake decorations. Just visit the local discount store and get some volcanoes and dinosaurs, add more colouring to your already baked cake. You can create a prehistoric landscape on your birthday cake. I am sure your kids will love these birthday cake decorations as children are interested in creatures and animals.

There are many other specific party themes you can use, as well. One of the greatest is the farm cake idea. It is really suitable when you are partying out in the country. Try to use some farm animal toy sets and classic brown fencing as birthday cake decorations and you will be amazed how great the cake will look like. Add some dyed frosting to create the ground and put all the toys on the surface. Put these lovely pigs and cows and you are ready for a big party!
You can also use a movie theme for your birthday cake. You can use your kids’ meal toys from fast food as birthday cake decorations. If you don’t have any of these, then you can go to your local toy shop and buy some small figures. If you want to make your cake look outer space it is a good idea to melt chocolate and pour it into molds such as stars and planets. These will be unique birthday cake decorations.

Apart from the above mentioned ideas, there are many others which you can use to make a great birthday cake for your children. If you are making another type of cake, not sheet cake, then you can use some of bright theme ideas from Thomas the Tank Engine to Lego theme. There are many wonderful birthday cake decorations which will make your cake a true masterpiece.

New Ideas For Chocolate Cake Recipes

2009-04-14T00:53:00.000+07:00

New Ideas For

Chocolate Cake Recipes

By Vince Platania

There's very little in life that has the potential for happiness that chocolate cake recipes do! Just reading them over and, better yet, looking at a photo can start a person drooling. Oh, I'm getting hungry just thinking about it!

Chocolate cake recipes are not all equal; some can be dry and some can be flavorless. But some can be just right. If you have a basic recipe that calls for milk or water, substitute some coffee to perk up the flavor (pun intended!)? Try using some of the new extra dark cocoa powders, to make your chocolate cake recipes more intense. Sour cream is always a good addition to chocolate cake recipes, too, making a cake so moist that it doesn't even need frosting -- you can just dust it with confectioners' sugar, which makes for a beautiful presentation.

Probably the most famous of all the chocolate cake recipes is the Brooklyn "Blackout Cake," which is frosted with a pudding-like fudge icing and then coated with chocolate cake crumbs. Those who've eaten it can be transported to Nirvana simply thinking about it! After all, you don't name a cake after the darkness unless it's particularly deep and rich and delicious!

Arguments about supposedly authentic recipes continue to this day. But even without the exact details, you can take the best ideas from the various chocolate cake recipes and make a "Blackout Cake" of your very own. If I were going to make one, I'd bake it in a 10" springform pan, rather than in 2 8" layers. And while the cake was baking, I'd bring out my jar of Chocolate Pie Filling and Dessert Mix to help me to make the perfect frosting.

Makes the best product I've found in all my years of cooking and baking; it's even low in fat and comes in a jar for freshness -- it's hard to beat that! So I'd mix up the recipe provided, but substitute coffee for the milk and use a bit less liquid than the provided recipe calls for to make the pudding thicker. Then, once the cake had cooled, I'd spread it lovingly with my pudding/frosting, and then sprinkle chocolate cookie crumbs on top ... sigh. I'd better go start baking -- if I may say so myself, this sounds like it has the potential to be one of the best chocolate cake recipes around!

Wedding Cake

2009-04-14T00:44:00.000+07:00

Do-It-Yourself Wedding Cake Guide

By Jeanette Shinn

Recently I stopped in to visit a friend who runs a wedding cake supply store - a store that caters to pastry chefs, caterers, and hobbyists. During the course of the conversation she told me something that surprised me at the time, though in hindsight it shouldn't have: She said that this year she is being inundated with brides asking about how they might be able to bake the wedding cake themselves.
After all, said one, isn't it just flour, eggs, and sugar? Well, yes... and definitely not. A wedding cake is made up of those things, but on that level a Picasso is just oil and canvas. It is not the components that make up a masterpiece, it is the craftsmanship of the artisan.
That said, it is possible for a bridal party to create their own DIY wedding cakes 'in house', there by saving money, if they tread carefully and follow a few easy guidelines:

Use a Cake Mix: Surprised? Don't be. Not every scratch recipe can be doubled, tripled, or quadrupled and even a small wedding cake takes multiple recipes per layer. Cake mixes can be multiplied. The exception to this is the situation where the bride wants an eight inch cake on every table as the centerpiece and chooses to use something else as the wedding reception design focal point. Moreover, cake mixes survive because they have come upon a formula that makes the cake reliable - and the last few days before the wedding is not the time to discover something doesn't work.
Use Buttercream Icing: The pastry chefs that I know assure me that Buttercream is far easier to work with than any other form of icing out there.

Use a Cake Stand: Every other method of presentation requires something to be inserted through the bottom layers of the cake to provide stability. With a cake stand all one has to do is to place the wedding cake tier on the appropriate plate and slip it into place on the stand. Thus, no significant room for error.

Use Fresh Fruit, Flowers, Crystal Cake Jewelry, or? for Cake Decorations: Those hand sculpted sugar lilies on cousin Jen's wedding cake were gorgeous, but unless the budget allows the hiring of a craftsman the chances of getting enough that look good for a wedding cake are not good. Instead ice the cake smooth and then ask the florist to adorn the cake with flowers, or pile each of the layers with the fresh fruit of the season, or accent the cake with a display of items (clean of course) that represent the couple.

Take a Cake Decorating Class: More than one, if time allows. Taking the time to take a class through a local craft store, will do more than provide instruction on how to decorate a cake - though even learning the trick to smooth icing is worth the cost - it guides the individual in the purchase of the tools that they will need. This will save far more time and frustration than most imagine.
Of course, consider the option carefully before committing. Do-it-yourself wedding cakes might sound doable but remember, the cake has to be made in the last couple days before the wedding when there is little time for error or finding a bakery if things go wrong. Still, there is something quite personal and even a little bit romantic about a wedding that has been staged by the bride, groom and all of their loved ones. Whether it is a do-it-yourself Aunt making the wedding cake or a close friend the labor of love is intensely beautiful.

Chocolate Cupcakes

2009-04-03T11:50:00.000+07:00

Chocolate Cupcakes

The flavor everyone craves, served up with style in our Chocolate Cupcakes. Semi-sweet chips make them deliciously distinctive!
Source: Cupcake Fun
Ingredients:
· 1 pkg (18.25 ounces) chocolate cake mix
· 1/3 cup unsweetened cocoa powder
· 3 eggs
· 1 1/3 cups water
· 1 cup mayonnaise
Makes: About 24 standard cupcakes. Each cupcake serves 1.
instructions
In large bowl, combine cake mix and cocoa. Add eggs, water, and mayonnaise; beat with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes. Pour batter into prepared pan. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Chocolate Cake Recipes

2009-03-11T12:39:00.000+07:00

Sour cream cakes are a dime a dozen, but using, German-style quark (a low- or nonfat fresh cheese that tastes like a combination of sour cream, yogurt, and cream cheese) takes this ordinary chocolate cake into the realm of the memorable. It's fudgy, yet slightly easier on your conscience. If you can't find quark, which is available in some supermarkets, you can make this cake with sour cream. Since this is a three-layer cake, plan to serve a lot of people or to have a lot of leftovers. This cake is best eaten the day it's made, though it will hold, covered, for twenty-four to forty-eight hours at room temperature. Do not refrigerate.

Yield: 12 to 15 servings

FOR THE FROSTING
1 1/4 cups heavy cream1 2/3 cups sugar6 1/2 ounces good-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, finely chopped3/4 cup (1 1/2 sticks) unsalted butter, slightly softened, cut into tablespoons1 1/2 teaspoons pure vanilla extract

FOR THE CAKE
1/2 cup boiling water1/2 cup unsweetened cocoa powder (not Dutch process), plus extra for dusting the pans4 ounces high-quality unsweetened chocolate, such as Scharffen-Berger or Callebaut, coarsely chopped1 3/4 cups cake flour6 tablespoons all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1 1/4 cups (2 1/2 sticks) unsalted butter, softened2 1/2 cups sugar1 whole egg5 large eggs, separated1 tablespoon pure vanilla extract1 cup quark, such as Ellen's Nonfat, stirred until smooth

To make the frosting:
In a medium-size saucepan, heat the cream and sugar. Stir until the sugar has dissolved. Add the chocolate and stir until it is thoroughly melted. Remove from the heat, cover, and let cool for about 10 minutes.

Using an electric mixer, mix the butter on medium-high speed until it is smooth and creamy. Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla. Mix well. Add the remaining chocolate mixture and mix until smooth and creamy. Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours. (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable. Bring it to room temperature before frosting.)

To make the cake:

Preheat the oven to 350 F. Generously grease three 9-inch round cake pans. Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans. Grease the waxed paper, and dust the pans with cocoa powder until well coated. Set aside.
In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa. Stir until the mixture is very smooth, and set aside to cool.

Melt the chocolate in a double-boiler or in a stainless-steel bowl set over a pan of hot, but not boiling, water. Stir occasionally until smooth. Remove from the heat.
Into a medium-size bowl, sift together both flours, the baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 5 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 5 minutes. Beat in the whole egg and egg yolks, one at a time. Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go. Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated. Add the vanilla. Turn the mixer to low and add half the dry ingredients. Then add the quark, mix well, and add the rest of the dry ingredients. Beat until smooth and creamy, 2 to 3 minutes.

In a copper or stainless-steel bowl, and using clean beaters, beat the egg whites at high speed. When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.
Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites. Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated. Do not overmix.

Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes. Do not overbake. Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let cool on a rack for about 15 minutes. Remove the cakes from the pans and let cool completely on a wire rack.

To assemble:

Place the first layer on a serving plate and frost the top only. Place the second layer on top of the first and frost the top. Repeat with the top layer. Spread the remaining frosting along the sides until the cake is completely covered with frosting. Cut and enjoy!

Source: The New American Cheese by Laura Werlin

CHOCOLATE POND CAKE

2009-03-07T02:39:00.000+07:00

Tools:
Dimensions® Giant Cupcake Pan
Cooling Grid
Toothpick

Ingredients:
2 teaspoons instant coffee
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups butter softened
2 cups granulated sugar
1/2 cup brown sugar firmly packed
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup mini semisweet chocolate chips
Makes: 10-12 servings.

instructions
Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan. In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.

Stir together flour, baking soda, baking powder and salt; set aside. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.

Beat in eggs, one at a time. Add vanilla; mix well. Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate chips. Spoon 4 1/2 cups batter into top of

Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake’s bottom half. Place top half of cake atop iced bottom half. Decorate as desired.

HOW TO MAKE A CAKE

2009-03-07T02:19:00.000+07:00

When baking cakes, think of your cake as the canvas on which you will create beautiful icing decorations. To achieve the masterpiece you want, it is essential that your canvas be smooth and free of crumbs. Using these cake making steps to prepare and ice your cake will result in a perfectly smooth decorating surface for your work of art.

baking cakes
Here’s a handy guide on how to make a cake using our most popular pan shapes and sizes. If you’re looking for ideas on how to make a birthday cake, be sure to check out the guide below on baking 3-d bear cakes.
Baking cakes
Cake pan preparation
How To Make a Birthday Cake: Baking 3-d Bear Cakes

torting and filling cake making methods
The torting method in cake making adds extra height, drama and taste to the cake when the layers are filled with icing, pudding or fruit filling.
Leveling the cake
Torting the cake
Filling cake layers

tiered cakes serving amounts
When baking tiered cakes, use our diagrams to find the ideal tiered construction to serve your guest list.
Under 100 servings
100-150 servings
150-200 servings
200-300 servings
View All Cake Making Servings

baking time and batter amounts
The right baking times and batter amounts are an essential part of learning how to make a cake. Follow the guides below for baking wedding cakes or birthday cakes.
Wedding cake - 2" deep pans
Wedding cake - 3" deep pans
Party cake - 2" deep pans
Party cake - 3" deep pans

choosing a cake size
Get helpful tips on choosing a cake size or learn how to make a cake look larger without increasing serving sizes.
Cake Size Guide