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Tag Archive for cake
Stan’s 43rd Birthday Cake
| CAKE 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1 ½ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots ¾ cup unsweetened flaked coconut 1 cup chopped walnuts ¾ cup drained crushed pineapple ½ cup raisins ICING 1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract |
| 1. | Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. |
| 2. | Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple. |
| 3. | Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool. |
| 4. | To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy. |
Best-Ever Chocolate Fudge Layer Cake
Colorful Cupcakes
Amy’s Chocolate Cake
½ cup cocoa powder
1 ¼ cup buttermilk (divided use)
1 ¼ cup granulated sugar
2 large eggs, separated (divided use)
¾ cup butter (divided use)
1 cup light brown sugar
2 cups sifted cake flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon vanilla
1/8 tsp. cream of tartar
In a small saucepan, mix cocoa powder and sugar until well blended. Add only 1/2 cup of the buttermilk, ¼ cup of the butter, and one of the egg yolks. Stir and whisk for about 3 minutes over low heat to dissolve the sugar. Mixture should be shiny and thick. Set aside to cool. This should take about an hour.
Preheat oven to 350 degrees F. Butter and flour 2 9-inch cake pans and put a round of parchment on the bottom of each.
Beat the butter and the remaining egg yolk until creamy. Beat in the brown sugar.
Sift together the cake flour, baking soda and salt. Add to the butter mixture in 3 parts, alternating with the remaining 3/4 cup buttermilk. Stir the cooled chocolate mixture and vanilla into the batter.
Beat the 2 egg whites with the cream of tartar until they are stiff but not dry. Fold into the batter. Pour into prepared pans.
Bake cakes for 25 to 30 minutes or until cake just begins to leave the sides of the pans or centers spring when cool to touch. Cool in pans set on a rack for about 10 minutes, then turn from pan and cool completely.
Spread layers with frosting.
Amy’s Cake
Preheat oven to 350. Prepare two 8 or 9 inch round cake pans as follows – spray with cooking spray, dust with flour, and line bottom with parchment or waxed paper. Finally, encircle each pan with two large or three regular sized paper towels, still attached to each other, cut in strips wide enough to fold in half, dampened, lightly squeezed and paper clipped around the outside of each pan.
Cream together –
1 cup butter, softened
1½ cups sugar
Add one at a time –
2 whole eggs
Then add and mix well –
2 tsp. vanilla
Sift together and add, alternating dry ingredients with milk –
2½ cups sifted cake flour
2 tsp. baking powder
½ tsp. salt
1¼ cups milk
Beat together until stiff peaks from and fold gently into cake batter –
1/8 tsp. cream of tarter
2 egg whites
Bake about half an hour, or until cake springs back when poked. Cool 10-15 minutes in pan before turning out onto cooling rack.
Chocolate Chip Truffle Cake
| 2 c 6 T 2 t 1 t 2 t 3 1 pinch 2 T |
semi-sweet chocolate chips butter flour hot water vanilla eggs, separated salt sugar |
|
| Preheat oven to 425 F. Melt chips with butter over 1″ simmering water in a double boiler. Mix in flour, then water and vanilla. Remove from heat and stir in egg yolks, one at a time. Cool. Beat egg whites with salt in a medium bowl on medium speed until foamy. Add sugar gradually and beat on high spead until stiff peaks form. Fold into chocolate mixture.Spread into buttered 8″ spring form pan. Bake 15 min. The cake will be soft in the center. Cool. Frost with whipped cream.Adapted from Ghirardelli chocolate chip bag. | ||
Flourless Chocolate Cake
| 1½ c 1½ c 2½ c 1½ c 8 2 t |
butter, cubed semisweet chocolate chips white sugar unsweetened cocoa powder eggs vanilla |
|
| Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and one inch up the sides of a 9×13 inch pan.Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together the sugar and the cocoa powder. Whisk in the eggs and vanilla until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. | ||
Greek Lemon Cake
| 10 Tbs. 1 1/2 c. 3 3/4 c. 2 1/4 c. 2 tsp. 1/4 tsp. 2 Tbs.3/4 c. 1 1/2 c. |
unsalted butter sugar eggs warm milk sifted flour baking powder salt grated lemon rindfresh lemon juice sugar |
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| Preheat oven to 350. Cream butter thoroughly. Add sugar gradually. Beat eggs with lemon rind until light and creamy. Fold into butter and sugar. Stir in milk, then slowly the combined flour, baking powder and salt. Pour batter into well-greased and floured 9×13 pan and bake 25-30 minutes. Just before the cake is ready to come out, squeeze lemons for juice. Add to sugar to moisten but not melt. Spoon mixture evenly over hot cake and return to oven to bake 5 minutes or more until the juice penetrates and the cake top is dry. Cut while warm and cool in pan. | ||
The Chocolate Cake
| 1 box 4 oz 5 16 oz 2 sticks 1 t 2 c |
devils food cake mix instant chocolate pudding mix eggs sour cream butter, melted almond extract chocolate chips |
|
| Mix together and pour in greased 12 cup bunt pan.Bake at 350 50-55 min. | ||