I'm feeling deprived! Any dessert cake recipes tha: July 2010

Wednesday, July 28, 2010

HELP! cake recipes for mothers day please!?

It must NOT be chocolate, as my mother is allergic to chocolate. She is going out in a minute, so quick as you can and then i can buy the ingredients!

Looking for fruit cakes, etc etc

Thanks!HELP! cake recipes for mothers day please!?
Hi !!

Here you go...ENJOY!!

Strawberry-Pecan Cake

INGREDIENTS:

1 box white or yellow cake mix (approx. 18 to 21 ounces)

1 cup vegetable oil

4 large eggs

1 cup flaked coconut

1 package (3 oz) strawberry flavored gelatin

1/2 cup milk

1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)

1 cup chopped pecans

Strawberry Cream Cheese Icing:

1 package (8 oz) cream cheese, room temperature

1/2 stick margarine (2 ounces), room temperature

1 teaspoon vanilla

1/2 cup chopped pecans

1/2 cup strawberries, mashed (drain and reserve juice)

5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

PREPARATION:

Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.

Spread frosting (directions below) over cake layers and sides of cake.

To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.

Store cake in an airtight container or wrapping; refrigerate.

*Lightly touch cake in the center with a finger; if it springs back, the cake is done.

-----------OR...

Peaches and Cream Cake

15 servings 40 min 10 min prep

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

1/2 cup butter, melted

1 egg

2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping

2 (8 ounce) packages cream cheese

1 cup sugar

1 teaspoon cinnamon

Drain peaches, reserving 1-3 T juice for the topping and set aside.

Combine cake mix, melted butter, and egg in medium bowl.

A soft dough will form.

This can be done by hand or with an electric mixer.

Press dough onto bottom and halfway up the sides of a 9x13 inch pan.

Cover dough with drained peaches.

To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.

Spread over peaches.

Sprinkle with cinnamon.

Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

--------OR, LASTLY...

Moist Caramel Apple Cake

Prep Time: 15 min

Total Time: 1 hr 35 min

Makes: 16 servings

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding %26amp; Pie Filling

1 cup water

4 eggs

1/3 cup oil

3 medium Granny Smith apples, peeled, coarsely chopped

20 KRAFT Caramels, unwrapped

3 Tbsp. milk

PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.

BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.

MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.HELP! cake recipes for mothers day please!?
Columns

Mother's Day Triangle Cake Tutorial

My train of thought is that it is likely a young person will be making a dessert for Mom on Mother’s Day. Time is usually in short supply and young folks are just learning their way around the kitchen. So, this is my very simple version of a Triangle Cake. If you want to, you can make your own pound cake and chocolate icing. You can also vary the cake by applying with a pastry brush, a very thin layer of warmed seedless raspberry jam to each layer of the cake before spreading the icing on the layer.

Advice from Peggy: ';One of the first things that I learned in cake decorating is to relax and have fun. Try to remember that you are working in a medium that is meant to be eaten. It won’t be around 50 years from now. The memories and pictures might be around, but I can promise you that the important part of all of this is that you went to the effort and everyone was delighted.

Lesson two is that no cake decorator creates a perfect cake; the pros just know how to correct the errors and go on. The cake that I’m going to use today is a dense, moist cake that will hold its shape under the weight of what can be a heavy bit of icing and decorations.';

--------------------------------------…

Ingredients:

1 Frozen Pound cake (10.75-ounce size)

2 Cans of Chocolate Frosting (16-ounce size)

Supplies:

A large knife

A cutting board

Wax paper or parchment paper

A Knife for spreading the icing

Cake plate

(Optional) Non-toxic (edible flowers) flowers for decorating the plate (suggestions later)

The first thing you need to do is to read your recipe completely through, then gather all your supplies together. Open the pound cake and defrost according to the directions printed on the paper lid. Open the icing cans and stir (this will soften the icing a little bit and make it easier for frosting).

Tear off a piece of wax paper or parchment paper to cut and to work on. I found that placing the cake on it and doing most of the icing on the paper, I saved time and effort with the clean up. You’ll be able to just throw away most of the mess.

Place your cake on the paper and slice off the top browned bump.

Set it aside because the cook gets to eat this piece and it’s a reward for the hard work.

Place the cake on its side and slice in half. Please take your time and cut the cake as evenly as possible. You will be rewarded with a cake that is easier to handle and a better looking cake.

Set aside one piece and slice the remaining piece in half. Repeat with the first half. You should now have 4 slices each about ½ inch thick.

Lay one layer on the Wax paper and ice with about ½ in of icing.

Be careful so that you don’t rip the cake.

Top with another layer, making sure that they are aligned one on top of another. Ice with frosting and place layer 3 on the top and ice.

Your last layering step is to place the 4th layer on the top. Do not ice this layer. It will get a coating of icing at a later time.

Very gently push down on the layers to make sure they are well joined together. If icing oozes out, scrape the sides to help keep the cake neat and easier to handle.

Back to:

Peggy's Baking Corner Home Page

Check out some of Peggy Weaver's many Cake Decorating Articles, Tutorials, and Q%26amp;A pages below.

Fondant Icing/Covering:

Fondant Icing 101

(Recipe and Tutorial on making %26amp; using fondant icing)

Fondant Recipes

Making Fondant Icing%26gt;

Bubbles in the Fondant

Covering Cakes with Fondant Icing

Decorating Cakes with Fondant Icing

Marbling Fondant Icing

Fondant does not freeze well at all, as a matter of fact, downright lousy. Do not even think about refrigerating it either. The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.

Now, if you are going to freeze the cake, as many folks do until the first anniversary, yes go ahead and freeze. The cake will not look as beautiful as it did originally but you just have to keep the idea in mind that it was perfect on the day of the wedding.

Buttercream Icing/Covering:

Buttercream Icing 101

(Recipe and Tutorial on making %26amp; using buttercream icing)

Buttercream Recipes

Decorating with Buttercream

Wedding Cakes:

Assembling Cakes/Wedding Cakes

Cake Fillings

Covering Wedding Cakes with Fondant

Decorating Wedding Cakes

(Lots of Q%26amp;A's on decoration a wedding cake)

Other Cake Baking and Decoration Topics:

Recipes %26amp; Baking Ingredients

Miscellaneous

Comments From Bakers

Cookies %26amp; Cookie Cutters

Peggy's Cake Decorating Idea Photos (The idea page has photos only and no detailed decorating instructions.)

Now we will start to make the triangle part of the cake.

To make it easy for me I placed the cake at the edge of the counter so that my knife handle hangs over the edge. Put your hand lightly on the top of the cake to help keep it from shifting.

Carefully cut the cake on the diagonal from one end to the other.

As you get to the end, you might have move your hand to the bottom end of the cake to hold it still. Whatever works for you, is just fine, just make sure that you don’t press down to hard and push the icing out from between the layers.

Tip the top layer over on end.

Email Peggy:

If you have any additional questions or comments that have not been answers in the categories above, Peggy will try to answer them for you.

Email Peggy: (just click on the underlined): Peggy Weaver.

Please, first check the sections above before emailing, as Peggy gets many repeat questions.

Since you are working with Chocolate Icing, I find the easiest way to keep things neat and presentable is to put pieces of wax paper under your cake. After you finish icing, you will be able to gently pull the sheet out from under the cake and your plate will be almost perfectly clean. So, do that now and then gently pick up the cake half that you tipped up and place it on one side of the wax paper.

Your next step is to put a thick layer of icing on the tall side of the triangle. This will help “glue” the two sides together. Notice in the top picture that the one side of the plate is propped up on the cutting board. There really is a very good reason for this. The icing that you just put on the cake is heavy and can cause the cake to tip over onto the iced side. If you don’t have someone helping you, this is one way to keep the cake steady while you pick up the second half of the cake and place it on the cake plate next to the first half. Make sure that the layers of both sides of the cake go up and down.

Gently push the 2 sides together so that they stick to each other. Just for a point of reference I have now used up 1 (one) can of icing.

Place a coating of icing over your cake using a swirling motion. I find that I use about half a can of icing for this finish icing.

Gently slide the wax paper out from under the cake. Clean up any leftover dabs of icing off of the plate with a damp paper towel.

You can serve the cake now or place a few flower decorations on the plate. Please use only Non Toxic flowers (Edible Flowers) with your food. A few of the flowers that would look lovely and be safe would be:

African Daisy

African Violets

Baby Tears

Begonia

Dahlia

Dogwood

Gardenia

Honeysuckle

Marigold

Rose

Poppy

Violets

Dandelions.

Make sure that you pick a flower that has not been sprayed with pesticides then gently wash the flower in running water and blot dry with a paper towel. Poke the stem into the side of the cake to help hold them on to the plate and serve with a smile. Check out Linda's web page on Cooking with Edible Flowers.

The last picture here is to show you what happens when you don’t cut the slices evenly. When I cut into the cake to serve, I found that one side was just perfect and the other end of the cake as you can see a bit off center. If this happens to you, don’t worry at all. We are all bakers who are learning and not well schooled Pastry Chefs. Mom will love the effort that you put in and will be eternally grateful that you thought of her on her Special Day.
found these:

Low Fat Carrot Cake for Mothers Day

2 c Flour, all purpose

2 ts Cinnamon

1 ts Baking powder

1 ts Baking soda

3/4 ts Salt

1/4 ts Nutmeg

1 pn Cloves

1 1/2 c Sugar

1 ea Crushed pineapple (8 oz can)

3 tb Vegetable oil

1 ts Vanilla

3 c Carrots, shredded

3 ea Large egg whites

Preheat oven to 350 degrees F.

Line 13x9'; baking pan with foil. Coat with vegetable cooking spray.

Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in bowl.

Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots.

Beat egg whites in small mixer bowl to form stiff peaks; fold into carrot mixture in 2 batches with rubber spatula.

Pour batter into pan. Bake 40 minutes or until toothpick inserted in center comes out clean; cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil.

Mother's Day Stir Crazy Cake

2 1/2 c All-purpose flour

1 1/2 c Sugar

1/2 c Cocoa

2 ts Baking soda

1/2 ts Salt

2/3 c Cooking oil

2 tb Vinegar

1 tb Vanilla

2 c Cold coffee (or water)

1/4 c Sugar

1/2 ts Cinnamon

Put flour, sugar, cocoa, baking soda and salt into an ungreased 13X9X2-inch metal baking pan. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar into another well and vanilla into the third well.

Pour cold coffee evenly over pan; stir with fork until well mixed. Do not beat.

Combine 1/4 cup sugar and cinnamon; sprinkle over batter.

Bake at 350 degrees for 35-40 minutes or until cake tests done.

Fresh Mother's Day Strawberry Cupcakes

1 3/4 c All-purpose Flour

1 ts Baking Soda

1 c Sugar

1/2 c Chopped Walnuts

2 x Egg whites

1/2 ts Vanilla extract

1/2 c Vegetable Oil

10 oz Pkg frzn sweet Strawberries*

Powdered sugar (if desired)

*Or 1 cup crushed fresh strawberries mixed with 3 T sugar

Mix together flour, baking soda, sugar and walnuts in a bowl.

In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible.

Pour batter into greased muffin tins, filling to half.

Bake at 350 degrees F for 30 minutes, or until they test done OR bake in greased 9x5x3'; loaf pan for 1 hour, or until cake tests done.

Sprinkle with powdered sugar if desired.

Mothers Day Brandy Cake

4 ea Eggs, separated

1/2 c Sugar, divided in half

1 c Flour, sifted

1 ts Baking Powder

1/4 ts Cinnamon

1 pn salt

5 ts Melted butter

1/2 c Almonds, chopped

Brandy Sauce:

2 c water

1 3/4 c Sugar

1 tb light corn syrup*

3/4 c brandy

Grease a 2 quart baking dish and set aside. Preheat oven to 375F.

Beat egg whites with one-half of the sugar until stiff and stiff peaks form.

Beat yolks lightly and add to the other half of the sugar. Add yolks to egg whites.

Combine all dry ingredients and fold into the eggs. Add the melted butter. Stir in nuts.

Pour batter into the casserole and bake about 1/2 hour.

For Brandy Sauce:

Boil water, sugar, and corn syrup until it forms a ball (236 F). Add the brandy.

When cake is still warm, use a thin skewer to make small holes all over; pour Brandy Sauce evenly over the cake.

beauty products

Is there such thing as eggless white or yellow birthday cake? Recipes!?

My son's birthday is on Friday and he will only eat white or yellow cake. I'm allergic to eggs and I'm sick of having to stand around watching other people eat cake!!! Are there any eggless recipes for white or yellow cake? I keep finding chocolate ones.Is there such thing as eggless white or yellow birthday cake? Recipes!?
Easiest thing ever, just use one can of sprite or 7 up instead of all the other ingredients, so just the can of pop and the cake mix, no oil, water, or eggs. This makes a wonderful moist delicious cake, nobody will ever know the difference. I made this for my son's b-day he's 2 and is egg allergic, and I can't have oil so it was perfect!!!Is there such thing as eggless white or yellow birthday cake? Recipes!?
Sure - here you go...

http://www.ochef.com/218.htm

I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?

I want to do basic pound cakes, but some decorative additions to the pound cakes also, where can I find recipes, pictures and does anyone have any small business tips on funding, cake pans, syrups, etc... boxes, packaging... any information i can get!I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
i would say that i don't mean to be rude, but it's really hard not to here...you cannot go into a business without knowing what you're doing. you want to start a cake business, and you want recipes from other people? i really hope this is a joke...just a question you wanted to ask to see what sort of responses you'd get. in the event that it isn't you need two things: 1. a degree in business, so that you can be useful to a business, 2. a business partner that knows about baking because you sure as hell won't be going anywhere asking for help with the most basic of basic things.

so...if you actually are serious, and you don't meet one of those two requirements...go back to school, get a degree in one of the two, and then get some experience and find a financial backer.I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?
A cake business isn't just something you start overnight, you need tried and true recipes not just any old recipe you find on-line.

There is also a million techniques and methods to decorating that can't be learned by taking 1 Wilton class, they take years of practice.

If you are asking for recipes on Yahoo Answers then you are not ready for a business and that is the number one reasons why businesses fail.

Maybe you should stick to something you know and not something that ';sounds like fun';.
You should try www.RecipeMatcher.com. It's a great way to find out what you can make from what you have at home, and if you don't have a couple of the ingredients the website makes a printable list of what you need to complete the recipe. Try it out.

www.RecipeMatcher.com
You have the internet and Yahoo search

Let's see

http://search.yahoo.com/search?p=pound%2鈥?/a>

whoa wow 8, 060,000

eight million sites

and you know there are many recipes at most sites

you don't need any help from me
use a cake mix, betty crocker is better than any homemade cake you can make, and it's about 1/3 the cost of scratch.
Here are a bunch of recipes:

http://www.gourmet-living.com/recipe-dir鈥?/a>

HTH
Yeah its called college.

Easy but good cake recipes?

I have to bake a cake tommorow to eat on saturday, it can be any kind of cake as long as it can

a) have NO nut or nut products

b) Can be eaten at room temperature and still be goodEasy but good cake recipes?
just buy Funfetti cake mix, that stuff is easy peezy.

then decorate it with buttermilk frosting and rainbow sprinkles.

YUM! perfect cake :)Easy but good cake recipes?
This one is our favorite chocolate recipe. It's not hard and doesn't contain nuts. My favorite way to do it is in a bundt pan with a light chocolate glaze drizzled over the top.

Mom's Chocolate Cake

1/2 C. Shortening

2 C. Granulated Sugar

3/4 C. Unsweetened Cocoa

2 Eggs

1 C. Hot Strong Coffee

1 tsp. Baking Powder

2 tsp. Baking Soda

2 C. Flour

1 C. Milk

2 tsp. Vanilla extract

Cream together shortening, eggs and sugar. Add dry ingredients, milk and vanilla. Beat until almost mixed. Gradually add 1 cup coffee last and beat well. Don't be alarmed, batter will be thin! Pour into a greased and floured pan (bundt, 9x13, etc) Bake at 350 degrees for 45 min.
how about a classic?

it's only like a couple ingredients

that you porbably already have

like milk, eggs, flour

http://recipes.kaboose.com/vanilla-cake.鈥?/a>
get your self a yellow cake mix

make said yellow cake
try allrecipies.com
Ingredients

* 1 (18 1/4 ounce) package devil's food cake mix

* 1 (4 ounce) box instant chocolate pudding mix

* 1 cup sour cream

* 1/2 cup water

* 1/2 cup vegetable oil

* 4 large eggs

* chocolate frosting ('; Perfect'; Chocolate Frosting is preferred, but store bought or your own recipe is acceptable)

Directions

1.Preheat oven to 350掳F.

2.Grease 2 9-inch round cake pans.

3.Dust with flour and tap out the excess; set pans aside.

4.Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.

5.Blend with an electric mixer on low speed for 1 minute.

6.Stop and scrape down the sides of the bowl.

7.On medium low speed, continue to blend for 2-3 minutes more

8. The batter will be very thick and should look well combined.

9 Pour batter into prepared pans and smooth it out.

repared pans and smooth it out.

10. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.

11.Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.

12 Allow to cool in the pans on a wire rack for 20 minutes.

13. Now is the time to start preparing your frosting

14 Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.

15 When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.
BETTY CROCKER!!!!! get a cake mix!
easy bake oven
Look on food network.com and find alton brown's tres leche cake. It is really good! It is kind of a wet cake but a good wet, it is from the milk. Try it!
Velvet Crumb Cake

1 陆 cup biscuit mix

陆 cup sugar

1 egg

陆 cup cold water or milk

2 Tbls shortening

1 tsp vanilla

Heat oven to 350%. Grease and flour a square pan 8x8 inches or a round layer pan 9 inches. In a large mixer bowl, blend all ingredients on low speed 陆 minute, scraping side and bottom of bowl frequently. Beat 4 minutes on medium speed. Pour into prepared pan, bake 30 to 35 minutes or until top springs back when touched lightly. Variation: Pineapple Upside Down Cake.

2 Tbls butter

录 cup brown sugar

And canned , or fresh pineapple

Melt butter over low heat in pan. Sprinkle with brown sugar. Arrange pineapple slices and maraschino cherries in bottom of pan and pour cake batter over top and bake. Bake at 350% for 35 to 40 minutes. Invert immediately onto plate so that brown sugar mixture will run down sides of cake.
google ';cake recipes';.

if all else fails, try your local supermarket
pineapple upside down cake. It has no nuts and can be eaten at room temperature and its pretty easy to make.

Diabetic birthday cake recipes?

I am looking for ideas for a diabetic birthday cake. Any ideas? My birthday is in Oct. so searching for recipes or where to by something low in sugar.

Thanks.Diabetic birthday cake recipes?
My 7 year old has had diabetes for 6 years, we have found that even the sugar free cakes affect her blood sugar. My suggestion is to just have a small piece of the original, you will feel more satisfied and it will probably affect your blood sugar the same as the sugar free stuff, because the flour, etc all contain carbs.

Happy BirthdayDiabetic birthday cake recipes?
If there is birthday cake I just have a tiny piece but only if it is a flavor I really like. I don't eat cake because it is there. My first birthday after being diagnosed with Type II was also my fiftieth birthday. Bummer!! My daughter made me a ';cake'; entirely out of fruit. Of course, I had to limit my intake of that as well, but it was absolutely beautiful. She used 8 kinds of fruit and joined them together with toothpicks making designs along the way. She even put candles in it, the number ones, 5-0. Her thoughtfulness (she also made a chocolate cake for everyone else knowing that chocolate cake is not my favorite) made it one of the best birthdays and definitely the best birthday ';cake'; I have ever had!
I agree with the woman who has the diabetic child. I am a Type I, diagnosed as a 4 year old decades ago. I too find that Splenda and other sugar substitutes do affect my blood sugar. Completely avoid anything labelled ';low carb.'; They make it low carb by adding tons of sugar substitutes that may not affect carb count for non-diabetics, but do a terrible job on the blood sugar of a diabetic.

Go for the real thing and just be sure to accomdate for the extra carbs and don't overeat. A helpful tip I found is that the higher in fat the cake is the less sugar it usually has. Therefore, my favorite choices are cheescakes from a good baker who knows a quality cheesecake does not need tons of sugar.
You should just substitute real sugar for splenda or any other sugar substitutes. On the container it will tell you the conversions.
I generally advice my clients in the pharmacy, to use fructose instead of synthetic sweeteners.

I saw that you received already a lot of recipes. What could I say more than this? Just that there are valuable recipes also in the general public sector in the site of the hospitals. To find them, just type the name of the hospital in a search engine and then go through the links.

It is true that your food has to be low on sugar, fats and carbohydrates because today we don't talk anymore about diabetes but about the metabolic syndrome. At this point I have to say that JT is right but I can't give you further information about the quality of food in your country.

And ... compliments for the day!

katerina
well you could go to the store and get the Diabetic Living magazine-best food in the world! it is sooooo amazing. great recipes they have desserts and huge main dishes! i mean how can you resist a mocha cake with rasberries? especially if its not too much carbs or sugar! love it! or you could sign up at www.diabeticlivingonline.com

also www.foodnetwork.com has a section for diabetics that includes many recipes. oh by the way

Happy pre-Birthday.
Carrot Cake

(makes 20 servings)

ingredients

refrigerated butter-flavored cooking spray

2 large egg whites, at room temperature

1/2 cup (114 g) plain nonfat yogurt

3 tablespoons (45 ml) canola oil

1/2 cup (136 g) unsweetened applesauce

1/3 cup (73 g) dark brown sugar, packed

2 teaspoons (10 ml) vanilla extract

2 1/2 cups (313 g) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

1/2 teaspoon (5 ml) baking soda

1/4 teaspoon (2.5 ml) salt

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2.5 ml) ground nutmeg

1 cup (110 g) shredded carrots

4 ounces (120 g) unsweetened crushed pineapple with juice

1/4 cup (36 g) dark raisins

Method

Preheat the oven to 400掳F (200掳C, Gas Mark 6). Position the top rack in the center of the oven. Lightly coat a 9 inch (22.5 cm) bundt pan with cooking spray. Dust with flour and tap out excess. In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla. On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using), cinnamon, and nutmeg. Gradually add to egg-applesauce mixture, stirring until incorporated.

Stir in the carrots. Drain and reserve the juice from the pineapple. Stir the drained pineapple and raisins into the cake batter. Spoon the batter into the prepared pan, smoothing the top with the back of a spoon. Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.

Cool in the pan on a rack for 10 minutes. Slide a thin knife around the edges and center of the cake to loosen it from the pan. Invert onto a rack to cool. When ready to serve, transfer cake to a serving platter.

Per serving (cake only): 103 calories (20% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 1 g dietary fiber, 123 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (1 1/2 bread/starch)

Individual Lime Cheesecakes

ingredients

12 vanilla wafers

3/4 cup fat-free cottage cheese

1 package (8 ounces) Neufchatel cheese, softened

1/4 cup + 2 tablespoons sugar

2 eggs

1 tablespoon grated lime rind

1 tablespoon fresh lime juice

1 teaspoon vanilla extract

1/4 cup low-fat vanilla yogurt

2 medium kiwifruit, peeled, sliced, and halved

Method

Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.

Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until swooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350掳 for 20 minutes or until the cheesecakes are almost set. (Do not overbake) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.

Spread the vanilla yogurt evenly over the cheesecakes, and top each one with kiwifruit slices.

Serves 12

Per serving: 129 calories, 5 g protein,

13 g carbohydrates, 7 g fat, 3 g saturated fat, 161 mg sodium, 51 mg Cholesterol, 1 g fiber
it is not only the refined sugar, but the starch in the flower,I have type 2 diabetes, and have found that moderation is the best answer
Moderation is the key here. The best way is follow the food label and stay to serving size. Also have a flavor that you enjoy but remember the serving size! enjoy!
http://www.diabetic-recipes.com/cat_cake鈥?/a>

http://www.lifeclinic.com/whatsnew/cookb鈥?/a>

http://www.ask.com/web?q=diabetic+recipe鈥?/a>

I don't know exactly what kind of cake you like so the first two links are to recipe sites. The third one is the search I did on diabetic recipes.

Walmart makes really good sugar free cakes as well. My favorite is their strawberry angel food cake. Then I make my own ';icing'; by mixing a package (don't make the pudding, just dump the powder in there) of sugar free vanilla instant pudding into a package of Cool Whip sugar free whip cream. You can add fruit such as more strawberries or pineapples to it as well. I could live on this cake.
Not sure what the cake mix itself will do - but mix any of your dark or chocolate cakes with diet cola and bake as usual or mix 7UP with flavored, yellow or white cakes or mix flavored diet soda with a white cake mix and then serve with cool whip.

the first time I had this, it was a white cake mix, with orange soda, cool whip icing and she put mandarin oranges on each serving - yummy!
Also angel food cake is just a very healthy alternative for a diabetic

What are recipes that have yellow cake mix?

I have Duncan Hines庐 Moist Deluxe庐 Classic Yellow Cake Mix

and I don't have any recipes to make with it. Also I have another cake mix that's also yellow but not the same brand. :) Plus plz it shud be easy to make. THANKYOU!! :)What are recipes that have yellow cake mix?
chocolate chip cake bars....yummmmmmyWhat are recipes that have yellow cake mix?
You can't get any easier than a Dump Cake. It is really delicious, too!

Dump Cake

Ingredients:

1 can cherry pie filling

1 20 oz. can crushed pineapple with juice (do not drain)

1 yellow cake mix (dry, straight out of the bag)

1 8 oz. bag chopped walnuts or pecans

1 7 oz. bag flaked or shredded coconut (optional)

1/4 cup butter, melted (1 stick)

Directions:

Preheat oven to 350 degrees.

In a 13x9 inch baking pan, dump cherry pie filling and undrained pineapple into pan.

Spread around to combine fruit just a little. Sprinkle dry cake mix evenly over the fruit. Sprinkle nuts and coconut over cake mix. Drizzle butter evenly over nuts and coconut.

Bake for 40 to 50 minutes, or until coconut looks toasty.

Let cool for 15 minutes or so. Serve with or without Ice Cream.

Personally, I don't use the coconut in mine, but your choice.

Polly
At this website, http://bbs.reimanpub.com/bulletinboard.a鈥?/a> you will find some of the best tried and true yellow cake mix recipes. The problem will be trying to decide which one to try first.

Good luck!
Rasberry Poke Cake

1 white cake mix or yellow

1 (3 ounce) package raspberry Jell-O gelatin

1 cup boiling water

1/2 cup cold water

whipping cream

Bake cake in a 9x13 pan.

Cool for 15 minutes in pan; then poke with fork at 1/2'; intervals.

Make sure you poke all the way down.

Dissolve jello in boiling water.

Add cold water and spoon over cake.

Chill 3-4 hours.

Top with whipping cream

YUMMMY!!
marble or checkerboard cake

blackbottom cupakes
Ooey Gooey Butter Cake (Two steps)

1 package yellow cake mix

1 stick melted butter

1 egg

Mix ingredients and pat into a 13 by 9 inch pan.

Topping

1 8 oz package of softened cream cheese

2 eggs

1 box of confectioners/powdered sugar

Mix cheese to light and fluffy, add eggs.

Mix well, then add powdered sugar.

Beat it until not lumpy.

Pour mixture over cake in pan.

Bake at 350 degrees fahrenheit for 30 to 45 minutes or until topping is golden,

Cool before serving or else it will not cut easily.
cake?

beauty products

Good sponge cake recipes,and just easy things to make?

Hi:)

i was wondering if anyone has good sites that have recipes for sponge cakes,and just cookies,easy stuff too make it would mean alot im a teen and from the uk so maybe uk stuff since theres sometimes quite a big diffrence thanks xGood sponge cake recipes,and just easy things to make?
Always the Best Sponge Cake Recipe

4

1 cup

4 Tb

1 cup

1 tsp

Eggs, separated

Sugar

Cold water

Sifted cake flour

Baking powder

Whipped cream

Sliced strawberries

http://www.recipes4cakes.com/sponge_cake鈥?/a>Good sponge cake recipes,and just easy things to make?
Here is an easy dessert recipie:

Melt 1 Hershey bar (or chocolate bar) in the microwave in a bowl

Then stir in a full bowl of Cool Whip

Put it in a premade Graham Cracker crust and refrigerate.

It is soooooo gooood!

Does anyone have Beulah Ledners recipes for Doberge cake? Its in her book Lets Bake With Beulah Ledner.?

Maxine Wolchansky wrote it however I cannot find it. Thanks in advance.Does anyone have Beulah Ledners recipes for Doberge cake? Its in her book Lets Bake With Beulah Ledner.?
This is the one I've made.. and it turns out beautifully. I've always known it as Dobos Cake although it's basically the same recipe that Beulah Ledner used.

Cake Layers:

6 egg yolks

3/4 cup sugar

6 egg whites, stiffly beaten

1 cup flour

~~Beat egg yolks and sugar until fluffy. Add flour; blend well. Fold in egg whites. Bake in eight to twelve well-greased and floured layer-cake pans or spread even circles of batter 8 inches in diameter on baking sheet. Bake in 300掳F oven for 8 to 10 minutes.

Remove from pans while warm. Cool. Set one layer aside for top.

Chocolate Cream:

1 1/2 cups butter

4 1/2 ounces semi-sweet chocolate

1 cup sugar

1 egg yolk

~~Beat butter until creamy. Add melted chocolate. Beat in sugar and egg yolk, beating until fluffy. Cool in refrigerator.

Spread this chocolate mixture between bottom layers. Stack layers and trim borders/crusts. Cover top layer with caramel icing.

Caramel Icing:

3/4 cup sugar

1 tablespoon butter

1/3 cup hazelnuts

~~Melt and brown sugar in skillet, stirring constantly. Butter a wooden board 1 inch wider than cake. Place top layer of cake on board; pour caramel icing over.

While warm, cut this top layer with buttered knife into equal segments. Place all segments on top of other layers of the cake.

Spread remaining chocolate cream over sides of cake and sprinkle with sliced hazelnuts.Does anyone have Beulah Ledners recipes for Doberge cake? Its in her book Lets Bake With Beulah Ledner.?
I found a variation I think but not the actual recipe your looking for. Sorry I hope it helps some. Looks yummy though.

http://www.recipezaar.com/182992

I want to start a cake business, basicall pound cakes, and exotic pound cakes, where can i find recipes?

Good sponge cake recipes,and just easy things to make?

Diabetic birthday cake recipes?

beauty products

What are recipes that have yellow cake mix?

Does anyone have Beulah Ledners recipes for Doberge cake? Its in her book Lets Bake With Beulah Ledner.?

Does anyone have any good potato cake recipes?

Norm's Potato Cakes

Recipe #873327 ratings

Potato cakes were my Dad's specialty. He often cooked them for lunch on Saturdays. I still use his recipe. To make this dish extra special, top the cooked potato cakes with a spoonful of your favourite mayonnaise (we prefer the nutty flavour of soy mayonnaise), sour cream, or ranch dressing. A sprinkling of chopped chives or finely sliced green onions or a generous shake of paprika gives a nice finishing tuch. Accompanied by a crisp, green salad, this makes a perfect light supper or lunch dish.

by Kookaburra | Edit...My Notes

Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.

2-4 servings 20 min 10 min prep

Change to: servings US Metric

3-4 potatoes

1 onion

1 egg, lightly beaten

1 tablespoon plain flour (all purpose)

1/4 teaspoon fresh ground black pepper

1/4 teaspoon salt

1 tablespoon olive oil

1 tablespoon butter or margarine

add any

1 teaspoon dried herbs (optional)

1 pinch nutmeg or cayenne pepper (optional)

1/2 cup grated cheese (optional)

1 (125 g) can sweet corn, drained (optional)

Not the one? See other Norm's Potato Cakes Recipes

Food Processor/Blender Omelets %26amp; Frittatas

Australian Omelets %26amp; Frittatas

Low Protein Omelets %26amp; Frittatas

Potatoes Omelets %26amp; Frittatas

Comfort Food Omelets %26amp; Frittatas

Peel and grate the potatoes and the onion into a small mixing bowl.

(I use the grating blade of my food processor but grating by hand works just as well.) Stir in the egg and the flour.

If the batter looks to runny add a little more flour- if it is too dry, add a splash of milk.

Season well with pepper and salt and any other optional ingredients.

Melt oil and butter together in a medium frypan and heat until sizzling.

You can now add the batter in one of two ways: Dad's Method- Add spoonfuls of batter to the pan to form circles about 8-10cm (4 inches) in diameter.

Cook for about 5 minutes on each side or until golden brown.

Cook in batches of 2 or 3 and keep warm on a plate in an oven set on a low temperature.

My Method- Tip all of the batter into the frypan and flatten it out with the back of a spoon so that it fills the whole pan evenly.

Cook on one side for about 5 minutes then invert a dinner plate over the top of the pan and tip the potato cake onto the plate.

Now, simply slide the cake back into the pan and cook on the other side for about 5 minutes.

When both sides are cooked, invert the potato cake onto the plate again and cut it into wedges.

Serve topped with mayonnaise, sour cream or ranch dressing and chopped chives or chopped green onions.Does anyone have any good potato cake recipes?
Which do u mean...a cake made with potatoes or potato pancakes ?? Big difference between the two.Does anyone have any good potato cake recipes?
Here is a link to the best one i have tried.

http://allrecipes.com/Recipe/Irish-Potato-Cake/Detail.aspx

Does anyone know any apple cake with icing recipes?

I want to make some kind of apple cake with icing for my boyfriend's birthday but I can't find any good recipes. Does anyone know of any??Does anyone know any apple cake with icing recipes?
Apple cake

Ingredients

2 cups sugar

4 cups peeled, cored and chopped apple

1/2 cup vegetable oil

1 cup chopped pecans

2 eggs, lightly beaten

2 teaspoons pure vanilla extract

2 cups flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

Whipped cream, for serving

Method

Preheat oven to 350°

Grease and flour a 9” x 13” pan

In a large bowl, combine the sugar and the apples. In a small bowl, whisk together the oil, pecans, eggs and extract. Pour the egg mixture over the apples and mix thoroughly

Sift the flour, baking soda, cinnamon and salt over the apple mixture. Combine well

Pour mixture into the prepare pan. Bake for 60 minutes or until a cake tester inserted into the center comes out just clean

Remove cake from oven and allow to sit 20 minutes before slicing and serving with whipped creamDoes anyone know any apple cake with icing recipes?
Amazin Raisin Cake

3 cups flour

2 cups sugar

1 cup Hellmann's mayonnaise

1/3 cup milk

2 eggs

2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 tsp cloves

3 cups chopped peeled apples

1 cup raisins

1/2 cup chopped walnuts

In large bowl with mixer at low speed mix first 10 ingredients 2 minutes scraping bowl frequently or beat by hand 300 strokes. Batter will be very thick. With spoon stir in apples, raisins and nuts. Bake at 350% for 45 minutes or until done. Cool cake and frost.

Caramel Icing

1 ½ cups brown sugar

¼ cup butter or margarine

2 Tbls milk

½ cup powdered sugar

Combine brown sugar, butter and milk in 1 quart casserole. Cook in microwave full power for 1 to 1 ½ minutes or until mixture boils, boil 1 minute. Blend in powdered sugar and cool slightly Spread on cooled cake.
idk but i love in florida and they have this whole shop selling icing and that kinda stuff maybe they have it in ur area too.

its called Far-T-Poop
FRESH APPLE CAKE

2 cups flour

2 teaspoons baking soda

2 cups apples, pared, cored and quartered

1/4 cup non-hydrogenated Crisco or other shortening

1/4 cup butter, melted

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract or 1 tablespoon dark rum

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)

1/4 teaspoon ground cloves

1 cup raisins

1 1/4 cups whole pecans

Preheat oven to 350°F degrees.

In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

BUTTERCREAM FROSTING

1/2 c. solid shortening

1/2 c. butter

1 tsp. vanilla

4 c. powdered sugar

2 tbsp. milk

Cream butter and shortening. Add vanilla. Gradually add sugar. Add milk, beat until light and fluffy.

APPLE UPSIDE DOWN CAKE

1 stick butter

1 egg

1/3 teaspoon baking powder

1 cup sugar

1 cup all purpose flour

1 teaspoon almond flavoring

1 1/2 cups apple (more or less)

1 cup sugar

1/2 teaspoon cinnamon

Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing.)

Peel, core, and very coarsely chop 1 1/2 cups of apples. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick.

In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft. Remove from oven. Sprinkle the apples with the sugar and cinnamon mixture to coat well.

In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted).

Pour batter over apples and return pan to a preheated 350F oven. Bake until cake tests done.
FRESH APPLE CAKE

2 cups flour

2 teaspoons baking soda

2 cups apples, pared, cored and quartered

1/4 cup non-hydrogenated Crisco or other shortening

1/4 cup butter, melted

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla extract or 1 tablespoon dark rum

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)

1/4 teaspoon ground cloves

1 cup raisins

1 1/4 cups whole pecans

Preheat oven to 350°F degrees.

In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

APPLE UPSIDE DOWN CAKE

1 stick butter

1 egg

1/3 teaspoon baking powder

1 cup sugar

1 cup all purpose flour

1 teaspoon almond flavoring

1 1/2 cups apple (more or less)

1 cup sugar

1/2 teaspoon cinnamon

Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing.)

Peel, core, and very coarsely chop 1 1/2 cups of apples. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick.

In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft. Remove from oven. Sprinkle the apples with the sugar and cinnamon mixture to coat well.

In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted).

Pour batter over apples and return pan to a preheated 350F oven. Bake until cake tests done.

good luck!

Easy microwave cake recipes?

Easy Microwave Cake

This is a super simple recipe I saw demonstrated at a Home and Garden Party. It's so moist and just the right size for a small get-together.

1/2 devil's food cake mix

1 (8 ounce) container sour cream

2 eggs

1 cup semi-sweet chocolate chips or cherry chips or peanut butter chips, etc

%26lt; 30 mins Cakes

Kid Pleaser Cakes

Chocolate Cakes

Novelty Cakes

Combine all ingredients in a batter bowl.

Pour into a small microwave safe baking dish such as the Pampered Chef mini baker.

Cover baker with a plate.

';Bake'; on high in the microwave for 13 minutes.

Let stand for 5 minutes (do not remove the plate), then invert on to plate.Easy microwave cake recipes?
you know, I can't even imagine trying to make a cake in the microwave. Tried to bake some cookies once and that was an interesting experiment. You might want to go to the manufacture's webpage and see if they have recipes. I know that they sell some gadgets that help to brown things, but cakes? Not sure!

Got any cake recipes?

I want to make my mom a cake. I need some recipes and I cant find any good ones. I've looked on cooks.com and other websites.....Got any cake recipes?
Devil Food Cake

1 cup Domino Granulated Sugar

戮 cup firmly packed Domino Light Brown Sugar

录 lb. (陆 cup) soft butter

3 oz. unsweetened chocolate, melted

3 egg yolks

录 cup water

1 teaspoon vanilla extract

2 cups sifted cake flour

陆 teaspoon salt

1 teaspoon baking soda

1 cup milk

3 egg whites

Cream sugars and butter. Add melted chocolate. Beat yolks; add water and extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry; fold into batter.

Turn into two greased and floured 9 inch round cake pans or one greased and floured 13x9x2 inch pan. Bake layers or loaf in moderate oven 350掳F about 30-35 minutes or until cake springs back when touched lightly. Turn out on cooling rack. Yield: two 9 inch layers or one 13x9x2 loaf.

**************************************鈥?br>

Holiday Wreath Cake

2 extra-ripe large Dole Bananas, peeled

4 eggs, room temperature

1 陆 cups sugar

1 cup vegetable oil

录 cup Dole Pineapple Juice

1 teaspoon rum extract

3 cups flour

1 陆 teaspoons baking soda

1 陆 teaspoons baking powder

1 陆 ground cinnamon

陆 teaspoon salt

1 pkg. (8 oz.) Dole Chopped Dates

1 陆 cups Dole Chopped Almonds, roasted

1 cup Dole Raisins

Dole Sliced almonds (for garnishment)

Sugar Plum Glaze:

陆 cup Dole Prunes

录 cup Dole Pineapple Juice

1 cup powdered sugar

鈥?Puree bananas in blender (1 录 cups).

鈥?In large mixing bowl, beat eggs. Beat in sugar and oil.

鈥?Beat in bananas, pineapple juice and rum extract.

鈥?Combine dry ingredients. Beat into banana mixture. Stir in dates, chopped almonds and raisins

鈥?Turn batter into greased 10 inch bundt pan. Bake in 325掳F oven 65 to 75 minutes until pick inserted in center comes out clean. Cool 20 minutes then gently loosen with a spatula and turn out onto wire rack.

鈥?Cool completely. Spread with glaze.

鈥?Garnish top of cake with sliced almonds. Serves 16.

Sugar Plum Glaze:

Process all ingredients in food processor until smooth.

**************************************鈥?br>

Butter Almond Cake with Blueberry Sauce

1 陆 cups sugar

戮 cup melted butter

2 eggs

1 tsp. almond extract

1 陆 tsps. vanilla

录 tsp. salt

1 陆 cups flour

3 tbls. sliced almonds for topping

1 tbl. Sugar for topping

Blueberry Sauce, recipe follows

鈥?Preheat oven to 350 degrees.

鈥?Grease and flour 9 inch round cake pan.

鈥?In bowl, whisk sugar and melted butter together. Beat in eggs.

鈥?Stir in almond and vanilla extracts

鈥?Add in salt and flour. Mix well.

鈥?Spread batter in prepared pan. Sprinkle almonds and sugar over the top.

鈥?Bake for 30-35 minutes or until lightly browned. Cool slightly. Carefully run a knife around edges to loosen and turn out onto rack. Invert onto serving dish. Cut into thin slices and op with Blueberry Sauce, if desired.

Blueberry Sauce

3 tbls. butter

1 陆 tbls. cornstarch

2/3 cup sugar

1/8 tsp. nutmeg

Pinch of salt

陆 cup water

2 to 3 cups fresh blueberries, rinsed and drained well

Juice of 1 small lemon

鈥?In medium sauce pan, add butter and cornstarch. Add sugar, nutmeg, salt, and water. Stir constantly until well combined.

鈥?Add 1 to 1 陆 cups of blueberries. Cook over medium heat, stirring constantly until mixture thickens and begins to boil. Sauce will get translucent. At that point, remove from heat.

鈥?Add fresh lemon juice and remainder o fresh berries. Stir and serve over cake, pan cakes or ice cream.

**************************************鈥?br>

Milky Way Candy Bar Cake

6 Milky Way candy bars

1 stick butter

2 sticks butter

2 cups sugar

4 eggs, well beaten

2 陆 cups flour

1 录 tsps. Baking soda

1 录 cups buttermilk

1 tsp. vanilla extract

1 cup chopped pecans

Melt candy bars and 1 stick butter in double boiler and let cool.

Cream 2 sticks and sugar. Add eggs and Milky Way and butter mixture.

Sift flour and soda. Add to Milky Way mixture and alternately with butter milk. Add vanilla and nuts.

Bake in three 9 inch pans at 250 degrees for about 1 hour, or until a pat on top bounce back a little. (The original recipe called for baking at 325 degrees or about 45-60 minutes but Crump finds that the heave batter rises better at a slower oven temperature.)

Icing:

2 陆 cups sugar

1 cup pet milk

1 stick butter

1 cup marshmallow cream

1 (6 oz.) pkg. chocolate chips

1 cup chopped pecans

Cook sugar and milk to softball stage (when a drop is dropped in cold water and softball forms). Remove from heat, add butter, marshmallow cream and chocolate chips. Stir until all have melted.

Add pecans and spread on cake.

**************************************鈥?br>

Hershey Sour Cream Chocolate Cake

3 blocks (3 oz.) Hershey Baking Chocolate

陆 cup butter or margarine

1 cup boiling water

2 cups light brown sugar, packed

2 cups all purpose flour

1 陆 tsp. baking soda

1 tsp. salt

2 eggs

陆 cup dairy sour cream

1 tsp. vanilla

Combine baking chocolate, butter or margarine and boiling water in a small bowl; stir until chocolate and butter or margarine is melted. Thoroughly combine brown sugar, flour, baking soda and salt in large mixer bowl. Gradually add chocolate mixture, beating until thoroughly combined. Blend eggs, sour cream and vanilla; beat one minute at medium speed. Pour into a greased and flour 13x9x2 inch pan. Bake at 35-40 minutes. Cool and frost.

**************************************鈥?br>

Warm Chocolate Cupcakes with Molten Centers and Cinnamon Cr猫me Anglaise

Basic Chocolate Ganache, chilled at least 1 hour, recipe follows

Cinnamon Cr猫me Anglaise, recipe follows

Vegetable oil spray, for misting pans

All-purpose flour for dustin pans

1 (18.25 oz.) pkg. plain devil鈥檚 food cake mix

1 cup water

陆 cup vegetable oil

3 large eggs

1 tsp. pure vanilla extract

陆 tsp ground cinnamon

录 cup confectioners鈥?sugar, for dusting

Prepare the Basic Chocolate Ganache, cover it with plastic wrap and place it in the refrigerator to chill. Prepare the Cinnamon Cr猫me Anglaise, cover it with plastic wrap placed right on the surface and place it in the refrigerator to chill.

Place a rack in the cent o the oven and preheat the oven to 400 degrees. Lightly mist 24 cupcake cups with vegetable oil spry and dust them with flour. Shake out the excess flour. Set the pans aside.

Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium to and blend 1 陆 to 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Scoop 1/3 cup batter into each cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.) Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Place the pans in the oven.

Bake until the cake bakes up around the ganache, the tops are domed and the cupcakes spring back when lightly pressed with your finger, 12 to 14 minutes. Remove pans from oven and place on wire racks for 1 minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with our fingertips. Place on dessert plates, sift confections鈥?sugar over the top, spoon cr猫me anglaise around each cupcake and serve warm.

Note: Store these cupcakes in a cake saver or under glass dome, at room temperature or up to 1 day. To reheat so the centers are molten again, place the cupcakes on a microwave safe plate and cover wit paper towels. Heat on high power for 10 seconds, carefully remove and serve. You will most likely prepare these cupcakes or company. Make the ganache the day before, cover. With plastic wrap and chill.

Basic Chocolate Ganache

Makes 2 cups, enough to frost 24 cupcakes (2 陆 inch size). The complex flavor and rich, creamy texture of chocolate ganache makes many people think that it is difficult to make. But it is absolutely the easiest frosting there is, with just two ingredients-semisweet chocolate and heavy cream-and possibly an additional flavoring, but fine one on its own. What I have learned about making ganache is this: It is best prepared in a stainless steel bowl; semisweet chocolate chips work perfectly; you need to make sure the cream heats long enough to be really hot; you must continue to stir until all the chocolate has melted; and it helps if you allow time for the ganache to rest, uncovered on the kitchen counter for about an hour before using. It will thicken up a bit to a spreadable consistency. For a stiffer ganache, cover the bowl with plastic wrap and chill it for an hour or two to use in Warm Chocolate Cupcakes with Molton Centers.

戮 cup heavy (whipping cream)

8 ozs. (1 1/3 cups) semisweet chocolate chips

1 tbl. Liqueur of your choice or 1 tsp. pure vanilla extract (optional)

Place cream in a small heavy saucepan over medium heat. Bring it to a boil, stirring. Meanwhile, place the chocolate chips in a large stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur or vanilla, if desired. Let sit at room temperature for 1 hour or chill for 20 to 30 minutes so it thickens into a spreadable consistency.

Use to frost or fill cupcakes.

Cinnamon Cr猫me Anglaise

Makes 2 cups, enough to spoon alongside 24 warm cupcakes (2 陆 inch size) When the cupcake is elegant and warm, like Warm Chocolate Cupcakes with Molten Centers,Got any cake recipes?
paula
Try Paula Deen website!!!! She is terrifficccccc!!

Good Luck
A great cake that has a really awesome texture is a pineapple whip cream cake. Use a yellow cake mix and follow the directions on the box, but substitue water for the pineapple juice in one large can of crushed pineapple. After mixing all the ingredients add the crushed pineapple. Put in two round pans, when the first cake is done, place it on a plate and poke holes in the top with a toothpick. With a mixture of brown sugar and melted butter pour in the holes. When cake is completely cool cover in whip cream. Place second layer of cake on top, let cool and cover in whip cream. Put cake in the fridge so it sets and enjoy!!

Its really a great cake and it has wonderful flavor.
Try looking up the recipe for a red velvet cake.
Try Paula Deen website!!!! She is terrifficccccc!!

Good Luck
I have a very easy coffee cake that I make when I don't want to do anything elaborate.

2 cup self rising flour

3/4 Cup sugar

1Tsp cinnamon

1/4 Cup butter

1 Cup milk

2 eggs

1 tsp vanilla

Topping

1/2 cup flour

1/2 Tsp cinnamon

1/2 sugar

1/2 cup butter

combine flour ,sugar ,and Cinnamon cut in butter...add milk, eggs.%26amp; Vanilla...stir until smooth and pour into 8 inch pan

in a small bowl combine flour ,sugar.cut in butter and sprinkle on top of cake batter.

cook for 30 mins @350
Go to the grocery store and buy a box mix. They are VERY good. You can also pick up a container of icing. Also very good.
here are a few different cake recipes that I have on hand. Hopefully one of these catched your eyes!!

Buttery Yellow Cirtus Cake:

3/4 cup butter

6 egg yolks or 3 whole eggs

2-2/3 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1-2/3 cups sugar

1 cup milk

2 tsp. finely shredded lemon or lime peel

1 tsp. finely shredded orange peel

2 Tbsp. lemon or lime juice

2 Tbsp. orange juice

1 recipe Lemony Whipped Cream Frosting

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. Grease and lightly flour two 9x2-inch round baking pans; set aside.

2. In medium bowl combine flour, baking powder, 1/2 tsp. salt, and baking soda; set aside. In large bowl beat butter on medium 30 seconds. Gradually beat in sugar until combined; beat 2 minutes more. Add yolks one at a time, beat well after each addition. Add flour mixture and milk alternately; beat on low after each just until combined. Stir in peels and juices. Spread batter in prepared pans.

3. Bake for 20-25 minutes or until pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool.

4. Prepare Lemony Frosting. Place one layer flat side down on plate; spread top with frosting. Stack second layer flat side down; spread remaining frosting. Serve immediately or cover and refrigerate. Makes 12 servings.

5. Lemony Whipped Cream Frosting: In large chilled bowl beat 2 cups whipping cream, 2 Tbps. powdered sugar, and 1 Tbsp. instant vanilla pudding on medium-high until stiff peaks form. Fold in 1 Tbsp. shredded lemon peel. If made ahead, chill 24 hours; stir before spreading.

Banana Split Cake:

3/4 cup butter

3 eggs

1 cup sugar

1 small ripe banana, mashed (1/3 cup)

1/3 cup dairy sour cream

1/3 cup milk

1 tsp. vanilla

2-1/4 cups all-purpose flour

1-1/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 cup strawberry jam

2 drops red food coloring (optional)

2 1-oz. squares semisweet chocolate, melted and cooled

3/4 to 1 cup strawberry jam or preserves

Strawberry Ice Cream (optional)

Directions

Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.

In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down.

Chocolaty Harvest Fruit Cake:

1 8-ounce carton dairy sour cream

1 cup water

2/3 cup canola oil

2 cups granulated sugar

2 eggs

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

3/4 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground allspice

1/2 tsp. ground nutmeg

1/8 tsp. ground cloves

8 ounces semisweet chocolate, finely chopped

1 cup whipping cream

1 recipe Harvest Fruit*

2/3 cup caramel-flavored ice cream topping

Directions

1. Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.

2. In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.

3. Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.

4. Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.

5. To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.

6. Harvest Fruit: Thinly slice 1 unpeeled pear lengthwise and 1 cooking apple horizontally. In medium saucepan combine 2 cups apple juice and 1 cup sugar; bring to boiling over medium-high heat. Add sliced fruit and 1/3 cup dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature

Upside Down Berry Cornmeal Cake:

2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries

1 1/3 cups all-purpose flour

1/2 cup yellow cornmeal

1 Tbsp. finely snipped fresh basil

2 tsp. baking powder

1/4 tsp. salt

2 eggs, lightly beaten

1/2 cup sugar

2/3 cup milk

1/3 cup canola oil

Fresh Basil and/or mint (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint.

Marble Cake with Chocolate Frosting:

ingredients

CAKE

3 cups sifted all-purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup whole milk, at room temperature

2 teaspoons pure vanilla extract

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

4 ounces extra-bittersweet chocolate, melted and cooled slightly

FROSTING

2 sticks unsalted butter, softened

1 large egg yolk

1 pound confectioners鈥?sugar

1/2 cup plus 2 tablespoons heavy cream

1 teaspoon pure vanilla extract

Pinch of salt

4 ounces extra-bittersweet chocolate, finely chopped

directions

Make the cake: Preheat the oven to 350掳. Butter two 9-by-2-inch round cake pans and line them with parchment paper; butter and flour the paper, shaking off the excess. In a medium bowl, mix the flour, baking powder and salt. In a cup, mix the milk with the vanilla extract.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the granulated sugar and beat until fluffy, about 4 minutes. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Beat in the dry ingredients in 3 batches, alternating with the milk mixture.

Transfer 2 cups of the batter to a small bowl. Scrape the remaining cake batter into the prepared cake pans. Stir the melted chocolate into the reserved batter; dollop the batter over the plain batter and swirl it in with a butter knife.

Bake the cakes in the lower third of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cakes cool in the pans for 15 minutes. Run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes right side up and let cool completely.

Meanwhile, make the frosting: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the confectioners鈥?sugar at low speed. Beat in 6 tablespoons of the cream, the vanilla and the salt, then beat at medium-high speed until fluffy, about 3 minutes.

In a small saucepan, bring the remaining 1/4 cup of heavy cream to a boil. Remove from the heat, add the chopped chocolate and let stand until the chocolate is melted, about 3 minutes. Whisk until smooth, then transfer to a small bowl and let cool. Beat the chocolate into the frosting.

Spread 1 cup of the frosting over a cake layer and top with the second cake layer; frost the top and side. Let stand for 1 hour before serving.

White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar, divided

2 large eggs, separated

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

1/8 teaspoon cream of tartar

Filling:

1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted

zest of 1 lemon or orange

1 teaspoon pure vanilla extract

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Directions:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan wit
Lol, I can't cook well at all, but here is some websites that might help

Food.AOL.com

joyofbaking.com/cakes.html

cookrecipies.com/category/cake.html

Hope these helped you out!
You can go on google search up cake and there you go many websites but if you have one specific cake get the name and search it up on google.ca I am a cook my self:)
http://allrecipes.com/Search/Recipes.asp鈥?/a>

I think you might find some on that site. Hope you find what you're looking for : )
Sure!

1. Go to What a Bagel!

2.Buy a cake

3. Give it to your mom

Hope I helped! (lmao:P)
if she likes lemon then u cant go wrong with a lemon cake. its delicious and easy to make. all u need is like some lemon cake mix and i think u have to add that lemon pudding mix stuff. i dont know the exact recipie...sorry. but red velvet cake is really good 2.

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