Our Favorite Devils 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.
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.
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.
Supreme Chocolate Cheesecake
1 陆 cups (16 ozs.) crushed cream-filled chocolate cookies (like Oreos)
录 cup butter or margarine, melted
3 (8 oz.) pkgs. soft cream cheese
1 (14 oz.) can sweetened condensed milk
3 eggs
1 (12 oz.) pkg. semisweet chocolate chips, melted
2 tsp. vanilla
Chocolate Glaze (recipe follows)
Blend chocolate cookie crumbs and butter, press evenly onto bottom of (9 in.) springform pan.
In mixer bowl combine cream cheese and condensed milk, mix at medium speed until well blended.
Add eggs, one at a time, mixing well, and then blend in chocolate and vanilla; pour over crust.
Bake at 300 degrees for 1 hour and 10 minutes. Loosen cake from rim o pan but let cake stay in pan until it鈥檚 completely cooled.
Chocolate Glaze:
陆 cup butter or margarine
陆 cup powdered sugar
1 (6 oz.) pkg. semisweet chocolate chips, melted and cooled
2 tbls. orange-flavored liqueur
Beat butter and sugar until fluffy. Add melted chocolate and liqueur, mixing until well blended.
Spread over top and sides of cake. Chill. Remove from refrigerator 30 minutes before serving; garnish with chocolate curls, raspberries and powdered sugar, if desired.
Summer Celebration Cake
戮 cup vegetable oil
1 陆 cups sugar
3 eggs
1 tsp. vanilla
1 2/3 cups unsifted all-purpose flour\
3 tbls. cornstarch
1tsp. baking powder
戮 tsp. salt
1 (8 陆 oz.) can apricots, undrained
录 cup cup Amareto or water
陆 cups sugar
陆 cup dried apricots, chopped
Frosting:
2 cups defrosted Cool Whip Real Whipped Cream
1 (8 oz.) can crushed pineapple, drained
1 tbl. grated orange rind
Blend oil and 1 陆 cups sugar in a medium mixing bowl. Beat in eggs one at a time, beating well after each. Blend in vanilla extract. Add flour, cornstarch baking powder, salt and apricots. Mix at low speed just until smooth. Spray a (10 to 12 cup fluted microwave-safe tub dish with nonstick coating. Pour batter into dish.
Microwave (medium-high 70 percent) 14 to 16 minutes or until bottom of cake is no longer doughy, rotating pan 2 to 3 times. Combine Amaretto, sugar and apricots in a (2 cup) measure.
Microwave (high 100 percent) 2 to 2 陆 minutes or until mixture boils. Poke hole sin top of cake using skewer or meat fork. Spoon half of hot syrup mixture over cake, allowing it to soak into cake. Invert cake onto serving plate. Spoon remaining syrup mixture over cake.
For frosting, combine whipped cream, pineapple and orange rind until serving time.Super cake recipes?
My mom has this one in mind
White Chocolate-Candy Cane Cheesecake
INGREDIENTS
1 cup HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
4 (1 ounce) squares BAKER'S Premium White Baking Chocolate, melted
1/4 teaspoon peppermint extract
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1/2 cup chopped candy canes
DIRECTIONS
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and the extract; pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with the whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.
I don't exactly have a SUPER recipe. And I'm not a mom.....so........
Best Ever Banana Cake With Cream Cheese Frosting
1录 hours | 15 min prep | SERVES 16 , 1 9x13 pan
Ingredients
3/4 cup butter
2 1/8 cups sugar
3 large egg
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe banana
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups icing sugar
1 teaspoon vanilla
chopped walnut
Directions
1Preheat oven to 275掳.
2Grease and flour a 9 x 13 pan.
3In a small bowl, mix mashed banana with the lemon juice; set aside.
4In a medium bowl, mix flour, baking soda and salt; set aside.
5In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7Beat in the flour mixture alternately with the buttermilk.
8Stir in banana mixture.
9Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
10Remove from oven and place directly into the freezer for 45 minutes.
11This will make the cake very moist.
12For the frosting, cream the butter and cream cheese until smooth.
13Beat in 1 tsp vanilla.
14Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
15Spread on cooled cake.
16Sprinkle chopped walnuts over top of the frosting, if desired.
These are very good.
7-up cake
1 pkg. duncan hines pineapple supreme cake mix
1 pkg. lemon instant pudding
4 eggs
3/4 cup vegetable oil
1(10 oz.) bottle 7-up
Mix above ingredients,adding the 7-up Last. bake in 3 layers at 325 degrees. untill toothpick inserted in center come out clean. Icing- 1 stick margarine, 11/2 cup sugar,2 eggs 1 smallcan crushed pineapple, 1can coconut. Mix margarine,sugar and eggs. Stir in crushed pineapple. cook at medium heat, the add the coconut. put on layers of cake.
';Carrot Cake';
1 (8 ounce) package cream cheese , softened
1/4 cup sugar
1 egg , beaten
2 cups flour
1 3/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
3 eggs , beaten
3 cups carrots , shredded
1/2 cup nuts , chopped
Directions
1 Combine cream cheese, sugar and one egg, mixing until well blended.
2 Set aside. Combine dry ingredients.
3 Add combined oil and eggs, mixing just until moistened.
4 Fold in carrots and nuts.
5 Reserve 2 cups batter; pour remaining batter into a greased and
floured 9 inch Bundt pan.
6 Pour cream cheese mixture over batter; carefully spoon reserved
batter over cream cheese mixture, spreading to cover.
7 Bake at 350 F degrees 55 minutes or until wooden pick inserted in
center comes out clean.
8 Cool 10 minutes; remove from pan.
9 Cool thoroughly.
10 Sprinkle with powdered sugar if desired.
11 12 Servings
Just Made The Ooey Gooey Cake!!
Oh my goodness! This cake is delicious. I just made the Pumpkin
variation and it was superb. When I ate it I had topped it with
Whipped cream (from a can) and a pecan half
%26gt; Paula Deen's Gooey Butter Cakes
%26gt; 1 (18.25-ounce) box yellow cake mix
%26gt; 1 egg
%26gt; 1/2 cup (1 stick) butter, melted
%26gt; Filling
%26gt; 1 (8-ounce) package cream cheese, softened
%26gt; 2 large eggs
%26gt; 1 teaspoon pure vanilla extract
%26gt; 1 (16-ounce) box confectioners' sugar
%26gt; 1/2 cup (1 stick) butter, melted
%26gt; Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch
baking pan.
%26gt; In the bowl of an electric mixer, combine cake mix, egg, and
butter and mix well. Pat into the bottom of prepared pan and set
aside.
%26gt; Still using an electric mixer, beat cream cheese until smooth;
add eggs and vanilla. Dump in confectioners' sugar and beat well.
Reduce speed of mixer and slowly pour in butter. Mix well.
%26gt; Pour filling onto cake mixture and spread evenly. Bake for 40 to
50 minutes.
this is an italian cake recipe very very good. its called zuccotto cake
Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder
Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve
How about a jello cake with whipped cream frosting? It is a regular white cake mix baked. Allow to cool. Poke holes approx an inch apart all over the cake. Make a package of jello according to the quick set directions and pour into the holes. Cool the cake in the fridge for approximately 2 hours. To make the frosting you will need 1 pkg instant vanilla pudding mix, 1 packet of dream whip - whipped topping mix, 1 1/2 cups of cold milk and a teaspoon of vanilla extract. Mix well with an electric mixer until nice and fuffy. Top the cold cake, chill until ready to serve. This will be a very moist, creamy cake that everyone will love.
I just answered a cake recipe a minute ago and you can get it by scrolling down a bit.
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