Anyone out there with cake recipes?

any cake will do. i would like to make it from scratch.





and if you dont have a cake recipe-a pie recipe will do.





thank you!Anyone out there with cake recipes?
PERFECT CHOCOLATE CAKE





4 ounces unsweetened chocolate


1/2 c. milk


1 c. brown sugar, packed


1/4 tsp. Jamaican allspice


1 egg yolk


2 c. cake flour


1 tsp. baking soda


1/2 tsp. salt


1/2 c. butter


1 c. superfine sugar


2 egg yolks


3 tablespoons water


1/2 c. milk


1 teaspoons vanilla


1 tablespoons dark rum


2 egg whites, whipped





Preheat oven to 350掳F. Grease two 9-inch layer cake pans.


Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.





In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.





In a cup, stir together 3 tablespoons water, 1/2 c. milk, and 1 teaspoon vanilla extract and 1 tablespoon dark rum.





Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.





In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.





Turn into greased layer cake pans. Bake at 350掳F for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.





Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.





Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.





WHITE LAYER CAKE





2 1/4 cups cake flour


2 1/4 teaspoons baking powder


1/2 teaspoon salt


1/2 cup shortening


1 1/3 cups sugar


1/4 teaspoon lemon extract


1 teaspoon vanilla


1/2 cup egg whites


1 cup milk





Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.


In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.





Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.





Bake in a 350掳F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.





Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.





Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.





BANANA CAKE





1 1/4 cups sugar


1/2 cup butter


2 eggs


1 teaspoon baking soda


4 tablespoons sour cream


3/4 cup pecans or walnuts, chopped (optional)


1 cup banana, mashed


1 1/2 cups pastry or cake flour


1 teaspoon vanilla





Cream butter and sugar, add eggs, beaten very lightly, and the baking soda, dissolved in the sour cream.


Beat well, then add bananas, flour, 1/4 teaspoon salt and vanilla.





Bake in a well greased loaf pan, 7-1/4 x 11-1/4 x 1-1/2 inch, in 350掳F oven.





Bake for 35-45 minutes or until toothpick comes out clean.





Serving suggestion: cool cake and cut into layers and fill with cream cheese frosting, or spread with whipped cream cheese just before serving. Recipe can be doubled and baked in 10 inch round pans.





STRAWBERRY CAKE





CAKE:





1 package white cake mix


1 package jell-o gelatin, strawberry


1/2 cup frozen strawberries


1/2 cup water


1 cup oil


4 eggs





Mix jell-o and cake mix together. Add water and oil; mix on medium speed. Add eggs, one at a time, beating well. Add berries.


Bake at 325掳F. for 30-45 minutes in greased and floured 9x13-inch baking pan.








ICING:





1 pound powdered sugar


1/4 cup butter, melted


1/2 cup frozen strawberries





Cream butter, powdered sugar and strawberries together. Spread on cooled cake.Anyone out there with cake recipes?
This one is from Betty Crocker





Bonnie Butter Cake





2/3 cup margarine or butter, softened


1 3/4 cups sugar


2 eggs


1 1/2 teaspoons vanilla


2 3/4 cups all purpose flour**


2 1/2 teaspoons baking powder


1 teaspoon salt


1 1/4 cups milk





Heat oven to 350 degrees. Grease and flour rectangular pan,13x9x2, or 2 round pans, 9x1 1/2 inches. Mix margarine, sugar, eggs and vanilla in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s).





Bake until toothpick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from pan. Cool completely.





** If using self-rising flour, omit baking powder and salt.


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Here's a pie-





Shoo Fly Pie





Pastry for 9-inch one-crust pie





戮 cup all purpose flour


陆 tsp salt


陆 tsp cinnamon


陆 tsp ginger


录 tsp ground nutmeg


录 tsp ground cloves


陆 cup brown sugar (packed)


3 tbsp butter or margarine


陆 tsp baking soda


戮 cup boiling water


陆 cup dark molasses


1 egg yolk, well beaten





Heat oven to 400F. Prepare pastry.





Measure flour, salt , spices and sugar into mixing bowl. Add butter; with hands work butter into dry ingredients until mixture is crumbly. In another bowl dissolve soda in water; stir in molasses and egg yolk. Pour into pastry-lined pie pan. Sprinkle crumb mixture over top. Bake 10 minutes.





Reduce oven temperature to 325F and bake 25 minutes longer.





Serve warm or cool.
monkey cake





* 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan


* 3 cups sifted cake flour (not self-rising), plus more for dusting


* 1 1/2 teaspoons baking soda


* 3/4 teaspoon baking powder


* 3/4 teaspoon salt


* 1 teaspoon ground cinnamon


* 3 very ripe, large bananas, mashed (about 1 1/3 cups)


* 3/4 cup buttermilk


* 1/2 teaspoon vanilla extract


* 1 1/2 cups packed light-brown sugar


* 3 large eggs


* 1 cup chopped pecans, optional


* Fluffy Chocolate and Yellow Buttercreams


* 2 black-licorice drop candies


* Black-licorice rope, for decorating





1. Preheat oven to 350 degrees. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.


2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.


3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.


4. Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.


5. Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate. Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.


6. Place remaining chocolate frosting in a piping bag fitted with a small plain round tip . Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip ; pipe hair on top of head.


7. Fill another piping bag fitted with a large plain round tip with yellow buttercream. Pipe an oval near the front base of cake. Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.


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Better than Sex Cake





Ingredients


1 (18 1/4 ounce) package dark chocolate cake mix


1 1/3 cups water (or as directed in cake directions)


1/2 cup vegetable oil (or as directed in cake directions)


3 eggs (or as directed in cake directions)


1 (14 ounce) can sweetened condensed milk


1 (8-12 ounce) jar caramel topping or butterscotch topping


8 ounces whipped topping (or whipped cream)


2 Heath candy bars, crushed (Skor bars or Nestle's Heath bits will also work, if you can find them)





Directions


1 Preheat oven to 350掳F.


2 Grease and lightly flour 13'; x 9'; cake pan.


3 Mix cake as directed on package.


4 Bake the cake about 35 minutes or until it tests done.


5 As soon as it comes out of the oven, poke holes all over it with a fork (I actually use a small diameter chop stick) and pour sweetened condensed milk evenly over the cake, followed by caramel sauce (microwaved about one minute until warm and easily pourable - I use only about 10 oz of the jar).


6 Refrigerate overnight.


7 Shortly before serving, spread whipped topping over cake and sprinkle with crushed Heath bars (or bits).





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SOUTHERN PINEAPPLE CREAM CHEESE PIE





Ingredients:





* 1/4 cup cold milk


* 1 envelope (1 tablespoon) unflavored gelatin


* 1/2 cup milk, scalded


* 2/3 cup sugar


* dash salt


* 1 package (8 ounces) cream cheese, cut up and softened


* 1 tablespoon lemon juice


* 1 teaspoon vanilla extract


* 1 cup sour cream


* 1 can (8 ounces) crushed pineapple in syrup


* 1 graham cracker pie crust, 9-inch size





Preparation:





Combine cold milk and gelatin in blender container; blend on low to soften gelatin. Add scalded milk to blender and blend until gelatin dissolves. Scrape sides of blender with spatula. Add sugar, salt, cream cheese, lemon juice, vanilla, and sour cream; blend until smooth.





Drain pineapple, reserving 3 tablespoons of the syrup. Add pineapple and reserved syrup to blender mixture; blend until smooth. Pour pineapple cream cheese mixture into pie crust. Chill pineapple pie for about 4 hours, or until firm. Serve and enjoy


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CORDIAL CHERRY CHOCOLATE CAKE





Make a traditional moist double layer chocolate cake and
Chocolate Buttermilk Cake





1 c butter


2 1/4 c sugar


2 eggs


1 t vanilla


1/2 c cocoa


3 c flour


2 t soda


1 t salt


2 c buttermilk





Cream butter. Add sugar gradually and beat until fluffy. Add eggs, one at a time; then vanilla. Sift dry ingredients together three times. Add to creamed mixture alternately with the buttermilk. Pour into three 9-inch round cake pans greased and floured. Bake in preheated oven at 350 degrees for 25-30 minutes.





Icing





1 c sugar


3 T cocoa


4 T butter


4 T cream (or evaporated milk)


1 egg.





Mix in order given. When well blended cook over low flame until thick and smooth, stirring constantly. Add vanilla. Let cool before spreading.
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.
This is just an idea of what you can find on this site. Their recipes are awesome. Everything I've made as been out-of-this-world good. Can't recommend it enough.





http://joyofbaking.com/ChocolateButterCa鈥?/a>


http://www.joyofbaking.com/StrawberryPie鈥?/a>