I need killer cake recipes.?

Can anyone give me recipes to some of your favorite cakes?I need killer cake recipes.?
Red Velvet Cake





2-1/4 cups All-purpose flour, sifted


1 teaspoon Salt


2 tablespoons Cocoa


2 1-ounce Bottles of red food coloring


(equivalent measure is 1/4 cup or 4


tablespoons)


1/2 cup Crisco or other vegetable


shortening


1-1/2 cups Sugar


2 Large Eggs


1 cup Buttermilk


1 teaspoon Vanilla extract


1 teaspoon White vinegar


1 teaspoon Baking soda








Preheat oven to 350掳F. Grease and flour two


9-inch cake pans.








Combine the sifted flour and salt, and set


aside.








Put the cocoa in a small glass bowl, and add


the food coloring gradually, stirring until


mixture is smooth. Set aside.








Cream together the shortening and sugar,


beating for 4 or 5 minutes at medium speed in


your electric mixer until fluffy. Add the eggs,


one at a time, beating for at least 30 seconds


after each addition.








At low speed of your mixer, add the flour


mixture to the sugar mixture alternately with


the buttermilk and vanilla, scraping down the


sides of the bowl as necessary. Add the


cocoa/food coloring mixture, mixing until color


of batter is uniform. Do not overbeat;


overbeaten cake batter will result in a tough


cake. Turn off your mixer.








In a small bowl, mix the vinegar with the


baking soda. It will foam up. Stir it briefly to


mix, and then add it to the cake batter, folding


it in to incorporate well, but do not beat.








Pour the batter into the prepared cake pans,


and bake in a 350掳F oven for 25 to 30 minutes,


or until a cake tester comes out clean. Allow


layers to cool on a rack for 10 minutes before


turning out. Let cake cool completely before


frosting.








Red Velvet Cake Tips








Don't be tempted to shorten the


shortening/sugar creaming time. Cake


texture will be far better, and you can mix


up your cocoa and food coloring while the


mixer is running.


Mixing the cocoa with the food coloring is


the best way to get uniform color in the


cake. On my first test cake, I sifted the


cocoa together with the flour, twice, and


still came up with little cocoa-colored


whorls in the finished cake.


Yes, red food coloring does stain, so use


glass utensils rather than plastic. And be


careful.


The recipes I found on the Internet came up


about fifty/fifty as far as the amount of red


food coloring they called for -- some with


one ounce, the rest with two ounces. Let


me just say this: The cake with one ounce


of food coloring was a very dark pink. The


cake with two ounces (1/4 cup, or 4


tablespoons) was RED.


The recipes also varied on the amount of


vinegar with some calling for as much as


one tablespoon. I found that one teaspoon


works just fine. And white vinegar with its


less pungent odor is definitely preferable to


apple cider vinegar.


Most recipes stated that this recipe was


suitable for three 8-inch layers and one


9x13-inch cake, but I did not find it to be


necessarily so. If you want more than two


layers, better to bake two 9-inch layers and


split them. A 9x13-inch cake will work, but


requires careful testing by the cook after 25


minutes.








Beautifully Thick White Frosting








1-1/2 cup Sugar


1/2 teaspoon Cream of tartar


1/8 teaspoon Salt


1/2 cup Water


4 Egg whites (at room temperature)








Directions:








Combine sugar, cream of tartar, salt and water


in heavy saucepan. Cook over medium heat,


stirring constantly, until mixture is clear. Cook


until mixture reaches 240掳F on a candy


thermometer (soft ball stage).








Beat egg whites until soft peaks form. Let


mixer continue to run and slowly pour the


sugar mixture in a thin stream down the side of


the mixer bowl (don't let the sugar mixture


come into contact with the beaters). Continue


beating until stiff peaks form and frosting


thickens to desired consistency.








I admit that this frosting recipe is not the one


most often paired with Red Velvet Cake. The


traditional recipe begins by cooking a mixture


of flour and milk, cooling it, and then whipping


in butter, sugar and vanilla. But the resulting


frosting, however good it might be, must be


refrigerated, and I don't like my cake cold. The


above frosting recipe will yield an extravagant


amount of lavishly beautiful and delicious


white frosting.I need killer cake recipes.?
Just add cyanide... guaranteed killer
I have a Texas Sheet Cake recipe and Peanut Butter Cake recipe that I am happy to share, just not with all!





Both will knock your socks off, and you will want to eat the whole thing!
I cook this non-pms time





BETTER THAN SEX CAKE


1 yellow cake mix


Flaked coconut


1 instant vanilla pudding


1 sm. can crushed pineapple


1/2 c. sugar


1 carton Cool Whip


Maraschino cherries


Pineapple rings





Prepare cake according to package directions. Cool completely. Punch holes in cake. Cook pineapple and sugar slowly until sugar is dissolved. Pour sugar and pineapple over warm cake. Top with pudding, then with Cool Whip. Garnish with coconut and pineapple rings. Place maraschino cherry in center of each ring of pineapple. Keep refrigerated. Gets better with age, just like sex.


@@@@@@@@@@@@@@@@@@@


Duringf Pms stage LOL





BETTER THAN SEX CAKE


1 chocolate cake mix


12 oz. chocolate chips


3/4 c. chopped pecans


4 eggs


1/2 c. oil


1/4 c. water


1 c. sour cream


1 tsp. vanilla


1 pkg. instant chocolate pudding





In bowl combine 2 tablespoons cake mix, pecans and chocolate chips. Stir to coat; set aside.


Combine remaining cake mix, eggs, oil, water, sour cream, vanilla and pudding. Mix well with mixer. Fold in chips and nuts. Pour into greased and floured bundt pan.





Bake 350 degrees for 55 minutes until done. Cool 25 minutes and remove from pan.








BETTER THAN SEX FROSTING:





1/2 c. butter


1 c. brown sugar


1/4 c. evaporated milk


1/4 c. sifted powdered sugar





Melt butter, add brown sugar. Cook until it bubbles. Add milk and cook until smooth. Remove from heat and add sifted powdered sugar. Whisk until smooth. Drizzle over the cake.
Here is a sugarless (kindof) and flourless chocolate cake. It is amazingly rich





8 eggs


3 tbs STRONG coffee (or flavored liquor)


1 1/2 lbs semisweet chips


2 1/2 c. heavy cream





Beat the eggs and coffee until smooth and frothy





Melt chips and add to eggs, continue to mix





Beat the heavy cream until stiff peaks.





Fold chocolate mixture and cream together and mix well.





Grease a springform pan generously and pour batter into pan.





Bake at 260 for 2 hours or until toothpick comes out clean.





Cool on counter.


Run knife around sides of pan then cook in refridgerator for at least 3 hours.





Serve with whipped cream and a caramel sauce or fruit sauce.





(This is almost like the capuccino cake that Pizzeria Uno used to serve)
you can't go wrong with chocolate unless that person is allergic to chocolate
Carrot Cake





2 cups of flour


1 tsp. baking powder


1 1/2 tsp. soda


2 tsp. cinnamon


1 cup chopped pecans


1 1/2 cup Wesson oil


2 cups sugar


2 cups grated carrots


1- 8 1/2 oz. can crushed pineapple, well drained


4 eggs


1 tsp. vanilla


Cream oil and sugar together. Add eggs one at a time; beat well. Sift dry ingredients and add with carrots and pineapple. Add vanilla and blend in nuts. Grease and flour 3 -9 inch pans. Bake at 350 degrees for 30 to 35 minutes or until done.





Icing:





1 stick of butter, (1/4 lb.)


1 tsp. vanilla


1 lb. powdered sugar


1- 8 oz. cream cheese


Combine and beat smooth. Spread between layers and put together. Ice top and sides.





STRAWBERRY SHORT CAKE





INGREDIENTS:


1 loaf frozen pound cake, thawed


3 cups strawberries, hulled and sliced


1 cup heavy cream


3 Tbsp. powdered sugar


1 tsp. vanilla





PREPARATION:


Using a potato masher, mash half of the strawberries. Stir in the sliced strawberries and chill. Beat cream with powdered sugar and vanilla. Slice pound cake, place each piece on serving plate, top with strawberry mixture and a dollop of cream.
Easy Cheese Cake:





Ingredients:








1/2 Stick Butter (Unsalted) 1 Package Crackers 3 ounces Cream Cheese 3 Large Eggs 0r 4 Medium 1 Tbs Sugar 1 Cup Sugar 1/4 Tsp Real Vanilla Flavoring Directions:








Crust








Crush 1 package of honey graham crackers and combine with 1 table spoon of sugar and butter.





Fold together until crackers are saturated with butter. Press into a 9'; spring form pan.





Bake at 350 degrees F until edges turn brown.





Set to cool.





Batter








In a mixing bowl, beat cream cheese for about 1 minute.








Add 1/4 cup of sugar at a time, beat for 30 seconds.








Add vanilla and beat next 30 seconds. Add eggs slowly - one at a time. Pour batter into prepared curst and place place in the oven.





Bake at 300 degrees F for 40 minutes and turn oven off. Leave in oven for one hour.





Take out and let cool at least 30 minutes.
Bananas Foster Upside-Down Cake:





Try this cake version of the famous New Orleans dessert. For the younger crowd, omit the cr猫me de cacao and rum. Prep: 23 min., Cook: 40 min.





1/3 cup butter


1 cup firmly packed brown sugar


1/2 teaspoon ground cinnamon


3 ripe bananas


1 cup mashed ripe banana (about 2 large)


1/2 cup shortening


1/2 cup buttermilk


2 large eggs, lightly beaten


1 teaspoon vanilla extract


2 1/4 cups all-purpose flour


1 1/3 cups granulated sugar


1 teaspoon baking powder


1 teaspoon baking soda


3/4 teaspoon salt


3 tablespoons cr猫me de cacao


1/3 cup rum


Vanilla ice cream (optional)


Whipped cream (optional)





Place butter in a 13- x 9-inch pan; place in a 350掳 oven for 5 minutes or just until melted. Remove from oven, and coat pan with cooking spray. Add brown sugar and cinnamon, stirring well. Spread mixture in pan.





Cut 3 bananas diagonally into 1/4-inch-thick slices. Arrange slices on brown sugar mixture in 4 lengthwise rows; cover and set aside.





Combine mashed banana and next 4 ingredients in a large bowl; beat at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; add to mashed banana mixture, beating on low speed just until blended. Pour batter evenly over sliced banana in pan.





Bake at 350掳 for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 2 minutes; loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.





Drizzle cr猫me de cacao over cake. Heat rum in a small saucepan just until simmering; ignite with a long match. Spoon rum over cake with a long-handled spoon. Serve warm cake with ice cream or whipped cream, if desired.





Yield: Makes 10 to 12 servings
Hummingbird Cake


Yields: 14 servings





';This is a strange name for a cake, but it is very good.';





INGREDIENTS:


3 cups all-purpose flour


2 cups white sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon ground cinnamon


1 1/4 cups vegetable oil 3 eggs


1 (8 ounce) can crushed


pineapple with juice


2 cups diced bananas


1 cup chopped pecans


1 teaspoon vanilla extract





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.


2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.


3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.








1 (8 ounce) package cream cheese, softened


* 1/4 pound butter, softened


* 1 pound confectioners' sugar


* 1 teaspoon vanilla extract
TIRAMISU!!!


its the easiest thing in the world ( i just did it yesterday from a cookbook)


Buy AngelFood cake, slice horizontolly into 3 pieces and mix powdered sugar, whipped cream, coffee liquor, a little strong coffee and spread it all over layers. on the top layer and on the sides as frosting take coffee liquor, sour cream, whipped cream and also sprinkle on top with cocoa powder. Then either eat right away or put in the fridge for a bit for flavors to combine.


Bon Appetit! YUM! ( especially if you like coffee)
go to www.foodnetwork.com and look for Hummingbird cake, its really really good.