What kind of cake should I make and I need recipes?

My family is celebrating my Grandfather birthday on Sunday and I wanted to bake a cake for him with my sister. He loves German Chocolate cake but I don't want to make that because someone else in my family probably will. Please give me a recipe and steps for a great cake that will top a Chocolate German Cake. (:What kind of cake should I make and I need recipes?
I've got two cake ideas for you. One very grown up, simple but wonderful. And, one very fun and sure to make an impression. :)





This is a wonderful and simple cake that I love. It's called Silver cake and it doesn't use any hard to find ingredients, but it's still tasty.





3 cups cake flour


1 tablespoon baking powder


1/2 teaspoon of salt


1 cup (2 sticks) unsalted butter, at room temperature


1 1/2 cups of sugar


6 large egg whites, divided at room temperature


1/2 tablespoon vanilla extract


1/2 teaspoon almond extract


1 1/4 cups milk at room temperature





1) Pre-heat oven at 350鈼?grease 9 X 13-inch pan or 12 X 17-inch baking sheet (cupcake tins are good too!)





2) Sift the flour, baking powder, and salt together in a medium sized bowl. (or in a gallon sized zip lock bag, to make less dishes. Shake the bag to sift.)





3) Cream the butter and sugar in a large bowl in an electric mixer at medium speed (or by hand) until light and fluffy. Add 2 egg whites, one at a time. Reduce speed to low and add the extracts. Spoon in flour extracts, alternating with milk and blending well after each addition.





4) In a medium sized bowl (preferably copper, but others are fine) beat the remaining for egg whites to soft peaks. (That's when it's so frothy, when you raise the whisk from the whites, the eggs will stand up.) Fold into cake batter gently and thoroughly. Spread batter evenly in prepared pan.





5) Bake until golden or cake tester comes out clean (about 25-35 min. depending on size of pan). Cool in the pan for 10 minutes before removing from cake mold.














OR! You could make the POP ROCK cake! It's really fun, not as traditional as the Silver cake (Sorry the measurements are in mls and grams, but you can easily convert them using google).





Heston Blumenthal鈥檚 popping-candy chocolate cake





For the popping-candy base


85g whole hazelnuts


40g milk chocolate


2 tsp mixed spice


100g popping candy





For the chocolate mousse


350g dark chocolate


400ml double cream


Pinch of salt





For the chocolate glaze


20g chocolate (same type as for the mousse)


120ml water


8 whole coffee beans


Couple of pinches of salt


30g cocoa powder


70g unrefined golden caster sugar





To make the base, preheat the oven to 180C/ 350F/Gas Mark 4 and roast the hazelnuts for about 10 minutes until lightly colored. Blend to a paste in a food processor, then set aside. Melt the milk chocolate in a bain-marie (a large basin over a saucepan of simmering shallow water 鈥?take care that the water does not touch the basin) and stir in the ginger spice and popping candy. Next, fold in the hazelnut pur茅e. Place the 12 cm ring mold on a serving dish and gently press in the base mixture to a depth of about 1cm. Refrigerate for at least 2 hours, until hard.





To make the mousse, chop the chocolate into small pieces and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn鈥檛 take on a granular texture. Add the salt to taste. Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks, but do not over whip. Fold into the chocolate mix. Pour over the base in the ring mold and place in the fridge to set for two hours.





To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan, whisk in the cocoa powder, then set over a medium heat and simmer for about 3 minutes. Meanwhile, put the sugar in a small pan and melt over a medium heat. Unrefined sugar will caramelize quickly, so keep an eye on it; when it does, pour over the coffee and cocoa mix 鈥?stand back, as it will bubble and spit. Beat in the chopped chocolate and, when melted, pass through a fine sieve. When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set.





To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.What kind of cake should I make and I need recipes?
Ice Cream Sundae Cake





24 Oreo cookies (crushed)


2 sticks margarine


1/2 gallon vanilla ice cream (softened)


2/3 c sugar


2/3 c evaporated milk


1/2 t salt


1 bar German chocolate


2 c whipped topping


pecans





Crust: Melt 1 stick margarine and pour over crushed Oreos. Press into 9x13 inch pan with spatula. Filling, Step 1: press softened ice cream over cookies until covered. Step 2: mix sugar, evaporated milk, salt, German chocolate bar and 1 stick margarine and bring to a boil. Cook 4 minutes or until thick. Stir until cool, then pour over ice cream. Step 3: spread whipped topping over chocolate mixture and sprinkle with pecans. Freeze until firm.
BEATTY'S CHOCOALTE LAYER CAKE





Butter, for greasing the pans


1 3/4 cups all-purpose flour, plus more for pans


2 cups sugar


3/4 cups good cocoa powder


2 teaspoons baking soda


1 teaspoon baking powder


1 teaspoon kosher salt


1 cup buttermilk, shaken


1/2 cup vegetable oil


2 extra-large eggs, at room temperature


1 teaspoon pure vanilla extract


1 cup freshly brewed hot coffee


Chocolate Buttercream, recipe follows





Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.





Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.





Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.





Chocolate Frosting:


6 ounces good semisweet chocolate (recommended: Callebaut)


1/2 pound (2 sticks) unsalted butter, at room temperature


1 extra-large egg yolk, at room temperature


1 teaspoon pure vanilla extract


1 1/4 cups sifted confectioners' sugar


1 tablespoon instant coffee powder





Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.





In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.





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Best Cheesecake on Earth











1 1/2 pounds ricotta cheese


16 ounces cream cheese


1 cup white sugar


6 eggs


6 tablespoons all-purpose flour


1 cup sour cream


1 teaspoon vanilla extract














Preheat oven to 325 degrees F (165 degrees C.) Wrap the outside bottom of a 10 inch springform pan with foil to prevent water seeping in while baking.


Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into a 10 inch springform pan.


Place cheesecake in a large rectangular pan filled with 2 inches of hot water. Carefully put into preheated oven without spilling water. Bake for 90 minutes.


After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door).


Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
I took this recipe from Paula Dean and modified it to my taste and made it easier. Here's a link to hers: http://www.foodnetwork.com/recipes/paula鈥?/a>


I skip the pudding part altogether and use Cool whip instead of making my own. I call it my Pina Colada Cake and it's always a hit.
I like Duncan Hines Butter Recipe Golden. It is the most delicious boxed cake I have ever had, but it tastes better as cupcakes. You should try it!
Can do ANY flavor boxed cake and ADD applesauce or diced up apples to make it moist!








PINEAPPLE UPSIDE DOWN CAKE





1/4 c. butter


1/2 c. packed brown sugar


1 c. cake flour


1/2 c. sugar


1 tsp. baking powder


1/4 tsp. salt


1/4 c. butter, softened


1/2 c. milk


1 egg


1/2 tsp. vanilla


1 can pineapple slices in syrup


maraschino cherries (as many as pineapple slices used)





Use an 8'; square or round pan. Drain can of pineapple, saving the syrup.


Place butter in 8'; pan, melt in the oven while preheating to 375掳F.





Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).





In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.





Pour batter into the pan being careful not to disturb the pineapples and cherries.





Bake at 375掳F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.





Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.








BLUEBERRY BUNDT CAKE





1 pkg yellow cake mix, 18 oz size


3 eggs


1/2 cup applesauce


1 8 oz pkg lemon yogurt


3 cups blueberries


2 tablespoons flour


1/4 cup chopped nuts


1/4 cup sugar


1 teaspoon cinnamon whipped topping, optional








Combine cake mix, eggs, applesauce and yogurt in a large bowl; mix well.


Toss blueberries in flour to coat in a small bowl; add 2 cups batter and mix well. Pour 1/2 of batter into greased and floured 10-inch tube pan; top with remaining blueberries.





In a small bowl, combine cinnamon with sugar, stir in nuts; mix well.





Sprinkle mixture over blueberries.





Top with remaining batter.





Bake at 350掳F degrees for about 1 hour. Cool in pan for 15 minutes; invert onto a rack and cool completety!











Chocolate Cheesecake SUBMITTED BY: Lori Coulthard





';Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling.';





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PREP TIME 20 Min


COOK TIME 45 Min


READY IN 1 Hr 5 Min





SERVINGS (Help)


Servings


US METRIC











INGREDIENTS


1 1/4 cups graham cracker crumbs


1/2 cup sugar


1/4 cup baking cocoa


6 tablespoons butter or margarine, melted


FILLING:


3 (8 ounce) packages cream cheese, softened


3/4 cup sugar


3 eggs


1 cup semisweet chocolate chips, melted


1 teaspoon almond extract


1/2 teaspoon vanilla extract


TOPPING:


1/4 cup semisweet chocolate chips


1/3 cup whipping cream


1 tablespoon honey


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DIRECTIONS


In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.


Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.


In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.





YUMMY!!!
Strawberry Birthday Cake





For the Cake:


2 cups all-purpose flour


1 3/4 cups sugar


1 tablespoon baking powder


1 teaspoon salt


3/4 cup (1 1/2 sticks) unsalted butter, room temperature


6 large egg whites, beaten to blend


1 cup whole milk


1 teaspoon vanilla extract


1/2 teaspoon almond extract


For Filling and Decorating:


4 1/2 cups chilled whipping cream


1 cup strawberry preserves


2 pounds strawberries, hulled, sliced


1 pound strawberries, hulled





1 1/2 pounds marzipan (optional)





FOR THE CAKE:


Preheat oven to 350 degrees F.





Butter two 9-inch round cake pans. Line with parchment paper; butter paper. Dust pans with flour. Combine first 4 ingredients in bowl of electric stand mixer. Add butter and mix with whisk attachment until mixture resembles moist crumbs. Add milk, egg whites and extracts. Mix until smooth, about 2 minutes. Pour batter into prepared pans, dividing evenly. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool 10 minutes. Turn cakes out onto racks and cool completely.








DO-AHEAD TIP: Can be prepared 1 day ahead. Wrap well with plastic and store at room temperature.








FOR THE FILLING:


Using long serrated knife, cut each cake layer evenly into 2 layers. Using electric mixer, beat 2 1/2 cups cream in large bowl until firm peaks form. Place 1 cake layer on platter or cake plate. Spread cake with 1/3 cup strawberry preserves. Arrange strawberry slices evenly over preserves. Spread enough cream over strawberries to cover (about 3/4 cup). Repeat layering cake, preserves, strawberries and cream two times; top with remaining cake layer. Spread remaining whipped cream over top and sides of cake.








FOR THE DECORATING:


Using electric mixer, beat remaining 2 cups cream in large bowl until firm peaks form. Place whole strawberries over top of cake, points up, leaving 1 1/2-inch border. Using pastry bag fitted with large star tip, pipe cream up sides of cake in vertical lines. Frost top border of cake with remaining whipped cream. Refrigerate until whipped cream is set, about 2 hours.








DO-AHEAD TIP: Can be made up to 6 hours ahead.








ALTERNATIVE MARZIPAN DECORATION:


Instead of decorating the cake with piped whipped cream and whole strawberries, roll out half of marzipan between 2 sheets of parchment paper into thin (about 1/8-inch thick) round. Using 9-inch round cake pan as template, cut out 9-inch round from marzipan. Set round aside.








Knead scraps into remaining marzipan, then roll out between sheets of parchment into 14 by 10-inch rectangle. Cut rectangle into two 5-inch wide strips. Place 1 strip carefully against side of cake, pressing gently to adhere. Place remaining strip on opposite side of cake, covering side of cake with marzipan. Place round on top of cake. Press down edges.








Gather marzipan scraps. Color with green and red food coloring if desired. Decorate with hand-molded berries and vines.








DO-AHEAD TIP: Marzipan covered cake can be prepared up to 1 day ahead. Cover and refrigerate.
Make head cake.





Decapitate someone.


Bake a cake.


Place their head on top.





It'll be a huge surprise! He'll never see THAT coming.