There are so many recipes for the famous ';Waldorf Astoria'; cake,does anyone have the real one? ?

It is also known as Red velvet cake. The hotel has a cookbook,it's $50.00.Which I'd buy,if I knew that recipe was in it.Does anyone have this book and can tell me if it's in there? Thank'sThere are so many recipes for the famous ';Waldorf Astoria'; cake,does anyone have the real one? ?
Waldorf-Astoria Red Velvet Cake


1/2 cup shortening


1 1/2 cups sugar


2 eggs


2 ounces red food coloring


2 tablespoons cocoa (heaping)


1 cup buttermilk


2 1/4 cups cake flour


1 teaspoon salt


1 teaspoon vanilla


1 teaspoon baking soda


1 teaspoon vinegar


FROSTING


3 tablespoons flour


1 cup milk


1 cup sugar


1 teaspoon vanilla


1 cup butter (must be butter )





Cream shortening, sugar and eggs.


Make a paste of food coloring and cocoa.


Add to creamed mixture.


Add buttermilk alternating with flour and salt.


Add vanilla.


Add soda to vinegar, and blend inches.


Pour into 3 or 4 greased and floured 8'; cake pans.


Bake at 350掳F for 24-30 minutes.


Split layers fill and frost with the following frosting.


Frosting: Add milk to flour slowly, avoiding lumps.


Cook flour and milk until very thick, stirring constantly.


Cool completely.


Cream sugar, butter and vanilla until fluffy.


Add to cooked mixture.


Beat, high speed, until very fluffy.


Looks and tastes like whipped cream.There are so many recipes for the famous ';Waldorf Astoria'; cake,does anyone have the real one? ?
Red Velvet Cake


2录 cups All-purpose flour, sifted


1 tsp Salt


2 Tbsp Cocoa


2 oz red food coloring (鈮坢easure is 录 cup or 4 tbsp)


陆 cup vegetable shortening


1陆 cups Sugar


2 Large Eggs


1 cup Buttermilk


1 tsp Vanilla extract


1 tsp White vinegar


1 tsp 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.


White Frosting


1陆 cup Sugar


陆 tsp Cream of tartar


1/8 tsp Salt


陆 cup Water


4 Egg whites (at room temperature)


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 have the Original recipe
I wouldn't buy it. Just take a normal red velvet cake, experiment on it until you get it until it's ';famous'; tasting. $50 is alot for a recipe....

zits

Does anyone have eggless cup-cake recipes?

Im allergic to eggs.


Would like you to tell me one sthat you have tried before.Does anyone have eggless cup-cake recipes?
Chocolate Cupcakes


* 1 1/2 cups flour


* 1 cup granulated sugar


* 1 teaspoon baking soda


* 1 teaspoon salt


* 1/3 cup cocoa powder


* 1/2 cup oil


* 1 cup water


* 1 teaspoon vanilla extract


* 1 tablespoon vinegar


Mix all ingredients together until moist and well blended.


Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.


Frost with your favorite icing.


To make a layer cake, double the recipes and put in 2 round cake pans.


Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.Does anyone have eggless cup-cake recipes?
Here's a link to several egg-free cupcake recipes that all sound really good:





http://www.recipezaar.com/recipes.php?q[鈥?/a>
http://www.cooks.com/rec/view/0,1816,156鈥?/a>





heres a recipe, I've never tried it before but it looks tasty :)

I need cake recipes for microwave....please help!?

Everyday Coffee Cake (Microwave)


25 min | 20 min prep | SERVES 8 , 1 8inch round dish








Ingredients


1 1/2 cups buttermilk biscuit mix (Bisquick)


1/4 cup white sugar


1/2 cup milk


1 egg


2 tablespoons oil


1/3 cup buttermilk biscuit mix


1/3 cup brown sugar (packed)


2 tablespoons butter


1 teaspoon cinnamon


1/4 cup chopped nuts





Glaze


3/4 cup confectioners' sugar


1 tablespoon milk








Directions


1In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.


2Add 1/2 cup milk, egg, and oil.


3Beat by hand, mixing well.


4Pour into greased 8-inch round dish.


5Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.


6Sprinkle over batter and sprinkle with nuts.


7Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).


8Cool 15 minutes; drizzle with fine glaze.


9Serve warm.


10Glaze: Stir together confectioner's sugar and 1 Tbsp milk.


11From tip of spoon, drizzle glaze over cake in spoke fashion.I need cake recipes for microwave....please help!?
Chocolate Cake


1 cake mix (German chocolate)


1 frosting mix (coconut and pecan)


1/2 c. butter


1/2 c. milk





Prepare cake mix as package direction. Let stand while making frosting. Melt 1/2 cup butter for 30 seconds. Add 1/2 cup milk; heat 1 minute. Stir in 1 packet frosting mix. Cook on high 1 1/2 minutes. Line 2 (8 inch) pans with wax paper. Divide frosting mix into pans. Pour cake batter carefully over top evenly. Microwave 7 minutes at 50% power; 3 minutes on high, one layer at a time. Cool 5-10 minutes. Invert.I need cake recipes for microwave....please help!?
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.


1 year ago


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You don't have an oven???





I think you can buy boxed stuff that can be ';baked'; in the microwave...
Buy a cake 'n Sauce!

I'm looking for a couple unique chocolatey cake recipes that are not too hard to make...?

Too Much Chocolate Cake -- This won 1st place in a cookoff.








.INGREDIENTS


1 (18.25 ounce) package devil's food cake mix


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).





2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.





3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>







Satiny Chocolate Glaze -- with this glaze








.INGREDIENTS


3/4 cup semisweet chocolate chips


3 tablespoons butter


1 tablespoon light corn syrup


1/4 teaspoon vanilla extract








..DIRECTIONS


1.In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.





2.Spread warm glaze over top of cake, letting it drizzle down the sides.I'm looking for a couple unique chocolatey cake recipes that are not too hard to make...?
A chocolate mayonnaise cake is an easy-to-make rich and moist chocolate cake that can be topped with a sprinkling of confectioner's sugar instead of frosting. You can find the recipe for it here http://www.delightful-cake-recipes.com/c鈥?/a>





Or, if you like a chocolate cake with chocolate frosting try http://www.delightful-cake-recipes.com/c鈥?/a>





Or, a red velvet cake made with cocoa powder and topped with a vanilla cream cheese frosting is good, easy-to-make and unique. See http://www.delightful-cake-recipes.com/r鈥?/a>

Can you give me some recipes on how to create a moist chocolate cake?

I like chocolate cake with some creamy chocolate toppings just like I seen in many cake shops. If you don't mind it, can you give me some recipes on how to make a perfect chocolate cake including its toppings too?Can you give me some recipes on how to create a moist chocolate cake?
Things You’ll Need:





* Mixing Bowls


* Mixer


* 9'; cake pans


* Parchment Paper


* 4 sticks butter


* 1 cup unsweetened cocoa powder, sifted


* 5 Godiva milk chocolate candy bars


* 1 Godiva white chocolate candy bar


* 2 tsp. vanilla


* 5 cups confectioners' sugar


* 1/3 cup Godiva Milk Chocolate Liqueur


* 3 tbsp. heavy cream or regular milk


* Bailey's Irish Cream


* 4 Hersey candy bars


* 1 15 1/2 oz. can Hershey's Syrup


* 2 cups sugar (white)


* 4 eggs


* 3 1/2 cups all-purpose flour


* 1 cup buttermilk


* 1/2 tsp. soda (baking)


* 1 cup nuts (optional)








Step1


Beat 2 sticks softened butter until smooth, adding 5 cups sifted confectioners' sugar and 1 cup sifted unsweetened cocoa to butter. Using low speed, add 1/3 cup Godiva Liqueur and slowly add 1 to 3 tbsp. heavy cream until right buttercream consistency. Set aside.


Step2


Grate coarsely the Godiva white chocolate candy bar and 1 Godiva milk chocolate candy bar. Refrigerate. Melt 4 Godiva milk chocolate candy bars, 4 Hershey candy bars and the 15 1/2 oz. Hershey's Syrup over low heat.


Step3


Cream 2 sticks butter and add 2 cups sugar; add 4 eggs, one at a time, beating well. Add cooled chocolate mixture, mixing well.


Step4


Combine 3 1/2 cups flour, 1/2 tsp. soda and a pinch of salt. Slowly add flour mixture to buttermilk alternately, ending with vanilla and pecans last.


Step5


Place batter in 9'; parchment-lined cake pans and place in preheated 350 degree oven for 25 minutes or until done. Remove layers to wire racks and cool completely. Cut each layer in half, making six layers.


Step6


Place a cake layer on plate. Make holes in each layer and spoon or brush on Bailey's Irish Cream, soaking layer well. Add buttercream icing. Continue doing all layers with Bailey's Irish Cream and buttercream icing.


Step7


Ice the sides and top of cake with remaining buttercream. Cover the cake with coarsely grated Godiva milk chocolate candy bar and Godiva white chocolate candy bar. Serve with a picture of Long Island Ice Tea and enjoy the evening! Can you give me some recipes on how to create a moist chocolate cake?
The best advice I can give you on having a moist chocolate cake is make sure that you do not over bake it! Chocolate is very easy to over bake making it dry. If your cake has released from the side of the pan in the oven, it is over done. A cake should test done when you can touch the top of the cake and it will spring back to the touch. If it stays indented, then it needs to bake longer. If it does not spring back but stays firm, it is over baked.





Hopefully this will help you have wonderful success!
Almost Better Than Sex Cake





16 servings





1 german chocolate cake mix


1 cup semisweet chocolate chips


1 14 oz. can sweetened condensed milk


caramel topping


12 ounces Cool Whip


3 heath bars, crushed





Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.





and another:





Very Moist Chocolate Layer Cake


FOR THE CAKE:


1 cup milk


4 oz. unsweetened chocolate, broken into chunks


2 cups all-purpose flour


1⁄2 tsp. salt


1 tsp. baking soda


1 cup firmly packed dark brown sugar


1 cup granulated sugar


1 cup vegetable shortening


3 large eggs


1 tsp. vanilla extract








FOR THE ICING:


2 cups granulated sugar


1⁄4 cup light corn syrup


1⁄2 cup milk


1⁄2 cup (1 stick) sweet butter


2 oz. unsweetened chocolate


1⁄4 tsp. salt


1 tsp. vanilla extract








1. For the cake: Scald milk in a small saucepan. Remove from heat, add chocolate, and cover. Set aside for 5 minutes. Stir until smooth.








2. Preheat oven to 350°. Grease three 9'; cake pans and line with rounds of greased wax paper. Sift flour and salt together. Dissolve baking soda in 1⁄3 cup hot water.








3. In a mixer, cream sugars into shortening until fluffy. Add one egg at a time, continuing to beat well. Add flour and chocolate mixtures alternately, beginning and ending with flour. Beat in soda water and vanilla.








4. Divide batter equally among pans, and smooth it. Bake for 30 minutes, or until a toothpick stuck into cakes comes out clean. Cool for 10 minutes, then turn out of pans.








5. For the icing: Place sugar, corn syrup, milk, butter, chocolate, and salt in a saucepan and cook over low heat until melted. Over high heat boil for a minute or so (or until mixture reaches 220° on candy thermometer).








6. Pour icing into a small mixing bowl. Beat at medium speed until slightly cooled. Add vanilla. Increase speed and beat until icing is workable.








7. Working fast before icing sets, spread between layers and on top of cake.












Have a look at the cakes on www.taste.com.au - there are all sorts of cakes - the mars bar cake is particularly yum! if you leave it in the fridge overnight, the next day it is moist and chewy. You can either make it as a slice, or as a round cake....I add macadamias to it.

Are there any recipes out there titled ';Lemon Vodka Cake';?

Vodka Lemon-Meringue Layer Cake Recipe courtesy Emeril Lagasse, 2001


Show: Emeril Live


Episode: Old Time Favorites





Lemon Sponge Cake:


4 large eggs, separated


2/3 cup sugar


1 lemon, zested


1/2 teaspoon vanilla


1/2 cup all-purpose flour


1/2 cup cornstarch


Lemon Curd:


6 egg yolks


1/2 cup sugar


1/2 cup fresh lemon juice


4 ounces (1 stick) unsalted butter, cut into pieces





Citron Syrup:


1/2 cup sugar


1/2 cup lemon-flavored vodka





Meringue Icing:


1 1/2 cups sugar


2 tablespoons light corn syrup


1/3 cup cold water


3 egg whites


1/2 teaspoon cream of tartar


Pinch salt


1 1/2 teaspoons vanilla extract


1 tablespoon fresh lemon juice


1 tablespoon hot water





Lemon Sponge Cake: Preheat the oven to 350 degrees F. Lightly grease and line the bottom of a 9-inch springform pan with parchment paper and set aside.


In a bowl fitted with an electric mixer, whip the egg yolks, 1/3 cup of the sugar, lemon zest, and vanilla on medium-high speed until thick and almost doubled in volume. (The yolks will form slowly dissolving ribbons when the whip is lifted out.)





In a clean bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1/3 cup of sugar, and whip on high speed until stiff peaks form. Fold the egg whites into the egg yolk mixture, being careful not to over mix. Sift half of the flour and cornstarch into the egg mixture, and gently fold to incorporate. Repeat with the remaining flour and cornstarch. Pour the batter into the prepared pan and bake for 20 minutes.





Turn the cake180 degrees F, and bake for an additional 15 to 20 minutes, or until a toothpick comes out clean and the cake starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack.





Lemon Curd: In the top of a double boiler, or in a stainless steel bowl, whisk together the yolks, sugar, and lemon juice. Place over simmering water and whisk until thickened. Remove from the heat and whisk in the butter until all incorporated.





Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until cool, about 3 hours or overnight.





Citron Syrup: In a small, heavy saucepan, combine the sugar and vodka. Gently heat, stirring occasionally, until the sugar dissolves.





To assemble the cake: Slice the cake into 3 layers horizontally. Place the top layer of cake in the bottom of the springform pan and brush with 1/3 of the citron syrup. Spread 1 cup of lemon curd on top and smooth evenly. Repeat with the remaining 2 cakes layers, citron syrup and lemon curd. Refrigerate while making the Meringue Icing.





In a small, heavy saucepan, combine the sugar, corn syrup, and cold water. Bring to a boil, stirring until the sugar dissolves. Boil, uncovered, until the syrup reaches the soft ball stage (240 degrees F) on a candy thermometer. Remove from the heat.





Meanwhile, in a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer until frothy. With the machine running, slowly pour the syrup down the sides of the bowl into the whites (being careful not to pour the syrup into the moving wire whisk). When all the syrup has been added, add the vanilla and continue beating until the mixture has cooled and is fluffy, about 3 minutes. Add the lemon juice and water, and set aside.





Remove the cake from the refrigerator and unwrap. Remove the sides of the pan and spread the icing in a thin layer over the sides and top of the cake. Put the remaining icing in a pastry bag fitted with a star tip and decoratively pipe rosettes on top of the cake.





Refrigerate until ready to serve. Prior to serving, with a blowtorch, brown the meringue lightly.Are there any recipes out there titled ';Lemon Vodka Cake';?
www.emerils.com





They have a cake called ';Vodka Lemon Meringue Layer Cake';





Is that close to what you are looking for?Are there any recipes out there titled ';Lemon Vodka Cake';?
Do a google search for Lemon Vodka Cake. I found 677 results.

Chocolate Mud Cake Recipes???

Hi, does anyone have any recipes for a really rich, dense, chocolatly mud cake?Chocolate Mud Cake Recipes???
Mississippi Mud Cake





2 cups sugar


1/2 teaspoon salt


2 cups all-purpose flour


1 stick unsalted butter


1/2 cup vegetable oil


1/2 cup cocoa


1/4 cup water


2 eggs


1 teaspoon baking soda


1/2 cup buttermilk


2 teaspoons vanilla extract


1 bag miniature marshmallows


Icing:


1 stick unsalted butter, softened


3 tablespoons cocoa


6 tablespoons milk


1 (1-pound) box confectioners' sugar


1 cup chopped pecans or walnuts


1 teaspoon vanilla extract





Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.





Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.





Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.





While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.Chocolate Mud Cake Recipes???
YAY I've been thinking about making a mud cake !!!





Thanks!!!

zits