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Perfect Pound Cake Recipe

Full recipe: www.legourmet.tv Often shunned for being too foolish, and heavy, pound cake can be much more than that. This recipe uses no leavening ...

cake recipe?

Feb 04, 5019 by surfing tee | Posted in Cooking & Recipes

does anyone have a undeniably good cake recipe you've tried before? doesn't matter what kind. i just need a in fact good one. i want to impress my mom for mother's day! haha
please and thanks in advance!

This is the unalloyed best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.

CREAM CHEESE Thump CAKE

1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla

Conjoin first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour intermingling to creamed mixture, stirring until combined
Stir in vanilla

Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 brains pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool lock



APPLE CIDER POUND CAKE

1 cup butter or margerine, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking dust
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 cup apple cider ( may use apple juice)
1 tsp vanilla
1 cup chopped pecans

Compound butter and shortening
Mix well
Gradually add sugar, beating well
Add eggs 1 at a time, beating each one

Combine dry ingredients, except pecans
Add to creamed mingling, alternating with apple cider
Beginning and ending with flour mixture
Mix well
Add vanilla

Grease bundt pan

Sprinkle pecans in pan
Stream batter over pecans
Bake at 325 for 1 hour and 50 min
Cool in pan for 10- 15 min
Remove from pan and let aplomb completely.



If you like coconut..........this is the most wonderful cake !!!!!

White On White Cake
18- 24 servings

1 box white cake mix
15 oz can cream of coconut
8 0z of frozen castigate cream
14 oz flaked coconut

In 9x13 pan, bake cake according to directions
Using a fork poke holes in baked cake, while annoyed
Spoon cream of coconut over it
Cool completely
Spread whip cream over cake
Sprinkle with coconut
Keep refrigerated, wonderful while unprepared


Chocolate Mousse Torte
This is the ultimate cake of cakes !!!! Takes a little time but very arousing !!

CAKE
3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
1 1/4 cup water, divided
2 1/4 cup flour
1 tsp baking soda
1/4 tsp punch
1 1/2 cup sugar
1/4 cup butter, softened
1/4 tsp vanilla
2 eggs

MOUSSE FILLING
1 foil wrapped bar ( 2 oz) Chcocolate semi- silvery baking bar
2 TBSP of sugar
1 1/2 cup heavy cream, divided

VIENNESE GLAZE
4 foil wrapped bars ( 8 oz ) semi- redolent chocolate baking bar
2/3 cup heavy cream
3 TBSP powdered sugar
1/4 tsp vanilla

Cake
Preheat oven to 375
Commingle over hot water ( not boiling)
3 baking bars and 1/4 cup water
Stir until bars are melted and miscellany is smooth
Set aside
Combine flour, salt and baking soda
Set aside
Combine sugar, butter, and vanilla, batter well
Add eggs one at a time
Blend in chocolate mixture
Gradually add flour mixture with 1 cup of water
Spread into 4 greased 9 inch rounded pans

This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mixture. The 4 pans is much quicker and makes a much nicer cake.

Cool cakes and remove form pans
Spread 3 of the layers with the mousse stuffing ,placing the 4th cake on top with no filling
A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
The glaze will set very sybaritic and it will have a veery nice smooth look to it.

GLAZE
In med pan over low heat
Combine chocolate bars, heavey cream, and powdered sugar
Stir untill miscellany is smooth
Add vanilla
Transfer to small bowl
Cool to room temp
Pour over cake

If I change this in the summer I like to get leaves like lilac ones, wash them and dry
Brush the top of the leaves in melted chocolate and put in freezer on wax scrap to harden
Carefully peel off leave and place the 3 chocolate leaves in the center of the cake

Pudding cake recipe without boxed cake mix?

May 30, 2008 by lousue | Posted in Cooking & Recipes

I am looking for a recipe for a pudding cake but all of the recipes out there call for a box of cake mix. I am using a box of banana pudding but would like the cake to be made from delete, like basic white cake.

Anyone have a recipe to share? Or can anyone tell me about how much pudding to add to the cake mix if using a basic white cake recipe? I'm making a 2 layer 8 inch orbit cake. Thanks much!

This one is mouth-watering and has lemon:

http://allrecipes.com/Recipe/Fluffy-Lemon-Pudding-Cake/Detail.aspx

Looking for a good cake recipe?

Jan 28, 2007 by indiesky | Posted in Cooking & Recipes

I'm looking for a beneficial, fairly simple cake recipe to prepare for a birthday that is coming up this week. Preferably chocolate, but any kind of cake will do. Reasonable no carrot cake or banana flavor cake or whatnot, please. Also, I'd like to avoid using shortening if realizable. I only have a 9x13 pan, but I could possibly get an 8x8 if necessary. So a recipe that yields in one of those two, please! Thank you soo much!

Hi !!!
I have three recipes for you...

Chocolate Lovers' Favorite Cake

Earliest recipe yield:
1 - 10 inch Bundt cake

PREP TIME 30 Min
COOK TIME 1 Hr
Likely IN 2 Hrs

INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package exigent chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond quintessence
2 cups semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a pre-eminently a free bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extricate. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Mix in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let calculated in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Servings Per Recipe: 12

------AND...

Chocolate Caramel Pecan Cake

Ingredients:
Wadding:
1 package (14 oz.) caramels (about 75)
1 can sweetened condensed milk (Eagle Brand, 300ml)
1/2 cup butter

Cake:
2/3 cup butter
4 squares unsweetened chocolate
1 1/2 cups wastefully
2 cups sugar
2 eggs
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans

Directions:
Contents:
Preheat oven to 350 degrees F. Unwrap caramels and combine in a saucepan with sweetened condensed bleed and butter.
Cook and stir over medium heat until melted and smooth. Remove from heat and set aside.

Cake:
Shrink disappear butter and chocolate together, either on the stove or in the microwave.
Add the water, sugar, eggs, flour, salt, baking soda and vanilla. Route until smooth and creamy.
Spread half of the cake batter into a greased 9 by 13 inch pan. Bake for 15 minutes, until the nave is set. Remove from oven.

Spread filling evenly over the cake. Spread the remaining cake batter over the filling. Sprinkle the nuts over the top.


Interest to the oven and bake 40 minutes, until cake springs back when touched. Cool completely before cutting.

-------AND, LASTLY...


This is my favorite cake to eat and to raise to "get-togethers". I believe that the chocolate and cinnamon combination is why I love it so very much and the buttermilk gives it a very on velvet texture.
Even if you do not pick this cake as "Best Answer", please try it so that you will be able to see what I mean about it being so very good.

"The First Chocolate Cake You Ever Ate"

"I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes unwavering around my house."
Original recipe yield: 1 - 9x13 inch cake

INGREDIENTS
2 cups white sugar
2 cups all-motivation flour
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon briny
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup unsweetened cocoa ascendancy
1/4 cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
Scrutinize 2 cups white sugar and 2 cups flour together; set aside.
In a sauce pan; combine 1/2 cup butter or margarine, oil, the finest, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
Dissolve baking soda in buttermilk; add with eggs, cured, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
To Tidy up Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and offer to a boil.
Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Discharge frosting over hot cake. Cake remains moist and may be frozen. Serves 20.