Snowballs - Boules de neige
Good luck in understanding the ingredients. Posted in French and went through an English translation, this is what it came up with. The Vanilla Gasoline is probably vanilla extract, and coconut powder is incorrect, it is probably cocoa powder cause if you look at the French version below, it looks more like ';coco';, and the sugar freeze, is probably powdered sugar. These snowballs are actually more like truffles.
For 4 people
Make-ready time: 10 min
Time of cooking: min
Rest period: 2 H
For 25 balls:
- coconut powder: 100 grams
- sugar freezes: 100 grams
- vanilla gasoline: 10 drops
- egg white: 1
In a bowl you mixtures sugar freezes, the coconut powder and the vanilla gasoline.
You add a little egg white until you obtain a thick paste. You put it to harden 1h with the refrigerator.
As soon as the paste is firm, you powder a plate with coconut powder. You demountings above 1 spoon with coffee of the paste and you roll in coconut to form pellets, which you arrange with measure to paper boxes.
You put the snowballs to refresh 1h before serving them.
Here is the french version:
Pour 4 personnes
Temps de pr茅paration : 10 min
Temps de cuisson : min
Temps de repos : 2 h
Pour 25 boules :
- poudre de noix de coco : 100 grammes
- sucre glace : 100 grammes
- essence de vanille : 10 gouttes
- blanc d'oeuf : 1
Dans un bol tu m茅langes le sucre glace, la poudre de noix de coco et l'essence de vanille.
Tu ajoutes un peu de blanc d'oeuf jusqu'脿 ce que tu obtiennes une p芒te 茅paisse. Tu la mets 脿 durcir 1h au r茅frig茅rateur.
D猫s que la p芒te est ferme, tu saupoudres une assiette de poudre de noix de coco. Tu d茅poses dessus 1 cuill猫re 脿 caf茅 de la p芒te et tu roules dans la noix de coco pour former des boulettes, que tu ranges 脿 mesure dans des caissettes en papier.
Tu mets les boules de neige 脿 rafra卯chir 1h avant de les servir.Does anyone have a recipe for ';boules de neige';? They are flourless chocolate cake balls.?
Here's a link to a recipe for Black Forest Boule De Neige.
Thursday, December 31, 2009
Does this Rachael Ray triple layer cake recipe exist?
Comedian Ralphie May was on Comedy Central this evening (Ralphie May : Prime Cut) and part of his act was about dieting... he mentioned a cake he saw Rachael Ray make on The Food Network once that was triple layered with the middle layer being milk chocolate and the top being white chocolate (I believe he also mentioned she topped it with fudge)... well this certainly peaked my interest, does anyone know if this is real and if so, where can I find it? I did google it, but couldn't find a cake particularly like this one.Does this Rachael Ray triple layer cake recipe exist?
she doesn't do desserts, if she does they are quick and easy...that doesn't sound like something she would tackle
well I'll be darned! haha i think i found it!...i hope this is what you were looking for :)
http://www.rachaelraymag.com/Recipes/rac鈥?/a>
she doesn't do desserts, if she does they are quick and easy...that doesn't sound like something she would tackle
well I'll be darned! haha i think i found it!...i hope this is what you were looking for :)
http://www.rachaelraymag.com/Recipes/rac鈥?/a>
I need help with this Pound Cake recipe?
I got it from Food Network. It's Paula Deen's recipe. Can I use vegetable oil instead of vegetable shortening?
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.I need help with this Pound Cake recipe?
I make pound cakes all the time, and I love Paula Deen, my suggestion would be to use 3 sticks of butter instead of using the half cup of vegetable shortening. And do not use confectioner sugar, use the regular sugar.I need help with this Pound Cake recipe?
No. The texture would be off. Use what the ingredients say. Or pick another recipe, such as:
http://www.dianaskitchen.com/page/recipe鈥?/a>
Looks like in this recipe you can't use vegetable oil since its used primarily in the creaming part of the recipe, but shortening is basically lard (fat) so if you don't have shortening then just use butter even though you already have butter just add more or run to your local grocery store. Who cares for the extra calories its cake!
Pound the cake a couple of times with your fist then its a true pound cake. Make sure to have a pound of butter then it makes a pound XD
Sure you can. It may even make the cake a little more moist.cosmetics
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.I need help with this Pound Cake recipe?
I make pound cakes all the time, and I love Paula Deen, my suggestion would be to use 3 sticks of butter instead of using the half cup of vegetable shortening. And do not use confectioner sugar, use the regular sugar.I need help with this Pound Cake recipe?
No. The texture would be off. Use what the ingredients say. Or pick another recipe, such as:
http://www.dianaskitchen.com/page/recipe鈥?/a>
Looks like in this recipe you can't use vegetable oil since its used primarily in the creaming part of the recipe, but shortening is basically lard (fat) so if you don't have shortening then just use butter even though you already have butter just add more or run to your local grocery store. Who cares for the extra calories its cake!
Pound the cake a couple of times with your fist then its a true pound cake. Make sure to have a pound of butter then it makes a pound XD
Sure you can. It may even make the cake a little more moist.
I want to try this chocolate cake recipe from Hellmans?
But the box of chocolate cake I have says 19.5 oz instead of 18 which the recipes requires. Since baking is an exact science should I just scrap this idea and follow the directions on the box or should I try the Hellman's recipe anyway? Will the slight difference really matter? Thanks.
SUPER-MOIST CHOCOLATE MAYO CAKE
Servings: 12
Preparation Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
1 box (18 oz.) chocolate cake mix
1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Instructions:
Preheat oven to 350掳. Grease and lightly flour two 9-inch round cake pans*; set aside.
Beat cake mix, Hellmann's庐 or Best Foods庐 Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.I want to try this chocolate cake recipe from Hellmans?
throw in an extra tablespoon full of Mayo, and go for it. thats one heaping tablespoon full, or two tablespoons vegetable oil. you'll be fine.I want to try this chocolate cake recipe from Hellmans?
Just add a smidgen more mayonnaise and you should be fine, or remove 1.5 ounces of cake mix. I think the first idea would be easier. I've used this recipe many times and it is wonderful. It seems like a strange idea to put mayo in a cake but it works.
SUPER-MOIST CHOCOLATE MAYO CAKE
Servings: 12
Preparation Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
1 box (18 oz.) chocolate cake mix
1 cup Hellmann's庐 or Best Foods庐 Real Mayonnaise
1 cup water
3 eggs
1 tsp. ground cinnamon (optional)
Instructions:
Preheat oven to 350掳. Grease and lightly flour two 9-inch round cake pans*; set aside.
Beat cake mix, Hellmann's庐 or Best Foods庐 Real Mayonnaise, water, eggs and cinnamon 30 seconds in large bowl with electric mixer on low speed. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour batter into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. Sprinkle, if desired, with confectioners sugar or fill and frost.I want to try this chocolate cake recipe from Hellmans?
throw in an extra tablespoon full of Mayo, and go for it. thats one heaping tablespoon full, or two tablespoons vegetable oil. you'll be fine.I want to try this chocolate cake recipe from Hellmans?
Just add a smidgen more mayonnaise and you should be fine, or remove 1.5 ounces of cake mix. I think the first idea would be easier. I've used this recipe many times and it is wonderful. It seems like a strange idea to put mayo in a cake but it works.
Can you give me a quick cake recipe to bake right now..?
I came back from A%26amp;P.I saw a mini cake for two there (all real cream-no bad ingredients)But it was so expensive so i didn buy. I have eggs, butter (for icing) coco powder (not dutch processed though), some choclate chips (turned to solid from previous melting)and many other stuff. Can you give me a simple cake recipe that i can bake, prefrebly with icing too.(but just muffins are fine as well) It can be white or chocolate (i have vanillin , lemon etc...)Can you give me a quick cake recipe to bake right now..?
Hot Chocolate Cake
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes
==
WHITE CAKE
1 1/4 cups sugar
1/2 cup Crisco shortening (white preferably)
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or milk
2 teaspoons vanilla
1/2 teaspoon almond extract
--Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes). Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed. In a small bowl sift together flour, baking soda and salt. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). Transfer to a prepared baking pan. Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).
===
APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB. baking powder
1 TB. butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples, sliced %26amp; peeled
Beat first 6 ingredients well. Pour into greased square pan. Top with apples. Dot with some butter and sprinkle with a little sugar %26amp; cinnamon. Bake at 350 for 30-50 min.
===Can you give me a quick cake recipe to bake right now..?
This one is great!
CHOCOLATE ROLL-UP
5 eggs-separated
½ tsp. Cream of tartar
1 c. sugar
¼ c. sifted enriched flour
3 Tbs. Cocoa
¼ tsp. Salt
1 tsp. Vanilla
Beat egg whites and cream of tartar till stiff, but not dry.
Gradually beat in ½ cup sugar.
Beat egg yolks till thick and lemon colored. Sift ½ cup sugar with flour, cocoa, and salt. Fold into yolks till blended. Add vanilla.
Carefully fold yolk mixture into whites. Line bottom and sides of a 15 ½ x 10 ½ x 1” pan with waxed paper. Grease paper lightly. Spread batter evenly in pan. Bake in slow oven (325 degrees) about 25 minutes. Cool 5 minutes.
Turn onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Trim side crusts. Roll cake with towel. Cool. Unroll. Spread with filling or whipped cream. Roll again.
quickest recipe I have is very simple-----
1 box instant choc pudding mix (makes 2 cups of pudding mix)
2 cups cold milk ----mix together
1 box choc cake mix
1 cup choc chips
mix everything together and bake when cake starts to pull away from edges of cake pan. remove from oven sprinkle top with 1 more cup of choc chips spread chips as they melt------delicious---
um... im not an expert on cakes but i really really really hope this helps you:
http://www.cdkitchen.com/recipes/cat/33/
http://www.cooksrecipes.com/cakes/frosti…
http://www.cake-decorating-corner.com/
http://whatscookingamerica.net/PegW/Butt…
http://www.easy-birthday-cakes.com/icing… http://www.bigoven.com/private/cocoa+ici…
have fun cooking!!!!!!!!!!!!!
ps. on the easy-birthday-cakes.com addres, i think i might of accedtly deleted some of it so if it doesn't work you might have to type it in. =)
check out womans day .. look up chocolate truffle cake. three ingredients. awesome cake. tastes like pure fudge. real easy to make tastes great you will get rave reviews. guaranteed.
i recomend u get the book kitchen princess dont have to read it cuz its manga but on the back it has cake recipe realy quick and easy to make
here is a web site that may help you.
www.homemade-cake-recipes.com/easy-cak…
i have a good cheesecake recipe but you need a lot of ingredeints srry
INGREDIENTS
1 cup self-raising flour
1 cup sugar
2 eggs
½ cup milk
½ teaspoon vanilla
2 tablespoons cocoa
3 tablespoons butter
METHOD
Preheat oven to 180°C.
Sift all dry ingredients into a mixing bowl. Add milk, eggs and vanilla. Mix ingredients roughly.
Melt butter and add to bowl. Mix thoroughly, until all combined.
Pour into 25cm round cake tin. Cook for approximately 25 minutes.
.. if you would like more chocolate just melt some chocolate into it, or if you want icing melt chocolate and icing sugar in a small bowl in the microwave or over the stove and spread it all over the cake once the cake is cool after cooking
yes you can just put some baking powder into your Flour if you have no self-raising flour:)
i have one but i lost it and i don't wanna give it to you or look for it
Hot Chocolate Cake
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes
==
WHITE CAKE
1 1/4 cups sugar
1/2 cup Crisco shortening (white preferably)
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or milk
2 teaspoons vanilla
1/2 teaspoon almond extract
--Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes). Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed. In a small bowl sift together flour, baking soda and salt. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). Transfer to a prepared baking pan. Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).
===
APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB. baking powder
1 TB. butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples, sliced %26amp; peeled
Beat first 6 ingredients well. Pour into greased square pan. Top with apples. Dot with some butter and sprinkle with a little sugar %26amp; cinnamon. Bake at 350 for 30-50 min.
===Can you give me a quick cake recipe to bake right now..?
This one is great!
CHOCOLATE ROLL-UP
5 eggs-separated
½ tsp. Cream of tartar
1 c. sugar
¼ c. sifted enriched flour
3 Tbs. Cocoa
¼ tsp. Salt
1 tsp. Vanilla
Beat egg whites and cream of tartar till stiff, but not dry.
Gradually beat in ½ cup sugar.
Beat egg yolks till thick and lemon colored. Sift ½ cup sugar with flour, cocoa, and salt. Fold into yolks till blended. Add vanilla.
Carefully fold yolk mixture into whites. Line bottom and sides of a 15 ½ x 10 ½ x 1” pan with waxed paper. Grease paper lightly. Spread batter evenly in pan. Bake in slow oven (325 degrees) about 25 minutes. Cool 5 minutes.
Turn onto towel sprinkled with sifted confectioners sugar. Peel off paper. Cool to lukewarm. Trim side crusts. Roll cake with towel. Cool. Unroll. Spread with filling or whipped cream. Roll again.
quickest recipe I have is very simple-----
1 box instant choc pudding mix (makes 2 cups of pudding mix)
2 cups cold milk ----mix together
1 box choc cake mix
1 cup choc chips
mix everything together and bake when cake starts to pull away from edges of cake pan. remove from oven sprinkle top with 1 more cup of choc chips spread chips as they melt------delicious---
um... im not an expert on cakes but i really really really hope this helps you:
http://www.cdkitchen.com/recipes/cat/33/
http://www.cooksrecipes.com/cakes/frosti…
http://www.cake-decorating-corner.com/
http://whatscookingamerica.net/PegW/Butt…
http://www.easy-birthday-cakes.com/icing… http://www.bigoven.com/private/cocoa+ici…
have fun cooking!!!!!!!!!!!!!
ps. on the easy-birthday-cakes.com addres, i think i might of accedtly deleted some of it so if it doesn't work you might have to type it in. =)
check out womans day .. look up chocolate truffle cake. three ingredients. awesome cake. tastes like pure fudge. real easy to make tastes great you will get rave reviews. guaranteed.
i recomend u get the book kitchen princess dont have to read it cuz its manga but on the back it has cake recipe realy quick and easy to make
here is a web site that may help you.
www.homemade-cake-recipes.com/easy-cak…
i have a good cheesecake recipe but you need a lot of ingredeints srry
INGREDIENTS
1 cup self-raising flour
1 cup sugar
2 eggs
½ cup milk
½ teaspoon vanilla
2 tablespoons cocoa
3 tablespoons butter
METHOD
Preheat oven to 180°C.
Sift all dry ingredients into a mixing bowl. Add milk, eggs and vanilla. Mix ingredients roughly.
Melt butter and add to bowl. Mix thoroughly, until all combined.
Pour into 25cm round cake tin. Cook for approximately 25 minutes.
.. if you would like more chocolate just melt some chocolate into it, or if you want icing melt chocolate and icing sugar in a small bowl in the microwave or over the stove and spread it all over the cake once the cake is cool after cooking
yes you can just put some baking powder into your Flour if you have no self-raising flour:)
i have one but i lost it and i don't wanna give it to you or look for it
10 points for the best carrot cake recipe.?
I have looked online (allrecipes.com, foodnetwork, etc) and I don't care much for the recipes I have seen. I would like a carrot cake recipe ( I am making carrot cupcakes) that uses Brown sugar and is without nuts.
I have the frosting covered.
Thanks!10 points for the best carrot cake recipe.?
Carrot Cupcakes with Orange Icing
For cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners. Garnish: candied carrot curls
Preheat oven to 350掳F with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes. Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.10 points for the best carrot cake recipe.?
Carrot Cake:
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable or peanut oil
1 cup sugar
1 cup light brown sugar
4 eggs
2 cups finely chopped carrots
Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).
Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350掳F for 50 minutes or until done.
Carrot Cake
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Carrot Cake that I make all the time....from Alton Brown
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Preheat oven to 350 degrees F.
Place cup cake liners into a cupcake pan (2 12 count cupcake pans)
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cupcake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pans from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto a rack and allow cakes to cool completely. Frost the cupcakes after they have cooled completely.
NGREDIENTS (Nutrition)
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
carrot cake
12陆 oz carrots
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons鈥?golden syrup
Start off by grating 12陆 oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 陆 teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons鈥?golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it鈥檚 nice and smooth. Stir in the carrots
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
Allow the cake to cool and then add the topping
Cupcake Hero, Earth Day Cupcake
1 1/2c all-purpose flour
1/2c white whole wheat flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp pumpkin pie spice mix
3/4 tsp salt
3c grated carrots (I used chopped since my mini food processor only does chop and grind!)
1 1/2c bakers sugar
1/2c golden brown sugar, sifted
1c canola oil
4 large eggs, room temperature
Then if you want to add the other 'fun' stuff:
1/2-1c chopped walnuts
1/2c raisins (golden or brown)--I heated some rum and then put these into the rum until they puffed up and were soft
1/2c shredded coconut
Whisk together dry ingredients (flour, bp, bs, cinnamon, salt, spice mix). Stir together nuts, coconut, walnuts in another bowl if using.
In a stand mixer, beat sugar and soil together until almost creamy (mine was never quite creamy enough for me), add eggs one by one and beat til batter is smooth. At this point mine was very thin.
Hand mix or fold in the flour/dry ingredients, do not overmix and mix til just incorporated. Add in carrots, and other fun stuff if you are using it.
Bake at 325 until tester comes out clean. This recipe made 24 mini cupcakes, 6 large cupcakes, and a 6'; deep 3 layer cake from it...so my baking times were all over the place.
This recipe does have some rise to it, so do not overfill the cupcake liners or the cake pans when baking
Carrot Cake
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>
http://www.foodnetwork.com/recipes/carro鈥?/a>
as far as the walnuts go, just leave them out
THE WOLRD'S BEST CARROT CAKE SORRY I ADDED THE FROSTING RECIPE REALLY SORRY
Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.
Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you'll definitely agree that it's The World's Best Carrot Cake. 2/3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 c. sugar 1 c. firmly packed brown sugar 1 c. buttermilk 3/4 c. vegetable oil 4 eggs 1 1/2 tsp. vanilla extract 1 (1 lb.) bag carrots, peeled %26amp; grated 1 (8 oz.) can crushed pineapple, drained 1 c. flaked coconut 1/2 c. raisins Cream Cheese Frosting (recipe follows) Marzipan carrots (opt.)
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, coconut and raisins, stirring just until well blended.
Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
CREAM CHEESE FROSTING:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Yield: enough frosting for 1 (3 layer) cake
I have the frosting covered.
Thanks!10 points for the best carrot cake recipe.?
Carrot Cupcakes with Orange Icing
For cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners. Garnish: candied carrot curls
Preheat oven to 350掳F with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes. Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.10 points for the best carrot cake recipe.?
Carrot Cake:
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable or peanut oil
1 cup sugar
1 cup light brown sugar
4 eggs
2 cups finely chopped carrots
Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).
Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350掳F for 50 minutes or until done.
Carrot Cake
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Carrot Cake that I make all the time....from Alton Brown
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Preheat oven to 350 degrees F.
Place cup cake liners into a cupcake pan (2 12 count cupcake pans)
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cupcake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pans from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto a rack and allow cakes to cool completely. Frost the cupcakes after they have cooled completely.
NGREDIENTS (Nutrition)
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Add to Recipe Box
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
carrot cake
12陆 oz carrots
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons鈥?golden syrup
Start off by grating 12陆 oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 陆 teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons鈥?golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it鈥檚 nice and smooth. Stir in the carrots
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
Allow the cake to cool and then add the topping
Cupcake Hero, Earth Day Cupcake
1 1/2c all-purpose flour
1/2c white whole wheat flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp pumpkin pie spice mix
3/4 tsp salt
3c grated carrots (I used chopped since my mini food processor only does chop and grind!)
1 1/2c bakers sugar
1/2c golden brown sugar, sifted
1c canola oil
4 large eggs, room temperature
Then if you want to add the other 'fun' stuff:
1/2-1c chopped walnuts
1/2c raisins (golden or brown)--I heated some rum and then put these into the rum until they puffed up and were soft
1/2c shredded coconut
Whisk together dry ingredients (flour, bp, bs, cinnamon, salt, spice mix). Stir together nuts, coconut, walnuts in another bowl if using.
In a stand mixer, beat sugar and soil together until almost creamy (mine was never quite creamy enough for me), add eggs one by one and beat til batter is smooth. At this point mine was very thin.
Hand mix or fold in the flour/dry ingredients, do not overmix and mix til just incorporated. Add in carrots, and other fun stuff if you are using it.
Bake at 325 until tester comes out clean. This recipe made 24 mini cupcakes, 6 large cupcakes, and a 6'; deep 3 layer cake from it...so my baking times were all over the place.
This recipe does have some rise to it, so do not overfill the cupcake liners or the cake pans when baking
Carrot Cake
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>
http://www.foodnetwork.com/recipes/carro鈥?/a>
as far as the walnuts go, just leave them out
THE WOLRD'S BEST CARROT CAKE SORRY I ADDED THE FROSTING RECIPE REALLY SORRY
Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.
Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you'll definitely agree that it's The World's Best Carrot Cake. 2/3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 c. sugar 1 c. firmly packed brown sugar 1 c. buttermilk 3/4 c. vegetable oil 4 eggs 1 1/2 tsp. vanilla extract 1 (1 lb.) bag carrots, peeled %26amp; grated 1 (8 oz.) can crushed pineapple, drained 1 c. flaked coconut 1/2 c. raisins Cream Cheese Frosting (recipe follows) Marzipan carrots (opt.)
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, coconut and raisins, stirring just until well blended.
Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
CREAM CHEESE FROSTING:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Yield: enough frosting for 1 (3 layer) cake
10 points for the best carrot cake recipe.?
I have looked online (allrecipes.com, foodnetwork, etc) and I don't care much for the recipes I have seen. I would like a carrot cake recipe ( I am making carrot cupcakes) that uses Brown sugar and is without nuts.
I have the frosting covered.
Thanks!10 points for the best carrot cake recipe.?
Carrot Cupcakes with Orange Icing
For cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners. Garnish: candied carrot curls
Preheat oven to 350掳F with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes. Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.10 points for the best carrot cake recipe.?
Carrot Cake:
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable or peanut oil
1 cup sugar
1 cup light brown sugar
4 eggs
2 cups finely chopped carrots
Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).
Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350掳F for 50 minutes or until done.
Carrot Cake
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Carrot Cake that I make all the time....from Alton Brown
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Preheat oven to 350 degrees F.
Place cup cake liners into a cupcake pan (2 12 count cupcake pans)
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cupcake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pans from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto a rack and allow cakes to cool completely. Frost the cupcakes after they have cooled completely.
NGREDIENTS (Nutrition)
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Add to Recipe Box
Add to Shopping List
Customize Recipe
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
carrot cake
12陆 oz carrots
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons鈥?golden syrup
Start off by grating 12陆 oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 陆 teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons鈥?golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it鈥檚 nice and smooth. Stir in the carrots
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
Allow the cake to cool and then add the topping
Cupcake Hero, Earth Day Cupcake
1 1/2c all-purpose flour
1/2c white whole wheat flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp pumpkin pie spice mix
3/4 tsp salt
3c grated carrots (I used chopped since my mini food processor only does chop and grind!)
1 1/2c bakers sugar
1/2c golden brown sugar, sifted
1c canola oil
4 large eggs, room temperature
Then if you want to add the other 'fun' stuff:
1/2-1c chopped walnuts
1/2c raisins (golden or brown)--I heated some rum and then put these into the rum until they puffed up and were soft
1/2c shredded coconut
Whisk together dry ingredients (flour, bp, bs, cinnamon, salt, spice mix). Stir together nuts, coconut, walnuts in another bowl if using.
In a stand mixer, beat sugar and soil together until almost creamy (mine was never quite creamy enough for me), add eggs one by one and beat til batter is smooth. At this point mine was very thin.
Hand mix or fold in the flour/dry ingredients, do not overmix and mix til just incorporated. Add in carrots, and other fun stuff if you are using it.
Bake at 325 until tester comes out clean. This recipe made 24 mini cupcakes, 6 large cupcakes, and a 6'; deep 3 layer cake from it...so my baking times were all over the place.
This recipe does have some rise to it, so do not overfill the cupcake liners or the cake pans when baking
Carrot Cake
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>
http://www.foodnetwork.com/recipes/carro鈥?/a>
as far as the walnuts go, just leave them out
THE WOLRD'S BEST CARROT CAKE SORRY I ADDED THE FROSTING RECIPE REALLY SORRY
Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.
Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you'll definitely agree that it's The World's Best Carrot Cake. 2/3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 c. sugar 1 c. firmly packed brown sugar 1 c. buttermilk 3/4 c. vegetable oil 4 eggs 1 1/2 tsp. vanilla extract 1 (1 lb.) bag carrots, peeled %26amp; grated 1 (8 oz.) can crushed pineapple, drained 1 c. flaked coconut 1/2 c. raisins Cream Cheese Frosting (recipe follows) Marzipan carrots (opt.)
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, coconut and raisins, stirring just until well blended.
Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
CREAM CHEESE FROSTING:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Yield: enough frosting for 1 (3 layer) cake
I have the frosting covered.
Thanks!10 points for the best carrot cake recipe.?
Carrot Cupcakes with Orange Icing
For cupcakes
4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice
Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners. Garnish: candied carrot curls
Preheat oven to 350掳F with rack in middle. Line muffin cups with paper liners. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes. Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.10 points for the best carrot cake recipe.?
Carrot Cake:
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups vegetable or peanut oil
1 cup sugar
1 cup light brown sugar
4 eggs
2 cups finely chopped carrots
Sift together flour, baking powder, baking soda, cinnamon and salt onto a sheet of waxed or parchment paper. In a medium bowl, gradually add sugar to oil while stirring. When sugar has dissolved, beat in eggs one at a time, beating well after each addition. Gradually add the sifted dry ingredients.
Add the grated carrots. (A food processor with the grating attachment makes this job an easy one).
Turn mixture into 3 well buttered and floured 8 inch baking pans. Bake at 350掳F for 50 minutes or until done.
Carrot Cake
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Carrot Cake that I make all the time....from Alton Brown
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Preheat oven to 350 degrees F.
Place cup cake liners into a cupcake pan (2 12 count cupcake pans)
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cupcake pans and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pans from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto a rack and allow cakes to cool completely. Frost the cupcakes after they have cooled completely.
NGREDIENTS (Nutrition)
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
carrot cake
12陆 oz carrots
4 oz self-raising wholemeal flour
4 oz plain wholemeal flour
2 teaspoons of cinnamon
1 teaspoon ground ginger
陆 teaspoon nutmeg
1 teaspoon bicarbonate of soda
8 fl oz vegetable oil
6 oz soft brown sugar
4 eggs
2 tablespoons鈥?golden syrup
Start off by grating 12陆 oz carrots and chopping 2 oz pecans. Put to one side.
Sieve together 4 oz self-raising flour and 4 oz plain flour (both wholemeal) with 2 teaspoons of cinnamon, 1 teaspoon ground ginger, 陆 teaspoon nutmeg and 1 teaspoon bicarbonate of soda. (Tip the bran bits left in the sieve into the mixture.)
Whisk together 8 fl oz vegetable oil, 6 oz soft brown sugar, 4 eggs and 2 tablespoons鈥?golden syrup. (Heat the spoon first and the syrup will slide off easily.)
Add this to the dry ingredients and mix until it鈥檚 nice and smooth. Stir in the carrots
Tip the mixture into a greased lined tin and cook at 160oC for an hour, or until cooked.
For the topping, mix 7 oz cream cheese, 2 oz softened unsalted butter, 2 oz sifted icing sugar and 1 teaspoon vanilla essence, until smooth.
Allow the cake to cool and then add the topping
Cupcake Hero, Earth Day Cupcake
1 1/2c all-purpose flour
1/2c white whole wheat flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp pumpkin pie spice mix
3/4 tsp salt
3c grated carrots (I used chopped since my mini food processor only does chop and grind!)
1 1/2c bakers sugar
1/2c golden brown sugar, sifted
1c canola oil
4 large eggs, room temperature
Then if you want to add the other 'fun' stuff:
1/2-1c chopped walnuts
1/2c raisins (golden or brown)--I heated some rum and then put these into the rum until they puffed up and were soft
1/2c shredded coconut
Whisk together dry ingredients (flour, bp, bs, cinnamon, salt, spice mix). Stir together nuts, coconut, walnuts in another bowl if using.
In a stand mixer, beat sugar and soil together until almost creamy (mine was never quite creamy enough for me), add eggs one by one and beat til batter is smooth. At this point mine was very thin.
Hand mix or fold in the flour/dry ingredients, do not overmix and mix til just incorporated. Add in carrots, and other fun stuff if you are using it.
Bake at 325 until tester comes out clean. This recipe made 24 mini cupcakes, 6 large cupcakes, and a 6'; deep 3 layer cake from it...so my baking times were all over the place.
This recipe does have some rise to it, so do not overfill the cupcake liners or the cake pans when baking
Carrot Cake
* 2 cups white sugar
* 3/4 cup vegetable oil
* 3 eggs
* 1 teaspoon vanilla extract
* 3/4 cup buttermilk
* 2 cups grated carrots
* 1 cup flaked coconut
* 1 (15 ounce) can crushed pineapple, drained
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 cup chopped walnuts
* 1/2 cup butter
* 1 (8 ounce) package cream cheese
* 1 teaspoon vanilla extract
* 4 cups confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.
3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.
4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.
http://allrecipes.com/Recipe/Carrot-Cake鈥?/a>
http://www.foodnetwork.com/recipes/carro鈥?/a>
as far as the walnuts go, just leave them out
THE WOLRD'S BEST CARROT CAKE SORRY I ADDED THE FROSTING RECIPE REALLY SORRY
Made with all the special things you like in such a cake, this moist treat is one divine way to eat carrots.
Our luscious carrot cake has the long-lasting moistness of a buttermilk cake and the fiber-rich texture of whole wheat. Its rich combination of spices, fruit and nuts is perfectly complimented by the buttery cream cheese frosting. We think you'll definitely agree that it's The World's Best Carrot Cake. 2/3 c. all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1 c. sugar 1 c. firmly packed brown sugar 1 c. buttermilk 3/4 c. vegetable oil 4 eggs 1 1/2 tsp. vanilla extract 1 (1 lb.) bag carrots, peeled %26amp; grated 1 (8 oz.) can crushed pineapple, drained 1 c. flaked coconut 1/2 c. raisins Cream Cheese Frosting (recipe follows) Marzipan carrots (opt.)
Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, coconut and raisins, stirring just until well blended.
Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper; grease and flour waxed paper. Pour batter into cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with marzipan carrots, if desired. Cover and refrigerate overnight before cutting.
CREAM CHEESE FROSTING:
1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Yield: enough frosting for 1 (3 layer) cake
Do you have a great chocolate cake recipe? With filling/frosting?
Hi!
I'm having my birthday in a couple of weeks and is planing to make a chocolate cake. I usually bake, so I'm not a beginner, but it's not very often I make chocolate cakes.
I want a layered cake, with some kind of frosting. The thing is that I'm looking for a filling that is not the same as the frosting, maybe some kind of vanilla tasting filling and a fluffy chocolate frosting.. or just something completely different. Give me some advice!
Thanks!Do you have a great chocolate cake recipe? With filling/frosting?
I have a great ';show stopper'; for you.
It may look complicated with a lot of steps but it is easy.
Scrumptious Chocolate Torte
CAKE:
1 1/3 Cups all purpose flour
1 1/3 Cups sugar
1 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2/3 Cup butter
4 Squares unsweetened chocolate, melted and cooled. (4 ounces)
1 1/4 Cup water
1 tsp vanilla
3 eggs
FILLING:
8 ounces sweet or semisweet chocolate(Can use Bakers Sweet Chocolate bars)
3/4 Cup butter
1/2 Cup chopped, toasted almonds
2 Cups whipping cream
Cake:
Preheat oven to 350 degrees.
Grease 2 9 inch pans, line with parchment then grease and flour.
In a large bowl of mixer, combine flour, sugar, the baking soda, salt, baking powder, butter, the melted chocolate, water, and vanilla. Beat on low speed to blend; then beat 2 minutes on medium speed, scrape the sides and bottom of the bowl often. Add eggs; beat 2 minutes longer.
Pour batter into pans and bake 30 to 35 minutes. Cool slightly in pans then remove from pans and finish cooling on racks. Split the cooled layers so you have 4 thin cake layers.
Filling:
Melt 6 ounces of the sweet or semisweet chocolate over hot water. Cool, blend in the 3/4 Cup of butter and the almonds.
Make chocolate curls or chocolate shavings from the other 2 ounces of chocolate.
Set chocolate mixture aside. You want this petty thick so allow it to cool a bit if it is thin.
Whip the whipping cream. You want nice peaks but don't over whip.
To Assemble:
Place 1 cake layer on serving platter.
Top with half the chocolate mixture.
Top with second cake layer.
Top with half the whipped cream.
Repeat layers ending with whipped cream.
Do not frost the sides.
Sprinkle the top with chocolate curls or chocolate shavings.
Store cake covered in the refrigerator.
This is a very tasty cake, easy but it looks like it took forever.
Happy Birthday!Do you have a great chocolate cake recipe? With filling/frosting?
This is the best chocolate cake I have ever had. Here's a link to the recipe at allrecipes.com. http://allrecipes.com/Recipe/Chocolate-C鈥?/a>
My husband likes a chocolate cake that Emeril makes. It's called chocolate cake with chocolate ganache, or something like that. I was going to search for it but can't seem to get it to load. It's got 4 layers of cake with chocolate pudding in between the layers then it's topped with chocolate ganache.
I found the Emeril recipe. Here's a link. http://www.emerils.com/recipe/2581/Choco鈥?/a>
Chocolate Layer Cake with Coconut Pecan Frosting
Ingredients:
鈥? ounces Baker's German's Sweet Chocolate, melted and cooled
鈥? 1/3 cup cake flour
鈥? 1/2 cups sugar
鈥? teaspoon baking soda
鈥?/2 teaspoon baking powder
鈥?/2 teaspoon salt
鈥?/3 cup butter, room temperature
鈥? cup buttermilk, divided
鈥? teaspoon vanilla
鈥? eggs
鈥oconut pecan frosting and filling, below
http://southernfood.about.com/od/chocola鈥?/a>
Coconut Pecan Frosting I
http://allrecipes.com/Recipe/Coconut-Pec鈥?/a>
CHOCOLATE LAVA CAKE
1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven to 400掳F.
Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.
Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.
In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.
At low speed, gradually mix in flour only until combined.
In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.
Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.
Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)
Whipped Topping:
1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
This is a beautiful cake made here by ';Bakella';.
I would definitely say that it is for more experienced bakers.
*Fourteen Layer Cake*
Ingredients:Makes 16鈥?0 servings
4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
Pecan halves, for garnish
Position racks in the center and bottom third of the oven and preheat to 375掳. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)
Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!
*Dark Chocolate Cream Cheese Buttercream Frosting*
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder ( I used Hershey鈥檚 Special Dark Cocoa)
1 box (1 lb) confectioner鈥檚 sugar
1 tsp vanilla
1-3 Tbsp milk
Cream the butter and cream cheese with a mixer.
Add the cocoa and vanilla.
Add the confectioner鈥檚 sugar in small batches and blend on low until combined. Scrape down sides with each addition.
Add 1 tablespoon of milk at a time until you get the consistency you desire.
Happy Birthday! %26lt;3
Heaven %26amp; Hell Cake
This rich multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced.
Ingredients:
Ganache:
2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream
Angel Food Cake:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract
Devil's Food Cake:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
Peanut Butter Mousse:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream
Preparation:
Ganache:
Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
Angel Food Cake:
Heat oven to 325掳. Line bottom of a 10'; round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar鈥揻lour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45鈥?0 minutes. Transfer cake to a rack and let cool.
Devil's Food Cake:
Heat oven to 350掳. Grease a 10'; round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30鈥?5 minutes; transfer to a rack and let cool completely.
Peanut Butter Mousse:
In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.
Assembly:
Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.
The best chocolate cake I've ever baked is a modified version (read ';homemade';) of the Hellmann's Chocolate Mayonnaise Cake
Put a layer of your favorite jam or curd or preserve between the two layers and then frost with my fool-proof chocolate frosting.
Ingredients
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 large eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's 庐 or Best Foods 庐 Real Mayonnaise
1 1/3 cups water
Method
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.
Fool-proof chocolate frosting
Frosting can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance.
For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
Ingredients
2 1/2 sticks [20 tablespoons] unsalted butter, softened
4 ounces confectioner鈥檚 sugar
3/4 cup cocoa
pinch of fine table salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 oz chocolate, melted and cooled
Method
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.
Scrape the bowl as needed.
Add the syrup and vanilla and process until just combined, about 5-10 seconds.
Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.
Frosting can be used immediately or held.
his torte is so good i made it for my daughter and everyone reved about it it is toffe and mocha so you need coffe granules but believe me is out of the ordinary
Ingredients
* 1 cup butter, softened
* 2 cups sugar
* 2 eggs
* 1-1/2 teaspoons vanilla extract
* 2-2/3 cups all-purpose flour
* 3/4 cup baking cocoa
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup buttermilk
* 2 teaspoons instant coffee granules
* 1 cup boiling water
* TOPPING:
* 1/2 teaspoon instant coffee granules
* 1 teaspoon hot water
* 2 cups heavy whipping cream
* 3 tablespoons light brown sugar
* 6 Heath candy bars (1.4 ounces each), crushed, divided
Directions
* In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes.
* Pour into three greased and floured 9-in. round baking pans. Bake at 350掳 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. Yield: 12-14 servings.
I'm having my birthday in a couple of weeks and is planing to make a chocolate cake. I usually bake, so I'm not a beginner, but it's not very often I make chocolate cakes.
I want a layered cake, with some kind of frosting. The thing is that I'm looking for a filling that is not the same as the frosting, maybe some kind of vanilla tasting filling and a fluffy chocolate frosting.. or just something completely different. Give me some advice!
Thanks!Do you have a great chocolate cake recipe? With filling/frosting?
I have a great ';show stopper'; for you.
It may look complicated with a lot of steps but it is easy.
Scrumptious Chocolate Torte
CAKE:
1 1/3 Cups all purpose flour
1 1/3 Cups sugar
1 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2/3 Cup butter
4 Squares unsweetened chocolate, melted and cooled. (4 ounces)
1 1/4 Cup water
1 tsp vanilla
3 eggs
FILLING:
8 ounces sweet or semisweet chocolate(Can use Bakers Sweet Chocolate bars)
3/4 Cup butter
1/2 Cup chopped, toasted almonds
2 Cups whipping cream
Cake:
Preheat oven to 350 degrees.
Grease 2 9 inch pans, line with parchment then grease and flour.
In a large bowl of mixer, combine flour, sugar, the baking soda, salt, baking powder, butter, the melted chocolate, water, and vanilla. Beat on low speed to blend; then beat 2 minutes on medium speed, scrape the sides and bottom of the bowl often. Add eggs; beat 2 minutes longer.
Pour batter into pans and bake 30 to 35 minutes. Cool slightly in pans then remove from pans and finish cooling on racks. Split the cooled layers so you have 4 thin cake layers.
Filling:
Melt 6 ounces of the sweet or semisweet chocolate over hot water. Cool, blend in the 3/4 Cup of butter and the almonds.
Make chocolate curls or chocolate shavings from the other 2 ounces of chocolate.
Set chocolate mixture aside. You want this petty thick so allow it to cool a bit if it is thin.
Whip the whipping cream. You want nice peaks but don't over whip.
To Assemble:
Place 1 cake layer on serving platter.
Top with half the chocolate mixture.
Top with second cake layer.
Top with half the whipped cream.
Repeat layers ending with whipped cream.
Do not frost the sides.
Sprinkle the top with chocolate curls or chocolate shavings.
Store cake covered in the refrigerator.
This is a very tasty cake, easy but it looks like it took forever.
Happy Birthday!Do you have a great chocolate cake recipe? With filling/frosting?
This is the best chocolate cake I have ever had. Here's a link to the recipe at allrecipes.com. http://allrecipes.com/Recipe/Chocolate-C鈥?/a>
My husband likes a chocolate cake that Emeril makes. It's called chocolate cake with chocolate ganache, or something like that. I was going to search for it but can't seem to get it to load. It's got 4 layers of cake with chocolate pudding in between the layers then it's topped with chocolate ganache.
I found the Emeril recipe. Here's a link. http://www.emerils.com/recipe/2581/Choco鈥?/a>
Chocolate Layer Cake with Coconut Pecan Frosting
Ingredients:
鈥? ounces Baker's German's Sweet Chocolate, melted and cooled
鈥? 1/3 cup cake flour
鈥? 1/2 cups sugar
鈥? teaspoon baking soda
鈥?/2 teaspoon baking powder
鈥?/2 teaspoon salt
鈥?/3 cup butter, room temperature
鈥? cup buttermilk, divided
鈥? teaspoon vanilla
鈥? eggs
鈥oconut pecan frosting and filling, below
http://southernfood.about.com/od/chocola鈥?/a>
Coconut Pecan Frosting I
http://allrecipes.com/Recipe/Coconut-Pec鈥?/a>
CHOCOLATE LAVA CAKE
1/4 cup nuts, coarsely chopped
2/3 cup dark chocolate chips
1/4 cup Land O' Lakes Butter with Olive Oil
1 3 oz package of cream cheese, softened
1 teaspoon vanilla
1/3 cup firmly packed dark brown sugar
3 eggs
1/4 cup cake flour
Preheat oven to 400掳F.
Remove cream cheese from refrigerator and allow to sit at room temperature for 30 minutes before baking to soften.
Coarsely chop pecans, walnuts, peanuts, almonds, macadamia or pistachio nuts.
Butter 4 six oz. custard or silicone baking cups and place on baking sheet. Sprinkle coarsely chopped nuts evenly at the bottom of each baking cup.
In a microwavable bowl, stir together chocolate chips and Land O' Lakes Butter with Olive Oil. Microwave on high setting, stirring several times until melted. Stir in softened cream cheese and vanilla. Beat on medium speed of an electric mixer for 1 minute.
At low speed, gradually mix in flour only until combined.
In a large bowl, combine dark brown sugar and eggs; beat for 2 minutes. Using a large spoon, stir in chocolate mixture until no streaks remain.
Pour batter evenly into the baking cups. Bake for 13-15 minutes in preheated oven, until tops are bubbly and puffed; center will still be soft. Remove from oven and allow to cool for 5 minutes.
Run a butter knife around the outer edges to free the cakes from the baking cups. Turn each cake, while still warm, upside down onto a heated dessert dish. Top with fudge or vanilla ice cream, or serve topped with chocolate curls and whipped topping (See below)
Whipped Topping:
1/3 cup Land O' Lakes Heavy Whipping Cream
1 teaspoon vanilla or 1 tablespoon rum
2 teaspoons powdered sugar
Combine ingredients in a small bowl and beat until stiff peaks form. Serve over warm cakes. Sprinkle with chocolate curls or Ghirardelli sweetened cocoa powder with chocolate bits. Or drizzle with caramel or toffee bits.
Substitutions: All purpose flour may be substituted for cake flour if not available. Butter may be substituted for Land O' Lakes Butter with Olive Oil.
This is a beautiful cake made here by ';Bakella';.
I would definitely say that it is for more experienced bakers.
*Fourteen Layer Cake*
Ingredients:Makes 16鈥?0 servings
4 1/2 cups all-purpose flour , sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter , at room temperature
2 1/2 cups sugar
6 large eggs , at room temperature
3 cups milk
1 1/2 teaspoons vanilla extract
3 cups sugar
1/2 cup unsweetened cocoa powder , preferably Dutch process
1 cup (2 sticks) unsalted butter , cut up
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
Pecan halves, for garnish
Position racks in the center and bottom third of the oven and preheat to 375掳. Lightly butter four 8 1/2- to 9-inch cake pans (you will bake the cakes in three batches) and line the bottoms with rounds of parchment paper. Flour the pans and tap out the excess.
To make the layers, sift together the sifted flour, baking powder and salt. Sift the mixture one more time, and set aside.
Beat the butter and sugar in the bowl of a heavy-duty electric mixer fitted with the paddle blade on high speed until light in color and texture, about 3 minutes. Beat in the eggs, one at a time. Scrape down the bowl and be sure the mixture is well-blended. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, beginning and ending with the flour, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Beat in the vanilla. Using a scant cup for each layer, spread the batter evenly in the pans. It will make a thin layer.
Staggering the pans on the racks so they are at least 2 inches from each other and the sides of the oven and not directly over each other, bake the layers until they feel firm when pressed in the centers and are beginning to pull away from the sides of the pans, about 12 minutes. Cool in the pans for 5 minutes. Invert the layers onto cake racks, remove the parchment paper, and cool completely. Wash and prepare the pans. Repeat the procedure until all 12 layers have been baked and cooled.
To make the icing, bring the sugar, cocoa, butter and evaporated milk to a full boil in a large saucepan. Reduce the heat to medium-low and cook until the icing has thickened slightly (it will resemble chocolate syrup but will thicken as it cools), about 3 minutes. Stir in the vanilla. Let the icing cool until thick enough to spread, but still pourable.
Place a layer of cake on a wire rack set over a jelly-roll pan. Spread with a few tablespoons of the icing, letting the excess run down the sides. Stack the remaining cakes, icing each layer. Pour the remaining icing over the top of the cake. If you wish, smooth the icing on the edges to cover the sides. Place pecan halves around the top perimeter of the cake. Let stand until the glaze sets. (The cake is best served the day it is made. To store, cover loosely with plastic wrap and refrigerate for up to 1 day.)
Recommended technique: If you buy inexpensive aluminum foil cake pans at the grocery store (they can be saved for another time as well), you will be able to knock out layers in no time. And no washing between baking!
*Dark Chocolate Cream Cheese Buttercream Frosting*
1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder ( I used Hershey鈥檚 Special Dark Cocoa)
1 box (1 lb) confectioner鈥檚 sugar
1 tsp vanilla
1-3 Tbsp milk
Cream the butter and cream cheese with a mixer.
Add the cocoa and vanilla.
Add the confectioner鈥檚 sugar in small batches and blend on low until combined. Scrape down sides with each addition.
Add 1 tablespoon of milk at a time until you get the consistency you desire.
Happy Birthday! %26lt;3
Heaven %26amp; Hell Cake
This rich multilayered dessert of angel food and devil's food cake, peanut butter mousse, and milk chocolate ganache should be frozen before icing is added and refrigerated before it's sliced.
Ingredients:
Ganache:
2 lbs. milk chocolate, such as Valrhona, chopped
1 1/2 cups heavy cream
Angel Food Cake:
1 1/2 cups confectioners' sugar
1 cup cake flour
1 1/2 cups egg whites
1 tsp. cream of tartar
1/8 tsp. kosher salt
1 cup sugar
2 tsp. vanilla
1 tsp. almond extract
Devil's Food Cake:
1/2 cup vegetable shortening, plus more for pan
1 1/2 cups cake flour, plus more for pan
1 tsp. baking soda
3/4 tsp. kosher salt
1/4 tsp. baking powder
1 cup coffee
1/2 cup cocoa powder, sifted
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
Peanut Butter Mousse:
1 1/2 lbs. cream cheese, at room temperature
4 cups smooth peanut butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
1 1/2 cups heavy cream
Preparation:
Ganache:
Place the chocolate in a medium-size bowl. Bring cream to a boil in a 2-qt. saucepan; pour cream over the chocolate and let sit to melt for 5 minutes. Using a rubber spatula, combine the chocolate and cream. Cover with plastic wrap and set aside to let rest for 4 hours.
Angel Food Cake:
Heat oven to 325掳. Line bottom of a 10'; round cake pan with ungreased parchment paper. In a medium bowl, sift together confectioners' sugar and flour; set flour mixture aside. In a large bowl, beat egg whites, cream of tartar, and salt with a handheld mixer on low speed until frothy. Increase mixer speed to medium, sprinkle in sugar, vanilla, and almond extract, and beat until stiff peaks form. Sprinkle half of the confectioners' sugar鈥揻lour mixture over egg whites; using a rubber spatula, fold until just combined. Repeat with remaining flour mixture. Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45鈥?0 minutes. Transfer cake to a rack and let cool.
Devil's Food Cake:
Heat oven to 350掳. Grease a 10'; round cake pan with shortening and dust with flour to coat; shake out excess flour and set pan aside. In a medium bowl, whisk together cake flour, baking soda, salt, and baking powder; set flour mixture aside. In another medium bowl, whisk the coffee and cocoa powder until smooth; set coffee mixture aside. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30鈥?5 minutes; transfer to a rack and let cool completely.
Peanut Butter Mousse:
In a large bowl, beat cream cheese, peanut butter, and confectioners' sugar with a handheld mixer on medium speed until smooth and fluffy, about 3 minutes. Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the peanut butter mixture; set mousse aside in the refrigerator.
Assembly:
Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil's food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top with a butter knife. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil's food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours. Stir ganache until smooth and spread evenly over the top and sides of the cake with a butter knife. Refrigerate the cake for 2 hours before slicing.
The best chocolate cake I've ever baked is a modified version (read ';homemade';) of the Hellmann's Chocolate Mayonnaise Cake
Put a layer of your favorite jam or curd or preserve between the two layers and then frost with my fool-proof chocolate frosting.
Ingredients
2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 large eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup Hellmann's 庐 or Best Foods 庐 Real Mayonnaise
1 1/3 cups water
Method
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely.
Fool-proof chocolate frosting
Frosting can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance.
For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
Ingredients
2 1/2 sticks [20 tablespoons] unsalted butter, softened
4 ounces confectioner鈥檚 sugar
3/4 cup cocoa
pinch of fine table salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 oz chocolate, melted and cooled
Method
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.
Scrape the bowl as needed.
Add the syrup and vanilla and process until just combined, about 5-10 seconds.
Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.
Frosting can be used immediately or held.
his torte is so good i made it for my daughter and everyone reved about it it is toffe and mocha so you need coffe granules but believe me is out of the ordinary
Ingredients
* 1 cup butter, softened
* 2 cups sugar
* 2 eggs
* 1-1/2 teaspoons vanilla extract
* 2-2/3 cups all-purpose flour
* 3/4 cup baking cocoa
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup buttermilk
* 2 teaspoons instant coffee granules
* 1 cup boiling water
* TOPPING:
* 1/2 teaspoon instant coffee granules
* 1 teaspoon hot water
* 2 cups heavy whipping cream
* 3 tablespoons light brown sugar
* 6 Heath candy bars (1.4 ounces each), crushed, divided
Directions
* In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Dissolve coffee in water; add to batter. Beat for 2 minutes.
* Pour into three greased and floured 9-in. round baking pans. Bake at 350掳 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For topping, dissolve coffee in water in a large bowl; cool. Add cream and brown sugar. Beat until stiff peaks form. Place bottom cake layer on a serving plate; top with 1-1/3 cups of topping. Sprinkle with 1/2 cup of crushed candy bars. Repeat layers twice. Store in the refrigerator. Yield: 12-14 servings.
Can you give me a simple cake recipe?
I am trying to bake a cake and for whatever reason the cake either comes out as hard as a freakin rock or it doesn't bake in the inside, I mean come on, I am following the recipe! Can someone tell me how to make a cake soft and flufy and tasty and can you give me a good cake recipe like a lemon cake?Can you give me a simple cake recipe?
There are a number of reasons why your cake might be gettin ';hard as a freakin rock';. One of these is the baking powder. Is it old? It does loose power just sitting in the cabinet.
It could also be your oven as others have said. Easy way to check the oven temperature is to go to hardware store or dollar store and get an oven thermometer. Turn on oven to correct temperature, let it heat for about 15 minutes, put the thermometer in and close the door for 10 minutes. Read the temp on the thermometer. If it isn't correct change the oven temp gauge enough so the therm in the oven reads correctly.
Timing is also crucial. Cook the cake the length of time specified in the recipe. Check center of the cake with toothpick. If it comes out clean, cake is done. If not bake 5 minutes more and check again, until it is done in the middle.
Excellent recipes at this site, all proven to be good:
http://www.northpole.com/Kitchen/Cookboo鈥?/a>Can you give me a simple cake recipe?
I used to have a bakery. When I took over there was a 10 pound can of bakingpowder on the in use shelf. Have no clue how long it had been open, but it was flat, flat, flat!! And I got frikin hard cakes and stuff til I tossed it and went to the grocery store til the salesman came again. Report Abuse
Heavenly Hazelnut Pound Cake Recipe courtesy Rachael Ray
See this recipe on air Sunday May. 04 at 7:00 AM ET/PT.
Show: 30 Minute Meals
Episode: Isn't That Clever
1/2 cup sliced almonds
1 store-bought pound cake
1 cup chocolate hazelnut spread (recommended: Nutella)
1 cup heavy cream, whipped
1 tablespoon orange liqueur
1 lemon, zested
Blackberries and raspberries, for garnish
Lightly toast the almonds in a small skillet. Set aside to cool.
Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
These are very yummy and simple:
One thing that I've learned about baking is the temperature of the oven. Make sure the oven reached the right temperature before you put the cake in.
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract
Glaze Ingredients:
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
White cake:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
It's probably your oven. It needs to be adjusted by a professional. Maybe it is time to buy a new oven.
Are you making the cake from scratch or a boxed mix such as Duncan Hines?
I stopped baking from scratch years ago because the boxed mixes were so much better and very moist.
for whatever you bake insert a toothpick to the center of the cake and you will know it is down when it comes out nearly clean!
here are some recipes;
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice
DIRECTIONS
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.
Heres is what it should come out looking like;
http://allrecipes.com/Cooks-Profile/Phot鈥?/a>
CINNAMON SUPPER CAKE
3/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
6 tablespoons powdered sugar
2 teaspoons cinnamon
Preheat oven to 375掳F.
Cream shortening and sugar until light and fluffy. Add 1 egg and beat well. Add vanilla to milk and stir in.
Sift together flour, baking powder and salt. Add to above mixture. Beat until smooth, about 1 minute.
Grease and lightly flour a round 9 inch cake pan or 8 inch square pan.
Spread batter evenly and bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Remove from oven and spread immediately with butter. Sift powdered sugar and cinnamon over cake. Serve warm.
Good Luck!!!!!!!!!
Buy a regular cake mix from the store, mix it up according to the directions, then drop a big spoonful (or 2 tbsp) of mayonaise in there, too! It makes the cake so much moister and fluffier,
also try
Chocolatetown Special Cake
Ingredients:
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk or sour milk*
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting
-------------
INGREDIENTS:
1/3 cup vegetable oil
2 squares unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg, slightly beaten
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/3 cup chopped pecans
whipped topping or sweetened whipped cream, optional
PREPARATION:
Preheat oven to 350掳. Heat oil and unsweetened chocolate in an 8-inch square baking pan in oven until chocolate is melted, about 3 to 4 minutes. Add water, sugar, egg, flour, salt, baking soda, and vanilla. Using a fork, beat until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread batter evenly in the pan. Sprinkle with chocolate chips and chopped pecans. Bake at 350掳 for 35 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool and serve as is or with whipped topping, if desired.
--------------
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting
--------------------------------------鈥?br>
DIRECTIONS:
Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugarcosmetics
There are a number of reasons why your cake might be gettin ';hard as a freakin rock';. One of these is the baking powder. Is it old? It does loose power just sitting in the cabinet.
It could also be your oven as others have said. Easy way to check the oven temperature is to go to hardware store or dollar store and get an oven thermometer. Turn on oven to correct temperature, let it heat for about 15 minutes, put the thermometer in and close the door for 10 minutes. Read the temp on the thermometer. If it isn't correct change the oven temp gauge enough so the therm in the oven reads correctly.
Timing is also crucial. Cook the cake the length of time specified in the recipe. Check center of the cake with toothpick. If it comes out clean, cake is done. If not bake 5 minutes more and check again, until it is done in the middle.
Excellent recipes at this site, all proven to be good:
http://www.northpole.com/Kitchen/Cookboo鈥?/a>Can you give me a simple cake recipe?
I used to have a bakery. When I took over there was a 10 pound can of bakingpowder on the in use shelf. Have no clue how long it had been open, but it was flat, flat, flat!! And I got frikin hard cakes and stuff til I tossed it and went to the grocery store til the salesman came again. Report Abuse
Heavenly Hazelnut Pound Cake Recipe courtesy Rachael Ray
See this recipe on air Sunday May. 04 at 7:00 AM ET/PT.
Show: 30 Minute Meals
Episode: Isn't That Clever
1/2 cup sliced almonds
1 store-bought pound cake
1 cup chocolate hazelnut spread (recommended: Nutella)
1 cup heavy cream, whipped
1 tablespoon orange liqueur
1 lemon, zested
Blackberries and raspberries, for garnish
Lightly toast the almonds in a small skillet. Set aside to cool.
Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
These are very yummy and simple:
One thing that I've learned about baking is the temperature of the oven. Make sure the oven reached the right temperature before you put the cake in.
1 cup butter, softened
1/4 cup vegetable oil
3 cups sugar
5 eggs
3 cups all-purpose flour
1 cup milk
1 teaspoon lemon extract
Glaze Ingredients:
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice
Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300掳 for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack.
Combine glaze ingredients, stirring until sugar dissolves. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely.
White cake:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
It's probably your oven. It needs to be adjusted by a professional. Maybe it is time to buy a new oven.
Are you making the cake from scratch or a boxed mix such as Duncan Hines?
I stopped baking from scratch years ago because the boxed mixes were so much better and very moist.
for whatever you bake insert a toothpick to the center of the cake and you will know it is down when it comes out nearly clean!
here are some recipes;
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored gelatin
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice
DIRECTIONS
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.
Heres is what it should come out looking like;
http://allrecipes.com/Cooks-Profile/Phot鈥?/a>
CINNAMON SUPPER CAKE
3/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla
1/2 cup milk
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
6 tablespoons powdered sugar
2 teaspoons cinnamon
Preheat oven to 375掳F.
Cream shortening and sugar until light and fluffy. Add 1 egg and beat well. Add vanilla to milk and stir in.
Sift together flour, baking powder and salt. Add to above mixture. Beat until smooth, about 1 minute.
Grease and lightly flour a round 9 inch cake pan or 8 inch square pan.
Spread batter evenly and bake for 20-25 minutes or until tooth pick inserted in center comes out clean.
Remove from oven and spread immediately with butter. Sift powdered sugar and cinnamon over cake. Serve warm.
Good Luck!!!!!!!!!
Buy a regular cake mix from the store, mix it up according to the directions, then drop a big spoonful (or 2 tbsp) of mayonaise in there, too! It makes the cake so much moister and fluffier,
also try
Chocolatetown Special Cake
Ingredients:
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk or sour milk*
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting
-------------
INGREDIENTS:
1/3 cup vegetable oil
2 squares unsweetened chocolate
3/4 cup water
1 cup sugar
1 egg, slightly beaten
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup semisweet chocolate chips
1/3 cup chopped pecans
whipped topping or sweetened whipped cream, optional
PREPARATION:
Preheat oven to 350掳. Heat oil and unsweetened chocolate in an 8-inch square baking pan in oven until chocolate is melted, about 3 to 4 minutes. Add water, sugar, egg, flour, salt, baking soda, and vanilla. Using a fork, beat until smooth and creamy, about 1 minute. Scrape pan with rubber spatula and spread batter evenly in the pan. Sprinkle with chocolate chips and chopped pecans. Bake at 350掳 for 35 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool and serve as is or with whipped topping, if desired.
--------------
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting
--------------------------------------鈥?br>
DIRECTIONS:
Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar
Looking for a specific Morocco Chocolate Cake recipe ?
My grandmother loves this cake for her birthday, she clipped it out of a magazine that is probably fifty+ years old, and it is ripped badly. If anyone can help, please, let me know. This is a very specific cake:
2 1/2 cups sifter Swans Down Cake Flour -
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter or other shortening
? Cups sugar
? well beaten
? Squares Baker's Unsweetened Chocolate, melted
? Cups water
1 Teaspoon vanilla.
The recipe includes Raisin Nut Morocco Frosting instructions that are also badly torn up.
If anyone can help, I'd greatly appreciate it. Thanks for looking!Looking for a specific Morocco Chocolate Cake recipe ?
Wow...I think I actually found it!!!!
Morocco Chocolate Cake
2 1/2 cups sifted flour
2 cups sugar
1 tsp baking powder
3 eggs
1/2 tsp soda
4 squares chocolate
1/2 tsp salt
1 c. water
1/2 c. butter
1 tsp. vanilla
Add baking powder, soda and salt to flour. Sift. Cream butter and sugar. Add eggs. Beat. Add chocolate. Add flour alternately with water. Frost with Raisin Nut Morocco Frosting.
Raisin Nut Morroco Frosting
Mix well in top of double boiler:
2 unbeaten egg whites
1 1/4 c. granulated sugar
1/4 c. brown sugar
5 tbsp water
Place over boiling water, beat constantly with egg beater. Cook 7 minutes until frosting will stand in peaks.
Remove from water, add:
1 cup chopped raisins
1 cup broken walnuts
1/2 tsp. grated lemon rind
1 square melted chocolate
2 1/2 cups sifter Swans Down Cake Flour -
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter or other shortening
? Cups sugar
? well beaten
? Squares Baker's Unsweetened Chocolate, melted
? Cups water
1 Teaspoon vanilla.
The recipe includes Raisin Nut Morocco Frosting instructions that are also badly torn up.
If anyone can help, I'd greatly appreciate it. Thanks for looking!Looking for a specific Morocco Chocolate Cake recipe ?
Wow...I think I actually found it!!!!
Morocco Chocolate Cake
2 1/2 cups sifted flour
2 cups sugar
1 tsp baking powder
3 eggs
1/2 tsp soda
4 squares chocolate
1/2 tsp salt
1 c. water
1/2 c. butter
1 tsp. vanilla
Add baking powder, soda and salt to flour. Sift. Cream butter and sugar. Add eggs. Beat. Add chocolate. Add flour alternately with water. Frost with Raisin Nut Morocco Frosting.
Raisin Nut Morroco Frosting
Mix well in top of double boiler:
2 unbeaten egg whites
1 1/4 c. granulated sugar
1/4 c. brown sugar
5 tbsp water
Place over boiling water, beat constantly with egg beater. Cook 7 minutes until frosting will stand in peaks.
Remove from water, add:
1 cup chopped raisins
1 cup broken walnuts
1/2 tsp. grated lemon rind
1 square melted chocolate
Help! I need a GREAT carrot cake recipe!
People of Yahoo I desperately need your help! I have got my self in a carrot cake situation. I have some friends visiting me this weekend and last time they came I made them a cracking chocolate cake using choc and beetroot, it was totally fab! They made me promise i'd do a carrot cake next time they visited. I bigged it up and said yeah yeah course I would. Now I realise I don't have a carrot cake recipe :( I know I could trawl the net for one but i'd rather have some tried and tested favourites from people who know what rocks and what doesn't. So people help me out. ( one of the ladies that's visiting is quite scary and i'm a bit frightened for my life if I don't make her cake! ;)Help! I need a GREAT carrot cake recipe!
Ingredients (serves 10)
2 cups (300g) self-raising flour
1 1/2 cups (225g) plain flour
1 tsp bicarbonate of soda
2 1/2 tsp ground cinnamon
2 1/2 tsp ground nutmeg
2 cups (440g) caster sugar
3 1/2 cups coarsely grated carrot
100g walnuts, roughly chopped
1 1/4 cups (310ml) vegetable oil
5 eggs, lightly beaten
300g sour cream
2 tsp vanilla extract
Cream cheese frosting
500g cream cheese, softened
1 tsp vanilla extract
3 1/3 cups (500g) icing sugar
Candied carrot
1 large carrot, shredded lengthways using a zester, plus 1 small carrot
1 cup (220g) caster sugar
1 green jelly snake, cut into thin strips
Method
Preheat oven to 180掳C. Grease and line a 25cm round cake pan with baking paper.
Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.
Help! I need a GREAT carrot cake recipe!
try this:
A spiced carrot cake with pecans or walnuts.
Cook Time: 1 hour
Ingredients:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
Preparation:
In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350掳 for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.
lol love the last part about the scary lady
enyways when the carrot cake is done can i come :)
Oh,this one is SO easy it isn't funny.And it is delicious!! Everyone who has tasted it wants the recipe!
Baby Food Carrot Cake
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
3 jars (3 -4 oz.) pureed baby food carrots,plus one carrot,finely grated ( you can omit this if you want;I add it for more texture and a more ';adult'; flavor.)
4 eggs
1 tsp. vanilla
1 c. chopped nuts
Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven. Cool and frost. Sprinkle with crushed walnuts.
Cream Cheese Frosting
1 lg. ( 8 oz.) pkg. cream cheese (room temperature)
1/4 c. butter
1 box powdered sugar
1 tsp. vanilla
Milk
Cream butter,cheese and sugar,add a little milk as needed,then stir in vanilla. You can use an electric mixer for a smoother frosting.
I swear,this is so easy and is absolutely delicious!
A recipe for carrot cake, tried and tested (also tasted!) many many times!
2 cups plain flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/4 cup oil
2 cups sugar
3 cups grated carrot
preheat oven to 350oF (around 180oc)
Grease tins
Sift flour, baking powder, cinnamon and salt together in a bowl.
Combine eggs, oil and sugar. Beat until smooth.
Whisk in flour mix and carrots.
Pour in to tin
Bake for 40 minutes (approximately)
This recipe is easy and tastes light and moist.
I made it for my husband back when we were just friends, then when we were dating, and all the way through, even on our wedding day we had carrot cake! :) So it must be good...
4 Etra large eggs
1 3/4 cup Sugar
1 1/2 cup Vegetable oil
2 tsp Vanilla extract
2 cup Flour, sifted
1/2 tsp Salt
2 tsp Baking soda
2 tsp Cinnamon, ground
1 tsp Ginger, ground
1/8 tsp Cloves, ground
1/8 tsp Nutmeg, grated
1 lb Carrots, peeled and grated
1 cup Walnut, pieces
1 lb Cream cheese, room temp.
1 Butter, stick,softened
2 cup Confectioners',sugar,sifted
1 tsp Vanilla
2 tbsp Dark rum or brandy
Beat the eggs with the sugar until fluffy.Slowly add the oil in a
steady stream mixing constantly.Mix in the vanilla.
Sift the flour with the salt,baking soda,cinnamon,ginger,cloves and
nutmeg and mix well.Fold the carrots and walnut pieces into the
batter.Pour into two greased and flourd 9'; layer pans and bake in a
preheated 350 deg.oven for 45 minutes or until a tester comes out
with a crumb clinging to it....
Cool on a rack for 10 minutes in the pans.Unmold,and allow to finish
cooling.Meanwhile,mix up the icing by beating the cream cheese until
smooth with the butter.Add the confectioners' sugar and beat until
very light and fluffy.Mix in the vanilla and rum or brandy...
Place one layer on a serving plate.Frost the top with a thick coat
of the cream cheese icing.Top with the other layer of the cake.Frost
the sides and top of the cake with the remaining icing,swirling the
icing on top.Makes 12 servings...
Ingredients (serves 10)
2 cups (300g) self-raising flour
1 1/2 cups (225g) plain flour
1 tsp bicarbonate of soda
2 1/2 tsp ground cinnamon
2 1/2 tsp ground nutmeg
2 cups (440g) caster sugar
3 1/2 cups coarsely grated carrot
100g walnuts, roughly chopped
1 1/4 cups (310ml) vegetable oil
5 eggs, lightly beaten
300g sour cream
2 tsp vanilla extract
Cream cheese frosting
500g cream cheese, softened
1 tsp vanilla extract
3 1/3 cups (500g) icing sugar
Candied carrot
1 large carrot, shredded lengthways using a zester, plus 1 small carrot
1 cup (220g) caster sugar
1 green jelly snake, cut into thin strips
Method
Preheat oven to 180掳C. Grease and line a 25cm round cake pan with baking paper.
Sift flours, soda and spices into a large bowl. Add caster sugar, grated carrot and walnuts and stir to combine.
In a separate bowl, whisk oil, eggs, sour cream and vanilla until smooth.
Add to dry ingredients and stir until just combined. Pour into pan, smoothing top with a spatula. Bake in the oven for 2 hours or until a skewer inserted into the centre comes out clean. Stand for 20 minutes, then turn out onto a rack to cool.
For frosting, beat cream cheese using electric beaters until smooth. Add vanilla and beat well. Gradually add icing sugar, beating until smooth and creamy.
Split cooled cake into 2 layers. Spread bottom layer with half the frosting. Add top, then spread with remaining frosting.
For candied carrot, cut a 4cm piece from the end of the small carrot and use a vegetable peeler to make a small carrot shape. Place sugar and 1 cup (250ml) water in a pan over low heat, stirring to dissolve sugar. Add the mini carrot and simmer for 1-2 minutes until just tender. Remove and set aside. Add the shredded carrot to the pan and cook for 3-4 minutes until candied and transparent. Remove and set aside. Turn heat to medium and allow liquid to bubble for 1-2 minutes until reduced and syrupy, then remove from heat. Add mini carrot and shreds and allow to cool. To decorate, drain carrot and shreds on paper towel. Spread shreds around edge of frosted cake. Place mini carrot in centre, then arrange snake strips as leaves.
Help! I need a GREAT carrot cake recipe!
try this:
A spiced carrot cake with pecans or walnuts.
Cook Time: 1 hour
Ingredients:
2 cups sugar
1 1/2 cups vegetable oil
4 eggs, beaten
3 cups self-rising flour
2 teaspoons ground cinnamon
2 cups grated carrot
1 1/2 cups chopped pecans or walnuts
Preparation:
In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350掳 for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.
lol love the last part about the scary lady
enyways when the carrot cake is done can i come :)
Oh,this one is SO easy it isn't funny.And it is delicious!! Everyone who has tasted it wants the recipe!
Baby Food Carrot Cake
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 1/2 c. oil
3 jars (3 -4 oz.) pureed baby food carrots,plus one carrot,finely grated ( you can omit this if you want;I add it for more texture and a more ';adult'; flavor.)
4 eggs
1 tsp. vanilla
1 c. chopped nuts
Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven. Cool and frost. Sprinkle with crushed walnuts.
Cream Cheese Frosting
1 lg. ( 8 oz.) pkg. cream cheese (room temperature)
1/4 c. butter
1 box powdered sugar
1 tsp. vanilla
Milk
Cream butter,cheese and sugar,add a little milk as needed,then stir in vanilla. You can use an electric mixer for a smoother frosting.
I swear,this is so easy and is absolutely delicious!
A recipe for carrot cake, tried and tested (also tasted!) many many times!
2 cups plain flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
4 eggs
1 1/4 cup oil
2 cups sugar
3 cups grated carrot
preheat oven to 350oF (around 180oc)
Grease tins
Sift flour, baking powder, cinnamon and salt together in a bowl.
Combine eggs, oil and sugar. Beat until smooth.
Whisk in flour mix and carrots.
Pour in to tin
Bake for 40 minutes (approximately)
This recipe is easy and tastes light and moist.
I made it for my husband back when we were just friends, then when we were dating, and all the way through, even on our wedding day we had carrot cake! :) So it must be good...
4 Etra large eggs
1 3/4 cup Sugar
1 1/2 cup Vegetable oil
2 tsp Vanilla extract
2 cup Flour, sifted
1/2 tsp Salt
2 tsp Baking soda
2 tsp Cinnamon, ground
1 tsp Ginger, ground
1/8 tsp Cloves, ground
1/8 tsp Nutmeg, grated
1 lb Carrots, peeled and grated
1 cup Walnut, pieces
1 lb Cream cheese, room temp.
1 Butter, stick,softened
2 cup Confectioners',sugar,sifted
1 tsp Vanilla
2 tbsp Dark rum or brandy
Beat the eggs with the sugar until fluffy.Slowly add the oil in a
steady stream mixing constantly.Mix in the vanilla.
Sift the flour with the salt,baking soda,cinnamon,ginger,cloves and
nutmeg and mix well.Fold the carrots and walnut pieces into the
batter.Pour into two greased and flourd 9'; layer pans and bake in a
preheated 350 deg.oven for 45 minutes or until a tester comes out
with a crumb clinging to it....
Cool on a rack for 10 minutes in the pans.Unmold,and allow to finish
cooling.Meanwhile,mix up the icing by beating the cream cheese until
smooth with the butter.Add the confectioners' sugar and beat until
very light and fluffy.Mix in the vanilla and rum or brandy...
Place one layer on a serving plate.Frost the top with a thick coat
of the cream cheese icing.Top with the other layer of the cake.Frost
the sides and top of the cake with the remaining icing,swirling the
icing on top.Makes 12 servings...
Does anyone have a good chocolate cake recipe?
My fiance gets paid tomorrow. He does so much for me, and it seems like the only thing that I can ever do to pay him back is cook. He loves my cooking, but I'm looking for something to really blow his mind. Plus, my sister just had a baby and she's been having a hard go at it and I'm sure a chocolate cake would really lift everybody's spirits. I'm looking for a blow your mind out of this world kind of cake that's super super chocolatey. Like, could give you diabetes kind of chocolate. (Not literally) Are there any cooks out there who could help me out? A frosting recipe would be appreciated too. Thank you.Does anyone have a good chocolate cake recipe?
Here is a recipes for a cake called ';Too Much Chocolate Cake'; that I found off of allrecipes.com. It's a great website with recipes that have been reviewed by cooks (beginner through expert) who have tried them firsthand. This recipe has the highest rating on allrecipes and has won several awards. I'll post the link below, just in case you want to read the reviews or use the website to search through other recipes! Hope this helps! ;o)
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.
http://allrecipes.com/Recipe/Too-Much-Ch鈥?/a>
Take care!Does anyone have a good chocolate cake recipe?
Try this recipe...
~World's Best Chocolate Cake~
Ingredients:
# 2 cups all-purpose flour
# 2 eggs
# 2 cups white sugar
# 2 teaspoons vanilla
# 1 cup dark cocoa
# 2 cups hot water
# 2 teaspoons baking soda
# 1 cup vegetable oil
Directions:
Mix all ingredients in large bowl at medium speed until combined. Grease 9X13 pan. Pour mixture in pan. Bake at 350 degrees for 35 minutes.
Enjoy!!! :)
Great Chocolate Cake
Ingredients-
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water
Preparation-
Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
Bring eggs to room temperature and separate.
Melt dark chocolate and butter or margarine over low heat.
Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
Pour into prepared pan, and bake for 20 to 30 minutes.
Chocolate Dream Cake
2 Cups Sugar
1 3/4 Cups All-purpose Flour
3/ Cup Hershey's Cocoa
2 Baking Soda
1 tablespoon Baking Powder
1 tablespoon Salt
2 Eggs
1 Cup Buttermilk Or Sour Milk*
1 Cup Strong Black Coffee
Or 2 tablespoons Powdered Instant Plus 1 Cup Water
1/2 Cup Vegetable Oil
1 teaspoon Vanilla Extract
Preheat Oven To 350掳f.
Grease And Flour Two 9-inch Round Baking Pans Or One 13 X 9 X2-inch Baking Pan.
Stir Together Sugar, Flour, Cocoa, Baking Soda, Baking Powder And Salt In Large Bowl. Add Eggs, Buttermilk, Coffee, Oil And Vanilla; Beat On Medium Speed Of Mixer 2 Minutes (batter Will Be Thin). Pour Batter Evenly Into Prepared Pans.
Bake 30 To 35 Minutes For Round Pans, 35 To 40 Minutes For Rectangular Pan Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool 10 Minutes; Remove From Pans To Wire Racks. Cool Completely. Frost As Desired.
* To Sour Milk: Use 1 Tablespoon White Vinegar Plus Milk To Equal 1 Cup.
CHOCOLATE FUDGE FROSTING
1 stick margarine
4 tblsp Hershey's cocoa
6 tblsp milk
1 pound confectioners sugar
1 tsp vanilla
1 cup (or more) chopped pecans
Place margarine, cocoa, and milk in saucepan and bring to a boil. Be careful not to burn. Add powdered sugar, vanilla, and pecans. Mix well.
As soon as you take the cake from the oven, poke holes in it and spread the frosting on the hot cake. Serve from pan.
BONUS: Using the Chocolate Fudge Frosting recipe above, add just 4 tblsp of milk instead of 6. Follow directions as given. Pour into a buttered 8 or 9 inch square pan. Some of the best Fudge there is and it's fool proof.
Johnny Carino's Chocolate Cake Recipe
CHOCOLATE ITALIAN CAKE
WITH CHOCOLATE CREAM CHEESE FROSTING
Source: Southern Living Magazine, November 2002
Makes 10 to 12 servings
This wonderful cake is a chocolate version of the classic Italian Cream Cake.
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting (recipe follows)
pecan halves (for garnish)
Preheat oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
Beat egg whites at high speed with an electric mixer until stiff peaks form;
set aside.
Beat butter and shortening until creamy; gradually add sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low speed
until blended after each addition.
Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour
batter into prepared pans.
Bake at 325 degrees F for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes.
Remove cake layers to wire racks, and cool completely.
Spread Chocolate-Cream Cheese Frosting between layers and on top
and sides of cake. Garnish, if desired.
CHOCOLATE-CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans
Beat together cream cheese, butter, vanilla, and cinnamon at
medium speed with an electric mixer until creamy. Combine powdered s
ugar and cocoa; gradually add to butter mixture alternately with buttermilk,
beginning and ending with powdered sugar mixture. Beat at low speed until b
lended after each addition. Stir in pecans. Makes 4 cups
this is a nice recipe...
http://www.filipinoes.net/pinoy-7519/0.htm
chocolate cupcake
Ingredients:
鈥?1/2 Cup cocoa powder
鈥?1 Egg
鈥?1 tbsp Oil
鈥?1 tsp Vanilla extract
鈥?1 1/3 Cups flour
鈥?1 1/2 tsp Baking powder
鈥?1 1/2 tsp Baking soda
鈥?1/2 tsp Salt
鈥?3/4 Cup dark brown sugar
鈥?2/3 Cup skim milk
鈥?1/4 Cup apple sauce
鈥?Sugar
How to make Chocolate Cupcakes:
鈥?Heat oven to 350 degree F.
鈥?Take paper liners and line 12 muffin cups.
鈥?Mix cocoa, flour, soda, baking powder and salt.
鈥?Beat the ingredients for few minutes until combined.
鈥?Add milk to the flour mixture alternately until just combined.
鈥?Pour this preparation into muffin cups.
鈥?Bake it for about 20 minutes.
鈥?Remove and cool on wire rack for half an hour.
鈥?Chocolate Cupcakes are ready.
Chocolate Pound Cake
Ingredients:
鈥?1/4 Cup process cocoa
鈥?2-1/4 Cups cake flour
鈥?3/4 Cup sugar
鈥?3 Egg whites
鈥?1 tsp Powdered sugar
鈥?2 tsp Vanilla
鈥?3/4 tsp Baking soda
鈥?8 Ounces low-fat yogurt
鈥?1/4 Cup margarine
鈥?1/4 tsp Salt
鈥?1/4 Cup prune puree
How to make Chocolate Pound Cake:
鈥?Coat the sides and bottom of a loaf pan with cooking spray.
鈥?Sprinkle with one teaspoon flour and leave aside.
鈥?Blend prune puree with margarine.
鈥?Add sugar and beat properly.
鈥?Pour egg whites and beat again for 5 minutes until blended.
鈥?Now add vanilla.
鈥?Mix together the remaining flour, soda, cocoa and salt.
鈥?Add it to the prune puree blend alternatively with yoghurt. End with dry ingredients.
鈥?Pour this mixture into loaf pan.
鈥?Bake for 55-60 minutes at 350 degrees F
鈥?Cool for 10 minutes and remove.
鈥?Chocolate Pound Cake is ready.
Chocolate Chiffon Cake
Ingredients:
鈥?1/2 Cup baking cocoa
鈥?2 Squares chocolate, unsweetened and melted
鈥?1-3/4 Cups cake flour
鈥?1-3/4 Cups sugar
鈥?1/3 Cup butter or margarine
鈥?1 tbsp Chopped nuts
鈥?7 Eggs, separated
鈥?1/2 Cup vegetable oil
鈥?3/4 Cup boiling water
鈥?2 tsp Vanilla extract
鈥?1-1/2 tsp Baking soda
鈥?1/4 tsp Cream of tartar
鈥?2 Cps confectioners' sugar
鈥?1-1/2 tsp Vanilla extract
鈥?1 tsp Salt
鈥?3 tbsp Hot water
How to make :
鈥?In a medium bowl, add cocoa and water until smooth; and allow it to cool for twenty minutes.
鈥?In a mixing bowl, combine sugar, baking soda, flour and salt. Add vanilla, egg yolks, oil and cocoa mixture; beat until smooth and blends well.
鈥?In a different mixing bowl, beat egg whites and 1/4 cream of tartar; now fold into egg yolk mixture.
鈥?Pour into a tube pan and bake at 325 degrees F for an hour. Remove cake from the pan.
鈥?For the purpose of icing, in a medium saucepan melt butter. After removing from the heat; stir in chocolate, sugar and vanilla.
鈥?Make it sure to stir in enough water until desired consistency comes; drizzle over cake. Sprinkle with nuts. ready to serve
hope u like them
Here is a recipes for a cake called ';Too Much Chocolate Cake'; that I found off of allrecipes.com. It's a great website with recipes that have been reviewed by cooks (beginner through expert) who have tried them firsthand. This recipe has the highest rating on allrecipes and has won several awards. I'll post the link below, just in case you want to read the reviews or use the website to search through other recipes! Hope this helps! ;o)
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.
http://allrecipes.com/Recipe/Too-Much-Ch鈥?/a>
Take care!Does anyone have a good chocolate cake recipe?
Try this recipe...
~World's Best Chocolate Cake~
Ingredients:
# 2 cups all-purpose flour
# 2 eggs
# 2 cups white sugar
# 2 teaspoons vanilla
# 1 cup dark cocoa
# 2 cups hot water
# 2 teaspoons baking soda
# 1 cup vegetable oil
Directions:
Mix all ingredients in large bowl at medium speed until combined. Grease 9X13 pan. Pour mixture in pan. Bake at 350 degrees for 35 minutes.
Enjoy!!! :)
Great Chocolate Cake
Ingredients-
14 ounces bittersweet chocolate
3 1/3 tablespoons butter
4 eggs
1 1/2 tablespoons all-purpose flour
1 teaspoon water
Preparation-
Preheat oven to 400 degrees F ( 200 degrees C). Grease and flour one 9 inch round pan.
Bring eggs to room temperature and separate.
Melt dark chocolate and butter or margarine over low heat.
Beat egg yolks, flour, and water. Add the chocolate mixture. Beat the egg whites, and fold into the chocolate batter.
Pour into prepared pan, and bake for 20 to 30 minutes.
Chocolate Dream Cake
2 Cups Sugar
1 3/4 Cups All-purpose Flour
3/ Cup Hershey's Cocoa
2 Baking Soda
1 tablespoon Baking Powder
1 tablespoon Salt
2 Eggs
1 Cup Buttermilk Or Sour Milk*
1 Cup Strong Black Coffee
Or 2 tablespoons Powdered Instant Plus 1 Cup Water
1/2 Cup Vegetable Oil
1 teaspoon Vanilla Extract
Preheat Oven To 350掳f.
Grease And Flour Two 9-inch Round Baking Pans Or One 13 X 9 X2-inch Baking Pan.
Stir Together Sugar, Flour, Cocoa, Baking Soda, Baking Powder And Salt In Large Bowl. Add Eggs, Buttermilk, Coffee, Oil And Vanilla; Beat On Medium Speed Of Mixer 2 Minutes (batter Will Be Thin). Pour Batter Evenly Into Prepared Pans.
Bake 30 To 35 Minutes For Round Pans, 35 To 40 Minutes For Rectangular Pan Or Until Wooden Pick Inserted In Center Comes Out Clean. Cool 10 Minutes; Remove From Pans To Wire Racks. Cool Completely. Frost As Desired.
* To Sour Milk: Use 1 Tablespoon White Vinegar Plus Milk To Equal 1 Cup.
CHOCOLATE FUDGE FROSTING
1 stick margarine
4 tblsp Hershey's cocoa
6 tblsp milk
1 pound confectioners sugar
1 tsp vanilla
1 cup (or more) chopped pecans
Place margarine, cocoa, and milk in saucepan and bring to a boil. Be careful not to burn. Add powdered sugar, vanilla, and pecans. Mix well.
As soon as you take the cake from the oven, poke holes in it and spread the frosting on the hot cake. Serve from pan.
BONUS: Using the Chocolate Fudge Frosting recipe above, add just 4 tblsp of milk instead of 6. Follow directions as given. Pour into a buttered 8 or 9 inch square pan. Some of the best Fudge there is and it's fool proof.
Johnny Carino's Chocolate Cake Recipe
CHOCOLATE ITALIAN CAKE
WITH CHOCOLATE CREAM CHEESE FROSTING
Source: Southern Living Magazine, November 2002
Makes 10 to 12 servings
This wonderful cake is a chocolate version of the classic Italian Cream Cake.
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting (recipe follows)
pecan halves (for garnish)
Preheat oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
Beat egg whites at high speed with an electric mixer until stiff peaks form;
set aside.
Beat butter and shortening until creamy; gradually add sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately
with buttermilk, beginning and ending with flour mixture. Beat at low speed
until blended after each addition.
Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour
batter into prepared pans.
Bake at 325 degrees F for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes.
Remove cake layers to wire racks, and cool completely.
Spread Chocolate-Cream Cheese Frosting between layers and on top
and sides of cake. Garnish, if desired.
CHOCOLATE-CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16-ounce) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans
Beat together cream cheese, butter, vanilla, and cinnamon at
medium speed with an electric mixer until creamy. Combine powdered s
ugar and cocoa; gradually add to butter mixture alternately with buttermilk,
beginning and ending with powdered sugar mixture. Beat at low speed until b
lended after each addition. Stir in pecans. Makes 4 cups
this is a nice recipe...
http://www.filipinoes.net/pinoy-7519/0.htm
chocolate cupcake
Ingredients:
鈥?1/2 Cup cocoa powder
鈥?1 Egg
鈥?1 tbsp Oil
鈥?1 tsp Vanilla extract
鈥?1 1/3 Cups flour
鈥?1 1/2 tsp Baking powder
鈥?1 1/2 tsp Baking soda
鈥?1/2 tsp Salt
鈥?3/4 Cup dark brown sugar
鈥?2/3 Cup skim milk
鈥?1/4 Cup apple sauce
鈥?Sugar
How to make Chocolate Cupcakes:
鈥?Heat oven to 350 degree F.
鈥?Take paper liners and line 12 muffin cups.
鈥?Mix cocoa, flour, soda, baking powder and salt.
鈥?Beat the ingredients for few minutes until combined.
鈥?Add milk to the flour mixture alternately until just combined.
鈥?Pour this preparation into muffin cups.
鈥?Bake it for about 20 minutes.
鈥?Remove and cool on wire rack for half an hour.
鈥?Chocolate Cupcakes are ready.
Chocolate Pound Cake
Ingredients:
鈥?1/4 Cup process cocoa
鈥?2-1/4 Cups cake flour
鈥?3/4 Cup sugar
鈥?3 Egg whites
鈥?1 tsp Powdered sugar
鈥?2 tsp Vanilla
鈥?3/4 tsp Baking soda
鈥?8 Ounces low-fat yogurt
鈥?1/4 Cup margarine
鈥?1/4 tsp Salt
鈥?1/4 Cup prune puree
How to make Chocolate Pound Cake:
鈥?Coat the sides and bottom of a loaf pan with cooking spray.
鈥?Sprinkle with one teaspoon flour and leave aside.
鈥?Blend prune puree with margarine.
鈥?Add sugar and beat properly.
鈥?Pour egg whites and beat again for 5 minutes until blended.
鈥?Now add vanilla.
鈥?Mix together the remaining flour, soda, cocoa and salt.
鈥?Add it to the prune puree blend alternatively with yoghurt. End with dry ingredients.
鈥?Pour this mixture into loaf pan.
鈥?Bake for 55-60 minutes at 350 degrees F
鈥?Cool for 10 minutes and remove.
鈥?Chocolate Pound Cake is ready.
Chocolate Chiffon Cake
Ingredients:
鈥?1/2 Cup baking cocoa
鈥?2 Squares chocolate, unsweetened and melted
鈥?1-3/4 Cups cake flour
鈥?1-3/4 Cups sugar
鈥?1/3 Cup butter or margarine
鈥?1 tbsp Chopped nuts
鈥?7 Eggs, separated
鈥?1/2 Cup vegetable oil
鈥?3/4 Cup boiling water
鈥?2 tsp Vanilla extract
鈥?1-1/2 tsp Baking soda
鈥?1/4 tsp Cream of tartar
鈥?2 Cps confectioners' sugar
鈥?1-1/2 tsp Vanilla extract
鈥?1 tsp Salt
鈥?3 tbsp Hot water
How to make :
鈥?In a medium bowl, add cocoa and water until smooth; and allow it to cool for twenty minutes.
鈥?In a mixing bowl, combine sugar, baking soda, flour and salt. Add vanilla, egg yolks, oil and cocoa mixture; beat until smooth and blends well.
鈥?In a different mixing bowl, beat egg whites and 1/4 cream of tartar; now fold into egg yolk mixture.
鈥?Pour into a tube pan and bake at 325 degrees F for an hour. Remove cake from the pan.
鈥?For the purpose of icing, in a medium saucepan melt butter. After removing from the heat; stir in chocolate, sugar and vanilla.
鈥?Make it sure to stir in enough water until desired consistency comes; drizzle over cake. Sprinkle with nuts. ready to serve
hope u like them
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