THe recipe would be an old one,,i dont want a recipe of a red velvet cake that taste like a chocolate cake...i have plenty of them...red velvet cake has a taste u cant explain to anyone....im looking for something out of grandmas recipe box.Im looking for a recipe for RED VELVET CAKE!!!!!?
Grandmother's Red Velvet Cake Recipe -do not substitute ingredients or take short cuts because you will get a yucky cake.
2 2/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
1 stick butter (real butter)
1 tsp baking soda
1 tsp distilled white vinegar
1 tsp vanilla extract
3 eggs
1 c. buttermilk (no substitutees -only real buttermilk)
4 bottles red food coloring
Preheat oven to 350 degrees. Grease and flour three 9 inch round pans or line them with waxed or parchment paper. (I often will divide the batter and make 5 - 8 very thin layers. It makes the cake more decadent to me.) Cream butter and sugar. Add oil and eggs one at a time mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all 4. You want this to be a rich deep Christmas red cake not pinkish or weak red. Sift together the flour and baking soda. Alternately add the three mixtures a little at the time until all three are combined. Stir in the vanilla and mix well. Pour into the cake pans. Bake until a toothpick inserted into the center comes out clean - 20 - 25 minutes maybe more depending on your oven. Let the layers completely cool before you try to frost them.
Cream Cheese Icing
1 package of cream cheese (philiadelphia brand is best) softened at room temp.
1 stick of butter softened at room temp.
1 box confectioners sugar
1 tsp vanilla extract
1/2 - 1 c. finely chopped pecans
Mix the cream cheese and butter together until it is well combined. Add the confectioners sugar a little at a time to combine it well. Add the vanilla and mix well. Add the chopped nuts and mix until it is creamy as if whipped. Frost each layer. If you make the several thinner layers you will most likely need to make 2 batches of icing -which I do anyway because I like thick coats of icing.
This cake is fine on the countertop for a day or two. After that time refrigerate.Im looking for a recipe for RED VELVET CAKE!!!!!?
I know you don't want chocolate cake, but Red Velvet Cake is Devils Food Cake with red food coloring....pretty much 2/3 to a whole bottle for a deep red color. Frost with cream cheese icing.
Red Velvet Cake
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Grandmother Paul's Red Velvet Cake
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
go to allrecipes.com!
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Check out...
www.therecipefinder.com/easyredvelvetc鈥?br>
recipes.allinfoabout.com/desserts/cake鈥?br>
southernfood.about.com/od/cakemixrecip鈥?
www.dvo.com/newsletter/monthly/2003/no鈥?br>
www.recipelink.com/gm/31/17119
or Search yahoo for- Recipe for red velvet cake
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
www.foodnetwork.com
www.emeril.com
www.rachelray.com
Hope one of these works...
I just wanted to write as a cakes and pie that i tried ';Asia'; recipe and the cake was fab!!! if you want to try my speciality - cheese pie click on the url.
Red Velvet Cake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
A red velvet cake recipe from our forum.
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven
Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork
Click photo to enlarge
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: about 6 to 8 servings
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Wednesday, April 28, 2010
Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?
In specific, I'd like to make a cake that will come OUT of the pan; most recipes I've seen are for a 9';x13'; version. I'm thinking more along the lines of a 9';round pan--or more daringly--a Bundt--either of which seems likely to disassemble into a sloppy mess upon exit from the pan...but has anyone ever accomplished this successfully? Do I need to modify the recipe to ';Dos Leches';, or more drastically, ';Nada Leches';?? And...thanks in advance for your suggestions.Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?
This one is made in a springform pan
Tres Leches Cake
INGREDIENTS
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
This one in a bundt pan
Tres Leches (Three Milk Cake)
Recipe from: The Florida Keys Cookbook
by Victoria Shearer
Cookbook Heaven at Recipelink.com
The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.
Serves 12 to 15
1 package Betty Crocker Super Moist yellow cake mix (with pudding)
1 1/4 cups water
1/3 cup canola oil
3 eggs
1 (12-ounce) can evaporated milk
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup heavy cream
1/4 cup sweetened flaked coconut
Preheat oven to 350 degrees F.
Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.
Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.
Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.
Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)
Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.
CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:
- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.
- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.
- Bake it as a sheet cake or a layer cake.
- Frost the cake with vanilla whipped cream or fluffy white icing.
- Top it with a medley of fresh seasonal fruits.
But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.
This one give instructions for a layer cake
Pastel de Tres Leches
(Central American cake of three milks)
Yield: About 8-10 servings
INGREDIENTS
Flour 1 1/2 cups
Baking powder 1 tsp
Butter, unsalted room temperature 1/2 cup, or 8 Tbsp
Sugar 1 cup
Eggs room temperature 5 each
Vanilla 1/2 tsp
Milk 1 cup
Milk, sweetened condensed 1 cup
Milk, evaporated 2/3 cup
Whipping cream 1 1/2 cups
Sugar 1/2 to 3/4 cups
Vanilla 1 tsp
METHOD
Basic Steps: Sift → Cream → Beat → Fold → Bake → Soak → Frost
Preheat oven to 350 degrees. Grease and flour a 7';x11'; baking pan.
Sift flour and baking powder together well.
Cream butter and sugar together in a mixer on medium speed till light and fluffy.
On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
Remove bowl from mixer, and fold in flour to mix well.
Pour batter into prepared pan and bake 30 minutes or till done.
Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
VARIATIONS
Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.
NOTES
Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.
Leftovers should be refrigerated.
This one is made in a springform pan
Tres Leches Cake
INGREDIENTS
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
This one in a bundt pan
Tres Leches (Three Milk Cake)
Recipe from: The Florida Keys Cookbook
by Victoria Shearer
Cookbook Heaven at Recipelink.com
The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.
Serves 12 to 15
1 package Betty Crocker Super Moist yellow cake mix (with pudding)
1 1/4 cups water
1/3 cup canola oil
3 eggs
1 (12-ounce) can evaporated milk
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup heavy cream
1/4 cup sweetened flaked coconut
Preheat oven to 350 degrees F.
Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.
Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.
Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.
Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)
Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.
CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:
- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.
- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.
- Bake it as a sheet cake or a layer cake.
- Frost the cake with vanilla whipped cream or fluffy white icing.
- Top it with a medley of fresh seasonal fruits.
But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.
This one give instructions for a layer cake
Pastel de Tres Leches
(Central American cake of three milks)
Yield: About 8-10 servings
INGREDIENTS
Flour 1 1/2 cups
Baking powder 1 tsp
Butter, unsalted room temperature 1/2 cup, or 8 Tbsp
Sugar 1 cup
Eggs room temperature 5 each
Vanilla 1/2 tsp
Milk 1 cup
Milk, sweetened condensed 1 cup
Milk, evaporated 2/3 cup
Whipping cream 1 1/2 cups
Sugar 1/2 to 3/4 cups
Vanilla 1 tsp
METHOD
Basic Steps: Sift → Cream → Beat → Fold → Bake → Soak → Frost
Preheat oven to 350 degrees. Grease and flour a 7';x11'; baking pan.
Sift flour and baking powder together well.
Cream butter and sugar together in a mixer on medium speed till light and fluffy.
On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
Remove bowl from mixer, and fold in flour to mix well.
Pour batter into prepared pan and bake 30 minutes or till done.
Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
VARIATIONS
Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.
NOTES
Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.
Leftovers should be refrigerated.
Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
So delicious, everybody asks for the recipe!
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
The one on the back of the Hershey's coca box is the best cake. You could make a coffee frosting. I made the Hershey cake last month for my birthday and when I took it into work everybody was raving about it.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
This cake is so simple it might not be what you are looking for, but here goes.
Ingredients are; 1 box of ice cream sandwiches
1 tub of cool whip
1 pkg of your favorite choclate candies
Line the pan w/ the icecream sandwiches, spread cool whip over the entire pan of sandwiches, then crush the candies and sprinkle on top, pop in the freezer for 20 min at the least, then serve. It is very easy and everyone will wonder how you made an ice cream cake!! You will still have to cut it or you will have long pieces of cake.
Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting
Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
For cake:
Preheat oven to 325掳F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serves 12.
I have seen taking a boxed chcolate cake mixed and adding a couple of teasons of instant coffee for flavor!
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Serves 8
Prep 30 mins
Cook 1 hr 30 mins
Ready in 2 hours plus cooling time
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and ight muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.
Check the link to see a picture of it, i have eaten this and it is delicious.
Here is one that is simple but very rich. Good luck
Flourless Chocolate Cake
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract
1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Servings: 8
Yield: 1 - 8 inch round cake.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Ingredients:
3 whole eggs
3 egg whites
2 ounces of cream cheese
1 can of evaporated milk
1 can of condensed milk
1 Teaspoon of vanilla
3/4 cup of sugar
Procedure:
Take the sugar and caramelize it in a small sauce pan. Do not let the sugar burn. It should be a golden caramel color. Pour this caramel into an 8'; round dish. Make sure to coat the bottom and the sides of the pan.
Place all other ingredients in a blender and mix till it has a smooth consistency. Pour into the pan filled with caramel. Place pan in ';ba帽o de Maria';. Bano de maria is a larger pan that has an been filled with an inch of water. This will help cook the flan. Place the larger pan with flan pan in it in the oven at 350 degrees. (25-30 minutes)
You can check the flan by poking it center with a knife. If the knife comes out clean then the flan is done.
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
The one on the back of the Hershey's coca box is the best cake. You could make a coffee frosting. I made the Hershey cake last month for my birthday and when I took it into work everybody was raving about it.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
This cake is so simple it might not be what you are looking for, but here goes.
Ingredients are; 1 box of ice cream sandwiches
1 tub of cool whip
1 pkg of your favorite choclate candies
Line the pan w/ the icecream sandwiches, spread cool whip over the entire pan of sandwiches, then crush the candies and sprinkle on top, pop in the freezer for 20 min at the least, then serve. It is very easy and everyone will wonder how you made an ice cream cake!! You will still have to cut it or you will have long pieces of cake.
Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting
Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
For cake:
Preheat oven to 325掳F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serves 12.
I have seen taking a boxed chcolate cake mixed and adding a couple of teasons of instant coffee for flavor!
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Serves 8
Prep 30 mins
Cook 1 hr 30 mins
Ready in 2 hours plus cooling time
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and ight muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.
Check the link to see a picture of it, i have eaten this and it is delicious.
Here is one that is simple but very rich. Good luck
Flourless Chocolate Cake
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract
1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Servings: 8
Yield: 1 - 8 inch round cake.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Ingredients:
3 whole eggs
3 egg whites
2 ounces of cream cheese
1 can of evaporated milk
1 can of condensed milk
1 Teaspoon of vanilla
3/4 cup of sugar
Procedure:
Take the sugar and caramelize it in a small sauce pan. Do not let the sugar burn. It should be a golden caramel color. Pour this caramel into an 8'; round dish. Make sure to coat the bottom and the sides of the pan.
Place all other ingredients in a blender and mix till it has a smooth consistency. Pour into the pan filled with caramel. Place pan in ';ba帽o de Maria';. Bano de maria is a larger pan that has an been filled with an inch of water. This will help cook the flan. Place the larger pan with flan pan in it in the oven at 350 degrees. (25-30 minutes)
You can check the flan by poking it center with a knife. If the knife comes out clean then the flan is done.
I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
It's my boyfriend's birthday and he LOVES Maraschino Cherry cake. His Mom usually makes it for him but this year, I don't think that she is going to. He says that she makes the cake and the frosting as well. He is out of town until Monday so I wanted to bake it and have it ready for him when he comes home. It has to be the best (or close to it!) Thank you so much for responding!!:)I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
MARASCHINO CHERRY CAKE
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly, save juice for icing. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Icing
3/4 c. icing sugar
1/2 tsp. almond extract
1 tbsp. butter
Mix well and add enough cherry juice for spreading.I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Birthday Gift Cake
1 cup margarine or butter
8-ounce package cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
4 eggs
2 1/4 cups sifted flour
1 1/2 teaspoons baking powder
10-ounce jar maraschino cherries, drained and quartered
Preheat oven to 325 degrees.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
Add the remaining flour, cherries and nuts.
Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
Cool 5 minutes; remove from pan. Ice as desired.
Maraschino Cherry Icing
1 (2 lb) bag powdered sugar
1 cup Crisco shortening
1/2 teaspoon of clear vanilla flavoring
1/2 teaspoon butter flavoring
1 cup maraschino cherry, drain and chop
1/4 cup water
1/4 cup of reserved cherry juice
1/2 cup Cool Whip, thawed
1Combine cherry juice and water together.
2Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3Mix together at a medium speed.
4Slowly add 1/4 cup of juice mixture.
5While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6Remove bowl from mixer and scrape paddle.
7Gently fold in the well drained cherries.
8Gently fold in the Cool Whip.
9Place in a glass container with a tight fitting lid.
10Refrigerate. Will keep approximately 1 week.
11*Be sure to drain the cherries well after they are chopped or you may notice the cherries ';seep'; a little juice into the icing.
12I do not add all of the juice mixture when I make this icing.
13I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14Enjoy!
OR
you may want to present your own version ! ! !
Chocolate Cherry Cola Cake
1 box Devil Food cake mix
1 jar (10 oz) maraschino cherries with juice
1/4 cup maraschino cherry juice
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems if you want to decorated the cake
1. Heat oven to 350* degree. Chop up maraschino cherries and set aside
2. Take box cake (don't make it like the instructions on the back on the box), but take the cake powder and mix with cola, oil, eggs, and 1/4 cup maraschino cherry juice. Then throw in chopped cherries and beat for about 2 mins. Pour batter into pan.
3. Bake 35-43 mins. Cool completely.
4. In small bowl mix frosting and the marshmallow creme together and frost the cake.
If you want a nice decoration, then add
some maraschino cherries on top in a nice box pattern
(so each piece gets a cherry topping when cut and served)
or chocolate chips.
MARASCHINO CHERRY CAKE
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly, save juice for icing. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Icing
3/4 c. icing sugar
1/2 tsp. almond extract
1 tbsp. butter
Mix well and add enough cherry juice for spreading.I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Birthday Gift Cake
1 cup margarine or butter
8-ounce package cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
4 eggs
2 1/4 cups sifted flour
1 1/2 teaspoons baking powder
10-ounce jar maraschino cherries, drained and quartered
Preheat oven to 325 degrees.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
Add the remaining flour, cherries and nuts.
Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
Cool 5 minutes; remove from pan. Ice as desired.
Maraschino Cherry Icing
1 (2 lb) bag powdered sugar
1 cup Crisco shortening
1/2 teaspoon of clear vanilla flavoring
1/2 teaspoon butter flavoring
1 cup maraschino cherry, drain and chop
1/4 cup water
1/4 cup of reserved cherry juice
1/2 cup Cool Whip, thawed
1Combine cherry juice and water together.
2Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3Mix together at a medium speed.
4Slowly add 1/4 cup of juice mixture.
5While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6Remove bowl from mixer and scrape paddle.
7Gently fold in the well drained cherries.
8Gently fold in the Cool Whip.
9Place in a glass container with a tight fitting lid.
10Refrigerate. Will keep approximately 1 week.
11*Be sure to drain the cherries well after they are chopped or you may notice the cherries ';seep'; a little juice into the icing.
12I do not add all of the juice mixture when I make this icing.
13I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14Enjoy!
OR
you may want to present your own version ! ! !
Chocolate Cherry Cola Cake
1 box Devil Food cake mix
1 jar (10 oz) maraschino cherries with juice
1/4 cup maraschino cherry juice
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems if you want to decorated the cake
1. Heat oven to 350* degree. Chop up maraschino cherries and set aside
2. Take box cake (don't make it like the instructions on the back on the box), but take the cake powder and mix with cola, oil, eggs, and 1/4 cup maraschino cherry juice. Then throw in chopped cherries and beat for about 2 mins. Pour batter into pan.
3. Bake 35-43 mins. Cool completely.
4. In small bowl mix frosting and the marshmallow creme together and frost the cake.
If you want a nice decoration, then add
some maraschino cherries on top in a nice box pattern
(so each piece gets a cherry topping when cut and served)
or chocolate chips.
Has any one got a decent recipe for a cheese cake?
i am making a cheese cake for my family but i dont know how to make it can any one help me asap please
Thank you
Has any one got a decent recipe for a cheese cake?
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375潞F. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325潞F. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is firm.
Has any one got a decent recipe for a cheese cake?
white choc hazelnut cheesecake
Ingredients:
Crust:
陆 cup (1 stick or 110 grams) unsalted butter, melted
1 cup (230 ml) graham cracker crumbs
录 cup (60 ml) sugar
陆 cup (115 ml) ground toasted hazelnuts
Filling:
2 pounds (900 grams鈥?) cream cheese, softened
1 录 cups (290 ml) sugar
4 large eggs, at room temperature
3 ounces (85 grams) white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup (230 ml) coarsely chopped toasted hazelnuts
1 cup (230 ml) coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
Instructions:
Preheat oven to 325 F/165 C degrees.
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts. Press into the bottom of a buttered 10-inch/25 cm spring form pan. Bake for 10 minutes. Remove from oven and cool on a rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the white chocolate and the liqueur until well combined.
Pour the batter into the prepared pan and set the pan on a baking sheet. After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake. Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
1. 18 OREO Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
8. 1/2 cup whipping cream
2. Cooking Directions
1. Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
4. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings
i use this recipe - it makes a lovely cake and never goes wrong:
ricotta cheescake
pastry:
* 175 g plain flour
* 3 tbsp caster sugar
* 115 g chilled butter
* 1 egg yolk
* a pich of salt
combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.
use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.
preheat the oven to 190C.
filling:
* 450 g ricotta cheese
* 120 ml double cream
* 85 g caster sugar
* finely grated rind of 1 orange and 1 lemon rind
* 2 eggs + 1 yolk
place all ingredients in a bowl and beat together until well combined and smooth.
take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).
roll the rest of the pastry and cut into 1.5cm strips.
spoon the filling into the shell and arrange the strips on top in a lattice pattern.
bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.
serve with fruit.
http://evut.webnode.com/products/ricotta鈥?/a>
Tesco Finest - cheat!makeup stores
Thank you
Has any one got a decent recipe for a cheese cake?
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375潞F. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325潞F. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is firm.
Has any one got a decent recipe for a cheese cake?
white choc hazelnut cheesecake
Ingredients:
Crust:
陆 cup (1 stick or 110 grams) unsalted butter, melted
1 cup (230 ml) graham cracker crumbs
录 cup (60 ml) sugar
陆 cup (115 ml) ground toasted hazelnuts
Filling:
2 pounds (900 grams鈥?) cream cheese, softened
1 录 cups (290 ml) sugar
4 large eggs, at room temperature
3 ounces (85 grams) white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup (230 ml) coarsely chopped toasted hazelnuts
1 cup (230 ml) coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
Instructions:
Preheat oven to 325 F/165 C degrees.
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts. Press into the bottom of a buttered 10-inch/25 cm spring form pan. Bake for 10 minutes. Remove from oven and cool on a rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the white chocolate and the liqueur until well combined.
Pour the batter into the prepared pan and set the pan on a baking sheet. After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake. Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
1. 18 OREO Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
8. 1/2 cup whipping cream
2. Cooking Directions
1. Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
4. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings
i use this recipe - it makes a lovely cake and never goes wrong:
ricotta cheescake
pastry:
* 175 g plain flour
* 3 tbsp caster sugar
* 115 g chilled butter
* 1 egg yolk
* a pich of salt
combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.
use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.
preheat the oven to 190C.
filling:
* 450 g ricotta cheese
* 120 ml double cream
* 85 g caster sugar
* finely grated rind of 1 orange and 1 lemon rind
* 2 eggs + 1 yolk
place all ingredients in a bowl and beat together until well combined and smooth.
take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).
roll the rest of the pastry and cut into 1.5cm strips.
spoon the filling into the shell and arrange the strips on top in a lattice pattern.
bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.
serve with fruit.
http://evut.webnode.com/products/ricotta鈥?/a>
Tesco Finest - cheat!
Recipe for ';Molten Chocolate Cake';?
Are you talking about the one they serve at Chilis? I use to be a manager there. Ice cream went on top of the chocalate cake that was sent to us which had a chocolate sauce in the middle that melted when microwaved for 30 sec and the icecream was topped with a hard shell coating.Recipe for ';Molten Chocolate Cake';?
Molten Chocolate Cakes
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce (see recipe below)
Whipped cream
Shaved Chocolate
Preheat oven to 375掳F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until ';ribbon'; stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too ';molten,'; or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon pure almond extract
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops pure almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.Recipe for ';Molten Chocolate Cake';?
I've never had the cake at chili's, but this sounds like it is similar. I've made these at home before. The trick is not to overcook them.
Choco-Hoto-Pots
Recipe created by Nigella Lawson
Seen on the show What Ya Cookin'?
Makes 4 servings
Nigella Lawson's Choco-Hoto-Pots Forget about the calories鈥攋ust sit back and enjoy the decadence provided in this warm chocolate treat.
INGREDIENTS
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
Place baking sheet in an oven preheated to 400掳. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Molten Chocolate Cake
Ingredients:
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Directions:
Preheat the oven to 450茂驴陆. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.
****************************
Molten Chocolate Cake
8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour
Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
Optional Garnitures:
White Chocolate Ganache:
2 cups heavy cream
8 ounces white chocolate, chopped
Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
Satin Chocolate-Mint Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
go under www. recipezaar.com %26amp; put under recipes for Molten Chocolate Cake?
http://en.wikipedia.org/wiki/Molten_choc鈥?/a>
Dark Molten Chocolate
PREP TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 12 servings
US METRIC
INGREDIENTS
6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
DIRECTIONS
Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
Molten Chocolate Cakes
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce (see recipe below)
Whipped cream
Shaved Chocolate
Preheat oven to 375掳F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until ';ribbon'; stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too ';molten,'; or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon pure almond extract
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops pure almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.Recipe for ';Molten Chocolate Cake';?
I've never had the cake at chili's, but this sounds like it is similar. I've made these at home before. The trick is not to overcook them.
Choco-Hoto-Pots
Recipe created by Nigella Lawson
Seen on the show What Ya Cookin'?
Makes 4 servings
Nigella Lawson's Choco-Hoto-Pots Forget about the calories鈥攋ust sit back and enjoy the decadence provided in this warm chocolate treat.
INGREDIENTS
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
Place baking sheet in an oven preheated to 400掳. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Molten Chocolate Cake
Ingredients:
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Directions:
Preheat the oven to 450茂驴陆. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.
****************************
Molten Chocolate Cake
8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour
Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
Optional Garnitures:
White Chocolate Ganache:
2 cups heavy cream
8 ounces white chocolate, chopped
Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
Satin Chocolate-Mint Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
go under www. recipezaar.com %26amp; put under recipes for Molten Chocolate Cake?
http://en.wikipedia.org/wiki/Molten_choc鈥?/a>
Dark Molten Chocolate
PREP TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 12 servings
US METRIC
INGREDIENTS
6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
DIRECTIONS
Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
I need a recipe for a birthday cake for a diabetic?
Angel food cake is a good cake for a diabetic. You can serve it with a little sugar-free whipped cream. I also have a recipe for a dessert that could substitute for a cake.
Diabetic Banana Split Dessert (This recipe will be enjoyed by everyone.)
.Ingredients:
鈥?2 C graham cracker crumbs
鈥?1 stick margarine
鈥?1/3 C Splenda
鈥?1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed
鈥?5 Bananas
鈥?1 20-oz. can of crushed pineapple in unsweetened syrup, drained
鈥?1 8-oz. container frozen light whipped dessert topping, thawed
鈥?1/2 C. chopped walnuts
鈥?
鈥?
Method:
Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled Graham cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts.
Number of servings: 12I need a recipe for a birthday cake for a diabetic?
You may want to try allreceipes.com or go to http://www.everydayhealth.com/publicsite/recipes/index.aspxI need a recipe for a birthday cake for a diabetic?
Use splenda in your recipe and on the box it tells how to substitute with any of your favorite recipes.
I have a 11 year old diabetic that just celebrated a birthday. I had the bakery use Splenda. Not one child or adult at the party even realized the difference. Everyone said it was delicious!!
Diabetic Banana Split Dessert (This recipe will be enjoyed by everyone.)
.Ingredients:
鈥?2 C graham cracker crumbs
鈥?1 stick margarine
鈥?1/3 C Splenda
鈥?1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed
鈥?5 Bananas
鈥?1 20-oz. can of crushed pineapple in unsweetened syrup, drained
鈥?1 8-oz. container frozen light whipped dessert topping, thawed
鈥?1/2 C. chopped walnuts
鈥?
鈥?
Method:
Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled Graham cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts.
Number of servings: 12I need a recipe for a birthday cake for a diabetic?
You may want to try allreceipes.com or go to http://www.everydayhealth.com/publicsite/recipes/index.aspxI need a recipe for a birthday cake for a diabetic?
Use splenda in your recipe and on the box it tells how to substitute with any of your favorite recipes.
I have a 11 year old diabetic that just celebrated a birthday. I had the bakery use Splenda. Not one child or adult at the party even realized the difference. Everyone said it was delicious!!
Easy cake cookie recipe?
i dont have 2 much at home and dont wanna go shopping,,, i have white flour, milk, eggs, sugar, sugar powder, salt, vinegar, baking soda, vanilla drops... any tips?Easy cake cookie recipe?
';You can try this recipe if you have butter at home.
Butter Cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 1 Hour 40 Minutes
Servings: 36
';This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.';
Ingredients:
1 cup butter
1 cup white sugar
1 egg 2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions:
1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 7/19/2009Easy cake cookie recipe?
Check out Recipezaar.com. Type in cookies. You'll get a gazillion hits, then look for the box that says Filter By Ingredient, then it gives you a list of the most used cookie ingredients, click the ones you have and it will give you all the hits that match it. It's awesome for anything you want to make!!!
';You can try this recipe if you have butter at home.
Butter Cookies
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 1 Hour 40 Minutes
Servings: 36
';This is a simple butter cookie that can be used in a cookie press, as a drop cookie or made into a roll and sliced. There is no mystery cookie for a cookie press...any stiff butter type can be used. Just be sure to chill it thoroughly so it keeps its shape while baking.';
Ingredients:
1 cup butter
1 cup white sugar
1 egg 2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions:
1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 7/19/2009Easy cake cookie recipe?
Check out Recipezaar.com. Type in cookies. You'll get a gazillion hits, then look for the box that says Filter By Ingredient, then it gives you a list of the most used cookie ingredients, click the ones you have and it will give you all the hits that match it. It's awesome for anything you want to make!!!
Does anyone have a recipe for carrot cake ice cream?
its so delicious i bought the wal-mart brand a year ago but they stopped selling that flavor since no one sells it i need a homemade recipe thanksDoes anyone have a recipe for carrot cake ice cream?
Quick way.
Either bake or buy a carrot cake. Let it sit uncovered overnight to firm up a bit.
Buy a good quality French Vanilla Ice Cream. Let it soften but not melt.
Break your cake in size pieces you like and add to the ice cream.
Freeze.Does anyone have a recipe for carrot cake ice cream?
Carrot Cake Ice Cream
Prep Time: 30 minutes
Ingredients:
5 egg yolks
4 cups whole milk
2 cups heavy cream
1 cup white sugar
8 ounces (one package) cream cheese (room temperature)
1 tsp vanilla
1/4 teaspoon ground cinnamon
1 cup brown sugar
1/4 cup butter
1 1/2 cups grated carrot
1/2 cup golden raisins
1 tablespoon dark rum (optional)
Preparation:
In a large pot, heat the milk and cream to a simmer. In a large bowl, add the egg yolks and white sugar. Beat with a whisk until the mixture thickens and becomes a pale yellow.
Slowly, while whisking vigorously, add a little (1/2 cup)of the hot milk and cream to the sugared eggs. Continue to add the hot milk and cream until all of it has been combined with the sugared eggs. Don't add the hot liquid too fast or the eggs will cook and lumps will form in the mixture.
Add the milk and eggs mixture back to the original pot and place over low heat. Heat the mixture while constantly stirring with a rubber spatula. Do not let the mixture boil or it will curdle. The mixture will slowly begin to thicken. When it is thick enough to coat the back of a spoon it's done (about 7 to 10 minutes). Immediately remove heat and cool the mixture as fast as possible, preferably in an ice bath [Fill a large container or your kitchen sink with some ice and cold water. Transfer the ice cream mixture to another container (preferably stainless steel) and immerse it in the ice bath. Stir the mixture to cool it even faster.]
When the mixture has cooled to room temperature or below, stir in the vanilla and cinnamon. Add the cream cheese and beat with a hand mixer until well combined. It's okay if there's a few small chunks of cream cheese. Cover the container and refrigerate for at least 4 hours, preferably overnight.
While the cream mixture is cooling, combine the brown sugar and butter in small pot over medium heat. When the sugar and butter are melted, stir in the carrots and raisins. Continue to cook for another 5 minutes until the mixture thickens. Remove from heat and allow to cool to room temperature. Fold this mixture into the cream mix with a rubber spatula.
When everything is sufficiently cold, give the mix a good stir to distribute all the bits evenly and add to an ice cream maker. Churn the mix according to the manufacturers directions.
Serve alone or with a bit of caramel sauce. Enjoy!
Here's a recipe for the carrot cake ice cream. It even has a budget calculator where it shows how much you will spend when buying all the ingredients.
Hope it helps!
:)
find a vanilla or cheese cake ice cream recipe and add chunks of carrot cake in at the end of the cycle
Quick way.
Either bake or buy a carrot cake. Let it sit uncovered overnight to firm up a bit.
Buy a good quality French Vanilla Ice Cream. Let it soften but not melt.
Break your cake in size pieces you like and add to the ice cream.
Freeze.Does anyone have a recipe for carrot cake ice cream?
Carrot Cake Ice Cream
Prep Time: 30 minutes
Ingredients:
5 egg yolks
4 cups whole milk
2 cups heavy cream
1 cup white sugar
8 ounces (one package) cream cheese (room temperature)
1 tsp vanilla
1/4 teaspoon ground cinnamon
1 cup brown sugar
1/4 cup butter
1 1/2 cups grated carrot
1/2 cup golden raisins
1 tablespoon dark rum (optional)
Preparation:
In a large pot, heat the milk and cream to a simmer. In a large bowl, add the egg yolks and white sugar. Beat with a whisk until the mixture thickens and becomes a pale yellow.
Slowly, while whisking vigorously, add a little (1/2 cup)of the hot milk and cream to the sugared eggs. Continue to add the hot milk and cream until all of it has been combined with the sugared eggs. Don't add the hot liquid too fast or the eggs will cook and lumps will form in the mixture.
Add the milk and eggs mixture back to the original pot and place over low heat. Heat the mixture while constantly stirring with a rubber spatula. Do not let the mixture boil or it will curdle. The mixture will slowly begin to thicken. When it is thick enough to coat the back of a spoon it's done (about 7 to 10 minutes). Immediately remove heat and cool the mixture as fast as possible, preferably in an ice bath [Fill a large container or your kitchen sink with some ice and cold water. Transfer the ice cream mixture to another container (preferably stainless steel) and immerse it in the ice bath. Stir the mixture to cool it even faster.]
When the mixture has cooled to room temperature or below, stir in the vanilla and cinnamon. Add the cream cheese and beat with a hand mixer until well combined. It's okay if there's a few small chunks of cream cheese. Cover the container and refrigerate for at least 4 hours, preferably overnight.
While the cream mixture is cooling, combine the brown sugar and butter in small pot over medium heat. When the sugar and butter are melted, stir in the carrots and raisins. Continue to cook for another 5 minutes until the mixture thickens. Remove from heat and allow to cool to room temperature. Fold this mixture into the cream mix with a rubber spatula.
When everything is sufficiently cold, give the mix a good stir to distribute all the bits evenly and add to an ice cream maker. Churn the mix according to the manufacturers directions.
Serve alone or with a bit of caramel sauce. Enjoy!
Here's a recipe for the carrot cake ice cream. It even has a budget calculator where it shows how much you will spend when buying all the ingredients.
Hope it helps!
:)
find a vanilla or cheese cake ice cream recipe and add chunks of carrot cake in at the end of the cycle
Recipe of icing in my orange chiffon cake?
not too sweet pls....Recipe of icing in my orange chiffon cake?
Try this Spice and Orange Frosting Sauce from Recipelink:
In a small saucepan, whisk together 3/4 cup orange juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until mixture is thickened, whisking constantly. Stir in 1 teaspoon grated orange rind. Cover surface with plastic wrap and refrigerate until completely chilled. Transfer the orange mixture to a large bowl. Carefully fold in 1 container (8 ounces) frozen and thawed reduced-fat whipped dessert topping. Makes about 4 cups.Recipe of icing in my orange chiffon cake?
This is from a Tangerine Chiffon Cake Recipe, however, it has the substitutions for oranges so it may be easy to adapt! Also, the recipe recommends using oranges when tangerines are out of season.
Tangerine Glaze
';Triple-tested at the Good Housekeeping Research Institute';
INGREDIENTS
1 cup(s) confectioners' sugar
1 teaspoon(s) grated tangerine, substitute orange peel
5 teaspoon(s) tangerine juice, substitute orange juice
DIRECTIONS
With spoon, mix 1 cup confectioners' sugar and 1 teaspoon grated tangerine or orange peel. Stir in 5 to 6 teaspoons tangerine or orange juice until glaze is spreadable.
For more orange related cake recipes see this link: http://www.goodhousekeeping.com/search/f鈥?/a>
Try this Spice and Orange Frosting Sauce from Recipelink:
In a small saucepan, whisk together 3/4 cup orange juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until mixture is thickened, whisking constantly. Stir in 1 teaspoon grated orange rind. Cover surface with plastic wrap and refrigerate until completely chilled. Transfer the orange mixture to a large bowl. Carefully fold in 1 container (8 ounces) frozen and thawed reduced-fat whipped dessert topping. Makes about 4 cups.Recipe of icing in my orange chiffon cake?
This is from a Tangerine Chiffon Cake Recipe, however, it has the substitutions for oranges so it may be easy to adapt! Also, the recipe recommends using oranges when tangerines are out of season.
Tangerine Glaze
';Triple-tested at the Good Housekeeping Research Institute';
INGREDIENTS
1 cup(s) confectioners' sugar
1 teaspoon(s) grated tangerine, substitute orange peel
5 teaspoon(s) tangerine juice, substitute orange juice
DIRECTIONS
With spoon, mix 1 cup confectioners' sugar and 1 teaspoon grated tangerine or orange peel. Stir in 5 to 6 teaspoons tangerine or orange juice until glaze is spreadable.
For more orange related cake recipes see this link: http://www.goodhousekeeping.com/search/f鈥?/a>
I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Thank you in advance!!!I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Here's a really simple one--no sauce--a very old recipe. To make sour milk, you can just add 1/2 Tbsp lemon juice to 1/2 cup of regular milk. The raisins and nuts are optional.
1/2 cup Sugar
1/2 cup Butter
2 cup Flour
1/2 teaspoon Baking soda
1 1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1 cup Molasses
1/2 cup Sour milk
1/2 cup Raisins
1/2 cup Chopped nuts
Instructions
Cream sugar, butter, molasses. Sift dry ingredients and beat into sugar mixture alternately with sour milk. Mix well. Fold in raisins and nuts. Bake in greased and lightly floured 13 x 9 pan at 300掳 for one hour.
I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Ingredients:
2 cups all-purpose flour, sifted before measuring
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup melted butter
1 cup molasses
1 egg
1/2 cup buttermilk or sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup)
1/4 cup hot water
Preparation:
Preheat oven to 350掳. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.
Serve gingerbread with whipped cream or lemon sauce
Gingerbread with Warm Lemon Sauce
If you prefer dark old-fashioned gingerbread with really robust flavor, try using dark molasses instead of light. This recipe works well either way.
SERVINGS 9
1/2 cup sugar
1/2 cup margarine or butter (1 stick), softened
2 cups all-purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg
Lemon Sauce (below)
1. Preheat oven to 325 degrees F. Grease 8'; by 8'; by 2'; metal baking pan. Line bottom of baking pan with waxed paper; grease waxed paper.
2. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until creamy, about 1 minute.
3. With mixer at low speed, beat in flour and remaining ingredients except Lemon Sauce. Beat in 3/4 cup hot tap water until blended. Increase speed to high; beat 1 minute longer.
4. Pour batter into pan. Bake 55 minutes or until toothpick inserted in center of gingerbread comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; discard waxed paper.
5. Prepare Lemon Sauce. Serve gingerbread warm or cool, with Warm Lemon Sauce.
----
Lemon Sauce:
From 2 large lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice.
In 2-quart saucepan, mix 1/2 cup sugar and 1 tablespoon cornstarch until blended. Add lemon juice, lemon peel, 2/3 cup water, and 1 tablespoon margarine or butter. Heat to boiling over high heat; boil 1 minute. Makes about 1 1/4 cups.
----
Here my favorite soft gingerbread cake recipe (with 2 different glaze recipes):
http://www.gingerbread-house-heaven.com/gingerbread-cake-recipe.htmlmakeup stores
Here's a really simple one--no sauce--a very old recipe. To make sour milk, you can just add 1/2 Tbsp lemon juice to 1/2 cup of regular milk. The raisins and nuts are optional.
1/2 cup Sugar
1/2 cup Butter
2 cup Flour
1/2 teaspoon Baking soda
1 1/2 teaspoon Ginger
1/2 teaspoon Cinnamon
1 cup Molasses
1/2 cup Sour milk
1/2 cup Raisins
1/2 cup Chopped nuts
Instructions
Cream sugar, butter, molasses. Sift dry ingredients and beat into sugar mixture alternately with sour milk. Mix well. Fold in raisins and nuts. Bake in greased and lightly floured 13 x 9 pan at 300掳 for one hour.
I need a recipe for the cake-like gingerbread, not the hard gingerbread you make the candy houses with?
Ingredients:
2 cups all-purpose flour, sifted before measuring
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 cup melted butter
1 cup molasses
1 egg
1/2 cup buttermilk or sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup)
1/4 cup hot water
Preparation:
Preheat oven to 350掳. Sift together the flour, sugar, salt, baking powder, baking soda, and spices. Stir in melted butter, molasses, egg, and buttermilk or sour milk. Beat in hot water. Pour batter into a generously greased and floured 8-inch square pan. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.
Serve gingerbread with whipped cream or lemon sauce
Gingerbread with Warm Lemon Sauce
If you prefer dark old-fashioned gingerbread with really robust flavor, try using dark molasses instead of light. This recipe works well either way.
SERVINGS 9
1/2 cup sugar
1/2 cup margarine or butter (1 stick), softened
2 cups all-purpose flour
1 cup light or dark molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 large egg
Lemon Sauce (below)
1. Preheat oven to 325 degrees F. Grease 8'; by 8'; by 2'; metal baking pan. Line bottom of baking pan with waxed paper; grease waxed paper.
2. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until creamy, about 1 minute.
3. With mixer at low speed, beat in flour and remaining ingredients except Lemon Sauce. Beat in 3/4 cup hot tap water until blended. Increase speed to high; beat 1 minute longer.
4. Pour batter into pan. Bake 55 minutes or until toothpick inserted in center of gingerbread comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; discard waxed paper.
5. Prepare Lemon Sauce. Serve gingerbread warm or cool, with Warm Lemon Sauce.
----
Lemon Sauce:
From 2 large lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice.
In 2-quart saucepan, mix 1/2 cup sugar and 1 tablespoon cornstarch until blended. Add lemon juice, lemon peel, 2/3 cup water, and 1 tablespoon margarine or butter. Heat to boiling over high heat; boil 1 minute. Makes about 1 1/4 cups.
----
Here my favorite soft gingerbread cake recipe (with 2 different glaze recipes):
http://www.gingerbread-house-heaven.com/gingerbread-cake-recipe.html
Recipe for xmas cake?
Christmas Cake Recipe
Check recipe for shopping/store cupboard purposes. Gather together the fruits and soak in alcohol as directed in the method before making the cake.
10 oz currants
6 oz sultanas
3 oz raisins
3 oz dark natural glace cherries
3oz mixed chopped peel - Cut your own or use ready cut
Grated rind of 1 lemon
Grated rind of 1 orange
2 tablespoons of whisky, brandy, rum or sherry
4 eggs - room temperature
6 oz butter - room temperature
6 oz soft brown sugar (or caster sugar if you have none)
3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)
3 陆 oz of plain flour
2 oz ground almonds
1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)
1 tablespoon golden syrup or corn syrup
Optional 2oz walnuts or blanched almonds chopped.
Optional 2 oz chopped dried apricots
The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.
Prepare these things first.
1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.
2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit
3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.
4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.
5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Traditional British Christmas Cake
1. Ingredients
10 oz currants
6 oz sultanas
3 oz raisins
3 oz dark natural glace cherries
3oz mixed chopped peel - Cut your own or use ready cut
Grated rind of 1 lemon
Grated rind of 1 orange
2 tablespoons of whisky, brandy, rum or sherry
4 eggs - room temperature
6 oz butter - room temperature
6 oz soft brown sugar (or caster sugar if you have none)
3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)
3 陆 oz of plain flour
2 oz ground almonds
1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)
1 tablespoon golden syrup or corn syrup
Optional 2oz walnuts or blanched almonds chopped.
Optional 2 oz chopped dried apricots
preparation
The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.
Prepare these things first.
1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.
2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit
3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.
4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.
5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Try this - I made it a couple of years ago and it went down well:
http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html
Or this is a bit less conventional and just as lovely:
http://www.bbc.co.uk/food/recipes/database/chocolatefruitcake_84675.shtml
Enjoy!
Heres the one I use, and currently have 5 in the cupboard maturing nicely along with a drink of brandy every now and again!!
Makes a 8'; cake round
10oz brown sugar
10 oz butter
5 eggs (size 3)
12oz plain flour
1 teaspoon mixed spice
14 oz currants
14 oz sultanas
5 oz raisins
3 oz chopped glace cherries
1.5 tbsp reacle
1.5 tab spoon brandy or more if you like!!
150C in the oven, grease and triple line your cake tin.
cream butter and suger, add eggs in small batches, sift in flour and spice, then add the dried frui and cherries. I usually end up using my hands as theres that much. Add the treacle and brandy last. Then in to your tin, and into the oven on a double sheet of brown paper, this stops the bottom burning. The cake takes about 5 hours, but after an hour turn then oven down to 140C. Leave to cool in the tin. It can be stored wrapped in greaseproof paper and tin foil.
Its a very simple cake to make and the smell going through the house when baking in gorgeous, almost enough to make you want to put the tree up!!
Here is my favourite fruit cake recipe.
Boiled Fruit Cake (Wigan's)
INGREDIENTS
1 cup water
4 cups candied mixed fruit
1 cup white sugar
3/4 cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing
( You can ice it if you like. I don't)
Peppermint Chiffon Cake
';An oh-so-minty cake!';
SERVINGS
Original recipe yield: 1 -9 inch tube or bundt cake
INGREDIENTS
2 1/2 cups cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
15 drops red food coloring
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Separate the eggs.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
~OR~
Red Velvet Cake
A family favorite -- great for the Christmas holiday w/ the red cake %26amp; white frosting.
SERVINGS
Original recipe yield: 2 9'; inch pans
INGREDIENTS
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
Bake for 30 minutes.
To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.
PECAN PIE
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
Preheat oven to 350 degrees F . To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F oven for one hour or until firm; let cool for one hour before serving.
Take one car and drive it to Tesco. Combine this with your credit card and purchase one. Finally put your feet up and have a rest this year.
Check recipe for shopping/store cupboard purposes. Gather together the fruits and soak in alcohol as directed in the method before making the cake.
10 oz currants
6 oz sultanas
3 oz raisins
3 oz dark natural glace cherries
3oz mixed chopped peel - Cut your own or use ready cut
Grated rind of 1 lemon
Grated rind of 1 orange
2 tablespoons of whisky, brandy, rum or sherry
4 eggs - room temperature
6 oz butter - room temperature
6 oz soft brown sugar (or caster sugar if you have none)
3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)
3 陆 oz of plain flour
2 oz ground almonds
1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)
1 tablespoon golden syrup or corn syrup
Optional 2oz walnuts or blanched almonds chopped.
Optional 2 oz chopped dried apricots
The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.
Prepare these things first.
1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.
2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit
3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.
4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.
5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Traditional British Christmas Cake
1. Ingredients
10 oz currants
6 oz sultanas
3 oz raisins
3 oz dark natural glace cherries
3oz mixed chopped peel - Cut your own or use ready cut
Grated rind of 1 lemon
Grated rind of 1 orange
2 tablespoons of whisky, brandy, rum or sherry
4 eggs - room temperature
6 oz butter - room temperature
6 oz soft brown sugar (or caster sugar if you have none)
3 陆 oz of self raising flour (use all plain if you have no SR flour, this cake is not intended to rise, but be level.)
3 陆 oz of plain flour
2 oz ground almonds
1陆 teaspoons of mixed spice (this should contain cloves, cinnamon etc)
1 tablespoon golden syrup or corn syrup
Optional 2oz walnuts or blanched almonds chopped.
Optional 2 oz chopped dried apricots
preparation
The quantities in this fruit cake recipe must be baked in a deep Round 8 inch tin or Square 7 inch tin.
Prepare these things first.
1. Before you mix up the cake, SOAK the dried fruit and the halved cherries in the alcohol for about 4-8 hours before using it and also remove your 6oz butter and 4 eggs from the fridge to bring them to room temperature about 2 hours before cake making begins. Sometimes I just put all the fruit in a screw top jar and shake it every day for about a week or two. The soaking helps plump and hydrate the fruit.
2. Heat oven to 140 degrees Celsius or Gas mark 1 or 275 degrees Fahrenheit
3. Butter your tin type and double line it and butter it again with 2 circles of greaseproof paper and an inner band of paper.
4. Outside the tin add a double band of brown paper that rises 2 inches or so above the tin. Tie with string.
5. Place the tin ready on a flat pizza or other baking sheet 鈥?this helps in removing it from the oven.Recipe for xmas cake?
Try this - I made it a couple of years ago and it went down well:
http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html
Or this is a bit less conventional and just as lovely:
http://www.bbc.co.uk/food/recipes/database/chocolatefruitcake_84675.shtml
Enjoy!
Heres the one I use, and currently have 5 in the cupboard maturing nicely along with a drink of brandy every now and again!!
Makes a 8'; cake round
10oz brown sugar
10 oz butter
5 eggs (size 3)
12oz plain flour
1 teaspoon mixed spice
14 oz currants
14 oz sultanas
5 oz raisins
3 oz chopped glace cherries
1.5 tbsp reacle
1.5 tab spoon brandy or more if you like!!
150C in the oven, grease and triple line your cake tin.
cream butter and suger, add eggs in small batches, sift in flour and spice, then add the dried frui and cherries. I usually end up using my hands as theres that much. Add the treacle and brandy last. Then in to your tin, and into the oven on a double sheet of brown paper, this stops the bottom burning. The cake takes about 5 hours, but after an hour turn then oven down to 140C. Leave to cool in the tin. It can be stored wrapped in greaseproof paper and tin foil.
Its a very simple cake to make and the smell going through the house when baking in gorgeous, almost enough to make you want to put the tree up!!
Here is my favourite fruit cake recipe.
Boiled Fruit Cake (Wigan's)
INGREDIENTS
1 cup water
4 cups candied mixed fruit
1 cup white sugar
3/4 cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing
( You can ice it if you like. I don't)
Peppermint Chiffon Cake
';An oh-so-minty cake!';
SERVINGS
Original recipe yield: 1 -9 inch tube or bundt cake
INGREDIENTS
2 1/2 cups cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
15 drops red food coloring
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
Separate the eggs.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool remove from pan and frost, if desired.
~OR~
Red Velvet Cake
A family favorite -- great for the Christmas holiday w/ the red cake %26amp; white frosting.
SERVINGS
Original recipe yield: 2 9'; inch pans
INGREDIENTS
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
DIRECTIONS
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
Bake for 30 minutes.
To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency. DON'T ICE CAKE TILL COOL.
PECAN PIE
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons white sugar
1/2 cup butter, chilled
4 tablespoons ice water
3 eggs, beaten
3/4 cup light corn syrup
2 tablespoons dark corn syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
Preheat oven to 350 degrees F . To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
Bake in a preheated 350 degrees F oven for one hour or until firm; let cool for one hour before serving.
Take one car and drive it to Tesco. Combine this with your credit card and purchase one. Finally put your feet up and have a rest this year.
I am looking for a recipe to make my daughter a tinkerbell cake for her birthday and can't seem to find one.
Well, if you cant find one then you could always go to the store and order one there! There has 2 be a tinker bell one and if there isnt, thn you can just get a frosted cake and get a toy tinkerbell,stick it on the cake, get a cake decorater (something pink) and write Happy Birthday .......
Hope that helpZ!I am looking for a recipe to make my daughter a tinkerbell cake for her birthday and can't seem to find one.
most large supermarkets will personalize cakes for you...
Hope that helpZ!I am looking for a recipe to make my daughter a tinkerbell cake for her birthday and can't seem to find one.
most large supermarkets will personalize cakes for you...
What are some good recipes or uses for rice cakes?
One of my friends gave me a whole bunch of those things once. I'm sorry but I just have no taste for them.
Some of them were sweet with cinnamon in them. I ground them up in the blender and used them in place of graham cracker crumbs for pie crusts. The plain ones I ground up and used them as filler for meat loaf. Worked well for the herb-flavored ones, too. I also used the herb ones-ground-as a coating for fried chicken.
Some of them were sweet with cinnamon in them. I ground them up in the blender and used them in place of graham cracker crumbs for pie crusts. The plain ones I ground up and used them as filler for meat loaf. Worked well for the herb-flavored ones, too. I also used the herb ones-ground-as a coating for fried chicken.
I was in Hawaii years ago and had the best guava filled cake anyone out there have a good recipe for one?
I believe it was guava filled yellow cake with whipped cream icingI was in Hawaii years ago and had the best guava filled cake anyone out there have a good recipe for one?
Wow, I honestly have never heard of this cake, but I did do a little searching and found you some recipes! You will have to see if any of them sound close to what you had! Here are the links:
http://www.recipezaar.com/60794
http://www.recipezaar.com/68579
http://allrecipes.com/Recipe/Guava-Cake/鈥?/a>
I hope these help!!
Wow, I honestly have never heard of this cake, but I did do a little searching and found you some recipes! You will have to see if any of them sound close to what you had! Here are the links:
http://www.recipezaar.com/60794
http://www.recipezaar.com/68579
http://allrecipes.com/Recipe/Guava-Cake/鈥?/a>
I hope these help!!
Betty crocker cake mix, recipe replacement?
i want to make a cake that tastes just like Betty Crocker's cake mix, without having to use the mix. we don't get them anymore where i live, so I'd be grateful if someone shared a recipe that gave the same results.Betty crocker cake mix, recipe replacement?
This is a simple golden cake- quite a large layer cake
ingredients:
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/3 cups whole milk
Vanilla Frosting Get ahead
Store wrapped unfrosted cake layers at room temperature for up to 2 days.
Directions:
1.Preheat the oven to 350掳. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.
2.In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.
3.Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.
4.Slice the cakes into 2 layers each. Stack and frost with a vanilla frosting.Betty crocker cake mix, recipe replacement?
mixes are made from chemicals. impossible to replicate
Cake mix is a convenience item, has been since late 40's. The secret to great scratch cakes are the way you add your ingredients.
I like Soft Silk Cake flour but any brand will do, or you can use all purpose flour.
grease and dust with flour- two 8 inch round cake pans
(I use a stand mixer, but, a hand mixer will do just fine)
Use one stick of butter (room temperature)
1 1/2 tsp baking soda
1/2 tsp salt
3 cups sugar
2 tsp vanilla extract (or other flavoring) this is for a yellow cake
Place in mixing bowl and beat on high until light and fluffy
Add eggs one at a time, 2 large or 3 small/medium size (room temp)
Beat on high until well mixed
You can either use 1 cup sour cream or buttermilk (have room temperature) (this helps cake keep its moisture
Pre sift your flour at least three times before measuring -use 3 cups cake flour or 2 3/4 plain flour
add flour 1/2 cup at a time, beating in between each addition, you want your batter light and fluffy,
Cook in 350 preheated oven, till cake center is done, let cool in pans before inverting to plate,
For Chocolate cake, use 2 tablespoons coco
Lemon cake, use lemon zest and two to three tablespoons of lemon juice.
Get a cookbook out, and under plain cakes, find a white or yellow simple recipe. Add extra vanilla, and taste the batter until you get the results you want.
Using cake flour will help also.
good luck. By the way, most of my cakes are made this way. When I get lazy, I use a mix.
Look up recipes on line. Cooking.com, MarthaStewart, or just type in cakes.
You can make wonderful cakes without a cake mix. You will not, however, get the same texture that you get from the boxed cake mixes.
You will have total control over the quality of ingredients.
You will have control over the intensity of flavor you want.
You will know the freshness of ingredients
You will be able to choose between ';real'; and ';artificial'; ingredients. I know that may seem like a repeat of the quality of ingredients but I think it is different.
For all that you may give up
A little bit of time
A finer texture for a heartier texture.
I think it is worth it.
You may need to play with your ingredients, try cake flour, try regular flour, compare the two. Like one over the other? don't like either? try a combination of the regular flour and cake flour.
After making your own cakes you may just find out that the box cake mixes don't have the character that you have come to like about home made cakes.
Go, play with your food!
hey if God wanted us to bake BC cake mix from scratch,he wouldn't have invented cake mixes.(lol)..I don't have one,but the last time I made a cake from scratch it was really packy,like thick,it wasn't light.So, I imagine alot of egg whites go into the box recipes.Of course they probably use powdered meringeue. Lots.
I've got a similar recipe, but it's not going to be exactly like the box mix. The box mix uses ingredients you can't get off the store shelf. I hope you like this recipe (from Betty Crocker's Cookbook):
http://www.bettycrocker.com/recipes.aspx鈥?/a>
A lot of the recipes I use from the 1974 cookbook are available online. If you decide you'd like a cake that tastes more like it's from scratch, you can try these:
http://www.recipezaar.com/Black-Midnight鈥?/a> Black Midnight Cake
http://www.familyoven.com/offsite?r_id=2鈥?/a> Cocoa Fudge Cake
This is a simple golden cake- quite a large layer cake
ingredients:
2 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/3 cups whole milk
Vanilla Frosting Get ahead
Store wrapped unfrosted cake layers at room temperature for up to 2 days.
Directions:
1.Preheat the oven to 350掳. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.
2.In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.
3.Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.
4.Slice the cakes into 2 layers each. Stack and frost with a vanilla frosting.Betty crocker cake mix, recipe replacement?
mixes are made from chemicals. impossible to replicate
Cake mix is a convenience item, has been since late 40's. The secret to great scratch cakes are the way you add your ingredients.
I like Soft Silk Cake flour but any brand will do, or you can use all purpose flour.
grease and dust with flour- two 8 inch round cake pans
(I use a stand mixer, but, a hand mixer will do just fine)
Use one stick of butter (room temperature)
1 1/2 tsp baking soda
1/2 tsp salt
3 cups sugar
2 tsp vanilla extract (or other flavoring) this is for a yellow cake
Place in mixing bowl and beat on high until light and fluffy
Add eggs one at a time, 2 large or 3 small/medium size (room temp)
Beat on high until well mixed
You can either use 1 cup sour cream or buttermilk (have room temperature) (this helps cake keep its moisture
Pre sift your flour at least three times before measuring -use 3 cups cake flour or 2 3/4 plain flour
add flour 1/2 cup at a time, beating in between each addition, you want your batter light and fluffy,
Cook in 350 preheated oven, till cake center is done, let cool in pans before inverting to plate,
For Chocolate cake, use 2 tablespoons coco
Lemon cake, use lemon zest and two to three tablespoons of lemon juice.
Get a cookbook out, and under plain cakes, find a white or yellow simple recipe. Add extra vanilla, and taste the batter until you get the results you want.
Using cake flour will help also.
good luck. By the way, most of my cakes are made this way. When I get lazy, I use a mix.
Look up recipes on line. Cooking.com, MarthaStewart, or just type in cakes.
You can make wonderful cakes without a cake mix. You will not, however, get the same texture that you get from the boxed cake mixes.
You will have total control over the quality of ingredients.
You will have control over the intensity of flavor you want.
You will know the freshness of ingredients
You will be able to choose between ';real'; and ';artificial'; ingredients. I know that may seem like a repeat of the quality of ingredients but I think it is different.
For all that you may give up
A little bit of time
A finer texture for a heartier texture.
I think it is worth it.
You may need to play with your ingredients, try cake flour, try regular flour, compare the two. Like one over the other? don't like either? try a combination of the regular flour and cake flour.
After making your own cakes you may just find out that the box cake mixes don't have the character that you have come to like about home made cakes.
Go, play with your food!
hey if God wanted us to bake BC cake mix from scratch,he wouldn't have invented cake mixes.(lol)..I don't have one,but the last time I made a cake from scratch it was really packy,like thick,it wasn't light.So, I imagine alot of egg whites go into the box recipes.Of course they probably use powdered meringeue. Lots.
I've got a similar recipe, but it's not going to be exactly like the box mix. The box mix uses ingredients you can't get off the store shelf. I hope you like this recipe (from Betty Crocker's Cookbook):
http://www.bettycrocker.com/recipes.aspx鈥?/a>
A lot of the recipes I use from the 1974 cookbook are available online. If you decide you'd like a cake that tastes more like it's from scratch, you can try these:
http://www.recipezaar.com/Black-Midnight鈥?/a> Black Midnight Cake
http://www.familyoven.com/offsite?r_id=2鈥?/a> Cocoa Fudge Cake
Does any one have a really good recipe for a get well cake?
i really want to make a cake for y mum they go alright for me but i have forgotten the recipe now can you help me asapDoes any one have a really good recipe for a get well cake?
Chilled Italian Chocolate Cake
This is easy to make, there's no cooking, it always comes out well and it's the best chocolate cake you'll ever taste!
Ingredients
225g/8oz Semi-sweet chocolate - cut into small pieces
Half medium wineglass rum or brandy
225g/8oz Soft unsalted butter
50g/2oz Caster sugar
2 Eggs - separated
150g/5oz Grated, blanched almonds
Pinch salt
12 Butter biscuits (petit beurre) cut each biscuit into four pieces
Icing sugar
Method
Lightly grease bottom and sides of a two-and-a-half pint loaf tin.
Melt chocolate in a saucepan over a low heat, stirring constantly.
When all chocolate has melted, stir in rum or brandy.
Remove pan from heat and cool to room temperature.
Cream the butter until light and fluffy, beat in the sugar and add egg yolks one at a time. Stir in the grated almonds and then the chocolate mixture.
In a separate bowl, beat the egg whites and salt until stiff enough to form soft peaks. Fold this into the chocolate mixture.
When all streaks of white have disappeared, gently fold in the cut-up biscuits, discarding the crumbs.
Spoon the mixture into the greased tin and smooth top.
Cover tightly with plastic wrap and refrigerate for at least four hours or until very firm.
Unmould one hour before serving. To do so, run a sharp knife around the sides of the tin and dip the bottom of the tin into hot water for a few seconds. Place a chilled serving dish upside down over the tin and grasping both sides, quickly turn the plate and tin over. The cake should slide out easily, if not repeat process.
Smooth the top and sides of the cake and return to refrigerator. Just before serving sieve a little icing sugar over the cake.Does any one have a really good recipe for a get well cake?
weigh 3 eggs, then what ever the weight, use the same amounts of s/r flour, butter and sugar.. mix well till light and fluffy then throw it in the oven as you usually do.. you say they always turn out alright for you so this should be a beeze
don't know anything about cooking but I just thought I'd say that's a nice idea you've had there
youre mum gonna love this http://www.google.com/custom?hl=en%26amp;clien鈥?/a>makeup stores
Chilled Italian Chocolate Cake
This is easy to make, there's no cooking, it always comes out well and it's the best chocolate cake you'll ever taste!
Ingredients
225g/8oz Semi-sweet chocolate - cut into small pieces
Half medium wineglass rum or brandy
225g/8oz Soft unsalted butter
50g/2oz Caster sugar
2 Eggs - separated
150g/5oz Grated, blanched almonds
Pinch salt
12 Butter biscuits (petit beurre) cut each biscuit into four pieces
Icing sugar
Method
Lightly grease bottom and sides of a two-and-a-half pint loaf tin.
Melt chocolate in a saucepan over a low heat, stirring constantly.
When all chocolate has melted, stir in rum or brandy.
Remove pan from heat and cool to room temperature.
Cream the butter until light and fluffy, beat in the sugar and add egg yolks one at a time. Stir in the grated almonds and then the chocolate mixture.
In a separate bowl, beat the egg whites and salt until stiff enough to form soft peaks. Fold this into the chocolate mixture.
When all streaks of white have disappeared, gently fold in the cut-up biscuits, discarding the crumbs.
Spoon the mixture into the greased tin and smooth top.
Cover tightly with plastic wrap and refrigerate for at least four hours or until very firm.
Unmould one hour before serving. To do so, run a sharp knife around the sides of the tin and dip the bottom of the tin into hot water for a few seconds. Place a chilled serving dish upside down over the tin and grasping both sides, quickly turn the plate and tin over. The cake should slide out easily, if not repeat process.
Smooth the top and sides of the cake and return to refrigerator. Just before serving sieve a little icing sugar over the cake.Does any one have a really good recipe for a get well cake?
weigh 3 eggs, then what ever the weight, use the same amounts of s/r flour, butter and sugar.. mix well till light and fluffy then throw it in the oven as you usually do.. you say they always turn out alright for you so this should be a beeze
don't know anything about cooking but I just thought I'd say that's a nice idea you've had there
youre mum gonna love this http://www.google.com/custom?hl=en%26amp;clien鈥?/a>
Does anyone know the recipe for Chocolate Cornflake Cake/Squares?
The only place i can seem to find them is on the UpperCrust catering website and they do not give a list of ingredients. Has anyone ever had them before or knows the recipe. they are not like normal cornflake cakes they are almost like a moist brownie but with cruncy cornflakes and quite sticky??Does anyone know the recipe for Chocolate Cornflake Cake/Squares?
Cornflake/Rice Crispy Cakes
3oz butter
3oz sugar
1/3 oz of cocoa/drinking chocolate or a mixture of both
2/3 tbsp of Golden Syrup or Honey
A few handfuls of Cornflakes
Directions;
*Add butter, sugar and syrup to a saucepan over a medium heat. Stir until butter has melted.
*Add cocoa/chocolate powder and keep stirring until the sugar has melted and is no longer ';gritty';. Take off of the heat and stir in cornflakes a handful at a time until covered.
*Finally spread onto a greaseproof surface, I use paper, and leave to set in the refrigerator.
Try adding extras like maltesers, smarties, nuts, marshmallows, the possibilities are endless.
Then cut into squares and enjoy. I like these better than ones made with chocolate as they are chewy. So if you like them like that this is for you,Does anyone know the recipe for Chocolate Cornflake Cake/Squares?
Here you go!
Chocolate Cornflake Cakes.
Ingredients:
50 g butter
60 ml golden syrup
110 g semisweet chocolate, chopped
75 g cornflakes cereal
Directions:
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
I hope this is the right one!
Cornflake/Rice Crispy Cakes
3oz butter
3oz sugar
1/3 oz of cocoa/drinking chocolate or a mixture of both
2/3 tbsp of Golden Syrup or Honey
A few handfuls of Cornflakes
Directions;
*Add butter, sugar and syrup to a saucepan over a medium heat. Stir until butter has melted.
*Add cocoa/chocolate powder and keep stirring until the sugar has melted and is no longer ';gritty';. Take off of the heat and stir in cornflakes a handful at a time until covered.
*Finally spread onto a greaseproof surface, I use paper, and leave to set in the refrigerator.
Try adding extras like maltesers, smarties, nuts, marshmallows, the possibilities are endless.
Then cut into squares and enjoy. I like these better than ones made with chocolate as they are chewy. So if you like them like that this is for you,Does anyone know the recipe for Chocolate Cornflake Cake/Squares?
Here you go!
Chocolate Cornflake Cakes.
Ingredients:
50 g butter
60 ml golden syrup
110 g semisweet chocolate, chopped
75 g cornflakes cereal
Directions:
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.
I hope this is the right one!
Can i make a cake mix if i have no oil for the recipe?
Making a Betty Crocker cake tonight ..... it calls for eggs, water or milk, and 1/3 cup oil. I am broke and have no oil in the house. If i omit the oil will it make a big difference???Can i make a cake mix if i have no oil for the recipe?
melted butter
you need some kind of fat (oil, butter, shortening)
you can melt shortening and use that too!Can i make a cake mix if i have no oil for the recipe?
Yes. use mayonaise. Sounds gross, but i promise it works. it makes it even more moist actually. I heard about it on the food network. just make sure it's the full fat kind. :) good luck.
What she said, plus another option is applesauce, or yogurt, sour cream or mayonnaise.
Yes, Thats fine. I have never heard of a cake with oil. Kinda weird tasting i would think. Maybe try and stock up on oil if your ' out of cash' when its on sale!
mayo will work quite well for you.
melted butter
you need some kind of fat (oil, butter, shortening)
you can melt shortening and use that too!Can i make a cake mix if i have no oil for the recipe?
Yes. use mayonaise. Sounds gross, but i promise it works. it makes it even more moist actually. I heard about it on the food network. just make sure it's the full fat kind. :) good luck.
What she said, plus another option is applesauce, or yogurt, sour cream or mayonnaise.
Yes, Thats fine. I have never heard of a cake with oil. Kinda weird tasting i would think. Maybe try and stock up on oil if your ' out of cash' when its on sale!
mayo will work quite well for you.
I need a good old fashion recipe for butter milk pound cake?????
Buttermilk Pound Cake Recipe
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
makes 1 cake
1 hour 20 minutes 20 mins prep
Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
Add eggs, one at a time, beating after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in flavorings.
Pour into greased and floured 10-inch tube pan.
Bake at 325 degrees F (163 degrees C) for 1 hour.I need a good old fashion recipe for butter milk pound cake?????
www.recipezaar.com
It has soooooo many great recipes, including pound cake recipes! ENJOY!!!!!!
P.S. It's a very, very addicting website.I need a good old fashion recipe for butter milk pound cake?????
Banana Nut Bread with Buttermilk
Serving Size: 12
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:
-------- ------------ ------------------------------...
3/4 cup butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups mashed bananas (3 medium bananas)
2 eggs -- well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
OR
1/2 cup milk -- soured
AND
1 teaspoon vinegar
3/4 cup chopped walnuts
Preheat oven to 325?F. Cream butter and sugar together thoroughly.
Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.
Here is a good one
BUTTERMILK POUND CAKE
4 c. flour
1 lb. butter
6 lg. eggs
1 c. buttermilk
1 tsp. vanilla or lemon flavor
3 c. sugar
1/2 Crisco
Pinch of salt
1 tbsp. baking powder
Cream butter, Crisco, sugar. Add eggs one at a time and mix sifted flour, baking powder and salt together. Add flavor and flour to cream mixture. Then add buttermilk and alternate until creamy. Pour into pound cake or Bundt pan. Bake at 375 degrees until done.
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
makes 1 cake
1 hour 20 minutes 20 mins prep
Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
Add eggs, one at a time, beating after each addition.
Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in flavorings.
Pour into greased and floured 10-inch tube pan.
Bake at 325 degrees F (163 degrees C) for 1 hour.I need a good old fashion recipe for butter milk pound cake?????
www.recipezaar.com
It has soooooo many great recipes, including pound cake recipes! ENJOY!!!!!!
P.S. It's a very, very addicting website.I need a good old fashion recipe for butter milk pound cake?????
Banana Nut Bread with Buttermilk
Serving Size: 12
Ingredients:
Amount Measure Ingredient -- Preparation Method
Cooking Directions:
-------- ------------ ------------------------------...
3/4 cup butter or margarine
1 1/2 cups granulated white sugar
1 1/2 cups mashed bananas (3 medium bananas)
2 eggs -- well beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
OR
1/2 cup milk -- soured
AND
1 teaspoon vinegar
3/4 cup chopped walnuts
Preheat oven to 325?F. Cream butter and sugar together thoroughly.
Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt
together. Add to banana mixture, alternating with buttermilk and mixing
thoroughly after each addition. Add nuts and gently mix. Pour batter into
greased and floured loaf pan. Bake for 1 1/4 hours, or until done.
Here is a good one
BUTTERMILK POUND CAKE
4 c. flour
1 lb. butter
6 lg. eggs
1 c. buttermilk
1 tsp. vanilla or lemon flavor
3 c. sugar
1/2 Crisco
Pinch of salt
1 tbsp. baking powder
Cream butter, Crisco, sugar. Add eggs one at a time and mix sifted flour, baking powder and salt together. Add flavor and flour to cream mixture. Then add buttermilk and alternate until creamy. Pour into pound cake or Bundt pan. Bake at 375 degrees until done.
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