Does any1 no any good recipes for cakes?

i.e websites or even their own recipeDoes any1 no any good recipes for cakes?
http://cake.betterrecipes.com/





Miss Lousie's Chocolate Cake





This dessert contains chocolate cake mix, instant pudding mix, sour cream, yogurt, sugar, vanilla and almond extracts and white chocolate chips.





* 1 box Duncan Hines dark chocolate cake mix


* 1 box (3.5-oz.) Jello French vanilla instant pudding mix


* 4 eggs


* 1/2 cup sugar


* 1/2 cup sour cream


* 1/2 cup vanilla yogurt


* 3/4 cup canola oil


* 2 t. almond extract


* 2 t. vanilla extract


* 1 cup white chocolate chips


* 1 tub classic chocolate frosting


* 1/3 cup Kahlua coffee liqueur


* Fresh whipped cream


* Fresh raspberries


* Pam cooking spray with flour





Mix first nine ingredients in electric mixer until smooth. Stir in the white chocolate chips with a wooden spoon; batter will be thick. Spray a Bundt pan with Pam with flour; spoon in batter. Bake at 350 degrees for 50-60 minutes, until toothpick comes out clean. Cool slightly; invert onto serving plate. Put frosting into a glass bowl and microwave for 1-2 minutes; add Kahlua. While cake is warm glaze with the frosting. Let cool. Serve with fresh whipped cream and raspberries.





Notes: My family and friends love this recipe. It is fast, easy, and very very moist.








http://www.joyofbaking.com/cakes.html





White Butter Cake





1 3/4 cups (175 grams) sifted cake flour


2 teaspoons


baking powder


1/4 teaspoon salt


1/2 cup (113 grams) unsalted butter, at room temperature


1 cup (200 grams) granulated white sugar, divided


2 large eggs, separated


1 teaspoon pure vanilla extract


1/2 cup (120 ml) milk


1/8 teaspoon cream of tartar





Filling:


1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam





Cream Cheese Frosting:


1/2 cup (113 grams) unsalted butter, room temperature


1 - 8 ounce (227 grams) cream cheese, room temperature


2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted


zest of 1 lemon or orange


1 teaspoon


pure vanilla extract





Fresh Berries





Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.





Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.





White Butter Cake: While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).





In a mixing bowl


sift or whisk together the flour, baking powder, and salt. Set aside.





In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.





With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.





In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.





Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.





Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)





Cream Cheese Frosting: Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.





Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter


. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.








http://www.recipes4cakes.com/





Pineapple White Chocolate Pound Cake Recipe


3 cups Flour


1 tsp Baking powder


1/2 tsp Salt


1 container (8 oz) Sour cream


1 can (8 oz) Crushed pineapple in juice,


1 cup Butter, softened


2 cups granulated sugar


5 Eggs


1 pkg. (6 squares) White baking chocolate, melted, cooled slightly


2 tsp Vanilla


1/2 cup Flaked coconut


Powdered sugar,





Oven Temp ~ 350掳 Baking Time ~ 1 Hour %26amp; 10 Min.


Pan Type ~ 10 inch tube pan





Preheat oven, lightly grease and flour 12-cup Bundt tube pan or 10-inch tube pan.





Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.


Bake until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.Does any1 no any good recipes for cakes?
http://www.kraftcanada.com/en/Celebratio鈥?/a>





kraft canada has the best desserts so im sure they're cakes would be great too!!, they have 3 categories, so just pick one that goes with the cake your going for.


hope you find a good one!!
well this works with cake and cupcakes. you get a box of vanilla cake mix and put strawberries in the batter before you cook them its really good. well atleast i think they are my sister hates them.
www.bbc.co.uk go on to food and you see recipes
ORANGE SLICE CAKE


INGREDIENTS


3 1/2 cups all-purpose flour


1/2 teaspoon salt


1 cup butter


2 cups white sugar


4 eggs


1 teaspoon baking soda


1/2 cup buttermilk


16 ounces orange-flavored fruit slice jelly candies, chopped


1 cup chopped dates


2 cups chopped walnuts


1 cup flaked coconut


1 cup orange juice


2 cups confectioners' sugar





DIRECTIONS


Sift flour and salt together.


Cream butter or margarine and sugar well. Add eggs, flour mixture, soda, and buttermilk; mix well. Fold in orange slices, dates, nuts, and coconut. Pour batter into a greased and floured tube pan.


Bake at 300 degrees F (150 degrees C) for 1 3/4 to 2 hours. Remove cake from oven. Mix together juice and confectioner's sugar; pour over hot cake while still in pan. Cool cake in pan for 20 minutes. Turn out onto cake plate. Cool completely.





ancient roman cheesecake%26lt;savillum%26gt;


INGREDIENTS


15 bay leaves


3 eggs


8 ounces ricotta cheese


1/2 cup honey


1 teaspoon grated orange zest


1 teaspoon lemon juice


1/2 cup all-purpose flour





DIRECTIONS


Preheat an oven to 425 degrees F (220 degrees C). Pour some water into a small, oven proof bowl, and place into the oven. Arrange the bay leaves over the bottom of the springform pan to cover.


Beat the eggs in a mixing bowl, then mix in ricotta cheese, honey, orange zest, and lemon juice. Sprinkle in the flour, and stir until evenly combined. Gently pour the batter over the bay leaves, being careful not to disturb them too much.


Bake in the preheated oven until browned, about 35 to 40 minutes. Run the tip of a paring knife around the edges of the pan, and release from the springform pan. Invert onto a serving plate, and serve warm or chilled





wacky buckwheat spice bake


INGREDIENTS


1/2 cup all-purpose flour


1/2 cup buckwheat flour


1/2 cup cornstarch


3/4 cup white sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 1/4 teaspoons ground cinnamon


1/2 teaspoon ground ginger


1/2 teaspoon ground allspice


1/8 teaspoon dry mustard powder


1 pinch ground black pepper


1 tablespoon molasses


1/4 cup vegetable oil


1 tablespoon distilled white vinegar


1 teaspoon vanilla


1 cup cold water





DIRECTIONS


Preheat an oven to 350 degrees F (175 degrees C). Whisk together the all-purpose flour, buckwheat flour, cornstarch, white sugar, baking soda, salt, cinnamon, ginger, allspice, dry mustard, and ground black pepper in a large mixing bowl.


Stir together the molasses, oil, vinegar, vanilla, and cold water in a measuring cup. Make a well in the center of the dry ingredients; pour the wet ingredients into the well. Mix the batter together until just blended. Pour the batter into an ungreased 8x8 inch baking pan.


Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.





chantal's new york cheesecake


INGREDIENTS


15 graham crackers, crushed


2 tablespoons butter, melted


4 (8 ounce) packages cream cheese


1 1/2 cups white sugar


3/4 cup milk


4 eggs


1 cup sour cream


1 tablespoon vanilla extract


1/4 cup all-purpose flour





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.


In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.


In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.


Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.





carrot cake


INGREDIENTS


4 eggs


1 1/4 cups vegetable oil


2 cups white sugar


2 teaspoons vanilla extract


2 cups all-purpose flour


2 teaspoons baking soda


2 teaspoons baking powder


1/2 teaspoon salt


2 teaspoons ground cinnamon


3 cups grated carrots


1 cup chopped pecans


1/2 cup butter, softened


8 ounces cream cheese, softened


4 cups confectioners' sugar


1 teaspoon vanilla extract


1 cup chopped pecans





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.


In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.


Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.