Do you have a cake recipe that you'd be willing to share?

Almost everything I make must be refrigerated. I'm making a cake for a family that lost their son to cancer this week, and I know that their refrigerator will be packed. I want to make them something really good, but don't want to take up their limited refrigerator storage.Do you have a cake recipe that you'd be willing to share?
Ingredients:


2 eggs


2 cup sugar


2 tablespoon cocoa


2 ounce red food coloring


1/2 lb (2 sticks) butter


2 1/2 cup cake flour


1 teaspoon salt


1 cup buttermilk


1 teaspoon vanilla


1/2 teaspoon baking soda


1 tablespoon vinegar





Directions:


Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.





Icing:


1 16-ounce box of confectioner's sugar


1 stick butter, softened


1 cup melted marshmallows


1 cup shredded coconut


1 cup chopped pecans


1 8-ounce package of cream cheese





Blend cream cheese and butter. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.








Do you have a cake recipe that you'd be willing to share?
This is awesome!!! OMG!!








Too Much Chocolate Cake --








INGREDIENTS


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


1 (5.9 ounce) package instant chocolate pudding mix


1 cup sour cream


1 cup vegetable oil


4 eggs


1/2 cup warm water


2 cups semisweet chocolate chips











DIRECTIONS


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


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


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








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Satiny Chocolate Glaze --








INGREDIENTS


3/4 cup semisweet chocolate chips


3 tablespoons butter


1 tablespoon light corn syrup


1/4 teaspoon vanilla extract











DIRECTIONS


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


Spread warm glaze over top of cake, letting it drizzle down the sides.
really tasty and moist greek yogurt and fig cake





6 figs (or some other fruit)


3 tbsp honey


200g butter


175g caster sugar


grated rind of 1 lemon and 1 orange


4 eggs


225g plain flour


1 tsp baking powder


1 tsp bicarbonate soda


250ml greek yogurt





preheat oven to 180 C/350 F


grease and line a large pyrex dish or something similar (i've made this in a regular cake tin and lost a lot of the fruit juice through the bottom...)


arrange sliced figs on the bottom, drizzle the honey over them.


cream together butter and and sugar with the citrus rind until pale and fluffy, then beat in egg yolks one by one.


sift together flour with baking powder and bicarb of soda. beat a bit of flour into the mixture, then a bit of the greek yohurt and continue like this until you've used all flour and yogurt.


whisk the egg whites until stiff and fold them bit by bit into the mixture.


pour the mixture over the figs and bake for 1 - 11/4 hours.


turn the cake out on a wire rack and drizzle a bit more honey over the top before serving.


this cake doesn't need to be stored in a fridge.
Okay, this is going to sound really weird, but I love this cake made with 2 ingredients: a box of cake mix (chocolate) and a diet soda. Bake according to package directions. It doesn't work well in a bundt pan but works beautifully in a square or oblong pan or as cupcakes. Dust the top with powdered sugar or fat-free cool whip.





I had company last summer and I made a different version of it each day and it was always gone by nighttime. I didn't refrigerate them.





For a light-colored cake mix, use diet sprite. For variety use a can of pumpkin and a chocolate cake mix. (Just those two ingredients.) If the batter is just a little thick, add a little water until the consistency is right. A can of crushed pineapple (with juice) is good with a box of angel food cake mix.





You can find these recipes and more on the page below. Good luck!
Chocolate Cake Supreme





Ingredients: 1 cup of margarine 1/4 cup of cocoa 1 cup of water 2 cups of sugar 2 cups of sifted flour 1 tsp. of baking soda 1 tsp. salt 2 beaten eggs 3/4 cup of buttermilk





Preheat oven to 375 degrees fahrenheit put margarine, cocoa, and water into a saucepan and bring it to a slow boil. in a large bowl, mix the sugar, flour, baking soda, and salt. in a smaller bowl combine the eggs and buttermilk. pour the hot cocoa mixture over the large bowl of sugar flour baking soda and salt. stir BY HAND with a spoon until well blended. then add the eggs and buttermilk to this, and blend. pour thee mixture inti a greased and floured 9x13 pan. 9if the oven is ar 375 degrees) bake for 30-40 minutes. once you take it out check to make sure the cake is done with a toothpick. Its done! :D
Cake:- Fruit.


125g. Butter.


1陆C.White Sugar.


2C. Milk.


400-500g. Mixed Fruit.


1陆C. Self Raising Flour.


1陆C. Wheaten Cornflour.


1t. Baking Soda.


1t. Cinnamon.


1t. Mixed Spice.


1t. Salt.


Boil butter, fruit milk and sugar for 5 minutes and allow to cool.


Mix in the rest of the ingredients.


Pour into a baking-paper lined (or greased) 23cm cake tin.


Bake for 1戮 hours at 160C.








Once cooled, this could be kept in a cake tin, as it doesn't need to be refrigerated, just kept cool.
You need to buy a cake holder when you make one of the recipes above, that way it can sit pretty on a counter out of the way.
No