Need the best cake recipe?

Ok this sounds pathetic but my sister in law is always kissing butt by making these really good cakes for everyones birthday. I can make some really good cakes too but it's not my favorite thing to do in the world so my daughters birthday is comming up and i want to make a 100% home made cake for her and want to make everyone WOW in aww that she isn't the only one in the family who can make great cakes. since she uses box cake and makes her own icing i wanna make mine 100% home made any great AWWing recipes out there?Need the best cake recipe?
CINNAMON FUDGE BIRTHDAY CAKE





There are two layers of moist chocolate cake and a rich fudge and whipped cream filling in this supreme birthday dessert.





Preparation time: 30 min Baking time: 30 min


Yield: 12 servings





Cake Ingredients:


2 cups all-purpose flour


1/2 cup unsweetened cocoa


1 teaspoon baking soda


1/2 teaspoon salt


1/2 teaspoon ground cinnamon


1 3/4 cups sugar


1/2 cup LAND O LAKES庐 Butter, softened


1/3 cup vegetable oil


1 egg


1 tablespoon vanilla


1 cup buttermilk*


3/4 cup hot coffee








Filling %26amp; Frosting Ingredients:


4 (1-ounce) squares semi-sweet baking chocolate


1 pint (2 cups) LAND O LAKES鈩?Heavy Whipping Cream


1 tablespoon LAND O LAKES庐 Butter


1 tablespoon light corn syrup


1/4 cup powdered sugar


1/4 teaspoon ground cinnamon





Heat oven to 350掳F. Grease and flour 2 (9-inch) cake pans; line bottom of pans with parchment or waxed paper. Combine flour, cocoa, baking soda, salt and 1/2 teaspoon cinnamon in small bowl. Set aside.





Combine sugar, 1/2 cup butter and oil in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding egg and vanilla, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with buttermilk and coffee, until well mixed.





Spoon batter evenly into prepared pans. Bake for 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Remove parchment paper.





Meanwhile, combine chocolate, 1/2 cup whipping cream, butter and corn syrup in 1-quart saucepan. Cook over medium heat until chocolate is melted. Refrigerate for 1 hour or until thickened.





Beat remaining 1 1/2 cups whipping cream in chilled small bowl at high speed until soft peaks form. Add powdered sugar and 1/4 teaspoon cinnamon; continue beating until stiff peaks form.





To assemble cake, place 1 cake layer on serving plate. Spread chocolate mixture over cake layer. Spread 1/2 cup whipped cream mixture over chocolate mixture. Top with remaining cake layer; frost with remaining whipped cream mixture. Store refrigerated.





*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.





Recipe Tip


For easiest slicing, refrigerate cake for about 20 minutes after it鈥檚 assembled.Need the best cake recipe?
Thats not pathetic at all. My best advice is to go to the store and at the checkout there are usually 5x8 Betty Crocker magazine recipe books there. I bought one for cakes, it has a grasshopper cake on the front (mint and chocolate in white cake). All of the recipes use Betty Crocker cake mix, so they are garanteed to be moist...





Anyways, there are some FABULOUS cake ideas in these little magazines and they are easy to make and delicious. They look gourmet.
Chocolate Eclair Cake





INGREDIENTS:


2 (3 ounce) packages instant vanilla pudding


mix


3 cups milk


1 (8 ounce) container frozen whipped topping,


thawed


1 (16 ounce) package chocolate graham crackers


1/4 cup milk


1/3 cup unsweetened cocoa powder


1 cup white sugar


2 tablespoons butter


1 teaspoon vanilla extract








1. In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.


2. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.


3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.


4. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.


5. Pour sauce over graham cracker layer and refrigerate until set; serve.
HillBilly Cake





1 1/2 cups sugar


2 eggs


1/2 cup melted butter


2 cups flour


2 teaspoons baking soda


1/2 teaspoon salt


1 can (20 ounces) undrained crushed pineapple


(The pineapple can be sweetened or unsweetened)


1 cup light brown sugar (For Cake Topping)


1 cup chopped walnuts (For Cake Topping)





Mix ingredients together and pour into a greased 9 x 13 baking pan. Top with the light brown sugar and the chopped walnuts. Bake at 350 F. for 40 minutes.





*THIS IS AN EXCELLENT PINEAPPLE CAKE!*
I have recieved a couple of best answers for this simple to make cake. The mistake people make when they make chocolate cake is put too many ingredients in. Chocolate victoria sponge is as soft and delicious as any shop bought cake and is delicious not having the chemicals and unnecessary ingredients that shop bought cakes have, it is also simple and very quick to make.





Victoria sponge


6oz plain flour


6oz caster sugar


6oz soft margerine


3 medium eggs


1/2 tsp of baking pwder


a little milk to add (details follow)





With choclate victoria sponge You add 4 large tsp of quality cocoa powder and an extra 1/2 tsp of baking powder





You will need to 8'; x 1'; greased sponge tins, lined with baking parchment.





Pre heat the oven to 375 farenheit





Mix marge with caster sugar with a spoon and beat until creamy.


then add eggs and whip up until light and frothy (if the mixture splits, dont panic, keep beating)


Then gently fold in the flour, cocoa powder and baking powder.


the mixture should be a soft consistancy that drops off the spoon, if not add some milk.


spoon the mixture equally into the two tins and bake in the oven for 20-25 mins, (dont keep on looking in the oven, otherwise they wont rise, check after about 20 mins)


turn the sponges out onto a wire cooling rack.





Icing/frosting


You can fill with various types of chocolate frosting but it is best to whip up some cream and drizzle lots of melted (cocoa rich) chocolate into the mixture (not when it is boiling hot though) then put the two halfs of sponge together and voila victoria sandwich, a dish that has been in existence for 150 years with good reason.





Also you do not have to add chocolate the plain sponge is delicious with jam and cream as filling and is a traditional part of English teatime. Chocolate cake doesnt come simpler or tastier than this, and look at all the ingredients you wont have to buy or use.
PINEAPPLE UPSIDE DOWN CAKE





2/3 cup butter


3/4 cup brown sugar





Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.





1 can pineapple slices


maraschino cherries (enough to fill centers of pineapples)





Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).


Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).





Pour the batter over the pineapple and cherries.





Bake at 350掳F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.





Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.








Scratch Cake:





1 cup flour


1 teaspoon baking powder


1/2 teaspoon salt


2 eggs


2/3 cup sugar


1/4 cup milk





Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350掳F and follow same steps as above.





CHOCOLATE CAKE MADE FROM SCRATCH





3/4 c. Crisco


2 c. sugar


3 eggs, add one at a time


1 c. sweet milk


2 1/2 c. self rising flour


2 tbsp. vanilla flavoring





Cream shortening and sugar together. Add eggs one at a time. Add rest of ingredients and pour into pan.





ICING:





2/3 c. cocoa


1 1/2 c. sweet milk


1 tbsp. vanilla


Dash salt





Bring to rolling boil for 3 minutes. Cream while cooling.








MOTHER'S FROM SCRATCH BLACK CHOCOLATE


CAKE





1/4 c. shortening


1 c. sugar


1 egg


3 tbsp. cocoa


1/4 c. sour milk


3/4 tsp. soda


1/2 c. boiling water


1 c. flour





Beat shortening, sugar and egg together. Add cocoa and mix well. Mix sour milk, soda and boiling water together. Add alternately, sour milk mixture and then flour. Beat until no lumps. Will be thin batter. Bake in greased 8 x 8 inch glass or tin baking pan at 375 degrees for approximately 40 to 45 minutes or until tests done in center. Mother used toothpick or straw test. Delicious iced with Almond Butter Cream Frosting.








SCRATCH GERMAN CHOCOLATE CAKE





1 (4 oz.) pkg. chocolate chips


1 2/3 c. all-purpose flour


1 tsp. baking soda


1/2 c. butter (soft)


1 c. sugar


1 tsp. vanilla


3 egg yolks


2/3 c. buttermilk


3 stiff egg whites, beaten





Grease and flour 2 round cake pans. Heat chocolate and 1/3 cup water until chocolate melts. Cool. Combine flour, soda, and 1/2 teaspoon salt. Beat butter 30 seconds and add sugar and vanilla; beat until fluffy. Add egg yolks. Beat in chocolate mixture and add dry ingredients and the buttermilk alternately to beaten mixture. Fold in egg whites. Pour into baking pans. Bake at 350 degrees for 30 to 35 minutes. Cool and remove from pans. Ice.