It has many layers:
Chocolate cake layer,
malted milk wafer layer,
chocolate truffle layer,
a white chocolate layer,
and some other layer I'm not sure,
and it is iced with white chocolate icing ....topped with chocolate covered strawberries and chocolate curls.
I had this cake for the groom's cake in my wedding and that was a long time ago.I'm looking for a rare chocolate cake recipe.?
This sounds like what you are looking for. The closest one I could find anyway. It doesn't mention the strawberries, but you could add them on.
Chocolate Truffle Layer Cake
Ingredients:
CAKE
10 ounces bittersweet chocolate, finely chopped
1 stick unsalted butter
1 tablespoon pure vanilla extract
1/3 cup unsweetened cocoa powder
1 cup water
2/3 cup cr猫me fra卯che (6 ounces)
3 large eggs
3 large egg yolks
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons baking powder
1 teaspoon salt
WHITE CHOCOLATE GANACHE
1 pound white chocolate, chopped
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons unsalted butter
DARK CHOCOLATE GANACHE
1 1/3 cups plus 2 tablespoons heavy cream
10 ounces bittersweet chocolate, chopped
CHOCOLATE FROSTING
4 ounces bittersweet chocolate, chopped
3 tablespoons granulated sugar
1/4 cup corn syrup
6 tablespoons unsweetened cocoa powder
1/4 cup plus 2 tablespoons water
1 tablespoon brandy
1 pound unsalted butter, softened
3/4 cup confectioners' sugar, sifted
Bittersweet and white chocolate shavings, for garnish
Directions:
MAKE THE CAKE: Preheat the oven to 350掳. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently. Remove the chocolate mixture from the heat and let cool slightly.
In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate. Whisk in the cr猫me fra卯che.
In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes. Beat in the chocolate mixture. In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve. Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking. Let the cakes cool completely in the pans.
MEANWHILE, MAKE THE WHITE CHOCOLATE GANACHE: In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out. Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges. Whisk the hot cream mixture into the white chocolate. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
MAKE THE DARK CHOCOLATE GANACHE: In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
MAKE THE CHOCOLATE FROSTING: In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly. Remove from the heat and whisk in the brandy and melted chocolate. Let cool completely, about 30 minutes.
In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture. At low speed, beat in the confectioners' sugar.
ASSEMBLE THE CAKE: Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board. Invert the cakes and remove the pans. Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base. Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper. Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment. Spread with 1 1/4 cups of the chocolate frosting. Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache. Keep the sides even as you build the cake by smoothing them out with a metal cake spatula. Top with the final cake rectangle and peel off the parchment. Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting. Spread the remaining frosting over the cake and garnish with the chocolate shavings. Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm. Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
MAKE AHEAD The cake can be refrigerated for 3 days or frozen for up to 2 weeks.
Good Luck! ~-~I'm looking for a rare chocolate cake recipe.?
You are welcome. I couldn't believe how long it was. Report Abuse
Friday, January 8, 2010
Desperate, need to find a moist chocolate cake recipe like from the Philippines (i.e Red Ribbon style)?
Ingredients
2 Cups Sugar
戮 Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.
1 Cup Mazola Oil
1 陆 Teaspoons Vanilla Extract
1 Cup Boiling Water
2 Cups Flour
Preheat Oven to 300掳 F
(This is not a typo! This is a slow bake chocolate cake recipe.)
Use Crisco Shortening to Lightly Grease and Flour 9 in. x 13 in. Baking Dish. (It's a one layer chocolate cake!)
Place all the ingredients on the left into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into Greased and Floured Baking Dish
Bake for 1 Hour
Test by sticking with knife. If it comes out clean, it's done!
Allow to cool.
White Vanilla Icing:
录 Pound Stick of Butter (Softened)
1 Teaspoon Vanilla Extract
Pinch of Salt
Milk
戮 Bag of Powdered Confectioners Sugar
Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk.
Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.
--------------------------------------鈥?br>
INGREDIENTS
1 3/4 cups all-purpose flour
2 cups cocoa powder, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup hot brewed coffee
1/2 cup butter or margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
Frosting:
1 1/2 cups confectioners' sugar
1 cup cocoa powder
1/2 cup butter or margarine
1 1/4 teaspoons vanilla extract
1/2 cup hot milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.Desperate, need to find a moist chocolate cake recipe like from the Philippines (i.e Red Ribbon style)?
You should check out (www.recipezaar.com )and type in moist chocolate cakes, they have tons of easy to make recipes .Desperate, need to find a moist chocolate cake recipe like from the Philippines (i.e Red Ribbon style)?
try to find it in like a recipe book or something i don't know exactly where u can find a red ribbion style from the Pi aka philippines
Sorry I don't have a recipe but just the mention of Red Ribbon makes hungry. Filipino food/desserts are the best foods I have ever tasted. Red Ribbon is awesome; Goldilocks, so so.
2 Cups Sugar
戮 Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.
1 Cup Mazola Oil
1 陆 Teaspoons Vanilla Extract
1 Cup Boiling Water
2 Cups Flour
Preheat Oven to 300掳 F
(This is not a typo! This is a slow bake chocolate cake recipe.)
Use Crisco Shortening to Lightly Grease and Flour 9 in. x 13 in. Baking Dish. (It's a one layer chocolate cake!)
Place all the ingredients on the left into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into Greased and Floured Baking Dish
Bake for 1 Hour
Test by sticking with knife. If it comes out clean, it's done!
Allow to cool.
White Vanilla Icing:
录 Pound Stick of Butter (Softened)
1 Teaspoon Vanilla Extract
Pinch of Salt
Milk
戮 Bag of Powdered Confectioners Sugar
Place the powdered sugar, softened butter, and vanilla in a mixing bowl. Add a little milk.
Mix at high speed until smooth and creamy. Add milk as required to get the right consistency.
--------------------------------------鈥?br>
INGREDIENTS
1 3/4 cups all-purpose flour
2 cups cocoa powder, divided
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup hot brewed coffee
1/2 cup butter or margarine
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
Frosting:
1 1/2 cups confectioners' sugar
1 cup cocoa powder
1/2 cup butter or margarine
1 1/4 teaspoons vanilla extract
1/2 cup hot milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 or two 9 inch round pans. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside. In a small bowl, combine hot coffee with 1 cup cocoa and let cool to lukewarm.
In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the 1 teaspoon vanilla. Add the flour mixture alternately with the coffee and cocoa mixture; beat well.
Pour batter into a 9x13 inch cake or two 9 inch round pans. Bake in the preheated oven for 45 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the frosting: In a medium bowl, combine confectioners sugar, 1 cup cocoa, 1/2 cup butter and 1 1/4 teaspoons vanilla. Mix until smooth. Add hot milk a teaspoon at a time to make a smooth, spreadable consistency. Spread onto cooled cake.Desperate, need to find a moist chocolate cake recipe like from the Philippines (i.e Red Ribbon style)?
You should check out (www.recipezaar.com )and type in moist chocolate cakes, they have tons of easy to make recipes .Desperate, need to find a moist chocolate cake recipe like from the Philippines (i.e Red Ribbon style)?
try to find it in like a recipe book or something i don't know exactly where u can find a red ribbion style from the Pi aka philippines
Sorry I don't have a recipe but just the mention of Red Ribbon makes hungry. Filipino food/desserts are the best foods I have ever tasted. Red Ribbon is awesome; Goldilocks, so so.
I NEED A EASY apple upside down cake recipe?
I googled it and it has alot of recipes. I want a recipe that someone has actually made and came out good! Not too hard! What kind of pan can I make it in? What about a square one that I make brownies in? is that good? Please- some one give me a recipe but don't look online for it. I did that! I want one that comes out good! I never made this before! I made a pineapple upside down cake once! I have apples that I need to use up! THANKS!!
I NEED A EASY apple upside down cake recipe?
I've used this one before. It turns out pretty good! I got it off the internet a looong time ago, and it uses an 8in square pan like for brownies. Hope this helps.
Apple upside down cake with cinnamon and apples and brown sugar and butter.
Cook Time: 45 minutes
Ingredients:
1/2 cup butter
1 cup light brown sugar
2 tablespoons evaporated milk or cream
2 cups sliced apples
1 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
Prep:
Mix together 1/2 cup butter, 1 cup brown sugar, and 2 tablespoons evaporated milk or cream and spread in bottom of an 8-in square baking pan. Arrange sliced apples on the brown sugar mixture. Sift together the flour, baking powder, cinnamon and salt. Cream shortening with sugar; beat in egg then add sifted ingredients alternately with 1/2 cup milk and the vanilla extract.
Pour batter over apples.
Bake at 350掳 for 35 to 45 minutes, until cake is done. I NEED A EASY apple upside down cake recipe?
I have used this recipe for all my upside down cakes from pineapple, peach to mixed berry. Very easy. If you don't have a skillet I've used a deep dish pie pan.
Skillet Apple Cake
3 medium eggs, beaten
1 cup Bisquick
2 (16 ounce) cans sliced apples, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar - Cinnamon - nutmeg (for topping)
Mix Bisquick with beaten eggs.
Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick mixture into hot skillet, spoon apples onto mixture, cover skillet and cook about 7 minutes.
Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar - cinnamon %26amp; nutmeg to taste.
Serves 4.
This isn't an upside-down cake, but it's one that my grandmother made all the time, to use up extra apples, pears or peaches. And, yes, it's made in the square pan that you make brownies in!
GRAM'S APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB. baking powder
1 TB butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples, peeled %26amp; sliced
extra sugar, cinnamon and butter
...Beat first 6 ingredients well. Pour into greased square pan. Top with apples. Dot with a little more butter, and sprinkle with cinnamon %26amp; sugar. Bake at 350 for about 30-50 min (until lightly browned and tests done with toothpick)
If you don't end up getting any recipes here, check out ';allrecipes.com'; - they have multiple recipes per category, and the great thing is that they have reviews by people who have tried the recipe. I go there all the time and the reviews even offer changes to the original recipe if it makes it better. Good luck!
http://www.foodnetwork.com/recipes/cooki鈥?/a>
Try this!
The easiest way is to use a premade cake mix, but add the butter, brown sugar, apples and cinnamon to the bottom of the pan before baking.
Melt 1 stick of butter in the bottom of a pan (I prefer to use my cast iron skillet, but any pan will work). Add 1 cup of brown sugar and 1 tsp of cinnamon, spread evenly on bottom of pan, top with peeled, sliced apples, Pour cake batter over the top and bake at 350F for 30 to 45 minutes until cake is down. Remove from oven and invert onto cake plate. Allow to sit for at least 10 minutes before serving.
If you don't want to use a premade yellow cake mix, then you can make your own yellow cake batter:
Basic Yellow Cake
1 cup all-purpose flour
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 eggs
Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Finally, stir in vanilla. Pour batter into the prepared pan.
I NEED A EASY apple upside down cake recipe?
I've used this one before. It turns out pretty good! I got it off the internet a looong time ago, and it uses an 8in square pan like for brownies. Hope this helps.
Apple upside down cake with cinnamon and apples and brown sugar and butter.
Cook Time: 45 minutes
Ingredients:
1/2 cup butter
1 cup light brown sugar
2 tablespoons evaporated milk or cream
2 cups sliced apples
1 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
Prep:
Mix together 1/2 cup butter, 1 cup brown sugar, and 2 tablespoons evaporated milk or cream and spread in bottom of an 8-in square baking pan. Arrange sliced apples on the brown sugar mixture. Sift together the flour, baking powder, cinnamon and salt. Cream shortening with sugar; beat in egg then add sifted ingredients alternately with 1/2 cup milk and the vanilla extract.
Pour batter over apples.
Bake at 350掳 for 35 to 45 minutes, until cake is done. I NEED A EASY apple upside down cake recipe?
I have used this recipe for all my upside down cakes from pineapple, peach to mixed berry. Very easy. If you don't have a skillet I've used a deep dish pie pan.
Skillet Apple Cake
3 medium eggs, beaten
1 cup Bisquick
2 (16 ounce) cans sliced apples, drained
2 tablespoons margarine
1/8 cup vegetable oil
Sugar - Cinnamon - nutmeg (for topping)
Mix Bisquick with beaten eggs.
Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick mixture into hot skillet, spoon apples onto mixture, cover skillet and cook about 7 minutes.
Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar - cinnamon %26amp; nutmeg to taste.
Serves 4.
This isn't an upside-down cake, but it's one that my grandmother made all the time, to use up extra apples, pears or peaches. And, yes, it's made in the square pan that you make brownies in!
GRAM'S APPLE CAKE
1/2 c. sugar
1 egg, slightly beaten
1 TB. baking powder
1 TB butter, softened
1/2 c. sour cream
1 c. flour
3-4 apples, peeled %26amp; sliced
extra sugar, cinnamon and butter
...Beat first 6 ingredients well. Pour into greased square pan. Top with apples. Dot with a little more butter, and sprinkle with cinnamon %26amp; sugar. Bake at 350 for about 30-50 min (until lightly browned and tests done with toothpick)
If you don't end up getting any recipes here, check out ';allrecipes.com'; - they have multiple recipes per category, and the great thing is that they have reviews by people who have tried the recipe. I go there all the time and the reviews even offer changes to the original recipe if it makes it better. Good luck!
http://www.foodnetwork.com/recipes/cooki鈥?/a>
Try this!
The easiest way is to use a premade cake mix, but add the butter, brown sugar, apples and cinnamon to the bottom of the pan before baking.
Melt 1 stick of butter in the bottom of a pan (I prefer to use my cast iron skillet, but any pan will work). Add 1 cup of brown sugar and 1 tsp of cinnamon, spread evenly on bottom of pan, top with peeled, sliced apples, Pour cake batter over the top and bake at 350F for 30 to 45 minutes until cake is down. Remove from oven and invert onto cake plate. Allow to sit for at least 10 minutes before serving.
If you don't want to use a premade yellow cake mix, then you can make your own yellow cake batter:
Basic Yellow Cake
1 cup all-purpose flour
3/4 cup white sugar
1/4 cup shortening
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 eggs
Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. Finally, stir in vanilla. Pour batter into the prepared pan.
Looking for the recipe where you pour condensed milk and choc syrup over a cake you poke hole in cake and chil
Better Than S-- Cake
Chocolate Cake Version #1
Begin with:
1 chocolate (devil's food or German chocolate) cake mix
Prepare cake according to box directions in a 9 x 13 pan. Cool for 5 to 10 minutes and poke 1/2 inch holes about an inch apart in top of cake. Choose one of the options to complete the cake.
Option 1 - Arlene's version:
1 can sweetened condensed milk
1 cup chocolate syrup
1 can chocolate frosting
Pour sweetened condensed milk in holes. Next pour syrup in holes. With spatula, smooth top of cake. Cool completely. Frost with canned frosting.
Option 2 - ShadoeRose's version:
1 can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, coarsely chopped
8 ounce container frozen whipped topping
Over low heat, combine milk and topping. Stirring until smooth. Carefully pour over warm cake. Sprinkle the toffee bars liberally across the entire cake while warm. Let cake cool completely and top with whipped topping. You may wish to put aside some caramel and candy to decorate the top.cosmetics
Chocolate Cake Version #1
Begin with:
1 chocolate (devil's food or German chocolate) cake mix
Prepare cake according to box directions in a 9 x 13 pan. Cool for 5 to 10 minutes and poke 1/2 inch holes about an inch apart in top of cake. Choose one of the options to complete the cake.
Option 1 - Arlene's version:
1 can sweetened condensed milk
1 cup chocolate syrup
1 can chocolate frosting
Pour sweetened condensed milk in holes. Next pour syrup in holes. With spatula, smooth top of cake. Cool completely. Frost with canned frosting.
Option 2 - ShadoeRose's version:
1 can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, coarsely chopped
8 ounce container frozen whipped topping
Over low heat, combine milk and topping. Stirring until smooth. Carefully pour over warm cake. Sprinkle the toffee bars liberally across the entire cake while warm. Let cake cool completely and top with whipped topping. You may wish to put aside some caramel and candy to decorate the top.
I am looking for a recipe for homemade Mexican fruit filled cake and frosting Thanks
Mexican Fruit Cake
2 c.sugar
2 c.flour
2 eggs
2 tsp.baking soda
1 large can pineapple,in syrup %26amp; juice
1 c.chopped pecans
Mix all ingredients together well.Pour into a greased 9';x 13'; baking pan.Bake at 350 for about 40 minutes.Cool.
Icing:
1 (8 oz.)pkg. cream cheese,softened
1 stick margarine,softened
2 c.powdered sugar
1 tsp. vanilla
Blend together cream cheese %26amp; margarine,add powdered sugar %26amp; vanilla.Spread on cake after cake has cooled. I am looking for a recipe for homemade Mexican fruit filled cake and frosting Thanks
I Found nothing :(
But I Do Have a site with plenty Mexican Dessert Recipies.
http://www.gourmetsleuth.com/mexicandess鈥?/a>
2 c.sugar
2 c.flour
2 eggs
2 tsp.baking soda
1 large can pineapple,in syrup %26amp; juice
1 c.chopped pecans
Mix all ingredients together well.Pour into a greased 9';x 13'; baking pan.Bake at 350 for about 40 minutes.Cool.
Icing:
1 (8 oz.)pkg. cream cheese,softened
1 stick margarine,softened
2 c.powdered sugar
1 tsp. vanilla
Blend together cream cheese %26amp; margarine,add powdered sugar %26amp; vanilla.Spread on cake after cake has cooled. I am looking for a recipe for homemade Mexican fruit filled cake and frosting Thanks
I Found nothing :(
But I Do Have a site with plenty Mexican Dessert Recipies.
http://www.gourmetsleuth.com/mexicandess鈥?/a>
Recipe for moist chocolate fudge cake?
Does anyone have a recipe for a chocolate fudge cake?
Really calorific, using real (not cooking) chocolate.
Suitable for a 12inch cake tin.
Thanks!Recipe for moist chocolate fudge cake?
This one is so calorific, I gained 3 pounds while reading it.
8 Hershey Candy Bars
15 1/2 ounces Hershey's Syrup
2 cups Sugar
1 cup Butter
4 Eggs
3 1/2 cups Flour
1 cup Buttermilk
1/2 teaspoon Baking Soda
1 cup Chopped Pecans
1 teaspoon Vanilla
Melt candy bars and syrup. Cream butter and sugar.
Add eggs one at a time. Beat well. Add cooled chocolate mixture and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last.
Bake in tube pan for 1 1/4 hours at 350F degrees.Recipe for moist chocolate fudge cake?
I have made this and it's wonderful. For a 12in cake- cook at the same temp for 45-50 mins. After the cake has cooled- you'll want to slice lengthwise so you have layers you can frost.
Best-Ever Chocolate Fudge Layer Cake
From Kraftfoods
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350掳F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
Happy cooking!
Really calorific, using real (not cooking) chocolate.
Suitable for a 12inch cake tin.
Thanks!Recipe for moist chocolate fudge cake?
This one is so calorific, I gained 3 pounds while reading it.
8 Hershey Candy Bars
15 1/2 ounces Hershey's Syrup
2 cups Sugar
1 cup Butter
4 Eggs
3 1/2 cups Flour
1 cup Buttermilk
1/2 teaspoon Baking Soda
1 cup Chopped Pecans
1 teaspoon Vanilla
Melt candy bars and syrup. Cream butter and sugar.
Add eggs one at a time. Beat well. Add cooled chocolate mixture and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last.
Bake in tube pan for 1 1/4 hours at 350F degrees.Recipe for moist chocolate fudge cake?
I have made this and it's wonderful. For a 12in cake- cook at the same temp for 45-50 mins. After the cake has cooled- you'll want to slice lengthwise so you have layers you can frost.
Best-Ever Chocolate Fudge Layer Cake
From Kraftfoods
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350掳F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
Happy cooking!
I need recipe of coffee cake.?
And i need recipe of icing too!I need recipe of coffee cake.?
Here are few that are great!!! I have made all of them. Everyone will love them. Hope you enjoy!!!
Pecan Coffee Cake
INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 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 remove foil.
Apple Coffee Cake
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
DIRECTIONS
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Buttermilk Coffee Cake
INGREDIENTS
2 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
TOPPING:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS
In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Raisin Buttermilk Coffee Cake
INGREDIENTS
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
DIRECTIONS
In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Candy Bar Coffee Cake
INGREDIENTS
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 cup cold butter or margarine
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3 (1.4 ounce) bars heath candy bars, crushed
1 cup chopped pecans
DIRECTIONS
In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350 degrees F for 40 minutes or until a toothpick inserted near the center comes out clean.I need recipe of coffee cake.?
Ultimate Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
Ingredients:
* Topping:
* 1/2 cup brown sugar
* 1/4 cup sifted all-purpose flour (sift before measuring)
* 1/4 cup butter, room temperature
* 1 teaspoon cinnamon
* .
* Cake:
* 1 1/2 cups sifted all-purpose flour (sift before measuring)
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 3/4 cup sugar
* 1/3 cup melted butter
* 1/2 cup milk
* 1 teaspoon vanilla extract
Preparation:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375掳 for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
Sour Cream Coffee Cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
------------------------
Easy Cinnamon Coffee Cake
2 cups Bisquick baking mix
2/3 cup milk or water
2 Tbsp. sugar
2 eggs
Grease round pan, 9'; x 1 1/2';. Mix above ingredients, b eat 30 seconds. Spread in pan; sprinkle with Streusel Topping.
Streusel Topping:
Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until crumbly.
Bake at 375潞F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.
_______________________
Sour Cream Streusel Coffee Cake
Streusel Filling:
录 cup packed brown sugar
录 cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 陆 cups sour cream
录 cup butter, softened
1 陆 teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
________________________
Blueberry Streusel Coffee Cake
2 c. flour
1 c. sugar
2 tsp. baking soda
pinch salt
1 egg, beaten
1 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans
Streusel Topping
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter
In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9'; square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.
_________________________
Here's an Orange Butter Coffee Cake to die for! 1 package (1/4 ounce ) active dry yeast 1/4 warm water (110*-115*) 1 cup sugar , divided 1 teaspoon salt, 2 eggs beaten 1/2 cup sour cream ,8 tablespoons (1/2 cup butter or margarine),melted divided, 2-3/4 to3 cups all-purpose flour, 1cup flaked coconut , toasted ,2 tablespoons grated orange peel. ORANGE GLAZE....... 1/2 cup sugar, 1/3cup sour cream ,4 teaspoon orange juice, 3 tablespoons butter or margarine. In a mixing bowl ,disolve yeast in warm water . Let stand 5 minutes. Stir in 1/4 cup sugar , salt , eggs , sour cream ,and 6 tablespoons of butter or margarine. Gradually add enouhg flour to form a stiff dough , beating well after each addition. Place in a greased bowl,turning once to grease the top.Cover and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile combine remaining sugar , coconut and orange peel in a small bowl; set aside Punch dough down knead on on a well floured surface about 15 times. roll out half the dough into a 12 in circle Brush with 1 tablespoon of the remaining butter, Sprinkle with 1/2 of the coconut mixture . Cut into 12 wedges Roll up, starting with the wide end and rolling to the point.Place rolls, point side down, in a well greased 9-inch round or 13 inch x 9 inch x 2 inch baking pan. Repeat with remaining dough. Cover and let rise until doubled about 30-45 min.Spinkle with remaining coconut mixture. Bake at 350* for 20-25min or until golden brown ; Leave rolls in pan. For Glaze combine all ingredients in saucepan. Cook and stir over med. heat until boiling ; pour glaze over hot rolls . Serve warm. YIELDS 24 rolls
Sour Cream Streusel Coffee Cake
Streusel Filling:
录 cup packed brown sugar
录 cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 陆 cups sour cream
录 cup butter, softened
1 陆 teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
----------------------------
BLUEBERRY SOUR CREAM COFFEE CAKE
serves 10 - 12
For topping:
陆 cup packed dark brown sugar
1陆 tsp. cinnamon
1 cup coarsely chopped walnuts
4 Tbsp. unsalted butter, softened slightly
For Cake:
2 cups flour
1 tsp. baking powder
陆 tsp. baking soda
陆 tsp. salt
陆 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup sour cream
2 tsp. vanilla extract
1 pint fresh or frozen blueberries
To make Topping:
In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.
To make Cake:
Preheat oven to 350潞. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until toothpick inserted in center comes out clean
--------------------------
Banana Coffee Cake
TIME: Prep: 15 min. Bake: 25 min. + cooling
鈥? package (8 oz) cream cheese, softened
鈥?/2 cup butter, softened
鈥?录 cups sugar
鈥? eggs
鈥? cup mashed ripe bananas (about 2 to 3 medium)
鈥? teaspoon vanilla extract
鈥?录 cups all-purpose flour
鈥?陆 teaspoons baking powder
鈥⒙?teaspoon baking soda
TOPPING:
鈥? cup chopped pecans
鈥? tablespoons sugar
鈥? teaspoon ground cinnamon
In a large mixing bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter.
Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
--Taste of Home
have u tried www.cooks.com. i always use that and love it! people can post their own recipes. so if you type in coffee cake you can find all kinds of recipes with diffrent ingrdients to fit what you have or want to make. they have all kinds of renditions of recipes. Happy Baking!
try thes websites:
http://www.recipezaar.com/103885 (this is for the coffee cake)
http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm (for the icing)
hope this helps!!
Here are few that are great!!! I have made all of them. Everyone will love them. Hope you enjoy!!!
Pecan Coffee Cake
INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
1 cup sour cream
1 1/2 cups white sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup brown sugar
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
Bake in the preheated oven for 30 to 35 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 remove foil.
Apple Coffee Cake
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
GLAZE:
3/4 cup confectioners' sugar
1 tablespoon butter, softened
3/4 teaspoon vanilla extract
2 teaspoons water
DIRECTIONS
In a large mixing bowl, cream butter and sugar. Beat in eggs. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half into a greased 13-in.x 9-in.x 2-in. baking dish. Combine pie filling and cinnamon; spoon over batter. Drop remaining batter over filling; spread gently.
Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine glaze ingredients; drizzle over warm or cooled coffee cake.
Buttermilk Coffee Cake
INGREDIENTS
2 1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
TOPPING:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS
In a mixing bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
Raisin Buttermilk Coffee Cake
INGREDIENTS
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup butter or margarine, melted
2 tablespoons all-purpose flour
4 teaspoons ground cinnamon
BATTER:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 cups buttermilk
1 cup raisins
DIRECTIONS
In a bowl, combine the first five ingredients until mixture resembles coarse crumbs; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in raisins. Spread half of the batter into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with half of the crumb mixture. Carefully spread with remaining batter and sprinkle with remaining crumb mixture. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Candy Bar Coffee Cake
INGREDIENTS
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 cup cold butter or margarine
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3 (1.4 ounce) bars heath candy bars, crushed
1 cup chopped pecans
DIRECTIONS
In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350 degrees F for 40 minutes or until a toothpick inserted near the center comes out clean.I need recipe of coffee cake.?
Ultimate Coffee Cake
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
Ingredients:
* Topping:
* 1/2 cup brown sugar
* 1/4 cup sifted all-purpose flour (sift before measuring)
* 1/4 cup butter, room temperature
* 1 teaspoon cinnamon
* .
* Cake:
* 1 1/2 cups sifted all-purpose flour (sift before measuring)
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 3/4 cup sugar
* 1/3 cup melted butter
* 1/2 cup milk
* 1 teaspoon vanilla extract
Preparation:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375掳 for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm.
Sour Cream Coffee Cake
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
------------------------
Easy Cinnamon Coffee Cake
2 cups Bisquick baking mix
2/3 cup milk or water
2 Tbsp. sugar
2 eggs
Grease round pan, 9'; x 1 1/2';. Mix above ingredients, b eat 30 seconds. Spread in pan; sprinkle with Streusel Topping.
Streusel Topping:
Mix 1/3 cup Bisquick, 1/3 cup packed brown sugar, 1/2 tsp. cinnamon and 2 tbsp. firm margarine or butter until crumbly.
Bake at 375潞F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm with butter. 8 servings.
_______________________
Sour Cream Streusel Coffee Cake
Streusel Filling:
录 cup packed brown sugar
录 cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 陆 cups sour cream
录 cup butter, softened
1 陆 teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
________________________
Blueberry Streusel Coffee Cake
2 c. flour
1 c. sugar
2 tsp. baking soda
pinch salt
1 egg, beaten
1 c. milk
1/2 c. butter, softened
1 c. fresh or frozen blueberries
1 c. chopped pecans
Streusel Topping
1/2 c. sugar
1/3 c. flour
1/4 c. cold butter
In bowl combine first four ingredients. Add egg, milk and butter. Fold in nuts and berries. Spread into buttered 9'; square pan. Mix streusel ingredients together until crumbly. Sprinkle over batter. Bake 375F. degrees for 40 minutes.
_________________________
Here's an Orange Butter Coffee Cake to die for! 1 package (1/4 ounce ) active dry yeast 1/4 warm water (110*-115*) 1 cup sugar , divided 1 teaspoon salt, 2 eggs beaten 1/2 cup sour cream ,8 tablespoons (1/2 cup butter or margarine),melted divided, 2-3/4 to3 cups all-purpose flour, 1cup flaked coconut , toasted ,2 tablespoons grated orange peel. ORANGE GLAZE....... 1/2 cup sugar, 1/3cup sour cream ,4 teaspoon orange juice, 3 tablespoons butter or margarine. In a mixing bowl ,disolve yeast in warm water . Let stand 5 minutes. Stir in 1/4 cup sugar , salt , eggs , sour cream ,and 6 tablespoons of butter or margarine. Gradually add enouhg flour to form a stiff dough , beating well after each addition. Place in a greased bowl,turning once to grease the top.Cover and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile combine remaining sugar , coconut and orange peel in a small bowl; set aside Punch dough down knead on on a well floured surface about 15 times. roll out half the dough into a 12 in circle Brush with 1 tablespoon of the remaining butter, Sprinkle with 1/2 of the coconut mixture . Cut into 12 wedges Roll up, starting with the wide end and rolling to the point.Place rolls, point side down, in a well greased 9-inch round or 13 inch x 9 inch x 2 inch baking pan. Repeat with remaining dough. Cover and let rise until doubled about 30-45 min.Spinkle with remaining coconut mixture. Bake at 350* for 20-25min or until golden brown ; Leave rolls in pan. For Glaze combine all ingredients in saucepan. Cook and stir over med. heat until boiling ; pour glaze over hot rolls . Serve warm. YIELDS 24 rolls
Sour Cream Streusel Coffee Cake
Streusel Filling:
录 cup packed brown sugar
录 cup finely chopped nuts (I used pecans)
1 tsp. ground cinnamon
Cake:
3 cups Bisquick
1 cup sugar
1 陆 cups sour cream
录 cup butter, softened
1 陆 teaspoons vanilla
2 eggs
Glaze:
1 cup powdered sugar
2 T. milk
Heat oven to 350潞F. Spray Pam in a bundt pan. Prepare streusel filling and set aside.
Mix rcake ingredients; beat 1 minute.
Spread one-third of the batter (about 1 录 cups) in pan and sprinkle with half of the streusel filling. Repeat. Spread with remaining batter, so you have 3 layers of batter and 2 of stresuael filling.
Bake 45-50 minutes until done. Cool 10 minutes. Remove from pan. Drizzle with glaze.
----------------------------
BLUEBERRY SOUR CREAM COFFEE CAKE
serves 10 - 12
For topping:
陆 cup packed dark brown sugar
1陆 tsp. cinnamon
1 cup coarsely chopped walnuts
4 Tbsp. unsalted butter, softened slightly
For Cake:
2 cups flour
1 tsp. baking powder
陆 tsp. baking soda
陆 tsp. salt
陆 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup sour cream
2 tsp. vanilla extract
1 pint fresh or frozen blueberries
To make Topping:
In a medium bowl, combine brown sugar and cinnamon. Add walnuts and stir to combine. Add butter and mix with your fingers until mixture has a moist, crumbly texture. Reserve.
To make Cake:
Preheat oven to 350潞. Grease bottom and sides of a 9-inch springform pan. In a large bowl, sift together flour, baking powder, baking soda and salt. In a large bowl using an elecric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 2 minutes. Reduce speed to low and add eggs, one at a time, beating well after each addition. Add half of sour cream and beat until combined. Add half of flour mixture and beat until combined. Repeat with reamiing sour cream and vanilla, then add remaining flour and mix thoroughly. Using a spatula, gently fold in blueberries, stirring sparingly to keep batter from turning blue. Spread batter evenly in prepared pan. Bake for 45-55 minutes, until toothpick inserted in center comes out clean
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Banana Coffee Cake
TIME: Prep: 15 min. Bake: 25 min. + cooling
鈥? package (8 oz) cream cheese, softened
鈥?/2 cup butter, softened
鈥?录 cups sugar
鈥? eggs
鈥? cup mashed ripe bananas (about 2 to 3 medium)
鈥? teaspoon vanilla extract
鈥?录 cups all-purpose flour
鈥?陆 teaspoons baking powder
鈥⒙?teaspoon baking soda
TOPPING:
鈥? cup chopped pecans
鈥? tablespoons sugar
鈥? teaspoon ground cinnamon
In a large mixing bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter.
Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yield: 12-15 servings.
--Taste of Home
have u tried www.cooks.com. i always use that and love it! people can post their own recipes. so if you type in coffee cake you can find all kinds of recipes with diffrent ingrdients to fit what you have or want to make. they have all kinds of renditions of recipes. Happy Baking!
try thes websites:
http://www.recipezaar.com/103885 (this is for the coffee cake)
http://www.wilton.com/recipes/recipesandprojects/icing/bcream.cfm (for the icing)
hope this helps!!
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