Cake recipes

here is my favorite. Tirami Su which translates into english: Lift me Up! .. i got this from allrecipes. com. they have tons of varietations but this is the classic recipe.

yum im getting a craving for it now.. luckily i don't have the ingredents handy lol

INGREDIENTS
6 egg yolks
1 1/4 cups white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 (12 ounce) packages ladyfingers
1/3 cup coffee flavored liqueur

1 teaspoon unsweetened cocoa powder, for dusting
1 (1 ounce) square semisweet chocolate

DIRECTIONS
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

i missed this yesterday, here are a few of mine

CREAMY CHEESE CAKE (OR PIE)
1 Graham cracker crust

1 ½ lbs cream cheese (the ½ should be whipped)

1 Cup sugar

1 ½ Teaspoons vanilla

4 Large eggs

Beat cream, sugar and vanilla then add eggs and beat thoroughly. Pour in pie crust and bake at 350 degrees for 45 minutes. Let cool separately (over night on the counter-- not refrigerator).

THE NEXT DAY (TOPPING)
1 pint of sour cream
5 tablespoons sugar
Stir together and pour over pie.

Bake at 350 degrees for 10 minutes. Let cool and then chill.

Warm, Soft Chocolate Cake
From the “Jean-George: Cooking at Home with a Four-Star Chef” cookbook by Jean-Georges Vongerichten

½ cup (1 stick) butter, plus some for buttering the molds
4 squares (4 ounces) bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
¼ cup sugar
2 teaspoons flour, plus more for dusting

1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that’s heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick.
2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined.
3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)
4. Preheat the oven to 450 degrees. Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set.
5. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

In my experience, it is best to start with step 3 and have the molds ready for when your ingredients are together. And the fact that you can refrigerate for a few hours makes is quite a convenience. Also, it is important that you butter and flour the molds twice. This is very sticky stuff and can cling to the molds easily. Sometimes I’ve had problems getting them unmolded but tapping the mold and sometimes shaking usually does the trick.

Chocolate Riccotta Icebox Cake
Martha Stewart

This tastes like a chocolate cheesecake. It is soooo delicious and not too unhealthy.

Ingredients

Serves 10

* Nonstick cooking spray
* 14 ounces semisweet chocolate (do not use chips)***(I have used chips, it comes out fine)
* 2 containers (15 ounces each) part-skim ricotta cheese, room temperature
* 3/4 cup heavy cream
* 1 package (9 ounces) chocolate wafers (about 44 cookies) (I have used chocolate graham crackers or oreos)

Directions

1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.

2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.

3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.

4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.

5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Here's my favorite....and it's super easy!!!!!!!! It's an awesome cheesecake with gooey cookie dough in the batter....I also use crushed Chips Ahoy instead of the chocolate wafers! Delicious!

INGREDIENTS
1 1/2 cups finely crushed chocolate wafer cookies
1 cup white sugar
1/4 cup melted butter
2 (8 ounce) packages cream cheese, diced
2 cups sour cream
3 eggs
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons white sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix the chocolate wafer cookie crumbs with 2 tablespoons of the white sugar, and the melted butter. Press firmly into the bottom and 1/2 inch up the sides of one 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for about 8 minutes
.
To Make Cookie Dough: In a bowl beat 1/4 cup butter or margarine with the brown sugar and 1/4 cup of the white sugar. Stir in the water and 1 teaspoon of the vanilla. Beat in the flour and the semisweet chocolate chips. Stir until combined.

To Make Cheesecake: In a food processor or with a mixer beat 1 cup of the white sugar, and all the cream cheese. Add 1 cup of the sour cream, the eggs, and 1 teaspoon of the vanilla. Mix well and pour into prepared crust.

Drop cookie dough in 2 tablespoon portions evenly over the top of the cake, pushing dough beneath the surface. Bake at 350 degrees F (175 degrees C) for about 40 minutes. Cake will jiggle slightly in center. Spread topping over hot cake. Let cake cool than chill in a refrigerator until cold, at least 4 hours.

To Make Topping: Mix the remaining 1 cup sour cream, 1 teaspoon vanilla, and the 2 teaspoons white sugar until smooth. Spread over hot cake.

here's a link to some nutella recipes on the food network. we had nutella crepes in greece, they were amazing


mmmmmmm.....

Italian Ricotta Cheesecake

My grandfather worked 35 years in an Italian restuarant....

They only had 3 desserts

This ricotta cake

Tiramisu

Torta di nona (Grandmas cake)



One large container of ricotta cheese....

8 egg yolks (only)

pinch of salt

3/4 to 1 cup sugar depending on taste... you can certainly add 3/4 it is still sweet.... but 1 cup is what the receipe calls for

1 teaspoon good vanilla extract

you beat the egg yolks with the salt and vanilla until fluffy and lighter in color you can do it my hand or with a mixer

once that is done....mix the egg mixture with the ricotta and just incorporate it until it is all mixed well together...

IMPORTANT....... You need a bundt pan.... or an angel cake baking pan.... (the one with a hole in the middle)

Preheat the oven to 350

Butter and flour the pan and then pour the mixture in bake for an hour....

Let cool 2 hours and then flip it over in a rimmed plate

Best served room temperature or cold ....

Serve with whip cream and fruits...
or as is

I posted this on the other cake recipe thread..I don't usually share this recipe- it's my trademark..but here you go:

Ok, I'm going to post my famous 'Almost As Good As S3X CAKE' recipe..

It's pretty simple, but delicious!
Ingredients:
2 boxes of Ducan Hines Devlis Food Cake
2 Cans of Carnation Condensed Milk
1 Large can/jar/container of butterscotch or caramel syrup (your choice!)
2 Snickers Bars (frozen)
1 Large container of cool whip

Make the cakes as normal (boxes in a pan that would normally make 1 box, as it needs to be HIGH) I think it's the 9X11 size

As soon as the cake comes out of the oven, take the small end of a wooden spoon and punch holes all over the top of the cake. Pur the milk and syrup into the holes. (it can get messy)

Let the cake cool, cover with cool whip. Put the FROZEN snickers bars in a ziplock bag and smash into little pieces. Sprinkle the snickers over the top of the cake.

All i can say is that this thread makes me salivate!

chocolate mint cake!!!!!!!

it is a regular old chocolate cake that you cut up Andes candies into...the size of chocolate chips and add a tablespoon of peppermint extract to the batter. Then ice it with chocolate icing and top with some additional crushed andes candies! It is delish!

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Posted by NapaValleyGirl

Pineapple Upside Down Cake

INGREDIENTS:
1 (10 ounce) jar maraschino
cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice
reserved
1 (8 ounce) can crushed
pineapple, drained with juice
reserved
1 (18.25 ounce) package
yellow cake mix

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Butter two 9 inch round cake pans. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2. In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

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OMG, that's so funny that this was the first recipe I saw when I scrolled down...it's the first thing that came to mind. My father used to make an awesome one and so does my aunt! Ooh, I'm going to have to make one. She usually brings one on New Year's Eve, and I don't believe she did this past year.

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Posted by Espo22

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Posted by hayleyandsteve

this one looks yummy!



it's from williams sonoma's recipes

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
3 1/2 cups sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 Tbs. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 cups flaked coconut, fresh or dried
Directions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top. Serves 12.

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Coconut is my favorite thank you

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Oooh, me too...this looks so good! Thanks!

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Posted by Gigi08

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Posted by Espo22

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Posted by hayleyandsteve

this one looks yummy!



it's from williams sonoma's recipes

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
3 1/2 cups sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 Tbs. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 cups flaked coconut, fresh or dried
Directions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top. Serves 12.

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Coconut is my favorite thank you

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Oooh, me too...this looks so good! Thanks!

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i definitely have to try this...its hard for me bc i cant make anything with fruits for DH lol and im not the biggest fan of chocolate so i have to find something we both like

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Posted by Espo22

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Posted by Gigi08

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Posted by Espo22

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Posted by hayleyandsteve

this one looks yummy!



it's from williams sonoma's recipes

Ingredients:
3 1/2 cups cake flour, sifted twice
4 tsp. baking powder
1/2 tsp. salt
16 Tbs. (2 sticks) unsalted butter
3 1/2 cups sugar
1 cup milk
2 tsp. vanilla extract
1/2 tsp. coconut extract
10 egg whites
5 Tbs. cold water
1/2 tsp. cream of tartar
1 to 1/2 tsp. light corn syrup
2 cups flaked coconut, fresh or dried
Directions:
Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour two 9-inch round cake pans. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, then fold in the remaining whites. Divide the batter among the prepared pans. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set 1 cake on a plate, spread the icing evenly over the top and set the other cake on top. Working from top to bottom, spread on the remaining plain icing. Pat the remaining coconut evenly onto the sides and top. Serves 12.

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Coconut is my favorite thank you

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Oooh, me too...this looks so good! Thanks!

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i definitely have to try this...its hard for me bc i cant make anything with fruits for DH lol and im not the biggest fan of chocolate so i have to find something we both like

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Yes, the coconut one I definitely have to try. I may have to wait until after the wedding though! Sorry, I didn't contribute. I'm like you, I'm not much of a baker...I would like to start more though. Actually, my FH and I were in Williams-Sonoma over the weekend. I never had red-velvet cake and was curious so we got the Sprinkles cupcakes. I made them...he liked them and they looked cute! They came out pretty good! I have soo many recipes on my computer at work. I missed this earlier...I'll see if I can find anything else for you!

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Posted by Madorie

This was NOT the thread to read when you're ready for a midnight snack!!

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Posted by MikeandJess

here you go

Brownie Swirl Cheesecake

Ingredients:
-8 oz (1 Pk) Brownie Mix
-16 oz Cream Cheese (softened)
-1/2 cup sugar
-1 tsp vanilla
-2 Large Eggs
-1 cup milk chocolate chips (melted)

Directions:
-Grease bottom of 9 inch springform pan
-Prepare basic brownie mix as directed on package; pour batter evenly into springform pan
-Bake at 350 degrees for 15 minutes
-Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
-Add eggs one at a time, mixing well after each addition
-Pour over brownie layer
-Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marble effect.
-Bake at 350 degrees for 35 minutes.
-Loosen cake from rim of pan, cool before removing rim of pan.
-Chill.

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i made this b/c FH is a cheesecake freak but I added 1/2 cup melted peanut butter.... ladies... right u there with the big O!!!

watergate cake:

INGREDIENTS
1 (18.25 ounce) package white cake mix
2 (3 ounce) packages instant pistachio pudding mix
1 cup vegetable oil
1 cup carbonated water
3 eggs
1/2 cup chopped walnuts
1/4 cup milk
1 (1.5 ounce) envelope instant dessert topping
1/4 cup chopped walnuts
12 maraschino cherries



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost.
To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.