Cake recipes

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Posted by KKPK1004

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.

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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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Posted by Espo22

why did my post above yours if im quoting you lol

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Posted by KKPK1004

'sounds real good but dh is also allergic to walnuts lol'

save this for when he misbehaves!

'jay kay'

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Posted by Mimacat

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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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I love those plates & cake plate!

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Posted by Espo22

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Posted by KKPK1004

'sounds real good but dh is also allergic to walnuts lol'

save this for when he misbehaves!

'jay kay'

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it would be just as bad for me bc then he'll do that scratchy throat noise non-stop

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Posted by Gigi08

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Posted by Espo22

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Posted by KKPK1004

'sounds real good but dh is also allergic to walnuts lol'

save this for when he misbehaves!

'jay kay'

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it would be just as bad for me bc then he'll do that scratchy throat noise non-stop

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OMG, I get the same way with a lot of things...it makes me crazy! I was just looking for a recipe for you and saw one for an Almond cake, but that's out too then, I guess. How about chocolate again? I have one for a warm chocolate cake with berries...uh, scratch that...berries.

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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 KKPK1004

'sounds real good but dh is also allergic to walnuts lol'

save this for when he misbehaves!

'jay kay'

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it would be just as bad for me bc then he'll do that scratchy throat noise non-stop

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OMG, I get the same way with a lot of things...it makes me crazy! I was just looking for a recipe for you and saw one for an Almond cake, but that's out too then, I guess. How about chocolate again? I have one for a warm chocolate cake with berries...uh, scratch that...berries.

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dh likes chocolate, if its not too much chocolate i dont mind it but i just dont like all chocolate cakes.

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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 KKPK1004

'sounds real good but dh is also allergic to walnuts lol'

save this for when he misbehaves!

'jay kay'

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it would be just as bad for me bc then he'll do that scratchy throat noise non-stop

---

OMG, I get the same way with a lot of things...it makes me crazy! I was just looking for a recipe for you and saw one for an Almond cake, but that's out too then, I guess. How about chocolate again? I have one for a warm chocolate cake with berries...uh, scratch that...berries.

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dh likes chocolate, if its not too much chocolate i dont mind it but i just dont like all chocolate cakes.

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Posted by Gigi08

[
Chocolate Cakes:
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
Fresh mint, for garnish

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

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Posted by KKPK1004

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Posted by Gigi08

[
Chocolate Cakes:
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
Fresh mint, for garnish

Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

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yum!

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Posted by colleen1117

gurrrrrrrrrrrrrllll.... if you love chocolate...this one takes a bit of time with the steps but....
Irish Car Bomb Cupcakes....or Irish Mudslide Cupcakes
Chocolate Guinness Cupcakes with Chocolate ganache topping and Baileys Irish Cream frosting
I found this on the web...so its not my creation. I altered it a bit here and there by adding a bit more cocoa....not using lemon in the buttercream, etc. but make it to the T with the directions below and its FABULOUS!!! I'll try and attach a photo also..

could be made into a cake too! I'm a STAR when i make these :)


2 cups Guinness Extra Stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
1 pkg. Hershey's mini-morsel semi-sweet chocolate chips

1. Preheat oven to 350° degrees. Line baking cups with paper liners and set aside.

2. Bring 2 cups stout and 2 cups butter to simmer in large saucepan over medium heat. Do not boil.
3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

5. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

6. Add stout-chocolate mixture to egg mixture and beat just to combine.
7. Add flour mixture and beat briefly on slow speed.

8. Using rubber spatula, fold batter until completely combined.
(Mixture will appear robust and lumpy as pictured.)
9. Divide batter among paper liners and bake 17 - 22 minutes. Cupcakes are done when tester inserted into center of cakes comes out clean. Let cool for about 10 minutes on a wire rack.

10. VERY IMPORTANT: Let the cupcakes cool completely before frosting!

Chocolate Ganache

12 ounce pakage Nestle semi-sweet chocolate chips (or milk chocolate)
1/2 cup heavy cream

1. Combine both ingredients in a double boiler.

2. Continue to mix thoroughly over boiling water until ingredients are smooth and chocolate is completely melted.

3. Layer this ganache on completely cooled cupcakes and allow to harden.

Bailey's Buttercream Swirl

4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
1 Tbsp fresh lemon juice
2 (2 1/2 Tbsp. Bailey's Irish Cream)

1. With an electric mixer, cream the butter and salt for about 30 seconds.

2. Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

3. Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

4. Add Bailey's Irish Cream and beat on high speed for 5-6 minutes or until the frosting is fluffy.

5. It is preferable to use the frosting on the same day you make it, but it can keep in the refrigerator for 3 days if tightly wrapped. Make sure and stir the buttercream well before using to get the air bubbles out of the frosting and then pipe onto completely cooled

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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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