Cake Recipes?

I use the boxed cake mix lol. Stop n Shop brand none-the-less

I'm no help!

now i cant make this bc DH is allergic to fruits and not sure if you'd like it but its my favorite, its banana coconut

Banana Coconut Cake c.1997, M.S. Milliken & S. Feniger, all rights reserved





Cake:
7 ounces unsalted butter
1 1/2 cups granulated white sugar
3 large eggs
1/2 cup buttermilk
1 1/3 cups mashed ripe banana
1 1/3 cups sifted cake flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 cup finely chopped pecans
Coconut Custard:
1 can (13.5 ounces) unsweetened coconut milk (available in Asian markets)
1 cup milk
2/3 cup white sugar
5 egg yolks
1/3 cup cornstarch
Assembly:
3 bananas, sliced
1/4 cup lemon juice
2 tablespoons white sugar
1 cup unsweetened coconut flakes, toasted golden brown

Cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.

Coconut Custard:

Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.

To assemble Cake:

In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes.

and heres one for white chocolate and fresh raspberries

For cake:
6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon clear vanilla extract
For White Chocolate Mousse:
2 cups non-dairy whipping cream
1/4 cup white chocolate dots

For Buttercream Icing:
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon clear vanilla extract
4 cups powdered sugar
2 tablespoons cream

Fresh raspberries


For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside.
With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean.

For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate.

For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed.

To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream.

Yum! Sounds good! Thanks!

I agree with Duncan Hines Moist Deluxe! Yellow & Devils Food are my 2 favs

Anybody got any good chocolate ones?

Chocolate Genoise

6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted


Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.

Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.


CHOCOLATE BUTTERCREAM
1 1/3 cups sugar
8 egg yolks
1 cup butter, cut in cubes
8 ounces chocolate, melted and cooled


In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cake


CHOCOLATE DESIGNS AND CAKE ASSEMBLY
1 cup simple syrup
Kirsch
1 pound chocolate, chopped
Chocolate Genoise cake (previous recipe)
Chocolate Buttercream frosting (previous recipe)


Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.

chocolate genoise with fresh raspberries and chocolate ganache

/4 cup cake flour
1/4 cup cocoa powder
1 tablespoon cornstarch
Pinch of baking soda
6 eggs
1 cup sugar
2 tablespoons butter, melted
Chocolate ganache:
1 cup heavy cream
12 ounces bittersweet chocolate, chopped
To assemble:
2 cups seedless raspberry jam
1 cup heavy cream, whipped
Garnish: Raspberries, mint sprigs, powdered sugar

Genoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan.
Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.
Ganache: In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

Assembly: Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

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.