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Baking 101 Baking 101

Cakes and More Cakes

Dark Chocolate Cake

Ingredients

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
by on Jan. 12, 2011 at 2:14 PM
Replies (11-20):
MistressMinerva
by on Jan. 12, 2011 at 2:26 PM

Pineapple Meringue Cake


Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum flavored extract
  • 1/2 cup white sugar
  • 1/2 cup chopped pecans
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans.
  3. Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes.
  5. Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple.
  6. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.
MistressMinerva
by on Jan. 12, 2011 at 2:29 PM

Mandarin Orange Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 cup vegetable oil
  • 1 (11 ounce) can mandarin orange segments
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package instant vanilla pudding mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.
MistressMinerva
by on Jan. 12, 2011 at 2:30 PM

Kentucky Butter Cake

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 teaspoons vanilla extract
  • 4 eggs
  •  
  • 3/4 cup white sugar
  • 1/3 cup butter
  • 3 tablespoons water
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
  4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
MistressMinerva
by on Jan. 12, 2011 at 2:31 PM

Peach Cobbler Dump Cake

Ingredients

  • 2 (16 ounce) cans peaches in heavy syrup
  • 1 (18.25 ounce) package yellow cake mix
  • 1/2 cup butter
  • 1/2 teaspoon ground cinnamon, or to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
  3. Bake at 375 degrees F (190 degrees C) for 45 minutes.
fineyouguyswin
by on Jan. 12, 2011 at 2:33 PM

Oh devil cake how I want to eat you :OP

Quoting MistressMinerva:

Dark Chocolate Cake

Ingredients

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.


MistressMinerva
by on Jan. 12, 2011 at 2:38 PM

Lord Baltimore Cake

Ingredients

  • 2 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 2/3 cup butter, softened
  • 2 cups white sugar
  • 7 egg yolks
  • 1 1/4 cups milk
  • 2 teaspoons vanilla extract
  • 1/2 cup crushed macaroon cookies
  • 1/2 cup chopped pecans
  • 1/4 cup chopped blanched almonds
  • 12 candied cherries, quartered
  • 2 teaspoons lemon juice
  • 1 teaspoon orange zest

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  2. In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  4. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  5. Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

MistressMinerva
by on Jan. 12, 2011 at 2:41 PM

Apple Butter Anniversary Cake

Ingredients

  • CAKE
  • Crisco® Flour No-Stick Spray
  • 1 (18.25 ounce) package Pillsbury® Yellow Cake
  • 1 cup Smucker's® Cider Apple Butter
  • 1/3 cup sour cream
  • 1 cup Crisco® Vegetable Oil
  • 1/3 cup water
  • 4 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  •  
  • FILLING
  • 1 1/2 cups peeled, chopped apples
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon Pillsbury BEST® All-Purpose Flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine
  • 1/2 cup finely chopped pecans, toasted
  •  
  • FROSTING
  • 1 (3.4 ounce) package vanilla instant pudding mix
  • 1/4 cup powdered sugar
  • 1 (8 ounce) container frozen whipped topping, not thawed
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1/2 cup finely chopped pecans, toasted

Directions

  1. Heat oven to 350 degrees F. Spray a 12-cup tube pan with no-stick flour spray.
  2. In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
  3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
  4. In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
  5. Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
  6. Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.
dntbgmeb4cofe
by on Jan. 12, 2011 at 2:47 PM

     OMG are you kidding me with this, lol I couldn't go past the first page lol I gained 20 lbs just looking.  But they all look so yummy!

                                  happy

MistressMinerva
by on Jan. 12, 2011 at 2:53 PM

Michelle's Punch Bowl Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (20 ounce) can crushed pineapple, drained

Directions

  1. Prepare the cake mix as directed by the manufacturer. Bake in a 9x13 inch pan, or two 8 inch round pans. When the cake is cool, split in half, horizontally. Prepare the vanilla pudding according to package directions.
  2. Crumble half of the cake into the bottom of the punch bowl. Then put a layer of 1/3 of the whipped topping, a layer of 1/2 of the pudding, then a layer of 1/2 the can of pineapple. Repeat the layers in the same amounts, and top with the remaining whipped topping. Keep refrigerated until serving.
MistressMinerva
by on Jan. 12, 2011 at 3:02 PM

Apricot Brandy Cake

Ingredients

  • 1/2 cup chopped pecans
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup apricot brandy
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 egg
  •  
  • 1/4 cup butter
  • 2 teaspoons apricot brandy
  • 2 teaspoons water
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
  2. In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
  3. Bake in the preheated oven for 50 to 55 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 cool completely.
  4. To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.
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