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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 (41-50):
MistressMinerva
by on Jan. 12, 2011 at 3:50 PM

Old Fashioned Pound Cake with Raspberry Sauce

Ingredients

  • 2 cups butter, softened
  • 2 3/4 cups white sugar
  • 6 eggs
  • 3 3/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3 cups fresh raspberries, halved
  • 1/4 cup white sugar
  • 1 teaspoon creme de cassis liqueur

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt and nutmeg. Set aside.
  2. Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
  3. Pour batter into a greased and floured 10 inch tube pan. Bake in preheated oven for 1 hour and 15 min. or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
  4. For sauce: In a medium bowl, combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.
MistressMinerva
by on Jan. 12, 2011 at 3:51 PM

Peanut Crunch Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 cup water
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup chopped peanuts
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup peanut butter chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. In a mixing bowl beat cake mix, peanut butter, and brown sugar on low speed until crumbly. Set aside 1/2 cup of mixture. To the remainder add water, eggs, and oil, and beat on high for 2 minutes. Stir in 1/4 cup each of the chocolate chips and the peanut butter chips. Pour into prepared pan.
  3. Combine peanuts, remainder of dough mix, and rest of the chips; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool completely.
MistressMinerva
by on Jan. 12, 2011 at 3:52 PM

Perfumed Coconut Cake


Ingredients

  • Cake
  • 1 (18.25 ounce) package yellow cake mix without pudding
  • 1 (3.5 ounce) package instant coconut cream pudding mix
  • 3 large eggs
  • 1 cup coconut milk (not coconut cream)
  • 1 teaspoon coconut extract
  • 1/2 cup butter, softened
  •  
  • Frosting
  • 1 cup butter, softened
  • 7 cups powdered sugar
  • 1/4 cup milk or cream (use coconut milk if you have some leftover)
  • 1 teaspoon coconut extract
  • 3/4 cup shredded coconut
  • 3 tablespoons chopped pecans (optional)

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans.
  2. Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter.
  3. Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop.
  4. Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans.
  5. Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry.
  6. Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.)
  7. Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake.
  8. Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake.
  9. Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
MistressMinerva
by on Jan. 12, 2011 at 3:53 PM

Pina Colada Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (14 ounce) can cream of coconut
  • 1/2 cup rum
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 tablespoons rum

Directions

  1. Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
  2. In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
  3. Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
  4. Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.
MistressMinerva
by on Jan. 12, 2011 at 3:55 PM

Pineapple Mojo Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (8 ounce) can crushed pineapple, juice reserved
  • 1/4 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans.
  2. Prepare cake mix according to package directions, replacing the water with reserved pineapple juice. In a bowl, cream together the butter, brown sugar and cinnamon. Stir in the pineapple and nuts.
  3. Divide the pineapple mixture evenly between the prepared pans, then cover each pineapple layer with the cake mix batter.
  4. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cakes for 5 minutes, then turn one layer out onto a plate scraping off any pineapple that may be stuck. Next, invert second cake layer onto the first so there is pineapple in the middle and on top of the cake. May be served warm with whipped cream, if desired.
MistressMinerva
by on Jan. 12, 2011 at 3:56 PM

Ricotta Cake

Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 2 pounds ricotta cheese
  • 3/4 cup white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
  2. In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
  3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
MistressMinerva
by on Jan. 12, 2011 at 3:57 PM

Root Beer Cake


Ingredients

  • 3/4 cup shortening
  • 1 1/2 cups white sugar
  • 5 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 fluid ounces root beer, room temperature
  • 1/4 cup applesauce
  • 2 (1.5 ounce) envelopes instant dessert topping
  • 8 fluid ounces root beer, chilled

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg whites, eggs and vanilla and beat until smooth. Add the flour mixture alternately with the applesauce and 1 1/4 cup root beer Beat well, then spread batter into a 9x13 inch pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. To make the frosting: In a large bowl, combine the instant dessert topping with 1 cup chilled root beer. whip until fluffy then spread on cooled cake.
MistressMinerva
by on Jan. 12, 2011 at 3:58 PM

Seven-Up Cake

Ingredients

  • 1 1/2 cups butter
  • 3 cups white sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons lemon extract
  • 3/4 cup lemon-lime flavored carbonated beverage

Directions

  1. Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP ™ soft drink.
  2. Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.
MistressMinerva
by on Jan. 12, 2011 at 3:58 PM

Snowball Cake

Ingredients

  • 1 cup butter
  • 2 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 5 egg whites
  • 1 1/2 cups white sugar
  • 2 egg whites
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 4 cups flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
  3. In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Pour batter into prepared pan. Bake in the preheated oven for 45 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.
  5. To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
  6. To make the snowballs: Cut cake into 2 inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
MistressMinerva
by on Jan. 12, 2011 at 4:04 PM

Sock It to Me Cake


Ingredients

  • 1 (18.25 ounce) package butter cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/4 cup white sugar
  • 1/4 cup water
  • 4 eggs
  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 10-inch tube pan.
  2. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan.
  3. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture.
  4. Bake at 375 degrees F (190 degrees C) for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes.
  5. Mix together confectioners' sugar and milk.
  6. Remove cake from pan and drizzle with glaze.
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