I want the most moist, soft, and tastiest pound cake, chocolate cake, red velvet, or any other delicious cake recipes. Please give me only recipes for cakes that you know are the bestI am looking for a recipe for the best cake recipe?
So delicious, everybody asks for the recipe!
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.I am looking for a recipe for the best cake recipe?
My aunt would make this cake for our family gatherings. Everyone always devoured it!
CHOCOLATE CHOCOLATE CHIP CAKE
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a Bundt pan.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips.
Pour batter into prepared pan.
Bake for 1 hour. Allow to cool.
Chocolate Mayonnaise Cake
2C flour
2/3 C unsweetened cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
3 eggs
1 tsp vanilla
1 C mayonnaise
1 1/3 C water
Mix first four ingredients; set aside
beat next 3 ingredients on high for 3 minutes.
at low speed add mayonnaise and dry mixture alternately with the water
bake at 350 deg for 30 to 35 min in floured pan(s) of choice
Its very rich and chocolaty
http://www.foodnetwork.com/food/recipes/鈥?/a>
Tyler's recipes are always amongst the very best. His recipe for Spare Ribs makes the best I have ever tasted.
Check these out
Chocolate moist espresso torte: http://www.pastrywiz.com/dailyrecipes/re鈥?/a>
chocolate heart layer cake wwith chocolate cinnamon mousse: http://www.pastrywiz.com/dailyrecipes/re鈥?/a>
Triple chocolate celebration cake: http://www.pastrywiz.com/dailyrecipes/re鈥?/a>
Double chocolate truffle cake
http://www.pastrywiz.com/dailyrecipes/re鈥?/a>
Fantasy mousse cake:
http://www.pastrywiz.com/dailyrecipes/re鈥?/a>
Awesome pound cake
Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder
Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.
Preheat the oven to 325 degrees.
Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.
Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.
Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.
And here are some good ones too
http://www.recipegoldmine.com/cakepound/鈥?/a>
This is it, hands down. It's called 7 Up Pound Cake. Simply delicious. The recipe is on this site. You will love it.
PS...be sure you have a big piece as soon as it comes out of the oven.
Sign up on RecipeZaar and enter your request. You will get emails when people answer your request. All of the recipes have been tried and tested by real people, and then there are users' comments there for you too. You can even search for recipes by ingredients. It's a great place to exchange recipes!
I get rave reviews using all the Betty Crocker cakes mixes, but I never reveal that they are mixes. The only thing I do differently from the mix is use coconut oil instead of vegetable oil. You have to heat the oil slightly to warm and mix in while the mixer is turning. The commercial baking industry also uses it. Coconut oil is available at Walmart for $2.76 and the mixes are about 77 cents apiece there. Not bad.
My favorite mixes are the Vanilla and Chocolate Fudge. The vanilla mix makes a typical ';white'; cake taste boring.
What also sets my cakes apart are my fillings and icing. I rarely fill a cake with icing. I use homemade fillings such as chocolate fudge, raspberry jelly, strawberries, lemon curd, etc. However, I have used in a pinch store bought brands that do very nicely.
Of all the cakes I make, buttercream icing is requested 90% of the time. I make mine from scratch, so I can control the amount I need and because the flavors are so much better. Buttercream is also a matter of opinion, so I challenge you to try a few different recipes and see which one you like. Start with the Wilton recipe.
Wilton Recipe
2/3 cup water
4 TB Meringue Powder Mix
12 cups Confectioner's Sugar (3lbs)
1 1/4 cups shortening
3/4 tsp salt
1/2 almond extract
1/2 tsp vanilla extract
1/4 tsp butter flavor
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Yield 7 cups. Recipe may be halved or doubled.
By using a mix you are practically guarranteed that if you measure incorrectly that the cake will turn out. Homemade fillings and icings really go a long way to making cakes memorable.
Examples:
Vanilla cake with Lemon Curd filling or Lemon Pudding and Buttercream
Vanilla cake with Raspberry jelly with a layer of icing or mixed together with Buttercream
Vanilla cake with Dream whip %26amp; sliced strawberries and Whipped Cream Icing
Chocolate Fudge cake with Chocolate Fudge Icing for fillign and Buttercream icing.
Try this one: Golden rum Bundt cake:
* 1 cup chopped walnuts
* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant vanilla pudding mix
* 4 eggs
* 1/2 cup water
* 1/2 cup vegetable oil
* 1/2 cup dark rum
* 1/2 cup butter
* 1/4 cup water
* 1 cup white sugar
* 1/2 cup dark rum
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Go to this link for the best cakes! Hope you like them! http://allrecipes.com/Recipes/Desserts/C鈥?/a>
I baked this cake last week end turn out so good..... now I share this recipe with you, hope you like it too!.....
Fruity Carrot Cake
Mix A:
300g flour
60g dessicated coconut
1 tsp baking soda
350g fine sugar
150g chopped walnut
1 tsp cinnamon powder
Mix B:
20 ml corn oil
150g melted butter
Mix C:
4 whole eggs
2 tsp vanilla essence
Mix D:
200g glace fruit
250g grated carrot
Frosting:
100g cream cheese
100g marscarpone cheese
50g whipping cream
30g butter
35ml lemon juice
50g icing sugar
1. Combine Mix A and blend in a mixture
2. Slowly pour in Mix B.
3. Whisk Mix C well, add to batter in mixture.
4. Finally, fold in Mix D.
5. Pour mixture in to a baking tray and bake in preheat 150 deg C
over 30 to 40 minutes.
6. Combine frosting ingredients and beat to a creamy texture.
8. Frost cooled cake and garnish with little marzipan carrots.
~~~~~ Enjoy! ~~~~~ _;-)
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