Post Reply Cakes Recipes
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Posted 10/18/08 , edited 10/18/08
Boston Cream Cake





Boston Cream Cakes:
2 cups of flour
1 1/2 cups of water
1 cup butter
5 eggs

Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.

The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.

Open the cakes and fill them with this cream.





English Cake






Ingredients
2 eggs
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon of fresh orange peel
1/2 cup of yogurt
1/2 cup of fresh orange juice
1 pack of sweetened fruit peel or 1/2 cup of raisins and walnut
1/2 cup of oil or margarine or butter
11/4 cup of sugar
2 cups of flour

Heat oven to 325°F (150 Celsius)

Beat all the ingredients together then before putting it in the oven you can put some raisins and walnut on the face. Bake for 45 minutes. After baking spread some icing sugar on the top of the cake......





Mango Cake


INGREDIENTS
==============
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2/3 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup mango puree
1/2 cup chopped walnuts
DIRECTIONS
============
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 5 inch **
loaf pan.
Cream butter or margarine and sugar till light and fluffy **
Add eggs and beat well. Mix together flour and baking **
soda; blend into creamed mixture. Fold in buttermilk, vanilla
mango puree, and chopped nuts. Pour batter into prepared pan.
Bake for 40 to 50 minutes, or until done. **

===========

GOOOOOOOOD LUUUUUUUCK
Posted 10/19/08
hey thanks for the recipes ^^ yummy i should try some ^^
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Posted 10/21/08
pliiiiiiiiiiiiz if someone else know some cake recipes put them here
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Posted 10/21/08

if anyone have some recipes plz share it with us
Here is some cake recipes




Chocolate Strawberry Shortcake


INGREDIENTS
2 (1 ounce) squares unsweetened chocolate, chopped
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/3 cup margarine
1 cup sour milk

2 tablespoons orange liqueur
1 (16 ounce) package frozen whipped topping, thawed
1 quart fresh strawberries
2 (1 ounce) squares semisweet chocolate, chopped


DIRECTIONS
1-Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans. In the top of a double boiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
2-In a large bowl, combine flour, baking powder, baking soda, salt and sugar. Cut in margarine until mixture resembles coarse crumbs. Blend in sour milk and melted unsweetened chocolate. Divide batter into prepared pans.
3-Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Sprinkle cakes with orange liqueur.
4-Reserve 8 to 10 strawberries and slice the rest. Place one cake on a serving plate, top with half of the sliced strawberries and half of whipped topping. Cover with second layer, top with remaining strawberries and whipped topping. Garnish with whole strawberries. In the top of a double boiler, heat semisweet chocolate, stirring occasionally, until chocolate is melted and smooth. Drizzle over the strawberries.




Mixed Fruit Shortcakes


INGREDIENTS
1 cup mixed fresh berries
1/2 cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons milk
Whipped cream


DIRECTIONS
1-In a bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Flatten into 2-1/2-in. circles. Sprinkle with remaining sugar.

2-Bake at 425 degrees F for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; replace tops. Garnish with whipped cream.




Peach Shortcake


INGREDIENTS
2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup cold butter
2/3 cup milk
FILLING:
1 1/2 pounds fresh peaches or nectarines, peeled and thinly sliced
6 tablespoons brown sugar, divided
1/4 teaspoon ground ginger
1 cup heavy whipping cream
1/4 cup chopped pecans, toasted

DIRECTIONS
1-Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times.
2-Pat evenly into a greased 8-in. round baking pan. Bake at 425 degrees F for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack.
3-Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff.
4-Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.




Strawberry Shortcake


INGREDIENTS
3 pints fresh strawberries
1/2 cup white sugar
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream


DIRECTIONS
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

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Posted 10/22/08
More cake recipes



Chocolate Chip Brownie Cake



Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator



Angel Food Cake


Ingredients:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups sugar, divided
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 cup sifted cake flour
1/4 teaspoon salt
Fruit or frosting, optional


Directions:
In large bowl, using a mixer, beat egg whites with cream of tartar at high speed until foamy. Add 3/4 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Beat in flavorings.

Sift together flour, remaining sugar and salt. Sift about 1/2 cup of the flour mixture over whites and gently fold just until flour disappears. Repeat, folding in remaining flour mixture 1/2 cup at a time. Pour into ungreased 10 x 3 3/4-inch Angel Food pan. Gently cut through batter with metal spatula.

Bake in preheated 375 F oven until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.
Top with fruit or frost, if desired.

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.

Chocolate Angel Food Cake:
Omit almond extract and increase vanilla to 2 teaspoons. Reduce flour to 2/3 cup and sift in 1/3 cup Callebaut Cocoa Powder. Prepare batter and bake as above.


Scrumptious Strawberry Shortcake

INGREDIENTS
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons white sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
Let shortcakes cool before splitting and filling with sugared berries.


Sweets lover
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Posted 10/27/08
such yummy cake to make
Posted 11/5/08
auu~ *drools* >/////<
Posted 11/9/08
hey thanks sara really love ur recipes ^^
Posted 1/22/09
Omg they look so good!! i'll try and make them and c if i can get the teacher 2 teach it in Home Eck.
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ohrula 
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Posted 3/22/09
I've made this recipe several times. It is so delicious, that you can't even notice it is low fat, and low calorie!! Try it, you'll love it!

RED VELVET INSANITY CUPCAKES (from http://www.hungry-girl.com/)

Ingredients:

For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS


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Posted 4/26/09
does anyone know about carrot cake??
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Posted 4/26/09
CARROT CAKE



Ingredients
1 1/2 cups oil
3 eggs
2 cups sugar
2 1/2 cups flour
2 cups grated raw carrots
2 teaspoons baking soda
2 teaspoons cinnamon
1 (20 ounce) can crushed pineapple
1 cup chopped nuts (I use walnuts)
1 teaspoon salt
Icing
1 (8 ounce) package cream cheese
1 tablespoon margarine
1 lb powdered sugar
1 teaspoon vanilla
1-2 teaspoon milk, to thin
1 dash salt
Directions
1Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
2Blend all icing ingredients well and cover cake generously.

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Posted 4/27/09
yum... this makes me swish our oven wasn't destroyed! ^^
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20048 cr points
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Posted 4/27/09

ohrula wrote:

I've made this recipe several times. It is so delicious, that you can't even notice it is low fat, and low calorie!! Try it, you'll love it!

RED VELVET INSANITY CUPCAKES (from http://www.hungry-girl.com/)

Ingredients:

For Frosting
6 tbsp. Jet-Puffed Marshmallow Creme
6 tbsp. Cool Whip Free, thawed
1/4 cup fat-free cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food**
1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
Two 25-calorie diet hot cocoa mix packets
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy! MAKES 12 SERVINGS




Yammmmmmmy
i think i will try to make it
it looks Good

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Posted 4/27/09

broken16_25 wrote:

CARROT CAKE



Ingredients
1 1/2 cups oil
3 eggs
2 cups sugar
2 1/2 cups flour
2 cups grated raw carrots
2 teaspoons baking soda
2 teaspoons cinnamon
1 (20 ounce) can crushed pineapple
1 cup chopped nuts (I use walnuts)
1 teaspoon salt
Icing
1 (8 ounce) package cream cheese
1 tablespoon margarine
1 lb powdered sugar
1 teaspoon vanilla
1-2 teaspoon milk, to thin
1 dash salt
Directions
1Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
2Blend all icing ingredients well and cover cake generously.



wow i LoVe CARROT But i never tried carrot cake
it look So Delicious i may try it someday
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