Cakes

[busymamma4]

HI!!

I'm looking for an easy, moist banana CAKE recipe.

Can anyone help me?

[Kitchen Witch]

German Chocolate Sheet Cake with Rocky Road Frosting

Vegetable oil spray for misting the pan
2 ounces German chocolate
1 package (18.25 ounces) plain German chocolate cake mix
1 cup sour cream
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch pan with vegetable oil spray. Set the pan aside.

Break the chocolate in half. Turn on a food processor and drop the chocolate through the feed tube, one piece at a time. Process until finely grated.

Place the cake mix, sour cream, water, oil, eggs, vanilla and grated chocolate in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

Bake the cake until it springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.

Meanwhile, prepare the Rocky Road Frosting.

While the frosting is still warm, spread it over the cake in the pan. Let the cake rest another 20 minutes before slicing.

Store this cake, covered with aluminum foil, at room temperature for 3 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Serves 16

Rocky Road Frosting

1 cup sugar
5 tablespoons butter
1/3 cup whole milk
1 cup semisweet chocolate chips
3/4 cup chopped dry-roasted peanuts
3/4 cup miniature marshmallows

Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes. Boil, stirring constantly, for 1 minute. Remove the pan from the heat, add the chocolate chips, and stir until they are melted.

Let the pan rest off the heat to cool slightly but not completely, 3 to 4 minutes. Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.

Turn the frosting out onto a cooled sheet cake, then spread evenly with a spatula until the frosting covers the entire cake. Makes 1 1/2 cups

[philly29]

ngredients for Angel Cake

* 9 egg whites
* 1 teaspoon cream of tartar
* 1 cup sugar
* 7/8 cup flour
* 1/8 teaspoon salt
* 1 teaspoon vanilla

Instructions

1. Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions.
2. Sift the flour with the salt five times and fold it into the mixture.
3. Add the vanilla.
4. Bake in an ungreased angel cake tin in a very moderate oven (250-320 degrees F.) for forty-five minutes.
5. Be careful not to jar or disturb while baking.
6. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out.
7. Ice placed on the bottom of the tin will hasten the release of the cake.

[ladyseville]

Apple Spice Cake With Brown Sugar Glaze

Cake
Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Glaze
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt


For cake:
Position rack in center of oven and preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray. Sift flour and next 6 ingredients into medium bowl. Drain grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.

Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.

Meanwhile, prepare glaze:
Stir all ingredients in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.

Makes 12 servings.

[ladyseville]

Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce

For the cake:
6 cups red raspberries, frozen
1/2 gallon vanilla ice cream
About 2 dozen Italian-style ladyfingers (available at most large grocery stores)
1/4cup Amaretto liqueur (optional)
2/3 cup sugar

For the sauce:
4 cups frozen red raspberries
2 tablespoons Amaretto (substitute teaspoon almond extract if you prefer a nonalcoholic sauce)
3/4 cup of sugar

For garnish:
1 cup heavy whipping cream
2 teaspoons sugar
1/2 teaspoon almond extract

Prepare springform pan by spraying with cooking spray and then lining with plastic wrap. Let plastic wrap hang over the sides of the pan.

Thaw 6 cups frozen raspberries. Remove ice cream from freezer and soften.

Cut ladyfingers in length to be flush with top edge of plastic-lined pan; stand them, with rounded edge at the top, along the sides of the pan. Place additional ladyfingers in the bottom of the pan, squeezing them in tightly to cover completely, cutting to fit in small areas if needed.

Sprinkle Amaretto over all ladyfingers, if desired (omit this step for nonalcoholic cake); set aside.

Puree raspberries in a food processor with the sugar. Press through a fine sieve into a large bowl. Add softened ice cream to raspberry puree, and combine well. Pour ice cream mixture into prepared pan with ladyfingers. Freeze cake, covered with plastic wrap, until frozen hard, about 6 hours or up to one week.

To serve, remove cake from freezer and let soften in refrigerator at least 30 minutes and up to 45 minutes before serving time. Remove cake from pan, discarding plastic wrap.

Whip heavy cream with sugar and almond extract until stiff peaks form. Garnish cake by piping cream along edge of cake with a large piping tip. Top cream with fresh or frozen whole raspberries. You may further decorate center with unsprayed fresh flowers, if desired.

Serve cake with sauce. Pass extra sauce at the table.

Makes 10 servings.

To make the sauce: In a food processor, puree raspberries with sugar and Amaretto (or almond extract) and force through a fine sieve into a bowl. Sauce may be made ahead, covered and chilled.

Makes 1 cups.

[ladyseville]

Red Velvet Dream Cake

1 package Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 package (6 oz.) milk chocolate chips, melted
1 (8-oz.) container frozen nondairy whipped topping, thawed
1 can Duncan Hines Creamy Home-Style Cream Cheese
Frosting
Chocolate shavings, optional


Preheat oven to 350°F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.

For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate to 1/8- inch thickness on waxed paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine. Refrigerate until firm. Push heart shapes out of molds and refrigerate.

To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers, making sure to place bottoms of each layer together, leaving top of cake plain. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.

Makes 12 servings

How to make chocolate shavings:
Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.

[ladyseville]

Tipsy Irish Whiskey Cake

1 (18.25 ounce) package yellow or chocolate cake mix
1 (3.4 ounce) package instant vanilla or French vanilla or chocolate pudding and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup granulated sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 10-inch Bundt or tube pan. Bake in a preheated moderate oven (350 degrees F) for 45 minutes, or until a cake tester inserted into the cake comes out clean. When cake is almost done, prepare syrup.

Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey or bourbon.

Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months.

[Kitchen Witch]

CHERRY CUPCAKES

1 package Chocolate Cake Mix -- any brand
3 medium Eggs
1 1/3 cups Water
1/2 cup Vegetable Oil
21 ounces Cherry Pie Filling -- canned
16 ounces Vanilla Frosting -- homemade or canned

Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350 degree F oven 20 to 25 minutes. Cools in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.

[Kitchen Witch]

CHOCOLATE MOUSSE CAKE

5 egg whites
3/4 c granulated sugar
1 3/4 c confectioner's sugar
1/3 c unsweetened cocoa
13 oz semi-sweet chocolate
7 egg whites
3 c heavy cream
1 1/2 t vanilla

In a large bowl, beat the egg whites until they hold stiff peaks; beat inn the granulated sugar, 2 T at a time, and continue to beat until meringue holds very stiff peaks. Fold in the confectioner's sugar sifter with the unsweetened cocoa. Using an inverted 8-inch square cake pan as a guide, trace 3 squares onto lightly buttered and floured baking sheets. Divide the meringue mixture among the 3 squares, spreading evenly to the edges. Bake meringues in a pre-heated 250 degree oven for 1 hour. Let cool on racks.
To make the chocolate mousse, in a double boiler, over hot water, melt the semi-sweet chocolate and let cool. In a large bowl, beat the egg whites, until they hold stiff peaks. In another bowl, beat the heavy cream (with the vanilla) until it holds stiff peaks. Fold in the chocolate carefully, then fold in the cream.
Put one meringue layer on a platter and spread it thickly with chocolate mousse., Top the mousse with a second meringue layer, spread it thickly with chocolate mousse and top the mousse with the remaining layer of meringue. Transfer the remaining mousse to a pastry bag and decorate the top and sides of the cake. Chill the cake, lightly for covered, for four hours or overnight. The cake may be kept, lightly covered and chilled for up to 48 hours.

[Kitchen Witch]

Texas Pineapple Cake

3 eggs
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (20 ounce) can crushed pineapple, undrained
1/2 cup chopped nuts

Mix together eggs and sugar.
Sift together flour, baking soda and salt. Add to egg mixture. Add crushed pineapple and nuts. Pour into greased and floured jellyroll pan. Bake at 350 degrees F for 20-30 minutes.
Mix frosting and spread over cake while warm.

Frosting
8 ounces cream cheese, softened
1 pound confectioners' sugar
4 tablespoons butter
1 teaspoon vanilla extract

Beat together until smooth.

[Kitchen Witch]

Italian Cream Cake with a twist

1 cup Butter
2-1/2 cup Sugar, divided
5 Eggs, separated
1 teaspoon Vanilla
1 teaspoon Coconut extract
3 cups Flour
1/2 teaspoon Baking powder
1/2 teaspoon Salt
2 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Amaretto
1 cup Coconut
1 cup Chopped pecans

Whip the egg whites in bowl to stiff peaks, adding half (1-1/4 cups) of the sugar. Set aside.
Cream together the butter and the other half of the sugar. Add the vanilla and coconut extract. Add the eggs, one at a time, and then add the dry ingredients (flour, baking powder, salt and baking soda), alternating with the wet ingredients (buttermilk and amaretto). Add the coconut and pecans. Beat well. Fold in the beaten egg whites. Pour into two prepared pans and bake at 350 degrees for 30 to 35 minutes.

Cream Cheese Frosting
For cream cheese frosting, the ingredients should be half way between cold and room temperature. Cream together 1 pound of butter with 1 pound of confectioners' sugar. Add 6 3-ounce packages of cream cheese and 3 teaspoons of lemon extract. Spread on the cooled cake.

[Kitchen Witch]

Lazy Daisy Cake

This is a wonderful, old-fashioned cake. Make it when there are people around to enjoy it warm from the oven.
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup milk
1/4 cup (1/2 stick) butter

Preheat oven to 350°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sifted flour, baking powder and salt, and set aside.
With an electric mixer, beat the eggs at medium-high setting for 4 minutes. Beat in the sugar, gradually, and add the vanilla extract. Beat until incorporated.
In a small saucepan, melt the 1/4 cup butter in the milk. Do not boil.
Turn mixer speed to low and add the sifted flour mixture alternately with the hot milk mixture. Scrape down sides of mixer bowl as needed, and beat until the batter is uniformly smooth. Batter will be thin. Pour batter into prepared pan, and bake for 35 to 40 minutes, or until a toothpick in center of cake comes out clean.
While the cake is baking, mix the icing, but don't start cooking it until the cake is done.

1 cup brown sugar
1/4 cup heavy cream
6 tablespoons butter
end recipe
end recipe
1/2 cup finely chopped pecans
1/2 cup flaked coconut

Combine brown sugar, cream and butter in a 2-quart saucepan, bring to a boil over medium heat, and boil for two minutes, stirring occasionally. Remove from heat, and stir in pecans and coconut. Spoon icing over hot cake and spread evenly.
Place the cake in broiler 5 to 7 inches from the heat source, and broil 1 to 2 minutes, until icing is bubbly and browned, watching carefully and rotating pan as necessary for even browning. Cool completely on wire rack.

[Kitchen Witch]

Peanut Butter Cake

1/2 cup flour
1/2 cup brown sugar, packed
1/4 cup peanut butter
3 tablespoons butter
2 cup flour
1 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup peanut butter
2 large eggs, room temperature
1/4 cup butter, softened

Preheat oven to 375 degrees.

In a large bowl, mix together remaining flour, brown sugar, salt, baking powder and soda. Add milk, eggs and remaining peanut butter and butter. Beat with an electric mixer on medium for 3 minutes.

Spoon batter evenly into greased 13x9 baking pan. Sprinkle with topping. Bake for 30 minutes or until tester comes out clean.
Cool on wire rack.

[Kitchen Witch]

CHOCOLATE MAYONNAISE CAKE WITH COFFEE FROSTING

3 cups All-purpose Flour
1 1/2 cups Granulated Sugar
6 Tbs. Cocoa Powder
1/4 tsp. Salt
3 tsp. Baking Soda
3/4 cup Water
3/4 cup Milk
1 1/2 cups Mayonnaise
1 1/2 tsp. Vanilla Extract
Coffee Frosting Ingredients:
2 Tbs. Instant Coffee dissolved in 2 Tbs. hot Water
8-oz. tub of Whipped Topping

In a large mixing bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. Add water, milk, mayonnaise, and vanilla extract. Mix well until thoroughly blended. Pour batter into a greased and floured 9-inch by 13-inch baking pan.
Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean.

To prepare the frosting, dissolve the instant coffee in the hot water. Empty tub of whipped topping a bowl; add dissolved coffee. Mix with a spoon until thoroughly blended. Allow cake to cool completely in the pan before frosting. The cake is best if you put at least a quarter-inch of the frosting on it. It is also best to store the frosting in the refrigerator and frost the cake just before serving. Refrigerate any leftover cake.

[Kitchen Witch]

COCONUT CHEESECAKE

2 (8 oz) pkgs cream cheese, softened
1/2 cup cream of coconut
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 prepackaged 9-inch graham cracker crust
1 cup frozen whipped topping, thawed
1/2 cup toasted shredded coconut

Mix cream cheese, cream of coconut, sugar, and vanilla at medium speed of
electric mixer until blended; add eggs. Mix until blended; pour into crust. Bake at 350 degrees F. for 40 minutes or until center is almost set. Cool. Refrigerate 3 hour or overnight. Top with thawed frozen whipped topping and toasted coconut. Yield: 1 cheesecake. (Cream of coconut is commonly used to make Pina Coladas. One brand is Coco Lopez.)

[Kitchen Witch]

MANGO BREAD

(cake)
1/2 cup oil (Wesson or other)
1/2 cup melted butter
1 1/2 cups granulated sugar
3 eggs
2 cups chopped and mashed mango
1 tsp vanilla
2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees. Grease and lightly flour a 9"X 9" baking pan
1) Cream together oil, melted butter and sugar.
2) Add eggs, mashed mango and vanilla.
3) In separate bowl, mix together flour, cinnamon, baking soda, salt.
4) Stir dry ingredients into mango mixture, let sit for 10 minutes.
5) Pour into prepared baking pan and bake approx 40 minutes Test for doneness by pressing on center of cake. If it springs back, cake is done. Remember.... Cake is very moist. Contributors note: This is a real favorite. Although it is called Mango Bread, on the island of Maui, it really is a cake and baked in an 9"X 9" baking pan.

[ladyseville]

Jamaican Mystery Cake

1/2 C. butter
1 1/4 C. sugar
2 eggs
2 C. flour
2 t. baking powder
1/2 t. salt
1/2 C. milk
3 crushed bananas
3/4 C. toasted walnuts

Prepare 2 9 inch cake pans with butter and then flour. Shake out excess flour.

In your mixing bowl, cream together butter and sugar. Add the eggs and beat until fluffy.

Sift together, flour, baking powder and salt. Add to butter mixture alternately with the milk. Blend in bananas. Divide batter between the two pans.

Bake at 350°F. for 1 hour. Take the cakes out of the pans and cool on a rack.

Frosting:
1 C. butter
1 C. sugar
3 eggs
2 t. instant coffee
2 C. confectionary sugar

In your mixer bowl, beat sugar and butter together until very fluffy and sugar is dissolved. Add eggs, 1 at a time and the instant coffee. Add confectionary sugar and beat well. If frosting needs to be a little thinner, add milk.

Before frosting cakes, sprinkle the tops with Grand Marnier.

*You can also use toasted walnuts or toasted coconut on the sides of this cake right after frosting. You can also put a layer of cut bananas between the layers, on top of the frosting before adding cake layer.

[ladyseville]

Chocolate Raspberry Ganache Torte

1/3 C. Dutch process cocoa
1/3 C. flour
a pinch baking soda
3 eggs
3 egg yolks
2/3 C. sugar

1/4 t. salt

Preheat the oven to 350°F. Butter a 9 inch round cake pan and line the bottom with parchment paper.

In a small bowl, sift together the cocoa, cornstarch, flour, salt and baking soda.

In a metal bowl whisk together the whole eggs, yolks and sugar. Set the bowl over a pan of simmering water and continue to whisk until until just lukewarm. Remove bowl from heat and mix with the mixer until it has doubled in volume.

Fold in the flour mixture, one third at time. Pour batter into pan.

Bake for 30 minutes or until it is firm to the touch. Cool on a rack.

Syrup:
1/3 C. water
1/3 C. sugar
1/3 C. raspberry liqueur, such as Chambord

In a small saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Cool syrup and stir in liqueur. Chill.

Ganache:
1 1/4 C. heavy cream
2 T. butter
2 T. light corn syrup
1 lb. semisweet or bittersweet chocolate

In a saucepan bring cream, butter and corn syrup to a boil. Remove from heat and add chocolate. Whisk until it is smooth. Chill.

Glaze:
1 C. heavy cream
8 oz. semisweet or bittersweet chocolate

Bring cream to a boil and remove from heat. Add chocolate and whisk until smooth.

To assemble:

Have ganache almost at room temperature (it should still have a chill) and mix with an electric mixer until smooth and light.

Remove parchment paper from genoise and slice cake into 3 layers.

Place the bottom layer on a plate. Brush with 1/3 of the syrup. Spread 1/4 Cup of raspberry jam on. Top with 1/3 of the ganache. Top ganache with middle layer of cake and repeat layering process. Add top layer and spread the sides and top with the remaining ganache. Chill for 30 minutes.

Pour glaze over the top and sides of cake. Chill until 1/2 hour before you plan on serving.

Serve with fresh raspberries on the side and a dollop of whipped cream.

Serves 12.

[ladyseville]

Chocolate Decadence

1 pound dark chocolate
5 ounces butter

Melt butter and add chocolate. Chocolate chips will also work in this recipe.

4 eggs
1 T. sugar
1 T. flour

Beat eggs with sugar until sugar is dissolved and eggs have tripled in volume. This will take about 8-10 minutes. Fold in the flour. Add chocolate mix. Fold this in, trying not to lose the volume created when you beat the eggs. (Note: add 1/4 of the egg mixture to the chocolate and stir it in. Then lightly fold the remaining egg mixture into the chocolate.)

Prepare a 9 inch pan by cutting a round of wax paper to fit in the bottom of the pan. Grease lightly and fit paper on bottom of pan. Pour batter into pan and bake at 425°F. for 15 minutes. Center will be just beginning to set. Let cool completely in pan.

To serve remove from pan and remove wax paper. Place cake on serving dish. Top with chocolate sauce, whipped cream and chocolate shavings after cutting, if doing individual servings. Otherwise, I would top with the chocolate shavings and serve the chocolate sauce and whipped cream on the side.