Cakes

RECIPE FORUM Just Dessert Recipes
47

Red Velvet Cake
Appeared in the 28 Dec 1994 edition of The Birmingham News

CAKE
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon soda
1 teaspoon cocoa
1 cup buttermilk
1 1/2 cup cooking oil
1 teaspoon vinegar
2 eggs
1 teaspoon vanilla
1 oz red food coloring

ICING
1 stick butter (1/4 c)
8 oz cream cheese
1 box confectioners’ sugar
1 teaspoon vanilla extract
1 cup very finely chopped toasted nuts

Preheat oven to 375°F. Blend eggs, sugar, and cooking oil until light and fluffy. Sift dry ingredients three times (important!). Add one teaspoon vinegar to the buttermilk. Add dry ingredients and milk alternately. Beat for 3 minutes, using electric mixer. Add red food coloring and vanilla.

Bake in two 8-inch or 9-inch pans at 375°F for about 35 minutes. Let cool until very cold.

Icing:
Cream butter and cream cheese; add sugar slowly and beat after each addition. Mix in vanilla and nuts. Spread on cooled cake.

BetK :wink:

48

Chocolate Lush

1 cup unbleached all-purpose flour
1/4 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1/4 tsp salt
1/2 cup milk
2 tbs vegetable oil
1 tsp vailla extract
1/2 cup walnuts - chopped

Topping:
1 1/2 cups of hot water
1/2 cup packed light brown sugar
6 tbs cocoa
2 tbs butter
1/4 tsp salt

Preheat your oven to 350 degrees.

Grease a 9 inch square baking pan.

In a large bowl, sift together the flour, granulated sugar, cocoa, baking powder and soda, and salt. In a small bowl combine milk, oil, and vanilla; add to the flour mixture and mix well. Add the walnuts and spread the batter in to square pan.

To make the topping: whisk ingredients together in a small bowl and pour evenly over the batter. (The topping will be very soupy).

Bake for approx 45 minutes or until the cake comes away from the sides of the pan. Cool while in the pan on a wire rack. Cut into squares. Yields 8 servings.

olivespizza :slight_smile:

49

Cherry Cheese Cake
Crust:
1/4 Cup butter or margarine
1 egg yolk (I ususally use the egg white in the filling for more fluffyness)
2 T sugar
3/4 C flour
1/8 t salt
1/4 c ground almonds (optional)

Filling:
1 8oz pkg Philadelphia Cream Cheese, softened (I’ve tried cheaper substitues and it’s not worth it)
1/3 C sugar
1 Lg egg
1/8 t cinnamon
1 lb 6 oz can cherry pie filling

Directions for crust:
Cream butter, sugar and salt. Beat in egg yolk. Add flour and almonds and blend til mixed well. Do not use mixer. It gets too tough).
Press pastry into and up sides of 8 or 9" pie pan. Put in refrigerator to cool while mixing filling.
Directions for filling:
Beat cream cheese until smooth; add sugar, egg (and if you want the other egg white from the crust) cinnamon; beat until fluffy. Pour into chilled pastry. Bake at 425 for 15 minutes or until filling is set and pastry brown.
Let cool. Spoon Cherry Pie Filling over top. Cchill til time to serve. At least 4 hours.

I’ve also doubled this recipe and used a deep dish pie plate.

50

Cheese cake Blueberry

Makes 8 servings

Almond Crust

1 1/2 cups finely ground almonds
1/4 cup sugar
3 tablespoons butter, softened
1 tablespoon flour

Blueberry Cream Filling

3 packages cream cheese, softened (8 onces each)
1 1/4 cups sugar
3 tablespoons flour
1/2 teaspoon salt
4 large eggs
1 container sour cream (8ounces)
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 1/2 cups fresh or frozen blueberries

Topping (optional)

1 cup whipping cream
2 teaspoons sugar
2 tablespoons sour cream
Blueberries and lemon rind strips for garnish, as desired
Combine all crust ingredients in a small bowl. Lightly grease a 9-inch springform pan. Press crust mixture into bottom and 1 1/2 inches up the sides of pan. Set aside.

Beat cream cheese with an electric mixer until smooth. In a separate small bowl, combine sugar, flour and salt. Add to cream cheese and beat well, until blended. Add eggs, one at a time, beating well after each addition. Add sour cream, vanilla and lemon rind, beating just until well blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake at 300¾F for 70 minutes or until the center is firm. Turn off oven. Let cheecake stand in oven, with oven door partially open, for about 30 minutes.

Remove cheescake from oven; cool in pan on a wire rack for 30 minutes. Cover and chill 8 hours.

Beat whipping cream at high speed until foamy; gradually add sugar and continue beating until stiff peaks form. Fold in sour cream. Spread over cheesecake and garnish with berries, if desired.

hj :wink:

51

Amish Wedding Cake

1 cup sugar
2 tbs butter
1 egg
1cup flour
1/2 cup milk
1 tsp baking powder
1 tsp vanilla
1 cup chopped dates
1 cup chopped walnuts

Sauce:
1 cup brown sugar
1 stick butter
1 egg
1 cup water
1 tsp sugar

Mix cake ingredients nd bake n a 13 x 9 x 2 inch baking pan at 350 degrees for 35 minutes. Mix and cook sauce ingredients until thick. Pour over cake.

olivespizza :slight_smile:

62

Vanilla Wafer Cake

2 sticks butter or oleo
2 cups sugar
6 eggs
1/2 cup milk
1 (12 oz) pkg vanilla wafers, crushed fine
1 (7 oz) package flaked coconut
1 cup finely chopped pecans
1 1/2 tsp vanilla extract

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add remaining ingredients and bake in a tube or bundt pan @325 degrees for 1 hour 25 minutes. Watch carefully after 1 hour 15 minutes. Frost if desired.

66

Chocolate Sheet Cake

2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1-1/2 tsp vanilla

1/4 cup butter or margarine
3 tbsp buttermilk
2-1/4 cups sifted powdered sugar (confectioners’)
1/2 tsp vanilla
3/4 cup coarsely chopped pecans

Grease and lightly flour a 15x10x1-inch or a 13x9x2-inch baking pan; set aside.

In large bowl, stir together flour, sugar, baking soda, and salt.

In medium saucepan, combine 1 cup butter, water, 1/3 cup cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add mixture to dry ingredients, beating on low speed of electric mixer just till combined.

Add eggs, 1/2 cup buttermilk, and 1-1/2 tsp vanilla; beat on low speed for 1 minute (batter will be thin). Turn batter into prepared pan.

Bake in 350 F oven about 25 minutes for the 15x10x1-inch cake, or for 30 to 35 minutes for the 13x9x2-inch cake, or till cake tests done.

Meanwhile, in medium saucepan combine 1/4 cup butter, 3 tbsp cocoa powder, and 3 tbsp buttermilk; bring to boiling. Remove from heat. Add powdered (confectioners’) sugar and 1/2 tsp vanilla; beat till smooth. Stir in pecans. Pour hot frosting mixture over warm cake, spreading evenly.

Cook cake on wire rack. Makes 12 to 15 servings.

Chocolate-Cinnamon Sheet Cake: Prepare as above, except stir 1 tsp ground cinnamon into the dry ingredients.

70

Grandma’s Chocolate Cake

3 cups plain flour
2 cups sugar
2 tsp baking soda
1/4 tsp salt
1/2 cup cocoa
2 eggs
1 cup oil
1 tsp vanilla
2 cups buttermilk

Mix together and bake at 350 degreesfor 45 minutes or until done.

71

Super Moist Mayonnaise Cake

2 cups plain flour, sifted
1/2 cup cocoa
1 tsp baking powder
1 cup sugar
1 tsp baking soda
1/4 tsp salt

Mix the above (dry ingredients) together.

1 cup mayonnaise
1 tsp vanilla
1 cup water

Mix well and add to dry ingredients. Bake at 350 degrees 25-30 minutes or until done.

72

Chocolate Almond Torte

(Makes one 4-layer cake)

4 eggs, separated
1/2 cup margarine or butter, softened
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup finely chopped toasted almonds
3/4 cup unsifted flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
Chocolate Almond Frosting (recipe follows)

Preheat oven to 350 F.

In small mixer bowl, beat egg whites until soft peaks form; set aside.

In large mixer bowl, beat margarine and sugar until fluffy. Add egg yolks and extracts; mix well.

Stir together almonnds, flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture. beating well after each addition. Fold in beaten egg whites.

Pour into two waxed paper-lined ungreased 8- or 9-inch round layer cake pans. Bake 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool thoroughly.

Split each cake layer; fill and frost with Chocolate Almond Frosting. Chill several hours. Garnish as desired. Refrigerate leftovers.

Chocolate Almond Frosting:

In heavy saucepan, over medium heat, melt two 1-ounce squares semi-sweet chocolate with 1 can (14 oz) sweetened condensed milk (NOT evaporated milk).

Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in 1 tsp almond extract; cool. Makes about
1-1/2 cups.

73

Chocolate Sheet Cake II

(Makes one 15x10-inch cake)

1-1/4 cups margarine or butter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1-1/2 cups firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 oz) can sweetened condensed milk (not evaporated milk)
2 eggs
1 tsp vanilla extract
1 cup confectioners’ sugar
1 cup coarsely chopped nuts

Preheat oven to 350 F.

In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat.

In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Add cocoa mixture; beat well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla.

Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup margarine; add remaining 1/4 cup cocoa and remaining sweetened condensed milk. Stir in confectioners’ sugar and nuts. Spread on warm cake.

Chocolate Mocha Sheet Cake: Add 1 tbsp instant coffee with cocoa to cake; add 1 tbsp instant coffee with cocoa to frosting.

74

Wacky Cake

2 1/4 Cup flour
1 1/2 cup sugar
4 1/2 Tbsp cocoa
1 1/2 tsp soda
3/4 tsp salt
1 1/2 tsp vanilla
1/2 cup plus 1 tsp oil
1 1/2 tsp vinegar

Sift all dry ingredients into cake pan. Make 3 holes. Pour vinegar in one, vanilla in the 2nd and oil in the 3rd. Pour 1 1/2 cups water over all. Stir well and bake at 325 degrees for 30 minutes.

75

Black Oil Cake (very moist)

1 tsp. Vanilla
1 cup Oil
1 cup Buttermilk

Beat above ingredients together well. In another bowl, sift together 3
times onto waxed paper.

2 cups Flour
2 cups Sugar
1/2 cup Cocoa
1 Tbsp. Baking Soda
1/4 tsp. Salt

When all above are mixed together well, add 1 cup boiling water, mix
until well blended. Makes a very thin batter.

Bake 1 hour at 325 degrees in 13x9x2" baking dish you have lightly
sprayed with non-stick spray. If tooth pick inserted in center comes
out clean cake is done.

Frost anyway you want.

BetK :wink:

76

Amazing Chocolate Cake
The name says it all.

1.Grease and flour a 9" X 12" (24 X 30cm) cake pan.

2.Preheat the oven to 350F degrees (180C)

3.Sift:
2-1/2 cups plain flour
2 cups sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt

4.Pour over dry ingredients and mix well until smooth:
1/2 cup cooking oil
2 teaspoons vanilla
2 tablespoons vinegar
2 cups cold water

5.Pour in pan and bake at 350F (180C) for 35 minutes.

The cake is ready when it bounces back to the touch or a toothpick comes out clean.

BetK :wink:

77

Swiss Truffle Cake
Makes two 5 by 9 in cakes (12 servings)

Ganache:
2 c heavy cram
4 T unsalted butter
4 T light corn syrup
1 1/2 lbs semisweet chocolate, finely chopped

Cake:
7 oz semisweet chocolate, finely chopped
1 1/2 sticks unsalted butter, at room temperature
3/4 c sugar
8 large eggs, separated, at room temperature
7 oz blanched or natural almonds, finely ground
2/3 c fine dry bread crumbs
1 T unsweetened Dutch process cocoa powder

For ganache: In a medium saucepan, bring the cream, butter, and corn syrup to a boil over moderate heat. Remove from the heat, add the chocolate, stir once and let stand for 5 minutes. Whisk until smooth and strain into a bowl. Refrigerate until thickened, about 2 hours.

Preheat the oven 350 and position a rack in the middle. Butter a 10 1/2 by 15 1/2 " jelly roll pan and line the bottom with parchment paper. Butter the paper. In a small bowl set over a saucepan of hot water, melt the chocolate, stirring occasionally. Let cool.

In a large bowl, using an electric mixer, cream the butter with half of the sugar. Beat in the chocolate; then beat in the egg yolks 1 at a time. Combine the almonds and bread crumbs and stir them into the batter.

In large bowl, whip the egg whites until they hold very soft peaks. Gradually beat in the remaining sugar until the whites hold firm peaks. Stir one-quarter of the whites into batter, then fold in the remaining whites.

Spread the batter evenly in the prepared pan. Bake for 20 min. Let the cake cool in the pan for 2 min, then loosen the sides with tip of a knife. Invert the cake onto a rack and peel off the paper. Cover the cake with another rack and turn it right side up. Let cool to room temperature.

To assemble the 2 cakes, halve layer crosswise. Cut each half
crosswise into thirds, each about 3 1/2 by 7 3/4 ". Cut 2 pieces of stiff cardboard about 1/4 " larger than the layers. Place 1 cake rectangle on each cardboard.

Gently whisk the ganache to a spreading consistency. Using a long metal spatula, spread each of the 2 rectangles of cake with about 3 T of ganache. Cover with 2 more layers of cake and ganache. Frost the sides of 2 cakes with ganache.

To finish, spoon the remaining ganache into a pastry bag fitted with a 1/2 " plain tip and pipe thick diagonal strips on top of the cakes. Refrigerate the cakes to set, about 2 hours. Let the cakes return to room temperature. Just before serving, dust the tops of the cakes with cocoa powder.

BetK :wink:

78

Southern Red Velvet Cake

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

79

Jiffy Coffee Cake

1 pkg Jiffy yellow cake mix
3 cans of your favorite fruit
and 1/2 the liquid
1 stick butter, melted
1 cup coconut
1/2 cup pecans, chopped

Pour fruit and liquid into an 8" cake pan sprayed with nonstick cooking spray. Spread cake mix on top. Sprinkle nuts and coconut on top. Drizzle with butter. Bake for 30 minutes at 350 degrees. Serve warm or chilled.

80

Tunnel of Fudge Cake

1 1/2 cups butter
6 eggs
1 1/2 cups sugar
2 cups flour
1 pkg Pillsbury double dutch buttercream frosting mix
2 cups walnuts, chopped

Cream butter until soft, add eggs, one at a time. Slowly add sugar, then flour and blend well. Fold in nuts and pour into a greased bundt pan or 10" tube pan. Bake 55-65 minutes at 350 degrees. Cool in pan 2 hours.

81

White Mayonnaise Cake

1 cup golden raisins
1 cup boiling water
1 tsp baking soda

Pour boiling water over raisins and soda. Let set until cool.

In a bowl, mix:

2 cups flour
1 tsp baking soda
1 cup mayonnaise
1 cup chopped nuts

Add raisin mixture and mix well. Pour into a greased 9 X 13"pan. Bake at 350 degrees for 45 minutes. Serve with a lemon sauce.

82

Barcardi Rum Cake

CAKE:
1 Cup chopped pecans or walnuts
1 pkg (2-layer) yellow cake mix
1 pkg Jell-O vanilla instant pudding
4 eggs
1/2 cup water
1/4 cup oil
1/2 cup Barcardi Dark rum

SYRUP:
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup Barcardi Dark rum

Sprinkle nuts in the bottom of greased and floured 10-inch tube pan

Combine cake mix, pudding mix, 1/2 cup water, eggs, oil, 1/2 cup rum in large bowl. Blend, then beat at medium speed for 4 minutes. Pour into pan . Bake at 325 for 1 hour. Cool in pan 15 minutes before inverting onto serving plate.

Meanwhile , make syrup by combing sugar, butter and 1/4 cup of water in saucepan. Cook and stir until mixture comes to a bowl. Boil 5 minutes, stirring constantly. Stir in 1/2 cup rum and bring to boil. Invert cake onto serving plate and prick holes into the top. Carefully soon syrup over top of warm cake.

BetK :wink: