Upcoming Events for the Next 7 Day(s)

Results 1 to 4 of 4

Thread: Cakes

  1. #1
    Senior Member justme222's Avatar
    Join Date
    May 2016
    Posts
    1,721
    Mentioned
    17 Post(s)
    Tagged
    1 Thread(s)

    Cakes

    Mygalsal gave me this recipe. It's a really good cake.

    [Only registered and activated users can see links. ] Print Recipe









    Chocolate Chocolate-Chip Cake

    Prep time 15 mins
    Bake time 1 hr
    Yield Serves: 12





    Ingredients

    • 1 box German chocolate cake mix (size that fills a 12-cup Bundt pan)
    • 1 3.9-oz. box instant chocolate pudding mix
    • 1 cup sour cream
    • 4 large eggs
    • 1/2 cup vegetable oil
    • 2 1/2 cups semisweet chocolate chips
    • 1/4 cup heavy cream






    How to Make It

    • Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.


    • Whisk cake and pudding mixes in a large bowl. In another large bowl, with an electric mixer on medium speed, beat sour cream until lightened, about 3 minutes. Beat in eggs until well combined. Add oil and 1/2 cup warm water; beat until smooth. Reduce speed to low. Beat in cake mix mixture in 2 batches until no lumps remain, about 3 minutes. Stir in 2 cups chocolate chips.


    • Bake until a tester inserted into cake comes out clean, about 1 hour. Let cake cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely on wire rack.


    • Make glaze: Stir together heavy cream and remaining 1/2 cup chocolate chips in a microwavable cup. Microwave for 1 minute at 50 percent power. Whisk until smooth. Pour over cake. Serve.


  2. #2
    Senior Member justme222's Avatar
    Join Date
    May 2016
    Posts
    1,721
    Mentioned
    17 Post(s)
    Tagged
    1 Thread(s)

    Easy One Bowl Chocolate Cake...One Layer. No Eggs, No Butter and No Mixer

    [Only registered and activated users can see links. ]

    Easy One Bowl Chocolate Cake

    No eggs. No butter. No mixer. One bowl. My frosting has a little butter but you can omit the butter and use it as a glaze.. - Jenny Jones

    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Makes: 8 servings





    Ingredients:

    1 1/2 cups all-purpose flour
    1 cup sugar
    1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
    1 teaspoon baking soda (not baking powder)
    1/2 teaspoon salt
    1 cup cool water
    6 Tablespoons oil (I use extra-light olive oil)
    1 Tablespoon fresh lemon juice or distilled white vinegar
    1 teaspoon vanilla


    Instructions:

    Preheat oven to 350° F. Grease a 9-inch round cake pan.
    Sift dry ingredients into a bowl and set aside.
    In a measuring cup combine water, oil, juice or vinegar, and vanilla.
    Add liquids to bowl & gently stir until there are no lumps (about 30 seconds).
    Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
    Cool completely in the pan and frost, glaze, or dust with powdered sugar.


    Notes: I make my frosting with 2 Tbsp. softened butter, 1 cup powdered sugar, 1 Tbsp. cocoa powder, 1/2 tsp. vanilla + about 3 tsp. milk. I frost only the top - right in the pan.

    Read More at : onceuponacrime.net - [Only registered and activated users can see links. ]

  3. #3
    Senior Member warhorse46's Avatar
    Join Date
    Jan 2017
    Posts
    4,420
    Mentioned
    28 Post(s)
    Tagged
    1 Thread(s)

    Pineapple Upside Down Cake

    Ingredients
    For the topping:
    9 Tablespoons unsalted butter-melted
    1 cup packed light brown sugar
    3 20 oz. can sliced pineapple(8 ring for every layer) -drained and save the juice
    40-50 maraschino cherries (if they are large use 20-25 and cut them in half)
    For the cake:
    2 1/4 cups (210g) sifted all-purpose flour, don’t over measure
    3 Tablespoon cornstarch
    1 1/2 teaspoon baking powder
    1/2 teaspoon salt
    9 Tablespoon unsalted butter- melted
    3/4 cup packed light brown sugar
    3 Tablespoons granulated sugar
    3 egg
    1/2 cup plain Greek yogurt
    3 Tablespoons milk
    6 Tablespoons pineapple juice -reserved from the canned pineapple
    1 Tablespoon vanilla extract
    For the filling:
    2 cups heavy whipping cream
    2 tsp cinnamon
    2 tsp vanilla extract
    1/4-1/2 cup powdered sugar (to taste)

    Instructions

    • Preheat oven to 350°F and prepare 3 9 inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done.
    • Spread 3 tablespoons melted butter into the bottom of each round cake pan. Sprinkle brown sugar onto the butter ( 1/3 cup brown sugar in each pan). Arange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices. Set aside.
    • To make the cake in a medium bowl, sift together flour, corn starch baking powder and salt, set aside.
    • In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly whisk in dry ingredients until no lumps remain. Gently pour/spoon batter into prepared pans and smooth the top. Bake 30 minutes (until toothpick inserted in the center comes out clean). Invert first layer on a large serving plate and the other two on a parchment paper to cool completely.
    • To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form. Reserve 1/2 cup of cinnamon whipped cream for garnish.
    • To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer. Using really large spatula transfer second cake layer onto whipped cream layer (be careful the cake layer could fall apart really easy), spread remaining whipped cream and top with the third cake layer.
    • Cover the cake and store in the refrigerator for up to 3 days.

    Recipe Type: Dessert

  4. #4
    Senior Member justme222's Avatar
    Join Date
    May 2016
    Posts
    1,721
    Mentioned
    17 Post(s)
    Tagged
    1 Thread(s)

    Kathryn Hepburn's Brownies

    Boy are they good!

    Kathryn Hepburn’s Brownies


    Enjoy this simple and sweet treat in honor of Katharine Hepburn and her impressive Oscar legacy. Get Katherine's essential baking tip in a full post on The History Kitchen blog. The recipe comes from a letter to the editor of the New York Times on July 6, 2003.



    Ingredients

    ½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
    1 stick (1/2 cup) unsalted butter
    1 cup sugar
    2 eggs
    1/4 cup flour
    1 teaspoon vanilla
    Pinch of salt
    1 cup roughly chopped walnuts or pecans



    Directions

    Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. Remove from heat and stir in the sugar. Whisk in the eggs and vanilla. Stir in flour, salt and walnuts. Mix well. Pour into a well buttered 8-inch square baking pan. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. Cool completely and cut into squares. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.



    Tips/Techniques

    You will also need a 8x8 inch baking dish.

    [Only registered and activated users can see links. ]

    Read More at : onceuponacrime.net - [Only registered and activated users can see links. ]

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •