I've been trying to bake a cake for my daugthers birthday. I've tried many recipes but they are not very good.?

Ányone have a great tasting recipe?

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  • Anonymous
    1 decade ago
    Favorite Answer

    Best Chocolate Cake with Fudge Frosting

    2 cups all-purpose flour

    2 cups sugar

    ½ cup shortening

    ¾ cup water

    ¾ cup buttermilk

    1 teaspoon baking soda

    1 teaspoon salt

    1 teaspoon vanilla

    ½ teaspoon baking powder

    2 eggs

    4 ounces unsweetened chocolate, melted and cooled

    Fudge Frosting (see below)

    FUDGE FROSTING

    2 cups sugar

    ½ cup shortening

    3 ounces unsweetened chocolate

    ⅔ cup milk

    ½ teaspoon salt

    2 teaspoons vanilla

    Heat oven to 350∫. Grease and flour rectangular pan, 13 ◊ 9 ◊ 2 inches, 3

    round pans, 8 ◊ 1 1/2 inches, or 2 round pans, 9 ◊ 1 1/2 inches. Beat all

    ingredients except Fudge Frosting in large bowl on low speed 30 seconds,

    scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl

    occasionally. Pour into pans.

    Bake rectangular pan 40 to 45 minutes, round pans 30 to 35 minutes or

    until toothpick inserted in center comes out clean. Cool rounds 10

    minutes; remove from pans. Cool completely. Prepare Fudge Frosting; frost

    cake. Fill layers with 1/3 cup frosting; frost side and top with remaining

    frosting.

    FUDGE FROSTING:

    Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to

    rolling boil, stirring occasionally. Boil 1 minute without stirring. Place

    saucepan in bowl of ice and water. Beat until frosting is smooth and of

    spreading consistency; stir in vanilla.

    12 to 16 servings

    ++++++++++++++++++++

    Please note, if you should change this recipe it will no longer be an

    approved Betty CrockerÆ Recipe.

    You may notice that the nutritional information calculated by MasterCook

    is different from the nutritional information listed in the Betty CrockerÆ

    cookbooks. Because MasterCook and Betty CrockerÆ use different nutritional

    analysis programs and different nutrient databases, variations in results

    are expected.

    Description:

    "Looking for a great cake to make for someone's birthday? Here it is!

    For a special color and flavor treat, serve a few raspberries with

    each slice!"

    S(Internet Address):

    "For more great ideas visit my Web site at: www.bettycrocker.com"

    Copyright:

    "© General Mills, Inc. 1998"

    Categories:

    Cakes & Desserts

    Source

    --

    Servings/Yield

    16 servings

    Maraschino Cake 1

    2 ¼ cups cake flour

    1 ⅓ cups sugar

    1 tablespoon baking powder

    1 teaspoon salt

    ½ cup shortening, softened

    1 cup milk

    ¼ cup maraschino cherry juice

    16 maraschino cherries, cut into eighths

    ½ cup nuts, chopped

    4 egg whites, unbeaten

    Preheat oven to 350 degrees F. Prepare cake pans. Sift together flour,

    sugar, baking powder and salt into a mixing bowl. Add shortening, milk and

    flavoring. Beat 2 minutes. Add another 1/3 cup milk and unbeaten egg

    whites. Beat 2 minutes more. Pour cake batter into prepared cake pan(s).

    Makes 2) 8 or 9-inch cakes or 1) 9 x 13-inch cake.

    Frost with your favorite white frosting using cherry juice for liquid

    called for in recipe. Decorate with stems on maraschino cherries. This

    makes a pretty spring birthday cake.

    Categories:

    Cakes

    Source

    Betty Crocker

    Servings/Yield

    8 servings

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  • 1 decade ago

    here in italy the tiramisù is the dessert in absolute more appreciated!I write you the original recipe but me I don't generally dip the biscuits in the coffee manel cold milk!besides xfare the cream of mascarpone I add whipped cream to climb on and comes perfect!

    http://static.blogo.it/06blog/tiramisu_pompi.jpg

    Ingredients for 4 persons: 2 entire-8 eggs sugar-average spoons kg. of mascarpone-600 gr biscotti buckets-1 moka of coffee

    to prepare the coffees. To blink with the whips eggs more the sugar. It must turn out a spumosa, soft and clear cream. To add the mascarpone delicately, stirring delicately To prepare a tray or a pirofila in which to arrange the tiramisù and a flat bottom where to pour the coffee, therefore to dip dry biscuits in the coffee and prepare in plan in the tray till to complete the layer. To cover them with two or three cucchiaiate of the cream. To add an other layer of dry biscuits intinti in the coffee and other cream. To continue thus till the completion of the ingredients. To put the tiramisù in the fridge till the moment serving it; The tiramisù classic is made with the savoiardi, but with dry biscuits is the best!or u can use chocolate biscuits!biscuit

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  • 1 decade ago

    Okay,call me a cheater,but I go to my supermarkets bakerey and buy 3 layers of cake from them,frozen.I make my own butter cream frosting,adding the color that you'd like from those little botltes of food dye.

    Then garnish the cake beautifully using fresh flower blossoms and petals and sweet berries like strawberries,,raspberries and blueberries.

    Believe me,nobody knows that you didn't bake the cake.

    It's all in the presentation,they will love it......

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  • FLIP FLOP CAKE

    Makes: 6 servings

    Prep: 45 minutes

    Ingredients

    1 10-3/4-ounce frozen pound cake, thawed

    3/4 to 1 cup desired-flavor ice cream

    1/2 of an 8-ounce carton frozen whipped dessert topping, thawed

    Pull-apart licorice twists

    Bright-color candy wafers and/or round candies

    Graham cracker crumbs (optional)

    Directions

    1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.

    2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.

    3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.

    4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flops

    Source(s): THIS IS A VERY SIMPLE CAKE RECIPE IT'S REALLY GOOD SHE WILL ENJOY IT ALOT MINE DO
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  • 1 decade ago

    Caramel Pecan Cheesecake

    2 cups HONEY MAID Graham Cracker Crumbs

    6 Tbsp. butter or margarine, melted

    35 KRAFT Caramels

    1/4 cup milk

    1 cup chopped PLANTERS Pecans

    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

    1 cup sugar

    1 tsp. vanilla

    3 eggs

    1 square BAKER'S Semi-Sweet Baking Chocolate

    MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.

    PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.

    BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

    BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

    TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator

    ==

    Turtle Cheesecake

    2 cups OREO Chocolate Cookie Crumbs

    6 Tbsp. butter or margarine, melted

    1 bag (14 oz.) KRAFT Caramels

    1/2 cup milk

    1 cup PLANTERS Pecan Pieces

    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

    3/4 cup sugar

    1 Tbsp. vanilla

    3 eggs

    2 squares BAKER'S Semi-Sweet Baking Chocolate

    PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.

    PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

    BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

    BAKE 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

    MICROWAVE reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store leftover cheesecake in refrigerator.

    ==

    Chocolate Turtle Cheesecake

    INGREDIENTS

    1 (9 inch) prepared chocolate cookie crumb crust

    1/2 (14 ounce) package caramel candy

    1/4 cup evaporated milk

    3/4 cup chopped pecans

    2 (3 ounce) packages cream cheese, softened

    1/2 cup sour cream

    1 1/4 cups milk

    1 (3.9 ounce) package instant chocolate pudding mix

    1/2 cup chocolate fudge topping

    DIRECTIONS

    Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.

    In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.

    Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.

    ---

    New York Cheesecake

    Pastry:

    1 cup all purpose flour

    ¼ cup sugar

    1 t grated lemon rind

    ¼ t vanilla

    1 egg yolk

    1 stick butter softened

    Mix all ingredients by hand until well blended. Use a little cold water if necessary to make workable dough. Chill 1 hour.

    Filling:

    2½ pounds cream cheese at room temperature

    1¾ cups sugar

    ¼ t vanilla

    3 T flour

    5 eggs

    1½ t grated lemon rinds

    ¼ cup heavy cream

    Mix all ingredients with mixer adding eggs one at a time. Beat until mixture is extremely smooth. Use 9” spring form pan. Butter bottom and side. Use about ⅓ of chilled dough and roll to about ¼” thick to fit bottom of pan. Bake at 400° for 15 minutes. Remove and cool. Place top of pan on bottom. Roll remaining dough and fit around sides. Press so that sides are covered. Pour in cheese mixture. Bake at 500° and continue baking 1 hour. Let cool gradually. Remove pan sides to serve

    --

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