Favorite Cake Recipes

[AGBF]

This thread is for favorite cake recipes posted by women of all shapes and sizes. Men can post recipes, too. I plan to post my recipe for Mississippi Mud Cake later or tomorrow. I want that recipe for jello cake. I don't know how the heck anybody can get jello into a cake!

Deb/AGBF

 

[oranges]

my favorite cake is funfetti-- no joke. and the recipe is on the box this is a great idea for a thread though, maybe i'll actually try to bake a cake from scratch!

 

[slg47]

http://allrecipes.com/Recipe/Italian-Cr ... etail.aspx

I love this italian cream cake definitely not diet-friendly though!

 

[Cehrabehra]

I make a german chocolate cake from scratch every year for my dh and it just gets better and better... for my birthday I make a fruit cocktail cake.... another huge yum for me! My mother in law has her 7up bundt cake recipe that I make occasionally as well but that's about it... I love cakes but I never seem to have good excuses to make them!

 

[AGBF]

Mississippi Mud Cake
3 cups boiling water
6 packages chocolate
1 and 1/2 sticks butter

(boil the above for one minute, then cool)

3 eggs, beaten
3 cups sugar

(mixed into cooled chocolate mixture)

Add 3 cups regular flour, sifted with 1 1/2 tsps of soda, 3/4 tsp. salt, 1 tsp vanilla.

Don't grease pans (2 9" square or round*).

Bake in 250 degree oven for 1 1/2 hours.

*I have often made this cake in one pan. It is so moist that I see no reason to try to turn it into a layer cake! I serve it just with confectioner's sugar. I have also served it with whipped cream and with vanilla ice cream. I haven't tried it with this particular chocolate cake yet, but for some chocoholics, I have served dark Belgian chocolate ice cream with chocolate cake for dessert and even put Lindt extra dark chocolate truffles in a candy dish on the table. I may try that with this cake when we have our next door neighbor over for dinner again!

Deb/AGBF

 

[hawaiianorangetree]

I made this chocolate cake for kaitlins birthday this year. It was very easy to make and tasted very nice!

http://www.bestrecipes.com.au/recipe/Be ... L3663.html

I have never heard of putting coffee into a chocolate cake before but it works.

 

[AGBF]

I have never heard of putting coffee into a chocolate cake before but it works.

hawaiianorangetree, I took a look at the recipe. It's interesting. I have a great recipe for a Kahlua Cake in which one doesn't taste the the coffee flavor (or the alcohol, which is baked out) of the Kahlua. Maybe the principle of how the coffee works is similar. (I really wouldn't know, since I don't know what principle that is!)

Thanks for the recipe tip, though!

Deb/AGBF

 

[packrat]

Jello cake is so easy I'm embarrassed to even put it here. It's like the rice krispie treats of the cake world. Put flour all over your face and make your hair stand up all over so they think you worked really hard on it.

Make a regular yellow box cake. Make a big box or 2 little boxes of jello (strawberry being my favorite) but don't put it in the fridge, leave it liquid in the bowl. When the cake is cooled down, poke holes all over in it w/a fork or chopsticks or something. Don't poke the holes all the way thru to the bottom of the cake tho. Pour the jello liquid over the top of the cake. It will soak down in the holes. Put cool whip or whatever frosting on top. Cool Whip is best I think, but you could do probably Cool Whip, sugar and cream cheese together?? Stick it in the fridge. When it's chilled, when you cut it you can see how the jello soaked into the cake in varying degrees everywhere. It's sooo good!

 

[hawaiianorangetree]

I have never heard of putting coffee into a chocolate cake before but it works.

hawaiianorangetree, I took a look at the recipe. It's interesting. I have a great recipe for a Kahlua Cake in which one doesn't taste the the coffee flavor (or the alcohol, which is baked out) of the Kahlua. Maybe the principle of how the coffee works is similar. (I really wouldn't know, since I don't know what principle that is!)

Thanks for the recipe tip, though!

Deb/AGBF

It is very interesting Deb, The mixture that goes into the cake pan is so runny you could drink it! Not like a normal cake mixture at all, but it works and it tastes good. My MIL even asked for the recipe and she never does that!

 

[April20]

I LOVE the basic bacardi rum cake. It's so good. I took it to a luncheon once and people ate the crumbs off the plate when the cake was gone!

http://baking.about.com/od/bundtcakes/r/bacardirum.htm

 

[April20]

Jello cake is so easy I'm embarrassed to even put it here. It's like the rice krispie treats of the cake world. Put flour all over your face and make your hair stand up all over so they think you worked really hard on it.

Make a regular yellow box cake. Make a big box or 2 little boxes of jello (strawberry being my favorite) but don't put it in the fridge, leave it liquid in the bowl. When the cake is cooled down, poke holes all over in it w/a fork or chopsticks or something. Don't poke the holes all the way thru to the bottom of the cake tho. Pour the jello liquid over the top of the cake. It will soak down in the holes. Put cool whip or whatever frosting on top. Cool Whip is best I think, but you could do probably Cool Whip, sugar and cream cheese together?? Stick it in the fridge. When it's chilled, when you cut it you can see how the jello soaked into the cake in varying degrees everywhere. It's sooo good!

I have never heard of this. I'm going to try it someday just so I can see what it looks like. My nieces would love it!

 

[ChloeTheGreat]

Hershey's Perfectly Chocolate Cake is the recipe on the back of the cocoa powder box. It turns out perfectly every time!

 

[artdecogirl]

Rhubarb Cake

1 yellow cake mix, mix as directed and spread in 9x13 pan
mix 4 cups rhubarb cut in small pieces with 1 cup sugar and spread over the cake batter in the pan then pour 1 pint heavy whipping cream over the top, do not mix it up! Bake for 50 - 60 minutes at 350 degree oven

This will look like a regular cake but when you dish it up there is a custard like layer at the bottem, top with whipped topping, nummy.

 

[catwalk82]

My favorite all time recipe is for Billy's Very Vanilla cupcakes! It has a very vanilla buttercream frosting and I get so many satisfied coworkers when I make them. I just love vanilla!

 

[gemgirl]

I LOVE the basic bacardi rum cake. It's so good. I took it to a luncheon once and people ate the crumbs off the plate when the cake was gone!

http://baking.about.com/od/bundtcakes/r/bacardirum.htm

Thanks so much for posting this link April. I started thinking about searching for my Mom's two favorite cake recipes that she used to make for the holidays. I can't ask her about much anymore because she's got dementia and is forgetting more and more with each month that passes. At this point, I doubt that she'd even remember making her "famous" (in our family anyway) rum cake every Easter. This recipe looks very close though. Thanks! Now I just have to find a close replacement for her double chocolate velvet cake....

My Mom's rum cake used to be very heavy, not in texture, but in actual weight, I think because it was so soaked with rum. Is this cake on the heavy side?

Thanks to Deb for starting this thread!

 

[April20]

I LOVE the basic bacardi rum cake. It's so good. I took it to a luncheon once and people ate the crumbs off the plate when the cake was gone!

http://baking.about.com/od/bundtcakes/r/bacardirum.htm

Thanks so much for posting this link April. I started thinking about searching for my Mom's two favorite cake recipes that she used to make for the holidays. I can't ask her about much anymore because she's got dementia and is forgetting more and more with each month that passes. At this point, I doubt that she'd even remember making her "famous" (in our family anyway) rum cake every Easter. This recipe looks very close though. Thanks! Now I just have to find a close replacement for her double chocolate velvet cake....

My Mom's rum cake used to be very heavy, not in texture, but in actual weight, I think because it was so soaked with rum. Is this cake on the heavy side?

Thanks to Deb for starting this thread!

It's heavy weight wise for sure! I've found it's very hard to get the cake to actually absorb all the glaze the recipe makes. You end up with a pool of it in the middle of the cake. It's so yummy though. You have to make sure you put it on a cake plate with sides or the glaze gets everywhere.

 

[AGBF]

Rhubarb Cake

1 yellow cake mix, mix as directed and spread in 9x13 pan
mix 4 cups rhubarb cut in small pieces with 1 cup sugar and spread over the cake batter in the pan then pour 1 pint heavy whipping cream over the top, do not mix it up! Bake for 50 - 60 minutes at 350 degree oven

This will look like a regular cake but when you dish it up there is a custard like layer at the bottem, top with whipped topping, nummy.

Decogirl, this looks relatively easy and simply fabulous! I wish I weren't dieting now! I'm going trough one of those periods when I can enjoy baking for other people, but I can't enjoy eating what I bake. I wouldn't want to try something as esoteric as rhubarb (which I love) at a time when I can't taste; times like these are for chocolate or recipes I have made (and eaten) many times before!

Deb/AGBF

 

[AGBF]

My Mom's rum cake used to be very heavy, not in texture, but in actual weight, I think because it was so soaked with rum. Is this cake on the heavy side?

Thanks to Deb for starting this thread!

Thanks gemgirl and April20! Your postings about your mother's rum cake, gemgirl, reminded me of my mother's Harvey Wallbanger cake made with Galliano liqueur. I also saw this recipe listed as a, "Galliano Cake". It was, apparently, very popular in the 1970's! The glaze contains uncooked alcohol, so if that is something you would rather not take in, all I can suggest is cooking it to cook off the alcohol. I don't really know how that would affect its flavor, though.

Harvey Wallbanger Cake

1 (18.25-ounce) package white cake mix
2 tablespoons grated orange peel
1 (3.5-ounce) package instant vanilla pudding mix
4 large eggs
1/2 cup orange juice
1/2 cup orange liqueur
2 tablespoons vodka
1 cup powdered sugar
1 tablespoon orange juice
1 tablespoon orange liqueur
1 teaspoon vodka
Preheat oven to temperature shown on cake mix package.
In a large mixing bowl, combine white cake mix, orange peel, and instant vanilla pudding mix. Add eggs, 1/2 cup orange juice, 1/2 cup orange liqueur, and 2 tablespoons vodka. Beat on low speed of an electric mixer until just blended. Beat on medium speed for 5 minutes.

Pour into greased and floured 9 x 13-inch baking pan and bake for 45 minutes, or until the center is set. Cool in the pan for 10 minutes then turn out onto a wire rack and cool.
Meanwhile, in a small bowl, combine powdered sugar, 1 tablespoon orange juice, 1 tablespoon orange liqueur, and 1 teaspoon vodka. Beat until smooth then drizzle over the warm cake.
Makes 12 servings.

PS-King Arthur's Flour has a "from scratch" version of this recipe available!

Deb/AGBF

 

[bebe]

I made this chocolate cake for kaitlins birthday this year. It was very easy to make and tasted very nice!

http://www.bestrecipes.com.au/recipe/Be ... L3663.html

I have never heard of putting coffee into a chocolate cake before but it works.

My favorite chocolate cake is "Mexican Chocolate Cake". It has 1 cup of fresh coffee in it and it is delish !!!

 

[RedRobbin]

Jello cake is so easy I'm embarrassed to even put it here. It's like the rice krispie treats of the cake world. Put flour all over your face and make your hair stand up all over so they think you worked really hard on it.

Make a regular yellow box cake. Make a big box or 2 little boxes of jello (strawberry being my favorite) but don't put it in the fridge, leave it liquid in the bowl. When the cake is cooled down, poke holes all over in it w/a fork or chopsticks or something. Don't poke the holes all the way thru to the bottom of the cake tho. Pour the jello liquid over the top of the cake. It will soak down in the holes. Put cool whip or whatever frosting on top. Cool Whip is best I think, but you could do probably Cool Whip, sugar and cream cheese together?? Stick it in the fridge. When it's chilled, when you cut it you can see how the jello soaked into the cake in varying degrees everywhere. It's sooo good!

I am going to try to make the jello cake today.

 

[dragonfly411]

I am going to find the recipe I like for chocolate rum cake today, and I'll get it posted. Talk about

 

[mousey]

I love this rhubarb cake
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2178991.ece
I love baking- I am going to have to try all these. The only thing is I don t like chocolate cake- don t know why as I like chocolate and I like cake. But the BF does, so I ll do it for him.
Does anyone have a recipe for red velvet cake? I ve always heard about it, but never actually tasted it!

 

[RedRobbin]

I've got the jello cake cooling while I'm at practice with the kid. When we get home, we are going to make the jello to pour in it. Stay tuned.

 

[packrat]

I hope you guys like it!

 

[RedRobbin]

I hope you guys like it!

Dude, it's vanilla cake, strawberry jello and cool whip. I can already tell you we love it. LOL. Thanks for posting the recipe!

 

[packrat]

woo hoo awesome! It's one of my favorite treats! And the plus is it's so dang easy!

 

[RedRobbin]

Well we just poured the jello into the cake. I didn't make the "fast set" recipe for the jello. I should have but I didn't. So I did the 2 cups boiling water and 2 cups ice cold water and then poured it in. Just on the off chance that you check this thread again tonight, about how long do you think it needs to set in the fridge before it's ready to be frosted with the cool whip and eaten? I was thinking it should wait until tomorrow but then I didn't know if I should cover it while it sits in there if it will take overnight. LOL Thanks!

 

[packrat]

I don't think we ever let it sit too long-I can't handle waiting. I think we'd leave it for a couple few hours and that's probably it!

 

[ksinger]

Chocolate Pound Cake - This is an elegant cake! And just yummy.....

from Chocolate and the Art of Low-Fat Desserts by Alice Medrich

2 ¼ Cup sifted AP flour
¾ Cup dutch process cocoa**
12 Tblsp unsalted butter (1 ½ sticks)
2 and 2/3 Cup sugar
2 eggs + 4 egg whites
½ tsp salt
3/8 tsp baking soda
3/8 tsp baking powder
2 Tblsp instant coffee
2 tsp vanilla
¾ Cup buttermilk

12 Cup Bundt pan or tube pan or 2 5-Cup loaf pans

Have all ingredients at room temp – eggs, butter, buttermilk
Sift flour. Measure gently into the measuring cups and level with a knife without jiggling or tapping down. Then sift THAT flour again, together with the other dry ingredients, set aside.
Briefly whisk the 2eggs and 4 whites together in a bowl. Set aside.
Dissolve the coffee in 3 tablespoons of hot water. Add this and the vanilla to the buttermilk. Set aside.

Cream the butter for about 1 minute at medium speed to soften. Gradually add the sugar and continue at med-high speed until all sugar is incorporated. Mixture will be crumbly – not smooth. With the mixer running at medium speed, gradually pour in all the eggs, scraping the sides down as needed. Then alternately add some of the flour mixture, mix, then some of the buttermilk buttermilk mixture, mix, etc. The idea is just to alternate them so you don’t add too much dry or too much wet. Mixture may appear curdled – this is OK.

Generously grease and flour pan even if it is a non-stick. Trust me, don’t scrimp, especially if you have a fancy pan with lots of crevices. I do, and I use a pastry brush to apply the shortening. Works great. Pour or spoon in the batter, smoothing the top as necessary. Bake at 350. (If your pan is dark-colored, decrease the temp by 25 degrees.) If using loaf pans, bake 45 – 50 minutes or until cake starts to shrink from the sides of the pan and a toothpick inserted in the center comes out almost clean. The bundt pan cake will bake for 50 – 60 minutes or until a toothpick inserted in the center comes out almost clean. Do not overbake. Let cool in the pan on a rack for 10 minutes. Invert onto plate. Dust with powdered sugar if desired. Serves 20 – 24

Calories per serving: 196
Fat: 7 g
% calories from fat: 31%
protein: 3.1 g
carbohydrates 32.4 g
cholesterol 33.4 mg

**NOTE: Around the holidays I make this cake a lot. I will spend an evening having a measuring fest. I make 2 baggies per cake – one with all the dry ingredients except the sugar and the coffee powder, and one with the sugar. Basically I make cake mixes. The only thing is I make sure I use it within a couple or three weeks because I don’t think the power of the baking soda or powder lasts all that long. Anyway, it’s a great time saver and you have it ready (except for the wet stuff) for a quick cake for a party or office thing. Also, this recipe will do just fine with regular cocoa, but for the really dark, rich version the dutch process cocoa is miles ahead in flavor. I use Pernigotti cocoa, or better yet, Valrhona. You can get it at Williams Sonoma. It’s not inexpensive but it truly gives a superior cake.

 

[AGBF]

I saw that coffee is an ingredient in ksinger's chocolate pound cake! The same chocolate that we discussed enhancing chocolate cakes earlier in the thread. I really had never heard of this before we got into it in this thread. Did anyone else here who bakes hear of it as a universal principle? I feel like looking it up now!

Deb/AGBF