Recipe: Cake Recipes - 2000-09-15 (8)

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Cake Recipes - 2000-09-15 (8)

vicki,pa (08:51:25) : Hawaiian Wedding Cake

1 yellow cake-( I prefer Duncan Hines) in 9 x 13 pan
Use your own recipe or a box mix. Let cool.

Filling:
2 boxes instant vanilla pudding
2 1/2 cups milk
1 8 oz. pkg. cream cheese
Blend together and spread on cooled cake.
Drain 1 large can of crushed pineapple.
Spread over filling on cake.
Spread 8 oz. container of cool whip over pineapple
Sprinkle with coconut.
Refrigerate.

jan,ME (03:36:27) : CHOCOLATE RASPBERRY SUPREME
For a quick and easy spectacular dessert make a two layer chocolate cake of your choice. Cool the layers completely. split each cake into 2 layers, then spread the first three with cream cheese frosting, and sprinkle with either fresh or frozen raspberries(not the kind with syrup, just plain berries. Put the last layer of cake on top, and cover with a chocolate ganache glaze. Garnish with more berries. YUMMY!

Kelly~WA (10:57:40) :
EASY AND FABULOUS CHOCOLATE CAKE

1 box Duncan Hines Devil's Food Cake Mix
1 small box instant chocolate pudding
4 eggs
cup oil
1 cup water
1/2 to 3/4 pint sour cream
6-oz. bag chocolate chips (semi-sweet)

Mix all ingredients except the chocolate chips until smooth and creamy. Fold in chocolate chips. Pour into a well-greased and floured Bundt or tube pan. Bake at 350 degrees for 55-60 minutes. Remove and let cool.

Refrigerate if keeping more than a day or two (it won't last that long).

Serve this plain with whipped cream or vanilla ice cream. Or add still more chocolate by making the following glaze to drizzle over the top:

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons Hershey's Cocoa (not instant)
2 tablespoons water
1 teaspoon light corn syrup
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens.

Add corn syrup. Do not boil. Remove from heat; blend in confectioners' sugar and vanilla. About 1/2 cup glaze. Immediately drizzle over bundt cake.

Kelly~WA (10:56:01) :
German Sweet Chocolate Cake with Coconut-Pecan Frosting

4 oz. German sweet chocolate plus 1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 t. vanilla extract
2 1/2 c. sifted flour
1 t. baking powder
1 c. buttermilk
4 egg whites, stiffly beaten

Melt chocolate in water. Cool. Cream butter and sugar, add yolks one at a time, beating after each addition.

Add vanilla and chocolate. Beat well. Add flour alternately with buttermilk and baking powder. Fold in the stiffly beaten egg whites. Pour into 3 greased and waxed-papered round baking pans. Bake at 350 for 40 minutes. Cool in pans for 5 minutes. Then invert onto serving platter ready to frost.

Coconut-Pecan Frosting
12 oz. can evaporated milk
1 1/2 c. sugar
4 egg yolks, well beaten
1 1/2 t. vanilla
2 c. grated coconut
1 1/2 c. chopped pecans
1 1/2 sticks margarine

Cook milk, sugar, yolks, butter and vanilla till thickened. Add coconut and pecans. Stir to blend well. Cool.

Then beat with a wooden spoon to spreading consistency. Spread 1/3 frosting onto 1st layer of cake spreading on top and onto sides. Layer next cake and spread 1/3 frosting repeating procedure for third layer, spreading frosting all over sides smoothly.

Kelly~WA (10:54:46) :

Chocolate Cake with Fudge Frosting

2 c. flour
2 c. sugar
1/2 c. shortening
3/4 c. water
3/4 c. buttermilk
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. baking powder
2 eggs
4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350. Grease and flour 13x9 pan, or 3 round pans. Beat all ingredients together in large bowl at low speed 30 sec. then on high for 3 minutes. Pour into pans. Bake in a 9x13 pan for 40-45 minutes and rounds pans 30-35 minutes. Cool round pans in pans
10 minutes. then remove and cool completely.

Fudge Frosting:

2 c. sugar
1/2 c. shortening
2/3 c. milk
1/2 t. salt
3 oz. unsweetened chocolate
2 t. vanilla

Mix all ingredients except vanilla in a 2 1/2 qt. saucepan. Heat to a 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.

Kelly~WA (10:53:48) :

Cracker Barrel Coca Cola Cake

1 Stick of Butter
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder

Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.

In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4
minutes. Batter will be thick.

Place batter into a 13x9x2 oiled and floured baking pan. Set pan on top shelf in a preheated 350 degrees oven
for 35 - 40 minutes. Check for completed baking time
with a toothpick. If the toothpick comes out clean by
sticking in the middle of the cake its time to come out
of the oven and cool.

Frosting

1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey's Chocolate Syrup

Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.

Kelly~WA (10:52:25) :

Chocolate Sheet Cake

1 c. water
1 stick (1/2 c) margarine
1/4 c. cocoa
2 c. flour
2 c. sugar
1 t. baking SODA (!!!)
1/4 t. salt
1 t. cinnamon
2 eggs
1 t. vanilla
1/2 c. buttermilk or milk soured with 1 1/2 T. vinegar

In a small saucepan or in microwave, bring to a boil the water, margarine, and cocoa. Remove from heat. Place dry ingredients in a mixing bowl, add cocoa mixture, beat well. Then add eggs, vanilla, and milk. Spread in a greased 11"x17" pan or 9x13. Bake at 350 for about 20-25 minutes. Make the icing while the cake is
baking.

Icing

1 stick (1/2 c.) margarine
1/2 c. cocoa
1 t. vanilla
1/3 c. milk (warm)
1 lb. powdered sugar (about 4 cups)
1 c. chopped pecans

Mix together, beating well, add pecans and spread over warm cake. Serves 20.

Kelly~WA (10:51:45) :

Hershey Chocolate Cake

CAKE:
1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 teasp baking powder
pinch of salt
1 16-oz can Hershey chocolate syrup
1 teasp vanilla

CHOCOLATE ICING:
1/2 stick margarine
1 cup sugar
1/3 cup canned evaporated milk
1/2 cup chocolate morsels

(For doubling icing recipe, use one small can evaporated milk instead of 1/3 cup)

Cream margarine & sugar. Add eggs one at a time.

Sift flour, baking powder and pinch of salt. Add dry ingredients alternately with Hershey syrup. Add vanilla; mix well
and pour into buttered sheet pan (9x13inch). Bake 35 minutes at
350 degrees
.
Cool 10 minutes before icing.

Bring butter, sugar & milk to boil and boil for 2 minutes. Remove from stove and stir in morsels. Pour over warm cake.