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Category: Cakes (page 2 of 4)

Lunar Rhubarb Cake

Cream together:
½ cup butter
1 ½ cup sugar

Beat in:
1 egg
1 tsp vanilla

Sift together:
2 cups flour
1 tsp soda
½ tsp salt

Add sifted ingredients alternately with:
1 cup milk or cream & 1 Tbsp vinegar

Mix cake batter & add:

2 cups chopped rhubarb
Tossed with 1 tbsp flour.

Pour into greased 9×13 pan. Sprinkle with topping.

Topping:
¼ cup butter
2 tsp cinnamon
1 cup brown sugar

Bake 45 min @ 350.

Mocha Torte Dessert

1 chocolate cake mix
Prepare cake mix according to directions. Bake in 2-8” round pans. Bake & cool. Split each layer in two.

Mocha Cream Filling:
½ cup semi sweet chocolate chips
2 tbsp hot water
2 tbsp instant coffee granules
¼ cup sugar
500 ml whipping cream

Combine first 4 ingredients in saucepan. Heat until smooth. Cool. Whip cream until it starts to thicken. Add chocolate mixture & whip until stiff. Spread between layers & on top of torte. Chill at least 1 hour. Decorate with shaved chocolate.

Extreme Chocolate Cake

Melt over low heat:
3 cups chocolate chips
¼ cup (or lb?) butter

In separate pot whisk together over low heat:
10 eggs
¾ cup white sugar

Remove from heat & beat until fluffy.
Fold in chocolate. Bake approx. 1 hour @ 250-275.

Apple Sauce Cake

½ cup shortening
1 cup sugar
Cream together & then add:
1 ½ cup unsweetened applesauce
Mix & then add:
1 tbsp cinnamon
Dash nutmeg
1 tsp soda
1 tsp salt
½ tsp cloves
2 ¼ cups flour

Dredge 1 cup raisins with ¼ cup flour. Add to batter. Pour into greased 9×9 pan. Bake 45 min @ 350.

Baby Shower Cake

1 angel food cake mix
Prepare & bake angel food cake as directed, in either tube pan or 9×13 pan.
Topping:
Cream cheese frosting (heated slightly so that it will spread easily) Spread over cake, pushing it over sides of cake baked in tube pan.
Skor Bits – Sprinkle over top of frosting
Chocolate Glaze – I use melted chocolate chips, butter and a little milk or cream. Heat together & stir until smooth & a thin enough consistency to drizzle over cake.

Georgian Chocolate Pound Cake

Blend well:
1 cup butter
3 cups white sugar
3 eggs

Sift together:
3 cups four
¾ cup cocoa
3 tsp baking powder
1 tsp salt

Add alternately with:
1 ½ cup milk
1 tbsp vanilla
¼ cup canned milk

Bake in tube pan 1 ½ + hours @ 325.

Sponge Cake

Sift together:
¾ cup flour
¼ cup cornstarch
1 ½ tsp baking powder
½ tsp salt

2 eggs
1 cup white sugar
½ cup hot water
½ tsp vanilla

In small bowl, beat egg whites. Add ¼ cup sugar.
Beat yolks & remaining sugar in separate large bowl. Beat well. Add ½ cup hot water & then the flour mixture. Add vanilla.
Fold in egg whites.

Powder 9×9 pan with cornstarch. Bake 30 min @ 350. Stand upside down for 1 hour in pan to cool.

Very good for strawberry shortcake or tiramisu (see desserts)

Heavenly Devils Fudge Icing

1 ½ cups unsweetened cocoa
½ cup butter (softened)
½ cup light corn syrup
1 tsp vanilla
½ tsp salt
½ cup hot water
2 ¼ icing sugar

Beat butter & cocoa 2 min on low speed. Add syrup, vanilla and salt & continue to beat. Add hot water & mix on low speed until well blended. Add icing sugar & whip until icing is smooth & light, 2-3 min.

Cake

1 cake mix (Duncan Hines is best)
4 eggs
1 pkg dream whip
1 cup milk

Beat together as usual. Bake as directed on box.

For large cakes, mix flavours. For example, Devil’s Food & Deep Chocolate;
Yellow & White.

Gingerbread

1 egg
½ cup molasses
½ cup melted butter
2 tsp soda (sifted with flour)
½ tsp cinnamon
1 tsp vanilla
1 cup sugar
2 cup flour
1 cup boiling water (add last)

Bake in well greased & floured 9×9 pan @ 375. Serve with brown sugar sauce.

Brown Sugar Sauce:

Mix together:
2 ¼ cup brown sugar
4 cups boiling water
Mix separately:
5 tsp + cornstarch
1 tsp salt
½ cup cold water.

Combine above mixtures. Cook until thick. Remove form heat & add:
5 tbsp butter
1 tsp vanilla

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