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Category: Cakes (Page 1 of 4)

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.

Banana Bread

Sift together:
1 ½ cup flour
1 tsp baking powder
½ tsp soda
½ tsp salt

Cream together:
½ cup margarine
¾ cup sugar. Beat in:

1 well beaten egg. Mix in:

¾ cup mashed bananas
1/3 cup sour milk (add 1 tsp lemon juice or vinegar to milk to sour it)
1 tsp vanilla

Add flour mixture. Bake in greased tube pan or loaf pan, 30+ min @ 350. Frost when cool.

Peanut Butter Frosting:

2 tbsp margarine
2 tbsp peanut butter
Pinch of salt
1 ¼ cups icing sugar
2 tbsp lemon juice
2 tbsp orange juice
½ tsp vanilla

Dust with cinnamon.

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.

Chocolate Zucchini Bread

Sift together:
3 cups flour
3 tbsp cocoa
2 tsp baking soda
2 tsp cinnamon
½ tsp salt

In large bowl mix:
3 eggs
1 cup oil
2 cups sugar

Stir in and mix well:
2 cups grated zucchini
3 tsp vanilla
1 cup chopped nuts (optional)

Gradually add dry ingredients to batter, mixing well after each adition. Spoon ionto prepared pans & bake @ 350. Makes 2 loaves or 2 dozen muffins.

Almond Torte

1 devils food cake, baked as directed in 2-8” or 9” pans. Cool 10 min, remove from pans & cool completely. Split cakes to make 4 layers.

Fill layers & frost top with almond whipped cream filling. Decorate with chocolate sprinkles & almonds. Refrigerate at least 4 hours.

Almond Whipped Cream Filling:
2 envelopes whipped topping mix
2 cups milk (or 1 pint whipped cream whipped)
1 tsp almond extract
½ cup icing sugar

Beat topping mix & milk (or whipped cream) & flavoring. Gradually beat in icing sugar. Beat until stiff.

Lemon Dream Roll

Cake – Sift together:
¾ cup flour
¾ tsp baking powder

In large bowl, beat 4 eggs until foamy. Gradually add:
¾ cup sugar
1 tsp vanilla
¼ tsp salt
Beat until thick (about 5 min).

Fold in flour mixture. Pour cake batter into 10×15” jelly roll pan (greased & lined with waxed paper). Bake 12-15 min @ 400. Turn out cake onto cloth dusted with icing sugar. Roll & let cool 1 hour.

Filling & Frosting:

Prepare 1 pkg lemon pie filling as directed, only with 1 egg & 1 ½ cup hot water. Chill 1 hour. Set aside ½ cup of pie filling.

Spread filling over cake. Re-roll. Fold ½ cup filling into prepared dream whip (1 envelope) Frost cake. Chill.

Black Forest Cake

1 devil’s food cake (or chocolate), baked in 10” tube pan. Split cake into 3 layers when cool.

1 cool whip (or 1 pint whipped cream – whipped)
1 can cherry pie filling

Spread each layer with 1/3 over each layer.

Pumpkin & Cream Cheese Roll Up

Cake – Sift together:
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt

In large bowl, beat until thick & fluffy:
3 eggs (slightly beaten)
1 cup sugar
2/3 cup pumpkin

Fold in dry ingredients all at once. Spread in 10×15” jelly roll pan (greaed & lined with waxed paper. Top with:
½ cup chopped walnuts (optional)

Bake 15 min @ 375. Turn out on towel sprinkled with icing sugar. Roll & let cool. Spread with filling. Reroll & refrigerate.

Filling:

1 cup icing sugar
1 250 gm pkg cream cheese, softened
6 tbsp butter
1 tsp vanilla

Beat until smooth.

Chocolate Pudding Cake (makes own sauce)

1 cup flour
¾ cup white sugar
2 tbsp cocoa
2 tsp baking powder
½ tsp salt
½ cup milk 1 tsp vanilla
1 egg

Mix and pour into deep baking dish. Mix together & sprinkle over top of cake batter:
¾ cup brown sugar
¼ cup cocoa
Sprinkle with:
2 tbsp oil. Pour 1 ¾ cups hot water over top. Do not stir.
Bake 40 min @ 350. Serve hot with ice cream.

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.

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