Cake Recipes

Mississippi Mud Cake

2011-09-09T11:50:00.000-07:00

A rich and fudgy cake that will delight a chocolate lover. This rich and chocolately cake is filled with walnuts, chocolate, and so much more, have a chocolate covered sweet tooth?

Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13? pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

Cream Cheese Coffee Cake

2011-09-09T11:37:00.000-07:00

Cream Cheese Coffee Cake is a wonderful way to start the morning, or even to share later in the day. This coffee cake is a dense and rich dessert. So often commercial coffee cake is overly sweet or has a texture that resembles Playdough, but not this coffee cake, this has a tunnel of a rich cream cheese inside.

This coffee cake is another post that has my favorite ingredient for this year, cream cheese, you can see cream cheese being served up in a variety of different ways in my 52 Weeks of Cream Cheese. This recipe was adapted from one in Cooks Illustrated magazine, I thought the initial recipe was complicated to make, and I wanted to simplify this recipe, for those of us who do not have a whole test lab to prepare food.

Yield: 16 servings.

Cake Batter

Cake
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest
4 teaspoons lemon juice
4 large eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese , softened

Preheat oven to 350 degrees. Spay a 10 inch tube pan with nonstick cooking spray. In am medium sized bowl add flour, baking powder, baking soda, salt, and whisk together with a fork.

Using a stand mixer with the paddle attachment beat together the butter and 1 cup plus two tablespoons of sugar, and lemon zest at medium speed until light and fluffy. Add eggs 1 at a time, incorporating into the batter, and adding next egg only after the previous one has been blended. Add 4 teaspoons of vanilla to this mixture.

Reduce speed of mixer to low, add in 1/3 of the dry flour mixture, blend in well, then add about half of the sour cream, blend well, then 1/2 of the dry flour mixture, blend, the remaining sour cream blending in, and then the remaining flour. Pour about 1/2 of this batter into the prepared tube pan, place the remaining batter into a small bowl, and set aside.

Using the bowl that you mixed the cake batter into add the cream cheese, 5 tablespoons sugar, lemon juice, and 1 teaspoon of vanilla and beat until most and creamy. Add about 1/4 cup of the batter and mix in well. Spoon this cream cheese batter over the cake batter, spread the mixture towards the center of the pan. You are trying to achieve a nice tunnel, so don’t spread this out all the way to the edges. Top with remaining cake batter. Spread cake batter over the top evenly.

Bake for approximately 45 to 50 minutes, the cake will be golden. If you are using a cake tester to test the cake, the cream cheese layer will be wet. Cool cake for approximately 1 hour before serving.

Store the cake in the refrigerator.

You may want to drizzle the cake with a light glaze which could 1 cup of powdered sugar combined with 1 tablespoon of milk. This coffee cake has just the right amount of sweetness without a glaze.

Pistachio Cake

2011-09-09T11:28:00.000-07:00

Pistachio Cake is a delicious cake recipe that I enjoyed while growing up. You use a boxed cake mix, and add some additional ingredients to this and you have a wonderfully fresh tasting pistachio cake. My grandmother McDowell was often made pistachio cake when I went to go visit her. You can prepare this as a double layered cake or even in a 13 x 9 inch pan. Both are equally as good. I hope you enjoy this classic cake recipe that I have enjoyed for so many years.

1 pkg. white or yellow cake mix
1 pkg. (4 serving size) pistachio instant pudding mix
3 eggs
1 c. club soda or water
1/2 c. oil
1/2 c. chopped nuts

FROSTING:
1 1/2 c. cold milk
1 env. Dream Whip
1 pkg. pistachio pudding mix

Cake: Combine all ingredients in large mixer bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased and floured 9 x 13 inch pan. Bake for 30-35 minutes at 350 degrees. Cool and frost.Frosting: Pour the milk into a deep bowl. Add the Dream Whip and the pistachio pudding mix. Beat slowly to blend. Gradually increase speed until mixture forms peaks. Spread on cake.

Chocolate Pistachio Bundt Cake

2011-09-09T11:20:00.000-07:00

Often, I am asked to bring a dessert or something to a party, being that I have a website, I feel some pressure in trying to find innovate and great tasting dishes. I will admit to I have a great pleasure when I bring a dish, the dish comes home empty. I was in a panic on Thursday night, I had to bring a chocolate inspired dessert, and I was lacking inspiration. A friend of mine mentioned Chocolate Pistachio Bundt Cake, that she had it growing up.
This Chocolate Pistachio Bundt Cake is easy to make, a boxed cake mix, a box of pudding, chocolate syrup are the main ingredients, I put this cake together in less than 10 minutes, and I have to say this Chocolate Pistachio Bundt Cake was a winner. I brought home an empty dish, with people asking me for the recipe. Looking for a dessert to impress? Give this very easy to put together Chocolate Pistachio Bundt Cake.

1 18 ounce box yellow cake mix (I really like Dunan Hines Golden Butter Cake)
1 3 ounce box pistachio instant pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
1/2 cup chocolate syrup

Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistrachio instant pudding mix, eggs, water, and vegetable oil. Mix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occassionally while mixing the cake. Remove 1 cup of cake batter and place in a small box, add 1/2 cup chocolate syrup to the 1 cup of cake mix. Stir the chocolate syrup mixture until the color is uniform.
Place yellow cake mix batter into bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan. Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definate marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done as when a toothpick is inserted it will come out clean.

I didn’t serve my chocolate pistachio bundt cake with any icing, I don’t think it needs it, this is a very moist cake that has a wonderful nutty chocolate flavor. Next time I make this cake I am going to use the Hershey’s Dark Chocolate Syrup.

Do you have any recipes that use boxed cake mixes?

Wholeweat Bramley Apple Crumble

2011-09-09T11:09:00.000-07:00

by Michelle
(Croydon)

Ingredients:

2 cups Apples pelled and chopped
3 tbp Demarara Brown Sugar
3 tbp Stork Butter Straight from the Fridge
1/2 tsp vanilla
A dash of Cinnamon

How to Bake:

In a saucepan add apples, brown sugar and 1/4 cup of water and bring to the boil adding a dash of cinnamon powder. Keep on a low heat till the apple soaks up most of the sugar and cinnamon, just leaving a small amount of liquid for enough moisture to be added to the crumble mixture.

In a separate bowl add the butter and 1 and 1/2 cups of wholewheat flour, add vanilla and rub with finger tips until it resembles bread crumbs, next add the apple mixture to an oven dish and spoon the crumble mixture on top and bake in the center of the oven for about 30 minutes on 125F degrees.

Serve with ice-cream of your choice.

Enjoy!

Sopapilla Cheesecake

2011-09-09T10:58:00.001-07:00

Sopapilla Cheesecake combine the taste of sopapillas and cheesecake, and you have a fabulous dessert, called sopapilla cheesecake. I first tried this sopapilla cheesecake dessert at a pot luck dinner. This is so easy to put together, you combine Pillsbury Crescent rolls, and a cheesecake filling, and top with a delightful cinnamon and sugar topping. I brought this sopapilla cheesecake to a party, and it was a hit.

Are you looking for the perfect dessert to bring to a pot luck or a party? This is the dessert for you. I have never brought this treat to a party and come home with anything left in the dish. Even if you aren’t a seasoned baker, you can put together this scrumptious dessert quickly, and everyone will be asking you for your recipe.
Serves 12.
2 cans of cresent rolls
2 8 ounce packages of cream cheese, softened
2 cups sugar
1 tsp. vanilla (Mexican vanilla, if you have it)
1/2 cup butter, melted (1 stick)
2 teaspoon cinnamon
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Line the bottom of a 9 x 13 casserole dish with 1 can of biscuits. Biscuit dough can be stretched a bit to cover the bottom of the dish, if you roll it out with a rolling pin the pre cut lines will disappear. Set aside 1/2 cup of sugar. Whip cream cheese with 1 1/2 cups of sugar, vanilla, and lemon zest. Spread this over the biscuit layer in the dish. Use the remaining can of biscuits to spread out over the top layer. Pour melted butter over the top and sprinkle cinnamon and remaining sugar over the top. Bake at 350 for 30 minutes.

If you really want to send this dessert over the edge, you may want to serve this with a scoop of vanilla ice cream.

Spicy Lemon Pumpkin Cake Recipe

2011-08-24T09:11:00.000-07:00

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Spicy Lemon Pumpkin Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

? tsp baking soda

1 /2 tsp ground nutmeg

? tsp salt

1 cup old fashioned rolled oats

? cup softened butter

2/3 cup honey

1 tbsp grated lemon zest

1 large egg

1 cup plain canned pumpkin

? cup milk

Cream Cheese Frosting:

2 packages (3 oz ea.) of cream cheese, softened

1 cup icing sugar

1 tbsp grated lemon zest

2-3 tbsp fresh lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Butter and flour a 9-inch springform pan. Sift the flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt in a large bowl. Stir in the oats.

2. Beat the butter, honey and lemon zest in a large bowl with an electric mixer at medium speed until creamy. Add the egg, beating until just blended. With mixer at low speed, gradually beat in the pumpkin and dry ingredients, alternating with the milk. Spoon the batter into the prepared pan.

3. Bake for 45-55 minutes or until toothpick inserted comes out clean. Cool the cake in the pan for 15 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

4. Cream Cheese Frosting: With mixer at medium speed, beat the cream cheese, icing sugar and lemon zest in a large bowl until fluffy. Add enough lemon juice to make a smooth, spreadable frosting. Spread over the cake.

5. Enjoy!

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Share Your Own Delicious Cake Recipes

2011-08-24T09:05:00.000-07:00

If you love cakes like we do and you have your very own delicious cake recipe please share them with us.

We would be honored to showcase your character children birthday cakes, unique weddings cakes or special baby showers cake recipes and much more recipes on our site.

Please let us know how you made it by giving us a brief description and do not forget to include pictures.

Our goal is to share these recipes with others and learn from each other. Well, what are you waiting for? we are looking forward to your own delicious cake recipes.

Click below to see contributions from other visitors to this page...

Perfect Viccy Sponge
I have been using this recipe for YEARS and it always works!
the result is a light, fluffy homemade sponge cake.

INGREDIENTS

150g ...

Ben 10 cake
This cake was my first ever attempt at cake making. My son is a big BEN 10 fan and looking at the prices of shop bought cakes I decided I could do just ...

Pillsbury Doughboy Cake
First, I have to say that this was my VERY first time making a cake! My mom is a professional cake decorator. She's made many wedding cakes. Over the ...

Victoria Sponge Cake
Cuts into 10 slices- Prep 10 mins plus cooling-Cook 20 Mins.

For the cake:
8oz/200g Butter/margarine
8oz/200g Caster Sugar
8oz/200g Self Raising ...

Vancuit Cake - Best for those with a Sweet Tooth Not rated yet
Ingredients:

Self raising flour
Sugar-Large quantity( more than one type if possible but no specific type of sugar)
Milk
Vanilla essance
Butter/...

Low Fat Easy Angel Food Cake with Low Fat Sugar Free Frosting Not rated yet
Angel Food Cake

Just use your favorite boxed Angel Food cake and make according to directions.

Let cool (upside down) and place on cake plate when ...

Light Honey Sponge Cake Not rated yet
http://spaghettofu.blogspot.com/2009/04/kasutera-japanese-sponge-cake.html

Ingredients:

5 eggs
2/3 cp caster superfine sugar
? cup of honey
? teaspoon ...

Choco-Berry Cereal Not rated yet
What you will need to use:

(.)Cornflakes./ If you don't have any Cornfalkes, any other kind of cereal will do.

(.)A bar of chocolate.

(.)Rasberries....

Lemon Yogurt Cake Recipe

2011-08-24T08:59:00.000-07:00

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Lemon Yogurt Cake Recipe

2 cups all purpose flour

2 tsp baking powder

? tsp salt

? cup softened butter

1 cup granulated sugar

1 tsp grated lemon zest

3 large eggs, separated

1 cup lemon flavored yogurt

Lemon Frosting:

2 cups icing sugar

3 tbsp melted butter

2-3 tbsp fresh lemon juice

2 tbsp candied lemon peel, coarsely chopped

1. Preheat the oven to 325 degree Fahrenheit. Grease a 9-inch round cake pan. Line with waxed paper. Butter the paper. Sift the flour, baking powder and salt into a medium bowl. Beat the butter, sugar and lemon zest in a large bowl with an electric mixer at medium speed until creamy.

2. Add the egg yolks, one at a time, until just blended after each addition. With mixer at low speed, gradually beat in the dry ingredients, alternating with the yogurt. With mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form.

3. Use a large rubber spatula them into the batter. Spoon the batter into the prepared pan. Bake for 35-45 minutes or the cake shrinks from the pan sides and inserted toothpicks into the center comes out clean.

4. Cool the cake in the pan for 5 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

5. How to make Lemon Frosting: Mix the icing sugar and butter in a medium bowl. Beat in enough of the lemon juice to make a thick, spreadable frosting. Spread the top and sides of the cake with the frosting. Decorate with the lemon.

6. Enjoy!

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Delicious And Easy Strawberry Cake Recipes

2011-08-24T08:53:00.000-07:00

"Strawberry cakes and your little girls' birthday parties are PERFECT together!"

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When deciding on what cake recipe you would like to create for any special event do not overlook the delicious strawberry cake recipes here.

This delicious cake could be a great theme for your little girl next birthday party.

Not only will you have plenty of options and ideas for the dessert menu, but you will find that it's very easy to decorate.

Please be warned that when making a cake, it is very important to follow the recipes exactly to achieve the desired result.

You can turn it into something of a tea party as well with all the dessert items you are bound to have at the event.

Here is a suggested strawberry dessert recipe:

Strawberry Meringue Dessert

5 oz strawberries

1/4 cup icing sugar

3 tablespoons orange liquer

3/4 cup heavy cream

1 9-inch italian sponge cake or your choice

2 tablespoons strawberry jelly

1 6-inch and 1 7-inch meringue round

20 meringue rosettes

1. Process the strawberries, icing sugar and 1 tablespoon liquer until pureed. Strain the mixture into a large bowl. Beat the cream in a large bowl with an electric mixer at high speed until stiff. Use a large rubber spatula to gradually fold the cream into the strawberry mixture.

2. Place the cake on a serving plate. Dirzzle with the remaining liquer. Spread the top of the cake with the jelly. Top with the larger meringue round and spread with 2 tablespoons strawberry mixture. Top with the remaining meringue round.

3. Spread the remaining strawbery mixture over the top and sides to form a mound. Slice the remaining strawberries thinly. Stick the meringues rosetted and sliced strawberries all over the mound in circles. Refrigerate until before serving. Enjoy!

All you really need to do is cover the party area in fabulous shade of red color. Our collection of Strawberry Cake recipes will delight you and your children:

Strawberry Shortcake Recipe

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Elegant Chocolate Mousse Cake Recipe

2011-08-24T08:46:00.000-07:00

Cake Ingredients:

1 2/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

2 tsps baking powder

? tsp salt

1 cup granulated sugar

1 cup lukewarm strong coffee

1/3 cup vegetable oil

1 large egg

1 tsp vanilla extract

Ganache Ingredients:

4 oz semisweet chopped chocolate

? cup heavy cream

1 cup chopped walnuts

Cake Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 9-inch springform pan. Dust with cocoa. Sift the flour, cocoa, baking powder and salt into a large bowl. Stir in the sugar, Make a well in the center and beat in the coffee, oil, egg and vanilla with an electric mixer at medium speed.

2. Pour the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into he center comes out clean. Cool the cake completely in the pan on a rack. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom.

3. Split the cake horizontally. Place one layer in a 10-inch springform pan. Spread with 1/3 of the chocolate mousse. Top with the remaining cake layer. Spread the remaining mousse over the top and sides of the cake. Cover and refrigerate for 24 hours or until completely set.Drizzle with the ganache.

5. Enjoy!

How To Prepare The Ganache: ? Melt the chocolate and cream in a double boiler over barely simmering water. Remove from the heat. ? Loosen and remove the pan sides. Gently press the chopped nuts into the side of the mousse.

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Carrot & Pineapple Cake Recipe

2011-08-24T08:37:00.001-07:00

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Ingredients:

2 cups all purpose flour

2 tsp baking powder

1 ? tsp baking soda

2 tsp ground cinnamon

4 large eggs

2 cups sugar

1 ? cups vegetable oil

2 cups peeled ?n? finely grated carrots

One 8 oz can crushed pineapple juice

? cups chopped pecans

For Cream Cheese Icing:

12 oz softened cream cheese

12 tbsp unsalted softened butter

I tbsp vanilla extract

1 cup coarsely chopped pecans

6 cups icing sugar

1. Set the racks in the upper and lower thirds of the oven and preheat to 325 Fahrenheit degree. Use three 2-inch deep 9-inch round cake pans, buttered and bottoms lined with buttered wax paper. Stir together the flour, baking powder, baking soda and cinnamon in a bowl, mixing well.

2.Whisk the eggs in a large mixing bowl. Whisk in the sugar and continue whisking briefly until light about 1 minute. Whisk in the oil in a slow stream.Stir in the carrots, the pineapple with its juice, and the pecans, then fold in the dry ingredients. Scrape the batter into the prepared pans and smooth the tops.

3.Bake for about 45 minutes, switching the position of the pans top and bottom and back to front, once during baking, until the cake layers are firm and golden and a toothpick inserted in the center emerges clean.

4.Cool the cake in the pans for 10 minutes, then invent onto racks to finish cooling. Removing the paper before icing. To make the icing, in the bowl of a heavy duty mixer fitted with the paddle, beat the cream cheese, butter and vanilla on medium speed until very soft and light, about 5 minutes.

5.Decrease the mixer speed to low and gradually beat in the icing sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 5 minutes longer.To assemble the cake, place one layer on a platter or cardboard round and spread with one-third of the icing.

6.Top with another layer and spread with another third of the icing. Place the last layer on top, bottom side up, and using a large offset spatula, frost the top and sides of the cake with the remaining icing. Sprinkle the toasted pecan pieces on top of the cake and press into sides.

7. Enjoy!

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Chocolate Rum Cake Recipe

2011-08-22T08:00:00.000-07:00

Ingredients:

? cup water

? unsweetened cocoa powder

2 tablespoons baking soda

2 cups all purpose flour

? corn starch

? teaspoon salt

2/3 cup butter

1 ? cups granulated

1 ? teaspoons extract

2 large eggs

1 cup sour cream

Chocolate-Rum Frosting:

2 cups icing sugar

1/3 cup unsweetened cocoa powder

2/3 cup butter

1 ? tablespoons rum

1 teaspoon vanilla extract

1-2 teaspoons milk

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter and flour two 9-inch cake pans. Stir the water, cocoa, and baking soda in a saucepan over low heat until smooth. Set aside to cool. Sift flour, cornstarch and salt into a medium bowl.

2. Beat the butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition. With mixer at low speed, beat in the dry ingredients. Alternating with the sour cream and cocoa mixture.

3. Spoon half the batter into each of the prepared pans. Bake for 45-55 minutes or until springy to the touch and a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 5 minutes. Turn out onto racks to cool compeletely.

Chocolate-Rum Frosting: Mix icing sugar and cocoa in a large bowl. Add the butter, rum and vanilla. Beat in enough of the milk to make a thick, spreadable frosting. Place a cake on a serving plate. Spread with 1 /3 of the frosting. Top with the remaining cake. Spread with the remaining frosting.

Enjoy!

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Diet Carrot Cake

2011-08-21T10:14:00.000-07:00

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Ingredients:

1 ? cups all purpose flour

1 ? tsp ground cinnamon

1 tsp baking powder

? tsp baking soda

? tsp nutmeg

? tsp salt

? cup firmly packed brown sugar

1 large egg

2 tsp extra virgin olive oil

2 tsp vanilla extract

? cup plain nonfat yogurt

1 ? cups firmly packed grated carrots

1 can (8oz) crushed drained pineapple-its own juice

2 tsp icing sugar

1. Preheat the oven to 350o degree. Butter and flour a 9 inch square baking pan. Sift the flour, cinnamon, baking powder, baking soda, nutmeg and salt into a large bowl.

2. Beat the brown sugar, egg, oil and vanilla in a large bowl with an electric mixer at medium speed until well blended.Gradually beat in the dry ingredients alternating with the yogurt. Stir in the carrots and pineapple.

3. Spoon the batter into the prepared pan and bake for 35-45 minutes, or until the edges are brown and a toothpick inserted into the center comes out clean. Cool the cake completely in the pan on a rack. Dust with the icing sugar.

4. Enjoy!

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Carrot & Ginger Cake Recipe

2011-08-21T07:23:00.001-07:00

2 ? cups all-purpose flour

2 tsps baking powder

1 tsp ground cinnamon

? tsp baking soda

? tsp salt

1 cup vegetable oil

1 1/3 cups brown sugar

3 large eggs

3 cups grated carrots

1 cup chopped walnuts

Ginger Cream Cheese Frosting Ingredients:

3 tablespoons softened butter

3 oz. softened cream cheese

1 tsp ground ginger

1 ? cups icing sugar

2 tablespoons chopped crystallized ginger (optional)

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 13x9 inch baking pan, line with waxed paper then butter the waxed paper. Sift the flour, baking powder, cinnamon, baking soda and salt into a medium bowl.

2. Beat the oil, brown sugar and eggs in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, beat in the carrots and walnuts. Gradually beat in the dry ingredients. Spoon the batter into the prepared pan.

3. Bake for 50-60 minutes or until golden brown. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

Ginger Cream Cheese Frosting Preparation: With mixer at medium speed, beat the butter, cream cheese and ground ginger in a large bowl. With mixer at low speed, beat in the icing sugar until smooth and fluffy. Spread the top and sides of the cake with the frosting. Sprinkle the crystallized ginger over the top.

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Carrot & Spicy Cheesecake Recipe

2011-08-21T06:21:00.000-07:00

1 ? cups graham cracker crumbs

? cup brown sugar

? cup melted butter

1 tsp ground cinnamon

1 tsp ground ginger

Filling Ingredients:

8 oz. soft cream cheese

? cup granulated sugar

4 large eggs

1 cup grated carrots

? cup all purpose

? cup raisins

? cup fresh lemon juice

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground ginger

Topping Ingredients:

1 icing sugar

8 oz. soft cream cheese

1 tsp fresh lemon juice

1-2 tsp raisins to decorate

Preparation:

1. Preheat the oven to 325 Fahrenheit Degree. Butter a 10-inch springform pan. Mix the crumbs, brown sugar, butter, cinnamon and ginger in a medium bowl.

2. Press into the bottom and partway up the sides of the prepared pan. Bake for 8-10 minutes or until lightly browned. Cool completely in the pan on a rack.

3. Filling Preparation: ? Beat the cream cheese and sugar in a large bowl with an electric mixer at medium speed until creamy. ? Add the eggs one at a time until just blended after each addition. ? With mixer at low speed, beat in the carrots, flour, raisins, lemon juice, nutmeg, cinnamon and ginger. ? Spoon the filling into the crust. ? Bake for 45-55 minutes. Cool the cake completely in the pan on a rack. Refrigerated for 6 hours. Loosen and remove the pans sides.

4. Topping Preparation: With mixer at high speed, beat the icing sugar, cream cheese and lemon juice in a medium bowl. Spread the topping. Decorate with raisins.

5. Enjoy!

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Lemon Poppy Seed Pound Cake

2011-08-21T02:47:00.000-07:00

Makes 12-14 slices

3/4 cup & 1 1/4 sticks unsalted softened butter

1 cup superfine sugar

3 beaten eggs

1 cup self-rising flour

1 tablespoon poppy seeds

2 teaspoons finely grated lemon zest

Syrup Ingredients:

3 tablespoons granulated sugar

1 lemon juice

1. Preheat the oven to 350 degree Fahrenheit. Grease and base line a 10-inch loaf pan. For the cake, cream the butter and sugar together in a bowl until light and fluffy.

2. Gradually beat in the eggs, beating well after each addition, then fold in the flour, poppy seeds and lemon zest. Turn the mixture into prepared pan and smooth the surface.

3. Bake in the oven for 1 hour 30 minutes or until risen and golden and a skewer inserted into the center comes out clean. Remove the cake from the oven but leave it in the pan.

4. To make the syrup, gently heat the sugar and lemon juice together in a saucepan, stirring until the sugar has dissolved. Bring to a boil, then remove the pan from the heat and pour the hot syrup over the hot cake. Leave the cake to cool completely in the pan, then turn out and serve in slices.

5. Enjoy!

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Carrot & Yogurt Cake Recipe

2011-08-21T02:41:00.000-07:00

1 ? cups all purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

? tsp baking soda

? tsp salt

1 cup brown sugar

2 cups grated carrots

? cup vegetable oil

2 beaten eggs

? cup plain yogurt

? cup chopped walnuts

Lemon Cream Cheese Frosting:

3oz. softened cream cheese

2 tablespoons softened butter

2 tsps grated lemon zest

1 ? icing sugar

Preparation:

1. Preheat the oven to 325 Fahrenheit degree. Then butter and flour a 10-inch tube pan. Sift the flour, baking powder, cinnamon, nutmeg, baking soda and salt into a large bowl. Beat in the brown sugar and carrots with an electric mixer at medium speed.

2. Beat in the oil, eggs and yogurt and stir in the walnut. Spoon the batter into the prepared pan. Bake for 45-55 minutes or until golden brown. Cool the cake in the pan for 15 minutes.

3. Turn out onto the rack to cool completely.

4. Lemon Cream Cheese Frosting: Beat the cream cheese, butter and lemon zest in a medium bowl until fluffy. Beat in the icing sugar. Spread the cake with the frosting. Simply delicious!

5. Enjoy!

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Chocolate Eclairs Cake Recipe

2011-08-21T02:26:00.000-07:00

Ingredients:

1 recipe Choux Pastry (see below)

1 large egg

1 tsp water

? cup heavy cream

2 cups Vanilla Pastry Cream cooled (see below)

1 ? cups Rich Chocolate Frosting (see below)

Preparation:

1. Preheat the oven to 425 Fahrenheit degree. Line a baking sheet with parchment paper. Place the choux pastry in a pastry bag fitted with a ?- inch tip and pipe ten 4-inch strips of pastry onto the baking sheet.

2. Lightly beat the egg with the water and brush over the pastry. Score the top of the pastry with a fork to keep the pastry flat during baking. Bake for 15 minutes. Reduce the oven temperature to 400 Fahrenheit degree and bake for 15 minutes more.

3. Remove from the oven and turn off the heat. Use the point of a sharp knife to make a few small cuts along the sides of the ?clairs to release steam. Return the ?clairs to the oven and leave the door slightly ajar for 10 minutes.

4. Transfer to racks to cool. Beat the cream with an electric mixer at high speed until stiff. Fold it into pastry cream. Just before serving, place the cream filling in a pastry bag fitted with a ? inch tip. Make a hole in one end of each ?clair and fill with 3 tablespoons of the filling. Spread the top of each ?clair with the frosting. Refrigerate for 15 minutes.

Choux Pastry Ingredients

2 cups water

2/3 cup cut-up butter

1 tablespoon granulated sugar

? tsp salt

1 2/3 cups all purpose flour

5-6 large eggs

Choux Pastry Preparation:

1. Line baking sheet with parchment paper. Place the water, butter, sugar and salt in a large pan over medium-low heat. When the mixture boils, remove from the heat and add the flour all at once. Use a wooden spoon to stir vigorously until a smooth paste forms.

2. Return to medium heat and stir constantly until the mixture pulls away from the pan sides. Remove from the heat and let cool for 5 minutes. Add the eggs, one a time, until just blended after each addition. The batter should be shiny and stiff enough its shape if dropped onto a baking sheet. Add another egg if required.

Vanilla Pastry Cream Ingredients:

5 large egg yolks

2/3 cup granulated sugar

1/3 cup all purpose flour

2 cups whole milk

Pinch of salt

4 drops vanilla extract

Vanilla Pastry Preparation:

1. Beat the egg yolks and sugar until pale and thick. Bring the milk to a boil with the salt and vanilla, then stir it into the egg and sugar.

2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture lightly coats a metal spoon.

Rich Chocolate Frosting Ingredients:

2 cups granulated sugar

1 cup heavy cream

8 oz bittersweet chopped chocolate

2 tablespoons butter

1 tsp vanilla extract

Rich Chocolate Frosting Preparation:

? Bring the sugar and 1 cup cream to a boil in a saucepan over medium heat. Boil in a saucepan over medium heat. Stir in the chocolate. ? Return the saucepan to medium heat and cook, without stirring, until the mixture reaches 238 Fahrenheit or soft-ball stage. Remove from the heat.

?Add the butter and vanilla, without stirring and place the saucepan in a larger pan of cold water for 5 minutes before stirring.

? Beat with a wooden spoon until the frosting begins to lose its sheen, 5-10 minutes. Immediately stir in 1 tablespoon cream. Do not let the frosting harden too much before adding the cream. Let stand for 3-4 minutes then stir until it has a spreadable consistency. Add more cream, 1 teaspoon at a time, if it is too stiff.

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Chocolate Pudding Sauce & Cake Recipe

2011-08-21T02:17:00.000-07:00

Cake Ingredients:

1 ? sifted cake flour

2 tsps baking powder

? tsp salt

1/3 cups unsalted butter

? cup superfine sugar

1 large egg

1 tsp vanilla extract

2/3 cup milk

Chocolate Pudding Sauce Ingredients:

6 tablespoons sugar

2 tablespoons unsifted all-purpose flour

1/8 tsp salt

2 ? cups milk

1 ounce unsweetened chopped chocolate

1 oz semisweet chopped chocolate

1 ? tsps vanilla extract

How To Prepare The Cake:

1. Preheat oven to 350 Fahrenheit degree. Sift together the cake, flour, baking powder and salt. Set aside. Cut the butter and place in the large bowl of an electric mixer. Beat medium-high until smooth and light in color. Add the sugar and egg then blend in the vanilla.

2. Reduce mixer speed to low. Add the dry ingredients alternatively with the milk, dividing the flour mixture into three parts and the liquid into two parts, starting and ending with the flour. Mix just until incorporated after each addition.

3. Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon. Bake in the preheated oven for 35-40 minutes or until the cake is golden brown on top.

4. Remove the cake from the oven. Set on a cake rack to cool completely in the pan.

How Prepare The Chocolate Pudding Sauce:

1. Place the sugar, flour and salt in a medium sized sauce pan and stir to blend, using a wire whisk. Slowly add the milk, whisking until smooth. When the dry ingredients are completely blended into the milk, add the chocolates.

2. Place the pan over medium-low heat and cook, whisking constantly, until the mixture reaches a boil and thickens about 5 minutes longer.

3. Remove the pan from the heat and blend in vanilla. Pour it over the cake squares while it is still warm. If you wish to prepare the sauce in advance, refrigerate it in a covered container until ready to use.

4. When ready to serve, if you like cut the cake into squares as needed and place each square in a shallow bowl or as a whole. Top with warm sauce and serve.

5. Enjoy!

Easy and delicious cake recipes for special occassions like weddings, birthdays.

2011-08-21T02:05:00.000-07:00

"Take a 'PEEK' at our fabulous selections of easy cake recipes from wedding cakes to baby showers CAKES!"

SHARE YOUR CAKE RECIPES WITH Us!

Do you love baking cakes? Are you always on the lookout for the perfect cake recipes for that special occassion? Well, look no more. Enjoy our unique selections of easy cake recipes from Wedding cakes, Birthday cakes, to Baby shower cakes.

These recipes are for special occassions celebrations that never go out of style. Be rest assured that they will find a welcome audience each and every time they are baked and served.

Are you still looking for that wedding cakes recipes, wedding cake ideas, wedding cake themes and wedding cake designs and the d-day is almost here? If you are looking to save money when you are planning your wedding have a look at CheapWeddingSolutions for advice and articles and free wedding stuff!

Relax! Prepare to be dazzled by our wide selections of wedding cake and birthday cake recipes. We are aware of the many wedding cake recipes out there but we have the most unique ones in here.

Is it another mother's day? Then if it is, show your mother that she is very special. Appreciate and honor her by laboring over a delicious mother's day cake that goes with her uniqueness as a woman who had given so much over the years to those that she loves. We wish her Happy mothers day!

Your children deserve great cakes for their birthday parties. But our kids birthday cake recipes for this all-time favourite celebrations are for any age.

Valentine's day cakes are also perfect for engagement party; you can bake it as a surprise for your friends or relatives for their engagement celebrations.

Baby shower cakes are also known as diaper cakes or just baby cakes. This process of making baby shower cakes is the same as making any other type of cake. Since you are skillful in cake baking, then we are certain that you will do well in creating the unique and perfect baby shower cakes for your best friend's baby shower parties.

Watch the VIDEO INSTRUCTION on how to make great Diaper Cakes

Celebrate the new years' eve with a hit. If you're marking the occassion with a celebration, here are few cake recipes for the event. Happy New Year!

April fool's day is day meant for fun and pleasure, why not complete the fun with april fool's day cake.

Easter day cakes like easter egg cup cakes are a wonderful way to add enthusiasm to the holidays for your kids. Happy Easter!

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Glazed Lemon Chiffon Cake Recipe

2011-08-21T01:51:00.000-07:00

2 cups cake flour

1 tbsp baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup vegetable oil

1 tbsp finely grated lemon zest

1/4 cup fresh lemon juice

1/2 cup milk

6 large egg whites

3/4 cup lemon glaze(Read #4 for recipe) shredded lemon zest to decorate

1. Preheat the oven to 325 degree Fahrenheit. Butter and flour a 10-inch Bundt or tube pan. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add the oil, lemon zest and juice and milk.

2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.

3. Bake for 55-65 minutes or until springy to the touch and a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack and let cool completely. Turn top side up and drizzle with the glaze. Decorate with the lemon zest.

4. Lemon Glaze Recipe:

2 cups icing sugar

4-5 tbsp fresh lemon juice

1 1/2 tsp finely grated lemon zest

Place the icing sugar in a medium bowl. Beat in 4 tbsp lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.

5. Enjoy!

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Lemon Meringue Cake Recipe

2011-08-21T01:37:00.000-07:00

Make 8-10 slices

4 Large egg whites

1/4 teaspoon salt

1 cup icing sugar

1/2 cup sugar

Lemon Fillings

3 Large egg yolks

1/2 cup of sugar

1 tablespoon cornstarch

1/3 cup of fresh lemon juice

1 1/4 cups of heavy whipped cream

1. Preheat the oven to 250 degree fahrenheit. Cut out three 8-inch rounds of parchment paper and place on two baking sheets. Beat the egg whites and salt in a large bowl with an electric mixer at medium speed until frothy.

2. With mixer at high speed, gradually beat in both sugars, beating until stiff, glossy peaks form. Spread 1/3 of the meringue onto parchment round.

3.Bake for 35-45 minutes or until crisp. Turn the oven off and leave the meringues in the oven with the door ajar until cool. Remove from the oven and carefully remove the paper.

Lemon Filling: 1.Beat the egg yolks, sugar, cornstarch and lemon juice in a double boiler until well blended. Cook over low heat, stirring constantly with a wooden spoon until mixture lightly coats a metal spoon or registers 160 Fahrenheit on an instant-read thermometer.

2.Immediately plunge the pan into a bowl of ice water. With mixer at high speed, beat the cream in a large bowl until stiff. Fold the cream into the filling. Spread the filling on two of the meringue rounds. Place the rounds on top of one another and place the third meringue round on top.

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Carrot & Brazil Nut Cake Recipe

2011-08-21T01:24:00.000-07:00

Ingredients:

2 cups self-rising flour

1 ? cups superfine sugar

2 tsp baking powder

1 cup chopped Brazil nut

2 tsp ground cinnamon

1 tsp ground ginger

1 ? cup sunflower oil

10 ? oz grated carrots

4 eggs

1 tsp vanilla extract

For The Topping:

2 cups low-fat cream cheese

1 tsp clear honey

Brazil nuts to decorate

1. 1. Preheat the oven to 350o F. Grease and line a 9x11-inch cake tin. For the cake, put the flour, sugar, baking powder, brazil nuts, cinnamon and ground ginger in a large bowl. Add the sunflower oil, grated carrots, eggs, and vanilla extract and beat together to mix well. Pour the mixture evenly into the prepared pan.

2. Bake in the oven for about 50 minutes, or until firm to touch. Cool in the pan for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.

3. For the topping, combine the cream cheese and honey in a bowl. Spread the topping mixture evenly over the top of the cake. Decorate with Brazil nuts and serve in slices.

4. Enjoy!

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Lemon & Walnut Coffee Cake Recipe

2011-08-21T01:18:00.000-07:00

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1 ? cups all purpose flour

1/3 cups firmly packed brown sugar

1/3 cup granulated sugar

? tsp baking powder

? tsp baking soda

? tsp salt

? cup cold butter-cut up

1 cup walnuts-chopped

2 large eggs

? cup buttermilk

1tbsp grated lemon zest

1 tsp lemon extract

1. Preheat the oven to 350 degree Fahrenheit. Grease a 9-inch square baking pan. Stir together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts.

2. Set aside ? cup of the mixture. Beat the eggs, buttermilk and lemon zest ad lemon extract in a medium bowl until well blended.

3. Stir in the egg mixture into the dry ingredients. Spoon the batter into the prepared pan. Sprinkle with the reserved crumb mixture. Bake for 30-40 minutes, until golden. Cool the cake completely in the pan on a rack.

4. Enjoy!

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