bake a cake?

Question

I want to make a cake for mother's day and i need a quick recipe for a cake.... and frosting... any ideas

Answer 1

POUND CAKE



Combine:

2 sticks butter

1 2/3 cup sugar



Beat in:

5 eggs (1 at a time)



Add:

2 cups sifted flour

1 teaspoon vanilla

1 teaspoon rum extract



Mix thoroughly and bake 1 hour at 325 degrees.





E-Z Cake Recipes



NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.



CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)

ORANGE CAKE MIX….ORANGE SODA

PINEAPPLE MIX….PINEAPPLE SODA

SPICE MIX…..ROOT BEER SODA ETC



POUR CAKE MIX IN BOWL

ADD SODA USE LOAF CAKE PAN

BAKE 350 DEGREES AS BOX SAYS.

(P.S.PREPARE PAN WITH SPRAY)

Your choice of frostings or use cool whip.





Whipped Cream Frosting



COOK UNTIL THICK:

1 cup milk

4 TBLS. Flour

set aside to cool



BEAT:

Together….3 minutes

½ cup margarine

½ cup shortening (Crisco…NOT cooking oil)



ADD:

1 cup sugar

(1/4 cup at a time, beat thorouhly)

1 tsp. Vanilla



ADD :

Gradually add flour & milk mixture



BEAT:

Until the consistency of

Whipped Cream





GOOEY CAKE



INGREDIENTS & DIRECTIONS:



Mix together thoroughly:

1 box yellow cake mix

2 eggs

2 sticks melted butter

Pour into a (DEEP) lightly greased 9 x 13 baking pan

Mix together thoroughly:

8oz. package cream cheese

2 eggs

1 pound box sifted powdered sugar

Pour over cake mixture Bake at 350 degrees for 35 - 40 minutes until cake is golden brown. Best to let cake cool thoroughly before indulging....but good warm, too.





CHOCOLATE ECLAIR CAKE

(NO BAKE)



INGREDIENTS:



1 large package Vanilla instant pudding

1 small package Vanilla instant pudding

3 1/2 cups milk

1 8oz. container Cool Whip

1 box Honey Graham Crackers



DIRECTIONS:



1.) Mix together and beat for 3 minutes on low speed, vanilla pudding and milk.

2.) Fold in Cool Whip.

3.) Line a 9 x 13 baking pan with 1 layer of graham crackers, pour 1/2 pudding mixture over crackers.

4.) Make a second layer of crackers and pour remaining pudding over crackers.

5.) Make a 3rd layer of crackers over pudding.

6.) Prepare Topping.



Topping



Beat until smooth with mixer:



6 Tablespoons cocoa

2 Tablespoons cooking oil

2 Tablespoons softened margarine

1 teaspoon vanilla

2 teaspoons white Karo syrup

2 Tablespoons milk

1 1/2 cups sifted powdered sugar



Spread evenly over chilled cakes. Refrigerate overnight before serving..





STRAWBERRY CAKE

&

FROSTING



Mix:

1 white cake mix

1 box strawberry Jell-O (powder)

3 Tablespoons flour



ADD & mix thoroughly:

1 cup cooking oil

1/2 cup water



ADD:

4 eggs, one at a time

1/2 box frozen strawberries (thawed)



POUR:

Batter into 3 8” cake pans, bake for 25 minutes at 350 degrees, until toothpick inserted in center comes out clean.



FROSTING



1/2 stick margarine, butter (melted)

3/4 lb. powdered sugar (more or less if needed)

1/2 box of strawberries, mashed and drained.



MIX:

Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.





JELL-O CAKE

CAKE:

1 box yellow cake mix

1 large box Jell-o gelatin

12 oz. Can soda pop

Bake cake as directed on box.

Remove from oven, using a wooden spoon handle (or fork) poke holes in cake while still warm.

Prepare Jell-o, using more soda pop in place of water.

Pour Jell-o/soda mixture over cake.

Refrigerate 2 hours.



TOPPING:

8OZ. CONTAINER Cool Whip

1 small pkg. instant Jell-o pudding



Mix pudding, as directed and let stand 15 minutes until thick. Blend

in Cool Whip spread over cake.

Hint: I used Fago Red Pop (which is strawberry flavored) for the liquid in the cake mix...and the liquid in the Jell-o. Also added a large box of strawberry Jell-o gelatin to the topping.

Could decorate with sweet slices of strawberries.







PINEAPPLE CAKE



INGREDIENTS:

1 box Duncan Hines Pineapple Supreme Cake Mix

1 large can crushed pineapple, drained, save juice

1 small box vanilla instant pudding

1 cup milk

1 8oz. container Cool Whip



DIRECTIONS:

Prepare cake according to package directions.

On removing cake from oven, immediately punch holes in cake..pour pineapple juice over cake. Let cool.

Mix pudding & milk until thick. Add remaining ingredients and spread over cake.





Buttermilk Chocolate Cake & Icing

(Hubby’s mother’s recipe…not made it yet.)



Sift together:

2 c. flour

4 TBLS. Cocoa

1 ½ tsp. Soda



Add:

2 c. firmly packed brown sugar

3 heaping TBLS. Butter

1 ½ c. buttermilk

1 tsp. Vanilla



Bake:

In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.



Icing

1 box powdered sugar (sifted)

3 TBLS. Cocoa

butter (size of a walnut)

1 TBLS. Karo Syrup

coffee – enough to spreading consistency.



(Sister-in-law said cake tends to sink, some, in middle when iced.)



Mocha Frosting



1 tsp coffee crystals

1/4 cup milk or cream

1/4 cup cocoa powder

5 cups confectioners (powdered) sugar

6 tbs butter

1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)



Blend everything until smooth. Makes enough for one 13x9 cake.



Royal Icing

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners' sugar



In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Answer 2

First of all, how good are you at baking cakes? If you are a novice, I suggest you buying a cake mix and going that route. If she likes strawberries, you could make a vanilla or chocolate cake, frost it with a simple frosting and top it off with some clean strawberries sitting on top. You could even chop up some of the strawberries and put it into the batter too. Buttercream frosting is easy to make. You will need powdered sugar, butter (REAL STUFF), vanilla and some milk or cream. You should find a recipe for it on the back of the powdered sugar.

Answer 3

I usually bake boxed cake mixes, but I like to make a cream cheese frosting.



1 stick cream cheese softened

1/2 stick butter softened

1 tsp vanilla

2 tbsp milk or cream

powdered sugar.



Cream the butter and cream cheese together, add the vanilla, and milk. Slowly add powdered sugar to get the taste and consistency you want. A finished product that is almost on the runny side (more of an icing) will have a better cream cheese taste. A thicker frosting will be sweeterand have a less cream cheesy taste.

Answer 4

I do professional cakes for a living. If you are looking to do the work in making one from scratch I will give you a few

For a really delicious cake I recommend this chocolate cake recipe

1 3/4 flour

1c less 1 tbsp unsweetened cocoa

1 1/4 tea baking soda

1/8 tsp salt

3/4 c butter

2/3 c sugar

2/3 c brown sugar (packed)

2 eggs

2 tea vanilla

1 1/2 c buttermilk (1 1/3 c milk + 2-3 tbsp vinegar)

____________________________________________

I always line the bottom of 2 round or square baking pans (9 in) with waxed paper..grease and flour lightly.mix flour-salt in bowl. Butter-brown sugar in another bowl, beat till light a fluffy. Add eggs beating well..then vanilla.beat flour mixture and buttermilk into sugar mixture slowly until well blended. Pour into pans and bake 25-30 at 350.Turn onto wire racks and remove paper. If it is a square cake, cut about 1/8 inch off the edge of the cake to get a smooth even texture when frosting. If it were me making the cake I would start by making a personal filling to add extra flavor to the cake. Melt seedless raspberry jam in saucepan, spread on the face of both cakes. cool. beat 2 cups of whipping cream till stiff, add1/4 c chocolate syrup and 1 tbsp of sugar and 1 tea espresso powder..beat again.spread a bit over jam on both cakes, put one cake on top of the other evenly so whipped cream is in the middle...do not press down. spread a thin layer over entire cake to seal in crumbs and prevent damage to the cake. Frost again with rest of the cake, spreading evenly. Use serated knife to run along sides of cake lightly..for decoration. Garnish with chocolate shavings.

Answer 5

This chocolate cake and icing is easy and delicious. Takes only 20 minutes to bake in a 400'F oven.

Chocolate Cake

2 c. sugar

1 c. cooking oil (Crisco)

2 eggs

1/2 tsp. salt

1 1/2 tsp. vanilla

1 c. buttermilk

2 tsp. baking soda

2 c. flour

3/4 c. cocoa

1 c. boiling water

Mix sugar and oil together then add eggs. Beat well. Add salt and vanilla to mixture.

Fold flour and cocoa together in a small bowl.

Mix baking soda into buttermilk.

Alternate dry ingredients and buttermilk mixture with sugar and egg mixture until well blended.

Pour boiling water over all and beat well.

Pour into a well oiled paper lined cookie sheet and bake for 20 minutes in a 400'F oven.

Chocolate Icing

1/4 c. cocoa

1 box powdered sugar

1/4 tsp. salt

1/2 stick oleo

1/4 c. milk

1 tsp. vanilla

Blend all ingredients except vanilla in a small sauce pan and cook over medium heat until mixture comes to a boil. Continue to boil until mixture begins to thicken. Remove from heat and add vanilla. Whip until smooth and thick. Pour over hot cake.

Answer 6

Your mother will appreciate the effort and time so I think you can cheat here. Go to the store and purchae a Betty Crocker mix and canned frosting. Add oil and eggs, or wahter and eggs whichever and bake. Let it cool and add frosting. throw a few decorations on it place a card signed with love and you've got it. Good luck.

Answer 7

1 1/2 cups (3 sticks) unsalted butter, cut into pieces

1 cup freshly brewed coffee

1/2 cup water or milk

3/4 cup unsweetened Dutch-process cocoa

3 cups all-purpose flour

3 1/4 cups granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon fine salt

1/2 teaspoon baking soda

3/4 cup sour cream

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

Confectioners' sugar, for dusting

Chocolate Coconut Glaze:

6 ounces semisweet chocolate, finely chopped

1/2 cup canned unsweetened coconut milk

1 to 2 tablespoons corn syrup

1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted



Equipment: 12 cup jumbo muffin tin





Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.

Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.



Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.



Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.



For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.



Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

Answer 8

I like eating but I don't like baking. So it's usually down to the supermarket for my chocolate goodies.

Answer 9

http://www.completerecipes.com/cakes1.htm



Here's a web site that you can pick an easy cake and icings to make enjoy.



Beth :) :)

Answer 10

make a pie

Answer 11

Do not know