how to make cake any kind?

Question

how to make cake any kind?

Answer 1

2 cups flour1 2/3 cups sugar

2/3 cup unsweetened cocoa1 tsp. vanilla

1 1/4 tsp. baking soda1 cup mayonnaise (can use

1/4 tsp. baking powder lit or low-fat)

1/4 tsp. baking powder1 1/3 cups water

3 eggs



Grease and flour bottoms of 2 9x1/2-inch round cake pans. In medium bowl,

combine flour, cocoa, baking soda, and baking powder; set aside.

In large bowl with mixer at high speed, beat eggs, sugar, and vanilla,

scraping bowl occasionally, 3 minutes ot until smooth and creamy.

Reduce speed to low; beat in mayonnaise until blended. Add flour mixture

in 4 additions alternately with water, beginning and ending with flour

mixture. Pour into prepared pans. Bake at 350 F for 30 to 35 minutes

or until cake springs back when touched lightly in center. Cool in pans

on wire racks for 10 minutes. Remove from pans; cool completely on racks.

Fill and frost as desired.

Answer 2

Apricot-Almond Coffee Cake:



4 ounces cream cheese, softened

1/2 cup apricot preserves

1 (16-ounce) package pound cake mix, divided

Pinch of orange food coloring powder (optional)

1 (8-ounce) container sour cream

1/2 cup milk

2 large eggs

1/2 teaspoon almond extract

1/2 cup sliced almonds

Glaze



Beat cream cheese, apricot preserves, 1 tablespoon cake mix, and, if desired, orange food coloring powder just until blended; set mixture aside.



Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.



Pour into a lightly greased 13- x 9-inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.



Bake at 350° for 25 to 28 minutes or until golden.



Cool on a wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.



Yield: Makes 15 servings

Answer 3

Start with a mix,try it a couple of times,then move onto the made from scratch versions.Try allrecipes.com for a wide variety of cakes and from easy to hard varieations.Remember when cooking sweets,you must always be in a happy frame of mind or the eaters will taste the bitterness of your labor.

Answer 4

BASIC CAKE RECIPE



1/2 c. butter

1 c. sugar

1 tsp. vanilla

2 eggs

1 1/4 c. flour

1 tsp. baking powder



Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).

To change flavor of basic cake:



Add:



3 tablespoons cocoa or



1 teaspoons cinnamon and 2 cups apples, chopped or



1/2 cup black walnuts or



1/4 cup butter, 1/2 cup brown sugar and 1 cup crushed pineapple mixed together in bottom of pan.

Answer 5

Confetti cake Recipe

MMMMM----- Recipe via Meal-Master (tm) v8.01



Title: Confetti Cake

Categories: Cakes, Mixes, Chocolate

Yield: 12 servings



MMMMM-------------------------...

1 pk Deluxe yellow cake mix

1 pk Vanilla instant pudding mix

4 Eggs

1 c Water

1/2 c Crisco oil

1 c Semi-sweet mini choco chips



MMMMM-------------------------...

1 c Colored mini-marshmallows

2/3 c Duncan Hines Chocolate

- frosting

2 tb Semi-sweet mini choco chips



Preheat oven to 350~. Grease and flour 13x9" pan.

FOR CAKE: combine cake mix, pudding mix, eggs, water

and oil in large bowl. Beat at medium speed with

electric mixer for 2 minutes. Stir in 1 cup miniature

chocolate chips. Pour into pan. Bake at 350~ for 40-45

minutes or until toothpick inserted in center comes

out clean.

FOR TOPPING: Immediately arrange marshmallows evenly

over hot cake. Place frosting in microwave-safe bowl.

microwave at HIGH for 25-30 seconds. Stir until

smooth. Drizzle evenly over marshmallows and cake.

Sprinkle with 2 tablespoons chocolate chips. Cool

completely.

TIP: For ease in cutting, use knife with thin, sharp

blade. Clean knife with paper towl after each slice.



MMMMM

Answer 6

you can start with a base --- box cake mix



but a really good site to use is www.allrecipes.com you can give them the ingredients you want to use and they will give you the best matches for it. We got a great pineapple upsideown cake from there

Answer 7

Get a good recipe book.



Cakes are one of the most difficult things to do in cooking because it is all about precision. You need to know the right amounts, the right times, the right temperature...



Just get the best recipe book you can get and follow the instructions!

Answer 8

The very best way is to drive to good bakery! I cook alot and am relatively good at it and that is my best cake recipe!

Answer 9

Betty Crocker cake mix. Add LSD and a little pot. Very up lifting. lmao

Answer 10

Try these!!!



Applesauce Spice Cake

12 Servings



2 Cups All-Purpose Flour

1/4 tsp Ground Cloves

1-1/2 Cups Sugar

1/4 tsp Ground Ginger

1 tsp Baking Powder

1/4 Cup Buttermilk

1 tsp Baking Soda

1/4 Cup Margarine, Softened

1 tsp Ground Cinnamon

1/4 Cup Shortening

1/4 tsp Ground Nutmeg

1/2 tsp Vanilla

3 Eggs

1 Cup Applesauce



Preheat the oven to 350ºF



In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, applesauce, and vanilla.



Beat with an electric mixer on low to medium speed until combined. Beat for 2 minutes on high speed. Add eggs and beat for 2 minutes more.



Pour the batter into a greased 13x9x2" baking pan. Bake for 30-35 minute or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Carrot Cake with Cream Cheese Frosting



6 egg whites or 1 cup egg substitute

1 cup apple juice concentrate

2/3 cup canola or safflower oil

1/4 cup water

3 cups unbleached white flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

2 cups raisins

2 cups carrots (4-6 medium)



Preheat oven to 350° F.



Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.



Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9" cake pans with non-stick pan spray.



Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins.



Pour into cake pans, and bake at 350° F. for 25 to 30 minutes. Then reduce heat to 325° F. for 8 to 12 more minutes.



Serve cooled (even refrigerated) with Cream Cheese Frosting.



Cream Cheese Frosting



1 1/2 cups light cream cheese

1 1/2 Tablespoons margarine, softened

16 packets Equal® (16 grams NutraSweet®; each packet equaling sweetness of 2 teaspoons sugar)

2 teaspoons vanilla

2 Tablespoons 1% milk to thin frosting



Beat together cream cheese and margarine. Then stir in Equal®, and milk until powder is moistened. Beat until smooth and spread on Carrot Cake. Frosts 2 9" round layers of cake or two dozen cupcakes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chocolate Cheesecake

Yield: 16 slices



1-1/2 cups graham cracker crumbs

1/3 cup butter, melted

3 packages (8 ounces each) reduced-fat cream cheese, softened

1 cup plus 2 tablespoons sugar, divided

4 eggs

2 teaspoons vanilla extract, divided

1/4 cup unsweetened cocoa

1 container (16 ounces) reduced-fat sour cream

Preheat the oven to 350 degrees F.



In a medium bowl, combine the graham cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides. Chill while preparing the filling.



In a large bowl, blend the cream cheese and 1 cup sugar with an electric beater. Add the eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla and the cocoa; mix well, then pour into the chilled crust. Bake for 50 to 55 minutes, or until firm.



Remove from the oven and let cool for 5 minutes. (Leave the oven on.) In a medium bowl, with a spoon, mix the sour cream and the remaining 2 tablespoons sugar and 1 teaspoon vanilla until well combined. Spread over the top of the cheesecake and bake for 5 minutes. Let cool, then refrigerate overnight before serving.

Answer 11

The instructions are on the back of the box.

Answer 12

Just follow a recipe.

Answer 13

Go to the bakery and order one.

Answer 14

watch food network

Answer 15

try here lots of different kinds

http://www.cooks.com/rec/search/0,1-0,easy_to_make_cake,FF.html

Answer 16

CHOCOLATE CAKE:

1/2 cup margarine (softened)

2 eggs

1 1/2 cups sugar

1/2 cup HERSHEY'S Cocoa

2 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1/2 cup milk

1 teaspoons vanilla extract

1 cup boiling hot water

In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy. In another bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until wooden toothpick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks. Cool completely before spreading frosting.



CHOCOLATE FROSTING:

1/2 cup margarine or butter, softened

1 3/4 cup confectioners sugar

1/4 cup Hershey's cocoa

1 teaspoon vanilla extract

3 Tablespoons cold water

Cream all ingredients together until spreading consistency.



CARROT CAKE:

2 cups sugar

1 1/2 cups Crisco oil

4 eggs

2 1/4 cups flour

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

3 cups grated raw carrots

1 1/2 cups chopped walnuts

Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.



CREAM CHEESE FROSTING:

1 (8 ounces) package cream cheese, softened

1/2 cup margarine or butter, softened

1 teaspoon vanilla extract

3 cups sifted powdered sugar

1 Tablespoon milk

Cream all ingredients together until spreading consistency.



OLD FASHIONED APPLE CAKE:

1 cup sugar

1 cup oil

2 eggs

2 teaspoons vanilla extract

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups sliced apples

1/2 cup chopped walnuts

1 cup chocolate chips (optional)

In a large bowl, mix together sugar, oil, eggs and vanilla. Blend thoroughly. Sift together the flour, salt, baking soda and cinnamon. Stir in the dry ingredients. Fold in apples, walnuts and chocolate chips. Pour into the prepared 9 x 13-inch pan and spread evenly. Bake at 325 degrees for 1 hour. Cool on cake rack.



PINEAPPLE UPSIDE-DOWN CAKE:

1/2 cup margarine (1 stick) melted

1 cup brown sugar

1/2 cup walnuts (chopped)

1 can pinneapple slices (reserve syrup)

1 jar maraschino cherries

1 cup sugar

1 cup flour

2 teaspoons baking powder

1/4 teaspoon salt

3 eggs

1/4 cup pineapple syrup

1 teaspoon vanilla

Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and

dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.

Serve while still warm.



CHEESECAKE:

Graham cracker crumbs

1 lb. small curd cream-style cottage cheese

(use as dry a cream-style variety as possible)

2 (8 ounces) packages cream cheese, softened

1 1/2 cups sugar

4 eggs, slightly beaten

1/3 cup Argo cornstarch

2 Tablespoons lemon juice

1/2 cup margarine, melted

1 (16 ounces) pint sour cream

Grease 1 (9-inch) spring form pan; dust with graham cracker crumbs. Preheat oven to 325 degrees. Sieve cottage cheese into large mixing bowl. Add cream cheese. Beat with high speed of electric mixer until well blended and creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low.

Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend with low speed. Pour into prepared pan. Bake in 325 degrees (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove and cool completely on wire rack. Chill. Remove sides of pan.Makes about 12 servings. NOTE: Cheesecake may be frozen.



ANGEL FOOD CAKE:

1 1/2 cups egg whites (10 to 12 large eggs)

1 1/2 cups sifted powdered sugar

1 cup sifted all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla

1 cup sugar

Step 1: Bring the egg whites to room temperature, this will take about an hour.

(Room temperature egg whites beat up fuller and fluffier, which results in a higher cake) Preheat the oven to 350 degrees. Sift powdered sugar and flour together 3 times. In a 3-quart or larger bowl beat egg whites, cream of tartar and vanilla on medium speed till soft peaks form. (tips curl) Gradually add sugar, about 2 tablespoons at a time, beating on high speed till stiff peaks form. (tips stand straight)

Step 2: Sift about one-fourth of the flour mixture over the beaten egg whites. Lightly and gently fold the flour mixture into the beaten egg whites. Repeat the sifting over and folding in of the remaining flour mixture by fourths. (Depending on the size of your bowl and the volume of egg white mixture you get, you may find the bowl gets too full as you're folding in the flour mixture. If so, transfer the mixture to a larger bowl)

Step 3: Pour the batter into an ungreased 10-inch tube pan. Use a metal spatula or knife to cut through the batter and release any large air pockets. Place cake on the lowest rack of the preheated oven. (This not only gives you room for the cake to rise, but also puts the top of the cake in the center of your oven---the best place to do any baking) Bake for 40 to 45 minutes or until the top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked) Immediately invert cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. (leave the cake in the pan) Cool the cake thoroughly. Loosen the sides of the cake from the pan; remove the cake. To serve, use a serrated knife to slice the cake into wedges.