Cake Recipes

• 1 cup shortening
• ½ teaspoon salt
• 1 ½ teaspoons clear imitation vanilla extract
• ¼ teaspoon almond extract
• ½ cup water
• 8 cups sifted confectioners' sugar

Wedding Cake Icing

Desserts , Frostings and Icings , White

Author: Chayes100

Very Easy! Add A Little More Water To Ice The Cake And A Little Less To Make The Decorations!

Yield: 16

Number Of Ingredients: 6

• Mix shortening, water, vanilla, almond extract, and half of the powdered sugar with a mixer for 5-10 minutes. (it's very important to mix this long)
• Add the rest of the powdered sugar and beat just enough to mix in.
• Add additional water for desired consistency.

Calories 357.6 calories, Carbohydrate 62.5 g, Fat 12.9 g, SaturatedFat 3.2 g, Sodium 73.5 mg, Sugar 61.4 g

• 1-3/4 cups sugar
• 1 cup vegetable oil
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 2 cups finely chopped peeled tart apples
• 1 cup chopped walnuts
• 1-1/4 cups whipped topping

Easy Apple Cake

Desserts , Dessert

Author: Taste Of Home

After Testing Many Apple Cake Recipes With Fresh Apples, This Old-fashioned Cake Is Moist, Dense And Down-home Delicious. Even Better, It 's Quick To Fix And, Served Warm With Whipped Cream Or A Dollop Of Frozen Custard, One Of My Family's Very Favorite Recipes For Decades. -sherry Ashenfelter, Waterville, Ohio

Time: 1h

Yield: 20 servings.

Number Of Ingredients: 12

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.

Calories 278 calories, Fat 16g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

• 1 (18.25 ounce) package yellow cake mix
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 Granny Smith apples - peeled, cored and finely diced

Super Duper Easy Apple Cake

Desserts , Fruit Dessert Recipes , Apple Dessert Recipes

Author: Cindy

This Cake Is So Easy To Make And Delicious It Is Almost Sinful. Tell Them You Made It Homemade!

Time: 55m

Yield: 14

Number Of Ingredients: 4

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake mix according to package directions for a 10-inch tube pan. Stir in the cinnamon and vanilla extract, then fold in the chopped apples.
• Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool.

Calories 170.3 calories, Carbohydrate 31.7 g, Cholesterol 0.7 mg, Fat 4.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 242.9 mg, Sugar 18.1 g

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla
• 3 cups finely chopped apples
• 1/2 cup apple juice
• 1 cup chopped walnuts
• 1 cup brown sugar
• 1/4 cup butter
• 1/3 cup whipping cream

Best Apple Cake

Dessert

Author: Out Of Here

This Is My Dh Favorite Cake, I Have Tried Many Apple Cakes Over The Years And This Is A Winner!! So Moist And Dense, With A Caramel Taste, Cannot Say Enough, Just Try It And See.

Time: 1h20m

Yield: 12 serving(s)

Number Of Ingredients: 13

• In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.
• In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.
• Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.
• In a small saucepan combine the brown sugar, butter and cream.
• Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

Calories 634.4, Fat 32.4, SaturatedFat 7.3, Cholesterol 65.7, Sodium 262.9, Carbohydrate 82.3, Fiber 2.3, Sugar 55.8, Protein 6.6

• 1 cup unsalted butter, softened
• 3 1/2 cups confectioners' sugar
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Vanilla Buttercream Frosting (from Sprinkles Cupcakes)

Dessert

Author: C. Taylor

My Sister Got This Buttercream Frosting Off The Box Of A Sprinkles Cupcake Mix, Made Famous By Oprah. My Sister Said This Was Amazing. Update: I Have Finally Gotten Around To Making This Myself. I Will Say, That I Don't Like My Desserts Overly Sweet And. Though This Was Very Good, I Think I Would Probably Decrease The Amount Of Sugar For My Personal Taste. I'm Glad Everyone Else Has Liked It As-is, Though. :)

Time: 10m

Yield: 12 cupcakes

Number Of Ingredients: 5

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2

• ½ cup white sugar
• ½ cup butter
• 1 egg
• 1 cup molasses
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup hot water

Favorite Old Fashioned Gingerbread

Desserts , Cakes , Spice Cake Recipes

Author: Charles

This Is Everyone's Holiday Favorite, Even The Busy Cook's, Because It Is So Easy To Make.

Time: 1h45m

Yield: 9

Number Of Ingredients: 11

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

• 1 cup white sugar
• ½ cup butter
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ½ cups all-purpose flour
• 3 tablespoons cornstarch
• 1 ¾ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk

Homemade Vanilla Cake

Desserts , Cakes , Yellow Cake Recipes

Author: Ann Mcgavin Stout

Very Moist And Dense Homemade Vanilla Cake.

Time: 50m

Yield: 12

Number Of Ingredients: 10

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.
• Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.
• Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

Calories 218.8 calories, Carbohydrate 31.4 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 240.9 mg, Sugar 17.5 g

• 16 ounces cream cheese, room temperature
• 2 teaspoons pure vanilla extract
• 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 2 pounds confectioners' sugar, sifted

Easy Cream Cheese Frosting For Carrot Cake

Food & Cooking , Dessert & Treats Recipes

Author: Martha Stewart

Use This Simple Cream-cheese Frosting Generously On Our Carrot Cake.

Yield: Makes enough for one 9-inch, three-layer cake

Number Of Ingredients: 4

• Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.
• Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.

• 1 ½ cups flour
• 1 cup dutch processed cocoa powder
• 1 teaspoon salt
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 ½ cups stout
• 1 tablespoon vanilla extract
• 1 tablespoon espresso powder
• 1 cup butter
• 1 ½ cups sugar
• 3 eggs
• ½ cup mayonnaise
• 4 oz dark chocolate, chopped
• 1 ½ cups butter, softened
• 1 tablespoon vanilla extract
• ½ cup dutch processed cocoa powder
• 5 cups powdered sugar
• 5 tablespoons milk
• fresh fruit, to decorate

The Best Chocolate Cake Recipe By Tasty

Bakery Goods

Author: Scott Loitsch

Here's What You Need: Flour, Dutch Processed Cocoa Powder, Salt, Baking Soda, Baking Powder, Stout, Vanilla Extract, Espresso Powder, Butter, Sugar, Eggs, Mayonnaise, Dark Chocolate, Butter, Vanilla Extract, Dutch Processed Cocoa Powder, Powdered Sugar, Milk, Fresh Fruit

Time: 1h20m

Yield: 12 servings

Number Of Ingredients: 19

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!

Calories 787 calories, Carbohydrate 92 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, Sugar 73 grams

• 200g dark chocolate (about 60% cocoa solids), chopped
• 200g butter, cubed
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• ¼ tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk
• 50g grated chocolate or 100g curls, to decorate
• 200g dark chocolate (about 60% cocoa solids), chopped
• 300ml double cream
• 2 tbsp golden caster sugar
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Ultimate Chocolate Cake

Afternoon tea , Treat

Author: Angela Nilsen

Indulge Yourself With This Ultimate Chocolate Cake Recipe That Is Beautifully Moist, Rich And Fudgy. Perfect For A Celebration Or An Afternoon Tea

Time: 2h10m

Yield: Cuts into 14 slices

Number Of Ingredients: 16

• Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
• Put 200g chopped dark chocolate in a medium pan with 200g butter.
• Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
• Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.
• Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.
• Beat 3 medium eggs with 75ml buttermilk.
• Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
• Pour this into the tin and bake for 1hr 25 - 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit).
• Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
• To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.
• Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.
• Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.
• Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

Calories 541 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.51 milligram of sodium