Red Velvet Cake

Red Velvet Cake
By MarielC

This is a traditional type Red Velvet Cake that contains chocolate. If you've never had this cake it can look strange because of the color but it's red due to the food coloring and also because the chemical reaction between the vinegar and buttermilk turns the cocoa a reddish brown. You can frost this any way you want. Traditionally cream cheese frosting is used, but there are plenty of versions that call for pecan or pecan/coconut frosting. Be sure to use cake flour for the best texture.


Serves: 12-16

Yield:1.0 cake

Ingredients:

½ cup butter , softened
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 ounces red food coloring (4 tablespoons)
2 ½ cups sifted cake flour
1⁄3; cup cocoa powder (not Dutch process)
1 teaspoon salt
1 ½ teaspoons baking soda
1 tablespoon white vinegar

Directions:

1
Preheat oven to 350°F Grease and flour two 9 inch baking pans or three 8 inch baking pans.
2
Cream butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Mix flour, cocoa and salt. Add dry ingredients alternately to butter mixture with buttermilk mixture, mixing well between additions. In a separate small bowl mix baking soda and vinegar. Add to batter. Pour into prepared pan.
3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost preferably with cream cheese frosting or any frosting you like.
4
Note: Using a Dutch process cocoa will yield a less red cake.

Nutritional Facts for Red Velvet Cake

Serving Size: 1 (72 g)

Servings Per Recipe: 12

Amount Per Serving % Daily Value
Calories 295.0

Calories from Fat 83 28%
Total Fat 9.2 g 14%
Saturated Fat 5.4 g 27%http://www.blogger.com/img/blank.gif
Cholesterol 56.4 mg 18%
Sodium 439.8 mg 18%
Total Carbohydrate 49.6 g 16%
Dietary Fiber 1.2 g 5%
Sugars 26.2 g 104%
Protein 4.6 g 9%

Source:http://www.food.com

Recipe Contest:Chance to Win $2000!

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

VALENTINE'S DAY

HAPPY VALENTINE'S DAY TO ALL!!
Enjoy our More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

valentinecookies

Low Fat Valentine Cookies

By Cathy Tedder

Total Time:3 hrs 8 mins
Prep Time:3 hrs
Cook Time:8 mins

These cookies are made with half the butter of most sugar cookies and instead of granulated sugar use coconut palm sugar to prevent a spike in blood sugar levels. The frosting is spread thin and I used the juice from defrosted dark sweet cherries that gave the glaze a little pink color and topped with a few sprinkles and a dusting of confectioners sugar. So, treat yourself to one of these low fat Valentine cookies without feeling too guilty!

Ingredients:

Yield:30 cookies

For cookie

5 tablespoons butter , softened
¾ cup coconut palm sugar
1 large egg
1 teaspoon almond extract
1 2⁄3; cups whole wheat pastry flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup confectioners' sugar , sifted for work surface

For glaze

1 cup confectioners' sugar
½ teaspoon almond extract
1 tablespoon milk
1 teaspoon juice , from defrosted dark sweet cherry
pink sugar , for decorating if desired

Directions:

1
For cookie: Using a mixer, beat butter and sugar until creamy. Add egg and almond extract, mixing well.
2
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture into butter and sugar until dough forms. The dough may seem a little crumbly at first; but it will come together. Wrap dough in plastic and shape into a disk. Chill for two hours in the refrigerator.
3
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sprinkle work surface and rolling pin with confectioners sugar. Turn out one half of dough onto it. Roll out dough to a 1/4-inch thickness. Use heart-shaped cookie cutters dipped in confectioners sugar to make cutouts. Gather scraps and re-roll until all the dough is used. While the first batch are baking is a good time to repeat the rolling and cutting process with the second half of the dough.
4
Place cookies 1-inch apart on cookie sheet. Bake 8-9 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
5
For glaze: In a small bowl, mix together confectioners sugar, almond extract, and milk. In a small resealable bag put 2 tablespoons of white glass and set aside. Add cherry juice to the sugar mixture and if you want to make a darker pink add another teaspoon of juice. When cookies are fully cooled, frost and decorate as desired. Makes about 30 cookies, depending on the size of cookie cutters used. Enjoy!

Source:http://www.food.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Dark Chocolate Truffles

Dark Chocolate Truffles

By: NESTLE® TOLL HOUSE®
"Make your own rich, dark chocolate truffles and roll them in your favorite coating--toasted nuts, coconut, or cocoa, or make some of each!"

Prep Time:25 Min
Cook Time:3 Min
Ready In:53 Min
Original Recipe Yield 36 to 48 truffles

Ingredients

2/3 cup heavy whipping cream
1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
Finely chopped toasted nuts, toasted flaked coconut and/or NESTLE® TOLL HOUSE® Baking Cocoa for coating truffles

Directions

Line baking sheet with parchment or wax paper.
Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

Nutritional Information:

Amount Per Serving Calories: 86 | Total Fat: 6.9g | Cholesterol: 9mg

Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Darling Strawberry Cupcakes

Darling Strawberry Cupcakes with Dreamy Buttercream Icing


By: Lucky Leaf
"Rich, buttercream icing tops these pretty white cupcakes swirled with strawberry pie filling."

Original Recipe Yield 20 cupcakes**

Ingredients

1 (21 ounce) can LUCKY LEAF® Premium Strawberry Pie Filling
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
1/4 cup water
3 eggs, lightly beaten

Dreamy Buttercream Icing:
1 cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream, or more as needed

Directions

Preheat oven to 350 degrees F.
In a large bowl, beat cake mix, oil, water and eggs until smooth. Add a little LUCKY LEAF Strawberry Pie Filling at a time, gently stirring to create swirls.
Fill cupcake liners about 2/3 full of batter. Bake 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely before frosting.
Dreamy Buttercream Icing*: Cream butter until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and 1 tablespoon heavy cream, and beat for 1 minute, adding more cream as needed to reach desired consistency.
Spread frosting onto cool cupcakes. Garnish with additional strawberries.

Footnotes

*For fluffier icing, place your mixing bowl and beaters in the freezer to pre-chill while you are making/baking the cupcakes.
**Makes 20 Regular Size Cupcakes or 80 Mini Size Cupcakes


Nutritional Information:

Amount Per Serving Calories: 333 | Total Fat: 16.6g | Cholesterol: 53mg

Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Valentine's Recipes

Read More

The Best Valentine Sugar Cookies

The Best Valentine Sugar Cookies

By: Emily Williams
"Roll these cookies a little thick and cook them until barely golden on the bottom and you have the perfect sugar cookie!"

Original Recipe Yield 4 dozen


Ingredients

7 cups all-purpose flour
2 cups white sugar
2 teaspoons salt
2 teaspoons baking powder
1 1/2 cups shortening
3 teaspoons almond extract
1 cup milk
3 eggs
Directions

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix together flour, sugar, salt, and baking powder. /Mix in shortening. Once the shortening is well blended, stir almond flavoring and milk into the dough at the same time, followed by eggs. Roll out dough onto a floured surface, using a floured rolling pin. Roll the dough thick. Cut out cookies and arrange them on a cookie sheet.
Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or just until bottom is golden.

Nutritional Information

Amount Per Serving Calories: 163 | Total Fat: 7g | Cholesterol: 14mg


Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Valentine's Recipes

Read More

Strawberry Lemon Shortcake

Strawberry Lemon Shortcake

By: Nancy Hooper
"Fresh citrus zest brings out the best flavor youll ever taste in strawberry shortcake, Nancy Hooper assures from Glen Burnie, Maryland."

Prep Time:20 Min
Cook Time:10 Min
Ready In: 30 Min


Original Recipe Yield 2 servings

Ingredients

1 1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKE:
1 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
3 tablespoons 2% milk
1 egg yolk, beaten
3/4 teaspoon grated lemon peel
LEMON BUTTER:
1 tablespoon butter, softened
1/4 teaspoon grated lemon peel
WHIPPED CREAM:
1/3 cup heavy whipping cream
1 teaspoon sugar

Directions

In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream.

Footnotes

Nutrition Facts: 1 serving equals 699 calories, 36 g fat (21 g saturated fat), 208 mg cholesterol, 504 mg sodium, 86 g carbohydrate, 5 g fiber, 10 g protein.
Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Valentine's Recipes

Read More

Real Strawberry Cupcakes

Real Strawberry Cupcakes

By: drewface
"Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!"

Prep Time:40 Min
Cook Time:25 Min
Ready In:1 Hr 15 Min

Original Recipe Yield 12 cupcakes

Ingredients

8 large fresh strawberries, or as needed
2 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix (optional)
1 drop red food coloring, or as needed (optional)

3/4 cup cream cheese, softened
2 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
3 large fresh strawberries, sliced

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Nutritional Information :

Amount Per Serving Calories: 295 | Total Fat: 14.1g | Cholesterol: 56mg

Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Valentine's Recipes

Read More

Pro Ganache

Pro Ganache

By: PASTRYCHICK101

"Ganache recipe used in many bakeshops. This can be stored in the refrigerator for up to two weeks, or about 3 days at room temperature.


Prep Time:15
Min Ready In:15 Min

Original Recipe Yield 4 cups

Ingredients

2 cups semisweet chocolate chips
2 cups heavy cream
2 teaspoons vanilla extract




Directions

Place chocolate chips in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.




Nutritional Information
Amount Per Serving Calories: 102 | Total Fat: 8.7g | Cholesterol: 20mg

source:http://allrecipes.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Vanilla Cake

Vanilla Cake

Makes one 2-layer cake

Vary the taste of this versatile recipe by replacing vanilla with a different gluten-free flavor extract, such as almond, orange or maple. See variations below. Frost with “Buttercream” Frosting.

1 cup (2 sticks) butter, margarine or Spectrum Organic Shortening

2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3½ cups gluten-free All-Purpose Flour Blend+ extra for dusting
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1½ cups cow’s milk or rice milk, hot
1. Preheat oven to 350 degrees. Grease two 8- or 9-inch round cake pans and dust with gluten-free flour.
2. In the bowl of an electric mixer, beat margarine and sugar at high speed until light and fluffy, approximately 5 minutes. Lower speed to medium and add eggs, one at a time. Add vanilla and beat until fluffy again, scraping down bowl.
3. In a separate bowl or on a piece of waxed paper, sift together flour blend, baking powder, baking soda, xanthan gum and salt.
4. Add half the dry mixture to the sugar mixture and beat at low speed until combined. Add half the milk and blend. Then add remaining dry ingredients and milk. Mix on medium-low speed until smooth, approximately 2 minutes.
5. Divide batter equally between the two prepared pans. Bake in preheated oven for approximately 35 minutes or until done. Cool the cake for 20 minutes in pans. Then turn cake onto wire racks and cool completely before frosting.
Cake serves 16. Each serving contains 324 calories, 13g total fat, 5g saturated fat, 0g trans fat, 53mg cholesterol, 49g carbohydrate, 370mg sodium, 0g fiber, 3g protein.
TIP This cake can be made egg free. Replace 4 large eggs with 6 tablespoons unsweetened applesauce mixed with 2 teaspoons baking powder + 4 tablespoons warm water mixed with 1 tablespoon gluten-free egg replacer.
Variations
Coconut Cake
Substitute 1 tablespoon pure coconut extract for the vanilla; substitute coconut milk for milk of choice; then add ¾ cup coconut flakes (optional) to the cake batter, stirring until combined.
Lemon Cake
Substitute 2 teaspoons pure lemon extract for vanilla; reduce milk by 1/3 cup and add 1/3 cup fresh lemon juice; add 1 teaspoon fresh lemon zest to the batter when adding the eggs.
Buttercream Frosting
ENOUGH FOR ONE 3-LAYER CAKE
This frosting is not too sweet. To vary the flavor, replace vanilla with another gluten-free flavoring extract, such as lemon or coconut.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly softened, cut into 1-inch pieces
1 tablespoon pure vanilla extract
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.
Cake serves 16. Each serving contains 538 calories, 40g total fat, 16g saturated fat, 0g trans fat, 18mg cholesterol, 45g carbohydrate, 163mg sodium, 0g fiber, 0g protein.
TIP Leftover “Buttercream” Frosting is great on cupcakes or cookies. Refrigerate in a sealed container for up to 2 weeks. Allow chilled frosting to return to room temperature before using. To fluff it up, whip for a couple minutes.

Source;http://www.livingwithout.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Large White Birthday Cake

Large White Birthday Cake

By: Carol
"I recently made this cake for a friend's birthday, and it is an old recipe from the 1950's. Sprinkle with coconut and chopped maraschino cherries if you wish."

Original Recipe Yield 9 x 13 inch cake

Ingredients

3 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
5 egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 1/4 cups milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Sift together cake flour, baking powder, and salt.
In a large bowl, combine shortening, sugar, yolks, and vanilla; beat with mixer. Add sifted flour mixture alternately with milk in three parts; continue to beat until just blended. Pour batter into prepared pan.
Bake for about 35 minutes. Remove from pan, and cool on a wire rack. Ice with Fluffy Boiled Icing. Sprinkle with coconut and chopped maraschino cherries if you wish.

Nutritional Information


Amount Per Serving Calories: 226 | Total Fat: 7.5g | Cholesterol: 58mg
Source:http://allrecipes.com
More recipes

Chocolate cake recipes

Read More

Heart's Delight Torte

Heart's Delight Torte

By: Nancy Heesch
"Cherry pie filling dresses up homemade Chocolate cake recipes layers in this impressive dessert. 'I found the recipe on a newspaper we used for packing material when we moved to our new home,' recalls Nancy Heesch of Sioux Falls, South Dakota. 'Our family enjoys it so much, it has become the traditional birthday cake at our house.'"

Prep Time:25 Min
Cook Time:30 Min
Ready In:55 Min

Original Recipe Yield 10 servings

Ingredients

* 1/3 cup shortening
* 1 cup sugar
* 1 egg
* 3/4 cup buttermilk
* 1 teaspoon vanilla extract
* 1 1/8 cups all-purpose flour
* 1/3 cup baking cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 (21 ounce) cans cherry pie filling
* 1 cup whipped topping
* 2 tablespoons semisweet chocolate chips

Directions

1. In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
2. Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).



Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Chocolate Cherry Bombs

Chocolate Cherry Bombs

By: JELL-O
"Creamy, chocolate cherry snacks are served with maraschino cherry 'handles.'"

Prep Time:15 Min
Ready In:40 Min

Original Recipe Yield 14 servings
Ingredients

* 1/3 cup boiling water
* 1 (3 ounce) package JELL-O Cherry Flavor Gelatin
* 1 (5 ounce) can evaporated milk
* 2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
* 14 maraschino cherries with stems, drained

Directions

1. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
2. Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted and mixture is blended, stirring each minute. Add to gelatin; whisk until blended.
3. Pour into 14 (3 oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.

Footnotes
Substitute: Prepare using 1 pkg. (0.3 oz.) JELL-O Cherry Flavor Sugar Free Gelatin.
Variation: Substitute mini muffin pan or ice cube tray for paper cups.

Nutritional Information
Amount Per Serving Calories: 64 | Total Fat: 2.1g | Cholesterol: 3mg
Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

healthy cake recipes

Read More

Cocktail Birthday Cake

Cocktail Birthday Cake recipes

By: SEBRING SOCKS
"Two types of bread, ham and salami are layered with a mustard butter and frosted with cream cheese, curry powder and almonds to create a fun, delicious "cake" that is cut up into little pieces and served cold. The curry powder may be omitted."

Prep Time:5 Hrs 20 Min

Ready In:5 Hrs 20 Min

Original Recipe Yield 24 servings

Ingredients

* 1 1/2 cups butter, softened
* 1 1/2 tablespoons prepared mustard
* 16 slices rye bread
* 1/2 pound boiled ham, thinly sliced
* 16 slices white bread
* 1/2 pound cooked ham, thinly sliced
* 1/2 pound salami, thinly sliced
* 1 (8 ounce) package cream cheese, softened
* 1 1/2 teaspoons curry powder
* 4 1/2 ounces toasted almonds

Directions

1. In a small bowl, mix the butter and mustard.
2. Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat.
3. Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours.
4. Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving.
5. To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Nutritional Information:

Amount Per Serving Calories: 334 | Total Fat: 23.7g | Cholesterol: 60mg
Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Read More

Happy Birthday Cake

Happy Birthday Cake

By: Carol
"This is one of my mother's cake recipes for a birthday. I love this recipe and it tastes great."


Original Recipe Yield 1 - 9x13 inch cake


Ingredients

* 1 cup butter
* 2 cups white sugar
* 1 teaspoon vanilla extract
* 4 eggs
* 3 teaspoons baking powder
* 3 cups all-purpose flour
* 1 cup milk
* 1 pinch salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
2. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
3. Separate the eggs and set the egg whites aside. Add the egg yolks one at a time to the creamed mixture, beating after each one.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show.
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes.

6.

Nutritional Information

Amount Per Serving Calories: 207 | Total Fat: 8.9g | Cholesterol: 56mg
Source:http://allrecipes.com

Read More

Valentine Heart Cake

Valentine Heart Cake

By: Ada Fauflkner
"This is a wonderful treat to feed your Valentine, a heart-shaped cake with strawberries. You can either buy commercially made frosting or make your own favorite frosting."

Original Recipe Yield 8 servings


Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 (12 fluid ounce) can white frosting
* 1 (18 ounce) jar strawberry glaze
* 1 pint strawberries, hulled

Directions

1. Preheat oven according to package directions.
2. Prepare cake mix as directed; lightly grease heart-shaped pan.
3. Pour cake mix into pan and bake in preheated oven; let cool.
4. Ice cake with white frosting and pipe frosting around bottom and top edges of cake with cake decorator tips to form a ridge. Spread strawberry glaze on top of cake and decorate with strawberries around edges; use your imagination as you go.

Nutritional Information

Amount Per Serving Calories: 546 | Total Fat: 13.9g | Cholesterol: 0mg
Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

healthy cake recipes

Read More

Devils Food Cake

Devil's Food Cake


"Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting

Bon Appétit | February 2010

by Rochelle Palermo

yield: Makes 6 to 8 servings
We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now

Ingredients

Cake:

* 1/4 cup natural unsweetened cocoa powder
* 1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
* 1/4 cup boiling water
* 1/4 cup buttermilk
* 2/3 cup cake flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/3 cup (packed) dark brown sugar
* 1/4 cup sugar
* 1/4 cup canola oil
* 1 large egg
* 1/2 teaspoon vanilla extract


Frosting:

* 8 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 2/3 cup sour cream
* 4 teaspoons light corn syrup
* Organic roses (for garnish)


* Special equipment: 2 5-inch-diameter cake pans with 2-inch-high sides

Directions
For cake:
Position rack in center of oven; preheat to 350°F. Butter two 5-inch cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin). Divide batter between pans.

Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.

For frosting:
Place chocolate in large metal bowl. Set bowl over saucepan of simmering water and stir until melted and smooth. Remove bowl from over water. Add butter and stir until melted, then add sour cream and corn syrup and whisk until smooth. Let frosting stand at room temperature until thick enough to spread, about 20 minutes.

Using serrated knife, trim top of cakes to make level. Cut each cake horizontally in half. Place 1 cake layer, cut side up, on platter. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with second cake layer, cut side down. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with third cake layer, cut side up. Spread 1/4 cup frosting over, leaving 1/2-inch border. Top with remaining cake layer, cut side down. Spread 1/3 cup frosting over top and sides. Chill until frosting is set, about 30 minutes. Keep remaining frosting at room temperature.

Spread remaining frosting evenly over top and sides of cake. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and store at room temperature.

Arrange roses atop cake and serve.

Nutrition Information
Per serving: 442.0 kcal calories, 53.0 % calories from fat, 26.2 g fat, 12.5 g saturated fat, 55.1 mg cholesterol, 50.2 g carbohydrates, 28 g dietary fiber, 35.6 g total sugars, 47.4 g net carbohydrates, 5.5 g protein
Source:http://www.epicurious.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

healthy cake recipes

Read More

Chocolate Cake with Ganache

Chocolate Cake with Ganache and Praline Topping

yield: Makes 8 servings
Praline, a southern candy, forms the top of this showstopping cake

Ingredients
Cake:

* Nonstick vegetable oil spray
* 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
* 1/4 cup natural unsweetened cocoa powder
* 1/2 cup boiling water
* 1 cup all purpose flour
* 1 cup sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon coarse kosher salt
* 1/4 cup buttermilk
* 1 large egg
* 1/2 teaspoon vanilla extract


Ganache:

* 1 cup semisweet chocolate chips
* 3 tablespoons heavy whipping cream
* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes


Praline:

* 3/4 cup (packed) dark brown sugar
* 1/4 cup heavy whipping cream
* 3 tablespoons unsalted butter
* 3/4 cup powdered sugar
* 1 teaspoon vanilla extract
* 1 cup pecans, toasted , chopped
Directions

For cake:
Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.

Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.

For ganache:
Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.

For praline:
Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.


Source:http://www.epicurious.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

Valentine Chocolate Cherry

Read More

Neapolitan Bundt Cake

Neapolitan Bundt Cake

By: Cathy
"Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!"

Original Recipe Yield 8 servings

Ingredients

* 1 (18.25 ounce) package white cake mix
* 1 cup water
* 1/4 cup vegetable oil
* 3 eggs
* 1 teaspoon strawberry extract
* 1/4 cup chocolate syrup
* 3 drops red food coloring
* 2/3 cup confectioners' sugar
* 3 tablespoons chocolate syrup

Directions

1. Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2. Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
3. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
4. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6. Remove from pan and drizzle chocolate glaze over the top.
7. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutritional Information

Amount Per Serving Calories: 446 | Total Fat: 15.9g | Cholesterol: 79mg
Source:http://allrecipes.com
More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

Valentine Chocolate Cherry

Read More

Favorite Bundt Cake

Favorite Bundt Cake

By: Karen Swanson
"'To satisfy the chocolate lovers I know, I made some changes to a recipe I clipped from the newspaper,' comments Karen Swanson of McHenry, Illinois. 'The result is this simple-to-fix cake that always turns out very moist.'"

Prep Time:10 Min

Cook Time:50 Min
Ready In:1 Hr
Original Recipe Yield 12 servings

Ingredients

* 1 (18.25 ounce) package yellow cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup sugar
* 1 cup sour cream
* 3/4 cup vegetable oil
* 3/4 cup water
* 4 eggs
* 1 cup semisweet chocolate chips
* 2 (1 ounce) squares white baking chocolate

Directions

1. In a mixing bowl, combine dry cake and pudding mixes and sugar. Add the sour cream, oil and water; mix well. Add eggs, one at a time, beating well after each addition. Stir in chocolate chips. Pour into a greased and floured 12-cup fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. In a microwave or double boiler, melt the white chocolate; drizzle over cake.

Source:http://allrecipes.com

More recipes

Raspberry Angel Cake

Chocolate cake recipes

Raspberry Angel Cake recipes

Valentine Chocolate Cherry

Read More