An EaSy ReCiPe ? Easy & Delicious?

Question

Give me a CAKE-RECIPE and i will choose which the best answer + 5 stars ! let it be easy and delicious...:)

Answer 1

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Answer 2

Easy Apple Cake and Ice Cream

Ingredients:

- 1 box yellow cake mix for a single layer cake, prepared to package directions

- 2 tablespoons softened butter

- 1 McIntosh apple, diced

- 1/2 teaspoon ground cinnamon

- 1/4 cup sugar

- 1 pint butter pecan or rum raisin ice cream

Preheat oven to directions on box. Mix cake mix to directions on box, using 1/2 cup water and 1 egg. Grease a 9 by 9-inch square cake pan or disposable cake pan with butter. Pour in cake batter. Toss apples with cinnamon and sugar and sprinkle on top of cake batter. Bake 20 to 25 minutes. Serve warm cake squares with small scoops of butter pecan or rum raisin ice cream.  

Answer 3

Pound Cake

3 sticks of butter

2 cups of sugar

5 eggs

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces evaporated milk

1 1/2 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Place the butter sugar eggs and vanilla in large mixing bowl and beat on high speed for 4 minutes. Until light and fluffy.

In a medium bowl mix together the flour baking powder baking soda and salt. Set a side until butter mixture is ready.

When butter mixture is finished add 1/3 of the flour mixture. Mix on medium speed just until blended scrape down side of the bowl. Add 1/2 of the milk and beat until blended. Continue adding ingredients in ths manner ending with the last of the flour mixture.

Using a wooden spoon stir mixture to be sure all the ingredients from the bottom of the mixing bowl are incorporated. Batter should be thick.

Pour batter into a greased and floured 10 inch tube pan and even out the batter.

Place pan on middle rack of oven and bake for 1 hour 20 minutes. Beacuse oven temperatures vary check after 1 hour. Cake should be golden brown and when a tooth pick is inserted into the cake it should come out clean..

When done remove cake from oven and place pan on a cooling rack for 20 minutes. After 20 minutes, run a knife between the cake and pan to loosen it. Remove cake from pan, and allow it to continue cooling on rack for at least 30 minutes.

Enjoy.

Answer 4

White Chocolate Raspberry Ripple Brownies

White chocolate and raspberries turn any dessert into something elegant, even a familiar brownie. The white chocolate batter is rippled with sweetened raspberry purée that turns rosy pink inside the brownies and forms a lovely pattern of red swirls over the top.

1 cup sweetened frozen raspberries, defrosted and drained, or fresh raspberries mixed with 2 teaspoons sugar

255g white chocolate, chopped (preferably Callebaut, Lindt, or Baker's Premium)

3/4 cup unbleached all-purpose flour

1/2 teaspoon salt

6 tablespoons (3/4 stick) soft unsalted butter

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Powdered sugar for dusting

1. Position a rack in the middle of the oven and preheat to 175°F. Butter the bottom and sides of an 8 x 8 x 2-inch pan.

2. Use the back of a spoon to press the sweetened raspberries through a strainer to remove the seeds. Measure 1/4 cup strained purée into a small bowl. Set the purée aside and save any additional for another use.

3. Place the white chocolate in a nonreactive ovenproof container and melt it in the oven about 12 minutes. As soon as it is melted, remove it from the oven and stir it smooth. Set aside to cool. Increase the oven to 325°F.

4. Stir the flour and salt together in a small bowl and set aside.

5. Put the butter and sugar in the large bowl of an electric mixer and beat on medium speed until smooth, about 1 minute. Decrease the speed to low and add the eggs, vanilla, and almond extract, blending until the eggs are incorporated. You will see pieces of butter. Stop the mixer and scrape the sides of the bowl once during this time. Beat in the melted white chocolate. Mix in the flour mixture just until it is incorporated and the batter is smooth.

6. Spread the batter evenly in the prepared pan. Drizzle the 1/4 cup raspberry purée over the top. Draw a thin metal spatula gently through the purée to swirl it with the white chocolate batter until the top is marbleized.

7. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the brownies in the pan on a wire rack about 1 hour. Dust with powdered sugar and cut into 12 to 16 pieces.

Good Advice:

Lightly sweetened raspberry purée adds more flavor to the brownies than unsweetened raspberry purée. Use sweetened frozen raspberries or add sugar to a purée made with fresh raspberries. Defrost frozen raspberries before purée ing them. To

Freeze:

Wrap each brownie tightly in plastic wrap. Place in a metal or plastic freezer container and cover tightly. Or, put the wrapped brownies in a plastic freezer bag and seal. Label with the date and contents. Freeze up to 3 months.

To Serve:

Defrost the wrapped brownies at room temperature for about 3 hours. Refresh them with a light dusting of powdered sugar if necessary. Leftover brownies can be covered with plastic wrap and stored at room temperature up to 3 days. The brownies can be served with raspberry ice cream or sorbet and garnished with fresh raspberries

Answer 5

Chocolate Oil Cake

2 cups white sugar

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

2 cups water

1 cup vegetable oil

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sugar, flour, baking soda, salt and cocoa.

Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.

Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

                      Pure deliciousness.

Serves 24

Answer 6

Dump Cake

This cake has many variations, this is just one of many. Don't be afraid to experiment with different pie fillings and cake flavors.

Ingredients

1 can (20 ounces) crushed pineapple in own juice, undrained

1 can (21 ounces) cherry pie filling

1 package Yellow cake mix

1 cup Chopped pecans or walnuts

1/2 cup (1 stick, 4 ounces) butter or margarine, cut into thin slices

Directions:

Preheat oven to 350*F. Grease 13x9-inch pan. Dump pineapple with juice into

Pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle pecans over cake mix. Dot with butter. Bake 50 minutes, or until top is lightly browned. Serve warm or at room temperature. Yield: 12-16 servings.

Preparation

Preheat oven to 350*F. Grease 13x9-inch pan. Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle in dry cake mix over fruit and filling. Sprinkle pecans over cake mix. Dot with butter. Bake 50 minutes, or until top is lightly browned. Serve warm or at room temperature.

Black Forest Dump Cake

use 3 cans (21 ounces each) cherry pie filling

use chocolate cake mix.

Dump in 1-1/2 cans pie filling on bottom. Top with dry chocolate cake mix. Top cake mix with rest of pie filling. Top with butter (and nuts, if desired).

Tropical Dump Cake

Substitute lemon or pineapple pie filling for cherry. Substitute white cake mix for yellow. Use 1/2 to 1 cup shredded coconut. Use almonds instead of walnuts.

Chocolate Chocolate Dump Cake

Substitute chocolate cake mix for yellow. Substitute chocolate pie filling (make your own by following directions on back of pudding and pie filling mix)for cherry pie filling. Use cherry pie filling instead of pineapple. Use chocolate chips instead of nuts.

Substitute blueberry pie filling for cherry pie filling. It is a very nice alternative and blends well with the crushed pineapples.

Answer 7

Lemon Pillow Cake

1 white cake mix

1 can lemon pie filling

Mix cake as directed on box and pour into a 9x13 pan. Place spoonsful of lemon pie filling in blobs over batter. Bake as directed on the box. Let cool completely. Cake batter covers blobs, so there will be pockets of lemony filling inside.

Frosting

1 can ready to spread lemon flavored frosting

1 tub of Cool Whip

Mix frosting and Cool Whip together and spread on cake. This does need to be kept refrigerated.

Variation:  Use chocolate cake mix, cherry pie filling, and chocolate icing to make a Black Forest Pillow Cake.

Answer 8

Gawgeous fairy cakes!!!

125g butter

125g caster sugar

125 g flour!!

2 eggs

2 tbs vannilla essence (optional)

cream together butter and sugar until pale

beat in the eggs bit by bit

Add vannilla essence

fold in flour

whisk until pale and light

spoon in cake cases

cook in oven at 200 for about erm 20 ish mins?

or until golden brown

YUMMMYYYY!!!