Any receipe for a good cake?

Question

I wanted to make a cake thats delecious

It can be with or without egg

Plz give the receipe

Kindly tell the temperature and time for it too

It should be made in convection?

Cake can be of any flavour be it chocolate or custard or plain

i will be very thankful

Receipe should have things that are easily available

Answer 1

Chocolate Pudding Cake

This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!

3/4 cup granulated sugar

1 cup plain flour

1/4 teaspoon salt

2 teaspoons of baking powder

2 Tablespoons cocoa

½ cup milk

1 teaspoon of vanilla

3 Tablespoons melted, cooled, margarine

Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).

TOPPING:

½ cup of granulated sugar

½ cup brown sugar

1/4 cup cocoa

Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.

Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)

Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.

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Pineapple Dream Cake

1 box yellow cake mix

½ cup oil

3 eggs

2 (20 oz) cans crushed pineapple, undrained

¼ cup water

1 (8 oz) tub of Cool Whip

2 small packages of instant vanilla pudding mix

Preheat oven to 350ºF. Lightly grease a 9 x 13” cake pan. Set aside.

Mix cake mix, oil, eggs, water and one can of the crushed pineapple in a large bowl until all the ingredients are blended. Pour batter into the cake pan and bake for 40 minutes or until a toothpick comes out clean. Let cake cool in pan completely.

When the cake is cool, make the frosting. With an electric mixer on low speed, beat Cool Whip, pudding mix and the other can of crushed pineapple. Beat for about 3 minutes, making sure the pudding mixture has been fully dissolved.

Spoon the topping on the cake in a thick layer. Chill before serving or serve immediately.

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HUMMINGBIRD CAKE

TIME: Prep: 40 min. Bake: 25 min. + cooling

• 3 cups all-purpose flour

• 2 cups sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3 eggs

• 2 cups mashed ripe bananas

• 1-1/2 cups vegetable oil

• 1 can (8 ounces) unsweetened crushed pineapple, undrained

• 1-1/2 teaspoons vanilla extract

• 1 cup chopped walnuts

•

• PINEAPPLE FROSTING:

• 1/4 cup shortening

• 2 tablespoons butter, softened

• 1 teaspoon grated lemon peel

• 1/4 teaspoon salt

• 6 cups confectioners' sugar

• 1/2 cup unsweetened pineapple juice

• 2 teaspoons half-and-half cream

• Chopped walnuts, optional  

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add eggs, bananas, oil, pineapple and vanilla; beat until combined. Stir in walnuts.

    Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

    For frosting, in a large mixing bowl, beat shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in the cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.

--Taste of Home

Answer 2

This one is really rich tasting, but not very fattening. My friends are amazed at how good it tastes.

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick or biscuit/pancake mix

1 cup sugar

3 tablspoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tp vanilla

1 2/3 cup hot water

Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.        

Answer 3

7-UP POUND CAKE

2 sticks margarine

1/2 cup vegetable shortening

3 cups sugar

5 eggs

1 teaspoon lemon extract

3 cups all-purpose flour

1 (7-ounce) bottle 7-UP

Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan. Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7-Up alternately, beating after each addition. Bake for 1 1/2 hours, or until cake tests done.

nj

Answer 4

here are some videos for diffrent types of cake. hope i hepled you

Answer 5

Well , Its ...

Cake without Egg ?

Oh , yeah ...

Eggless cake recipe .

Bide , I have one ...itz type a simple .

You may like it !

I have chocolate one .

Here we go ..

Chocolate Cake

Ingredients:

1-1/2 cup flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water (or ice coffee)

2 tsp vanilla extract

2 tsp vinegar

Preparation:

Preheat oven to 375degreesF (190degrees C). Use a small brownie-size pan (no greasing required). Mix all the dry ingredients right in pan. Mix all the wet ingredients in separate bowl except the vinegar (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add the vinegar quickly and stir in — immediately put the pan in the oven and bake for 25 to 30 min. Cool thoroughly.

Alright , now ....its

Optional: after you add the vinegar, u can put some frozen cherries, raspberries or cranberries on top of the batter (or you can mix them in beforehand .



Hey , friend you may like it !

Try , one of my friend was eager

to ingest this chocolate cake ..

is yum!

Answer 6

A simple & easy receipe that i have always followed:

3 beaten eggs

6 oz sifted SR flour

6oz castor sugar

6oz butter

2oz of whatever you want i.e. choc chips/currants/mixed fruit/nuts

ive used 6oz of everything and half of 6 is 3, therefore 3 eggs, you can make it with 4oz = 2 eggs or 8 oz = 4 eggs and so on.

simply, by hand or food mixer cream butter & sugar

then in a  bowl beat eggs, and pour them into the butter mixture a bit at  a time beating constantly.

then add flour and fold in using back of knife. you can now add in your optional fruit etc...

the mixture should be smooth add into greased baking tin & cook

Answer 7

Here's Paula Dean's recipe for you. I've made it and it rocks!

Paulas Red Velvet Cake

For the Red Velvet Cake:

2 1/2 cups all-purpose flour (recommended: White Lily)

1 teaspoon baking soda

1 teaspoon cocoa

1 1/2 cups granulated sugar

2 eggs

1 1/2 cups canola oil

1 teaspoon vinegar

1 (1-ounce) bottle red food coloring

1 teaspoon vanilla

1 cup buttermilk

For the cream cheese frosting:

1/2 cup margarine

1 (8-ounce) package cream cheese

1 box confectioners' sugar, sifted

1/2 teaspoon vanilla

1 cup chopped lightly toasted pecans

For the Red Velvet Cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.

Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.

Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

For the cream cheese frosting:

This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.

Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

Answer 8

RICH FRUIT CAKE:

Ingredient: 1 ½ cup maida, 150 Gms butter, 1 cup castor sugar, 2 eggs, 1 tsp baking powder, ¼ tsp soda bicarbonate, 10 blanched chopped almonds, ¼ cup chopped walnuts, ¼ cup raisins, ¼ cup chopped  cashew nuts, 1 cup milk.

Method: Soak all the dry fruits in the milk for 2 hour. In a bowl, beat sugar and eggs till stiff, in another bowl beat the butter, add maida, beat, add soaked dry fruits, and rest ingredient, beat for a minute and add egg and sugar. Fold and pour it in a 10” to 12” greased tray and bake at 180oC for 45 minutes.

Answer 9

INGREDIENTS (Nutrition)

1/2 cup milk

1/2 cup grated semisweet chocolate

1 1/2 cups white sugar

2 eggs

3/4 cup sour cream

1 teaspoon baking soda

1 tablespoon water

2 cups cake flour

1/2 cup butter, softened



DIRECTIONS

1) Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

2) Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

3) Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

4) Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

5) Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.

Answer 10

PERFECT CHOCOLATE CAKE  

4 ounces unsweetened chocolate

1/2 c. milk

1 c. brown sugar, packed

1/4 tsp. Jamaican allspice

1 egg yolk

2 c. cake flour

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter

1 c. superfine sugar

2 egg yolks

3 T. water

1/2 c. milk

1 tsp. vanilla

1 Tbsp. dark rum

2 egg whites, whipped

Preheat oven to 350 degrees F. Grease 2 - 9 inch layer cake pans.

Whisk together chocolate, milk, allspice, brown sugar and one egg yolk in the top of a double boiler, stirring until a custard is formed and mixture thickens. Cool. Stir in baking soda and salt. Sift the flour onto waxed paper.

In bowl of electric mixer, whip the butter, gradually adding sugar and two egg yolks, one at a time, beating well after each addition.

In a cup, stir together 3 T. water, 1/2 c. milk, and 1 tsp. vanilla extract and 1 Tbsp. dark rum.

Add the flour mixture to the butter mixture alternating with the vanilla/milk/water mixture. Stir in the chocolate custard mixture and beat until smooth, approximately two to three minutes at medium speed of mixer.

In a clean bowl, using the wire whisk attachment of your electric mixer, beat two egg whites until soft peaks form; gently fold into cake batter.

Turn into greased layer cake pans. Bake at 350 degrees F. for about 25 minutes or until cake tester or toothpick inserted in center comes out clean.

Turn out onto wire racks to cool. Level with a serrated knife if required, then stack and frost with chocolate frosting.

Note: This recipe calls for superfine sugar, not to be confused with confectioners or 10X sugar. If you don't have superfine sugar you can pulse regular granulated sugar in the food processor to substitute. Domino supplies superfine sugar in 1 pound packages at the supermarket or in larger quantities at the bakery supply or foodservice outlet. Superfine sugar dissolves readily and works best for cakes, helping to produce a lighter texture.



=]

Answer 11

The best chocolate cake you will ever have!

INGREDIENTS (Nutrition)

    * 2 cups white sugar

    * 2 cups all-purpose flour

    * 1/2 cup butter

    * 1/2 cup vegetable oil

    * 1 cup water

    * 1/4 cup unsweetened cocoa powder

    * 1 teaspoon baking soda

    * 1/2 cup buttermilk

    * 2 eggs

    * 1 teaspoon salt

    * 1 teaspoon ground cinnamon

    * 1 teaspoon vanilla extract

    * 1/2 cup butter

    * 1/4 cup unsweetened cocoa powder

    * 1/4 cup milk

    * 4 cups confectioners' sugar

    * 1 teaspoon vanilla extract

    * 1 cup chopped pecans

    * add to recipe box Add to Recipe Box

      My folders:

    * add to shopping list Add to Shopping List

    * add a personal note Add a Personal Note

DIRECTIONS

   1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.

   2. Sift 2 cups white sugar and 2 cups flour together; set aside.

   3. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.

   4. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.

   5. Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.

   6. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.

   7. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Answer 12

Here's one for you.  That's "recipe" hon.

Chocolate Snacking Cake

1-1/3 cups (325 mL) all-purpose flour

1/2 cup (125 mL) unsweetened cocoa powder

1 tsp (2 mL) each baking powder and baking soda

1/2 tsp (5 mL) salt

1 cup (250 mL) packed brown sugar

1/2 cup (125 mL) each buttermilk and water

1/4 cup (50 mL) vegetable oil

1-1/2 tsp (7 mL) vanilla

Icing sugar (optional)

Preparation:

In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients. Add buttermilk, water, oil and vanilla; whisk until smooth. Scrape into greased 9-inch (2.5 L) square cake pan.

Bake in 350°F (180°C) oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool. Dust with icing sugar (if using). Cut into squares.

Answer 13

Hershey's Perfectly Chocolate Chocolate Cake recipe (recipe at bottom)

2 cups of sugar

1-3/4 cups all purpose flour

3/4 cups Hershey's cocoa

1-1/2 teaspoon baking powder

1-1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 vegetable oil

2 teaspoons vanilla extract

1 cup boilling water

"Perfectly Chocolate" chocolate frosting.

1. Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt into large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boilling water. (Batter will be thin). Pour batter into prepared pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool ten minutes; remove from pans to wire racks. Cool completely. Frost with frosting. 10-12 servings.

"perfectly chocolate" chocolate frosting

1/2 cup (stick) butter or margarine

2/3 cups hershey cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Enjoy! Hopefully this helped....it's making me hungry though! For variations for this recipe go to www.hersheys.com  click on quick and easy, then find cakes and frostings on the list. Scroll down to "perfectly chocolate" chocolate cake.

Answer 14

" Better Than s*x Cake " email me for the recipe. I'm on my way to the store right now.