Does anyone know a good cake recipie ?

Question

i need a really good cake recipe,

Answer 1

http://www.myhomecooking.net/german-choc...

German chocolate cake. This is the basic except replace the buttermilk with evaporated milk.  

Answer 2

Mascarpone Cheesecake with Almond Crust

Crust:

1 cup slivered almonds, lightly toasted

2/3 cup graham cracker crumbs

3 tablespoons sugar

1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/4 cup whipping cream

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.  

Answer 3

I use swans down cake flour and this is my fave cakes from them

1-2-3-4 Cake  





Cook Time: 25 to 30 minutes



The Ingredients:

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1 cup butter or margarine  

2 cups sugar  

3 cups sifted Swans Down Cake Flour  

3 teaspoons baking powder  

1/2 teaspoon salt  

4 eggs  

1 cup milk  

1 teaspoon vanilla  

1/2 teaspoon almond extract  



Baking Instructions:

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Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

Alternate Baking Pans                 Amount of Batter            Baking Time

Two 9-inch square pans                    3-1/2 cups each                40-45 minutes

13X9-inch plus                                 5 cups                              about 40 minutes                                                            9-inch layer or 1 dozen cupcakes      remainder                         25 to 30 minutes

4 dozen paper-lined muffin pans       pans half filled                  about 25 minutes

Note: If layers or cupcakes cannot be baked all at the same time, remaining batter may be held in refrigerator.

In high altitude areas, reduce baking powder to 2-1/2 teaspoons, and sugar to 1-1/2 cups; increase salt to 1 teaspoon, vanilla to 2 teaspoons and milk to 1-1/4 cups plus 2 tablespoons; substitute shortening for butter; bake at 375 degrees for 25 minutes.