I need somee cakee recipes ideas?

Question

any ideas or websitess - has to be easy enough for me

10 point best answerr

Answer 1

I have hundreds in my cooking group all divided by type, white, yellow, bundt. pound, etc. Free to join and no obligations.

http://groups.msn.com/CookingWithKay

Answer 2

APPLE CAKE *****

(Serve 4 – 6. OR 1! I could have eaten the whole thing!)

Cream together ½ cup butter

½ cup sugar

Add 1 egg

1 t baking soda

1 t cinnamon

1 t nutmeg

Blend in 1 cup flour

Add 2 1/2 cups coarsely chopped apples

½  cup chopped pecans

Bake in 9” round or square pan at 350 for 1 hour.  (Check at 45 min.)

Can be refrigerated for a week. (HA!)

HOT CARAMEL SAUCE

1 stick butter

1 small can evaporated milk

½  to one cup brown sugar

Boil to desired consistency – about 5 minutes.

Top with whipped cream or vanilla ice cream.  

Answer 3

go marthastewart.com

its just delicious ...

Answer 4

golden caramel cake

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup milk

1/2 cup butter or margarine, melted and cooled

1/4 cup sugar

1 teaspoon vanilla

1/8 teaspoon baking powder

3 eggs

Caramel Icing

1/2 cup butter or margarine

1 cup powdered sugar

1/2 cup reserved cake batter

1/2 cup evaporated milk

1 teaspoon vanilla

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.

2. In medium bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.

3. Bake and cool as directed on cake mix box.

4. To make icing, heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

High Altitude (3500-6500 ft): Increase milk to 1 1/4 cups. Omit sugar and baking powder.

Answer 5

DARK CHOCOLATE CAKE

1/2 cup cocoa

milk (see note below)

4 tablespoons Crisco or butter

1 cup sugar

1 egg yolk

1 cup flour

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

Preheat oven to 350°F.

In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.

Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.

Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa).

Bake for about 40 minutes or until cake tests done.

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BREAKFAST COFFEE CAKE

1 pkg. dinner rolls (24)

1 pkg. butterscotch pudding (regular)

1 t. cinnamon

1 c. brown sugar

Combine sugar, cinnamon, and pudding and set aside. Grease bundt pan and place rolls on bottom and sprinkle sugar mixture over top. Cover with foil and let stand over night.

Bake at 350 for 30 minutes

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EASY PINEAPPLE CAKE

1 white cake mix

1 can eagle brand milk

1 can crushed pineapple

1 large cool whip

Bake cake according to directions on the package. Poke holes in cake and add Eagle brand sweetened condensed milk, then crushed pineapple and cool whip.

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COCONUT CAKE

1 pkg. deluxe white cake mix

1 (6 oz.) pkg. fresh frozen coconut

1 c. milk

1 c. sugar

1 (12 oz.) carton non-dairy whipped topping

Prepare cake mix as directed on package for sheet cake recipe. While cake is baking, combine half of the coconut with the milk and sugar; set aside. Remove cake from oven and pour coconut mixture evenly over cake. Cover with foil and refrigerate 3 to 4 hours or overnight. Spread whipped topping over cake. Sprinkle with remaining coconut. Store in refrigerator.

Serves 12 to 15.

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EASY BLACK FOREST CAKE

Bake 1 sour cream chocolate cake mix according to box instructions. Bake in 2 round layer cake pans.

FILLING:

2 boxes vanilla instant pudding

2 env. Dream Whip

1 c. milk

Mix with electric mixer until creamy. Spread half over each layer of cake. Put layers on top of each other. On top layer spread Cool Whip (or whipped cream). Finally, spread 1 can cherry pie mix over whipped cream. This is a very easy cake that takes only a little over an hour to make, but looks like it took all day.

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EASY ICE CREAM CAKE

Preparation time: 20-30 minutes. Freezing time: 8 hours or overnight.

For an exciting finale to any meal, make this easy-to-prepare, hard-to-resist, layered ice cream cake that contains everyone's favorite flavors. It scores high in every way; it is spectacular in appearance, delicious to the taste, and best of all, it can be prepared ahead.

For one 8 inch ice cream cake you will need: 3 c. chocolate ice cream, slightly softened 5 Heath bars or 5 oz. English toffee, coarsely chopped 4 tbsp. chocolate syrup 3 tbsp. coffee liqueur 3 c. vanilla ice cream, slightly softened

1. Layer the bottom of an 8 inch springform pan with 1 1/4 cups of the macaroon crumbs.

2. Spread the chocolate ice cream evenly over the crumbs.

3. Sprinkle 4 of the crushed Heath bars over the ice cream.

4. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.

5. Cover with the remaining 1 cup macaroons.

6. Layer the vanilla ice cream over the macaroons.

7. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.

8. Cover and freeze at least 8 hours or overnight.

9. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.

Tips: Other cookies, such as chocolate wafers or vanilla cookies, can be substituted for the macaroons.

Good served with: Crisp butter cookies and piping hot coffee.

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hope this helped and good luck =)

Answer 6

www.duncanhines.com has lots of cakes that start with a mix that are great.

www.allrecipes.com has tons of recipes that are rated to let you know how good they are.

I love a good box cake that is "doctored up" to taste better. I have the "Cake MIX Doctor" recipe book that is wonderful. Good Luck.

Bethany