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i get to make my own cake
for my birthday i get to make my own cake i am happy about this because i love to bake i want it be challenging but not super hard because i only get one chance i love chocolate and want something origanal[sp] any help would be great!!!! thnaks
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Want to answer more questions in the Domesticity category?
Maybe give some free advice about: Cooking?
Try making money bread
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ok heres a good recipe:
turn the oven in to 350 degreees
get chocolate cake mix from the store (or you can make your own)
put a package of chocolate chips in the batter
get a bunt pan and grease the inside of it
put half the batter in the pan
then take some candy bars of your choice (almond joy, snickers, butterfinger etc...) put it on top of the batter
pour the rest of the batter on top
put in the oven for 15 min it prob wont be done so keep checking it after the 15 min is up!
its super good hope you lik it!
ps you dont need to frost it but to make it look prettier you can melt chocolate chips and drizzle it down the side after the cake is done baking! :)
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VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE
Mango sauce enhanced with crystallized ginger complements this delicious low-fat cake.
1 1/2 cups sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 teaspoon cream of tartar
2 teaspoons vanilla extract
Powdered sugar
Thinly sliced crystallized ginger (optional)
Mango-Ginger Sauce
Chocolate Hazelnut Teacake
INGREDIENTS
1/2 cup butter
3 (1 ounce) squares bittersweet chocolate, chopped
2/3 cup white sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract
1/2 cup ground roasted hazelnuts
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan.
In a saucepan over medium heat, melt the butter, stir in the chocolate, remove from heat and stir until the chocolate is completely melted. Add the sugar and mix well. Combine the flour, baking powder and baking soda, stir into the chocolate mixture. Blend in the sour cream. Beat in the eggs one at a time, then stir in the vanilla. Finally, fold in the ground hazelnuts. Spread the batter evenly into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Potato Chocolate cake
INGREDIENTS
1 cup margarine
2 cups white sugar
4 eggs
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup prepared instant mashed potatoes
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the melted chocolate, vanilla and mashed potatoes. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Peanut Butter and choclate candy cake
INGREDIENTS
4 eggs
1 teaspoon vanilla extract
1 pinch salt
2 cups white sugar
2 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
2 teaspoons butter, melted
1 cup peanut butter
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
Bake for 20 to 25 minutes. Do not overbake.
While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Chocolate Butterschnapps Cake
INGREDIENTS
3 (1 ounce) squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 1/3 cups white sugar
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butterscotch schnapps, divided
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/4 cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
DIRECTIONS
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake. Decorate with slivered almonds
choclate banana cake
INGREDIENTS
1 (18.25 ounce) package white cake mix
1/3 cup vegetable oil
4 eggs
8 ounces sour cream
8 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips
1 banana, peeled and mashed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan.
Mix together cake mix, oil, eggs, sour cream, cocoa, chocolate chips, and banana, and beat for two minutes. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool in pan and dust with powdered sugar if desired. ENJOY!
German Chocolate Sauerkraut Cake
INGREDIENTS
2/3 cup butter
1 1/3 cups white sugar
3 eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups water
2/3 cup drained and chopped sauerkraut
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans, round or square.
Thoroughly cream together butter and sugar. Beat in eggs and vanilla.
Sift together cocoa, flour, baking powder, soda, and salt, and add alternately with water to egg mixture. Stir in the sauerkraut. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until a wooden pick comes out clean. Frost with your favorite chocolate or white frosting.
Cinnamon Chocolate Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
3 eggs
1 cup water
1/2 cup sour cream
1/3 cup vegetable oil
1 teaspoon McCormick® Pure Vanilla Extract
1 teaspoon McCormick® Ground Cinnamon
1 (16 ounce) container canned chocolate frosting
DIRECTIONS
Preheat oven to 350 degrees F. Grease sides and bottom of two 8-inch cake pans. Flour lightly.
Blend all ingredients in large mixer bowl at low speed 30 seconds or until moistened. Beat at medium speed for 2 minutes. Pour batter into pans and bake immediately.
Bake 35-38 minutes or until toothpick comes out clean.
Cool in pans on rack for 15 minutes. Remove from pans. Cool completely before frosting.
Butterscotch Chocolate Cake
INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy
DIRECTIONS
Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.
Raisin-Nut Chocolate Cake
INGREDIENTS
1 cup chopped walnuts
1 cup raisins
1 cup miniature marshmallows
1 (18.25 ounce) package chocolate cake mix
4 eggs
1 cup mayonnaise*
1 cup water
DIRECTIONS
In a bowl, combine the walnuts, raisins and marshmallows; set aside. In a mixing bowl, combine cake mix, eggs, mayonnaise and water. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in nut mixture.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 45-50 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.
these are all original, as you can tell by the titles, hope i helped.
xo
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How about a really delecious chocoloate fudge cake!!!Yum eh heres some recipes for it
[Link](Mouse over link to see full location)
[Link](Mouse over link to see full location) (you dont have to add rum )
[Link](Mouse over link to see full location)
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