Chef Foundation

Archive for the ‘Cake Recipe’ Category

If you love making cakes that are simple to prepare but yet taste awesome, you will love this recipe, it was given to me by my 83 year old great aunt who used to make it for all of our family reunions and picnics. It uses ingredients you most likely have on hand. My family really enjoys this cake recipe because its different and tastes awesome. If you have a large enough rectangular cake pan, you can indeed make it in one pan instead of the 2 rounds called for in the recipe. I like to top mine with either vanilla or cream cheese frosting.

Graham Cracker Cake

3 cups graham cracker crumbs

1 tablespoon baking powder

1/4

When I first approached Toronzo Cannon about a recipe for this collection he admitted that he really didn’t cook.

When it comes to making a dessert cake that the entire family would enjoy, this is one of my favorites to make. What makes this cake so fantastic is it’s chocolate fudge-like consistency with the nutty crunchy topping. If you are a chocolate lover, then this one is for you.

Cake Ingredients:

1/2 cup butter, softened

2 oz. (2 squares) unsweetened chocolate

1 cup water

1 cup quick rolled oats

1 cup granulated sugar

1 cup brown sugar, firmly packed

1/2 cup chocolate flavored syrup

1/2 cup cold coffee

1 teaspoon vanilla extract

3 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Topping Ingredients:

1/3 cup butter, softened

1/4 cup whipping cream

3/4 cup brown sugar, firmly packed

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. Lightly grease a 13 x 9″ baking pan.

In a large saucepan, melt the butter and chocolate squares; stir in water. Bring chocolate mixture to a boil. Stir in the rolled oats, granulated sugar, brown sugar, chocolate syrup, coffee liquid, vanilla extract and eggs; mix until all ingredients are well combined. Stir in the all-purpose flour, baking powder and salt into the chocolate mixture, mixing well.

Pour the cake batter into your prepared baking pan. Bake in a 350 degree oven for 25-30 minutes or until the cake tests done when lightly touched in the center. You can also use a cake tester, if it comes out clean, it’s done.

In a medium-sized saucepan, combine all of the topping ingredients in the order that they are given. Bring to a full boil over medium heat, stirring the mixture constantly. Reduce heat and simmer for an additional 3 minutes or until the mixture has slightly thickened. Pour this hot mixture over your hot cake.

Place cake back into your oven and bake for an additional 3-4 minutes or until the topping is hot, bubbly and slightly browned. Remove cake from the oven and let it cool before serving.

This two-toned pound cake has a traditional vanilla layer, and then a delicious chocolate layer. The cake will take approximately 15 minutes to prepare and another 40 to 50 minutes to bake.

The recipe was given to me about 20 years ago by a local Mennonite woman, who was known in the neighborhood to be a great baker. She would often sell her made from scratch baked goods at our local farmer’s market.

When it comes to making pound cakes, I always recommend using genuine butter, as you don’t get the same taste results when you use margarine.

Ingredients:

1 1/4 cups butter, softened
2 1/2 cups granulated sugar
5 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup less 2 tablespoons milk
2 teaspoons vanilla extract
1/4 cup cocoa powder
confectioner’s sugar

Preheat oven to 325 degrees.

In a large bowl, cream together the softened butter with the granulated sugar, until light and fluffy. Beat in the eggs, one at a time, creaming together after each addition.

In a large bowl, sift together the all-purpose flour, baking powder and salt. Add this mixture alternately with the milk and vanilla, to the creamed mixture in your first bowl. Take out 2 cups of the cake batter and blend the powdered cocoa into the 2 cups you just removed.

Lightly spray a 10″ round tube pan with nonstick cooking spray. Alternately spoon the light and chocolate batters into the tube pan. Bake in a preheated 325 degree oven for 40 minutes or until the cake tests done in the center. Remove from oven and let cool for 15 minutes in the pan before removing it from the pan to cool on a wire rack.

Once the cake has completely cooled, sprinkle confectioner’s sugar on top. Store it an airtight cake container at room temperature or in the refrigerator.

When it is about baking cakes, then things can be quite interesting. Eating and baking cakes are among those activities, which are full of interest and experiments. If you have a sweet tooth and you love baking, then the fist thing that will come to your mind is going to be definitely a chocolate cake. Here you will get to learn to bake delicious chocolate cake. You just need to accurately follow the recipe of chocolate cake.

Note down the things that you will need in order to follow this cake chocolate recipe.

Equipments For Recipe Of Chocolate Brownie Cake
Nonstick baking mould Rubber spatula Electric beater Measuring spoons (tsp, tbsp) Parchment paper

Ingredients
4 eggs 100 gm white butter 125 gm granulated sugar 150 gm white flour 2 tsp baking powder 2 tbsp coco powder ½ tsp coffee essence ½ cup fresh cream 100 gm dark chocolate

Method

Melt butter with sugar in a glass bowl and beat it at low speed with the help of an electric beater. Once both these ingredients are mixed well, you will have to add eggs one by one. Keep beating the mixture, till it gets completely smooth and is blended well. Now in another bowl, swift flour, baking powder and coco powder and start mixing this dry ingredients with the liquid better that you have prepared in another bowl. Once you have added the dry ingredients, you are not supposed to use electric beater as it is the requirement of all chocolate cake recipes. With the help of a rubber spatula, fold the dry ingredients. Make sure that you have laid the parchment paper in the mould and grease it with the help of butter. Once you have greased the pan properly then pour the better in the mould. Put the mould in a preheated oven and bake it at 180 degrees centigrade. Bake it for 25-30 minutes.

Once you have taken the cake out of your oven then place it on the shelf of your kitchen. Melt dark chocolate pieces in a double boiler. Once the chocolate melts, then add cream in it. Mix the cream in melted chocolate properly and pour this mixture on your cake.

If you will follow this method for baking chocolate cake, then you will see that you are going to bake the best cake. This is one of those recipes of chocolate cakes, which turn out to be the perfect ones.

Snow may still be on the ground, but spring is right around the corner. What better way to celebrate the change of season than with a home-baked strawberry cake?

While strawberry season traditionally runs June through mid-August, these days, thanks to improvements in horticultural techniques, you can find ripe strawberries in the produce section of your favorite supermarket as early as April. And if you’re craving spring in February, you can use frozen strawberries. The cake will be just as delicious.

But put that box of Jello back on the shelf! You won’t need it, and you won’t need artificial food coloring either. This is strawberry cake as it was meant to be – melt-in-your-mouth luscious and 100% natural.

Ingredients:
-3/4 cup strawberry puree (recipe below)
-1/4 cup milk
-6 large egg whites
-1 Tbsp vanilla extract
-2 1/4 cup cake flour, sifted
-1 3/4 cup sugar
-4 tsp baking powder
-1 tsp salt
-12 Tbsp unsalted butter (1 1/2 sticks)

Yields: Two 8 inch cake layers

An hour before you begin, take the strawberry puree, milk, and eggs out of your refrigerator so they are at room temperature when you blend them. Half an hour later, take out the butter – it shouldn’t be at room temperature, but it will need to be “softened.”

Preheat your oven to 350. Line two 8 inch circular cake pans with aluminum foil, spray with baking spray (don’t overdo!) and lightly dust with flour.

Separate your egg whites. Then blend the strawberry puree, milk, egg whites and vanilla with a fork in a small bowl.

In the mixing bowl of a stand mixer, sift together the flour, sugar, baking powder and salt. Attach the bowl to the mixer, and then s-l-o-w-l-y begin beating in the butter. The resulting mixture should look like crumbs.

Add the strawberry puree blend to the mixing bowl, a little at a time. Beat the resulting mixture at medium speed for a minute until everything is blended. Scrape down the sides of the bowl, then mix for another 30 seconds.

Pour the mixture into the cake pans, dividing evenly and smoothing the tops. Bake for approximately 25 minutes – time will vary depending upon your altitude and how evenly your oven heats. The best way to tell if your cake is baked is always the old toothpick trick – stick a toothpick into the center of the cake and if it comes out clean, you’re good.

The cakes will need to cool for ten minutes before you turn them over onto your cake rack. And they should be at room temperature (another two hours) before you frost them.

Strawberry puree:

Three boxes of ripe strawberries or 24 oz of frozen strawberries

Yield: 1 and 1/4 cups strawberry puree.

If you’re using frozen strawberries, you will need to defrost them before you use them, making sure to remove all the excess liquid that you can.

Fresh strawberries will need to be washed, hulled, sliced and sprinkled with two teaspoons of sugar. Let them sit at room temperature for two hours before you use them.

After the strawberries are prepped, just pop them into a food processor or blender and hit “puree.”