Ingredients:
2 cups sugar
2 cups flour
3 cups grated carrots
1/2 cup walnuts
1/2 cup Wesson oil
2 teaspoons soda
4 eggs
1/4 teaspoon salt
Instructions:
Mix all ingredients. Put batter in a 9 x 13 cake pan. Bake at 350 degrees for 40 minutes.
Recommend:
Frost with Penuche Frosting
Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts
Best Chocolate Cake
This week I pulled my Betty Crocker cookbook to share some of my favorite recipes from this book. I've already posted one of my favorite recipes from this - check the archives for the Favorite Coffeecake recipe.
This from scratch chocolate cake is very rich, but worth the effort. And of course it wouldn't be complete without a great frosting recipe from the same cookbook.
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening or butter
2 eggs
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cooled)
Heat oven to 350 degrees. Grease and flour baking pan - 13 x 9 x 2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pans.
Bake oblong for 40-45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
This from scratch chocolate cake is very rich, but worth the effort. And of course it wouldn't be complete without a great frosting recipe from the same cookbook.
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening or butter
2 eggs
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cooled)
Heat oven to 350 degrees. Grease and flour baking pan - 13 x 9 x 2 inches, or two 9-inch or three 8-inch round layer pans. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pans.
Bake oblong for 40-45 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
Classic Strawberry Shortcake
Difficulty: **
Ingredients:
1 quart ( 4 cups) fresh strawberries, sliced
1/2 cup sugar
2 1/3 cups Original Bisquick
3 Tablespoons sugar
1/2 cup milk
3 Tablespoons butter, melted
3/4 cup whipped cream or Cool Whip
Slice strawberries and in medium bowl, oat with 1/2 cup sugar. Let stand 1 hour so fruit will become juicy.
Heat over to 425 degrees. In medium bowl, stir bisquick mix, 3 tablespoons sugar, milk and butter until soft dough forms. On ungreased cookie sheet, drop dough by large tablespoons to form approximately 1/2 cup biscuit.
Bake at 10 to 12 minutes or until golden brown. Split warm shortcakes. Top with strawberries and whipped cream.
Ingredients:
1 quart ( 4 cups) fresh strawberries, sliced
1/2 cup sugar
2 1/3 cups Original Bisquick
3 Tablespoons sugar
1/2 cup milk
3 Tablespoons butter, melted
3/4 cup whipped cream or Cool Whip
Slice strawberries and in medium bowl, oat with 1/2 cup sugar. Let stand 1 hour so fruit will become juicy.
Heat over to 425 degrees. In medium bowl, stir bisquick mix, 3 tablespoons sugar, milk and butter until soft dough forms. On ungreased cookie sheet, drop dough by large tablespoons to form approximately 1/2 cup biscuit.
Bake at 10 to 12 minutes or until golden brown. Split warm shortcakes. Top with strawberries and whipped cream.
Minty Chip Cupcakes
Difficulty: ***
Cupcake Ingredients:
Recipe modified from bakingbites.com.
Cupcake Ingredients:
- 1 1/3 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1/2 tsp Creme de Menthe
- 1/4 cup milk
- 2/3 cup mini chocolate chips
- Preheat oven to 350F. Line mini muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the Irish cream, Creme de Menthe and milk, then mix in the remaining flour mixture. Stir in chocolate chips.
- Distribute batter evenly into prepared muffin cups.
- Bake mini cupcakes for 10-12 minutes.
- A tester inserted into the center will come out clean when the cupcakes are done. Tops should be domed and very lightly browned. Cool on a wire rack before frosting.
- 4 tbsp butter, softened
- 2 cups confectioners’ sugar
- 2 tbsp milk or cream
- 1 tsp Creme de Menthe
- Mix all ingredients in a small bowl until smooth.
- Spread a medium thin layer on top of each cooled cupcake.
- 2-oz unsweetened chocolate
- 2 tbsp butter
- Melt chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth.
- Let cool for a few minutes, then transfer to a pastry bag.
- Drizzle an even coating of chocolate onto frosted cupcakes.
- If you do not have a pastry bag, you can use a zipped baggie with a hole cut in the corner.
- For a non-alcoholic version, substitute peppermint extract for Creme de Menthe.
- Peppermint schnapps also substitutes well for Creme de Menthe. (But is still an alcohol.)
Recipe modified from bakingbites.com.
Brownie Ice Cream Cake
Difficulty: *
Ingredients:
1 box Supreme Brownie mix with chocolate syrup pouch
Water, vegetable oil and eggs per brownie mix instructions
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed
2 tablespoons candy sprinkles
16 red marashino cheeries with stems, drained
1. Heat oven to 350 degrees. Line two 9-inch round cake pans with foil. Spray bottoms with cooking spray.
2. Make brownies as directed on box, except divide batter evenly between the pans. Bake 22 to 26 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from the pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plate. Cut each dessert into 8 wedges. Drizzle each piece with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Tips: Set up a dessert bar with ice cream toppings and syrups and extras such as strawberries, sliced bananas, nuts, candies. Let guests build their own desserts. Also, you can use your favorite favor of ice cream or a combination of ice creams to make it more flavorable.
Ingredients:
1 box Supreme Brownie mix with chocolate syrup pouch
Water, vegetable oil and eggs per brownie mix instructions
1/2 gallon vanilla ice cream, slightly softened
1 cup hot fudge topping, warmed
2 tablespoons candy sprinkles
16 red marashino cheeries with stems, drained
1. Heat oven to 350 degrees. Line two 9-inch round cake pans with foil. Spray bottoms with cooking spray.
2. Make brownies as directed on box, except divide batter evenly between the pans. Bake 22 to 26 minutes or until a toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from the pans.
3. Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
4. Remove desserts from pans; remove foil. Place on serving plate. Cut each dessert into 8 wedges. Drizzle each piece with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.
Tips: Set up a dessert bar with ice cream toppings and syrups and extras such as strawberries, sliced bananas, nuts, candies. Let guests build their own desserts. Also, you can use your favorite favor of ice cream or a combination of ice creams to make it more flavorable.
Easter Foods - Bunny Cake
Difficulty: ***
Thanks to Betty Crocker for this great, fun cake! I've used it for years. Your kids will love it!
1 box cake mix, your choice
Tray or cardboard, covered with foil
1 container Whipped fluffy white frosting
1 package shredded coconut
Construction paper
Jelly beans or small gumdrops
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. (Do not make a flat cake, you need layers).
2. Reserve 1 layer for another use or to make a second bunny (I make two bunnies). Cut 1 layer in half as shown in diagram below. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram below. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Thanks to Betty Crocker for this great, fun cake! I've used it for years. Your kids will love it!
1 box cake mix, your choice
Tray or cardboard, covered with foil
1 container Whipped fluffy white frosting
1 package shredded coconut
Construction paper
Jelly beans or small gumdrops
Green food color
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. (Do not make a flat cake, you need layers).
2. Reserve 1 layer for another use or to make a second bunny (I make two bunnies). Cut 1 layer in half as shown in diagram below. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram below. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
Irish Chocolate Cake
Difficulty: ***
Cake Ingredients:
2 cups self-rising flour or cake flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup of buttermilk or milk
1/2 cup butter or margarine (softened)
2 eggs
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cool)
Place all ingredients into a large mixer bowl. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Use cooking spray on a 13 x 9 x 2 inch pan, or two 9-inch pans. Pour batter into pans. Bake at 350 degrees. 9 x 13 - 40 to 45 minutes; layers 30-35 minutes. Use a toothpick inserted in the center to test whether it's done. It should come out clean.
Frosting Ingredients:
2 2/3 cups powdered sugar
2/3 cup butter
2 ounces melted unsweetened chocolate
3/4 teaspoon vanilla
2 tablespoons milk
3 tablespoons Irish creme liqueur
In a small mixer bowl, blend sugar, butter, chocolate, and vanilla on low. Gradually add milk and liqueur to desired consistency. Beat until smooth and fluffy.
WARNING: This recipe makes a lethally rich chocolate cake! [Evil grin!] Enjoy at your own risk!
Cake Ingredients:
2 cups self-rising flour or cake flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup of buttermilk or milk
1/2 cup butter or margarine (softened)
2 eggs
1 teaspoon vanilla
4 ounces melted unsweetened chocolate (cool)
Place all ingredients into a large mixer bowl. Blend 1/2 minute on low speed. Beat 3 minutes on high speed. Use cooking spray on a 13 x 9 x 2 inch pan, or two 9-inch pans. Pour batter into pans. Bake at 350 degrees. 9 x 13 - 40 to 45 minutes; layers 30-35 minutes. Use a toothpick inserted in the center to test whether it's done. It should come out clean.
Frosting Ingredients:
2 2/3 cups powdered sugar
2/3 cup butter
2 ounces melted unsweetened chocolate
3/4 teaspoon vanilla
2 tablespoons milk
3 tablespoons Irish creme liqueur
In a small mixer bowl, blend sugar, butter, chocolate, and vanilla on low. Gradually add milk and liqueur to desired consistency. Beat until smooth and fluffy.
WARNING: This recipe makes a lethally rich chocolate cake! [Evil grin!] Enjoy at your own risk!
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