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Cakes Recipes

Caramel Cake with Caramel Nut Frosting
Ingredients:

1/2 cup butter 1 1/4 cups white sugar 4 eggs 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 pinch salt 1/2 cup butter 1 teaspoon vanilla extract 1 cup chopped walnuts

Procedures:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth. Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean. Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

Note:


Chewy Butter Cake
Ingredients:

1 (18.25 ounce) package yellow cake mix 1/2 cup margarine, softened 3 eggs 4 teaspoons vanilla extract 1 (8 ounce) package cream cheese 4 cups confectioners' sugar

Procedures:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, margarine, 1 egg and 2 teaspoons vanilla. Press into a 9x13 inch pan. Using the same bowl, combine cream cheese, 2 eggs, 2 teaspoons vanilla and 4 cups confectioners' sugar. Mix together until smooth. Pour over cake mixture. Bake in the preheated oven for 35 to 40 minutes. Cake will rise up around sides of pan and look fallen when done. Allow to cool.

Note:


Coconut Layer Cake
Ingredients:

3/4 cup shortening 3/4 teaspoon salt 1 1/2 cups white sugar 2 cups milk 3 eggs 1 teaspoon vanilla extract 3 cups sifted all-purpose flour 4 1/2 teaspoons baking powder 1 teaspoon almond extract 1 cup flaked coconut 1/3 cup corn syrup 2 tablespoons water 1/4 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon vanilla extract 3/4 cup white sugar

Procedures:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 inch round layer cake pans. Separate eggs reserve 2 of the egg whites for the frosting. Cream shortening, add 1 1/2 cups of the sugar, beaten egg yolks, and 1 egg white; continue beating until well combined. Sift flour with baking powder and salt, mix with coconut and add alternately with milk and the almond extract to the shortening mixture. Pour batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cakes cool then remove from pans. Ice with Angel icing and sprinkle with shredded coconut on top and sides of cake after icing. To Make Angel Icing: Place the 2 egg whites, 3/4 cup white sugar, corn syrup, water, cream of tartar and salt in a double boiler over hard boiling water. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your choice of flavoring and keep beating until it is thick enough to spread easily. Spread over cooled cake.

Note:



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