105 cake baked it Recipes

butter cake mix, eggs, sour cream, vanilla extract, white sugar, vegetable oil, chopped pecans, butter, white sugar, buttermilk, baking soda, ground cinnamon, brown sugar

brown sugar ; packed, flour ; all purpose, cocoa powder; unsweetened , sifted, baking soda, baking powder, cinnamon, salt, egg, egg white, buttermilk, coffee; strong, oil ; vegetable, icing, cocoa powder; unsweetened , sifted, sugar; granulated, cornstarch, milk ; skim, corn syrup, vanilla, toppings: coconut , chopped nuts, grated chocolate and or some whipped cream.

shredded carrot (will be about 5-6 cups baby carrots), low-fat buttermilk, eggwhites (or 3 eggs, or 6 egg whites) whipped, sweetner (such as stevia, or splenda), brown splenda (or 3/4 packed brown sugar ), unsweetned applesauce, baking soda, baking powder, light margarine (blue bonnet or i can tsp believe it s not butter) melted, ground cinnamon, salt, nutmeg, ginger, vanilla, non-fat greek yogurt, all-purpose flour, lemon juice, orange zest, pineapple crushed , *optional, coconut flaked , *optional, raisins *optional, walnuts chopped , *optional, greek yogurt, stevia, splenda , or powdered sugar add more according to tatse, fat-free cream cheese depending on preferences, powdered sugar ** only add this is you use stevia or splenda in your frosting ., vanilla

butter, sugar, eggs, beaten, flour, cocoa powder, milk, baking powder, vanilla extract, butter, baking chocolate (melted , you can melt it with little milk), milk, sugar, cornflour

eggs, vegetable oil, fruit sugar, vanilla extract, all-purpose wholeweat flour, baking soda, baking powder, salt, ground cinnamon, whole grated nutmeg, grated carrots, squirts of angostura bitters (if you have it), margarine, cream cheese, softened, vanilla extract

chocolate cake mix, tomato soup, baking soda, eggs, cream cheese, softened, butter, vanilla extract, sugar , sifted, about 1 lb

unsalted butter , cut into pieces, freshly brewed coffee, water or milk, unsweetened dutch-process cocoa, all-purpose flour, granulated sugar, baking powder, fine salt, baking soda, sour cream, eggs, room temperature, pure vanilla extract, sugar , for dusting, semisweet chocolate, finely chopped, canned unsweetened coconut milk, corn syrup, unsweetened coconut chips or shredded coconut, lightly toasted, equipment : 12 cup jumbo muffin tin

all-purpose flour, baking soda, baking powder, salt, eggs, granulated sugar, butter, softened, vanilla extract, lemon extract, lemon juice, vegetable oil, lemon icing, powdered sugar, whole milk, lemon extract, preheat oven to 350o., combine flour , baking soda, baking powder & salt in a large bowl. use an, electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract, lemon juice in a medium bowl. pour wet ingredient into dry ingredients, blend until smooth. add oil & mix well ., pour ingredients into a well-greased 9x5-inch loaf pan. bake for 45 minutes, until a toothpick stuck into the center of the cake comes out clean ., make the lemon icing by combining ingredients in a small bowl with electric, mixer on low speed. when the lemon loaf is cool , remove it from the pan, frost the top with the lemon icing. when the icing has set up, slice the, into eight 1-inch-thick slices.

chocolate cake mix (and ingredients to make it), flour, soft butter, sugar, milk, melted butter, vanilla, water, egg, baking chocolate, powder sugar

unsalted butter room temperature, sugar, eggs, cocoa, salt, vanilla, buttermilk, cake flour, white vinegar, baking soda, cream cheese filling and frosting , recipe follows, cream cheese at room temperature, unsalted butter at room temperature, powdered sugar, vanilla, make sure the oven is preheated to correct temperature., always level cakes before stacking them ., make sure the cakes have cooled completely to room temperature before frosting., check icing to be sure it is very smooth., try a variety of different decorating tips available at craft and specialty stores to create interesting effects with your icing., practice using your pastry bags before you attempt writing on your cake, melted chocolate is great to write with.

day, by lillian burns hudson, how i remember saturdays, in the days long gone by, when mother in the kitchen, was baking bread and pie., how anxiously i waited, then mother took a mixing bowl, began the chocolate cake ., she beat the eggs and sugar well, other things, then with a big spoon stirred it, till the batter stood in rings., batter looked delicious, as she placed it in the pan, then set the bowlon the table . . ., when our fun began ., i remember as though twere yesterday, how my mother , gentle soul, would smile and look at me and say, now you can lick the bowl., quick chocolate cake, in a large bowl place the following ingredients, sugar, egg, milk, cocoa, butter, flour sifted with, salt, baking powder, soda

tea cakes, sugar, eggs, butter, room temp ., sweet milk, all purpose flour, baking powder, vanilla, tea cake icing, powdered sugar, vanilla, softened butter, enough milk to bring to right consistency for frosting, paste food colors, also, it s good to have on hand the following, tiny nonpareils, cinnamon red-hots, melted semisweet chocolate for veins, bark, teddy bear fur, etc., chocolate chips for eyes, etc., colored sugars

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

flour, whole-wheat cake flour, baking powder, salt, agave nectar, low-fat silken tofu, orange juice, grated orange peel

canned fruit , with juice (i like peaches), oil, baking soda, cinnamon, sugar, flour, salt, nutmeg, raisins (optional), walnuts (optional), coconut (optional)

granulated sugar, water, all-purpose flour, baking powder, baking soda, granulated sugar, butter, softened, egg yolks, vanilla, egg whites, recipe browned butter frosting (follows), chopped assorted candy bars (if you use candy bars with caramel in it, you might freeze them before chopping them in food processor.), coarsely chopped assorted candy bars, such as hershey s, mars, nestle, or other (optional)

cornstarch, frozen sweetened sliced strawberries, cinnamon (if you ve never tried saigon , do try it!), flour, white sugar, brown sugar, butter, chilled (best if you do not substitute margarine), baking powder, baking soda, a couple pinches of salt, buttermilk, egg, beaten

all purpose flour, baking powder, salt, sweet butter, sugar, eggs, vanilla extract, milk, chocolate syrup , stir it well, baking soda, orange extract