126 double butter cake cream Recipes

cream cheese (8 oz each), butter (2 1/2 sticks), sugar, salt, eggs, cake flour, lemon extract, vanilla flavor, lemon juice (optional..i was going for a stronger lemony flavor!)

cream cheese, softened, eggs, room temperature, lemon cake mix, ground cinnamon, ground allspice, grated lemon , rind of, milk, room temperature, milk, butter, powdered sugar, fresh lemon juice, grated lemon , rind of

flour, sugar, softened butter, sour cream, egg, baking soda, baking powder, almond extract, sugar, softened cream cheese, egg, raspberry preserves, sliced almonds

bittersweet chocolate, vegetable oil, all-purpose flour, unsweetened cocoa powder, baking soda, salt, unsalted butter, softened, sugar, eggs, vanilla extract, white vinegar, milk, white chocolate chips, sour cream, unsalted butter, softened, sugar, chocolate curls, to garnish (optional)

butter, at room temperature, brown sugar, eggs, unsweetened chocolate, melted, vanilla, all-purpose flour, unsweetened dutch cocoa, baking powder, baking soda, salt, milk, sour cream

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

cake flour (not self-rising), salt, baking soda, double-acting baking powder, poppy seeds, unsalted butter, softened, sugar, freshly grated orange zest, eggs, separated, sour cream, vanilla, cream of tartar, fresh orange juice, grand marnier or other orange-flavored liqueur, sugar, julienne strips of orange zest (preferably removed with a zester), mixed berries, sugar for sifting over the cake, creme fraiche as an accompaniment, chill time included in prep time

cake flour (not self-rising), salt, baking soda, double-acting baking powder, poppy seeds, unsalted butter, softened, sugar, freshly grated orange zest, eggs, separated, sour cream, vanilla, cream of tartar, fresh orange juice, grand marnier or other orange-flavored liqueur, sugar, julienne strips of orange zest (preferably removed with a zester), mixed berries, sugar for sifting over the cake, creme fraiche as an accompaniment

butter or margarine, softened, sugar, eggs, all-purpose flour, baking powder, baking soda, salt, divided, sour cream, coconut extract, almond extract, divided, flaked coconut, sweetened condensed milk, all-purpose flour, sugar, almonds, chopped, butter or margarine, cut into pieces

cream cheese softened, butter, sugar, cornstarch, egg, milk, vanilla, food cake mix, eggs, oil, water

butter, semisweet chocolate pieces (1 cup), eggs, egg yolks, sugar, vanilla, all-purpose flour, unsweetened cocoa powder, pecan halves, toasted, sugar, brown sugar, dark corn syrup, whipping cream

butter, at room temperature, brown sugar, eggs, unsweetened chocolate, melted (see note ), vanilla, all-purpose flour, dutch-processed unsweetened cocoa, baking powder, baking soda, salt, milk, sour cream

butter or margarine, softened, sugar, vegetable oil, eggs, milk, sour cream, vanilla, flour, baking powder, baking soda, baking cocoa, cinnamon, shredded zucchini, chocolate chips

cream cheese, white wine, double cream, sunflower oil or 1 tbsp other vegetable oil, vanilla extract , to taste, eggs, granulated sugar (about 3 tbsp, i think), plain flour (about 3 tbsp, i think), baking powder, caster sugar, unsalted butter, softened, double cream, caster sugar, double cream, crunchy peanut butter

butter , for coating cake pans, sugar, cake flour, cornstarch, baking soda, salt, unsweetened cocoa , preferably dutch process, instant coffee, boiling water, sour cream, vanilla extract, egg whites, at room temperature (you may want to save yolks to use in the frosting), unsalted butter, melted, but not hot, soft and creamy double chocolate frosting, egg substitute , or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary, unsweetened cocoa, instant coffee, vanilla extract, salt, unsalted butter, at room temperature, unsweetened chocolate, melted, sugar (sifted if it contains hard lumps), light corn syrup

butter , for coating cake pans, sugar, cake flour, cornstarch, baking soda, salt, unsweetened cocoa , preferably dutch process, instant coffee, boiling water, sour cream, vanilla extract, egg whites, at room temperature (you may want to save yolks to use in the frosting), unsalted butter, melted, but not hot, soft and creamy double chocolate frosting , recipe follows, special equipment : 2 (8-inch) cake pans, egg substitute , or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary, unsweetened cocoa, instant coffee, vanilla extract, salt, unsalted butter, at room temperature, unsweetened chocolate, melted, sugar (sifted if it contains hard lumps), light corn syrup

cake flour , sifted, double-acting baking powder, salt, sugar, grated zest of 3 lemons or 2 oranges, eggs, at room temperature, creme fraiche, homemade or storebought, or heavy cream, at room temperature, dark rum (for the lemon cake) or grand marnier (for the orange cake), unsalted butter, melted and cooled

sour cream, hersheys chocolate syrup, water, plain brownie mix, food cake mix , 1/2 box (18.25 oz), eggs, amaretto or 2 tsp almond extract, vanilla extract, almonds, toasted & chopped, semi-sweet chocolate chips, butter or 3 tbsp margarine, half-and-half cream, vegetable oil, amaretto or 1 tsp almond extract, toasted chopped almonds (optional)