342 quick butter cake Recipes

quick-cooking oats, water, all-purpose flour (about 6 3/4 oz), ground cinnamon, baking soda, salt, light brown sugar, chunky applesauce, honey, eggs, butter, light brown sugar, honey, coarsely chopped almonds, toasted, remaining ingredients, frozen fat-free whipped topping, thawed, ground cinnamon (optional)

quick cooking oatmeal, boiling water, sugar, brown sugar, flour, salt, baking soda, egg, shortening, melted butter, brown sugar, sweetened shredded coconut, chopped pecans, milk, vanilla

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

king arthur unbleached all-purpose flour, quick-cooking oats, sugar, baking powder, salt, egg, fat-free milk, canola oil, reduced-fat sour cream, fresh or frozen blueberries, quick-cooking oats, king arthur unbleached all-purpose flour, brown sugar, cold butter

white cake mix, quick-cooking oats, butter, melted, cherry preserves, water, pecans, finely chopped

chocolate cake mix, snack size puddings(3.5oz each)ready to eat in plastic cups, ripe bananas mashed up, cinnamon, melted margerine or butter, tub of chocolate frosting

quick-cooking oats, water, all-purpose flour (about 6 3/4 oz.), ground cinnamon, baking soda, salt, light brown sugar, chunky applesauce, honey, eggs, butter (for frosting ), light brown sugar (for frosting ), honey (for frosting ), coarsely chopped almonds (for frosting) toasted, frozen fat-free whipped topping thawed, ground cinnamon

sliced fresh or frozen rhubarb, sliced fresh strawberries, sugar, divided, quick-cooking tapioca, lemon juice, butter, softened, divided, egg, king arthur unbleached all-purpose flour, baking powder, salt, milk, heavy whipping cream , optional

potato chips, lump crabmeat , picked throught to remove any shells, tartar sauce, dijon mustard, black pepper, butter, thinly sliced into 6 pieces, lemon, cut into wedges

quick grits, cheddar cheese, grated to equal 2 cups, ground cumin, cayenne pepper, salt, freshly ground pepper, scallions, white and pale-green parts only, minced to equal 1/2 cup (save greens for garnish), shrimp, cooked, peeled, deveined and cut in half lengthwise, butter, plus more for pan, all-purpose flour, yellow cornmeal, vegetable oil, for sauteing, seven-pepper jelly

food cake mix , such as duncan hines moist deluxe, vegetable oil, eggs, semisweet chocolate chips, white faux buttercream, recipe follows, colored or swirled with your favorite color, licorice whips, crushed peppermint candies, crushed lemon drops, multicolored jimmies or nonpareils, white and dark chocolate chips, chocolate candies, colored decorating sugars, cereals such as corn pops , fruit rings or graham cracker cereal squares, unsalted butter, at room temperature, sugar, whole milk, at room temperature, vanilla extract

almonds , coarsley chopped, brown sugar, uncooked quick-cooking oats, unsalted butter or 2 tbsp unsalted margarine, softened, ground cinnamon, all-purpose flour, cake flour, baking powder, sugar, unsalted butter or 1 cup unsalted margarine, softened, almond paste, eggs, almond extract, vanilla, milk, powdered sugar, almond extract, milk, sliced almonds

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.

white cake mix, quaker oats (quick or old fashioned, uncooked), water, low-fat milk, egg whites, lightly beaten, canola oil, vanilla extract, almond extract, semisweet mini chocolate chips, powdered sugar, butter, softened (margarine ok), vanilla, marshmallow creme, shredded coconut (optional), semisweet mini chocolate chips

layer) package swiss chocolate cake mix, chocolate instant pudding mix, cola soft drink, vegetable oil, eggs, lightly beaten, mocha frosting, melted butter, baking cocoa, confectioners sugar, strong black coffee

coconut, chopped pecans, chocolate cake mix, butter, sofened cream cheese, powdered sugar

thick) slices brioche , recipe follows or other egg bread, or pain de mie (about 4 inches square), sliced boiled ham, swiss cheese, unsalted butter, eggs, mornay sauce, warmed , recipe follows, brioche, very warm water (110 degrees to 115 degrees f), active dry yeast (not quick-rising), cake flour, all-purpose flour, sugar, fine sea salt, eggs, at room temperature, unsalted butter, cut into 1-inch cubes, at room temperature , plus butter for the pans, mornay sauce, unsalted butter, diced (1/4-inch) spanish onion, kosher salt, all-purpose flour, milk, heavy cream , or as needed, bay leaf, black peppercorns, freshly grated nutmeg, freshly ground white pepper, grated comte or emmentaler cheese

water, quick oats, butter or 1/2-1 cup margarine, brown sugar, white sugar, well beaten eggs, flour, baking soda, cinnamon, salt, melted butter or 1 tsp melted margarine, canned cream or 1/2 cup canned milk, vanilla, brown sugar