Here you will find some divine cake recipes. Some fancy, some simple but always delicious! Please enjoy having your cake and eating it too!
If you have a cake recipe you'd like me to share here or a link to your blog or website about cake you can email me at TheDragonTempest@gmail.com , (no spam please!). Full credit to you for the recipe you submit will be listed with the recipe.
Chocolate Ice Water Cake
3/4 cup butter
2 1/4 cups granulated sugar
1 1/2 teaspoons vanilla
3 squares unsweetened dark chocolate, melted (I use the Nestle ChocoBake premelted chocolate)
3 cups cake flour
1 1/2 teaspoons soda
3/4 teaspoon salt (if using unsalted butter, use 3/4 tsp., otherwise, use 1/2 tsp. if butter is salted)
1 1/2 cups ice water
Cream butter, sugar and vanilla. Add eggs, beating well after each addition. Add melted chocolate; blend well. Sift together dry ingredients and add alternately with the ice water. Pour into three 9-inch layer cake pans. I always did mine in square pans, though, for selling. Bake at 350° for 25 to 30 minutes. Cool 5 to 10 minutes and remove from pans. Cool thoroughly before frosting.
Sour Cream Velvet Frosting (Fudge Like)
1 c. (6 oz.) package Nestlé’s Semi-Sweet Chocolate Morsels (I use dark chocolate AND semi-sweet)
1/2 c. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 1/3 c. sifted confectioners’ sugar
Melt over hot (not boiling) water Nestlé’s Semi-Sweet chocolate morsels. Remove from water. Blend in sour cream, vanilla and salt. Gradually beat in confectioners’ sugar.
Fills and frosts two 8- or 9-inch layers, and should end up as a fudge like consistency on the cake. Delicious!
Recipe Shared by Kris Roup, Thanks Kris!!!
Well, since it's fall, I thought I'd share an adaptation of a very old recipe for pumpkin cake that has been handed down from my great grandmother. Her recipe for yellow cake was pretty intense, so I've made it a lot easier by simply using a pre-packaged yellow cake mix. This recipe has been adapted for a tube cake for a prettier presentation.
For the cake you will need:
1 box of moist yellow cake mix
3/4 cup of sugar
1/4 cup of water
1/2 cup of oil
1 cup of cooked pumpkin
1 tsp of cinnamon
dash of nutmeg
First, combine all ingredients in a large mixing bowl, beating for 5 minutes, (preferably with a mixer).
Bake in a greased and floured tube pan at 350 degrees for about 35 minutes or until it's done. An easy way to tell if it's done is to touch the middle with your fingers, (don't get burned). If your fingers leave a slight print, it's done.
Allow the cake to cool and then frost with cream cheese icing.
For the icing you will need:
2 8 oz packages of cream cheese
2 sticks of butter softened
2 lbs of confectioners sugar
2 tsp of vanilla
1-2 cups of chopped pecans
Cream together the butter and cream cheese. Add in the sugar and vanilla, then beat until smooth.
Frost the cake and then take the pecans and sprinkle them over the cake, gently pressing them into the frosting.
An absolute must do for this cake that is absolutely necessary for success: You have to lick the icing and pecan off your fingers! Enjoy!
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