Whats your Favorite recipe? Swap

most of the tried and true recipes are already posted in the recipe section.

I'm sure that there are many good recipes posted, but that doesn't mean we can't share our favorite. Besides, quite honestly, they are not all good. I think this is a great idea. I wish I had a recipe that I swore by to contribute. I'm not sure if I'm just sick of tasting white cake from all the attempts, but I wish I could find "the one" if it exists.

Angie

My all time favourite cake that I make is not mine but was given to me by Nati.... CARAMEL MUD CAKE..... not sure if its posted on the site... I know her caramel mudcake cupcakes are and so is the dark chocolate mud cakes and they are also divine...

This one I got six years ago from my decorating instructor Amy Malone in La Mesa, Ca.

Mrs. Saul's Chocolate Cake

2 C flour
2 C sugar
2 sticks butter
4 T cocoa (mix with cinnamon)
1 C water
1/2 C buttermilk
1 t. cinnamon
1 t. baking soda
2 eggs, slightly beaten
1 t. vanilla

Sift flour; mix in bowl with sugar. In medium saucepan, boil butter, cocoa, and water. Pour hot mixture over flour and sugar mixture; mix well with large spoon. Add buttermilk, cinnamon, soda, eggs, and vanilla; mix well. Pour batter into greased and floured 8x12 pan. Bake in preheated 350 degree oven for 20-25 minutes. Do not underbake!

This cake is light and airy. It is great with raspberry filling!!!! It's one of my most requested chocolate cakes!!! It's also great with a milk chocolate ganache filling. It tastes like a big s'more if you cover it with MMF!!!!!


Enjoy,



Amy

1 box of DH french vanilla
3 eggs
1 cup whole milk
8 tbs of butter (melted)
1/2 tsp cherry extract (you can add up to 1 tsp depending on your taste)
1 tsp almond extract

Combine ingredients and mix on low for 1 min. Increase speed to medium for 2 min. Bake at 350 for about 27-29 min. (9 in. round)


I made this for my mom's birthday last weekend and my SIL who is from Slovakia said that this was the best american cake she's had.

Ooooooh!!! That sounds yummy!!!!!!!!!!!!! I just might have to make some cupcakes with that recipe. It sounds like a great cupcake recipe maybe with a cream cheese frosting!!!!!


Amy

Don't know if this one qualifies, but I have made so many of these lately I am just about sick of them. They are sooooo delish, so here it is

Chewy Jumbo Chocolate Chip Cookies

3 1/4 cups plain flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cup white sugar
1 1/4 cup brown sugar
1 1/2 cup butter (softened to room temp)
1 tablespoon vanilla 2 eggs
2 cups chocolate chips

Sift plain flour and cake flour, baking powder and soda set aside.
Blend in mixer sugars and butter until creamy (about 2 minutes), add vanilla and eggs (one at a time). Add flour mixture and blend again for about 2 minutes or until well blended. Mix in chocolate chips with wooden spoon. Use a cookie scoop(I used a large scoop) or drop with a spoon on ungreased cookie sheet. Bake at 375 degrees for 10 to 14 minutes,just until brown around edges, DO NOT OVERBAKE.

Cakemommy
The recipe sounds devine!! I'd love to try it, now is 2 sticks of butter around 1 pound?? In Australia butter comes in @1/2 pound and @1 pound packets, we dont get sticks.
cheers
Nati

Nati, I beleive that would be 1/2 pound

Nati:
1 stick of butter is 8Tbsp.
1 stick = 1/4 pound.

So her recipe needs 1/2 pound

Thanks ladies
Im going to have to try this cake, sounds wonderful : )

Hi cakemommy,
Got 2 questions....which is the cocoa you add? I was thinking of using the Hershey's unsweetened? Also, would this be enough for a regular 8 x 3 pan?

Thanks for sharing this recipe, it sounds delicious!

Naty

my favorite cheesecake recipe: I made this up one day when I was dying for some cheesecake and didn't wanna spend 10 bucks for a 4 inch one at the store LOL It's incredibly simple and bakes up perfectly every time with no cracks in the top or anything.



2 8oz. packages of cream cheese (room temp.)
2 lg. eggs (room temp.)
1/2 cup granulated sugar
1 tsp. vanilla
pinch of salt

Pour into graham cracker crust, bake @ 350 for 40 min. cool, refrigerate at least 3 hrs. before serving!!!

edited to say: This recipe fills a standard store bought graham cracker crust perfectly, If you want to make your own say with a deeper pan, this recipe can be doubled and even tripled with great success.

I wanted to also share mine.........


BUTTER PECAN FROSTING
2 tbs. unsalted butter, softened
1 (8 oz) pkg. cream cheese, softened
1 (3 oz) cream cheese, softened
1/2 c. butter, softened
1 box (16oz) confectioner's sugar, sifted
1 tsp. vanilla extract
1 1/4 cup chopped pecans

Melt 2 tbsp. butter in a skillet, add pecans and cook over med. heat 10 minutes stirring constantly until pecans are toasted. Set aside and let cool completely.

In bowl cream 1/2 cup butter till creamy, add cream cheeses, continue beating. Add sifted sugar. Fold in cooled pecans and add vanilla extract.

Note: This recipe is for 9-inch cake layers. I had leftover frosting because my cake was 8-inches.

PD. I have also grounded the toasted almonds then added it to the frosting. It is perfect for icing and piping on the cake this way.

Butter Pecan Frosting Recipe from: Christmas with Southern Living, 1996

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Great American Cakes
by Barbara Kafka
Gourmet December 1987

Yellow Cake Layers

Makes two 8-inch layers

2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
3 large eggs at room temperature
3/4 cup milk
1 teaspoon vanilla extract

Into a bowl sift together the flour, baking powder, and salt.

In a large bowl with an electric mixer cream the butter, add sugar gradually, beating, and beat the mixture until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the flour mixture and the milk alternately in batches, beginning and ending with dry ingredients, add the vanilla, and beat the batter until it is smooth.

Divide the batter between 2 lightly greased and floured 8x1 1/2-inch round cake pans, smoothing the top, rap each pan on a hard surface twice to expel any air bubbles.

Bake the layers in the middle of a preheated 350-degree F oven for 25 to 35 minutes, or until a tester inserted in center comes out clean and the layers pull away slightly from the sides of the pans. Let the layers cool in the pans on a rack for 8 minutes, run a thin knife around the edge of each pan, and invert the layers onto the racks. Let the layers cool completely.

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CARROT CAKE WITH MAPLE ICING
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger*
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup

12 walnut halves (for garnish)

For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Makes 12 servings.

* I do not use the ginger, but add 1/2 cup raisins previously soaked in rum, to the batter instead. I use the butterpecan frosting (above) instead of the maple frosting.

This recipe is from Bon Appétit Magazine, published September 1999

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Also very, very, good is the recipe for "No Fail Sugar Cookies".....its the one I use, I think its posted here on CC.

Regards,
Naty