Tag Archives: Cake

Banana chocolate cake

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Banana chocolate cake

Banana Chocolate Cake

This is easy to make and use up your over ripe bananas

Ingredients (serves 8)

* 1 1/2 cups wholemeal self-raising flour

* 3/4 cup self-raising flour

* 2/3 cup cocoa powder

* 1/2 teaspoon bicarbonate of soda

* 1 cup caster sugar

* 2 eggs, lightly beaten

* 2 large, over-ripe bananas, mashed

* 3/4 cup milk

* 1/2 cup vegetable oil

* Icing

* 1 1/2 cups icing sugar mixture

* 1 tablespoon cocoa powder

* 2 to 3 tablespoons milk, warmed

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin.
Sift flours, cocoa and bicarbonate of soda into a bowl.
Add husks from sieve.
Add sugar. Stir to combine. Make a well in the centre.

2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.

3. Spoon cake mixture into prepared tin. Smooth surface.
Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.
Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.

4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake.
Using a flat-bladed knife, spread over top.
Allow icing to run down sides. Stand for 20 minutes or until icing sets.

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Banana Coffee Cake

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Banana Coffee Cake

Banana Coffee Cake

Ingredients

  • 100g butter, softened
  • 3⁄4 cup packed soft brown sugar
  • 1 egg
  • 1 cup mashed very ripe banana
  • 11⁄2 cups self-raising flour
  • 1⁄2 teaspoon bicarb soda
  • 1⁄4 cup strong black coffee, cooled
  • 1⁄4 cup milk (optional)
  • 1⁄2 cup chopped pecans
  • 11⁄2 tablespoons soft brown sugar
  • 2 teaspoons ground coffee

Preparation method

1. Preheat oven to 180 C/160 C fan-forced. Grease a 20cm (base measurement) springform pan.

2. Cream butter and sugar until light and fluffy. Beat in egg, then banana, until blended. Fold in flour sifted with soda alternately with cooled coffee. (If mixture is thick, beat in milk.) Pour mixture into prepared pan.

3. Combine pecans, brown sugar and ground coffee; sprinkle over batter. Bake 35 minutes until cooked when tested with a skewer. Cool 5 minutes in pan; remove ring and serve warm.

Chocolate Cake Six layers

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Chocolate Vake Six layers

Chocolate Cake Six layers

Ingredients

  • 350g butter, softened
  • 2 teaspoons vanilla extract
  • 3 cups (660g) caster sugar
  • 8 eggs, separated
  • 11/2 cups (225g) self-raising flour
  • 1/2 cup (50g) cocoa powder
  • 11/2 cups (375ml) buttermilk
  • CHOCOLATE ICING
  • 600g dark eating chocolate, melted
  • 375g butter, melted
  • 3/4 cup (120g) icing sugar

Preparation method

1. Preheat oven to 180°C (160°C fan-forced). Grease two deep 20cm-round cake pans;
line bases with baking paper.
2. Beat butter, extract and sugar in large bowl with electric mixer until light and fluffy; beat in egg yolks, one at a time, until just combined. Stir in sifted dry ingredients and buttermilk.
3. Beat egg whites in clean large bowl with electric mixer until soft peaks form; fold into cake mixture in two batches. Divide mixture between pans. Bake about 1 hour or until cooked when tested. Cool cakes in pans.
4. CHOCOLATE ICING: Whisk chocolate and butter together in medium bowl; whisk in sifted icing sugar. Cool icing to room temperature; whisk until thickened and spreadable. Reserve half of the icing.
5. Split cakes into three layers; place one layer on plate, spread with some of Chocolate Icing. Repeat with remaining layers and icing. Spread reserved icing all over cake.Suitable to freeze. Chocolate Icing suitable to microwave.

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War Cake

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War Cake

War Cake

Ingredients
  • 1 cup seedless raisins or currants
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup
  • 1 cup boiling water
  • 1/3 cup fat, melted
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine raisins or currants, sugar, corn syrup, boiling water, melted fat, salt and spices in a saucepan. Place over moderate heat and simmer gently for 5 minutes. Cool.
  3. Add sifted flour, baking soda and baking powder; mix thoroughly and turn into a greased 9 x 5 x 3″ loaf pan. Bake for 1 hour.
Notes

This cake is deliciously moist and does not require icing, but if you want to ice the cake, simply beat 1 egg white until frothy. Slowly beat into the egg white 1/2 cup of boiling corn syrup. Beat until stiff peaks form. Whip in 1/2 teaspoon vanilla extract and ice the cake immediately.

Recipe Source…..www.recipelion.com

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Greek Coconut Lemon Cake

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Greek Coconut Lemon Cake

Greek Coconut Lemon Cake

Ingredients

  • 125 grams butter
  • 1 cup sugar
  • 4 eggs
  • 2 cups desiccated coconut
  • 1 cup self raising flour
  • Syrup
  • 1&1/2 cups sugar
  • 1 cup water
  • juice and grated rind of 2 lemons

Method

In a food processor cream butter and sugar until light and fluffy, add eggs. Add coconut and flour – mix well and pour into a 20cm square tin or loaf tin lined with baking paper. Bake in preheated oven at 200°C for 10 minutes then reduce heat to 150°C and bake a further 30 minutes or until cooked through when tested with a skewer. Stand for 5 minutes in the tin then pour over the prepared syrup – cool completely in tin before removing.

Syrup: Place all ingredients in a small saucepan – bring to boil, stir until sugar has dissolved. Reduce heat to simmer 5 minutes – pour hot syrup over cake.

Special Instructions: Serve warm with whipped cream as a dessert or in thin slices as an afternoon tea cake.

Recipe Source…..joseagar.com

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Cream Puff Chocolate Eclair Cake

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Cream Puff Chocolate Eclair Cake

Cream Puff Chocolate Eclair Cake

Ingredients

Pastry:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1 cup unbleached all purpose flour
  • 4 large eggs
Chocolate Filling:
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 3 tablespoons hot water
Cream Filling:
  • 4 cups milk
  • 8 oz. cream cheese, softened
  • 2 large (5.1 oz) pkgs instant vanilla pudding (or 3 small, 3.4 oz)
Topping:
  • 1 8-ounce container Cool Whip
  • Chocolate syrup

Instructions

  1. Preheat oven to 400 F.
For the Pastry:
  1. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
  2. Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
  1. Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
  1. In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
  2. Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.

Recipe Source…..amandascookin.com

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Pink Lemonade Layer Cake

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Pink Lemonade Layer Cake

Pink Lemonade Layer Cake

CAKE:

1 box white cake mix (plus ingredients needed according to box, eggs, oil, etc)
3 tbsp. sweetened pink lemonade drink powder
1 tsp. lemon zest

FROSTING:

1 pound powdered sugar, sifted (about 3 1/4 cups)
1 stick butter, softened
3 tbsp. frozen pink lemonade concentrate
1 tsp. vanilla
1 tsp. lemon zest
1 DROP red food coloring

Optional – sliced lemon for garnish

Preheat oven to 350 F. Spray 2- 8 inch round cake pans with non-stick cooking spray. Mix cake mix and lemonade powder. Prepare cake batter according to box directions. Stir in lemon zest and pour mix into pans evenly. Bake 30 minutes. Cool 10 minutes then invert on cooling rack and let cool completely.

For frosting beat all ingredients well. Transfer 1 cake to cake platter and frost. Place second cake on top and frost. Garnish with lemon slices.

Recipe Source…..amandascookin.com

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Kumara And Orange Cake with Cream Cheese Frosting

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Kumara And Orange Cake with Cream Cheese Frosting

Kumara And Orange Cake with Cream Cheese Frosting

Ingredients

  • 3 ½ cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 3 ½ cups brown sugar
  • 1 ½ cups sultanas
  • 1 ½ cups walnuts
  • 5 cups grated golden kumara, about 2 large kumara
  • 5 eggs
  • 350 ml oil
  • 2 tablespoons fresh orange juice
  • grated rind of 3 oranges

Method
Preheat oven to 180°C.  Spray a large deep 28 – 30 cm spring form cake tin with non-stick baking spray and line the base with non-stick baking paper.

Place all the dry ingredients in a large bowl.  Mix in the grated kumara.  In a separate bowl beat the eggs, oil, orange juice and rind together then mix into the dry ingredients.  Pour into the prepared tin and bake for 45 minutes, then turn the oven down to 160°C and bake a further 30 – 35 minutes, until pulling away from the sides of the tin and cooked in the middles when tested with a cake skewer.  Turn out and cool on a wire rack.  Frost when cold.

For the frosting – 
400 g cream cheese, not softened variety
100 g butter, softened to room temperature
grated rind of 2 oranges
4 cups, approximately, icing sugar

Beat all ingredients together until whipped smooth and a good spreading consistency, then frost the top of the cake.  Can chopped nuts can be sprinkled over if desired.

Recipe Source…..joseagar.com

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Funnel Cake

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Funnel Cake

Funnel Cake

Ingredients
For the funnel cake:
  • 1 cup (120g) flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup (120g) unsalted butter
  • 1 cup (250ml) water
  • 4 large eggs, lightly beaten
For the topping:
  • 20 strawberries
  • 2 tablespoons sugar
  • ¼ cup (62.5ml) water
  • 1 teaspoon vanilla extract
  • Icing sugar, to dust
  • Ice cream (optional)
Method
Prepare the funnel cake:
  1. In a bowl sift together the flour, sugar and salt. Set aside. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Using a piping bag with a round tip, pipe the smooth dough into hot oil (around 350°F) on medium heat in a small pan. If you use a smaller pan and cook one at a time you will get similarly sized funnel cakes. Pipe zig-zag shapes and circles around the pan. Make sure the oil is hot or the funnel cake will be hard instead of crispy. If the funnel cake gets brown too fast, turn down the heat or it will burn. Fry until golden brown, about two to three minute per side. Drain the funnel cakes on paper towels.
Prepare the topping:
  1. Combine everything but the icing sugar in a saucepan and cook on medium heat until the strawberries are soft, about fifteen minutes.
Assemble the funnel cakes:
  1. Using a sieve dust the funnel cakes with icing sugar. Top with strawberries and ice cream.  Recipe Source…..www.ironwhisk.com

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Boston Cream Cake

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Boston Cream Cake

Boston Cream Cake

Ingredients

1 package yellow cake mix (regular size)
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

Directions

Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving. 6-8 servings.
RecipeSource…..www.tasteofhome.com

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