Choosey Cake Recipes

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

CHOCOLATEY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F. Grease a 10 by 3-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. (I'll let you just grease, line the bottom of the pan, and lightly flour the sides if you're feeling lazy.)
• Place a large sifter or a sieve in a large mixing bowl. Add the flour, cocoa, baking powder, baking soda, and salt and sift.
• Add the sugar and whisk until combined.
• In another large bowl, whisk the eggs, milk, oil, and vanilla together.
• Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth.
• Carefully pour in the boiling water and stir until combined. (Watch the little ones with the hot water!)
• Pour the batter into the prepared pan. Bake in the center of the oven for approximately 50 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.
• Remove from the oven and let the cake stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment, and cool on a wire rack.
• Variation:
• Coffee Enhanced Chocolate Cake: Swap the cup of water for a cup of hot black coffee.

GOOEY BUTTER CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
• Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
• Bake for 40 to 45 minutes. Cool.

YELLOW CLOONEY CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

SUMMER SQUASH CHOCOLATE CAKE

Steps:

• Preheat over to 375 degrees F. Grease and flour a 13 x 9 pan, or if you want a layer cake, prepare two 9-inch round pans.
• Melt the chocolate and oil in a small saucepan over very low heat. Cream butter until light; add the sugar, eggs and vanilla. Beat well. Add the melted and cooled chcolate mixture and mix well. Sift or stir together the dry ingredients and stir them into the batter with the buttermilk. Mix the squash and nuts into the batter.
• Bake 13 x 9 cake for 40-45 minute and 9-inch pans for 35-40 min., or until a toothpick inserted into the center comes out clean.
• Cool the cake completely before frosting with whipped cream or your favorite frosting. Try this frosting:.
• 3/4 cup butter at room temp., 8 oz. cream cheese at room temp., 4 plus cups confectioner's sugar, and 1 teaspoon vanilla. Cream butter and cheese together until the mixture is light and fluffy. Add vanilla. Slowly add the confectioner's sugar until well blended, using more sugar if necessary to get a spreading consistency. Best stored in fridge.

HEALTHY BERRY BRAMBLE CAKE

Steps:

• Preheat oven to 170 degrees Celcius and grease a 2lb loaf tin.
• Mix the splenda and applesauce together in a large bowl until combined. Beat in the egg, egg white and vanilla.
• Sift in flour and baking powder and mix well. Finally fold in the raspberries.
• Transfer the mixture to the loaf pan and bake for approx 35 mins or until a skewer inserted in the centre comes out clean.

CHOOSEY CAKE

Steps:

• Cut margarine into chunks in medium saucepan.
• Add water and cocoa.
• Heat, stirring oftern until mixture comes to a boil.
• Remove from heat.
• Beat eggs together in medium bowl until frothy.
• Add vanilla and baking soda.
• Mix.
• Stir milk and vinegar together in small cup let stand for 5 minutes to sour.
• Add to egg mixture.
• Mix.
• Add butter mixture and beat on low.
• Add flour, sugar and salt.
• Beat on low to mix, Batter will be thin.
• Turn into 2 greased 8 inch (20cm) round cake pans.
• Bake in 350 F (175 C) oven for about 20 minutes until wooden pick inserted into the center comes out clean.
• Cool, and ice as you please.
• VARIATION: Works well as a slab cake pour batter into greased 9 x 13 inch (22 x 33 cm) pan.
• Bake in 350 F (175 C) oven for about 30 minutes.