Hot milk cake

TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling

MAKES: 12-16 servings

Ingredients

 4 eggs
 2 cups sugar
 1 teaspoon vanilla extract
 2-1/4 cups all-purpose flour
 2-1/4 teaspoons baking powder
 1-1/4 cups 2% milk

 10 tablespoons butter, cubed

Directions

1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored.
Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and
baking powder; gradually add to batter; beat at low speed until smooth.
2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat
just until combined.

3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Chocolate Truffle Cake Recipe

4.
TOTAL TIME: Prep: 35 min. + chilling Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

 2-1/2 cups 2% milk

 1 cup butter, cubed
 8 ounces semisweet chocolate, chopped
 3 eggs
 2 teaspoons vanilla extract
 2-2/3 cups all-purpose flour
 2 cups sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 FILLING:
 6 tablespoons butter, cubed
 4 ounces bittersweet chocolate, chopped
 2-1/2 cups confectioners' sugar
 1/2 cup heavy whipping cream
 GANACHE:
 10 ounces semisweet chocolate, chopped
 2/3 cup heavy whipping cream

Directions

1. In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove
from the heat; let stand for 10 minutes.
2. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until
smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and
mix well (batter will be thin).
3. Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a
toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire
racks to cool completely.
4. For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream
until smooth.
5. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a
spreading consistency.

6. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with
remaining cake layer. Spread ganache over top and sides of cake. Store in the
refrigerator.Yield: 16 servings.

Toffee Poke Cake Recipe

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling

MAKES: 15 servings

Ingredients

 1 package chocolate cake mix (regular size)

 1 jar (17 ounces) butterscotch-caramel ice cream topping
 1 carton (12 ounces) frozen whipped topping, thawed

 3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan.
Cool on a wire rack.

2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into
holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy.
Refrigerate for at least 2 hours before serving. Yield: 15 servings.

Pineapple Pudding Cake Recipe

TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling

MAKES: 20 servings

Ingredients

 1 package (9 ounces) yellow cake mix

 1-1/2 cups cold fat-free milk
 1 package (1 ounce) sugar-free instant vanilla pudding mix
 1 package (8 ounces) fat-free cream cheese
 1 can (20 ounces) unsweetened crushed pineapple, well drained
 1 carton (8 ounces) frozen fat-free whipped topping, thawed
 1/4 cup chopped walnuts, toasted

 20 maraschino cherries, well drained

Directions

1. Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan
coated with cooking spray.
2. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Cool completely on a wire rack.
3. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-
set.

4. In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread
evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts
and garnish with cherries. Refrigerate until serving. Yield: 20 servings.

Chocolate Banana Cream Cake Recipe

TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling

MAKES: 12 servings

Ingredients

 1/2 cup butter, softened

 1-1/4 cups sugar
 2 eggs, separated
 1-1/2 cups mashed ripe bananas (about 3 medium)
 1/4 cup sour cream
 2 teaspoons vanilla extract
 1-1/2 cups all-purpose flour
 1 teaspoon baking soda
 1/4 teaspoon salt
 FILLING/FROSTING:
 1-1/2 cups cold 2% milk
 1 package (3.4 ounces) instant banana cream pudding mix
 1 can (16 ounces) chocolate frosting
 2 medium firm bananas, sliced

 3 tablespoons lemon juice

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Beat in the
bananas, sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed
mixture and mix well.
2. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Transfer to two greased
and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to
cool completely.
3. For filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or
until soft-set. Cover and refrigerate until chilled.
4. In a small bowl, beat frosting until light and fluffy. Place bananas in a small bowl; toss with lemon
juice.

5. Place one cake layer on a serving plate; spread with 3 tablespoons frosting. Stir pudding; spread
half over the frosting. Top with half of the bananas and the remaining cake layer. Repeat
 frosting, filling and banana layers. Frost sides and decorate top edge of cake with remaining
frosting. Store in the refrigerator.Yield: 12 servings.

Marble Cake
INGREDIENTS

 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

 1 3/4 cups cake flour (not self-rising)

 2 teaspoons baking powder

 1/2 teaspoon salt

 1 cup sugar

 3 large eggs, room temperature

 1 teaspoon pure vanilla extract

 2/3 cup buttermilk, room temperature

 1/4 cup plus 1 tablespoon Dutch-process cocoa powder

DIRECTIONS

1. Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk
together the cake flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar
until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after
each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour
mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour.
Set aside 1/3 of the batter.

3. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until
smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.

4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to
simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the
batters in a swirling motion.

5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes.
Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the
rack. Cake can be kept in an airtight container at room temperature up to 3 days.
 Coconut-Pineapple Loaf Cake

INGREDIENTS

 1 1/2 cups sweetened shredded coconut

 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

 1/2 teaspoon baking soda

 1/2 teaspoon salt

 1 cup sugar

 3 large eggs

 1 cup sour cream

 1 can (20 ounces) pineapple chunks in juice, drained well

DIRECTIONS

1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly
toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup)
loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one
at a time, beating well after each addition. Reduce speed to low, and alternately add flour
mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just
until combined (do not overmix).

3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan,
and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in
center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in
pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Carrot Cake
INGREDIENTS

 2 1/2 cups all-purpose flour, plus more for pans

 1 teaspoon baking powder

 1 teaspoon baking soda

  1 teaspoon ground cinnamon

 3/4 teaspoon coarse salt

 1/2 teaspoon ground ginger

 1/4 teaspoon ground nutmeg

 3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans

 1 cup packed light-brown sugar

 1/2 cup granulated sugar

 3 large eggs

 2 teaspoons pure vanilla extract

 1/2 cup water

 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food
processor (about 2 3/4 cups)

 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of
cake)

Cream cheese frosting

INGREDIENTS

 1 pound (16 ounces) cream cheese, room temperature

 2 teaspoons pure vanilla extract

 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature

 2 pounds confectioners' sugar, sifted

DIRECTIONS

1. In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2
minutes. With mixer on medium speed, gradually add butter, beating until incorporated.

2. Reduce mixer speed to low. Gradually add sugar, beating until incorporated.
DIRECTIONS for cake

1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms
with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk
together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.

2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a
time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until
well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely
chopped pecans.

3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until
golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool
in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out
cakes onto rack. Turn right side up, and let cool completely.

4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a
serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down.
Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top
and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before
serving.

Banana bread
Ingredients:
2 eggs
100 gms amul butter
1 cup flour
1 tsp baking powder
¾ cup castor sugar
A few drops of vanilla essence
½ tsp cinnamon powder
½ tsp nutmeg
3 small over ripened bananas

Method:

1. Sift the dry ingredients – flour, cinnamon powder, nutmeg powder and baking powder.
2. Mash the bananas and mix them with the butter.
3. Gently beat the eggs and fold in the sugar.
4. Add the egg mix to the dry ingredients and fold in along with the vanilla essence.
5. Gently fold in the banana mixture. Pour the cake batter into a greased pan.
6. Preheat the oven at 180 degree centigrade and put the cake to bake for 30 to 35 minutes, or till a
toothpick comes out clean.
7. It's best to enjoy the cake when it is slightly warm. Serve it with vanilla icecream.
Chocolate Crinkles

INGREDIENTS

1. 1¼cups all-purpose flour, spooned and leveled

2. ¾cup unsweetened cocoa powder (preferably Dutch process)

3. 1½teaspoons baking powder

4. ¼teaspoon salt

5. ½cup (1 stick) unsalted butter, at room temperature

6. 1cup light brown sugar

7. 2large eggs

8. ¼cup confectioners’ sugar

DIRECTIONS

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder,
and salt.

2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light and
fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture,
mixing until just incorporated.
 3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’
sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the
cookies are firm and the tops crack, 13 to 15 minutes.

4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Note: Total Time includes cooling time.

Lemon Meringue Drops

TOTAL TIME: 2:15

PREP: 0:45

COOK: 1:30

LEVEL: EASY

YIELD: ABOUT 120 COOKIES

INGREDIENTS

 6 large egg whites

 ½ tsp. cream of tartar

 ¼ tsp. salt
 1 c. sugar

 4 tsp. freshly grated lemon peel

DIRECTIONS

1. Preheat oven to 200 degrees F. Line two large cookie sheets with parchment.

2. In medium bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft
peaks form. With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar
dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon
peel.

3. Spoon meringue into decorating bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2-inch
stars, about 1 inch apart, on prepared cookie sheets.

4. Bake meringues until crisp but not brown, 1 hour 30 minutes, rotating cookie sheets between
upper and lower racks halfway through baking. Turn oven off; leave meringues in oven until dry,
1 hour. Remove meringues from oven. Turn oven temperature back to 200 degrees F. Repeat
with remaining meringue.

5. Cool meringues completely. Remove from parchment with wide metal spatula. Store in tightly
sealed container at room temperature up to 1 month.

Caramel Apple Bars II

10
Ingredients

2 cups all-purpose flour

2 cups quick cooking oats

1 1/2 cups packed brown sugar

1 teaspoon baking soda

1 1/4 cups butter, melted

2 cups apples - peeled, cored and sliced

1/2 cup chopped walnuts

1 1/2 cups caramel ice cream topping

1/2 cup all-purpose flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10 inch jellyroll pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in
the melted butter. Mix until crumbly. This is the crust. Press 1/2 of this mixture into the
prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 cup of
flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then Pour the
caramel filling over the apple layer. Crumble the remaining crust mixture over the top of
everything. Bake again for 20 to 25 minutes or until golden brown. Cool before cutting into
bars.
 Date Bars

INGREDIENTSNutrition

YIELD25-30 squaresUNITSUS

 CRUST INGREDIENTS

 1 3⁄4cups oatmeal

 1 1⁄2cups flour

 1
⁄2teaspoon baking powder

 1teaspoon baking soda

 3
⁄4cup butter, melted

 1cup brown sugar

 1
⁄2teaspoon salt

 DATE FILLING

 1lb chopped dates

 3
⁄4cup sugar
  1cup water

 1tablespoon butter

 1teaspoon vanilla

 1cup chopped walnuts

DIRECTIONS

1. Make the filling: Boil dates, sugar, and water until thick, about 5-10
minutes.

2. Add 1 TBSP butter, the vanilla, and the walnuts.

3. Set aside to cool a bit.

4. Prepare the crust: Combine all dry ingredients with the melted butter.

5. Press half of the mixture into a lightly greased 13 x 9 pan.

6. Cover with filling mixture and top with remaining half of crust mixture.

7. Press lightly.

8. Bake at 350 degrees for 25 minutes.

9. NO LONGER THAN THAT!

Fabulous Fudge Chocolate Cake

To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown
sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and
stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

ingredients
24 servings315 cals

 2 1/4 cups all-purpose flour

 2 teaspoons baking soda
 1/2 teaspoon salt
 1/2 cup butter
  2 1/2 cups packed brown sugar
 3 eggs
 1 1/2 teaspoons vanilla extract

 3 (1 ounce) squares unsweetened chocolate, melted

 1 cup sour cream

Daisy Sour Cream Regular

$1.98 - Expires in 6 days

 1 cup boiling water

 1/2 cup butter
 1 cup packed brown sugar
 1/4 cup milk
 1 3/4 cups confectioners' sugar
 Add all ingredients to list

Directions
Print

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift together the flour, baking soda and salt. Set aside.
3. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed.
Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour
cream and then 1/2 the dry ingredients to the butter mixture until well blended.
4. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.
5. Bake in a greased 9 X 13 inch pan for 35 minutes.
6. Let cool 10 minutes before icing.
7. To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and
boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in
the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

Chocolate fudge cake

Ingredients
for the cake
 2 ⅔ cups all-purpose flour
 1 ¼ cups superfine sugar
 ½ cup light brown sugar
 ¼ cup best-quality unsweetened cocoa
 2 teaspoons baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 3 large eggs
 ½ cup sour cream
 1 tablespoon vanilla extract
 12 tablespoons unsalted butter (melted and cooled)
 ½ cup corn oil
 1 ¼ cups chilled water

for the fudge icing

 6 oz bittersweet chocolate (minimum 70% cocoa solids)
 18 tablespoons unsalted butter (softened)
 2 ¾ cups confectioners' sugar (sifted)
 1 tablespoon vanilla extract

Method

1. Preheat the oven to 180°C/gas mark 4/350ºF.

2. Butter and line the bottom of two 20cm / 8 inch sandwich tins.

3. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-
necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or
handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large
bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water.
Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until
everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just
like my toys and find the KitchenAid a comforting presence in itself.

4. Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack
for 15 minutes, and then turn the cakes out onto the rack to cool completely.

5. To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting
over a pan of simmering water, and let cool slightly.

6. In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the
sieved confectioners' sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job
in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the
vanilla and chocolate and mix together until everything is glossy and smooth.
7. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides too, spreading
and smoothing with a rubber spatula.

Moist chocolate cake

Ingredients

 1 3/4 cups all purpose flour

  2 cups granulated white sugar

 3/4 cup unsweetened cocoa powder

 1 1/2 tsp baking soda

 3/4 teaspoon salt

 2 large eggs

 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up
with milk; let stand 5 minutes until thickened)

 1/2 cup butter, melted

 1 tbsp vanilla extract

 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Preparation

1. Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment
paper circles) and set aside.

2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add
eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

3. Pour batter evenly between the two pans and bake on middle rack of oven for about 35
minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs
attached.

4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a
wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in
place while flipping the cakes over onto the racks. Set the racks down and gently thump on the
bottom of the pans until the cakes release. Cool completely before handling or frosting.

CHOCOLATE FUDGE ICING

2 c. sugar
1/2 c. cocoa
1/2 c. milk
1 stick butter
1 tsp. vanilla

Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir
until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3
minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it
begins to thicken. Pour over 9 x 13 cake.

Caramel filling

1 cup white sugar sugar

½ cup heavy cream

1/3 cup salted butter (chilled) ¼ teaspoon salt

4 tablespoon water

vanilla

Procedure:

Caramelize sugar, add butter and melt it by not stirring with ladle, add the whipped cream and stir.
Store in the fridge.