Please share. I'm in the mood to bake.
Do you have a favorite kind of cake?
|by Anonymous||reply 135||07/13/2013|
Dairy Queen Ice Cream Cake!
|by Anonymous||reply 1||05/01/2013|
|by Anonymous||reply 2||05/01/2013|
Grace's Apricot Nectar Cake, its in Bell's Best Cookbook
|by Anonymous||reply 3||05/01/2013|
[all posts by ham-fisted troll a removed.]
|by Anonymous||reply 4||05/01/2013|
"Would you please stop talking about that CAAAAAAAAAAAAAAAAKE?!"
|by Anonymous||reply 5||05/01/2013|
Nigerian Yellow Cake
|by Anonymous||reply 6||05/01/2013|
The recipe on the back of the Hersheys baking chocolate can. There is none better. Or more foolproof.
|by Anonymous||reply 7||05/01/2013|
Carrot Cake. It's the only cake I eat nowadays.
|by Anonymous||reply 8||05/01/2013|
I haven't baked a cake in a very long time but have recently wanted to make a German Chocolate Cake, to be eaten with a side of Haagen-Daz vanilla ice cream...
|by Anonymous||reply 9||05/01/2013|
First, I know my post is wrong on many levels.
I was at Wal-Mart over the weekend and bought a 1/2-price red velvet cake (about $5 for a two-layer cake). It's delicious.
|by Anonymous||reply 10||05/01/2013|
Burnt sugar angel food with praline icing
|by Anonymous||reply 11||05/01/2013|
I love good homemade pound cake, aptly named.
|by Anonymous||reply 12||05/01/2013|
1-2-3-4 cake, Alice Waters' version, with fruit and whipped cream (or not--it's great plain).
|by Anonymous||reply 13||05/01/2013|
Nigella Lawson's Guinness Chocolate Cake is the best cake I've ever eaten or made -- perfect in every way.
|by Anonymous||reply 14||05/01/2013|
R9, the best German chocolate cake I've ever made is from the 1997 Joy of Cooking.
|by Anonymous||reply 15||05/01/2013|
lemon buttermilk bundt cake with lemon glaze
|by Anonymous||reply 16||05/01/2013|
Homemade butter pound cake. But R6 sounds very interesting and I do love carrot cake as well.
|by Anonymous||reply 17||05/01/2013|
I think I might try some of these recipes.
|by Anonymous||reply 18||05/01/2013|
Hummingbird Cake -- three layers of sweet cream cheesy scrumptiousness.
|by Anonymous||reply 19||05/01/2013|
|by Anonymous||reply 20||05/01/2013|
thanks, r15. That's the one I'll make (have to drop a few pounds first, though)
|by Anonymous||reply 21||05/01/2013|
R15, the best German chocolate cake I ever made (or ate) is in Judith Olney's Joy of Chocolate. It's very adult and atypical.
|by Anonymous||reply 22||05/01/2013|
7-up cake with jizz-like glaze
It was a family craze in the 90s and all the women acted like it was some old timey recipe handed down from generations past.
|by Anonymous||reply 23||05/01/2013|
Give me some of that cheap ass birthday cake from the grocery store bakery please. Vanilla cake with vanilla frosting. An end piece with lots of frosting flowers, so that all the frosting makes me lap at the roof of my mouth like a dog that ate some peanut butter. That shit's so sweet it'll make you high for a while. Your pupils dilate and you get the shakes. You won't want sweets for a month after, but it hurts so good when you're doing it.
|by Anonymous||reply 24||05/01/2013|
Banana cake with homemade vanilla or chocolate frosting.
|by Anonymous||reply 25||05/01/2013|
[quote]it hurts so good when you're doing it.
Actually, no. It doesn't.
|by Anonymous||reply 26||05/01/2013|
You'll catch the diebeetuss!
|by Anonymous||reply 27||05/01/2013|
All the rich southern people eat either Hummingbird Cake or Italian Cream Cake.
|by Anonymous||reply 28||05/01/2013|
vanilla wafer cake
|by Anonymous||reply 29||05/01/2013|
Italian Cassata Cake. It has a filling that is similar to cannoli. I die for it.
Speaking of supermarket cakes, R24, Kroger's Chocolate chip cake is really good. It is my secret guilty pleasure.
|by Anonymous||reply 30||05/01/2013|
Cak, with graxy on the side.
|by Anonymous||reply 31||05/01/2013|
|by Anonymous||reply 32||05/01/2013|
All of these sound good, including the cheap ass birthday cake. The only one I am not too sure about is the Guiness (yuk) cake.
Cheesecake is one of my favorites. I also like that cake you can get at Chinese places with the spongy cake and the fruit on top.
|by Anonymous||reply 33||05/01/2013|
Chocolate Texas Sheet Cake is the new Red Velvet Cake.
|by Anonymous||reply 34||05/01/2013|
|by Anonymous||reply 35||05/01/2013|
White cake with white buttercream frosting and raspberry filling. TRIPLE YUM!!!
Now you done gone and made me hungry.
|by Anonymous||reply 36||05/01/2013|
|by Anonymous||reply 37||05/01/2013|
Olive Oil Cake!
|by Anonymous||reply 38||05/01/2013|
I like raisins and walnuts in my carrot cake.
|by Anonymous||reply 39||05/01/2013|
Doesn't Kroger make their icing from shortening instead of real butter?
|by Anonymous||reply 40||05/01/2013|
R39 and pineapple
|by Anonymous||reply 41||05/01/2013|
|by Anonymous||reply 42||05/01/2013|
The best cakes are the ones made with love.
|by Anonymous||reply 43||05/01/2013|
I'm going to make a cake tomorrow from a box mix. Is that a crime?
|by Anonymous||reply 44||05/01/2013|
PIna Colada cake. It's made with canned pineapple and it's the schizz.
|by Anonymous||reply 45||05/01/2013|
No it isn't, R44. I made one with a box mix and brought it to a party and everyone said how good it was.
|by Anonymous||reply 46||05/01/2013|
Mexican tres leches (3 milks) cake. Mmmmm.
|by Anonymous||reply 47||05/01/2013|
I'll pass on the pineapple, but carrot cake definitely needs nuts and raisins.
I had 7 Up Cake in Texas, and it was pretty good, though it was from a square, not bundt, pan; the glaze was thin but tasty (not especially jizz-like).
I'm not a real cake fiend as my mom would defrost a Pepperidge Farm frozen cake for birthdays. "Homemade" cookies involved a roll of dough from the dairy case.
|by Anonymous||reply 48||05/01/2013|
Box mix cakes are moister than homemade, which are almost always dry.
|by Anonymous||reply 49||05/01/2013|
You should use black walnuts for carrot cake.
|by Anonymous||reply 50||05/01/2013|
My long gone aunts 12 layer caramel cake, unbelievable! 12 thin layers with caramel icing that got crunchy as it aged. She had special low sided griddle pans that the layers were baked in.
|by Anonymous||reply 51||05/01/2013|
You might not be making them right, R49. I'm not afraid to use a box cake, though. I just add things to it.
|by Anonymous||reply 52||05/01/2013|
Chocolate cake with that cheap white frosting that's crusty on top. YUM.
|by Anonymous||reply 53||05/01/2013|
What you just described is a chocolate Hostess® cupcake with the spiral squiggles on top.
|by Anonymous||reply 54||05/01/2013|
R44 A box mix is fine if you make it Semi-Homemade and doll up up with various aigstracts, spice packets, apple cider vinegar, MARS-capone cheese, pumpkin pie spice and whipped topping. You'll be the smartest thing on the block! And don't forget your tablescape!
|by Anonymous||reply 55||05/01/2013|
She's such a mess but I have to watch.
|by Anonymous||reply 56||05/01/2013|
|by Anonymous||reply 57||05/01/2013|
Take a boxed lemon cake mix, use melted butter instead of oil, add an extra egg, and the throw in a box of pistachio pudding mix with the appropriate amount of liquid for the pudding. Amazing.
|by Anonymous||reply 58||05/01/2013|
R37, you beat me to the punch. Lady Baltimore for me and it's been years since I've made it. A lot of time and effort, but well worth it!
|by Anonymous||reply 59||05/01/2013|
|by Anonymous||reply 60||05/01/2013|
|by Anonymous||reply 61||05/01/2013|
R3 Do you have an online recipe for that cake? I Googled it but didn't come up with anything with "Grace" connected to it (other than a scan of the index page of the cookbook you mentioned.) I found some other apricot nectar cakes-- maybe it's the same thing? They seem to start out with a mix. I have some apricot nectar I want to get rid of so maybe I'll give one of them a try.
|by Anonymous||reply 62||05/01/2013|
Cream Cheese Pound Cake
|by Anonymous||reply 63||05/01/2013|
R58 -- is this to be a mixed, combined lemon-pistacho "puddingcake" or a lemon cake with a pudding filling? I'm confused.
|by Anonymous||reply 64||05/01/2013|
I've got a copy of "The Cake Mix Doctor" cookbook: lots of variations, using extracts/flavoring, nuts, fruit, zest, etc.
Julia Child had a favorite cake: "Reine de Saba", (Queen of Sheba), I think it is a flourless chocolate cake.
|by Anonymous||reply 65||05/01/2013|
I used to have one, but someone left it out in the rain.
|by Anonymous||reply 66||05/01/2013|
Irma Lee Stratton's chocolate dump cake.
|by Anonymous||reply 67||05/01/2013|
In the midwest a burger/italian beef/hotdog chain called Portillo's has been driving people insane with their fluffy yet moist chocolate cake for years. It's sooo good!
I heard years ago the secret ingredient was mayo. Then it came out that they use Betty Crocker's Devil's Food Cake from a box plus the mayo. And the frosting is great too. Yep, also BC straight out of the can.
Here's the recipe. They used to do a lemon cake just as good the same way.
|by Anonymous||reply 68||05/01/2013|
Have you guys ever had something called coconut cake? My Grandmere makes them. Delicious. It is basically white cake, white frosting, with coconut and lemon mixed into the batter and coconut flakes and cinnamon mixed into the white frosting.
|by Anonymous||reply 69||05/01/2013|
Sanders Colonial buttercream layer cake.
|by Anonymous||reply 70||05/01/2013|
[quote] it hurts so good when you're doing it
Just like butt fucking.
|by Anonymous||reply 71||05/01/2013|
I love coconut cake, R69. A friend makes a very moist two-layer yellow cake (from scratch). She pokes holes in the baked layers and pours Eagle Brand all over them and lets the cake soak it up, then she frosts the cake with a fluffy white frosting covered with coconut. I promise it will send your soul to God.
|by Anonymous||reply 72||05/01/2013|
It's a three way tie between Coconut, Carrot and Lemon Chiffon Cake. They are the only ones I cannot resist.
|by Anonymous||reply 73||05/01/2013|
|by Anonymous||reply 74||05/01/2013|
|by Anonymous||reply 75||05/01/2013|
Yes, R69 and it's very good. My grandmother would make coconut cake quite often. She had I guess what you call a cake stand or case in which she'd display all of her homemade cakes. My mom has carried on the tradition.
|by Anonymous||reply 76||05/01/2013|
Most DLers = "fluffy yet moist"
|by Anonymous||reply 77||05/01/2013|
Buttermilk chocolate cake and we got the recipe off the wrapper of Baker's dark chocolate. To die for.
|by Anonymous||reply 78||05/01/2013|
The Barefoot Contessa's Betty's Chocolate Cake. One thing she is an expert in is chocolate. It is sooo moist.
Dont skip the frosting, its real buttercream not that pasty shit they put on store cakes.
|by Anonymous||reply 79||05/01/2013|
|by Anonymous||reply 80||05/01/2013|
I like the blue cakes.
|by Anonymous||reply 81||05/01/2013|
Serious LOL'ing after reading R5....that's one of my very favorite Lily Tomlin pieces!!!
I'll take my belt off to you, Toots!
|by Anonymous||reply 82||05/02/2013|
Coconut layer cake, carrot cake with pineapple and walnuts, banana single layer cake with chocolate frosting
|by Anonymous||reply 83||05/02/2013|
I like jello cake - you make a white cake, poke holes on top with toothpicks, and then cover with liquified jello, put in fridge and let it set - pretty and tasty.
|by Anonymous||reply 84||05/02/2013|
|by Anonymous||reply 85||05/02/2013|
|by Anonymous||reply 86||05/02/2013|
Harvey Wallbanger Cak
|by Anonymous||reply 87||05/02/2013|
|by Anonymous||reply 88||05/02/2013|
Cak is wack! Cak is cheap!
|by Anonymous||reply 89||05/02/2013|
Turkish Delight Cake
|by Anonymous||reply 90||05/02/2013|
Has anyone ever made a Vegetable Cake? Not just Carrot Cake. Since there's Fruit Cake, why not Vegetable Cake. It could have garlic, onions, red and yellow peppers, squash.
|by Anonymous||reply 91||05/02/2013|
My cousin gave me a recipe for sauerkraut cake. She says it tastes like carrot cake, but I haven't tried it yet.
|by Anonymous||reply 92||05/02/2013|
Chocolate Prune Cake
It was a popular bakery cake around Loma Linda years ago. IIRC, it was a luxurious, moist chocolate cake with chocolate frosting that everyone loved. It didn't taste anything like prunes. I think they just held moisture and added richness and a tender chewiness to the cake.
I have a copy of the recipe somewhere.
|by Anonymous||reply 93||05/02/2013|
Rum Baba, a spongy sponge cake that soaks up as much rum as possible. And then a little more.
|by Anonymous||reply 94||05/18/2013|
|by Anonymous||reply 95||05/18/2013|
Angel Food cake.
|by Anonymous||reply 96||05/18/2013|
I made zucchini bread once, with walnuts and dates. It was okay. I've seen a recipe for zucchini-chocolate cake.
|by Anonymous||reply 97||05/18/2013|
White wedding cake with white cream or butter cream frosting and frosting filling between each layer.
|by Anonymous||reply 98||05/18/2013|
I like white cake served by a darkie dressed as a house slave.
|by Anonymous||reply 99||07/07/2013|
R33, Chinese Bakery Strawberry Whipped Cream Cake is very easy to make, and there are many variations online. It's actually fairly low-cal. Note the French influence with the Asian preference for not very sweet desserts. Fruit is considered a special treat across Asia too.
1) Make vanilla pudding or custard, using egg yolks 2) Make a sponge/angel cake, using the egg whites 3) Fill cake with pudding and sliced strawberries, or other fruit 4) Top cake with pudding, fruit, and then frost with whipped cream
|by Anonymous||reply 100||07/07/2013|
R91, Substitute zuchinni for carrots in your carrot cake recipe and you'll have a vegetable cake. You can also make a tomato soup (spice) cake. There are also recipes for other kinds of cake made from various vegetables.
|by Anonymous||reply 101||07/07/2013|
Devil's food cake with 7 minute white icing.
|by Anonymous||reply 102||07/07/2013|
If you're buying it, no one makes Red Velvet Cake like Costco. I am serious. It's to die for. Also I love store bought birthday cakes. Love them.
My favorite homemade from scratch cakes are:
German Chocolate Cake
Buttermilk chocolate cake (recipe on the back of Baker's chocolate squares wrapper.)
Lemon/Crème cheese pound cake.
Cherry nut cake. Made with Maraschino cherries and chopped walnuts.
Boston Cream Pie
Lemon Coconut Cake
Pineapple Upside down cake
I love cake. I'll eat almost any kind of cake. But these are my favorites.
|by Anonymous||reply 103||07/07/2013|
Dark chocolate flourless cake was mentioned earlier, and is far better than a boxed cake mix. Very few ingredients required.
|by Anonymous||reply 104||07/07/2013|
I know you bitches are going to shade me, but Duncan Hines devil's food cake with fudge frosting. Dear Jesus, help me.
"This portion of Another World is brought to you by Duncan Hines. So moist they may not wait until its frosted"
|by Anonymous||reply 105||07/07/2013|
No one mentioned fruitcake. It has a bad rap, probably because the mass-produced ones aren't very good. The truth is, if you get one that is properly made it can be heavenly. Remember this WAS cake when people said 'cake' in the 18th and 19th centuries. I make a Sri Lankan fruitcake (recipe is probable British) that costs about $65 dollars or more to make. I make it with the upmost care, it takes all day and needs to soak for weeks in brandy. I promise you'll never eat a richer, moister, fruitier, spicier cake in your life. Fruitcakes are my favorite kind of cakes.
|by Anonymous||reply 106||07/07/2013|
I like Red Velevet, cliche I know.
|by Anonymous||reply 107||07/07/2013|
R107, here's a copycat recipe for Duncan Hines devils food cake without the chemicals (I substitute butter for the shortening). It's far better than the cake mix version.
|by Anonymous||reply 108||07/07/2013|
What's the recipe R106? Now I'm super curious!
|by Anonymous||reply 109||07/07/2013|
I had a to die for brown butter cake a few weeks back. I'm still moist thinking about it.
|by Anonymous||reply 110||07/07/2013|
Chocolate Upside-Down Cake: Read it again, and weep tears of joy, this stuff will set you free. Served hot with vanilla ice cream. See? Carrot Cake: All homemade, even the walnut filling. Thick cream cheese frosting. I make it as a big sheet cake, and it always disappears. Fruitcake: My Mom's Tomato Soup Cake recipe is the best. Every September I make dozens of loaves for holiday gifts, and a few triple-sized ones for entertaining. The big ones I cover with fondant, and decorate with colored frosting to look like holly leaves and berries. You'd change your mind about fruitcakes if you ever tasted it. Poundcake: A GOOD poundcake is incomparable. I don't have much of a sweettooth, but I never pass up poundcake.
|by Anonymous||reply 111||07/08/2013|
[all posts by tedious troll removed.]
|by Anonymous||reply 112||07/08/2013|
IMO, Duncan Hines makes the best box cakes out here. One of my favorites is the chocolate. I dump a small package of Jello instant chocolate pudding in it, throw in some semi sweet chocolate chips, or chocolate mint chips (with a couple of drops of mint extract) and it is the most delicious bundt cake I've ever tasted.
Their chocolate frosting, heated in the microwave for about 15 seconds so you can drizzle it, (generously) over the cake is wonderful. Sometimes we poke little holes in the still warm cake and if the icing is the right consistency it seeps into the cake. I do that when I don't have any chocolate morsels.
To finish it off, once the cake is cooled I shave pieces of white or dark chocolate on top for a garnish. It's so easy and simple to make, and when I serve it, (with ice cream) it's always a hit. People love it. Never any cake left over. there's a recipe for the pudding bundt cake on the side of the package.
|by Anonymous||reply 113||07/08/2013|
r113, try adding an 8 oz container of sour cream as well as the pudding and chips. Delicious.
|by Anonymous||reply 114||07/08/2013|
I'm sorry. I'm confused...is this a satire thread mocking the fraus? If not you bitches sound faaaaaaaaaaaaat!
|by Anonymous||reply 115||07/08/2013|
Guinness Stout Cake
Chocolate Ganache Cake
Red Velvet Cake -- my grandmother's. Current RVCs lack proper flavor.
Lemon Pound Cake
Coconut Layer Cake (with unsweetened coconut)
Birthday Cake -- any flavor -- at the birthday of someone I love
|by Anonymous||reply 116||07/08/2013|
Tiramisu! [swoon, sigh, smile at great provider/husband]
|by Anonymous||reply 117||07/08/2013|
There is nothing better than well made zucchini bread. My mom made the best, it's been years.
Sanders chocolate bumpy cake is heaveny. Still my favorite birthday cake.
|by Anonymous||reply 118||07/08/2013|
Two big, firm mounds of luscious man-flesh.
|by Anonymous||reply 119||07/08/2013|
|by Anonymous||reply 120||07/08/2013|
They had no intention of buying that car R117.
|by Anonymous||reply 121||07/08/2013|
Yellow cake with chocolate frosting!
ANY bundt cake
Pineapple upside-down cake
Red Velvet Cake
|by Anonymous||reply 122||07/08/2013|
Mix up a Duncan Hines German Chocolate or Devil's Food cake mix according to package directions . After the ingredients have been mixed, add a can of coconut pecan frosting to the cake batter. Mix well and pour into a sprayed bundt pan. Cook at 350 for (1) hour or until done. It is very moist and delicious.
|by Anonymous||reply 123||07/08/2013|
My friend's Easter cake is my favourite, right now. She makes a homemade lemon cake - three layers - then she splits each layer and puts raspberry jam in middle of each layer. The three layers are stuck together with homemade lemon curd. The cake is frosted with lemon frosting and then she takes coconut and dyes it green and covers the cake with it. She decorates it with peeps and malted milk ball eggs and jelly beans.
|by Anonymous||reply 124||07/08/2013|
German Chocolate, Fudge Layer or Red Velvet... and I haven't had cake in years. I miss it.
|by Anonymous||reply 125||07/08/2013|
My mommy's special birtday cake just for me! Chocolate with pink icing. xoxoxoxo
|by Anonymous||reply 126||07/08/2013|
R124 Sounds delicious but there is no way I could ever make something so elaborate.
|by Anonymous||reply 127||07/08/2013|
We'd combine the batters for Duncan Hines Butter Cake, and Duncan Hines lemon cake, after they'd been mixed separately. Mother always used a very large square baking pan. Almost a cookie sheet but with slightly higher sides.
After it was baked and cooled, she'd carefully place it on a large tin foil covered sheet of cardboard, and cut it in half to make two square layers. She'd use Jello lemon pie filling (the kind you have to cook) between the layers. (She used less water than the recipe called for so it wouldn't be too runny.)
Then she'd use the crème cheese or the vanilla white icing to frost the entire cake, and sprinkle shredded coconut all over it, top and sides. She arrange thinly sliced lemons on top in the center, or candied lemon slices.
That was our all purpose family celebration cake for Easter, birthdays, and special occasions. I loved it. By using both kinds of batter for the cake, there was just a light hint of lemon. If you only use the lemon, it was too strong in her opinion.
|by Anonymous||reply 128||07/08/2013|
I went to wedding and the bride had selected an orange cake filled with amaretto cream and orange buttercream icing. I swear to god that was best wedding cake I've ever tasted. Moist and spongey and the icing tasted almost like pure butter.
Most wedding cakes are dry and boring.
|by Anonymous||reply 129||07/10/2013|
This cake is fast and easy and is so chocolaty and moist.
One box Devils Food cake mix One box of chocolate pudding mix Mix together then add 2 c. milk. Stir. Pour batter in a 13x9 pan. Sprinkle semi-sweet chocolate chips on top and bake at 350 til done.
This shit will disappear if left out. My mom would let us kids make it when we were little because it was so easy. It comes out almost brownie like.
|by Anonymous||reply 130||07/10/2013|
I use the recipe on the side of the box with Duncan Hines to make a bundt cake with instant pudding. But I use water, oil and eggs not milk. I sometimes will add some semi sweet chocolate chips to it.
It has a really rich really chocolate taste and it really rises high in the pan. We microwave the chocolate frosting for about 20 seconds so we can drizzle it over the cake. You can also poke holes with a toothpick while the cake is still sort of warm and drizzle the chocolate and it will penetrate the cake. So good.
For variety use mint chocolates chips. With Brownies, right after we take them out of the over, we place busted up pieces of Girardelli white chocolate bark with red peppermint streaks on the warm brownies and it melts and it's delish.
|by Anonymous||reply 131||07/10/2013|
My favorite cake no longer exists. It was Ebinger's blackout cake.
|by Anonymous||reply 132||07/10/2013|
I make chocolate cake from scratch and use Nutella as the icing. SO GOOD!
|by Anonymous||reply 133||07/10/2013|
Dufflet pink velvet cake - yummy.
|by Anonymous||reply 134||07/13/2013|
Lemon chiffon cake with coconut icing.
|by Anonymous||reply 135||07/13/2013|