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Cake Recipes


Strawberry Chocolate Mousse Cake

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2-cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1-tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch spring form or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside. Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature. Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours. Up to 2 hours before serving, in medium mixer bowl, beat remaining one-cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts. Yield: 12 servings.


Pumpkin Pudding Cake

1 2/3 cups sifted flour
1 1/3 cups sugar
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ginger
1/3 cup shortening
1 cup cooked or canned pumpkin
1/3-cup water
1 egg
2/3-cup raisins
1/3-cup walnuts or pecans

Sift dry ingredients into mixing bowl; add shortening, pumpkin and water. Beat 2 minutes on medium speed of electric mixer or until ingredients are will mixed. Add egg, beat 2 minutes longer. Stir in raisins and nuts. Pour into a 1 1/2 quart ring or mold that has been well greased and lightly dusted with fine, dry breadcrumbs. Bake at 350 degrees about 45 minutes, or until cake tests done. Serve warm with whipped cream or lemon sauce. Serves 8.


Cranberry-Apple Coffee Cake

Ingredients:
1 box yellow cake mix
1 can cranberry-apple pie filling
4 eggs, beaten
2/3-cup flour
1/2-cup sugar
5 Tablespoons butter
1-1/2 teaspoons cinnamon
Powdered Sugar Glaze:
2/3 cup powdered sugar
2 Tablespoons milk

Grease a 9 x 13-inch baking dish. Preheat oven to 350 degrees. Combine cake mix, pie filling, and eggs. Mix well and pour into prepared pan. Combine flour, sugar, butter, and cinnamon and blend with a pastry blender until moist and crumbly. Sprinkle on top of batter. Bake for 45 minutes. Cool in pan and when almost cooled, combine powdered sugar and milk and drizzle glaze over the top.


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