your favorite cake and/or filling recipes....

Please share!

Message edited 7/21/2007 11:35:55 PM.

Re: your favorite cake and/or filling recipes....

Favorite cake recipe:

Triple Chocolate Cake


1 Box Devils Food Cake Mix
1 sm. Box Instant Chocolate Pudding
½ Cup Chopped Almonds
4 Eggs
1 Tsp. Almond Extract
¾ Cup Sour Cream
½ Cup Vegetable Oil
½ Cup Water
¼ Cup Mayonnaise
½ Cup Milk
3 Tbls Almond Liqueur
1 Cup Chocolate Chips

Preheat oven to 350 Degrees. Grease 10” Bundt pan and dust with cocoa. Place all ingredients except chocolate chips in large bowl and beat 2 minutes with electric mixer on medium speed. Mix in chocolate chips. Pour into prepared pan. Bake 50 to 55 minutes, or until cake test done. Cool on rack 10 minutes before removing from pan.

Place warm cake on serving disk and drizzle with glaze.

Glaze

1 Cup Powdered Sugar
3 Tbls Milk
1 Tsp. Almond extract
1 Tsp. Almond Liqueur (optional)

Mix all ingredients thoroughly in small bowl.

Re: your favorite cake and/or filling recipes....

Best. Cake. Ever.

Go to their website to find out what stores carry their PB.
Peanut Butter & Company

Chocolate-Peanut Butter Flourless Cake

Flourless chocolate cake is one of those desserts everybody loves to order at restaurants but seems too hard to prepare at home. Surprise!--this is really one of the easiest things in the world to bake, and a very impressive final course to serve to guests.

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams™ peanut butter
1 bag (12 ounces) semisweet chocolate chips
8 large eggs


Vanilla ice cream, for serving

Directions:
Preheat the oven to 350°F. Butter the bottom and sides of a 10-inch round cake pan. Dust the pan with flour and tap out excess.
Make a double boiler by filling a medium-sized saucepan halfway with water and placing a large glass bowl on top of the pan. Bring the water to a boil and add the butter and peanut butter to the bowl. Mix until well incorporated and turn off the heat. Add the chocolate chips and stir until the chocolate is completely melted. Transfer the mixture to a fresh bowl.
In a separate large bowl, use an electric mixer to whisk the eggs for 3 to 5 minutes, until their volume doubles. Fold one third of the whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until the mixture is well-combined.
Pour the mixture into the prepared pan and bake for 15 to 20 minutes. The center of the cake will be soft and gooey. Serve immediately with vanilla ice cream.
From The Peanut Butter & Co. Cookbook, by Lee Zalben (Quirk Books). Available at www.ilovepeanutbutter.com and at fine booksellers everywhere!

Re: your favorite cake and/or filling recipes....

Re: your favorite cake and/or filling recipes....

I have tried this one and the coffee and dark chocolate flavor is something you might get at a restaurant. It is craaaaazy good! It's hard work, though.

Chocolate Mud Cake
- from The Essential Guide to Cake Decorating by Whitecap Books

Ingredients for 8" round deep cake pan (If you'd like measurements for a different-sized pan, let me know. I have it for every size.) For measuring, use a baking scale.

Butter, 190 g or 6 oz
Dark chocolate, 190 g or 6 oz
Instant coffee, 4 tsp
Water, 140 ml or 5 fl oz
Self-raising flour, 110 g or 3 1/2 oz
Plain flour, 110 g or 3 1/2 oz
Cocoa powder, 40 g or 1 1/2 oz
Baking soda, 1/4 tsp
Superfine sugar, 420 g or 14 oz
Eggs, 3
Vegetable oil, 6 tsp
Buttermilk, 95 ml or 3 fl oz

Preheat the oven to 315F. Grease the tin with butter and double-line bottom and side with a non-stick baking paper collar that extends 3/4 inch above the height of the tin. Line the outside of the tin with double-sided newspaper (tie with string). (This lining of the tin is needed because the cake needs a long baking time and needs extra protection from the heat and to prevent drying out.)

Put the butter, chocolate and coffee in a pan with the water and stir over low heat until melted, then remove from heat.

Sift the flours, cocoa and baking soda into a large bowl. Stir in the sugar and make a well in the center. Add the combined eggs, oil and buttermilk and chocolate mixture, stirring with a large spoon until completely combined.

Pour the mixture into the tin and bake for 1 hour 40 mins. Test the cake towards the end of the baking time. A skewer inserted into the center should come out clean, though it may be a little sticky. Leave the cake in the tin until cold.

Coffee Buttercream(Filling)

Cream, 2 tablespoons
White chocolate buttons, 75 g or 2 1/2 oz
Butter, unsalted, 100 g or 3 1/2 oz, softened
Confectioner's sugar, 40 g or 1 1/4 oz
Instant coffee powder, 1 tsp

Put the cream and white chocolate buttons in a small heatproof bowl. Bring a small pan of water to a simmer, remove from heat and place the bowl over the pan (don't let the bottom of the bowl sit in the water). Stir the chocolate until melted. Beat the butter until light and creamy, then gradually beat in the confectioner's sugar until thick and white. Beat in the cooled melted chocolate until thick and fluffy. Dissolve the coffee powder in a teaspoon of hot water and beat into the buttercream.

Pic. Note the spots and chocolate wrap is another recipe altogether.

Image Attachment(s):

Message edited 7/23/2007 8:16:46 PM.

Re: your favorite cake and/or filling recipes....

The above recipes all sound delicious! Here is my contribution: (Not a cake exactly, but I love them just the same -LOL!)

CREAM PUFFS:

PUFF:

Preheat Oven to 425.

Combine 1 stick of butter, 1 cup of boiling water and 1/4 tsp of salt on the stovetop with Medium Flame. Cut butter into chunks.

While stirring, add one cup of flour. Keep stirring until mixture forms paste.

Remove from heat, and transfer mixture to bowl.

Add four eggs, one at a time, stirring vigorously after each addition.

Line baking sheet with Parchment Paper, and use Tablespoon to drop dough. (It is important that the dough still be a little warm... so make sure to do all the steps at once and get them in the oven)

Cook for 15 minutes at 425 degrees.
Reduce heat and cook for an additional 20 - 25 minutes at 350 degrees.

Remove from oven and cool on rack.

FILLING:

For the filling, I usually make one package of instant vanilla pudding and one package of instant chocolate pudding. I use a little less milk than is called for (I think it calls for 2 cups, so I use 1.5 cups) and then I add a little Cool Whip to the pudding (about 2 tablespoons or so) while I am mixing it.

BEFORE SERVING:

Dust tops with Confectionary Sugar.

Enjoy!

Recipe makes about 15 puffs (depending on the size it's a little more or a little less)...

I love this recipe because people think they are soooo hard to make!

Re: your favorite cake and/or filling recipes....