60 Second Ideas – It’s A Virtual Party – Go Cake Go

What do you get when you there are over 700000 birthdays in the United States everyday, gourmet cakes and combine it with friends and family far and wide via the Internet for a virtual party? GoCakeGo.com. More ideas at 60secondideas.com
Video Rating: 1 / 5

I need a GOOD chocolate cake recipe?

Question by GreysAn: I need a GOOD chocolate cake recipe?
Now I’ve learned how to make a nice and smooth fondant I need a good chocolate cake to cover with it. The recipe I’m looking for should use some dark chocolate as well (because of the sweetness of the fondant) and should be moist! THANKS you guys! Oh and please try not to give me recipes that call for cake mixes because I don’t live in the US so I wouldn’t be able to find those! Thanks again! ;-)
sorry rascal but i don’t see the recipe… :-(

Best answer:

Answer by rascal0718
Here is a fabulous chocolate genoise cake recipe. You can easily use dark chocolate instead of the milk chocolate that the recipe calls for. And if you don’t want to use the mousse filling, then just ice the cake in whatever type of icing you choose. The cake recipe is divine.

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Molten Lava Cake

Chef Linda Wohlman and a student from the Academy of Culinary Arts show how to prepare Molten Lava Cake
Video Rating: 2 / 5

Molten Lava Cake

Chef Linda Wohlman and a student from the Academy of Culinary Arts show how to prepare Molten Lava Cake

Chocolate Cake Recipe?

Question by Pamela G: Chocolate Cake Recipe?
I am craving something chocolate for dessert tonight.

Does anyone have a quick easy chocolate cake and icing recipe.? I have most ingredients on-hand such as flour, eggs, sugar, cocoa, etc….
Or do you have another good chocolate recipe!

Best answer:

Answer by justmyopinion
fooodnetwork.com

Know better? Leave your own answer in the comments!

Chocolate from the Cake Mix Doctor

Chocolate from the Cake Mix Doctor

The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession.

It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.

Ann Byrn is on to something. Her first book, The Cake Mix Doctor, showed readers how to tweak store-bought cake mixes to produce "like-homemade" treats. The sequel, Chocolate from the Cake Mix Doctor repeats Byrn's foolproof approach, focusing solely on chocolate. The strategy? Begin with commercial mixes like chocolate cake, devil's food, and chocolate brownie; alter them with ingredients that add flavor, such as cocoa powder, or richness and moistness, like sour cream; use homemade frostings (supermarket versions won't cut it); and you're in business. "My mission," says Byrn, "is to help busy cooks find the time to bake even when company is not coming." If her sweets lack true homemade quality, they nonetheless produce entirely creditable desserts most bakers, and those they feed, will applaud.

Beginning with a blueprint for mix-doctoring success, which includes information on pantry essentials and a useful chocolate primer, the book then presents over 150 easy recipes for a full range of chocolate layer, pound, sheet, angel food, and chiffon cakes, as well as muffins, cookies, brownies, and more. Among these, readers will surely want to try Triple Decker Raspberry Chocolate Cake, White Chocolate Peach Cake, Frozen Chocolate Neapolitan Cake, and Jessica's Caramel Chocolate Brownies. Besides more basic finishes, the frosting chapter offers recipes for the likes of Crushed Peppermint Buttercream Frosting. An introductory section presents color photos of all the cakes; Byrn also supplies interesting technical information, lore (Nuggets of Chocolate History, for one), and a chocolate cake glossary all bakers can use. --Arthur Boehm

List Price: $ 15.95 Price: $ 3.43

Chocolate Cake Recipe?

Question by Pamela G: Chocolate Cake Recipe?
I am craving something chocolate for dessert tonight.

Does anyone have a quick easy chocolate cake and icing recipe.? I have most ingredients on-hand such as flour, eggs, sugar, cocoa, etc….
Or do you have another good chocolate recipe!

Best answer:

Answer by J J
The boiling water is very important to make the chocolate dark and rich.

Deep Dark Chocolate Cake
Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
– Decrease sugar to 1-3/4 cups
– Increase flour to 1-3/4 cups plus 2 tablespoons
– Decrease baking powder to 1-1/4 teaspoons
– Decrease baking soda to 1-1/4 teaspoons
– Increase milk to 1 cup plus 2 tablespoons
– Bake at 375°F, 30 to 35 minutes for both pan sizes

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Need recipe – chocolate cake with raspberry filling?

Question by Mandy84: Need recipe – chocolate cake with raspberry filling?
I’m looking to bake a cake for graduation. I’m thinking of doing a two layer chocolate cake with some type of raspberry filling between the 2 layers. I’m also thinking of doing a white chocolate icing?

Any recipes would be greatly appreciated!

I’ve looked through my 3 recipe books that have cakes in them… and I have found nothing.

Best answer:

Answer by webcrafter
Here’s a link to a FANTASTIC and FREE website. It’s called Chefs.com. You can view thousands of recipes and create your own recipte card catalogue and also share recipes with friends. I love it!. Here’s the link:

http://www.chefs.com

What do you think? Answer below!

Pat Kutchins’ Kitchen: Double Decker Cheese Cake

Chicago Metallic Non-Stick 2-Piece Angel Food Cake Pan with Feet

Chicago Metallic Non-Stick 2-Piece Angel Food Cake Pan with Feet

• Non-stick 2 piece angel food pan; measures 9-1/2-Inch diameter by 4-Inch high
• When inverted, feet allow cake to cool; air circulates underneath for easy release
• Heavy duty construction
• Easy release, non-stick coating for ease in baking and cleanup
• Dishwasher safe; 25 year warranty

Chicago Metallic is the preferred choice by bakers who understand quality, design and durability. Chicago metallic never disappoints: non-stick, easy release with every recipe, effortless clean-up and consistency that defines a new meaning to perfection every time. Specialty bakeware...where desing and innovative meet with Chicago Metallic. These pans offer more personality to the kitchen, fully equiping your inner-baker to get more creative. Whether its turning out bite-sized pre-sliced brownies or savory lasagnas for dinner, Chicago Metallic continues to work in your kitchen. The Chicago Metallic non-stick 2 piece angel food cake pan features heavy duty construction. Each Chicago Metallic pan is designed with a non-stick, easy release for ease in baking and cleaning. When inverted, feet allow cake to cool and air circulates underneath for easy release. This angel food cake pan measures 9-1/2-Inch diameter by 4-Inch. All Chicago Metallic pans are dishwasher safe and come with a 25 year warranty.

List Price: $ 15.99 Price: $ 15.95

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