Stuff stacks into
greased cup cake pan and bake for 11 - 14 minutes.
Not exact matches
Ingredients: 1 box yellow
cake mix ingredients needed to make
cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4
cups milk 1 tub Chocolate Frosting Directions: Make
cake mix according to directions and bake in a well -
greased 9x13 pan.
Use
greased muffin
cups or ramekins instead of a
cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.
Let's take a sweet turn on the simple recipe subject: a delicious and tender
cake, that goes wonderfully with a
cup of tea or coffee — making it could not be easier: you just throw all the ingredients together in a bowl and mix well; no elbow
grease needed — the electric mixer will take care of that for you.
Instead of a square
cake, you can make individual coffee
cakes in a
greased 12 -
cup muffin pan or even smaller, bites sized mini-muffins in a mini muffin pan.
Grease and line a 6 or 4 - inch cake tin with some oil (Alternatively, grease 2 large muffin
Grease and line a 6 or 4 - inch
cake tin with some oil (Alternatively,
grease 2 large muffin
grease 2 large muffin
cups).
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD
CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
CAKE: 4 tablespoons unsalted butter (softened, plus more for
greasing) 1 1/2
cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softe
cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
ingredients NEAPOLITAN ICE CREAM SANDWICH
CAKE cooking spray (for
greasing) 6 3.5 - ounces Neopolitan flavored ice cream sandwiches 2
cups frozen whipped topping 1
cup whipped peanut butter 1/4
cup pecans (toasted, roughly chopped) 1/2
cup semi-sweet mini chocolate chips (divided)
Melt 1/4
cup butter in a lightly
greased 10 - inch cast - iron skillet or 9 - inch round
cake pan (with sides that are at least 2 inches high) over low heat.
For
cake Butter for
greasing dish 1-1/2
cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs at room temperature 1
cup granulated sugar 2 teaspoons vanilla extract 1/2
cup whole milk at room temperature 1-1/2
cups heavy cream One 12 - ounce can evaporated milk 1 medium cinnamon stick 2 whole cloves One 14 - ounce can sweetened condensed milk 1/2 teaspoon ground cinnamon
Grease and flour 12 -
cup fluted tube
cake pan, or spray with baking spray with flour.
Pour about 1/4
cup batter for each corn
cake onto a hot, lightly
greased griddle.
To assemble the
cake: Thoroughly
grease a 10 -
cup Bundt pan.
Cake Ingredients Butter, for
greasing the pans 1 3/4
cups all - purpose flour, plus more for pans 2
cups sugar 3/4
cups good cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1
cup buttermilk, shaken 1/2
cup vegetable oil 2 extra-large eggs, at room temperature 1 tsp vanilla extract 1
cup freshly brewed hot coffee
For the
cake: 8 oz (2 sticks) butter, at room temperature (plus additional for
greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream of coconut
ingredients HOLIDAY
CAKE: 1 tablespoon unsalted butter (room temperature, for
greasing) 1
cup red wine 1/2
cup raisins 1/2
cup dried apricots (finely chopped) 1/2
cup dried figs (finely chopped) 2
cups all - purpose flour 1/2
cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1
cup granulated sugar 3/4
cup light brown sugar 1 1/2
cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4
cup unsweetened apple sauce 2
cups carrots (peeled, finely grated) 1/2
cup walnuts (roughly chopped, plus 2 tablespoons for garnish) 1/2
cup pistatchios (roughly chopped, plus 2 tablespoons for garnish) GLAZE: 8 ounces cream cheese (softened) 1
cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1 orange (zested) 1/4 teaspoon Kosher salt
ingredients HOT MILK
CAKE: 4 large eggs (room temperature) 1 and 3/4
cups granulated sugar 6 tablespoons unsalted butter (plus more for
greasing) 1
cup milk 2 teaspoons vanilla extract 2
cups all - purpose flour (plus more for dusting) 2 teaspoons baking powder 1 and 1/2 teaspoons Kosher salt 1 and 1/2
cups buttermilk 2 teaspoons vanilla extract
ingredients FOR THE
CAKE: 1 tablespoons unsalted butter (melted, for
greasing) 3/4
cup unsweetened cocoa powder (plus additional for dusting) 1 3/4
cup all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 1/2
cup granulated sugar 1/2
cup brown sugar 1 teaspoon instant coffee 1
cup sour cream 1/3
cup water 2 teaspoons vanilla 1/4
cup vegetable oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4
cup bittersweet chocolate (chopped) 1 teaspoon vanilla 1/4
cup toasted sliced almonds 1/2 teaspoon crunchy sea salt
ingredients FOR THE
CAKE: 1 tablespoons unsalted butter (melted, for
greasing) 3/4
cup unsweetened cocoa powder (plus additional...
for the
cake 2
cups all - purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 stick plus 1 Tablespoon (9 Tablespoons) soft, unsalted butter 3/4
cup super fine (caster) sugar 2 eggs 1
cup sour cream 1 - 2 teaspoons confectioner's sugar for dusting flavorless oil for
greasing pan (or baking spray)
ingredients GERMAN CHOCOLATE
CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy c
CAKE: 1 and 1/2 (4 - ounce) bars baking chocolate 2
cups cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for greasing) 1 and 1/2 cups granulated sugar 1/2 cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1 cup buttermilk COCONUT PECAN FILLING: 1 and 3/4 cups pecans (toasted) 1 and 1/2 cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4 cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1 cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1 cup heavy c
cake flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon Kosher salt 2 sticks unsalted butter (room temperature, plus additional for
greasing) 1 and 1/2
cups granulated sugar 1/2
cup dark brown sugar 4 large eggs (separated) 1 and 1/2 teaspoons vanilla extract 1
cup buttermilk COCONUT PECAN FILLING: 1 and 3/4
cups pecans (toasted) 1 and 1/2
cups sweetened shredded coconut 1 (12 - ounce) can evaporated milk 4 egg yolks 3/4
cup light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon Kosher salt 5 tablespoons unsalted butter CHOCOLATE GANACHE: 1
cup bittersweet chocolate chips 1 and 1/2 teaspoons vanilla extract 1/4 teaspoon Kosher salt 1
cup heavy cream
ingredients FILLING: 1 pint black raspberry chip ice cream 1 pint green tea ice cream 1 pint lemon sorbet SPONGE
CAKE: 3/4 sticks unsalted butter (room temperature, plus more for
greasing) 3/4
cup all purpose flour (plus more for flouring) 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1/2
cup sugar (divided) 1/2 teaspoon vanilla extract 1/4
cup milk 2 large egg whites VANILLA MERINGUE: 6 egg whites (room temperature) 1
cup + 2 tablespoons granulated sugar 1/4 teaspoon fine salt 1 tablespoon white vinegar 1 tablespoon vanilla extract
Fold through the 1
cup of raspberries + transfer to the
greased cake pan.
ingredients FOR THE
CAKE: 1 and 3/4
cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3
cup vegetable oil (plus more for
greasing) 3/4
cup granulated sugar 1
cup coconut milk (plus 2 tablespoons) 2 lemons (finely grated zest, plus 3 tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1
cup blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar 3 tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1
cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
Grease your
cake pan or prepare you baking
cups and set them aside as well.
Grease a 5 inch (13 cm) wide
cup, bowl or miniature sponge
cake pan with coconut oil and coat with some hazelnut flour.
Ingredients step - by - step directions Ooey Gooey Butter
Cake 1 stick unsalted butter (softened, plus 1 tablespoon to
grease) 2 1/4
cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2
cup dark brown sugar 1/2
cup sugar 1 large egg (plus 1 egg yolk) 1 teaspoon vanilla extract.
For the
cake: 8 oz (2 sticks) butter, at room temperature (plus additional for
greasing pans) 3
cups flour 1/4 tsp salt 1 1/2 tsp baking powder 1 1/2
cups sugar 5 large eggs 1
cup evaporated milk 1 tsp vanilla extract 1 tsp coconut extract 1/2
cup cream of coconut
Ingredients 2-1/2
cups cake flour 3/4 tsp baking powder 1 tsp baking soda 1 tsp salt 1-1/2
cups mashed ripe banana 1 1/2 tsp pure vanilla extract 3/4
cup buttermilk 1/4 pound plus 4 Tbsp (1-1/2 sticks) butter for
greasing 1
cup sugar 3 eggs 3/4
cup semisweet chocolate chips chocolate chips or sweetened dried banana chips, for garnish
Preheat oven to 350 degrees F. Place liners in 2 dozen 3 inch muffin
cups or if making
cake,
grease and flour two 9 inch round
cake pans.