Recipezaar: Course,Desserts,Cakes recipes

Caramel Frosting

Mon, 25 Jan 2010 11:13:00 -0500

Daddy's favorite! -- posted by Rutecki Family

Chocolate Cake

Mon, 25 Jan 2010 11:15:34 -0500

Just a really simple, easy recipe but the results are fantastic -- posted by Alex #8

Cream Cheese Frosting

Mon, 25 Jan 2010 11:41:32 -0500

Very rich and creamy. -- posted by Chef #1111069

Chocolate Torte Cake

Mon, 25 Jan 2010 11:44:43 -0500

I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect. -- posted by Ecossaise

Hershey's Chocolate Raspberry Dessert

Mon, 25 Jan 2010 11:45:27 -0500

I cut this recipe out of a magazine. I've never made it, but it looks and sounds amazing! There is a note on the recipe that says you can substitute 1/4 cup raspberry preserves and 1 teaspoon of water for the raspberry-flavored liqueur. It also gives the option of making a Double Raspberry Chocolate Dessert by substituting Hershey's Raspberry Chips for the Semi-Sweet Chocolate Chips. ***Prep time does not include several hours of chilling. And since I have never made this dessert, I had to guess at the prep and cook times. -- posted by momofM&M

Cream Filling for Cupcakes

Mon, 25 Jan 2010 11:52:10 -0500

This is my favourite cream filling to use in chocolate cupcakes. Just fill in a pastry bag and pipe it into the cupcakes from the top, when they are cooled. Frost cupcakes as usual or just dig in! -- posted by Roxanne J.R.

Strawberry Buttercream Icing

Mon, 25 Jan 2010 12:14:39 -0500

A pretty pale pink sweet icing that is not overly saturated with strawberry power. -- posted by ScogMom

Dark Chocolate Red Wine Cake With Chocolate Cream Filling

Mon, 25 Jan 2010 13:07:09 -0500

This is a delicious, rich, incredible chocolate cake with a hint of red wine. This recipe is by Maura McEvoy. Great excuse to open a bottle of wine! -- posted by Alaska Katie

Chocolate Lava Cake

Mon, 25 Jan 2010 13:08:07 -0500

Moelleux au Chocolat A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!! -- posted by Shesbittersweet

Low-Fat Apple Oatmeal Muffins With Walnuts

Mon, 25 Jan 2010 16:05:34 -0500

I adapted recipe #63501 to my current diet which limits sugar and fats. Healthy Omega 3 fats, such as that found in walnuts are encouraged. -- posted by JoMomma in Louisiana

Chocolate Chip Cookie Cake

Mon, 25 Jan 2010 16:16:49 -0500

This recipe is from a Cooking For Kids cookbook. It is my DD#2's favorite cookbook. I like that it uses a boxed cake mix so it is easy for her to help with. Servings will depend on how thick you slice them. I didn't shake my chocolate chips with flour to coat them so they all sank to the bottom. You might want to flour coat the chips to keep them from sinking. -- posted by *Z*

Raspberry Streusel Muffins (The Silver Palate)

Tue, 26 Jan 2010 04:09:58 -0500

These are really delicious and beautiful muffins from, "The Silver Palate Good Times Cookbook", by Julee Rosso, Sheila Lukins, and Sarah Leah Chase. The pecan streusel topping and the lemon glaze makes them extra-special. You can substitute blueberries for the raspberries. -- posted by blucoat

Perfect Red Velvet Cake

Tue, 26 Jan 2010 08:31:13 -0500

A dense chocolate cake is layered with cream cheese frosting. What could be better? Do not let the the layers intimidate you; this is a wonderful cake and it shouldnt be missed. From copykat.com. -- posted by BB2011

No Frills Apple Cake

Tue, 26 Jan 2010 10:00:09 -0500

This is rich and yummy...but still not as super rich as Apple Cake #2! Either one is worth the splurge. -- posted by Rutecki Family

Decadent Apple Cake

Tue, 26 Jan 2010 10:08:11 -0500

If you're going to make only one apple cake this fall, do it right by indulging in this extra deluxe version of apple cake yumminess. Butter drizzled over the pecan and sugar topping bakes into a crunchy crust on this super moist spice cake. -- posted by Rutecki Family

Touchdown Cake

Tue, 26 Jan 2010 12:32:43 -0500

duncanhines.com/recipes -- posted by scarley

The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

Tue, 26 Jan 2010 15:51:25 -0500

So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it. -- posted by Jezski

Brown Sugar Rum Glaze

Tue, 26 Jan 2010 15:52:57 -0500

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too. -- posted by Roxanne J.R.

Chocolate Zucchini Cake

Tue, 26 Jan 2010 17:12:29 -0500

Wowee! What a moist, delicious cake. Do not bother telling people there is zucchini in it, they might not like it as much as if you tell them it is decadent. But really, you would never know the difference. Only a half cup of oil in the entire cake. -- posted by Cookie Jarvis

Delicious Strawberry Shortcakes

Wed, 27 Jan 2010 19:10:31 -0500

These are great to make during summer when fresh sweet strawberries are in season. -- posted by Cupcake-Princess

Creamy Maple Fudge Frosting / Icing for Cupcakes

Thu, 28 Jan 2010 09:15:16 -0500

The flavor reminds me of the Seaside fudge from my childhood! A nice creamy frosting that's great for cakes and cupcakes, but also would do nice for soft cookies. -- posted by the80srule

Prune Cake With Buttermilk Icing

Thu, 28 Jan 2010 09:23:18 -0500

Another from "The Pioneer Woman Cooks"! -- posted by F-16 momma

Lily Vanilli's Honey, Lavender & Almond Cupcakes

Thu, 28 Jan 2010 09:50:38 -0500

The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive. -- posted by Taste & Smile

Chocolate Cake

Thu, 28 Jan 2010 13:28:58 -0500

I got this recipe in the mail from a Realtor. Not sure what chocolate cake has to do with selling houses but nonetheless... Cook time does not include cooling time before icing. -- posted by Banriona Aeval

One Apple Coffee Cake

Thu, 28 Jan 2010 15:29:31 -0500

I combined several recipes and memories of a recipe my mom used to make for this one.It's close to the original,but not as sweet.Without the oil,it's probably a little healthier too.It's called "One" apple,but one isn't quite enough.I substituted Crisco for the butter per pkg. instructions. -- posted by jeff58

Heath Bar Angel Food Cake With Chocolate Whipped Cream Frosting

Thu, 28 Jan 2010 15:42:02 -0500

This was the cake we always had for birthdays when I was growing up. It has a rich chocolate whip cream frosting that has cracked up Heath Bars in it swirled on an Angel Food Cake. Don't skimp and use Cool Whip. This may be tons of calories, but after you try it, you will agree it is well worth it! Using a store bought Angel Food Cake makes this cake so quick and easy! The cooking time listed is only if you bake your own cake. I'd love to hear if your family loves it like mine does! -- posted by terriers2

Hawaiian Dream Cake With Coconut-Pineapple Icing

Thu, 28 Jan 2010 16:02:55 -0500

I love pineapple and coconut, and love cake, so this is a natural combination for me :) -- posted by iewe

German's Sweet Chocolate Cake

Thu, 28 Jan 2010 16:19:01 -0500

I got this recipe off of a package of German's brand sweet baking chocolate. Use with Coconut Pecan Filling and Frosting Recipe I posted from the same source. -- posted by Banriona Aeval

Coconut-Pecan Filling and Frosting

Thu, 28 Jan 2010 16:21:37 -0500

This recipe came from the package of Baker's German's brand sweet chocolate bar. Recommended for use with German's Sweet Chocolate Cake. -- posted by Banriona Aeval

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Chocolate Cherry Trifle (Hungrygirl Style!!)

Fri, 29 Jan 2010 14:33:08 -0500

This is my take on a lowfat Chocolate Cherry Trifle using some tips I learned from HungryGirl. Enjoy and don't feel guilty! -- posted by tiersofjoy

Peanut Butter Icing

Sat, 30 Jan 2010 18:00:35 -0500

I use to love when my mum made banana bread with peanut butter icing. I think this recipe comes close to hers! -- posted by SoupCookie

Java-Spiced Chocolate Cake With Coffee Cream

Sat, 30 Jan 2010 23:22:39 -0500

From Vogue Entertaining -- posted by Coasty

Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)

Sat, 30 Jan 2010 23:25:53 -0500

This is a light cake, only distantly related to the dense, sticky American-style fruitcakes. Published in Saveur magazine, December 2009. -- posted by swissms

Cardamom and Coffee Mud Cake

Sat, 30 Jan 2010 23:39:12 -0500

From Vogue Entertaining. Best to use strong freshly brewed espresso coffee and cardamom pods not ground cardamom as the flavour will not be as intense. This is really an adults chocolate cake. -- posted by Coasty

Spiced Bundt Cake

Sun, 31 Jan 2010 01:56:27 -0500

A simple holiday cake that is garnished with a dusting of Confectioners' sugar. This cake can be stored at room temperature for 2 days. -- posted by Ice Cool Kitty

Chai and Honey Cupcakes

Sun, 31 Jan 2010 08:42:01 -0500

In 'Cupcakes' by Shelly Kaldunski -- posted by ratherbeswimmin'

Banana Spice Cake

Sun, 31 Jan 2010 12:24:48 -0500

A bundt cake from the My Great Recipes collection. The banana flavor is more subtle then banana bread. I love the lemon glaze, but a caramel icing is great on this too! -- posted by SuzV

Carrot Cake-Tyler Florence

Mon, 01 Feb 2010 09:49:17 -0500

This cake is HUGE. Although Tyler says it serves 8-10, we got more like 15 servings and they were large! I loved the shape of this cake--a nice high rectangle, very unusual but very pleasing. Easy to cut very uniform pieces. You can make this into a 3 or 4 layer cake. -- posted by Kathy!!

Chiffon Cupcakes

Mon, 01 Feb 2010 09:54:10 -0500

Chiffon Cupcakes from Alton Brown of the Food Network. -- posted by the Hildebrand's home cookin

Bread Pudding Ummm . . . Best Ever

Mon, 01 Feb 2010 09:55:00 -0500

I had never had Bread Pudding before I went to Vegas and had it at a buffet. Well, I fell in love. My obsession use to be chocolate, but since I've lost 52 lbs. I gave it up. NOW, my obsession has become THIS version of Bread Pudding. ( I have to be careful how much of this I make, so I don't gain all of that chocolate weight back!) I found this recipe on the "Momswhothink.com" website and I hope it is ok to post it here. This is true comfort food. Do not over bake or you will lose the eggy texture of the bread. The cinnamon, nutmeg, and vanilla are the key ingredients to the rich flavor of this dessert. I use french bread, and have even used dry bread that has been sitting around a few days. I even used wheat french bread once and it turned out great! The sauce is more a vanilla, butter, cream sauce. I usually make about 4 times (yes, that is what I said!) in order to smother the bread pudding. One recipe of it is just not enough. Ummm. Make the sauce while the pudding is baking and you will save time. You can also use a Hard Sauce if you would rather. (recipe # 102574 sounds like a good one.) Even if you have never tried Bread Pudding, be daring, and try it. I use to turn my nose up at it, and now, I cannot wait for an excuse to make it, again and again. Enjoy! -- posted by terriers2

Rachel's Vanilla Cupcakes

Mon, 01 Feb 2010 10:08:39 -0500

For posterity. Open to some flavor variations and fun with food dye, so I included some tips from other recipes and my own experiments. I based the cake part off both a Food Network recipe plus one of my cake recipes. Yields 24 cupcakes, two 9" layer cakes, or one 13 x 9 cake. -- posted by the80srule

Coconut Cupcakes

Mon, 01 Feb 2010 10:22:31 -0500