Best Cake Recipes Blog

Sunday, March 1, 2015

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

1 preheat oven to 350 degrees.
2 beat eggs until light and thick.
3 slowly add sugar and beat 2 1/2 minutes.
4 fold in sifted dry ingredients.
5 melt butter in hot milk and stir into batter.
6 pour batter into a 9 x 13 pan sprayed with cooking spray or greased with butter.
7 bake for 30 minute or until light golden brown on top.
8 brush top with melted butter and sprinkle with cinnamon-sugar mixture.

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

1 beat eggs until light; add sugar. mix flour, baking powder and salt.
2 put butter into milk and bring to a boil. add this after flour mixture has been added.
3 add vanilla.
4 pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 combine crumbs and melted butter. pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 inches deep).
2 in a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. stir in 1/4 cup chocolate chips.
3 scrape batter into prepared pan. evenly sprinkle batter with remaining chocolate chips.
4 bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.
5 run a thin-bladed knife between cake and pan rim. refrigerate cake, uncovered, until cool, at least 2 1/2 hours. serve, or if making ahead, wrap airtight when cool and chill up to 2 days. remove pan rim and cut cake into wedges.

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

1 preheat oven to 375°f.
2 to pepare crust, in a small bowl, combine wafer crumbs and butter. mix well. press into the bottom of an 8-inch springform pan. wrap the outside of pan with heavy-duty foil. set aside.
3 in a large mixing bowl, using an electeic mixer, set on medium speed, beat cream cheese and sugar for 2 minutes, beat in sour cream, flour and vanilla. add the eggs, one at a time, beating well after each addition.
4 transfer 1 1/2 cups of the batter ot a small bowl. stir in chocolate. spread 1/2 vanilla batter over crust. top with chocolate batter. spoon remaining vanilla batter over chocolate. top with remaining chocolate.
5 using a knife, gently swirl batter together. place pan in a shallow roasting pan. add enough boiling water to come half-way up the sides of springform pan. bake until just set, about 1 hour 15 minutes.
6 place pan on a wire rack and cool to room temperature.
7 cover and chill for 4 hours.
8 test cheesecake doneness: remove the pan from oven and shake very gently - cake should be set, not wobbly in center.

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

1 preheat oven to moderate. line base and side of deep 20 cm round cake pan with baking paper.
2 combine chcocolate, cocoa and sugar with the water in large bowl, stir until smooth. add egg yolks;whisk to combine. fold in almond meal and flour.
3 beat egg whites in small bowl with electric mixer until firm peaks form. gently fold egg mixture into chocolate mixture, in two batches; pour into prepared pan.
4 bake in moderate oven about 40 minutes. stand in pan 5 minutes. turn onto wire rack;remove paper.
5 serve this cake warm, dusted with icing sugar and topped with fresh strawberries.

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

1 put bananas in the blender and blend them until smooth.
2 add eggs, milk, salt, baking powder, soy and whole wheat flour. blend until smooth.
3 add sparkling water and all-purpose flour. blend until smooth.
4 preheat frying pan on medium heat.
5 add 1/2 tsp oil and spread around frying pan.
6 ladle the batter into the frying pan spreading it around evenly.
7 after 2-3 min or until edges become brown turn it over and fry it for another minute.
8 put it onto the plate and spread 2 tsp nuttela and thinly sliced bananas. roll the crepe.
9 repeat steps 5 through 9 until there is no more batter.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

2 ounces chocolate, broken into 1-inch pieces (ghirardelli 60% cacao bittersweet chocolate baking bar)
1 cup flour
1 cup finely chopped pecans (they are to go in the crust)
1/2 cup butter or 1/2 cup margarine, softened
24 ounces cream cheese, softened
1 teaspoon pure vanilla extract
3 eggs
3/4 cup granulated sugar

1 preheat oven to 325ºf.
2 crust:.
3 combine flour, pecans, butter or margarine, and brown sugar; mix well.
4 press the mixture into the bottom of an ungreased 8" or 9" square baking pan.
5 bake 15-16 minutes, or until light golden brown.
6 let cool while preparing batter.
7 batter:.
8 melt the chocolate (broken into 1" pieces)in a double boiled over hot, but not boiling, water, water.
9 stir the chocolate occasionally until smooth.
10 set aside.
11 in a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended.
12 add the eggs, one at a time, mixing well after.
13 remove 1 cup batter and reserve.
14 add the melted chocolate to the mixing bowl and combine.
15 spoon the chocolate batter over the crust.
16 pour the 1 cup of reserved plain batter over the chocolate batter.
17 using the blade of a butter knife, swirl the batter to create a marbled effect.
18 bake 30-35 minutes, or until center is set.
19 place the pan on wire rack and cool to room temperature.
20 cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.
21 store in covered in refrigerator.