Easy Cake Recipes
Looking for easy recipes and delicious cakes!?

Please help me if you can. I will be doing a 3 tier stacked cake and am looking for recipes cake.

Champagne Cake Recipe courtesy of Sandra Lee Cooking spray 1 box (1-pound 2 1/4-ounce) moist white cake mix 1 1 / 4 cups extra dry champagne 1 / 3 cup vegetable oil 3 large egg whites 1 can whipped white frosting 1 / 4 teaspoon seasoning Champagne silver mini disco balls, Dragees of optional silver, optional, if available in your area silver edible glitter, optional Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9-13-inch cake with cooking spray. In a large bowl combine cake mix, Champagne, vegetable oil and egg whites. Beat at low speed with an electric mixer until that only together. Scrape sides of bowl with a rubber spatula and beat on medium speed for 2 minutes. Pour into the prepared pan and bake for 30 to 35 minutes or until toothpick inserted in cake comes out clean. Remove from oven and cool completely. Empty the frosting into a small bowl and add the champagne flavor. Stir to mix and set aside. To make the mini-cakes, with a cast of 3-inch ring (or use an 8-ounce pineapple with the top and bottom removed) stamp out 6 cakes. Cut cakes in half horizontally to make the layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Garnish with disco balls, Tablets, and brightness, If you are using. Cook's notes: Champagne taste and edible glitter are available at cake and candy making supplies are sold. Tablets, or beads silver candy, are not available in all states. ************************************************** ******************* Pina Colada Cake and Frosting INGREDIENTS: Cake: 1 (approx. 18.25 ounces) white cake mix 1 small package box (4 servings) vanilla or French vanilla instant pudding mix 1 / 4 cup vegetable oil 1 / 2 cup water 1 / 3 cup white rum 4 eggs 1 can (8 ounces) pineapple crushed, undrained 1 cup shredded coconut. Frosting: 1 can (8 ounces) crushed pineapple, undrained 1 / 3 cup white rum 1 small package (4 serving size) vanilla or instant French vanilla pudding mix 1 package (8 ounces) Cool Whip to taste coconut, toasted if desired * PREPARATION: Cake: Grease and flour 13 x 9-inch pan or two 8-inch round layer cake kitchen. Preheat oven to 350 degrees. Mix cake mix, cake, oil, water and rum. Add eggs, one at a time, beating well after each addition. Pina Colada Cake of your favorite beverage into a cake! Baked real Bacardi rum. Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frosting: Mix crushed pineapple, rum, and pudding instant vanilla. Beat until thick. Times in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut. * To toast coconut: Spread coconut in shallow water bread. Bake at 350 degrees for 15 minutes, stirring often, until lightly browned. ********************************** ******************************* Kahlúa ® Brownies ½ cup butter 3 oz unsweetened baking chocolate 1 ½ cup sugar 3 eggs 1 ½ cups flour ½ teaspoon baking powder ½ teaspoon salt 1 / 3 cup Kahlúa ® Heat oven to 350ƒ F (180ƒ C) Grease a cake of 8 x 8 inches. Combine flour, baking powder and salt and set aside. In a saucepan over low heat, melt butter and chocolate, stirring frequently until smooth. Remove from heat and let cool. Beat eggs and sugar until light. Mix the cooled chocolate mixture and Kahlúa ® flour mixture. Spread in the baking dish and bake for 40 minutes or until toothpick inserted in center comes out clean. Cool slightly, then brush the top with about 1-2 tablespoons Kahlúa ®. Cut into squares. ************ ************************************** **************** Kahlua ® Chocolate Cake 3 eggs, ¾ cup butter, separated ¼ cup granulated sugar 1 cup light brown sugar, Packed 2 ¼ cups flour To ½ cup unsweetened cocoa powder 1 ½ teaspoon baking soda ¾ cup strong cold coffee ¾ cup Kahlúa ® Kahlúa ® Grease meringue and flour two cake pans, 9 inches. Preheat oven to 350 † F. Beat egg whites until frothy, then beat in sugar until stiff. Withdrawal land. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda. Add to creamed mixture alternately with coffee and Kahlua ®: mix well. Fold the egg whites in dough. Pour into prepared pans. Bake 30-35 minutes, or until made. Cool 10 minutes. Invert on a rack, remove pans. Cool before frosting. Yield 10.12 Kahlúa ® Frosting: In a large bowl, 6 tablespoons cream. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlua ® and 2-3 tablespoons hot coffee beat until smooth.

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