09.14.11

Chocolate Coconut Cake Recipe

Ingredients

1 (18.25 ounce) package chocolate cake mix with pudding
24 large marshmallows
1 cup sugar
1 cup milk
1 (14 ounce) package coconut
Glaze
1 1/2 cups sugar
1 cup evaporated milk
2 cups semisweet chocolate chips
1/2 cup butter or margarine
1 cup chopped almonds

How to make Chocolate Coconut Cake

  • Mix cake according to package directions. Grease two 13-in. x 9-in. x 2-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees F for 15-20 minutes. Cool.
  • In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
  • In another saucepan, bring sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Chill overnight.

09.14.11

Coconut Cake Recipe

Ingredients

2/3 cup margarine
1 3/4 cups sugar
Whisper of ginger
3 cups cake flour
1/2 teaspoon baking powder
1 tablespoon plus
2 teaspoons vanilla
1 1/3 cups milk
1/2 cup fresh grated coconut  or  1/2 cup shredded commercially prepared coconut
3/4 teaspoon salt

How to make Coconut Cake

  • Preheat oven to 350 degree F. Grease 3 8″ round cake pans.
  • In a large mixing bowl with an electric mixer, cream margarine and sugar until light and fluffy. Mixture will be lemon colored. Add yolks and blend well.
  • Sift together, salt, flour, baking powder, and ginger. Add alternately with milk to above mixture. Blend well after each addition. Add vanilla, blend well. Set aside.
  • Wash beaters in hot soapy water. Making sure bowl and beaters are absolutely grease-free, whip the  whites until stiff. Fold  whites and coconut into batter. Pour into cake pans.
  • Bake about 30 minutes, toothpick inserted should come out clean. Cool completely. Frost with Coconut Frosting (recipe to follow).

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09.6.11

Valentine Day Cake Recipe

Ingredients
Double Layer Cake
Icing
Candy
How to make valentine’s day cake:
  • In a round pan bake a two-layer cake.
  • Also bake a two-layer cake in a square pan.
  • Let it cool completely.
  • Slice the round one in half.
  • Place each half of the round on two corner of the square to make a perfect heart shape.
  • Decorate the cake with icing and candy

09.5.11

Sweetest Heart Cake Recipe

Ingredients:
1 (8 inch) Round Cake (any flavor)
1 (8 inch) Square Cake (any flavor)
16 oz Vanilla Frosting (pink colored)
1 large White Gumdrop
1-1/2 cup flaked Coconut (tinted pink to match frosting)
2 large Red Gumdrops
Granulated Sugar
Red Chewy Fruit Snack
How to make sweetest heart cake:
  • Reduce round cake into two equal semi-circles.
  • Place square cake and semi-circles on serving plate.
  • Connect with some frosting.
  • Frost entire cake with remaining frosting.
  • Drizzle it with coconut.
  • Flatten 1 red gumdrop with rolling pin on slightly sugared surface.
  • Make and cut out heart shape with cookie cutter.
  • Repeat it with remaining red gumdrop and white gumdrop.
  • Place 3 gumdrop hearts on cake, overlapping slightly.
  • Cut chewy fruit snack into 1/2-inch strips.
  • Tie strips into loose bow and place on cake.

 


09.5.11

Nothing But Love Cake Recipe

Ingredients:
1-1/3 cup all-purpose Flour
2/3 cup Cocoa Powder (unsweetened)
1/2 cup (1 stick) Butter (softened)
1-2/3 cup Granulated Sugar
1-1/2 cup Chocolate Mini Baking Bits (divided)
1 container (16 oz) White Frosting
1 Egg (large)
3/4 tsp Vanilla Extract
1 tsp Baking Soda
1/8 tsp Salt
2/3 cup Sour Cream
1/4 cup Buttermilk
How to make nothing but love cake:
  • Lubricate bottoms of a (8-inch) round cake pan and a (8×8×2-inch) baking pan.
  • With the help of waxed paper line the pan; slightly lubricate it and flour pans and set aside.
  • In a large bowl mix butter and sugar till it becomes light and fluffy.
  • Mix egg and vanilla.
  • In medium bowl mix flour, baking soda, salt and cocoa powder.
  • In small bowl mix sour cream and buttermilk; add to creamed mixture alternately with dry ingredients, beginning and ending with flour mixture.
  • Pour the prepared batter evenly in the prepared pans.
  • Drizzle batter in each pan with 1/2 cup chocolate mini baking bits.
  • Now bake it in a preheated oven at 350°f for about 35 minutes.
  • Let it cool on wire racks completely.
  • Reduce round cake into two half to make semi-circles.
  • Keep square cake layer on serving plate.
  • Place one semi-circle cake along one side of square cake.
  • Bridge the gap between them with little frosting.
  • Place remaining semi-circle cake along adjacent side of square cake, to make heart shape.
  • Bridge the gap between them with little frosting.
  • frost entire cake with remaining frosting.
  • Decorate with remaining chocolate mini baking bits.
  • Store it in tight cover container.

07.2.11

CHOCOLATE COCONUT CAKE

Ingredients:

1 1/2 oz. desicated coconut
1/2 cup milk
4 oz. margarine
6 oz. sugar
2 eggs
4 oz. plain flour
1 level tsp cocoa
pinch of salt
1 tspful baking powder
How to make chocolate coconut cake:
  • Soak the coconut in the milk for 1/2 hour.
  • Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
  • Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
  • Bake in a moderate oven for 30-40 minutes.
  • When cold, decorate the top as desired, or cut into fingers.

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06.27.11

WHISKEY CAKE RECIPE

Ingredients:
4 Eggs
1 cup Oil
1 cup Sugar
1/2 cup Coffee
1 Shot Glass Whiskey
2 cup Honey
1 tsp Vanilla Essence
3 1/2 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
3 tsp Baking Powder
1/4 tsp Salt

How to make whiskey cake:

  • In a mixer beat eggs, oil, sugar, whiskey, honey, and vanilla for three minutes.
  • Then for 3 minutes at high speed.
  • Sift the flour, baking soda, baking powder and salt.
  • Slowly add the sifted flour in the mixer for 3 minutes at medium speed.
  • Grease a 15 x 11 inch square pan.
  • Pour the mixture in the pan.
  • Baked the pan at 350 degrees for 1 hour and 10 minutes or till the tooth pick comes out clean from the center of the cake.

 

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06.27.11

Walnut Palm Cake

Ingredients:
1 cup butter
2 tsp vanilla
3 cup sugar
3 cup flour
1 cup finely chopped walnuts
1/4 tsp salt
5 eggs
1 cup milk
1/4 tsp baking powder
1/2 cup shortening

How to make walnut palm cake:

  • In a bowl beat the butter and the shortening very thoroughly till the mixture is creamy.
  • Then add sugar 1/2 cup at a time and beat till very light.
  • Now add eggs one at a time beating thoroughly after each addition.
  • Now add 2 cups flour alternately with milk and vanilla.
  • Finely add 1 cup flour containing salt and baking powder.
  • Add in the finely chopped walnuts.
  • Pour this mixture in a pan which has been lightly greased and flour.
  • Bake this pan in cold oven on middle shelf and turn on the oven to 350 degrees F.
  • Let the pan baked for 1 1/4 hour and then take out the pan from the oven and let the cake cool in the pan on wire rack.

 

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06.27.11

SUGARLESS CAKE RECIPE

Ingredients:
1 tsp cinnamon
2 cup water
1/2 cup shortening
1 1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp artificial sweetener
1 cup rolled oats
1 beaten egg
1 cup raisins
1 cup flour

How to make sugarless cake:

  • In a sauce pan add together raisins, water and cinnamon.
  • Heat the sauce pan on low heat for fifteen minutes.
  • Take off from fire and let it cool.
  • To this mixture add the beaten egg, oats, artificial sweeter, shortening and vanilla extract.
  • In a separate bowl sift together flour, baking soda, cinnamon powder and salt.
  • Add this dry ingredients to the earlier prepare batter and mix well.
  • Pour this mixture in a baking pan and bake for 30-35 minutes at 350 degrees F.
  • When the cake is ready let it cool for 10 – 15 minutes and then serve immediately.

 

06.25.11

Almond Cake Recipe

Ingredients:
Pastry
1 1/2 cup flour
1/4 palm butter
4 egg yoghurts
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract

Filling
2/3 cup sugar
1/4 cup corn starch
1/2 tsp baking powder
1/4 palm butter
3 eggs
3/4 cup ground almonds
1 cup chopped almonds
1 pinch salt

How to make almond cake:
  • For the Pasty
  • In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
  • Place this mixture in the refrigerator for 30 minutes.
  • Then take it out and roll it of a size 11 or 12 inches of a pie.
  • Line a 11 or 12 inch pie or tart pan.
  • Prick the base and chill for 15-20 minutes.
  • Preheat the oven at 375 degrees F
  • For the Filling
  • In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown.
  • Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.

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