INGREDIENTS
* 1 (18.25 ounce) package yellow cake mix
* 4 eggs
* 3/4 cup vegetable oil
* 3/4 cup cream sherry
* 1 teaspoon ground nutmeg
* 1 (3.5 ounce) package instant vanilla pudding mix
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* 1/2 cup white sugar
* 1 tablespoon ground cinnamon
* 1 tablespoon unsweetened cocoa powder
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DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
2. In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
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Sherry Bundt Cake Recipe
Free Handy Plum Cake Recipe
INGREDIENTS
* 3 eggs
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1 teaspoon lemon zest
* 1 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1 1/4 cups plums, pitted and sliced
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DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 inch tube pan.
2. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
3. In a large bowl, cream the butter or margarine with the sugar. Beat in the egg yolks and the lemon zest.
4. Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
5. Bake at 375 degrees F (175 degrees C) for 40 minutes or until cake tests done. Transfer to a cooling rack and allow to cool before serving. Makes 6 servings.
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Simple Zucchini Cake Recipe
INGREDIENTS
* 3 cups all-purpose flour
* 3 cups white sugar
* 1 teaspoon salt
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 2 1/2 teaspoons ground cinnamon
* 1 teaspoon vanilla extract
* 4 eggs
* 1 1/2 cups vegetable oil
* 3 cups grated zucchini
* 1 (8 ounce) package cream cheese
* 1/2 cup butter
* 2 cups confectioners' sugar
* 2 teaspoons vanilla extract
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DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9 inch round cake pans.
2. In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
3. In another bowl beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
4. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow cakes to cool in pans. Stack and frost into a 3 layer cake using Cream Cheese Frosting.
5. To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner's sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake layers.
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Strawberry Peach Cake
INGREDIENTS
* 3 egg, beaten
* 1 3/4 cups white sugar
* 1 cup vegetable oil
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon baking soda
* 2 cups fresh peaches - peeled, pitted and sliced
* 1/2 cup chopped pecans
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DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the eggs, sugar, oil, flour, salt, cinnamon, baking soda, peaches and pecans. Mix thoroughly by hand.
3. Pour into prepared 9x13 inch pan and bake at 375 degrees F (190 degrees C) for 50 minutes or until done.
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Chocolate Lava Cake 2; Molten Chocolate Love
Wanna make Chocolate Lava Cake 2; Molten Chocolate Love? Try this!
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Yummy Chocolate Lava Cake Recipe:
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.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients (4 people):
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins
How to Make It:
Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!
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?!!!
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