skip to main content

Need a T&T simple cake/frosting recipe?

17 years ago

Hi everyone - I haven't done any baking for quite some time, but a staff member where I intern mentioned having a craving for cake today. So, I'd like to bring something in on Monday.

Just looking for a tasty cake to bake in a 9 x 13 pan so it will survive the hour commute.

Any suggestions? TIA!

Sue

Sort by:Oldest

Comments (5)

KatieC
17 years ago
How hard do you want to work? We went to a fundraiser that involved a chocolate contest...everyone got to sample and vote. I'm sure this is the cake that won, although I don't know if the lady who won would admit it was this easy. (Next year I'm taking my chocolate mascarpone tart).

The zucchini cake is a great traveler...moist and not-too-sweet.

* Exported from MasterCook *

Chocolate Cherry Cake With Variations

Recipe By : Katie
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package chocolate cake mix -- * see note
1 can cherry pie filling -- * see note
1 teaspoon vanilla extract -- or almond extract
2 eggs
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup chocolate chips -- * see note

Beat together cake mix, pie filling, flavoring and eggs with electric mixer until very well mixed. Pour into a greased 13"x9" pan and bake @ 350Â° for 25-30 minutes. Touch lightly in center to test for doneness. Frost when partially cooled.
For frosting: Boil together for one minute the sugar, butter, and milk. Stir in chocolate chips. Pour over partially cooled cake.

Source: adapted from Seasoned With Love - Priest Lake Community Cookbook

- - - - - - - - - - - - - - - - - -

NOTES : You can use any cake mix and pie filling combination that sounds good...white cake and any fruit pie filling, spice cake and apple pie filling, lemon cake and lemon filling, etc.

You can also use white chocolate chips in the frosting. Wait until the sugar mixture is almost cool before stirring in chips. White chocolate will seize very easily.

* Exported from MasterCook *

Christie's Chocolate Zucchini Cake

Recipe By : Katie
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c soft butter
1 c oil
1 3/4 c sugar
2 eggs
1 tsp vanilla
1/2 c sour milk or buttermilk
OR use 1/2 c milk = 1/2 tsp. lemon juice
5 tbsp cocoa
2 1/2 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
2 c finely grated zucchini
1/2 c chopped nuts
1/2 c chocolate chips

Blend all together (except nuts and chocolate chips)and pour into two 9" square (or one 13 x 9) ungreased pan.

Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips.

Bake 40-45 minutes at 325F.

- - - - - - - - - - - - - - - - - -

NOTES : Good served warm. Freezes well.
Terri_PacNW
17 years ago
Well the go to cake here....and I just made it into cupcakes on Tuesday for the Birthday boy yesterdays team snack request...

When I make it for home I use coffee for the boiling water, cold or fresh doesn't matter. I just "Nuke" the cold coffee.

And my frosting is almost always...

1/2 stick butter
and
8oz cream cheese

enough powdered sugar to make a thick paste..
couple t of vanilla
enough milk, cream or half n half to make it the consistency I want.

You can leave out the cream cheese.

Here is a link that might be useful: Perfectly Chocolate Cake
Related Discussions
RECIPE: Prune Cake Recipe Needed
Q
Comments (5)
This Prune Cakes does not fit the description of what you are looking for, but it is none-the-less delicious!! Thought since you have someone in the family fond of prunes, perhaps you would like it for future use. Prune Sour Cream Cake Source: "from the back of Sunsweet Prune box" 1Â½ cups Sunsweet Prunes (use already pitted, soft prunes) 1 tablespoon grated lemon rind 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda Â½ teaspoon salt 1 cup soft butter 1 cup granulated sugar -- * I use Â¾ cup 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract Â½ cup firmly packed light brown sugar 1 teaspoon cinnamon Â½ cup chopped English walnuts Pour boiling water over prunes. Let stand 15 minutes. (Skip this step if using the soft pitted kind.) Drain, pit, and dice prunes. Add lemon and set aside. Grease and flour 9" tube pan. Sift together flour, baking powder, baking soda, salt; remove 1/4 cup and toss with prunes. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Slowly beat in flour mixture, alternnately with sour cream and vanilla, beginning and ending with flour. Fold in prunes. Combine brown sugar, cinnamon and nuts. Turn 1/3 batter into pan. Sprinkle with 1/3 brown sugar mixture, repeat layering twice. Bake at 350Â° F. 55 minutes or until done. Cool in pan on rack for 10 minutes. Remove from pan. Description: "Coffee Cake Type. Tried and True! Very, very good!!"
...See More
T&T Red Velvet cake recipe needed
Q
Comments (10)
I've never made it because of the large amount of food coloring. I went looking for an alternative: Red Devil's Food Cake Made With Beets 4 ounces unsweetened chocolate, chopped 1 8 1/4 ounce can beets 2 1/4 cups allpurpose flour 1/3 cup cocoa powder 2 tsp. baking soda 1/2 tsp. salt 1 1/2 sticks unsalted butter, softened 1 1/4 cups firmly packed light brown sugar 1 cup granulated sugar 3 large eggs 2 tsp. vanilla 2/3 cup buttermilk 2 tsp. cider vinegar Frosting: 2 1/4 cups granulated sugar 1 tsp. cream of tartar Pinch of salt 6 large egg whites 1/4 cup cold water 2 tbs. vanilla Preheat oven to 350 ° F. Butter and flour two 9 by 2 inch cake pans. Melt chocolate in double boiler and set aside to cool. Drain beets and puree in a blender or food processor; you should have 1 cup. Sift together flour, cocoa, baking soda and salt. In a bowl with an electric mixer beat butter, sugars, eggs and vanilla until light and fluffy, about 5 minutes. Beat in chocolate. With mixer on low alternately beat in flour mixture (in fourths) and buttermilk mixed with vinegar (in thirds), beginning and ending with flour. Beat until incorporated. Add pureed beets and mix on medium until blended. Divide the batter between the pans. Bake for 30 to 35 minutes, or until cake tester inserted in center comes out clean and top of cake springs back when lightly pressed. Cool cakes in pans on wire racks for 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl set over a large saucepan of simmering water beat sugar, cream of tartar, salt, egg whites and water with mixer for 5 to 7 minutes, or until mixture holds stiff peaks. Remove bowl from pan and beat icing for 3 minutes more. Beat in vanilla. To assemble cake: On serving plate spread one cake layer with a third of frosting and top with second layer. Spread remaining frosting over top and sides. Yield: 9 inch Layer Cake, 8 to 10 servings _________________________________________________________ Unique Red Velvet Cake Beet juice is the secret ingredient that substitutes for red food color in this traditional Southern specialty cake. Some people prefer a boiled white frosting, but I cannot imagine this cake without cream cheese frosting. Make this cake when you want to dazzle people -- or when you want superb taste. This is the kind of cake to take to a party. CAKE 4-1/2 C cake flour, sifted 1-1/2 t salt 4 T Cocoa 4 oz. beet juice (drain from one 15 oz. can of beets - add water to make 4 oz., if needed) 1 C vegetable shortening 2-3/4 C sugar 4 large eggs 2 C buttermilk 1-1/2 T vanilla extract 2 T white vinegar 2 t baking soda Preheat over to 350 degrees. Grease and flour two 9-inch cake pans. Remember to use glass and metal utensils to avoid beet-juice stains. Add salt and cocoa to sifted flour and sift again. With mixer on medium, cream together vegetable shortening and sugar for at least five minutes. Add eggs one at a time, beating at least one minute after each addition. Add beet juice and vanilla to buttermilk. Alternate adding these liquids and the flour-salt-cocoa mixture to the shortening/sugar. Use a spatula or put your mixer on low -- don't overbeat. Put white vinegar in a small bowl and add baking SODA (not powder). It will foam up briefly. Fold into the cake batter -- DO NOT BEAT. Batter should be somewhat thick, but add water, if needed, to make a pourable batter. Pour batter into prepared cake tins and bake for approximately 30 minutes in a 350 oven. Allow layers to cool for 10 minutes before removing from cake tins. Cool cake completely before frosting. Cut each layer in half to create a four-layer cake. CREAM CHEESE FROSTING 2 8-oz. packages cream cheese, softened (Neufchatel tastes great, too, and has less fat -- as if that mattered given the rest of the recipe) 2 sticks butter or margarine 2 T vanilla 4 C powdered sugar water or milk to thin, if needed
...See More
Chocolate sponge roll cake - need T&T recipe pls
Q
Comments (1)
This hasn't got cornstarch in it but has always worked for me: 1/2 cup less two tablespoons flour 2 tablespoons cocoa powder 1/2 tsp baking powder 3 eggs 1/2 cup caster sugar 1 tablespoon hot water Sift together the first three ingredients. Grease and line your Swiss roll pan with greased parchment paper. Set oven to 400F. Lay a tea towel on the kitchen counter and generously sprinkle with more caster sugar. Beat eggs with sugar with an electric whisk until very pale and creamy and thick. The colour should be very pale yellow. Sift the flour mixture over the egg mixture and fold in gently with a metal spoon. Stir in the hot water. Pour into the prepared pan and level. Bake about 12 minutes until cake springs back when gently pressed with your finger. Immediately turn the cake out onto the prepared tea towel. Trim the crisp edges off then roll up and allow to cool.
...See More
T & T recipe for peanut butter frosting needed please
Q
Comments (8)
Ina Garten's Recipe courtesy of Ina Garten Chocolate Cupcakes and Peanut Butter Icing Ingredients 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 2/3 cup light brown sugar, packed 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons brewed coffee 1 3/4 cups all-purpose flour 1 cup good cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt Kathleen's Peanut Butter Icing, recipe follows Chopped salted peanuts, to decorate, optional Kathleen's Peanut Butter Icing: 1 cup confectioners' sugar 1 cup creamy peanut butter 5 tablespoons unsalted butter, at room temperature 3/4 teaspoon teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/3 cup heavy cream Directions Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and two sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (one rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans and allow to cool completely before frosting. Frost each cupcake with the peanut butter icing and sprinkle with chopped peanuts if desired. _________________________ Kathleen's Peanut Butter Icing: Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. 2006, Barefoot Contessa at Home, All Rights Reserved © 2016 Television Food Network, G.P. All Rights Reserved.
...See More
pat_t
17 years ago
My mind automatically said "Texas Sheet Cake". This is from my Aunt Gwen:

GWENÂS TEXAS SHEET CAKE

In a large bowl mix and set aside:
2 cups sugar
2 cups all-purpose flour

In a saucepan, combine:
1/2 cup (1 stick) butter
1/2 cup shortening
3 Tblsp. cocoa powder
1 cup water

Bring to a rapid boil and pour over sugar & flour in large bowl. Mix well.

Mix in a measuring cup:
1 cup buttermilk
1 tsp. baking soda

Add to chocolate mixture and then add:
2 eggs, slightly beaten
1 tsp. vanilla
1 tsp. ground cinnamon

Mix well, pour into a greased 11- x 15-inch baking pan. Bake 20 minutes at 400Â° F.

Topping:
Begin 5 minutes before cake is done. Heat and bring to a boil 1/2 cup (1 stick) butter; 4 Tblsp. cocoa and 6 Tblsp. milk. Remove from heat and add 1 box confectionersÂ sugar, 1 Tblsp. vanilla, and 1 cup chopped pecans. Pour over cake while hot.
iowagirl2006
17 years ago
I will second the Texas Sheet Cake recipe. That is pretty much exactly the same recipe I use.

It is always moist, keeps well, and is generally loved by all.
goldgirl
Original Author
17 years ago
Thanks everyone! I'm saving all the great recipes, but am going to try the Texas sheet cake for Monday just because I've never had that before :)

Related Stories

KITCHEN DESIGN Sweet Ideas and a Truffle Recipe from a Chocolatier's Test Kitchen

A $2,100 budget didn't mean a half-baked kitchen redo; this confectioner just rolled up her sleeves and rolled out the improvements

MOST POPULAR The Easiest, Most Versatile Cake Stand You'll Ever Make

By Rikki Snyder

Show off sweet somethings and your own impressive handiwork — just don't let on how little effort it took

LANDSCAPE DESIGN Recipe for Modernist Edible Garden Style

Herbs, vegetables and fruit trees aren’t just for traditional gardens. Here’s how to design them into modernist landscapes

KITCHEN DESIGN Kitchen Storage: Where to Keep Grandma's Stuffing Recipe?

By Between Naps on the Porch

KITCHEN DESIGN 5 Home Cooks Share Their Favorite Family Recipes

By Stacy Briscoe

Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes

PRODUCT PICKS Guest Picks: Cake Stands Worth Drooling Over

By Christine Fox

Dessert won’t be the only delicious-looking sight on the table when you set out one of these footed cake plates

KITCHEN DESIGN World of Design: Favorite Recipes From Food Lovers Around the Globe

Travel with your tastebuds and experience for yourself these international foodies' favorite dishes

HOLIDAYS 3 Recipes for Foraged Holiday Table Decor

By Annie Thornton

The coauthors of ‘The Wreath Recipe Book’ suggest 3 simple table settings you can make from materials found in the yard or at the market

PRODUCT PICKS Guest Picks: Pretty Cake Stands

By Stephanie Hua

20 pedestals too pretty to only use for desserts

HOME TECH 3 Kitchen Contraptions You Won’t Believe

Pizza hot from the printer, anyone? These cooking gadgets harness imagination and high tech — and have price tags to match

Sponsored

More Discussions

Do you want to see what I got FREE this week.....take a peek...

63

Tried and true tart recipes

18

I made a cassoulet!

16

Sigh. I bought some ice cream...

16

Have you made fruit leather? Any tips?

3