Simple white cake Ingredients

1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. 2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Simple chocolate

Heat the oven to 180C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake.

Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch) To see our previous version:click here! Yield: 12 servings

Ingredients
1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)

2. 3. 4. 5.

Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. 6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. 2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. 3. This cake should have room temperature when served.

Variations
A. You may cut the top of the cake to make a flat surface before adding the frosting. B. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes C. To make a tall cake, you may bake two cakes instead of slicing one into two layers D. You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt E. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008) F. You may use cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

Black Forest Cake

Yield: 12 servings

Ingredients
cup (110 g) butter, softened 1+ cup (275 g) sugar 2 eggs 1+ cup (140 g) all-purpose flour cup (50 g) unsweetened cocoa powder, natural teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup (1.8 dl) buttermilk

Ingredients for filling

cup Kirschwasser (Kirsch/cherry brandy), optional 2 cans (14 oz or 400 g) cherry pie filling or pitted cherries 3 cups (7.2 dl) heavy whipping cream, chilled cup confectioners' sugar Milk chocolate curls or shavings, for garnish Maraschino cherries or sweet cherries, for garnish, optional

Method
1. 2. 3. 4. 5. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper. With an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, mix well between each egg. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth. 6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! 7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling
1. Drain cherry pie filling in a colander to remove most of the thickened juices. 2. Beat the whipping cream with confectioners' sugar until it thickens. 3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling
1. Sprinkle each layer of the cake with Kirschwasser. 2. Place one cake layer on a serving plate. 3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. 4. Add the second cake layer. 5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. 6. Add the third cake layer. 7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations
A. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top. B. You may use three cake tins intead of one. In that case the baking time must be shortened. C. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).

Devil's Food Cake

Yield: 12 servings.

Ingredients
2 cups (440 g) sugar cup + 2 tablespoons (140 g) butter, softened 3 eggs, separated 2 cups (220 g) all-purpose flour 7 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract cup boiling water 1 cup sour cream

Ingredients for frosting

3 cups (660 g) white sugar 1 cup water teaspoon cream of tartar (optional) 4 egg whites 1 pinch salt 1 teaspoon vanilla extract

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. 2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool.

3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. 4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. 5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. 7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife. 8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. 9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Variations
A. You may add one teaspoon of ground cinnamon to the cake mixture for a hint of spice. B. Instead of white frosting you may use either whipped cream or chocolate frosting (made with chocolate, syrup, butter and coffee; double recipe).