I'm in the mood to bake a cake today...post your favorite recipe (besides the back of the cake mix box) and I'm going to pick the best one to make.

1/26/2008 10:46:33 AM

chocolaaaaaaaaate

1/26/2008 10:47:28 AM

http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx

Carrot cake ftw!

*nom nom nom *

1/26/2008 10:50:25 AM

butter recipe cake

fudge icing

as many layers as possible

1/26/2008 10:50:36 AM

Cream Cheese Pound Cake

INGREDIENTS

* 1 (8 ounce) package cream cheese
* 1 1/2 cups butter
* 3 cups white sugar
* 6 eggs
* 3 cups all-purpose flour
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

1/26/2008 10:54:29 AM

^that sounds good....okay cream cheese pound cake is in the lead for now

1/26/2008 10:56:09 AM

wat about the carrot cake?

1/26/2008 10:58:19 AM

Quote :

"CREAM CHEESE FROSTING"

1/26/2008 10:58:20 AM

Carrot cake is good too...but the pound cake sounds good and easy...and I've never had that before...I also have to think of the people who will be eating the cake...Normally what I do when I bake a cake is eat one piece and then leave it be for everyone else to have, I never eat more than one piece of my cake, and unfortunately my brother and my mom don't like carot cake so the cake would just go to waste

1/26/2008 11:00:06 AM

chocolate muthafuckin cake with chocalote muthafuckin icing

1/26/2008 11:04:25 AM

Sour Cream Pound Cake with Buttered Rum Glaze
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1 c. butter (not margarine)
2 1/2 c. sugar
6 eggs
3 c. cake flour (not all-purpose)
1/4 tsp. baking soda
1 recipe Buttered Rum Glaze (below)
1 (8 oz.) carton of sour cream
1 tsp. vanilla
1 tsp. lemon juice
1/2 c. sugar

Cream butter; gradually beat in 2 1/2 cups sugar. Add egg yolks, beating well after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in flavorings. Beat egg whites until foamy; gradually add 1/2 cup sugar, a spoonful at a time, beating until stiff peaks form. Fold into batter. Pour butter into greased tube pan. Bake at 325 degrees for 1 1/2 hours. Cool cake in pan for 10 to 15 minutes. While warm, prick cake with a meat fork. Pour Buttered Rum Glaze over cake.

Buttered Rum Glaze
1/4 c. plus 2 tbsp. butter (not margarine)
2 tbsp. water
1/2 c. walnuts, chopped
1/4 c. dark rum (like myers)
3/4 c. sugar

Combine butter, rum, water and sugar in a saucepan, bring to a boil. Boil mixture stirring constantly for 3 minutes. Remove from heat and stir in walnuts.

1/26/2008 11:16:53 AM