CAKES RECIPE

1. EASY CHOCOLATE CAKE
Ingredients
* 3 cups (750 mL) all purpose flour * 2 cups (500 mL) granulated sugar * 2/3 cups (150 mL) cocoa powder * 2 tsp (10 mL) baking soda * 1/2 tsp (2 mL) salt * 2 cups (500 mL) cold coffee or water * 1 cup (250 mL) vegetable oil * 2 tsp (10 mL) vanilla * 3 tbsp (45 mL) cider vinegar

Preparation
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar.

Prepare pans as per below. Pour in batter, smoothing top.

Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).

Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.

Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.

Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.

Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.

Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.

2. FABULOUS FUDGE CHOCOLATE CAKE

* 2 1/4 cups all-purpose flour *
2 teaspoons baking soda *
½ teaspoon salt *
1/2 cup butter *
2 1/2 cups packed brown sugar *
3 eggs *
1 1/2 teaspoons vanilla extract *
3 (1 ounce) squares unsweetened chocolate, melted *
1 cup sour cream *
1 cup boiling water *
1/2 cup butter *
1 cup packed brown sugar 1/4 cup milk * * 1 3/4 cups confectioners' sugar

Directions 1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift together the flour, baking soda and salt. Set aside.

3. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended.

4. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water.

5. Bake in a greased 9 X 13 inch pan for 35 minutes.

6. Let cool 10 minutes before icing.

7. To Make Caramel Icing: First melt 1/2 cup butter in a saucepan. Stir in 1 cup brown sugar and boil about 2 minutes. Stir in 1/4 cup milk and bring to a boil. Place pan in cold water and stir in the confectioners' sugar. Continue stirring until smooth. Spread over still warm cake.

SOME CORRECTION MADE

I've made quite a few chocolate cakes from scratch and this rates up there as one of the best(flourless chocolate cake is the best-I am a HUGE chocolate lover!) I took others advice and used more unsweetened chocolate-more like 6 ounces(I used Ghirardelli-spend a little extra on a better quality chocolate-it makes a difference) and I only used 2 cups brown sugar- and also I used 1/2 cup sourcream and a 1/2 cup heavy cream instead of one full cup of sourcream. I baked in two 9inch pans for 43 minutes. I used buttercream fudge frosting from this site and it was soo yummy. Always make chocolate cake a day or two in advance because chocolate cake taste better with age-the great chocolate flavors come out.

3. WEDDING CAKE (DID THIS WITH CORRECTIONS) * 1 cup butter, softened *
3 cups white sugar *
7 eggs *
1 tablespoon vanilla extract *
3 cups all-purpose flour *
1/4 teaspoon baking powder *
1/4 teaspoon baking soda *
1 cup sour cream

Directions 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan. 2. In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan. 3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.

CORRECTIONS MADE

I've made this cake several times & I always get rave reviews. Here are some changes I've made though.... Add 1/2 tsp. salt Add 1/8 Lemon extract Add 1-2 tsp. Almond extract I add the above in addition to the tablespoon of vanilla. I've also tried a flower nail in the middle to see if it cooks quicker. I'll let you know. A moist yummy dense cake!

4. Almond Lemon Wedding Cake (done this already)
Ingredients
* 1 cup (250 mL) butter, softened * 2 cups (500 mL) granulated sugar * 1 tbsp (15 mL) grated lemon rind * 4 tsp (18 mL) almond extract * 4 eggs * 3 cups (750 mL) all-purpose flour * 1-1/2 tsp (7 mL) baking powder * 1 tsp (5 mL) baking soda * 1 tsp (5 mL) salt * 1 cup (250 mL) ground almonds * 2 cups (500 mL) sour cream
Lemon Cream Cheese Icing: * 3 lb (1.4 kg) regular cream cheese, softened * 1 cup (250 mL) butter, softened * 2 tbsp (30 mL) lemon juice * 8 cups (2 L) icing sugar, sifted * 2 tbsp (30 mL) grated lemon rind

Preparation
1. Grease and flour 8-cup (2 L) and 12 cup (3 L) cake pans. Line bottoms with waxed or parchment paper and set aside.
In very large bowl, cream butter, sugar, lemon rind and almond extract until light and fluffy. Beat in eggs one at a time, beating well after each addition. Sift together flour, baking powder, baking soda and salt; stir in ground almonds. Stir into creamed mixture alternately with sour cream, making 3 additions of the dry mixture and 2 additions of the sour cream.
2. Pour 3 cups (750 mL) of the batter into small pan; pour remaining batter into large pan. Tap pans lightly on counter to release excess air bubbles. Bake in 325F (160C) oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Let stand in pans for 10 minutes. Loosen edges and turn out onto racks. Remove waxed paper and let cool completely. Repeat recipe to make a total of 4 layers.

3. To level cakes, use ruler as guide and insert toothpicks around sides to mark even cutting line. With long serrated knife, cut off rounded tops. Remove toothpicks. (Cake layers can be wrapped and frozen for up to 1 month.)
Icing: In very large mixing bowl, beat cream cheese, butter and lemon juice until fluffy. Gradually beat in icing sugar. Spoon 1-1/2 cups (375 mL) into piping bag fitted with star tip, set aside for decorating. Beat lemon rind into remaining icing.

4. Place one large layer, cut side up, on serving base; slip strips of waxed paper under cake to protect base from icing. Spread about 1-1/2 cups (375 mL) icing over top of layer for filling. Top with second large layer, cut side down; spread icing over sides and top. Dip palette knife into hot water and smooth icing. Refrigerate until firm.

5. Place bottom layer of small tier on slightly smaller round of stiff foil-covered cardboard. Using about 3/4 cup (175 mL) icing for filling, assemble and ice as per large tier.
Using same 8-cup (2 L) cake pan, trace outline on bottom tier. Cut 7 plastic straws exact height of bottom tier. Insert evenly spaced straws 1 inch (2.5 cm) inside outline; insert remaining straw in centre.
6. Centre top tier on bottom tier, using traced outline as guide. Remove waxed paper strips. With reserved icing, pipe shell pattern around top and bottom edges of each tier. (Cake can prepared to this point end refrigerated for up to 2 days.)
Garnish: Just before serving, decorate cake with flowers and lemon rind.
Makes 60 servings.

5. One Bowl Chocolate Cake III (done this already)
Ingredients
Original recipe makes 2 - 9 inch round cake layers
2 cups white sugar *
1 3/4 cups all-purpose flour *
3/4 cup unsweetened cocoa powder *
1 1/2 teaspoons baking powder *
1 1/2 teaspoons baking soda *
1 teaspoon salt *
2 eggs *
1 cup milk *
1/2 cup vegetable oil *
2 teaspoons vanilla extract *
1 cup boiling water

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. 2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. 3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Changes

I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!
Banana Cake II (did this already)

Ingredients
Original recipe makes 2 layer cake *
3/4 cup butter *
1 1/2 cups white sugar *
3 eggs *
1 teaspoon vanilla extract *
3/4 cup sour milk *
1 cup mashed bananas *
2 1/2 cups all-purpose flour *
1/2 teaspoon salt *
1/2 teaspoon baking soda *
1 teaspoon baking powder

Directions 1. In a large bowl, mix together butter or margarine, sugar, eggs and vanilla. Set aside. 2. In another bowl, sift together flour, salt, soda, and baking powder. Add these dry ingredients to the creamed mixture. Add sour milk and bananas to the batter. Beat together well. 3. Line two 9 inch round cake pans, or one 9 x 13 inch pan with wax paper; the pans can be greased and floured instead, if desired. Bake at 350 degrees F (175 degrees C) for 17 to 20 minutes for the layered cakes, or for 25 to 40 minutes for the sheet cake.

Double Chocolate Cookies
1 cup whole wheat pastry flour (or all-purpose flour)
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup unsalted butter, softened (or shortening)
2 teaspoons vanilla extract
1 large egg
1/3 cup miniature semisweet chocolate chips
Optional: 3 tablespoons chopped nuts or sliced almonds
Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray.
In a large bowl whisk the flour, cocoa, baking powder, baking soda, and salt. In a separate large bowl beat the sugar and butter with an electric mixer at high speed until well blended. Beat in the vanilla and egg until blended. Mix in flour mixture and chocolate chips (and optional nuts) with a wooden spoon until just blended.
Drop by tablespoonfuls (or use a small cookie scoop) two inches apart onto prepared cookie sheet. Bake 11-13 minutes or until puffed in the center (just barely set). Remove from oven; cool on pans 5 minutes. Remove from sheets and cool completely on wire racks. Makes 30 cookies.
Nutrition per Serving (1 cookie):Calories 82; Fat 2.8g (sat 1.5g, mono 1.0g, poly 0.1g); Protein 1.1g; Cholesterol 12mg; Carbohydrate 12.6g; Sodium 56mg.