Here are 3 cake recipes

Chocolate Espresso Torte - cake recipes

This extremely deep, rich, and dark cake tastes great with whipped cream.

Yield: 10 Servings - cake recipes

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan - cake recipes

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated. - cake recipes

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

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Coconut Cream Cake - cake recipes

2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs

Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping

Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans. cake recipes

When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.

cake recipes contd.

DEATH BY CHOCOLATE CAKE - cake recipes

Categories: Cakes
Yield: 10 Servings

4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar

Beat eggs, sour cream, water, and oil together in a large bowl until
thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube pan and bake at 350
F for 1 hour. When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

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