Gluten Free Yellow Cake

Ingredients :
one 1/2 cups white rice flour
3/4 cup tapioca flour
one teaspoon salt
one teaspoon baking soda
three teaspoons baking powder
one teaspoon xanthan gum
four eggs
one 1/4 cups white sugar
2/3 cup mayonnaise
one cup milk
two teaspoons gluten-free vanilla extract

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease & rice flour 8 or 9 inch round cake pans.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder & xanthan gum together & set aside.
Mix the eggs, sugar, & mayonnaise until fluffy. Add the flour mixture, milk & vanilla & mix well. Spread batter in to the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are completed when they spring back when lightly touched or when a toothpick inserted near the middle comes out tidy. Let icy then frost, if desired.

Red Velvet Cake

Ingredients :
two cups cake flour
one (three.9 ounce) package instant chocolate pudding mix
two tablespoons unsweetened cocoa powder
one teaspoon salt
1/2 cup butter, softened
one 1/2 cups white sugar
two eggs
one cup buttermilk
one teaspoon vanilla extract
two ounces red food coloring
one teaspoon baking soda
one tablespoon distilled white vinegar

1/4 cup all purpose flour
one cup milk
one cup white sugar
one cup butter, softened
one teaspoon vanilla extract

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
In a giant bowl, beat 1/2 cup of butter with one 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, after the other, and beat until the mixture is fluffy, about one minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in one teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently in to the batter. Pour the batter in to the prepared cake pans.
Bake in the preheated oven until a toothpick inserted in to the middle of a cake comes out neat or with damp crumbs, about 30 minutes. Permit to icy before frosting.
For frosting, place all-purpose flour in a saucepan, and gradually whisk milk in to the flour, about two tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; permit to icy . Beat one cup of sugar and one cup of butter in a bowl with an electric mixer until fluffy, about one minute, and gradually beat in the cooled milk mixture; add one teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, one to two more minutes.

Carrot Cake

Ingredients :
two cups all-purpose flour
two cups white sugar
two teaspoons baking soda
one teaspoon salt
1/2 cup unsweetened cocoa powder
four eggs
one teaspoon vanilla extract
one 1/2 cups vegetable oil
two cups grated carrots
one cup crushed pineapple with juice

one (8 ounce) package cream cheese
1/2 cup butter
one pound confectioners' sugar
1/2 cup flaked coconut
one cup chopped walnuts

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease & flour 9 inch round cake pans.
In a medium bowl, stir together the flour, sugar, baking soda, salt & cocoa, set aside. In another bowl, stir together the eggs, vanilla & oil. Stir in the dry ingredients until they are absorbed. Fold in the carrots & pineapple. Pour the batter evenly between the prepared pans.
Bake for 30 minutes in the preheated oven, until a toothpick inserted comes out tidy. To make the frosting, merge the cream cheese, butter & confectioners sugar in a medium bowl. Beat until smooth, then stir in the coconut & nuts. Frost cake when chilled.

Extreme Chocolate Cake

Ingredients :
two cups white sugar
one 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
one 1/2 teaspoons baking soda
one 1/2 teaspoons baking powder
one teaspoon salt
two eggs
one cup milk
1/2 cup vegetable oil
two teaspoons vanilla extract
one cup boiling water

3/4 cup butter
one 1/2 cups unsweetened cocoa powder
five 1/3 cups confectioners' sugar
2/3 cup milk
one teaspoon vanilla extract

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease & flour 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder & salt. Add the eggs, milk, oil & vanilla, mix for three minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly in to the prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out neat. Cold for ten minutes before removing from pans to cold .
To make the frosting, use the second set of ingredients. Cream butter until light & fluffy. Stir in the cocoa & confectioners' sugar alternately with the milk & vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Dark Chocolate Cake

Ingredients :
two cups boiling water
one cup unsweetened cocoa powder
two 3/4 cups all-purpose flour
two teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
one cup butter, softened
two 1/4 cups white sugar
four eggs
one 1/2 teaspoons vanilla extract

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease three - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, & whisk until smooth. Let mixture chilled. Sift together flour, baking soda, baking powder & salt; set aside.
In a sizable bowl, cream butter & sugar together until light & fluffy. Beat in eggs at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the three prepared pans.
Bake in preheated oven for 25 to 30 minutes. Permit to chilled.

One Bowl Chocolate Cake

Ingredients :
two cups white sugar
one 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
one 1/2 teaspoons baking powder
one 1/2 teaspoons baking soda
one teaspoon salt
two eggs
one cup milk
1/2 cup vegetable oil
two teaspoons vanilla extract
one cup boiling water

Directions :
Preheat oven to 350 degrees F (175 degrees C). Grease & flour nine inch round pans.
In a giant bowl, stir together the sugar, flour, cocoa, baking powder, baking soda & salt. Add the eggs, milk, oil & vanilla, mix for two minutes on medium speed of mixer. Stir in the boiling water last. Batter will be narrow. Pour evenly in to the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cold in the pans for ten minutes, then remove to a wire rack to cold .

French Fudge Cakes

Ingredients :
one (four ounce) bittersweet chocolate bar, chopped
one 1/2 (one ounce) squares unsweetened chocolate, chopped
five tablespoons unsalted butter
one teaspoon ground cinnamon
one 1/2 teaspoons vanilla extract
two eggs
one egg yolk
3/4 cup white sugar
1/8 teaspoon salt
three tablespoons organic all-purpose flour
1/2 (four ounce) bittersweet chocolate bar, broken in to 1/2-inch pieces

Directions :
Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
Place one chopped bar of bittersweet chocolate, unsweetened chocolate, & butter in a microwave-safe bowl; place bowl in microwave, & cook on low power until the butter has melted & the chocolate is soft, two to three minutes. Check & stir often to keep away from burning the chocolate. Stir until smooth.
In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, & salt until thoroughly combined, & stir in the flour until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, & lightly mix in the 1/2 bar of bittersweet chocolate broken in to 1/2-inch pieces. Spoon batter in to the prepared cupcake cups, filling them about 3/4 full.
Bake in the preheated oven until a knife inserted in to the middle of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes ought to be firm. Permit to chilled in the pan on a rack for five to ten minutes to serve warm, or twenty minutes to serve at room temperature.

Hungarian Chestnut Cake

Ingredients :
3/4 pound whole chestnuts, drained
1/2 cup unsalted butter
four tablespoons dark rum
ten (one ounce) squares bittersweet chocolate, chopped
6 eggs
1/4 teaspoon salt
1/2 cup white sugar
6 (one ounce) squares bittersweet chocolate, chopped
1/2 cup heavy cream
one tablespoon dark rum
8 marrons glaces (candied chestnuts)
one cup heavy cream, chilled
two tablespoons white sugar
one tablespoon dark rum
3/4 cup chopped marrons glace (candied chestnuts)

Directions :
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper.
Separate the eggs.
In a food processor puree the chestnuts with the butter & the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate & blend the mixture until it is combined well. With the motor jogging, add the yolks, one at a time, & transfer the mixture to a giant bowl.
In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a tiny at a time, beating, & beat the meringue until it holds stiff peaks.
Whisk about fourth of the meringue in to the chocolate mixture to lighten it & fold in the remaining meringue gently but thoroughly. Pour the batter in to the prepared pan & smooth the top.
Bake the cake in the midst of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it & the top is cracked. Let the cake icy in the pan on a rack for five minutes, remove the side of the pan, & invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, & let it icy . (The cake will fall as it cools.)
To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, & pour it over the chocolate. Stir the mixture until the chocolate is melted & the glaze is smooth & stir in one tablespoon of the rum. Dip each candied chestnut halfway in to the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, & let them set.
Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula & letting the excess drip down the side, & let the cake stand for two hours, or until the glaze is set. Transfer the cake carefully to a serving plate & garnish it with the coated chestnuts.
Make the whipped cream before serving the cake: In a chilled bowl with chilled beaters beat the one cup heavy cream until it holds soft peaks, beat in the two tablespoons sugar & the1 tablespoon rum, & beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

Chocolate Cake One

Ingredients :
one cup butter, cubed
one cup water
1/4 cup baking cocoa
two cups all-purpose flour
two cups sugar
one teaspoon baking soda
1/2 teaspoon salt
two eggs, lightly beaten
1/2 cup sour cream
FROSTING:
1/2 cup butter, softened
three 3/4 cups confectioners' sugar
1/4 cup baking cocoa
one teaspoon vanilla extract
five tablespoons milk

Directions :
In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Merge the flour, sugar, baking soda and salt; stir in to butter mixture. Merge the eggs and sour cream; stir in to butter mixture until blended.
Pour in to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 18-25 minutes or until a toothpick inserted near the middle comes out neat. Cold on a wire rack.
For frosting, in a large mixing bowl, cream the butter and confectioners' sugar. Add cocoa, vanilla and milk to accomplish desired consistency. Spread over cake.

Chocolate Cake

Ingredients:
four (one ounce) squares Spanish sweet chocolate
1/2 cup water
two cups all-purpose flour
one teaspoon baking soda
1/4 teaspoon salt
one cup butter, softened
two cups white sugar
four egg yolks
one teaspoon vanilla extract
one cup buttermilk
four egg whites
12 liquid ounces evaporated milk
one 1/2 cups white sugar
3/4 cup butter
four egg yolks
one 1/2 teaspoons vanilla extract
one (8 ounce) package flaked coconut
one 1/2 cups chopped pecans

Directions :
Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
Microwave chocolate & water on high for one 1/2 to two minutes. Stir halfway through. Stir until all is melted & smooth.
In a medium bowl, mix together flour, soda & salt. Set aside.
In a massive bowl, cream one cup butter & two cups sugar until light & fluffy. Add four egg yolks after the other, beating well after each addition. Stir in chocolate & one teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
In a separate bowl, beat egg whites on high until soft peaks form. Gently fold in to batter. Pour in to 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted in to middle of cake comes out tidy. Icy , then frost with coconut-pecan frosting.
Combine milk, one 1/2 cup sugar, 3/4 cup butter, four egg yolks & one 1/2 teaspoons vanilla in massive saucepan. Cook & stir on medium heat for about 12 minutes, or until thick & golden brown. Remove from heat. Stir in coconut & pecans. Icy to room temperature, & spreading consistency.