Best Chocolate Brownie Recipe

The Ingredients:

Makes 12  

• 1/4 cup and 2 tablespoons butter
• 3/4 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 3/4 cup white sugar
• 1-1/2 eggs
• 1/4 cup and 2 tablespoons all-purpose flour
• 2 tablespoons and 3/4 teaspoon butter, softened
• 2 tablespoons and 3/4 teaspoon unsweetened cocoa powder
• 1/8 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 2-1/4 teaspoons honey
• 3/4 cup confectioners' sugar

Steps for preparation :

1. Before starting,  Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. Melt 1/2 cup butter  In a large saucepan. Remove from heat, and stir in  1 teaspoon vanilla , sugar, and eggs. Beatss in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
4.  Bake in preheated oven for 25- 30 minutes.but pay attention to  Do not overcook.
5.  To Make Frosting: Combine 3 tablespoons butter,  1 tablespoon honey, 3 tablespoons cocoa, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Almost heaven cake

The Ingredients:

Serves: 12Yield:

• 19 X 13 ... Units: US | Metric
• 1 (20 ounce) can crushed pineapple
• 1 (18 1/4 ounce) package yellow cake mix
• 1 (1 ounce) package instant vanilla pudding
• 2 cups cold milk
• 1 (8 ounce) carton frozen whipped topping
• 1 (8 ounce) package cream cheese, softened
• 1 cup finely chopped pecans

Steps for prepration:
click below to get the full recipe:

  FIRSTLY the cake should be mixed  According to the package directions  .  
After that , you should  Bake cake in a 9 X 13 inch pan. 
     While hot poke with fork and pour pineapple with the juice over the cake.

     Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer.
    After that, Spread whipped topping over top. Sprinkle with the nuts.

    Finally, you Refrigerate it .

heaven and hell cake

 

The Ingredients

For the Ganache

• 1 cup heavy cream
• 12 ounces chocolate chips

For the Angel Food Cake

• 1 c minus 2 Tbls (120 g) flour
• 2 Tbls cornstarch
• 1 1/2 c (235 g) confectioners’ sugar
• 1 1/2 c (355 ml) egg whites
• 2 tsp vanilla
• 1/8 tsp salt
• 1 c (200 g) sugar
• 1 tsp cream of tartar
• 1 tsp almond extract

For the Devil's Food Cake

• 3/4 c (155 g) shortening
• 3 Tbls cornstarch
• 1 1/2 tsp baking soda
• 1 1/2 c minus 3 Tbls (185 g) flour
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 c (70 g) cocoa powder, sifted
• 2 c (400 g) sugar
• 1 1/2 c (355 ml) coffee
• 1 1/2 tsp vanilla

Peanut Butter Mousse

• 3 eggs, room temp
• 1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
• 2 c (315 g) confectioners’ sugar, sifted
• 3 c (710 ml) smooth peanut butter, at room temperature
• 1 c (235 ml) heavy cream

Steps for preparation:

Ganache

1. Place the chocolate in a medium-sized bowl and set aside.
2. Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes.  starting in the middle Gently stir,  and working your way outward, until the cream and chocolate are entirely mixed.  set aside  Cover with plastic wrap.

Angel Food Cake

1. Preheat oven to 325F (160C) and line the bottom of a 10? round cake pan with ungreased parchment paper.
2. sift together confectioners’ sugar, flour and cornstarch In a medium bowl. Set aside.
3. beat egg whites, cream of tartar, and salt until frothy In a large bowl . Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
4. Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
5. Pour batter into prepared cake pan and bake  45–50 minutes until top of cake springs back when touched,. Transfer cake to a rack and let cool.

Devil's Food Cake

1. Preheat oven to 350F (175C). Grease a 10? round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
2. In a medium bowl, whisk together baking soda, salt,  flour, cornstarch, and baking powder. Set aside.
3.  Whisk the coffee and cocoa powder In another medium bowl until smooth. Set aside.
4. In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
5. Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely

Peanut Butter Mousse

1. Beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
2.  Into a large bowl , Put cream and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.

Assembly

1. Slice each cake horizontally into 2 layers Using a serrated-blade knife. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
2. Stir ganache ( Be sure to stir well ; heat it in the microwave, if necessary, at 10 second intervals. ) until smooth and pour over the top and sides of the cake, smoothing with a palette spreader if needed. 
3. Before slicingRefrigerate the cake for 2 hours .

princess pie

crust:

• 1 cup flour
• 2 Tbs sugar
• 1/2 cup butter, melted
• 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

• 1 cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 cup whipped topping

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

• 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
• 1 small package coconut cream instant pudding

1. Mix until thickened.  Spread over cream cheese mixture.
2. Top with remaining tub of whipped topping.
3. Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

coconut cream cake

 

click below to get the full recipe: 

The ingredients:

• 1 (18.25 ounce) package white cake mix
•  1 (8 ounce) container sour cream
•  1/4 cup vegetable oil
•  3 eggs
•  1 (8 ounce) can coconut cream
•   1 (8 ounce) package cream cheese
•  1 (16 ounce) package confectioners' sugar
•  1 teaspoon vanilla extract
•  2 tablespoons milk
•  1 cup flaked coconut

Steps for preparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Combine the cake mix, oil, eggs, sour cream and cream of coconut In a medium bowl. Mix until well blended. Spread evenly into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the cake comes out clean , almost for 25 to 30 mins,. Allow to cool.
4. Make the frosting while your cake cools. I
5. Cream togethercream cheese,  the confectioners sugar,  and milk n a medium bowl,. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

This recipe is really moist and wonderful in flavor. It's our favorite!

red velvet poke cake

The ingredients:
For the Cake:

• 8 tablespoons unsalted butter, at room temperature
• 5 tablespoons unsweetened cocoa powder
• 1½ cups granulated sugar
• 2 eggs
• 6 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2¼ cups all-purpose flour
• 1 tablespoon distilled white vinegar
• 1 (12-ounce) can sweetened condensed milk

For the Frosting:

• 8 ounces butter, at room temperature
• 4¼ cups powdered sugar
• 8 ounces cream cheese, at room temperature
• 2 tablespoons vanilla extract

Steps for preoparation:

1. Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
2. cream the butter and sugar On medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well integrated.
3. In a separate small bowl, mix together  red food coloring  the cocoa powder, vanilla extract  to make a thick paste. Add to the batter and mix on medium speed until totally mixed. to be sure that all the batter gets color You may need to stop the mixer to scrape the bottom of the bowl.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. After that, Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes.
5. Again, reduce the mixer speed to low and add the salt, vinegar,  baking soda. Turn to high and beat for additional 2 minutes until completely combined and smooth.
6.  Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
7. Remove the cake from the oven and poke holes all over the top of the cake immediately. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. before frosting and decorating, allow the cake to cool completely .
8.  Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a a couple of minutes until the frosting is light and fluffy, scraping the bowl as needed.
9. Finally, Spread the frosting evenly over the top of the cake and decorate as wanted. Store leftovers in an airtight container in the refrigerator for up to 1 week.

coca cola cake

The ingredinets :

• 1 cup Coca-Cola 
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten 
• 2 teaspoons vanilla extract
• 1 cup butter or margarine, softened 
• 1 3/4 cups sugar
• 2 cups all-purpose flour
• 1 1/2 cups miniature marshmallows
• 1/4 cup cocoa
• Coca-Cola Frosting
• 1 teaspoon baking soda
• Garnish: 3/4 cup chopped pecans, toasted

Steps for preaparation:

1. Firstly ,  buttermilk and Combine Coca-Cola ; set aside.
2. Beat butter until creamy at low speed with an electric mixer . Gradually add sugar; beat until blended.
3.  After that,  Add egg and vanilla; beat  until blended at low speed.
4. Combine soda,  flour, cocoa. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat  just until blended  at low speed.
5. Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan. Bake for 30 to 35 minutes  at 350° .
6. Remove from oven; cool 10 mins. Pour Coca-Cola Frosting over warm cake;  and you garnish, if wanted.

Pineapple better than sex cake

The ingredinets :

• As always the first ingredients is to love what you do
• 1 (18.5 oz) package yellow cake mix (do not use the pudding in the mix type)
• 1 (6 oz.) package vanilla pudding mix
• 2/3 cup sugar
• 1 tub non-dairy whipped topping
• 1 (20 oz.) can crushed pineapple
• flaked or shredded coconut (toasted)

Steps for preaparation:

1. Before starting, let's agree that i will have a piece of the cake ; 
2. Firstly, Grease and flour a 9x13 inch cake pan, After that you bake the cake according to package instructions.
3. The second step is to Put holes into the top of the cake (use   wooden skewers or toothpicks )
4. Mix  sugar and  pineapple  then pour over cake.
5. Cook the pudding according to the package instructions , after that, pour over cake.
6.  Chill in refrigerator.
7. Spread whipped topping over cake and sprinkle coconut on top.
8. Finally, Keep refrigerated.
9. enjoy the recipe & send me a piece

eclair cake

The ingredients :

• 2 (3.5 ounce) packages instant vanilla pudding mix
•  3 cups milk
•  1 (16 ounce) package graham cracker squares
•  1 (8 ounce) container frozen whipped topping, thawed
•  1 (16 ounce) package prepared chocolate frosting

Steps for preaparation:

1. In a medium bowl, thoroughly blend , whipped topping,the pudding mix and milk.
2.  In the bottom of a 13x9 inch baking pan , arrange a single layer of graham cracker squares.  spread Evenly half of the pudding mixture over the crackers.
3.  Top with another layer of crackers and the left  pudding mixture. After that, Top with a final layer of graham crackers.
4. Spread the frosting over the whole cake up to the edges of the pan. 
5. Before serving Cover, and chill  4 hours at least.

fanta cake

The ingredients :

• 4 eggs
• 3 cups flour
• 2 cups sugar (If possible Try to use Vanilla Sugar, it's sold in the baking aisle in yellow envelopes under the 'D)
• orange, flavour
• 1 1/2 cups fanta orange soda
• 1 cup oil (Sunflower is best. Any "light oil" like vegetable oil. Please don't use any of the "olive" oils beca)
• 2 teaspoons baking soda
• 1 teaspoon vanilla (you don't need this if you used vanilla sugar, but if you REALLY like vanilla a lot, go ahead and ad)
• 1 cup sour cream
• 1 (15 ounce) can sliced peaches, drained
• 1 cup whipped cream (That Vanilla Sugar I told you about earlier, right next to it in a blue envelope is something called)
• cinnamon
• 1/3 cup sifted powdered sugar

Steps for preaparation:

1. For the cake: mix together vanilla,  the eggs, sugar, and oil. Add flour and then Fanta and mix well. 
2. At the end, mix in the baking soda and then turn instantly into an ungreased 9 X 13 inch pan. 
3. Bake until golden brown  at 350°F for 30-45 minutes  and a toothpick inserted into the center comes out clean. Let cool.

For icing: 

1. Whip cream until stiff and then fold in  powdered sugar and the soured cream  and "Whip it"/"Sahnesteif".
2. Before serving,  Put peaches on the cake and then top with the icing. Serve chilled

milk cake

 

click below to get the full recipe:

The ingredients :

•  1 1/2 cups all-purpose flour
•  1/2 cup unsalted butter
•  1 cup white sugar
•  1 teaspoon baking powder
•  5 eggs
•  1/2 teaspoon vanilla extract
•  1 (14 ounce) can sweetened condensed milk
•  2 cups whole milk
•  1 (12 fluid ounce) can evaporated milk
•  1 cup white sugar
•  1 1/2 cups heavy whipping cream
•  1 teaspoon vanilla extract

Steps for preaparation:

1. Preheat oven to (175 degrees C) 350 degrees F. Grease and flour one 9x13 inch baking pan.
2. Sift  baking powder and flour  jointly and set aside.
3. Cream  the 1 cup sugar and butter or margarine together until fluffy.  After that, Add  the 1/2 teaspoon vanilla extract and eggs  ; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. After that  Pour batter into prepared pan.
5. Bake  for 30 minutes  at 350 degrees F (175 degrees C). Pierce cake many times with a fork.
6. Combine  condensed milk, the whole milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, and the remaining 1 teaspoon vanilla , and  the remaining 1 cup of the sugar together until thick. 
8. Spread over the top of cake. 
9. Finally, keep cake refrigerated,
10. serve & enjoy  

lemon pudding cake

click below to get the full recipe:

The ingredients :

•  4 eggs, separated
•  1 teaspoon lemon zest
•  1/3 cup lemon juice
•  1 1/2 cups white sugar
•  1 tablespoon butter
•  1/2 cup sifted all-purpose flour
•  1 1/2 cups milk
•   1/2 teaspoon salt

Steps for preaparation:

1. Firstly, Beat together egg yolks,  butter or margarine  and  lemon juice, lemon rinduntil thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
2. Beat egg whites until stiff. On low speed of electric mixer  Blend egg whites into batter . Pour into 8 inch square baking dish.
3. Finally, Place a pan of hot water in the oven, and set the baking dish into the pan. Bake  for 45 minutes at 350 degrees F (175 degrees C).
4. serve & enjoy 

genoise cake

The ingredients :

• 1 cup sifted cake flour
•  1 pinch salt
•  2 tablespoons unsalted butter, melted
•  2 tablespoons white sugar
•  4 eggs
•  1 1/2 teaspoons vanilla extract
• 1/2 cup white sugar

Steps for preaparation:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. Sift together2 tablespoons sugar, the flour,   and salt onto a piece of wax paper.
3.  Into a mixing bowl,  Place the eggs set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. 
4. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
5.  into the bowl containing the melted butter,  place about 1 cup of the batter  and combine the butter with the batter. After that, Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
6.  At 350 degrees F (175 degrees C) Immediately bake  for about 25 minutes or until the top is a light brown. After that, Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up.
7.  before cutting or frosting,  Let cool completely
8. serve & enjoy  

lamington recipe

The ingredients :

Cake

• 1/2 cup butter
• 1 teaspoon Vanilla
• 3 eggs
• pinch salt
• 3/4 cup caster suger
• 1/2 cup milk
• 1 1/2 cup self raising flour

Icing

• 2 cups icing sugar
• 1/3 cup cocoa
• 1 teaspoon vanilla
• 1 big tablespoon butter
• Hot water to make a very runny icing
• 3 cups coconut

Steps for preaparation:

1. Cake : cream suganr & butter ,then beat in  vanilla & eggs
2. gradually mix in flour and milk, pour into lamington tin (rectangle) bake for 30 minutes. in moderate oven 
3. Icing: mix all ingredients with hot water to thin runny icing.
4. Finally, cut cake into square, coat well in watery icing and then cover with coconut.this bit is a bit fiddly I use a fork.
5. you can freeze it if you want 
6. Then enjoy 
7. serve & enjoy  

chocolate twinkie cake

The ingredients :

TWINKIE CAKE:

• 1 box cake mix
• 1 can frosting

filling: 

• 5 tablespoons flour
• 1 teaspoon vanilla
• 1 cup milk
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup margarine
• 1/2 cup shortening
• 1/2 tsp salt

Steps for preaparation:

1. bake cake according to package directions.  
2. turn cake out of pan onto a large plate or platter when cake is completely cooled .  put the cake in the freezer for a couple minutes   if the cake is really moist, 
3. Using a a large knife or cake leveler, cut the thickness of the cake in half.  using a second plate, remove the top of the cake and set aside.  flip the bottom half of the cake back into the cake pan.  for this part,  if you want , you can make the cake all fancy and do multiple layers .  
4. In a medium saucepan cook 1/4 tsp salt,  5 T flour, 1 c milk,  until thick. like a thin gravy. 
5. After that,  Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.
6. 
   
7. In a medium bowl, cream together 1/2 c crisco, 1/2 c margarine,  1 c granulated sugar and 1/2 tsp salt.
8. 
   
9. When the "gravy" is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.
10.  It would be enough to have a 1/2 inch of filling in a 9x13 cake. because  this recipe makes around 2 cups of fluff.
11. spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake.  the cream will spread out when the top layer is put back on.
12. carefully flip the top layer back onto the cake.  frost as you normally would.  if you are going to do a cake with multiple layers,put the cake in the freezer so the twinkie filling sets up and doesn't mix with the frosting if it squeezes out of the sides.
13. serve & enjoy  

one minute chocolate cake

The ingredients :

• 1 tablespoon plus 2 tsp cocoa powder
• 1/8 tsp salt
• 2 tsp sugar or evaporated cane juice 
• 3 tablespoons spelt flour
• 1 stevia packet (or 1 tablespoon more sugar)
• 3 tablespoons milk of choice 
• 2-3 tsp coconut oil or vegetable oil
• 1/2 tsp pure vanilla extract

Steps for preaparation:

1. Firstly, Combine dry ingredients and mix  advantageously. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Either  cook  for about 14 minutes  in a 350F oven OR microwave 30-40 seconds  .
2.  be sure to spray your dish first (and then wait for it to cool before trying to remove it; that's if   I you don’t want to eat it straight out of the dish,
3. serve & enjoy