Your Questions About Cake Recipes

Fat Jon answers:

Try this recipe out, it’s quick, it’s chocolate, it’s yummy!

Five Minute Chocolate Mug Cake

Here’s a recipe that will get us all in trouble, so I thought of sharing it so I wouldn’t feel so bad. If you add a touch of caramel syrup on top while it’s hot, wow… And make sure you use one of the large coffee mugs, because it does rise. Hope you like it….

Ingredients:

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 small egg
3 tablespoons milk
3 tablespoons oil
a small splash of vanilla flavoring
1 coffee mug

Preparation:

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and vanilla mix well. Put your mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed! MY microwave was 1200 watts, so it cooked in 2 min, 15 seconds. Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve two if you want to feel slightly more virtuous).

Why is this most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Fat Jon answers:

Banana and Walnut loaf.

This is Delia’s recipe – I make it all the time, its lovely and keeps well.

This is a lovely, moist cake that keeps well and is perfect for picnics or packed lunches. In the summer it’s brilliant served cut in thick slices and spread with clotted cream.

Serves 8

Ingredients
4 medium bananas (approximately 12 oz/350 g)
6 oz (175 g) walnut pieces
pinch of salt
1 rounded teaspoon baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholewheat flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
6 oz (175 g) soft dark brown sugar
2 large eggs at room temperature

For the topping:

1 level tablespoon demerara sugar

Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a 2 lb (900 g) loaf tin, lightly buttered.

Begin, as soon as the oven has pre-heated, by spreading the nuts out on a baking sheet and toasting them lightly in the oven for 7-8 minutes – use a timer so that you don’t forget them. After that, remove them from the oven to a chopping board, let them cool briefly, then chop them fairly roughly. Now, in a bowl, peel and mash 3 of the bananas to a purée with a fork, and peel and chop the other one into ½ inch (1 cm) chunks.

Next you need to take a large mixing bowl and sift the salt, baking powder, cinnamon and both the flours into it, holding the sieve up high to give it a good airing, then adding the bran that’s left in the sieve. Now simply add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.

Next pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar. Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.

Fat Jon answers:

At the top of this page it says search for questions ,type in wolf gang puck and then go from there

Fat Jon answers:

Chocolate Monkey Bundt Cake
1 box Devils food cake mix
1 package Sugar Free Chocolate instant pudding mix
1/2 cup Flour
1 1/4 cups Water
4 Eggs
1/2 cup Oil
3 large Bananas large — peeled and mashed

Preheat oven to 350F.

Grease a bundt pan.

Combine cake mix, pudding, and flour in a large mixing bowl.

Add water, eggs, and oil: blend, then beat for 2 minutes at medium speed. Stir in bananas. Turn batter into pan.

Bake for 60-70 minutes or until tested done.

Cool for 1 hour in pan.
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Sugar-free frosting
Prep Time: approx. 30 Minutes Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9×13 or one 2 layer cake. Use any flavor of pudding mix.

1 (1.4 ounce) package sugar free instant pudding mix.
1 3/4 cups milk
1 (8 ounce) package cream cheese- reduced fat
1 (8 ounce) container lite frozen whipped topping, thawed

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Makes 1 frosting for 1 cake

Make sure the cake was completely cooled, if icing is too thin, add more pudding mix.
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This is so simple and so good! Its pretty low in carbs too– which is great for diabetics as well as low carb dieters. It covers a 2 layer cake, or 9×13.

Sugar-free frosting #2
2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
1 cup skim milk
3 cups heavy whipping cream

Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.
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You can use coconut, toasted coconut, nuts, berrys. Use Sugar free raspberry jam as a filling for a 2 layer cake then ice and top with fresh raspberrys!
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Fat Jon answers:

Http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx

http://allrecipes.com/Recipe/Vanilla—Chocolate-Powdered-Sugar-Frosting/Detail.aspx