Best 4 My Inspiration Cake Recipes
## Indulge in Culinary Delights: A Journey Through My Inspiration Cake Recipes
Welcome to a tantalizing world of flavors and creativity! My Inspiration Cake Recipes is a collection of delectable treats that will awaken your senses and leave you craving for more. From classic favorites to unique and innovative creations, this article offers a diverse selection of cakes that cater to every palate and occasion.
Embark on a culinary adventure as we explore each recipe in detail. Unleash your inner baker with our signature chocolate cake, a timeless classic that never fails to impress. Dive into the rich, velvety texture of our red velvet cake, a Southern delight that combines sweetness and tanginess. Experience the magic of our carrot cake, a moist and flavorful treat studded with crunchy walnuts and topped with a luscious cream cheese frosting.
For those who love fruity indulgence, our lemon blueberry cake is a burst of citrusy freshness, while our strawberry shortcake transports you to summer picnics with its layers of fluffy biscuits, juicy strawberries, and whipped cream. Craving something more decadent? Our chocolate lava cake is a molten masterpiece that oozes rich, warm chocolate with every spoonful.
But wait, there's more! We also have gluten-free and vegan options to ensure everyone can partake in the sweet celebration. Our gluten-free chocolate cake is a delightful alternative for those with dietary restrictions, while our vegan carrot cake offers a guilt-free indulgence without compromising on taste.
These recipes are more than just instructions; they are culinary journeys waiting to be embarked upon. With each bite, you'll discover new layers of flavor and textures, creating memories that will linger long after the last crumb is savored. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together.
MY INSPIRATION CAKE
This cake won $25,000 as the grand prize winner in the 1953 Pillsbury Bake Off in NYC, entered by Lois Kanago of Denver, CO. So lovely, it looks like a French Chef was brought in to prepare. This has been my requested birthday cake ever since I was a small child. Incredibly Delicious!
Provided by Southern Lady
Categories Dessert
Time 2h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°. Grease and flour two 9" round cake pans. Sprinkle the chopped pecans evenly in bottom of prepared cake pans.
- Lightly spoon flour into measuring cup and level off.
- In large bowl combine flour and all remaining cake ingredients except for egg whites and chocolate. Beat 1-1/2 minutes on medium speed. Add egg whites and beat 1-1/2 minutes.
- Carefully spoon 1/4 of batter into each pecan lined pan.
- Sprinkle with grated chocolate.
- Spoon remaining batter over sprinkled chocolate, spreading carefully.
- Bake at 350° for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in the center.
- Cool 10 minutes; remove from pans.
- Continue cooling for 1 hour.
- Frosting:.
- Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water, cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool.
- In small bowl, combine 1/2 cup shortening and 1 tsp vanilla. Gradually beat in 2 cups of powdered sugar until well blended. RESERVE 1/3 CUP WHITE FROSTING.
- To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
- To assemble cake, place 1 layer, PECAN SIDE UP, on serving plate. Spread with about 1/2 of the frosting. Top with the second layer, PECAN SIDE UP. Frost sides of cake and up 1/2 inch around top edge (you will have an exposed center circle of chopped pecans).
- Using remaining white frosting (add a little water to thin for perfect piping consistency), pipe around the edge of chocolate frosting and pecans. Take artist license with rosettes if you like.
- Go to this site to see a photo of the cake. The picture looks more like a yellow cake but it's white and my frosting looks more like milk chocolate I think there's a yellow tint to the photo: pillsbury.com/bakeoff/recipes/.
- showRecipe.aspx?rid=11012.
Nutrition Facts : Calories 459.6, Fat 24.4, SaturatedFat 6.9, Cholesterol 2.7, Sodium 188.8, Carbohydrate 59.6, Fiber 2.3, Sugar 42, Protein 4.9
"MY INSPIRATION" CAKE
This beautiful cake, layered with pecans and chocolate, looks as if it came straight from the gourmet bakery down the street. Created by Lois Kanago of Webster, South Dakota, it garnered the Grand Prize in 1953.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1953.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Provided by The Daily Meal Staff
Time 2h34m59S
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans.
- Lightly spoon flour into measuring cup; level off. In large bowl, combine all remaining cake ingredients except egg whites and chocolate; beat 1 1/2 minutes at medium speed. Add egg whites; beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.
- Bake at 350 degrees F for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled.
- Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water; cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool.
- In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Gradually beat in 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
- To assemble cake, place 1 layer, pecan side up, on serving plate. Spread with about 1/2 cup chocolate frosting. Top with second layer, pecan side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.
Nutrition Facts : ServingSize 1 serving, Calories 464 calories, Sugar 45 g, Fat 24 g, Carbohydrate 61 g, Cholesterol 2 mg, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 294 mg, TransFat 2 g
"MY INSPIRATION" CAKE
The texture of this cake is light and airy. The nuts and grated chocolate add flavor and texture. If I make this again, I will double the frosting amount. I love my frosting. How about you?
Provided by Lise Sullivan Ode
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Sprinkle pecans evenly in bottom of greased and floured pans.
- Lightly spoon flour into measuring cup, level off. In large bowl, combine all remaining cake ingredients except egg whites and chocolate; beat 1 1/2 minutes at medium speed. Add egg whites; beat 1 1/2 minutes. Carefully spoon 1/4 of batter into each pecan-lined pan. Sprinkle with grated chocolate. Spoon remaining batter over grated chocolate; spread carefully.
- Bake at 350°F. for 30 to 40 minutes or until cake is golden brown and top springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled.
- Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened chocolate and 1/4 cup water, cook over low heat until melted, stirring constantly until smooth. Remove from heat; cool.
- In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Gradually beat in 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.
- To assemble cake, place 1 layer, pecan side up, on serving plate. Spread with about 1/2 cup chocolate frosting. Top with second layer, pecan side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency; pipe around edge of nuts on top of cake.
Nutrition Facts : Calories 616 kcal, Carbohydrate 81 g, Protein 6 g, Fat 32 g, SaturatedFat 9 g, TransFat 3 g, Cholesterol 3 mg, Sodium 131 mg, Fiber 3 g, Sugar 59 g, UnsaturatedFat 21 g, ServingSize 1 serving
MY INSPIRATION CAKE
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour two 8- or 9-inch round cake pans. Sprinkle pecans evenly over bottom of both greased and floured pans. In large bowl, combine cake mix, 1 1/4 cups water, oil and egg whites at low speed until moistened beat 2 minutes at high speed. Carefully spoon 1/4 of batter into each nut-lined pan sprinkle with grated chocolate. Spoon remaining batter over grated chocolate spread carefully.Bake at 350°F. for 20 to 28 minutes or until golden brown and top springs back when touched lightly in center. Cool 15 minutes remove from pans. Cool completely.In small saucepan, combine sugar, unsweetened chocolate and 1/4 cup water cook over low heat until melted, stirring constantly until smooth. Remove from heat cool. In small bowl, combine margarine and vanilla. Gradually add 2 cups of the powdered sugar until well blended. Reserve 1/3 cup white frosting. To remaining frosting, add cooled chocolate mixture, remaining 1/4 cup powdered sugar and enough water for desired spreading consistency.To assemble cake, place 1 cake layer, nut side up, on serving plate. Spread top with about 1/2 cup chocolate frosting. Top with remaining layer, nut side up. Frost sides and 1/2 inch around top edge of cake with remaining chocolate frosting. If necessary, thin reserved white frosting with enough water for desired piping consistency pipe around edge of nuts on top of cake.HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix increase water in cake to 1 1/3 cups. Bake as directed above.Nutrition Per Serving: Calories 410 Protein 3g Carbohydrate 54g Fat 20g Sodium 280mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Prepare your ingredients in advance: This will ensure that you have everything you need ready to go when you start baking.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you're certain of what you're doing.
- Use high-quality ingredients: The better the ingredients, the better the cake will taste.
- Don't overmix the batter: Overmixing can make the cake tough.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature: The cake will keep for up to 3 days.
Conclusion:
Baking a cake can be a fun and rewarding experience. By following these tips, you can make sure that your cake turns out perfect every time. Whether you're a beginner or a seasoned baker, there's always something new to learn about baking. So experiment, have fun, and enjoy the delicious results!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #desserts #american #heirloom-historical #holiday-event #romantic #cakes #chocolate #dietary #wedding #taste-mood #sweet #number-of-servings #presentation #4-hours-or-less
You'll also love
