Butter Cake

Ingredient:-  3 cup all purpose flour spoon and sweep, 1 table spoon baking powder, ¼ table tea spoon salt, ½ pound unsalted butter at room temperature, 2 cup sugar, 4 pieces eggs, lightly beaten at room temperature, 1 cup whole milk at the room temperature, 1 table tea spoon vanilla extract.

Butter Cake

Method:-  Position a rack in the lower third of the oven and preheat to 350*F. Line the bottoms of two 9 x 2 inch round cake pans with parchment (or wax paper). Sift the flour, baking powder and salt on to a piece of wax paper, set aside. In the bowl of a heavy duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color about 45 seconds. Added the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes. Gradually pour in the eggs about a table spoon at a time.If the mixture looks curdled, stop adding the eggs, increase the speed to high and beat until it looks smooth and shiny. Return the speed to medium and add the remaining eggs. Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes.Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk After each addition beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the better evenly in the prepared pans. Bake until the tops spring back when the cakes are lightly pressed in the centers and a tooth pick inserted in the centers comes out clean, about 25 minutes.(Transfer the layers to wire cooling racks and cool for 10 minutes. Invert on to the racks or plates and remove the pans. Peel off the paper liner and place them back n the layer, sticky sides up. Invert on to wire racks, right side up and cool completely on the wax paper. The cake can be baked 1 day ahead, cooled and stored, wrapped tightly in plastic wrap or freeze, over wrapped with foil, for up to 2 weeks.) 

Cookies and Cream Cake

Ingredient:-

• 1 Box (18.25 oz) white cake mix
• 1 - 1/4 cups water
• 1/4 cup oil
• 3 Egg whites or 2 Whole eggs
• 1 cup coarsely crushed creme-filled chocolate sandwich cookies
• 1 container  vanilla frosting

Cookies and Cream Cake

Method:-

             Heat oven to 350°F. Grease and flour 13x9-inch pan. In the large bowl, beat cake mix, water, oil and egg whites at low speed until moistened. Beat 2 minutes at medium speed. With spoon, stir in the crushed cookies. Pour batter into pan.Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.Frost cake with frosting. Garnish with the additional cookies if desired.

Lemon Cake

Ingredient: - Lemons 2 ½ , 4 Eggs, ¾ cup oil, ¼ cup orange juice, 2 ¼  cups flour, 1table spoon baking powder, 1 cup powdered sugar.

Lemon Cake

Method: - Preheat oven to 400*(digri) F. Remove zest from one lemon and squeeze juice from all of the lemons. Beat eggs and sugar until light and creamy. Add oil, orange juice, and ¾ of the lemon juice. Briskly stir in half of the lemon zest, flour and baking powder. Pour better into prepared pan and bake in the oven for 50-55 minutes. Sift powered sugar and mix with remaining lemon juice to make a smooth glaze. Spread into cake and sprinkle with remaining lemon zest.

Carrot Cake

Ingredient:- 4eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup sweetened carrot juice, ½ cup grated carrots, 1¼ cups ground hazelnuts, 2¼ cups flour, 1 table spoons baking powder.

For the glaze and decorations:- 1 cup powdered sugar juice from ½ lemon 6 marzipan carrots.

Carrot Cake

Method:- Preheat oven to 400*F(400 digri). Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in carrots, hazelnuts, and flour mixed with baking powder. Pour batter into prepared pan and bake in the oven for 50 minutes. Let cool. Sift powdered sugar and stir in lemon juice drop by drop to make a smooth, syrupy glaze. Spread onto cake, arrange marzipan carrots on top, and let the glaze dry. 

Sweet Buttermilk Cornbread

Ingredients:- 1½ cups cornmeal, 2 cups buttermilk, 1½ cups all purpose flour, 1 tea spoon salt, ½ tea spoon baking soda, 1 table spoon baking powder, 3 large eggs, ½ cup brown sugar, 2 table spoons honey, 3 table spoons melted butter, 1 16-ounce whole kernel corn, drained.

Sweet Buttermilk Cornbread

Method: -The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda baking powder together. In a third bowl, whisk the eggs and the sugar. Stir until combined and syrupy. Added the honey, melted butter and corn mix well. Then, added the wet mixture to the cornmeal and butter-milk mixtures. Then, added the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because, this different grinds cornmeal of absorb moisture differently and because the drained corn may carry different moisture levels, you may need to adjust the better slightly with additional milk or flour. On the stove-top, melt two table spoons of vegetable shortening in an ovens- proof 11 too 12 inch ski-let until the very hot. Pour this batter place into the pan in the oven and bake for 35 minutes or until the top browned,firm and springy. (This is a moist cornbread and needs to be well cook.) Cook in the pan.

Chocolate Cake

Ingredients:- 4 eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup orange juice, 2¼ cups flour, 1 table spoon baking powder, 3 table spoon cocoa powder, 1¼ cups semisweet chocolate c overtures.

Chocolate Cake

Method: -Preheat oven to 400’F. Beat eggs and sugar until light and creamy. Added oil and juice. Briskly stir in flour mixed with the baking powder and cocoa powder. Pour batter into prepared pan and bake in the oven for 40-45 minutes. Then let cool and spread cake with melted semisweet chocolate.

Nut Cake

Ingredients:- 4 eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup milk, 1¼ cups ground hazelnuts, 2¼ cups flour, 1 table spoon baking powder.

For the glaze: -3 table spoon hazelnut paste (can substitute 1 table spoon hazelnut extract), ¼ cup sugar, ¼ cup water and 20 whole hazelnuts.

Nut Cake

Method: -Preheat oven to 400’F. Beat eggs and sugar until light and creamy. Add oil and milk. Briskly stir in ground nuts and flour mixed with the baking powder. Pour batter into prepared pan and bake in oven for 40-45 minutes. Meanwhile, melt hazelnut paste and sugar in water until thick enough to coat a spoon. Spread cooled cake with the hazelnut glaze and decorate with whole hazelnuts.