Ingredients:

Beat butter and shortening at medium speed with an electric mixer until creamy.  Gradually add sugars, beating until light and fluffy.  Add eggs, 1 at a time, beating just until yellow disappears.

Sift together flour and baking soda; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat batter at low speed just until blended after each addition.  Stir in vanilla and pecans.  Pour batter into a greased and floured 10-inch tube pan.  Place pan in a cold oven; set oven temperature at 300ºF.  Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick unserted in center comes out clean.  Cool in pan on a wire rack 15 minutes.  Remove from pan; cool completely on wire rack.

Ingredients:

• 1 cup butter, softened
• 4 cups sugar, divided
• 4 large eggs
• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 cups buttermilk
• 1 (8-oz) package dried chopped dates
• 1 cup chopped pecans toasted
• 4 tsp orange zest, divided
• 1 cup orange juice

Preheat oven to 350ºF, and grease and flour a 10-inch tube pan.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add 2 cups sugar, beating well.  Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in dates, pecans, and 2 tsp orange zest.  Pour batter into pan and bake for 1 hour and 10 minutes, or until wooden pick inserted into middle of cake comes out clean.

Bring orange juice, remaining 2 cups of sugar, and remaining 2 tsp orange zest to a boil in a saucepan; cook, stirring constantly, 1 minute.

Gently run a knife around edge of cake; punch hole in cake with a long wooden skewer.  Drizzle glaze over warm cake.  Let cake cool in pan on wire rack before serving.

Ingredients:

• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs
• 2 tsps vanilla extract
• 1 tsp lemon extract
• 1 tsp almond extract
• 2 cups all-purpose flour
• 1 (8-oz) container sour cream

Preheat oven to 325ºF, and grease and flour a 10-inch tube pan.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs, 1 at a time, beating just until yellow disappears.  Add flavorings, beating until just blended.  Add flour to butter mixture alternately with sour cream, beginning and ending with flour.  Beat at low speed just until blended after each addition.  Pour batter into pan and bake for 1 hour and 40 minutes, or until a wooden pick inserted into center comes out clean.  Cool cake in pan on a wire rack 15 minutes.  Remove from pan, and cool completely on wire rack.

Ingredients:

• 1 1/2 cups butter, softened
• 1 (8-oz) cream cheese, softened
• 3 cups, sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 tsp salt
• 1 tbs vanilla extract
• Powdered sugar, fresh berries, fresh thyme, whipped cream, for garnish

Preheat oven to 300ºF.  Grease and flour 10-inch Bundt or tube pan.

Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Gradually add sugar, beating well.  Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.  Stir in vanilla.  Spoon batter into Bundt or tube pan.  Bake for 1 hour and 45 minutes, or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.  Garnish each serving, if desired.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground cinnamon
• 3 large eggs, lightly beaten
• 1 cup vegetable oil
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped fresh figs or fig preserves
• 1 cup chopped pecans, toasted (optional)

Ingredients for Buttermilk Glaze:

• 1 cup sugar
• 1 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup butter or margarine
• 1 tbsp light corn syrup
• 1 tsp vanilla extract

To make Fig Cake:

Stir together first 7 ingredients; stir in eggs, oil, and buttermilk, blending well. Stir in vanilla. Fold in chopped figs and, if desired, pecans. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 325 F for 35 minutes or until a wooden pick inserted in center comes out clean. Pierce top of cake several times with a wooden pick, drizzle Buttermilk Glaze over cake.

To make Buttermilk Glaze:

Bring first 5 ingredients to a boil in a Dutch oven over medium heat. Boil 4 minutes, stirring constantly, until glaze is golden. Remove from heat, and stir in vanilla. Cool slightly.

Cake Ingredients:

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 cup buttermilk
• 1 cup sweetened flaked coconut

Orange Curd Ingredients:

• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups fresh orange juice (about 4 pounds navel oranges)
• 3 large eggs, lightly beaten
• 1/4 cup butter
• 1 tablespoon grated orange rind

Pecan-Cream Cheese Frosting Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tbsp vanilla extract
• 1 (16-ounce) package powdered sugar
• 1 cup chopped pecans, toasted

To make cake:
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, and beat until blended.
Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.
Beat egg white until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 350 F for 25 minutes or until a wooden pick inserted in middle of cake comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Spread 3/4 cup chilled orange curd on top of cake. (The orange curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.)
Spread 3 cups frosting on sides of cake, reserving remaining frosting for another use. Garnish cake, if desired. Store in refrigerator.

To make Orange Curd:
Combine sugar and corn starch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in eggs. Bring to a boil over medium heat, whisking constantly.
Cook, whisking constantly, 1-2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.

To make Pecan-Cream Cheese Frosting:
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth, stir in pecans.

Frosting:
3 3/4 cups sugar, divided
1 1/2 cups whipping cream
1/4 cup butter
1/4 tsp baking soda

To make this cake a Chocolate-Buttermilk cake, substitute 1/2 cup cocoa for 1/2 cup flour. Pour batter into a lightly greased 13- x 9-inch pan. Bake at 350 F for 40 minutes or until a wooden pick inserted into center of cake comes out clean.

Cake:
1. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
2. Combine flour, salt, and soda; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium-high speed 2 minutes. Stir in vanilla.
3. Pour batter into 3 greased and floured 8-inch round cake pans. Bake at 350 F for 22 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
4. Spread caramel frosting between layers and on top and sides.

Frosting:
1. Bring 3 cups sugar, cream, butter, and baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
2. Sprinkle remaining 3/4 cup sugar in a heavy saucepan.Cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown. (Sugar will clump before melting.) Gradually pour into whipping cream mixture. (Mixture will bubble.) Stir until smooth.
3. Cook over medium heat, stirring often, 10-12 minutes or until a candy thermometer registers 240 F (soft ball stage). Remove from heat. Beat at high speed with an electric mixture until spreading consitency (8-10 minutes).

How visitors found this page:

• Buttermilk layer cake with caramel icing
• caramel frosting recipe

INGREDIENTS
1 1/4 cups water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package chocolate cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix

DIRECTIONS
1. In a bowl beat water, non-dairy topping mix (dry), chocolate cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes. Pour batter into two greased and floured 8 or 9-inch baking pans.
2. Bake at 375*F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides, and remove from the pans. Frost when cool.

Makes 12 servings.

How visitors found this page:

• pinoy cake recipes
• pinoy chocolate cake recipe
• pinoy chocolate cake
• pinoy cake recipe
• filipino chocolate cake
• filipino chocolate cake recipe
• non dairy chocolate cake
• dark chocolate cake recipe
• chocolate cake recipe pinoy
• pinoy cakes recipe

DIRECTIONS

1. Prepare and bake chocolate cake mix according to instructions on package. In a heavy saucepan, combine granulated sugar, 1 cup evaporated milk, and marshmallows; bring to a boil and cook for 5 minutes, stirring constantly. Remove from the heat; then stir in flaked coconut and vanilla extract. Cool and spread between the cake layers.
2. In a medium bowl, combine softened butter, powdered sugar, unsweetened baking cocoa, and 1/2 cup evaporated milk. Beat on high speed of an electric mixer until smooth and creamy. Frost the top and sides of the cake.

Makes 12 servings.

How visitors found this page:

• filipino cakes recipes
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• nestle recipe for coconut cake

Cake:
2 cups all-purpose biscuit baking mix
1/4 cup granulated sugar
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Topping:
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup all-purpose biscuit baking mix
1/4 cup butter, softened
1 teaspoon ground cinnamon

DIRECTIONS

1. Heat oven to 350°F (175°C). Grease an 8-inch square baking pan with vegetable shortening.
2. For Cake: In large bowl, combine biscuit mix, sugar, milk, egg and vanilla; beat on low speed of mixer until moistened. Increase speed to medium; beat 2 minutes until smooth. Pour half of batter into prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips.
3. For Topping: Stir together all ingredients in bowl until well blended. Sprinkle evenly over batter.
4. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack.

Makes 9 servings.

How visitors found this page:

• biscuit