What are some really good cake recipes?

Here is an AMAZING cake!!! More exciting than normal birthday cake too…

Apple Cake( you can use pears too)

CAKE
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
3/4 cup milk
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
4 cups raw diced apples or pears
TOPPING
1/2 cup brown sugar
1/4 cup milk
1/4 lb butter

another great one is this Zucchini Chocolate Cake…one of my all time fav. recipes

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini, grated
3/4 cup chocolate chips
1/2 cup walnuts

Cream butter then add oil and sugar; mix.
Add next 8 ingredients; mix well.
Fold in the chips and nuts by hand.
Put in a greased and floured 9 x 13 pan.
Bake at 325° for 1 hour or until done.

Chocolate Chip Bundt Cake

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

Chocolate Almond Marble Cheesecake
INGREDIENTS
3 cups chocolate cookie crumbs
1/2 cup finely chopped almonds
1/4 cup white sugar
1/2 cup butter, melted

3 (1 ounce) squares bittersweet chocolate
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 (16 ounce) container sour cream, room temperature
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine cookie crumbs, almonds, 1/4 cup sugar and melted butter. Mix well. Press into the bottom and halfway up the sides of a 10 inch springform pan.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Beat in the eggs one at a time. Fold in the almond extract and sour cream. Pour 1 1/2 cups of the filling into a smaller bowl. Stir the melted chocolate into the smaller bowl, then fold loosely back into plain filling. Pour into crust. With the tip of a knife, swirl the filling to create a marbled effect.
Bake in the preheated oven for 40 minutes. Turn off oven and let cake cool in oven for 1 hour, with the door closed. Cool at room temperature, then refrigerate overnight.

Apple Spice Dump Cake (Excellent with Vanilla Ice Cream)

INGREDIENTS
1 (18.25 ounce) package spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
Pour the cans of apple pie filling into a 9 x 13 inch rectangular pan.
In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling.
Pour the dry box of cake mix over apples. Dot with butter and scatter nuts on top.
Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

This is a great site that has ANY kind of cake recipe you could possibly want to make.

go to betty crocker site they hv great cakes u can try

Chocolate Cherry Cake
Ingredients:
1 2 layer package fudge cake mix
1 21 ounce can cherry pie filling
2 eggs, well beaten
1 teaspoon almond extract
1 cup sugar
1/3 cup milk
5 tablespoons butter or margarine
1 cup semisweet chocolate chips

combine cake mix, pie filling, eggs and flavoring in a bowl; mix well. Spoon into greased 9 X 13 inch cake pan. Bake at 350 degrees for 30 minutes or until cake tests done. Combine sugar milk and butter in saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove from heat. Stir in chocolate chips until melted. Pour over hot cake. Makes 15 to 20 servings.

I found this recipe on the food channel several years ago and modified it several times. It is know my favorite cake.

CARROT CAKE

Preheat oven to 350?. Grease and flour two 9” round cake pans.

2 1/4 Cups Flour
1 1/2 Teaspoons Salt
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1/8 Teaspoon Cloves

2 Cups Sugar
1 1/2 Cups Oil (I use Canola)
4 Large Eggs, room temperature
2 Teaspoons Vanilla

3 Cups Raw Carrots, Finely Grated
1 1/2 Cups Toasted Walnuts, Chopped
1/2 Cup Crushed Pineapple, Drained

Combine flour, salt, baking soda, cinnamon and cloves. Mix well & set aside.

Combine sugar and oil. Beat at medium speed for 3 minutes. Add eggs, one at a time, add vanilla and continue beating for 2 minutes.

Reduce speed to low and add flour mixture, beating only until well blended.

Add carrots, nuts and pineapple and mix by hand until blended.

Pour batter into pans and bake in lower middle of oven for about 35 minutes or until a toothpick comes out slightly moist but not wet. Let layers cool in pans for 15 minutes then remove and place on rack to cool completely before frosting.

Cream Cheese Frosting:

1/2 Cup (one stick) Unsalted Butter, room temperature
1 8-ounce and one 4-ounce package Cream Cheese, softened (use good quality cheese, not low fat)
2 Teaspoons Vanilla
1/4 Teaspoon Salt
1 Package (1 lb. box) Powdered Sugar plus an additional ½ to 1 cup
Milk or Cream to adjust consistency of frosting if necessary

Beat the butter and cream cheese together until smooth. Add the vanilla and salt. Beat in the 1 lb. box of sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it’s too thin. (I found that the additional sugar was needed).

I add golden raisins some times when I have them. Soak them in brandy or hot water for about 30 min. and drain well before adding.

Lemon Lover's Pound Cake

INGREDIENTS
1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

DIRECTIONS
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.