DOGGIE BIRTHDAY CAKE RECIPE | ALLRECIPES
I made this one year for my dog and she ate it all up. The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.
Provided by tiggertiffin87
Categories Pet Treats
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold.
- Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
- Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Nutrition Facts : Calories 222.5 calories, CarbohydrateContent 18.8 g, CholesterolContent 0 mg, FatContent 14.9 g, FiberContent 3.7 g, ProteinContent 5.6 g, SaturatedFatContent 2.6 g, SodiumContent 275.5 mg, SugarContent 2.2 g
EASY CHOCOLATE CAKE RECIPE - BBC GOOD FOOD
Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too
Provided by Miriam Nice
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 14
Number Of Ingredients 16
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.
- In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.
- Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
- For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
- Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.
- Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.
- On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
- To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.
- Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.
- Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.
Nutrition Facts : Calories 523 calories, FatContent 29 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
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COFFEE AND WALNUT CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 786 calories per serving
Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.
Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.
Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Afternoon tea, Dessert, Treat
Calories 549 calories per serving
- Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
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