Cake Recipes

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justmecookin
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Cake Recipes - Page 9 Empty Spice Cake

Post  justmecookin Mon Oct 06, 2008 4:28 pm

Spice Cake

1 cup raisins
1 cup boiling water
1/2 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar
2 eggs
1 cup chunky applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup chopped walnuts

Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside. In a large mixing bowl, cream the butter, shortening and sugar.

Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cinnamon, baking powder, salt, nutmeg, baking soda and ginger; add to creamed mixture just until blended. Stir in walnuts and raisins.

Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with Hard Sauce. Makes 8 servings.

Hard Sauce for Cake

1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups boiling water
1/2 teaspoon vanilla extract
1/4 cup butter

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake. Makes 1 cup.
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Cake Recipes - Page 9 Empty Lemon Pound Cake

Post  justmecookin Sun Oct 12, 2008 7:42 am

Lemon Pound Cake

1 cup butter, softened
1/2 cup shortening
2-1/2 cups sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 cup lemon-lime soda
Confectioners' sugar

In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.

Pour into a greased and floured 10-in. fluted tube pan (pan will be full). Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Makes 12 servings.
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Cake Recipes - Page 9 Empty Carrot Cake

Post  justmecookin Mon Oct 13, 2008 10:43 am

Carrot Cake

2 cups all purpose flower
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups carrots, finely grated
1 cup vegetable or corn oil
4 eggs
1/2 cup chopped walnut and or raisins

Mix all ingredients thoroughly bake in greased and floured 2- 9 inch baking pans bake at 350 for 35 to 40 minutes or until toothpick comes out clean cool thoroughly before frosting.

Frosting
2-3 ounce packages cream cheese
1/2 cup butter, softened
2 teaspoons vanilla
4-1/2 to 5 cups confectioners sugar

In a mixer combine butter vanilla and cream cheese until smooth add sugar gradually until consistency desired.
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Cake Recipes - Page 9 Empty Triple-Chocolate Cake

Post  justmecookin Mon Oct 13, 2008 11:34 am

Triple-Chocolate Cake

1- 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze (recipe follows)

Heat oven to 325 degrees. Grease round pan, 9x1 1/2 inches. Melt 1 cup of the chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.

Beat egg whites in large bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to wire rack. Cool completely, about 1 hour. Place on serving plate.

Heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Drizzle with White Chocolate Glaze. Makes 8 servings

White Chocolate Glaze
1/4 cup white baking chips
1 teaspoon shortening

Melt ingredients over low heat, stirring constantly.
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Cake Recipes - Page 9 Empty Carrot Cake

Post  justmecookin Wed Oct 15, 2008 10:43 am

Carrot Cake

2 cups all purpose flower
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups carrots, finely grated
1 cup vegetable or corn oil
4 eggs
1/2 cup chopped walnut and or raisins

Mix all ingredients thoroughly bake in greased and floured 2- 9 inch baking pans bake at 350 for 35 to 40 minutes or until toothpick comes out clean cool thoroughly before frosting. Makes 8 servings

Frosting
2-3 ounce packages cream cheese
1/2 cup butter, softened
2 teaspoons vanilla
4-1/2 to 5 cups confectioners sugar

In a mixer combine butter vanilla and cream cheese until smooth add sugar gradually until consistency desired.
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Cake Recipes - Page 9 Empty Apple Torte

Post  justmecookin Wed Oct 15, 2008 10:44 am

Apple Torte

2 cups brown sugar
2/3 cup shortening
2 beaten eggs
4 cups raw apples, chopped
2 teaspoon vanilla
2 teaspoon baking soda
3 cup flour
1/2 teaspoon salt

Creme together the sugar and shortening. Mix well together eggs and apples. Add to sugar and shortening and add vanilla.

Sift together dry ingredients and add to the sugar mixture. Mix well. Grease and flour large pan about 10x18 and spread the apple mixture in the pan.

Topping
1/2 cup nuts, chopped
2/3 cup brown sugar
2 teaspoon cinnamon

Bake about 45 minutes in a 350-degree oven. Serve with whipped creme or ice cream.
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Cake Recipes - Page 9 Empty Milky Way Cake

Post  justmecookin Wed Oct 15, 2008 10:50 am

Milky Way Cake

Cake
8 Milky Way bars
1 cup margarine
2 cups sugar
4 eggs
2-1/2 cups plain flour
1/2 teaspoon baking soda
1-1/4 cups buttermilk
1 cup chopped pecans

Icing
1 1/2 cups sugar
1/2 cup evaporated milk
1/4 cup or 1/2 stick margarine
3 ounces semi-sweet chocolate chips
1/2 cup marshmallow cream

Cake: Preheat oven to 325 degrees. Grease and flour a 9- or 10-inch tube pan. In a heavy saucepan, melt the candy bars and one stick of margarine. Set aside.

Cream sugar and one stick of margarine until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour and soda. Add alternately with buttermilk. Add melted candy mixture and pecans. Pour batter into prepared pan and bake for one hour and 10 minutes or until done. Makes 8 servings

Icing: Cook sugar and milk in a double boiler until mixture reaches the soft ball stage on a candy thermometer. Add the chocolate chips, marshmallow cream and margarine. Stir until all ingredients are melted. Cool briefly and then ice the cake.
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Cake Recipes - Page 9 Empty Chocolate-Coconut Candy Bar Cake

Post  justmecookin Thu Oct 16, 2008 9:45 am

Chocolate-Coconut Candy Bar Cake

Candy Bars
2 2/3 cups flaked coconut
1 2/3 cups powdered sugar
1/4 cup butter or margarine, softened
2 tablespoons hot water
1 teaspoon vanilla

Cake
3 egg whites
1/2 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
3 egg yolks
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 cup chopped almonds
1 cup flaked coconut

Creamy Filling
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2/3 cup evaporated milk
2 teaspoons vanilla

Frosting
4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 cup baking cocoa
1 teaspoon vanilla
1/3 cup hot water

Heat oven to 350°. Grease bottoms and sides of three 9-inch round cake pans with shortening; lightly flour. In medium bowl, mix 2 2/3 cups coconut, 1 2/3 cups powdered sugar, 1/4 cup butter, 2 tablespoons hot water and 1 teaspoon vanilla with spoon; divide evenly into 16 pieces.

Shape each piece into bar, about 1 1/2 inches long. (Mixture will be sticky; butter hands if desired.) Place bars on waxed paper. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form; set aside.

In another medium bowl, beat 2 cups granulated sugar, 1/2 cup butter and the shortening with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in egg yolks, 1 at a time, beating after each addition until blended.

Beat in 1 teaspoon vanilla and the coconut extract. In small bowl, mix buttermilk and baking soda until baking soda is dissolved. Alternately add flour and buttermilk mixture to sugar mixture, beating after each addition until smooth. Stir in almonds and 1 cup coconut. Fold in egg whites. Pour into pans.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Fill layers with filling. Arrange candy bars evenly around edge of cake; cover and freeze at least 2 hours.

In medium bowl, mix all frosting ingredients except 1/3 cup hot water with spoon. Stir in hot water until blended; add additional water 1 tablespoon at a time until spreadable.

Spoon frosting by tablespoonfuls over candy bars just until bars are covered. Spread remaining frosting on side and top of cake (thin frosting with additional water if needed to spread easily). Makes 16 servings
justmecookin
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Cake Recipes - Page 9 Empty Chocolate-Marshmallow Ribbon Cake

Post  justmecookin Thu Oct 16, 2008 9:53 am

Chocolate-Marshmallow Ribbon Cake

Cake
1 cup all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar

Marshmallow Frosting
2 egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths

Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 teaspoons boiling water

Heat oven to 375°. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.

In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.

In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.

Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.

In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides. Makes 12 servings
justmecookin
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Cake Recipes - Page 9 Empty Classic Banana Split Cake

Post  justmecookin Thu Oct 16, 2008 9:55 am

Classic Banana Split Cake

Cake
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons unsweetened baking cocoa
2 tablespoons hot water

Filling and Frosting
1 container (16 oz) frozen whipped topping, thawed
1 box (4-serving size) banana cream instant pudding and pie filling mix
3 to 4 medium bananas, thinly sliced
Chocolate topping, if desired

Heat oven to 350°. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.

Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting.

Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator. Makes 16 servings
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Cake Recipes - Page 9 Empty Black Forest Cake Roll

Post  justmecookin Thu Oct 16, 2008 11:06 am

Black Forest Cake Roll

1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 cup frozen, pitted tart red cherries
1-1/2 teaspoons cherry liqueur or brandy
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
sifted powdered sugar
1/3 cup sugar
2 tablespoons water
2 slightly beaten egg yolks
1-1/2 teaspoons cherry liqueur or cherry brandy
1/2 teaspoon vanilla
1/2 cup unsalted butter
1/4 cup semisweet chocolate pieces, melted and cooled
Chocolate curls

Cherry filling: Stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly.

Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap, cool.

Cake: Grease and lightly flour a 15 x 10 x 1-inch-baking pan then set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl, set aside.

Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.

Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight).

Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture, fold in gently just until combined. Spread batter evenly in the prepared pan.

Bake in a 375 degree oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan, turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.

Chocolate Buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks.

Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil, reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla.

Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.

To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over buttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge.

Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap, refrigerate for at least 1 hour or up to 2 hours. Garnish slices with chocolate curls, if desired. Makes 12 servings
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Cake Recipes - Page 9 Empty Chocolate Pound Cake

Post  justmecookin Thu Oct 16, 2008 11:49 am

Chocolate Pound Cake

Cake
1 cup butter
1/2 cup shortening
3 cups sugar
5 eggs
1 tablespoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons cocoa
1 cup milk

Icing
1/2 cup margarine
3 tablespoons cocoa
2 tablespoons milk
1 box confectioners' sugar, sifted
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a tube pan.

Cake: Cream butter, shortening and sugar. Add eggs, one at a time, and continue beating. Add vanilla. Sift dry ingredients together. Add to creamed mixture alternately with the milk, starting and ending with dry ingredients.

Pour batter into prepared tube pan. Bake for 2 hours. Let cake cool in the pan for 10 to 15 minutes. Remove to a wire rack and frost immediately, while still hot.

Icing: Melt margarine in top of a double boiler over boiling water. Add other ingredients, stirring well. (Be sure to sift the confectioners' sugar.) Spread the frosting over the hot cake. If icing begins to harden, place back over boiling water and stir until of spreading consistency again. Makes 12 servings
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Cake Recipes - Page 9 Empty Lemon Pound Cake

Post  justmecookin Thu Oct 16, 2008 11:50 am

Lemon Pound Cake

1-1/4 cups unsalted butter, softened, divided
1-3/4 cups sugar
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 tablespoons finely grated lemon zest, divided
1/2 cup fresh lemon juice, divided
2 cups powdered sugar

Preheat oven to 325 degrees. Grease and flour 10-inch bundt pan. In large bowl, cream 1 cup of the butter and sugar until fluffy. Beat in eggs, 1 at a time.

Combine flour, baking soda and salt. Add to butter mixture, a little at a time, alternating with the buttermilk, beating after each addition. Add 3 tablespoons of the lemon zest and 1/4 cup of the lemon juice. Beat until well blended.

Pour into prepared pan. Bake about 1 hour and 15 minutes or until wooden pick inserted into center comes out clean. Cool in pan about 10 minutes. Invert onto serving platter.

In medium bowl, cream remaining 1/4 cup butter and powdered sugar. Stir in remaining 1 tablespoon lemon zest and remaining 1/4 cup lemon juice and mix until well blended. Spread on slightly warm cake. Makes 12 servings
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Cake Recipes - Page 9 Empty Coconut Pecan Cake

Post  justmecookin Thu Oct 16, 2008 11:51 am

Coconut Pecan Cake

4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoon coconut extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup pecans, chopped
1/2 cup water
2 tablespoon butter
confectioners sugar

In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoons extract then mix well. Combine flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened.

Stir in coconut and pecans. Spoon into a well greased 10-inch tube pan. Bake at 350-degrees for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a saucepan, combine the water, butter and remaining sugar. Bring to a boil then cook for 5 minutes. Remove from the heat then add remaining extract.

Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to serving plate. Dust with confectioner’s sugar. Makes 12 servings
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Cake Recipes - Page 9 Empty Empress Carlotta Cake

Post  justmecookin Thu Oct 16, 2008 11:58 am

Empress Carlotta Cake

For Chocolate Genoise:
6 eggs
3/4 cup granulated sugar
4 ounces cake flour
3 tablespoons cocoa

For Chocolate Mocha Buttercream:
6 tablespoons strong coffee
1 1/2tablespoons instant coffee
1 1/2 cups semi-sweet chocolate chips
1 pound butter, softened
6 egg yolks
1 1/2 cups powdered sugar

For Kahlua Cream:
3 cups whipping cream
3/4 cups powdered sugar
3 to 4 tablespoons Kahlua liqueur

For Topping:
1/2 cup powdered sugar
2 cups slivered almonds, toasted

To make the chocolate genoise: Whip eggs and sugar on high speed for 3 minutes. (A stand mixer is very useful for this sort of technique.) Place the beaten eggs over a pot of simmering water, being careful not to let the bowl touch the water. Stir eggs constantly until warmed by the steam.

When the egg and sugar mixture feels warm to the touch (a bit over 100 degrees), mix again on high speed until tripled in volume, 5 minutes or more.

Sift together the cake flour and the cocoa. Gently fold dry ingredients into the egg and sugar mixture until thoroughly blended.

Heat oven to 350 degrees. Butter a 10-inch cake pan. Line with a round of parchment paper, and butter the paper. Dust with flour, and tap out excess. Pour the genoise batter into the cake pan, and bake for 40 to 45 minutes, until cake tests done and sides pull slightly away from sides of the pan. Transfer to rack to cool.

To make the mocha buttercream: Stir together the coffee and the instant coffee in a small pot, and bring to a boil. Stir until instant is dissolved. Remove from heat, and stir in chocolate chips until smooth. Cool.

Whip butter until light. Add yolks one at a time, beating until smooth. Slowly add sifted powdered sugar. Then add the mocha mixture. Beat until blended.

To make Kahlua cream: Whip cream until foamy. Gradually add powdered sugar while continuing to whip to stiff peaks. Fold in Kahlua to taste. Chill.

To assemble cake: Carefully slice the genoise into two equal layers. Sprinkle the bottom half with 2 tablespoons Kahlua to moisten the cake. Spread the Kahlua cream filling on the bottom cake half. Sprinkle the cut side of the top half with 2 tablespoons Kahlua and place top layer on cream filling.

Frost top and sides of cake with the mocha buttercream. Sift 1/2 cup powdered sugar over top of cake. Press toasted almonds onto sides of cake. Makes 8 to 10 servings
justmecookin
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Cake Recipes - Page 9 Empty Chocolate Cookie Cake

Post  justmecookin Thu Oct 16, 2008 1:25 pm

Chocolate Cookie Cake

2-2/3 cups all-purpose flour
2-1/4 cups sugar
1-1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1-1/3 cups milk
1-8-ounce carton dairy sour cream
5 ounces unsweetened chocolate, melted, cooled
1/3 cup butter, softened
3 eggs
2 teaspoons vanilla
Cookie filling
Chocolate-Sour Cream Frosting
4 chocolate sandwich cookies, crushed

Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round cake pans. Set pans aside. In an extra-large mixing bowl combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.

Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high-speed 3 minutes, scraping sides of bowl occasionally.

Place half of the batter in a medium bowl, cover and chill. Divide remaining half of batter evenly between the prepared pans. Bake in a 350 degree oven for 20 to 25 minutes for 9-inch layers and 25 to 30 minutes for 8-inch layers or until a wooden toothpick inserted near centers minutes. Remove cakes from pans. Cool layers thoroughly on wire racks.

Wash the 2 cake pans. Grease and lightly flour pans. Divide reserved, chilled batter evenly between pans. Bake and cool as directed above. Prepare Cookie Filling, reserving the 3/4 cup filling (without crumbs) for the cake garnish.

To assemble the cake, put a cake layer on a serving plate and top with one-third of the remaining cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with another one-third portion of the cookie filling. Add another cake layer and spread with remaining cookie filling. Top with remaining cake layer.

Prepare the Chocolate-Sour Cream Frosting. Spread top and sides of cake with frosting. Stir reserved Cookie Filling and enough milk (about 2 to 3 teaspoons) to make it a drizzling consistency. Spoon onto center top of cake. Carefully spread filling to force some down sides of cake. Garnish top of cake with the 4 crushed chocolate sandwich cookies. Cover and chill to store.

Cookie Filling: In large mixing bowl combine 4 cups sifted powdered sugar, 1/3 cup butter, softened, 2 tablespoons milk, and 1 teaspoon vanilla. Beat with electric mixer on low speed until combined, beat on medium speed until very smooth.

Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Set aside 3/4 cup of mixture. Crush 10 chocolate sandwich cookies then stir into remaining mixture.

Chocolate-Sour Cream Frosting: In a saucepan melt one 6-ounce package semisweet chocolate pieces and 1/4 cup butter over low heat, stirring frequently. Cool about 5 minutes. Stir in 1/2 cup dairy sour cream. Gradually add 2-1/2 cups sifted powdered sugar, beating until smooth and easy to spread.
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Cake Recipes - Page 9 Empty Rum Custard Cake

Post  justmecookin Thu Oct 16, 2008 1:26 pm

Rum Custard Cake

Orange Cake
4 eggs, separated
1 cup sugar
1 cup sifted flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon hot water
2 tablespoon lemon juice
2 teaspoon grated orange peel
1/2 teaspoon cream of tartar

Orange-Rum Syrup
6 tablespoon sugar
6 tablespoon water
1 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
1/3 cup light rum

Custard
4 eggs
1/3 cup sugar
1 pint half and half
1-1/2 teaspoon vanilla extract
2 tablespoon light rum
1 cup whipping cream

Frosting
1/2 cup whipping cream
sugar

Grease and lightly flour a 9- to 10-inch springform pan, at least 2 3/4 inches deep. In a large bowl, beat egg yolks until thick and light-colored, gradually beat in sugar, beating until thick and pale.

Sift flour with baking powder and salt. In small bowl, combine hot water, lemon juice, and orange peel. Add flour mixture to beaten egg yolks alternately with hot water mixture, stirring to blend after each addition.

Using clean beaters beat egg whites with cream of tartar until soft peaks form. Stir a fourth of the beaten egg whites into flour mixture, and then fold in remaining egg whites carefully but thoroughly. Pour batter into prepared pan.

Bake at 350 degrees for 40 to 45 minutes or until cake is golden brown and begins to pull away from the sides of the pan and springs back when touched lightly in the center. Let cool completely in pan on wire rack.

To make syrup, combine sugar, water, orange peel, and lemon peel in a small pan over high heat. Bring to a boil then cook rapidly for 3 minutes. Remove from heat and let cool. Blend in the 1/3 cup rum.

To make custard, place eggs and sugar in the top of a double boiler and mix thoroughly. Scald half-and-half; gradually stir into egg mixture. Place double boiler over gently simmering water. Cook, stirring constantly, until custard coats a meta spoon in a velvety smooth layer about 10 to 15 minutes.

Remove from heat and mix in vanilla extract. Place top of double boiler into ice water to stop cooking then stir custard frequently until cool. Stir in rum. Whip 1 cup of cream until soft peaks form when beaters are lifted. Fold into cooled custard.

To assemble dessert, remove pan side from cake, leaving cake on base. Carefully cut cake horizontally into 3 equal layers and lift off the top two layers. Replace the pan sides around pan bottom holding the remaining cake layer.

Drizzle cake bottom layer with a third of the syrup, then cover with a third of the custard. Carefully place the middle layer of cake in the custard; sprinkle this layer with another third of the syrup, then another third of the custard.

Set top cake layer in place. Sprinkle with remaining syrup, pour on remaining custard, and spread evenly. Cover cake lightly to protect top. Refrigerate for at least 6 hours or until the next day.

Remove pan sides. Whip the 1/2 cup whipping cream until stiff. Sweeten slightly with sugar and spread on cake top and sides. Cut into wedges. Makes 8 servings
justmecookin
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Cake Recipes - Page 9 Empty Chocolate-Cinnamon Cake

Post  justmecookin Thu Oct 16, 2008 1:30 pm

Chocolate-Cinnamon Sheath Cake

2-1/4 cup all-purpose flour
3/4 cup cocoa
1-1/2 teaspoon cinnamon
2-1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup butter, at room temperature
2 cup sugar
3 large eggs plus 1 egg yolk, room temperature
1/2 cup canola oil
1 cup buttermilk
2 teaspoon vanilla
Chocolate Frosting

Cake: Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch-baking pan. Sift the flour, cocoa, cinnamon, baking powder and salt onto a piece of wax paper.

Sift the mixture again onto another piece of wax paper. Set aside. Measure the buttermilk into a glass-measuring cup and add the vanilla. Set aside.

Put the butter into the bowl of an electric mixer and let it run, at medium speed, for about 3 minutes. Add all the sugar in a steady stream with the mixer running and cream for 4 minutes, scraping the sides of the bowl once.

With mixer running, add the eggs and yolk, one at a time, beating about 30 seconds after the addition of each. After all eggs are added, continue beating for 2 minutes. The mixture should look light and airy.

Remove the bowl from the mixer, and stir in the oil, mixing well. Fold in half of the flour mixture with a rubber spatula, then add half the buttermilk-vanilla, and stir well. Repeat with the remaining half of the flour mixture and half of the buttermilk-vanilla.

Pour the batter into your prepared pan and spread, leaving it just a shade higher around the edges than in the center. Bake in a preheated 350 degree oven for 40 minutes.

Cake is done when a cake tester inserted 1 inch from the center comes out clean. Spread icing on cake while it is still hot. Serve warm or at room temperature. Makes 12 servings

Chocolate Frosting
1/4 cup plus
1 tablespoon milk
1/4 cup cocoa
1/2 cup butter
3-1/2 cup sifted confectioner's sugar
1 teaspoon vanilla extract
1 cup pecans, chopped

Mix the milk and cocoa in a large saucepan, and stir until smooth. Add the butter, and bring to a simmer over medium heat, stirring constantly until butter melts.

Remove from heat, and stir in confectioner's sugar and vanilla. Beat until smooth. Stir in pecans, and spread over hot cake.

Notes: The specific times given here for beating the butter, sugar and eggs are essential to the resulting velvety texture and lightness of this cake.
justmecookin
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Cake Recipes - Page 9 Empty Chocolate Swirl Bundt Cake

Post  justmecookin Thu Oct 16, 2008 1:33 pm

Chocolate Swirl Bundt Cake

1 package yellow cake mix
4 eggs
3/4 cup sour cream
1/2 cup vegetable oil
1/4 cup water
3-1 ounce packets choco bake unsweetened chocolate flavor
Powdered sugar

Combine cake mix, eggs, sour cream, vegetable oil and water in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Place 1-1/2 cups batter in medium bowl then stir in Choco Bake.

Alternately spoon batters into greased 10-cup bundt or tube pan, beginning and ending with yellow batter. Bake in preheated 375 degree oven for 35 to 45 minutes or until wooden pick inserted in cake comes out clean.

Cool in pan for 20 minutes; invert onto wire rack to cool completely. Dust with powdered sugar before serving. Makes 12 servings
justmecookin
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Cake Recipes - Page 9 Empty Lady Baltimore Cake

Post  justmecookin Thu Oct 16, 2008 1:35 pm

Lady Baltimore Cake

1 cup butter
3 cups sugar
4 eggs
3 1/2 cups cake flour
4 teaspoon baking powder
1 cup milk
2 teaspoon vanilla
2 teaspoon almond extract
1/2 cup water

Beat the butter and 2 cups of the sugar together until light and fluffy. Beat in the eggs, one at a time. Sift the flour and baking powder together and add gradually to the butter mixture, alternating with the milk. Pour into two greased 11-inch cake pans and bake in a preheated 350 degrees oven for 30 minutes.

Combine the remaining cup of sugar with the water in a small saucepan and cook over moderate heat until the sugar is dissolved. Add the vanilla and almond extract and pour over the cakes after they are removed from their pans. Makes 8 to 10 servings

Frosting
2 cups sugar
2/3 cup water
2 egg whites, beaten stiff
2 teaspoon corn syrup, optional
2 cups raisins, seeded
2 cups walnuts or pecans, chopped
12 figs, chopped
almond and vanilla extract, to taste

Combine the sugar, water, and optional corn syrup in a saucepan and bring to a boil over high heat. Boil for two minutes and pour slowly into the beaten egg whites, beating constantly. Add the remaining ingredients, folding gently. Spread between layers of the cake, and on the sides and top.
justmecookin
justmecookin

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Cake Recipes - Page 9 Empty Chocolate Strawberry Shortcake

Post  justmecookin Thu Oct 16, 2008 1:38 pm

Chocolate Strawberry Shortcake

2-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1 1/4 cups whipping cream
1 teaspoon vanilla
1 egg, beaten
16 ounce ricotta cheese
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1 pint fresh strawberries, sliced

In a medium mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, and salt. With a pastry blender, cut in the butter until mixture resembles cornmeal. In another bowl, combine cream, vanilla and beaten egg.

Add all at once to flour mixture, stirring until just moistened. (Mixture will be stiff.) Spread mixture in two-greased 8-or 9-inch round cake pans.

Bake at 425 degrees for 10-12 minutes, or until wooden pick inserted in center comes out clean. Immediately turn out layers onto wire racks to cool. Stir together ricotta cheese, sugar, vanilla and chocolate chips.

Place one cake layer on a serving plate. Spread half the ricotta filling over. Top with remaining cake layer and remaining filling. Top with sliced strawberries. Makes 8 servings
justmecookin
justmecookin

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Cake Recipes - Page 9 Empty Pineapple Carrot Cake

Post  justmecookin Thu Oct 16, 2008 1:40 pm

Pineapple Carrot Cake

2 cups sifted flour
2 teaspoon soda
1 teaspoon nutmeg
3 eggs
3/4 cup buttermilk
1-1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil
2 teaspoon vanilla
1-8 1/2 ounce can crushed pineapple, well drained
2 cups shredded carrots
1 cup flaked coconut
1 cup nuts, chopped
Buttermilk Glaze

Sift dry ingredients in bowl. Beat eggs, oil, buttermilk and vanilla. Add to dry ingredients all at once. Blend well. Mix in pineapple, carrots, nuts and coconut.

Turn into greased and floured 9 x 13 pan. Bake at 350-degrees for 45 minutes or until done. With fork, poke holes in top to cover surface. Immediately spread with hot Buttermilk Glaze. Makes 12 servings

Buttermilk Glaze
2/3 cup sugar
1/3 cup buttermilk
2 teaspoon light corn syrup
1/4 teaspoon soda
1/3 cup butter
1/2 teaspoon vanilla

In a saucepan, combine sugar, soda, buttermilk, butter and corn syrup. Simmer 5 minutes. Add vanilla.
justmecookin
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Cake Recipes - Page 9 Empty Snickers Cake

Post  justmecookin Thu Oct 16, 2008 1:42 pm

Snickers Cake

Cake
10 ounces semisweet chocolate, finely chopped
1-1/4 cups butter, room temperature
1-1/2 cups sugar
8 large eggs, separated, room temperature
2 teaspoons vanilla extract
1-1/4 cups roasted unsalted peanuts, coarsely chopped
1 cup cake flour
Pinch of cream of tartar

Buttercream
5 egg yolks
1-1/2 cups plus 1 1/2 tablespoons sugar
1-1/2 cups water
10 ounce semisweet chocolate, finely chopped
2-1/4 cups unsalted butter, cut into tablespoon-size pieces, room temperature
10-1 ounce snickers bars, chopped into small pieces

Cake: Preheat oven to 350 degrees. Grease three 8-inch cake pans with 1-1/2 inch sides. Line bottoms with waxed paper. Melt chocolate in top of double boiler over simmering water then stir until smooth. Remove from over water and cool too barely lukewarm.

Using electric mixer, cream butter in large bowl until light and fluffy. Gradually add 1- 1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and gently fold in. Batter will be very thick.

Using clean dry beaters beat whites with cream of tartar in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter to lighten. Gently fold in remaining whites.

Divide batter among prepared pans. Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes.

Run small sharp knife around pan sides to loosen, if necessary. Turn out onto racks. Peel off paper. Cool to room temperature. Cakes can be prepared 2 days ahead. Wrap tightly and refrigerate.

Buttercream: Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes.

Meanwhile, stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil. Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, about 10 minutes.

Melt chocolate in top of double boiler over simmering water then stir until smooth. Remove from over water and let stand until cool but still liquid. Gradually beat butter into yolk mixture 1 tablespoon at a time. Add chocolate and stir to combine. Transfer 2 cups buttercream to small bowl; stir in chopped Snickers bars.

Assembly: Place one cake layer on platter topside down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining Snickers buttercream over. Top with third cake layer.

Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. Makes 12 servings
justmecookin
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Cake Recipes - Page 9 Empty Lemon Layer Cake

Post  justmecookin Thu Oct 16, 2008 1:45 pm

Lemon Layer Cake

2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 sticks unsalted butter
1 cup sugar
2 eggs lightly beaten with 1 egg yolk
2/3 cup milk
2 tablespoon lemon juice
2 tablespoon grated lemon zest
1-1/2 cups lemon curd tart filling or lemon curd
1 recipe of lemon buttercream frosting

Have all ingredients at room temperature. Preheat oven to 325 degrees. Grease and flour two 8-inch round cake pans. Sift together the flour, baking powder and salt; repeat two more times.

Beat the butter on medium speed until creamy, 1 to 2 minutes. While beating, gradually add the sugar, scraping down the sides of the bowl, until light and fluffy, 5 to 6 minutes. While beating, add the beaten eggs a little at a time, until the mixture is thick and blended, 4 to 5 minutes.

Remove the bowl from the mixer and, using a rubber spatula, fold the flour mixture into the batter in three additions, alternating with the milk and beginning and ending with the flour, until the batter is just blended and no lumps of flour remain. Then mix in the lemon juice and zest.

Divide the batter among the prepared pans, spreading the batter slightly higher around the sides. Bake 25 to 30 minutes. Transfer the pans to a wire rack and cool 10 minutes, then turn the cakes out onto the rack and cool to room temperature.

To assemble the cake, using a long serrated knife cut each cake in half horizontally. Place one layer, cut side up, on an 8-inch cardboard round. Spread 1/2 cup lemon curd evenly over the top of the cake.

Set another layer of cake on top, spread with 1/2 cup curd, repeat with the third layer of cake and top with the remaining layer, cut side down, to make a four layer-cake.

To frost the cake, set it on a cake stand. Using one-third of the frosting spread a thin coat over the top and around the sides of the cake. Refrigerate until the frosting is set, about 3 hours.

Using the remaining frosting spread a final coat over the top and around the sides of the cake, being careful not to pick up any crumbs from the first coat. Refrigerate the cake at least 2 hours before serving. Keep refrigerated until ready to serve. Makes 12 servings

Lemon Buttercream Frosting
2/3 cup sugar
4 egg yolks
1 tablespoon water
2 sticks unsalted butter, cut into small pieces
1 teaspoon pure lemon extract
zest of 1 lemon

In a glass bowl whisk together the sugar, egg yolks and water. Set the bowl over a saucepan of simmering water but not touching the water. Whisk constantly until the mixture registers 170 degrees on a candy thermometer about 4 minutes.

Remove the bowl from over the water. Using an electric mixer beat the egg mixture on high speed until cool and thick, about 5 minutes. Gradually add the butter, about 1 tablespoon at a time, beating well after each addition until smooth. Then beat in the lemon extract and lemon zest. Makes about 2-1/2 cups.
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Cake Recipes - Page 9 Empty Chocolate Mayonnaise Cake

Post  justmecookin Thu Oct 16, 2008 1:49 pm

Chocolate Mayonnaise Cake

2 cups flour
1 cup sugar
1-1/2 teaspoon baking powder
1/2 cup cocoa
1-1/2 teaspoon baking soda
1 cup plus 2 teaspoons ice water
2 teaspoons pure vanilla extract
1 cup real mayonnaise

Sift together flour, sugar, cocoa, baking powder, and baking soda. Add ice water and vanilla extract. When mixed thoroughly, fold in mayonnaise.

If you’re using a mixer, fold the mayonnaise in by hand. Stir just until mixed, do not overbeat. Pour into a greased and floured 13x9x2 baking pan and bake for 30 minutes at 350 degrees.

Cake is done when it starts to pull away from the sides of the pan and the top starts to crack, you can also use a toothpick test, do not overcook. Cool before frosting. Makes 12 servings

Peanut Butter Frosting
4 cups confectioners sugar
1 cup smooth peanut butter
1/2 cup butter or margarine
1/3 cup cream or milk

Combine 1 cup peanut butter, and 1/2 cup butter or margarine together until light and fluffy. Add the confectioner’s sugar. Mix in enough cream or milk to make frosting a spreading consistency. Makes enough to frost one 2-layer 9-inch cake or one 9x13 inch cake. Makes 3 cups.
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