1 001 Nights Cake Recipes

Steps:

• Butter a 8"x8" square glass baking dish.
• Preheat the oven to 400 degrees F.
• Beat the eggs, sugar and vanilla together until the color"lightens" slightly; add melted butter and mix well.
• Combine the flour and baking powder, then add to the egg mixture; mixing gently but thoroughly.
• Pour into the prepared dish and bake 12 minutes.
• Meanwhile, prepare the topping by melting the butter in a small saucepan, then adding the sugar, honey, almonds and cinnamon.
• Bring to a boil, stirring constantly until thickened a bit (it doesn't need to reach a particular temperature).
• After the 12 minutes of baking, take cake out of the oven (it will look a lot like custard at this point) and gently pour the topping onto the cake.
• Return cake to the oven and bake for another 15 to 20 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Stir together 1/2 cup frosting and green food color to desired color. Spoon green frosting into decorating bag fitted with small round tip; set aside.
• Trim rounded top off loaf cake. Place loaf cake cut side down on plate. Trim cake into number one shape using template (template can be found under the Tips below) as a guide. Frost sides and top of cake with white frosting. Pipe green frosting into stripes on cake. Use remaining frosting to frost cupcakes.

Steps:

• Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a 10 to 12 ounce microwave-safe cup with cooking spray. Pour the batter into the cup.
• Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
• Microwave?!?! I can see some eyes rolling!
• Don't worry. As long as you don't overcook, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
• It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good. It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house. Plus, it's super fast to make.
• This recipe is pretty versatile.
• -You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
• -You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.
• -If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement), and candied ginger, various spices, citrus extracts or anything you like.
• -You can substitute the milk with different liquids.