22 Minute Cake Recipes

Steps:

• In a microwave-safe bowl, melt butter with water and cocoa. In a large bowl, combine the flour, sugar, baking soda and salt. beat in the chocolate mixture; stir in the remaining ingredients. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., Meanwhile, in a small bowl, combine the first four frosting ingredients. Stir in nuts. Pour over warm cake; spread to cover cake.

Steps:

• Do not use a mixer.
• Combine flour and sugar in a large bowl.
• In saucepan combine butter, water, shortening, cocoa and salt.
• Bring to a boil.
• Pour over flour mixture.
• Combine buttermilk, eggs, soda, vanilla and cinnamon.
• Add to the other mixture and mix all together (will be a little lumpy).
• Pour batter into a 9 x 12 greased pan.
• Bake 22 minutes at 400 degrees Fahrenheit.
• When cake has baked 18 minutes, start combining in large bowl the 1/2 cup butter, 4 Tablespoons cocoa, and 1/3 cup milk.
• Bring to a boil and while boiling stir in 1 pound powdered sugar and 1 cup chopped nuts. Do not remove from heat while stirring in sugar.
• Pour over hot cake as soon as it is removed from oven.

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.

Steps:

• In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.