Water Cakes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
• Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Steps:

• mix ingredients well.
• bake in little tins 1/2 full for 1/2 hour at 350 degrees.
• eat with butter.

Steps:

• For the cake: Preheat the oven to 350 degrees. Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper. Cut the shortening into the dry ingredients. In a large coffee mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely.
• For the filling: In a double boiler melt the chocolate, remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate. When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the cake. Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.
• For the ganache: In a saucepan mix and bring to a simmer the whipping cream and butter. Add in the chocolate chips and stir until smooth. Let sit until cool. Frost cake with the ganache.

Steps:

• Grease a 9-inch square cake pan.
• Pour boiling water into a wok over high heat, add sugar and stir to dissolve. Add chopped water chestnuts and mix well. Add water chestnut powder mixture. Turn heat under wok to low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very thick and pasty.
• Pour water chestnut mixture into greased pan. Place pan on a rack in wok. Add 8 cups boiling water, cover and steam for 40 minutes until it sets firmly and becomes translucent. Replenish boiling water after 20 minutes. Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice immediately and serve.
• This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole or in slices. To reheat, allow cake to return to room temperature, then steam for 10 minutes or until heated through. It will become more jellylike again. Eat it just as if it had been made fresh.
• It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably (not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2 inch thick, and pan-fry in the same manner as turnip cake.

Steps:

• Preheat oven to 350'f. Line two 8 inch cake pans with wax paper and set aside.
• Mix each each ingredient in the order listed above(mixing well between each), being sure to add the hot water and soda mixture last. Beat well.
• Pour mixture into pans and bake for 1 - 1 1/2 hours or until testing stick comes out clean. Cool and top with favourite icing.