Help i bought a cake tin the other day it says it takes 10 cups wot does that mean. were can i find a recipe?

that means that it has a ten cup capacity





any recipe you use cannot exceed ten cups





ten cups is pretty big. most cakes are much smaller, so look up some of the simpler recipes, like this one





Mud Cake





2 eggs


2 cups water


陆 cup oil


1 large tablespoon vinegar


2 cups plain flour


1 陆 cups raw sugar


1 tablespoon skim milk powder


1 teaspoon baking powder


2 teaspoon baking soda


1 teaspoon salt


陆 cup cocoa





Mix all dry ingredients together then add the rest. Poor into 8inch cake tin. Cook in Oven on 150 degrees C for 45min, then cover tin with foil and cook for another 陆 hour.





This recipe is metric








good luck and happy bakingHelp i bought a cake tin the other day it says it takes 10 cups wot does that mean. were can i find a recipe?
Chocolate Marble Cake - Lowfat Recipe


Ingredients


2 cup cake flour


1 tsp baking powder


1/2 tsp baking soda


1/2 tsp salt


1 1/3 cup sugar -- divided


1/3 cup unsweetened cocoa powder


1 tsp instant coffee powder -- or


1 espresso


1/4 cup water


1 large egg


1 large egg white


6 tbsp unsalted butter -- softened,


1 cut up


1 cup plain nonfat yogurt


2 tsp vanilla extract








Directions





1. Position rack in lower third of oven. Heat to 350F. Coat 8- or


10-cup fluted tube pan with spray.





2. Combine flour, baking powder, baking soda, and salt in bowl. In


another bowl, stir 1/3 cup sugar, cocoa, coffee, and water until


smooth. Whisk whole egg and egg white in cup; set aside.





3. Beat butter in mixer bowl until creamy, 1 min. Gradually add


remaining 1 cup sugar and beat at high speed abt. 3 min. Gradually


add eggs; beat 2 min.





4. W/ mixer at low speed, add dry ingred. alternately w/yogurt, beg.


and ending with dry ingred.; beat until well blended. Measure 1 1/2


cups batter and stir into cocoa mix.





5. Spoon about 3 quarters of the white batter evenly into bottom of


tube pan. Spoon on dollops of chocolate batter, then small dollops


of white batter over the chocolate. Draw small knife thru batters in


zigzag motion to marbleize. Be careful not to overblend.





6. Bake 45-50 min, until toothpick insert in center of cake comes out


clean. Cool in pan 10-15 min. Unmold cake; cool completely.Help i bought a cake tin the other day it says it takes 10 cups wot does that mean. were can i find a recipe?
This means that your cake tin can only hold a maximum of 10 cups.And here is the recipe.


Pineapple Upside Down


Ingredients:


1 pineapple + 50g sugar


25g cherries


3-4 T golden syrup / honey


125g self raising flour


75g margarine


75g sugar


1 large egg


2-3 T of powdered milk





Method:


1 Preheat oven 180 C, gas mark 4. Grease and line bottom of tin with grease proof paper.





2. Slice pineapple and core. Cook in sugar with 陆 cup water. Arrange pineapple in cake tin, half the cherries and place them in the hole of the cored pineapple. Then, pour syrup / honey on fruits.





3. Cream fat and sugar. Add egg. Fold in flour.





4. Spoon mixture on fruits. Level. Bake 40-45 minutes at 180 C, Gas 4.
10 measuring cup capacity. that is a volume not a weight.





Spiced Triple Chocolate Cake Recipe





Imagine a rich and luscious chocolate cake slightly reminiscent of gingerbread, and you'll be drooling over this dessert. Chocolate cake with chocolate chips topped with a white chocolate drizzle is sure to please any chocoholic. May be made as a sheet cake or bundt cake.


INGREDIENTS:





* 1 package chocolate cake mix, any variety


* 1 (4-serving size, 3.9 ounces) package chocolate flavor instant pudding and pie filling mix


* 2 teaspoons ground ginger


* 1 teaspoon ground cinnamon


* 1/2 teaspoon ground allspice


* 4 eggs, at room temperature, lightly beaten with a fork


* 1/2 cup sour cream


* 1/2 cup vegetable oil


* 2 Tablespoons molasses


* 1/4 cup brown sugar corn syrup


* 1/2 cup water


* 1 cup mini chocolate chips


* White Chocolate Topping:


* 1 Tablespoon heavy cream or milk


* 1/2 teaspoon vanilla extract


* 1 cup white chocolate chips





PREPARATION:


Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. (See below for bundt cake preparation.)





In a large bowl, stir cake mix, pudding mix, ginger, cinnamon, and allspice together until evenly distributed.


Make a well in the dry ingredients and add eggs, sour cream, vegetable oil, brown sugar corn syrup, molasses, and water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for 3 minutes. Fold in chocolate chips.





Pour into prepared baking pan and bake about 40 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool to room temperature before adding the white chocolate topping.





Make White Chocolate Topping:


In the top of a double-boiler, gently warm cream or milk, vanilla extract, and white chocolate chips, stirring until smooth. Remove from heat before completely melted, continuing to stir until combined and smooth. Let cool off heat source at least 5 minutes. Pour into a ziptop bag, squeeze out the air, and seal. Cut off a tiny corner of the bottom of one side of the bag and drizzle white chocolate over the cake in a swirl or zigzag pattern. Refrigerate about 15 minutes to set icing before cutting and serving.





Makes 16 to 24 servings, depending on cut size





For Bundt Cake: Spray 10-cup Bundt pan with nonstick cooking spray, and dust with cocoa powder, tapping out any excess. Bake bundt cake about 50 minutes, until center springs back when lightly touched and sides are pulling away from the pan. Cool on rack for 15 minutes, remove cake from pan and cool completely before drizzling the topping.
its the capicity of which it can observe cake mix you can add 10 cups not more but u bought a big cake tin