On Jul 4, 10:07*pm, zxcvbob > wrote:
> I was looking for a recipe for a substantial layer cake, and I found
> one that I *almost* like. *I've made it twice now, and instead of
> using chocolate frosting once I frosted it with whipped cream and
> coconut, and the 2nd time I used whipped cream and fresh
> strawberries. *(a pint of heavy cream and a cup of powdered sugar)
>
> Both times the cake tasted great but was too dry. *Do I need to add
> more milk, or another egg, or some butter? *Maybe 1/4 cup less
> flour? *I watched it really close this time to make sure I didn't
> bake it too long (35 minutes at 325° in a glass 10x15" pan) and I
> don't think that was the problem. *Something is wrong with the
> proportions:
>
> Grandmother's Layer Cake
> (I don't know whose grandmother)
>
> 2/3 cup shortening [I used coconut oil]
> 2 cups *sugar
> 2 eggs
> 1 tsp. vanilla
> 1 3/4 cup milk
> 3 cups self-rising flour
>
> Cream shortening with half the sugar, gradually add the remaining
> sugar. *Add eggs and beat. *Stir in vanilla and milk. *Add flour and
> beat 300 strokes. *Grease and flour 3 round cake pans. *Pour in
> batter and bake at 350° for 30 minutes. *Frost with Chocolate Frosting:
>
> Chocolate Frosting
> 1 pound powdered sugar
> 1/2 cup milk
> 1/3 cup cocoa
> 1/2 stick butter (1/4 cup)
>
> Melt butter. *Add cocoa; mix, then add sugar and milk.

For one thing, you don't want to add all the flour all at once after
all the other ingredeients have been mixed together. You end up
developing too much gluten tryi to stir it all in and you end up with
a tough cake. The traditional method will mixing a cake is to cream
the butter and sugar. Then add the eggs, one at a time, and mix those
in. The flour and liquid, milk in this case, are added alternately in
three batches. First stir in 1/3 of the flour. This portion of the
flour will be coated with the butter in the batter and keep it from
developing too much gluten when the milk is added and the batter
stirred. Next, add half the milk and stir that it. That will loosen
up the batter to make it easier to stir in the next bit of flour. Add
half the rermaining flour and stir only until it's mixed in. Repeat
with the remaining liquid and remaining flour. If that doesn't help
then try this recipe.

yellow cake:
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8
inch round pans. Sift together the flour, baking powder and salt. Set
aside.
In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
Beat in the flour mixture, alternately with the milk, in three
batches. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick
comes out clean when inserted in the center. Cool 15 minutes before
turning out onto cooling racks.