On Jul 5, 5:14*pm, " > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

Oh my gosh, I can't believe all those typos I made. Oh well, I guess
that's what happens when your brain thinks faster than your fingers
can type.