Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #1 (permalink)   Report Post  
Dee Randall
 
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Default yellow cake mix - substitute

Does anyone have an easy recipe for a basic yellow cake mix, similar to a
Betty Crocker cake mix cake. I don't want a master recipe to keep the dry
mix on hand; just one cake at a time.

I would like to have a recipe specifically calling for butter instead of oil
and
1 or 2 eggs instead of 3.

I like the simplicity of a cake mix, but don't like the "partially
hydrogenated oils" used. So, I would like something very simple.



thanks so much.
Dee


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Wayne
 
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Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

> Does anyone have an easy recipe for a basic yellow cake mix, similar
> to a Betty Crocker cake mix cake. I don't want a master recipe to
> keep the dry mix on hand; just one cake at a time.
>
> I would like to have a recipe specifically calling for butter instead
> of oil and
> 1 or 2 eggs instead of 3.
>
> I like the simplicity of a cake mix, but don't like the "partially
> hydrogenated oils" used. So, I would like something very simple.
>
>
>
> thanks so much.
> Dee


Here ya go...

Basic 2-egg Butter Cake


makes 2 8" layers

1 3/4 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/2 cup butter, softened to room temp
1 cup sugar
2 eggs

Preheat oven to 375 F.

Prepare two 8" cake pans. Grease with shortening, and sprinkle with
flour. Shake out excess flour.

Sift flour with baking powder and salt and set aside.

Combine milk and vanilla extract.

Cream butter and sugar together until light, continuing to cream
till fluffy. Add eggs one at a time, beating well after each
addition. Add dry ingredients alternately with the milk mixture,
beginning and ending with the dry and adding about 1/3 of total
per time. Beat just until smooth.

Pour into the cake pans and bake 25-30 minutes, until cakes shrink
from sides of pans and are springy to the touch; cool upright in
pans on wire rack for 5-7 minutes, then invert on racks. Turn
layers right side up to cool completely.

Fill and frost as desired.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
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Wayne
 
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Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

> Does anyone have an easy recipe for a basic yellow cake mix, similar
> to a Betty Crocker cake mix cake. I don't want a master recipe to
> keep the dry mix on hand; just one cake at a time.
>
> I would like to have a recipe specifically calling for butter instead
> of oil and
> 1 or 2 eggs instead of 3.
>
> I like the simplicity of a cake mix, but don't like the "partially
> hydrogenated oils" used. So, I would like something very simple.
>
>
>
> thanks so much.
> Dee


Here ya go...

Basic 2-egg Butter Cake


makes 2 8" layers

1 3/4 cups sifted cake flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
1/2 cup butter, softened to room temp
1 cup sugar
2 eggs

Preheat oven to 375 F.

Prepare two 8" cake pans. Grease with shortening, and sprinkle with
flour. Shake out excess flour.

Sift flour with baking powder and salt and set aside.

Combine milk and vanilla extract.

Cream butter and sugar together until light, continuing to cream
till fluffy. Add eggs one at a time, beating well after each
addition. Add dry ingredients alternately with the milk mixture,
beginning and ending with the dry and adding about 1/3 of total
per time. Beat just until smooth.

Pour into the cake pans and bake 25-30 minutes, until cakes shrink
from sides of pans and are springy to the touch; cool upright in
pans on wire rack for 5-7 minutes, then invert on racks. Turn
layers right side up to cool completely.

Fill and frost as desired.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
  #4 (permalink)   Report Post  
Wayne
 
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Default yellow cake mix - substitute

Wayne > wrote in :

> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
>> Does anyone have an easy recipe for a basic yellow cake mix, similar
>> to a Betty Crocker cake mix cake. I don't want a master recipe to
>> keep the dry mix on hand; just one cake at a time.


> Basic 2-egg Butter Cake
>
>
> makes 2 8" layers


Dee, I should have said that the texture of this cake is not artificially
"fluffy" as a box mix, but it does make a very good old-fashioned yellow
cake.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
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Dee Randall
 
Posts: n/a
Default yellow cake mix - substitute


"Wayne" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
> > Does anyone have an easy recipe for a basic yellow cake mix, similar
> > to a Betty Crocker cake mix cake. I don't want a master recipe to
> > keep the dry mix on hand; just one cake at a time.
> >
> > I would like to have a recipe specifically calling for butter instead
> > of oil and
> > 1 or 2 eggs instead of 3.
> >
> > I like the simplicity of a cake mix, but don't like the "partially
> > hydrogenated oils" used. So, I would like something very simple.
> >
> >
> >
> > thanks so much.
> > Dee

>
> Here ya go...
>
> Basic 2-egg Butter Cake
>
>
> makes 2 8" layers
>
> 1 3/4 cups sifted cake flour
> 2 tsp baking powder
> 1/4 tsp salt
> 1/2 cup milk
> 1 tsp vanilla extract
> 1/2 cup butter, softened to room temp
> 1 cup sugar
> 2 eggs
>
> Preheat oven to 375 F.
>
> Prepare two 8" cake pans. Grease with shortening, and sprinkle with
> flour. Shake out excess flour.
>
> Sift flour with baking powder and salt and set aside.
>
> Combine milk and vanilla extract.
>
> Cream butter and sugar together until light, continuing to cream
> till fluffy. Add eggs one at a time, beating well after each
> addition. Add dry ingredients alternately with the milk mixture,
> beginning and ending with the dry and adding about 1/3 of total
> per time. Beat just until smooth.
>
> Pour into the cake pans and bake 25-30 minutes, until cakes shrink
> from sides of pans and are springy to the touch; cool upright in
> pans on wire rack for 5-7 minutes, then invert on racks. Turn
> layers right side up to cool completely.
>
> Fill and frost as desired.
>
> --
> Wayne in Phoenix
>
> If there's a nit to pick, some nitwit will pick it.


Thanks, Wayne in Phoenix - hot there today?

From the nitpick wit:

I have a question that I just know that you can answer.

Another of my "many" concerns is using "cake flour." I should have mentioned
that, but I was hoping against all hope. I have not purchased cake flour
in probably 35 years due to it being bleached, etc etc etc. I always get to
the shelf, but never pick it up. But, of course, not being a purist and not
having cake often, I don't worry about having cake flour in it when I
purchase a mix -- maybe 2 or 3 at most a year. However, I am still bulking
at those words, "cake flour." Is there any thing I can do to keep from
using cake flour and still make a cake. I know it will be tough if I would
use AP flour.?? Can I do something to the AP flour to make a passable cake
for myself. Or would it be best to just forget about it and make a "coffee"
cake instead? Yes, I could eat a lot of those!

I don't even use icing on these mix cakes. You gave me advice once to put
"ganache" on my profiteroles. If I did use an icing, it would be something
like what you suggested. One might wonder why I'm going to this trouble
just for a cake 2-3 times a year -- well, who knows? perhaps I might eat
more if I could figure out this quandry.

Thanks Wayne,
Dee





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Dee Randall
 
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Default yellow cake mix - substitute


"Wayne" > wrote in message
...
> Wayne > wrote in

:
>
> > "Dee Randall" <deedoveyatshenteldotnet> wrote in
> > :
> >
> >> Does anyone have an easy recipe for a basic yellow cake mix, similar
> >> to a Betty Crocker cake mix cake. I don't want a master recipe to
> >> keep the dry mix on hand; just one cake at a time.

>
> > Basic 2-egg Butter Cake
> >
> >
> > makes 2 8" layers

>
> Dee, I should have said that the texture of this cake is not artificially
> "fluffy" as a box mix, but it does make a very good old-fashioned yellow
> cake.


Wayne, I guess that fluffiness is another one of my objections to a cake
mix. I can still remember a cake I had in Paris that was as heavy as lead.
It was only 3 doors away at a tea room. It was dark chocolate and they
poured honey all over the top. When my husband was taking an afternoon nap,
I was sneak over there and have it. That's been 25 years ago and I can
still remember that Heavy cake.

Dee


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Wayne
 
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Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:


> From the nitpick wit:
>
> I have a question that I just know that you can answer.


Oh, it's no nit, but a fair question...
>
> Another of my "many" concerns is using "cake flour." I should have
> mentioned that, but I was hoping against all hope. I have not
> purchased cake flour in probably 35 years due to it being bleached,
> etc etc etc. I always get to the shelf, but never pick it up. But,
> of course, not being a purist and not having cake often, I don't worry
> about having cake flour in it when I purchase a mix -- maybe 2 or 3
> at most a year. However, I am still bulking at those words, "cake
> flour." Is there any thing I can do to keep from using cake flour and
> still make a cake. I know it will be tough if I would use AP flour.??
> Can I do something to the AP flour to make a passable cake for
> myself. Or would it be best to just forget about it and make a
> "coffee" cake instead? Yes, I could eat a lot of those!


Not to worry. You can use all-purpose flour. There are two schools of
though on how to do this, and it really varies with the recipe. Since I
haven't tried either with this particular recipe, you may have to make it
both ways to decide which you like better.

For every cup of AP you measure, remove 2 tablespoons. (That's one
method.) The other is to remove 2 tablespoons of the flour and replace
it with cornflour or cornstarch.

> I don't even use icing on these mix cakes. You gave me advice once to
> put "ganache" on my profiteroles. If I did use an icing, it would be
> something like what you suggested. One might wonder why I'm going to
> this trouble just for a cake 2-3 times a year -- well, who knows?
> perhaps I might eat more if I could figure out this quandry.


If you only make it 2-3 times a year, then it should be a more special
cake because it isn't often. That would be my reasoning. Ordinary,
uninteresting cake you can have anytime. :-)

>
> Thanks Wayne,
> Dee


You're very welcome! Please let me know how it turns out for you. BTW,
I also like those dense cakes that have such richness to the texture.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
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Wayne
 
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Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

> Thanks, Wayne in Phoenix - hot there today?
>


I'm sorry, but I overlooked your question... Yes, 108°F today. Last week
we had two days of 112°F, but as they say, it's a "dry" heat! LOL It's
usually around 90°F when we get up in the morning, then off to work in a
cool car, work in a cool office, back to home in a cool car, into a pool
which feels like bathwater <g>, then into the chill of the house. We
desert people live almost the opposite of most folks. We spend most of the
three hottest months indoors and enjoy fairly balmy breezy weather the rest
of the year. When I lived in Ohio, we spent most of the three coldest
months indoors. The drawback to the summers there were humidity and bugs,
and I spent a good deal of the summer indoors, too.

You're in your winter there now? What is it like?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
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Dee Randall
 
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Default yellow cake mix - substitute


"Wayne" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
> > Thanks, Wayne in Phoenix - hot there today?
> >

>
> I'm sorry, but I overlooked your question... Yes, 108°F today. Last week
> we had two days of 112°F, but as they say, it's a "dry" heat! LOL It's
> usually around 90°F when we get up in the morning, then off to work in a
> cool car, work in a cool office, back to home in a cool car, into a pool
> which feels like bathwater <g>, then into the chill of the house. We
> desert people live almost the opposite of most folks. We spend most of

the
> three hottest months indoors and enjoy fairly balmy breezy weather the

rest
> of the year. When I lived in Ohio, we spent most of the three coldest
> months indoors. The drawback to the summers there were humidity and bugs,
> and I spent a good deal of the summer indoors, too.
>
> You're in your winter there now? What is it like?


Wayne, I know your weather very well. I miss it. Despite the heat, the
desert is so uplifting to the spirit. Here in Virginia, (b. in Belpre,
Ohio) I spend my summers in a/c and my winters with a furnace going along
with the bugs and humidity. Some years there is no spring, nor fall.

Thanks so much for your advice on cake flour advice. I shall save it and
use it.

Dee








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Wayne
 
Posts: n/a
Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

>
> "Wayne" > wrote in message
> ...
>> "Dee Randall" <deedoveyatshenteldotnet> wrote in
>> :
>>
>> > Thanks, Wayne in Phoenix - hot there today?
>> >

>>
>> I'm sorry, but I overlooked your question... Yes, 108°F today. Last
>> week we had two days of 112°F, but as they say, it's a "dry" heat!
>> LOL It's usually around 90°F when we get up in the morning, then off
>> to work in a cool car, work in a cool office, back to home in a cool
>> car, into a pool which feels like bathwater <g>, then into the chill
>> of the house. We desert people live almost the opposite of most
>> folks. We spend most of

> the
>> three hottest months indoors and enjoy fairly balmy breezy weather
>> the

> rest
>> of the year. When I lived in Ohio, we spent most of the three
>> coldest months indoors. The drawback to the summers there were
>> humidity and bugs, and I spent a good deal of the summer indoors,
>> too.
>>
>> You're in your winter there now? What is it like?

>
> Wayne, I know your weather very well. I miss it. Despite the heat,
> the desert is so uplifting to the spirit. Here in Virginia, (b. in
> Belpre, Ohio) I spend my summers in a/c and my winters with a furnace
> going along with the bugs and humidity. Some years there is no
> spring, nor fall.
>
> Thanks so much for your advice on cake flour advice. I shall save it
> and use it.
>
> Dee


Dee, if you ever get back out to AZ, please let me know. Next weekend
we're going tubing down the salt river, then a cruise on Saguaro Lake.

Cheers! And enjoy the cake!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.


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Wayne
 
Posts: n/a
Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

>
> "Wayne" > wrote in message
> ...
>> "Dee Randall" <deedoveyatshenteldotnet> wrote in
>> :
>>
>> > Thanks, Wayne in Phoenix - hot there today?
>> >

>>
>> I'm sorry, but I overlooked your question... Yes, 108°F today. Last
>> week we had two days of 112°F, but as they say, it's a "dry" heat!
>> LOL It's usually around 90°F when we get up in the morning, then off
>> to work in a cool car, work in a cool office, back to home in a cool
>> car, into a pool which feels like bathwater <g>, then into the chill
>> of the house. We desert people live almost the opposite of most
>> folks. We spend most of

> the
>> three hottest months indoors and enjoy fairly balmy breezy weather
>> the

> rest
>> of the year. When I lived in Ohio, we spent most of the three
>> coldest months indoors. The drawback to the summers there were
>> humidity and bugs, and I spent a good deal of the summer indoors,
>> too.
>>
>> You're in your winter there now? What is it like?

>
> Wayne, I know your weather very well. I miss it. Despite the heat,
> the desert is so uplifting to the spirit. Here in Virginia, (b. in
> Belpre, Ohio) I spend my summers in a/c and my winters with a furnace
> going along with the bugs and humidity. Some years there is no
> spring, nor fall.
>
> Thanks so much for your advice on cake flour advice. I shall save it
> and use it.
>
> Dee


Dee, if you ever get back out to AZ, please let me know. Next weekend
we're going tubing down the salt river, then a cruise on Saguaro Lake.

Cheers! And enjoy the cake!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
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Dee Randall
 
Posts: n/a
Default yellow cake mix - substitute


"Wayne" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
> >
> > "Wayne" > wrote in message
> > ...
> >> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> >> :
> >>
> >> > Thanks, Wayne in Phoenix - hot there today?
> >> >
> >>
> >> I'm sorry, but I overlooked your question... Yes, 108°F today. Last
> >> week we had two days of 112°F, but as they say, it's a "dry" heat!
> >> LOL It's usually around 90°F when we get up in the morning, then off
> >> to work in a cool car, work in a cool office, back to home in a cool
> >> car, into a pool which feels like bathwater <g>, then into the chill
> >> of the house. We desert people live almost the opposite of most
> >> folks. We spend most of

> > the
> >> three hottest months indoors and enjoy fairly balmy breezy weather
> >> the

> > rest
> >> of the year. When I lived in Ohio, we spent most of the three
> >> coldest months indoors. The drawback to the summers there were
> >> humidity and bugs, and I spent a good deal of the summer indoors,
> >> too.
> >>
> >> You're in your winter there now? What is it like?

> >
> > Wayne, I know your weather very well. I miss it. Despite the heat,
> > the desert is so uplifting to the spirit. Here in Virginia, (b. in
> > Belpre, Ohio) I spend my summers in a/c and my winters with a furnace
> > going along with the bugs and humidity. Some years there is no
> > spring, nor fall.
> >
> > Thanks so much for your advice on cake flour advice. I shall save it
> > and use it.
> >
> > Dee

>
> Dee, if you ever get back out to AZ, please let me know. Next weekend
> we're going tubing down the salt river, then a cruise on Saguaro Lake.
>
> Cheers! And enjoy the cake!


Thanks Wayne, you're a real friendly guy. Those days in the sun are long
gone for me. You deserve the best, so have lots of fun!

Dee


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Dee Randall
 
Posts: n/a
Default yellow cake mix - substitute


"Wayne" > wrote in message
...
> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> :
>
> >
> > "Wayne" > wrote in message
> > ...
> >> "Dee Randall" <deedoveyatshenteldotnet> wrote in
> >> :
> >>
> >> > Thanks, Wayne in Phoenix - hot there today?
> >> >
> >>
> >> I'm sorry, but I overlooked your question... Yes, 108°F today. Last
> >> week we had two days of 112°F, but as they say, it's a "dry" heat!
> >> LOL It's usually around 90°F when we get up in the morning, then off
> >> to work in a cool car, work in a cool office, back to home in a cool
> >> car, into a pool which feels like bathwater <g>, then into the chill
> >> of the house. We desert people live almost the opposite of most
> >> folks. We spend most of

> > the
> >> three hottest months indoors and enjoy fairly balmy breezy weather
> >> the

> > rest
> >> of the year. When I lived in Ohio, we spent most of the three
> >> coldest months indoors. The drawback to the summers there were
> >> humidity and bugs, and I spent a good deal of the summer indoors,
> >> too.
> >>
> >> You're in your winter there now? What is it like?

> >
> > Wayne, I know your weather very well. I miss it. Despite the heat,
> > the desert is so uplifting to the spirit. Here in Virginia, (b. in
> > Belpre, Ohio) I spend my summers in a/c and my winters with a furnace
> > going along with the bugs and humidity. Some years there is no
> > spring, nor fall.
> >
> > Thanks so much for your advice on cake flour advice. I shall save it
> > and use it.
> >
> > Dee

>
> Dee, if you ever get back out to AZ, please let me know. Next weekend
> we're going tubing down the salt river, then a cruise on Saguaro Lake.
>
> Cheers! And enjoy the cake!


Thanks Wayne, you're a real friendly guy. Those days in the sun are long
gone for me. You deserve the best, so have lots of fun!

Dee


  #14 (permalink)   Report Post  
Wayne
 
Posts: n/a
Default yellow cake mix - substitute

"Dee Randall" <deedoveyatshenteldotnet> wrote in
:

>
> "Wayne" > wrote in message
> ...
>> "Dee Randall" <deedoveyatshenteldotnet> wrote in
>> :
>>
>> >
>> > "Wayne" > wrote in message
>> > ...
>> >> "Dee Randall" <deedoveyatshenteldotnet> wrote in
>> >> :
>> >>
>> >> > Thanks, Wayne in Phoenix - hot there today?
>> >> >
>> >>
>> >> I'm sorry, but I overlooked your question... Yes, 108°F today.
>> >> Last week we had two days of 112°F, but as they say, it's a "dry"
>> >> heat! LOL It's usually around 90°F when we get up in the morning,
>> >> then off to work in a cool car, work in a cool office, back to
>> >> home in a cool car, into a pool which feels like bathwater <g>,
>> >> then into the chill of the house. We desert people live almost
>> >> the opposite of most folks. We spend most of
>> > the
>> >> three hottest months indoors and enjoy fairly balmy breezy weather
>> >> the
>> > rest
>> >> of the year. When I lived in Ohio, we spent most of the three
>> >> coldest months indoors. The drawback to the summers there were
>> >> humidity and bugs, and I spent a good deal of the summer indoors,
>> >> too.
>> >>
>> >> You're in your winter there now? What is it like?
>> >
>> > Wayne, I know your weather very well. I miss it. Despite the
>> > heat, the desert is so uplifting to the spirit. Here in Virginia,
>> > (b. in Belpre, Ohio) I spend my summers in a/c and my winters with
>> > a furnace going along with the bugs and humidity. Some years there
>> > is no spring, nor fall.
>> >
>> > Thanks so much for your advice on cake flour advice. I shall save
>> > it and use it.
>> >
>> > Dee

>>
>> Dee, if you ever get back out to AZ, please let me know. Next
>> weekend we're going tubing down the salt river, then a cruise on
>> Saguaro Lake.
>>
>> Cheers! And enjoy the cake!

>
> Thanks Wayne, you're a real friendly guy. Those days in the sun are
> long gone for me. You deserve the best, so have lots of fun!
>
> Dee


Thank you, Dee. I'm really sorry to hear that you won't be heading this
way again.

I spent half of my childhood and most of my adulthood (until 2000) in NE
Ohio. I _never_ liked it there. I stayed because I felt a certain
obligation to my parents who lived there (I'm an only child). After
both had passed away, I was determined to end up somewhere I really
wanted to be.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.
  #15 (permalink)   Report Post  
 
Posts: n/a
Default yellow cake mix - substitute

Yellow Cake

1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
4 eggs, well beaten

Beat butter; gradually add sugar, beating until light and fluffy. Beat in
vanilla. Sift together the dry ingredients; add to cream mixture alternately
with beaten eggs, beating well after each addition.
Turn into greased and floured 8-inch tube pan or 9 x 5 x 3-inch loaf pan.
Bake in a preheated 350° oven for 45 to 50 minutes. Cool for 5 minutes in
the pan then turn out onto a cake rack. Cool and glaze or frost as desired.
Store tightly covered.
__________________________________________________ _______________________
Title: Basic Yellow Cake

Yield: 12 Servings

3/4 c Butter; softened
1 2/3 c Sugar
2 Eggs
2 ts Vanilla
3 c Sifted cake flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/3 c Milk

1. Preheat oven to 350°. Grease and flour 2-9"
cake pans.

2. Cream butter, sugar, eggs and vanilla until
well combined.

3. Sift flour, baking powder and salt. Add to
butter mixture alternately with milk; beating
until smooth after each addition.

4. Bake in prepared pans 30 mintues or until tests
clean. Cool in pans on wire rack 10 minutes;
remove from pans and let cool completely on rack.

Frost as desired.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
> Does anyone have an easy recipe for a basic yellow cake mix, similar to a
> Betty Crocker cake mix cake. I don't want a master recipe to keep the dry
> mix on hand; just one cake at a time.
>
> I would like to have a recipe specifically calling for butter instead of

oil
> and
> 1 or 2 eggs instead of 3.
>
> I like the simplicity of a cake mix, but don't like the "partially
> hydrogenated oils" used. So, I would like something very simple.
>
>
>
> thanks so much.
> Dee
>
>
>





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Posts: n/a
Default yellow cake mix - substitute

Yellow Cake

1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
4 eggs, well beaten

Beat butter; gradually add sugar, beating until light and fluffy. Beat in
vanilla. Sift together the dry ingredients; add to cream mixture alternately
with beaten eggs, beating well after each addition.
Turn into greased and floured 8-inch tube pan or 9 x 5 x 3-inch loaf pan.
Bake in a preheated 350° oven for 45 to 50 minutes. Cool for 5 minutes in
the pan then turn out onto a cake rack. Cool and glaze or frost as desired.
Store tightly covered.
__________________________________________________ _______________________
Title: Basic Yellow Cake

Yield: 12 Servings

3/4 c Butter; softened
1 2/3 c Sugar
2 Eggs
2 ts Vanilla
3 c Sifted cake flour
2 1/2 ts Baking powder
1/2 ts Salt
1 1/3 c Milk

1. Preheat oven to 350°. Grease and flour 2-9"
cake pans.

2. Cream butter, sugar, eggs and vanilla until
well combined.

3. Sift flour, baking powder and salt. Add to
butter mixture alternately with milk; beating
until smooth after each addition.

4. Bake in prepared pans 30 mintues or until tests
clean. Cool in pans on wire rack 10 minutes;
remove from pans and let cool completely on rack.

Frost as desired.

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
> Does anyone have an easy recipe for a basic yellow cake mix, similar to a
> Betty Crocker cake mix cake. I don't want a master recipe to keep the dry
> mix on hand; just one cake at a time.
>
> I would like to have a recipe specifically calling for butter instead of

oil
> and
> 1 or 2 eggs instead of 3.
>
> I like the simplicity of a cake mix, but don't like the "partially
> hydrogenated oils" used. So, I would like something very simple.
>
>
>
> thanks so much.
> Dee
>
>
>



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