Basic Yellow Cake
Basic Sour Cream Yellow Cake Cake Mix

Basic Yellow Cake

2 1/4 cup all-purpose flour
1 1/2 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup milk
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350 F. Grease and lightly flour a 13 x 9 x 2-inch baking
pan (or, two 9 x 1 1/2-inch round pans, or three 8 x 1 1/2-inch round
pans). Set aside. In a large mixing bowl combine the flour, sugar, baking
powder and salt, mixing well. Add the milk, shortening and vanilla and
beat with an electric mixer on medium to medium-high speed for 2 minutes,
scraping sides of bowl as needed. Add the eggs and continue beating an
additional 2 minutes. Pour batter into prepared pan(s). Bake the 13 x 9 x
2-inch cake for 40 to 45 minutes (or the 9-inch cakes for 30 to 35
minutes; the 8-inch cakes for 20 to 25 minutes), or until a wooden pick
inserted near center of cake comes out clean, or until cake springs back
when touched lightly in the center. Cool the 13 x 9 x 2-inch cake on a
wire rack. (Cool the 9 or 8-inch cakes on wire racks for 10 minutes;
remove from pans and cool completely on wire racks.) Frost as desired.



Basic Sour Cream Yellow Cake Cake Mix

vegetable oil spray for misting the pan
flour for dusting the pan
1 (18.25 oz.) plain yellow cake mix
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 large eggs
1 tsp. vanilla extract

Place rack in the center of the oven and preheat 350F. Lightly mist a 10"
tube pan with vegetable oil spray; then dust with flour. Shake out the
excess flour; then set aside. Place the cake mix, sour cream, oil, water,
sugar, eggs and vanilla in a large mixing bowl. Blend with an electric
mixer on low speed for 1 min. Stop and scrape down the sides of the bowl.
Increase to medium and beat 2 min., scraping down when needed. The batter
should look thick and smooth. Pour batter into the prepared pan, smoothing
it out. Bake cake until it is golden and springs back when lightly
touched with your finger 50-55 min. Remove from pan and let cool for 20
min., and invert on plate. Cool completely before frosting. Store cake
unfrosted, covered in aluminum foil at room temperature for up to 4 days
or in the icebox for up to 1 week.

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