You don't need a mix to make a cake, and when you make a cake from
scratch, you don't end up with the chemically sweetened and preserved
taste that comes with every cake mix. Here are my layer cake recipes.
Enjoy!
Penny
HOMEMADE LAYER CAKES
These cakes are easy and failure-proof - and lots better than those
that come from a package!
YELLOW LAYER CAKE
1. Combine these dry ingredients: 2 1/4 cups sifted all-purpose flour;
2 tsp. baking
powder;
1/2 tsp. salt
(Omit if using lightly-salted butter).
Set aside.
2. Cream together, until very well combined:
4 Tbsp. Canola or Coconut oil;
6 Tbsp. softened butter; and
1 1/2 cups granulated sugar.
3. Beat in, one at a time, 4 large eggs. Continue beating until all
is well-combined - about 5 minutes.
4. Add dry ingredients, alternately, with 1 cup milk, beginning and
ending with dry ingredients.
5. Stir in capsful vanilla, lemon, and/or almond extract.
6. Pour into two greased and floured 9" layer-cake pans.
7. Bake at 350 degrees for 25 minutes.
8. Cool in pans for 10 minutes before removing, and when cooled, frost
with desired icing.
CHOCOLATE LAYER CAKE
1. Melt 3 oz. unsweetened baking chocolate, and set aside to cool.
2. Combine the following dry ingredients: 2 1/4 cups cake flour, sifted;
1 tsp.
baking soda; and
1/2
tsp. salt (Omit if using salted butter).
3. Cream together: 5 Tbsp. Canola or Coconut oil;
5 Tbsp. butter; and
1 1/2 cups sugar.
4. After creaming for about 5 minutes, add, one at a time, 4 large
eggs. Continue beating until well-combined - about 5 minutes more.
5. Stir in cooled melted chocolate, and 1 tsp. pure vanilla extract.
6. Add dry ingredients, alternately with 1 1/4 cups buttermilk.
7. Pour into two greased and floured 9" layer cake pans, and bake at
350 degrees for 25 minutes.
THE EASIEST CHOCOLATE FROSTING
This is a thin frosting, almost a glaze. If you like your icing
thicker, you can add some confectioner's sugar to thicken it up - or
look up a more complicated recipe in another book. Since I discovered
this one, however, I hardly ever make the time to make anything more
complicated!
1. In microwave, melt together: 1/2 cup heavy cream; and
3/4 cup semi-sweet
chocolate chips.
2. When chips are melted - after about 4 minutes at your microwave's
medium power setting - whisk the mixture together, and set it in the
refrigerator to cool.
3. Whisk once or twice more until ready to spread on top and between
layers of cake.
??
Homemade Cake Mix
7-1/2 c sifted flour
1 T salt
4-1/2 c sugar
2 T double acting baking powder
3/4 c cold butter
In very large bowl, combine flour, salt, sugar and baking powder
and mix well to blend.
Cut butter into small pieces and place in food processor bowl
along with 2 c flour mixture.
Cover and process til mixture is very fine.
Make sure that the butter is completely evenly distributed in
the flour mixture.
If it isn't, your cakes will have uneven texture and each will
turn out differently.
Return to bowl with remaining flour mixture and mix well using
wire whisk.
Divide cake mix into 3 equal portions (4 c. ea) by lightly
scooping mix into measuring cups
Level off with back of a knife.
Place each portion into a qt glass jar or heavy duty zip lock
plastic bags.
Cover tightly and store in refrigerator for up to 1 month, or
in freezer for up to 3 months.
Each portion of cake mix will make two 8" cakes or one 13x9"
cake.
Make sure you measure flour correctly for this recipe.
NEVER scoop flour using a measuring cup.
SPOON flour into measuring cup FROM bag.
Make sure that you follow directions for using mix, including
beating times, to the letter.
The gluten in flour has to develop a bit to form cake's
structure.
Butter needs to be dissolved in batter for best texture.
Makes 3 cakes.
Yellow Cake
4 c Homemade Cake Mix
2 t. vanilla
1/2 c. oil
3 eggs, 1 c milk
Preheat oven 350 deg.
Spray two 8" round cake pans OR one 13" x 9" cake pan with
nonstick baking spray containing flour and set aside.
Pour one portion of cake mix into large bowl.
Make a well in center of mix and add vanilla, oil, eggs, and
milk.
Beat mixture 1 min with electric mixer at low speed til blended.
Scrape sides and bottom of bowl and beat 2 mins longer til
batter is smooth.
Pour into prepared pans
Bake layer cakes 350 deg 20-30 mins, til cake springs back when
pressed in center and begins to pull away from edges of pan.
Bake 9" x 13" cake for 25-35 mins til the cake tests done.
On 4/24/12, Sisi Ben-Simon <[email protected]> wrote:
> Hi,
>
> I don't want to buy cake mixes so would like to know how to make them from
> scratch. I suppose it's just flour, sugar, eggs and butter. Still it would
> be nice to have a recipe. What's the difference between white and yellow
> mix?
>
> Thanks
> Sisi
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
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