Blaine,
For both cake recipes it is bake at 350 for 20 to 25 minutes. Cupcakes about
12 minutes. HTH
Shannon
-----Original Message-----
From: Blaine Deutscher
Sent: Tuesday, February 11, 2014 3:35 PM
To: [email protected]
Subject: Re: [CnD] White Cake
With the cake you used The Greek yogurt with how long do you bake it for? It
only gives the temperature from what I read. Maybe I'm missing something.
Blaine
Sent from my iPhone
Blaine Deutscher
Ambrose University
Business administration
Phone: (403) 827-6863
On Feb 10, 2014, at 10:56 AM, [email protected] wrote:
Yes, thank you so much. Both cakes sound wonderful.
Sent from my iPhone
On Feb 10, 2014, at 12:52 PM, "Shannon Hannah"
<[email protected]> wrote:
Nancy, If you mean my old favourite recipe I have always used I pasted it
below.
White Cake
Beat together:
1/2 cup soft butter or margarine
1 1/2 cups white sugar
1 teaspoon vanilla extract
Add:
3 eggs
4 1/2 teaspoons baking powder
1/2 teaspoon salt
Mix in alternately:
1 cup plain yogurt
2 1/4 cups flour
Beat until smooth, if too thick add a little more yogurt or milk
Bake in 2 round greased and floured pans or
13 by pan
test for with toothpick after 25 minutes
cupcakes test after 12 minutes
You can also use fruit yogurt and top with whipped cream and fresh fruit.
I usually frost with chocolate butter frosting.
Note: this cake recipe originally was made with milk.
-----Original Message----- From: [email protected]
Sent: Monday, February 10, 2014 11:28 AM
To: [email protected]
Subject: Re: [CnD] White Sour Cream Cake
Can you post the white cake recipe?
Thanks
Nancy
Sent from my iPhone
On Feb 10, 2014, at 10:04 AM, "Shannon Hannah"
<[email protected]> wrote:
Yes I used plain Greek yogurt.
I have a white cake recipe that I have used for years and I substituted
the milk with yogurt not Greek and the cupcakes where better with the
yogurt. So when I tried this recipe I thought of the yogurt substitution
as I usually have Greek yogurt on hand. I like this recipe better just
for the reason that the batter is thick and not messy for cupcakes. HTH
Shannon
Shannon
-----Original Message----- From: Teresa Mullen
Sent: Monday, February 10, 2014 6:16 AM
To: [email protected]
Subject: Re: [CnD] White Sour Cream Cake
Teresa MullenSent from my iPhone
On Feb 9, 2014, at 9:53 PM, "Shannon Hannah"
<[email protected]> wrote:
I made this recipe yesterday for a family get together. I used Greek
yogurt in stead of the sour cream. The batter was really thick which
was great because I was making medium size cup cakes and using a small
spoon it was very easy to fill the cup cake papers. I thought as the
batter was so thick the cupcakes might of been heavy but they turned
out great. Moist and light. I did have sour cream but I prefer using
yogurt. The recipe is pasted below.
White Sour Cream Cake
2 cups flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Shortening
1 cup White sugar
2 Eggs (beaten well)
1/2 teaspoon Vanilla
1 cup Sour cream
Sift flour, baking powder and salt together. Cream shortening and
sugar, and well beaten eggs and vanilla and mix well. Dissolve baking
soda in mixture alternately with sifted dry ingredients. Bake in
greased 8 inch layer cake pans 20 to 25 minutes at
350.
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http://acbradio.org/mailman/listinfo/cookinginthedark so instead of the
sour cream, you used Greek yogurt instead right?
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