I wonder if this could be baked in a 12-cup bundt pan or would that be too big?
Susan -----Original Message----- From: Janet Brown via Cookinginthedark [mailto:[email protected]] Sent: Thursday, September 08, 2016 4:20 PM To: [email protected] Cc: Janet Brown <[email protected]> Subject: [CnD] six inch maple cake Sent from my iPad I was looking for any recipe to try out with my new six inch cake pans from Amazon. I found a recipe on the web which started out ;as yellow cake and ended up being a wonderful maple cake with white frosting. ingredients: 1&1\2 cup flour. I actually used self rising flour so added no levining. 1 tbsp baking powder 3 eggs 1 cup white sugar milk try 1 half cup and go up until the batter is medium thick, like cake batter generally is. one cap of maple extract. You could add a bit of vanilla extract too just for a change. Mix flour baking powder and the dash of salt I forgot to mention earlier. In another bowl, mix eggs, sugar, milk and eggs. Melt the 1.5 cups of butter I forgot to tell you to melt. Wait until it has cooled before you add it to the egg mixture. Put the extract in the the wets, Mi;x wets and dries theroughly. I used my hands, but use whatever works for you. Pour into two six inch pans which you have either buttered and floured or parchment paper lined I hope you do better than I about getting your pans evenly filled. I used an ice cream scoop. Bake at 350 for about 27 minutes or longer if it doesn't smell done enough. When cooled, frost it with your choice of frostings. I had some white butter cream, so that is what I used. We loved it and it is a goner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
