Hi Reinhard,
Here's a yellow cake recipe I've made many times
Jeanne
yellow cake
2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening (half cup margarine or butter, softened if desired)
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees. Grease and flour rectangular pan, 13 by 9 by 2 inches
or 2 round pans 8 or 9 by 1 1/2 inches. Beat all ingredients on low speed,
scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl
frequently, 3 minutes. Pour into pan or pans. Bake until wooden pick inserted
in center comes out clean; rectangle, 30 minutes. (Recipe said 40 to 45
minutes, but I found about 30 minutes works.) Rounds 30 to 35 minutes. Cool.
-----Original Message-----
From: Reinhard Stebner via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, April 07, 2018 9:44 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner; c...@mamas-corner.groups.io
Subject: [CnD] Yellow cake mix from scratch was Re: Pumpkin Dump Cake
Does any one have a yellow cake mix recipe or any other cake recipe that will
work with something like this?
Sent from my iPhone
> On Apr 7, 2018, at 9:40 PM, Marilyn Pennington via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>
> Pumpkin Dump Cake
>
>
>
> * Prep 10 min
> * Total60 minutes.
>
> � An easy fall cake that is "dumped" into a pan and baked.
>
>
>
> Ingredients
>
> 1can (29 oz) pure pumpkin (not pumpkin pie filling) Save $
>
> 1can (12 oz) evaporated milk Save $
>
> 3 whole eggs
>
> 1cup white sugar Save $
>
> 3teaspoons cinnamon Save $
>
> 1box Betty Crocker? Super Moist? yellow cake mix Save $
>
> 1cup chopped pecans (optional) Save $
>
> 3/4cup butter, melted
>
> Steps
>
> Hide Images1. Preheat oven to 350�F and grease a 9x13 baking dish.
>
> * 2. In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon
> until well blended. Spread pumpkin mixture in prepared baking dish. Mixture
> will be very wet.
> * 3. Sprinkle cake mix evenly on top of the batter. If adding pecans,
> sprinkle them over the cake mix. Pour melted butter over the top of the cake
> mix. Bake 50 minutes.
> * 4. Cool completely. Top with whipped cream or ice cream.
>
>
>
>
>
>
> Nutrition Information
>
>
> Nutrition Facts
>
>
> Serving Size: 1 Serving
>
>
> Calories
>
> 182.0
>
>
> % Daily Value
>
>
> Total Fat
>
> 11.1g
>
> 17%
>
> Saturated Fat
>
> 6.7g
>
> 34%
>
> Cholesterol
>
> 55.5mg
>
> 18%
>
> Sodium
>
> 36.6mg
>
> 2%
>
> Potassium
>
> 185.0mg
>
> 5%
>
> Total Carbohydrate
>
> 19.2g
>
> 6%
>
> Dietary Fiber
>
> 1.7g
>
> 7%
>
> Sugars
>
> 16.3g
>
>
>
> Protein
>
> 3.0g
>
>
>
>
> % Daily Value*:
>
>
> Vitamin C
>
> 4.30%
>
> 4%
>
> Calcium
>
> 8%
>
> 8%
>
> Iron
>
> 5.20%
>
> 5%
>
>
> Exchanges:
>
>
> *Percent Daily Values are based on a 2,000 calorie diet.
>
> More About This Recipe
>
> * Dump cake -- not the most eloquent name for a dessert, but it's
> amazing! Simple, decadent, and always a crowd pleaser. Straight pumpkin out
> of the can isn't really that appetizing, so add some cinnamon and sweeten it
> up a bit with some simple ingredients. The smell of the pumpkin and spices
> baking will bring fall right into your house. This is the great alternative
> to your everyday pumpkin pie, for those of you who want to switch it up a
> bit. The result is a creamy pumpkin layer topped with a buttery crust. Enjoy
> this pumpkin dessert with some whipped cream or a big scoop of ice cream.
>
>
>
>
>
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>
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