Thank you to all who answered my questions. This is very helpful and
once again, thank you for yoru help.

On 4/8/18, Penny Reeder via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Hi Reinhart, Here you go:
>       YELLOW LAYER CAKE
>
> Better than a box - almost as easy!
>
> 1.    Sift together the following dry ingredients, and set aside:
>       2 cups cake flour;
>       1 1/2 tsp. baking powder;
>       1/2 tsp. salt;
>
> 2.    Cream together 1/2 cup (1 stick) sweet butter and 1 cup sugar.
> When light and fluffy - after about 5 minutes - stir in 1 tsp. vanilla
> extract and 1/4 tsp. lemon extract.
> 3.    Beat in 3 large eggs, one at a time.
>
> 4.    Measure 3/4 cup plus 1 Tbsp. sweet milk, add milk and dry
> ingredients alternately to creamed mixture, beginning and ending with
> dry ingredients.
>
> 5.    Divide batter between two, buttered and lightly floured, 8" round
> layer pans.  Bake at 375( for 25 minutes - cake will spring back when
> touched lightly.
>
>
> Here's another basic recipe with variations:
> Definition list of 8 items
> 2 1/4 cups all-purpose flour
> 1 1/2 cups granulated sugar
> 3 1/2 teaspoons baking powder
> 1 teaspoon salt
> 1 1/4 cups milk
> 1/2 cup vegetable shortening
> 1 teaspoon vanilla extract
> 3 large eggs
> list end
> List of 4 items
> 1. Preheat oven to 350*F (175*C). 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.
> 2. 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).
> 3. 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.
> 4. 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.
> list end
>
> Makes 12 to 16 servings.
>
> Variations:
>
> For Marble Cake: Pour half of the prepared cake batter into another bowl.
> Mix 2 ounces unsweetened chocolate, melted and cooled, 1 tablespoon sugar,
> 2
> tablespoon
> warm water and 1/4 teaspoon
> baking
> soda. Stir into one bowl of cake batter. Spoon light and dark batters
> alternately into prepare cake pan(s). Using a thin spatula, cut through
> batter several
> times (without touching bottom of pan) for a marbled effect. Bake as
> directed above.
>
> For Cupcakes: Line 36 medium muffin cups with paper baking cups. Fill cups
> about one-half full. Bake 20 minutes or until tested done. Cool in pan for
> 5
> to 10 minutes on wire rack; remove and cool completely. Frost as desired.
> Makes 36 cupcakes.
>
> ??
>
>
>
>
>
>
>
> One more:  This is a cake mix.  It makes enough for only one cake, but
> the advantage is you can whip up the mix one un-busy day, store it in
> the freezer, and then whip up your cake or cupcakes when the dessert
> emergency strikes!)
> DIY: Homemade Yellow Cake Batter Mix
> Yield: 5 cups cake mix
> Prep Time: 10 minutes
> 2 cups granulated sugar
> 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons
> cornstarch (or you can use 1-1/2 cups each unbleached flour and cake
> flour)
> 1/2 cup nonfat dry milk powder
> 1 tablespoon baking powder
> 1 teaspoon salt
> 1 cup unsalted butter, cut in 1/2-inch cubes and cold
> 1 tablespoon vanilla extract
> 1. In the bowl of a food processor, combine the sugar, both flours, milk
> powder,
> baking powder and salt. Process for 15 seconds. Add the pieces of
> butter and lightly
> toss with a fork so they are coated with the flour mixture. Sprinkle the
> vanilla
> over the top. Pulse until the mixture is fine and crumbly, about 10
> one-second pulses.
> Use immediately or store in an airtight bag or container in the
> freezer for up to
> 2 months.
>
> To make the cake, adjust an oven rack to the middle position and
> preheat the oven
> to 350 degrees. Grease and flour your pan of choice
> With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm
> water and 2 large
> room-temperature eggs until the mixture is smooth, about 2 minutes.
> Scrape the batter
> into the prepared cake pan(s) and bake until a toothpick inserted in
> the center comes
> out clean, about 25-27 minutes for two 9-inch layer cakes. Or, for one
> 9X13-inch
> cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
> to 45 minutes),
> or 24 cupcakes (bake for 18 to 20 minutes)  *Makes enough for two
> 9-inch layer cakes (bake according to recipe), or one 9X13-inch
> cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40
> to 45 minutes),
> or 24 cupcakes (bake for 18 to 20 minutes)  Cool the cake(s) in pan(s)
> for 10 minutes, then turn out onto a wire rack. Cool completely.
> Recipe Source: adapted slightly from Cook's Country April/May 2010
>
>
>
> On 4/8/18, Jeanne Fike via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>> 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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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
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