It is good to have these from scratch recipes, because these days you can be jipped on the size of the mixes: you used to be able to count on them being 18.5 ounces, but now you can see them at 17 ounces or even a little below! To make the crumb seem more like it’s from a mix, even though they say you don’t have to, since I’m using all purpose flour here, I sift the flour, either using a pastry blender, two knives, or even through my fingers. It produces a finer texture. Thanks for the yellow cake recipes.
> On Apr 8, 2018, at 11:18 AM, 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. >>> >>> >>> >>> >>> >>> >>> _______________________________________________ >>> Cookinginthedark mailing list >>> Cookinginthedark@acbradio.org >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
