>From the amount of flour in these, they look like they would go well in a 10 >cup bunt pan, or a 9 x 13, or to round pans, eight or 9 inch. The 8 inch >square pans should work too. I had read once that an 8-inch cake pan would do >for a recipe calling for one and a half cups flour.
> On Apr 24, 2018, at 9:09 PM, Marilyn Pennington via Cookinginthedark > <[email protected]> wrote: > > > > THREE BASIC CAKE RECIPES > > > > > EGGLESS CAKE: > > 1 1/2 cups sugar > 1/2 cup butter or shortening > 2 cups milk > 1 teaspoon vanilla or 1 tablespoon rum > 3 1/2 cups flour > 3 teaspoons baking powder > 1/4 teaspoon salt > > ONE-EGG CAKE: > > 1 1/2 cups sugar > 1/2 cup butter or shortening > 1 cup milk > 1 egg > 3 1/4 cups flour > 3 teaspoons baking powder > pinch of salt > 1 teaspoon vanilla > > ONE-TWO-THREE-FOUR CAKE: > > 1 cup butter > 1 cup milk > 2 cups sugar > 2 teaspoons baking powder > 3 cups flour > 4 eggs > > For any of the three cakes, combine all ingredients and bake in a well > buttered pan in a preheated 350°F degree oven until cake tests done, about > 30-35 mi > > > > utes. > > Use these simple, basic cake recipes as the foundation of many weeknight > desserts, sliced into layered puddings or topped with fruits and ice cream. > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
