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    Cake Mix And Variations


    Source of Recipe


    Aunt Saunny

    Serves/Makes : 1 cake

    2 1/3 cups all-purpose flour
    1/3 cup nonfat dry milk
    3 teaspoons baking powder
    3/4 teaspoon salt
    1 1/2 cups white sugar
    1/2 cup plus 1 tablespoon shortening
    2 eggs
    1 cup water
    1 teaspoon vanilla extract

    Preheat oven to 350F.
    Grease and flour a 9x13 inch cake pan

    YELLOW CAKE:
    Sift together flour, dry milk, baking powder,
    salt, and sugar. Place in container or ziploc bag.

    To make cake: cut shortening into dry ingredient
    mixture until fine crumbs are formed. Add eggs,
    milk, and vanilla. Beat at low speed for 1 minute,
    then high for 2 minutes, scraping the bowl
    frequently.

    Pour batter into prepared pan.
    Bake in preheated oven for 25 to 30 minutes.

    WHITE CAKE:
    Prepare as above except use 3 egg whites for the
    2 whole eggs. Whites may be beaten separately and
    added for a lighter cake.

    CHOCOLATE CAKE:
    Add 1/4 cup cocoa powder to dry cake ingredient
    mixture. Then prepare as above.

    SPICE CAKE:
    Add 1 teaspoon cinnamon, 1/4 teaspoon ground
    cloves, and 1/4 teaspoon ground allspice to dry
    ingredient mixture. Then prepare as above.

    PINEAPPLE UPSIDE DOWN CAKE:
    Melt 1/2 cup butter in the bottom of a the 9x13
    pan. Add 2/3 cup brown sugar, stirring into the
    butter. Arrange pineapple slices in the pan. Top
    with the prepared cake batter. Bake 30 to 35
    minutes, cool 5 minutes, and invert to serve.




 

 

 


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