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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