Antique Satin Wedding Cake
Source of Recipe
"Nana" to Bubbe & Alex
Basic Recipe (4 1/2 cups batter)
1 pkg. pudding-included white cake mix
1 1/4 cups water
2 tablespoons oil
3 egg whites
Heat oven to 350 degrees F. Generously grease and flour 2-inch-deep
cake pans. In large bowl, combine cake mix, water, oil and egg at low
speed until moistened; beat 2 minutes at medium speed. To save time,
mix double batch of cake batter. Beating time is the same: 2 minutes at
medium speed.
Fill cake pans half full or use amounts listed in chart. Bake at 350
degrees F. as directed or until toothpick inserted in center comes out
clean or when top springs back when touched lightly in center. Top will
golden brown. (Do not over bake.) Cool 15 to 20 minutes on rack;
carefully remove cake from pan. Be sure cooling racks are large enough
to support each layer to avoid cracking. Cool Completely.
4 1/2 cups cake batter.
Pan Size Cake Batter Bake Time
6-inch round layer 1 3/4 cups 30 to 40 minutes
8-inch round layer 2 1/4 cups 25 to 30 minutes
10-inch round layer 4 1/2 cups 30 to 40 minutes
12-inch round layer 6 cups 35 to 45 minutes
14-inch round layer 9 cups 40 to 50 minutes
18x12x1-inch sheetcake 9 cups 25 to 35 minutes
(foil pan)
Each tier of this cake is made up of two layers frosted together; these
12-inch, 10-inch and 6-inch tiers [shown in the book's picture] require
six packages of cake mix. About 1 1/2 cups of batter will be left over.
Cake layers can be baked in advance, cooled, wrapped in foil and frozen.
Unwrap and thaw at room temperature for 3 to 4 hours before frosting and
decorating. Layers must be level on top; trim with a sharp knife if
necessary.
High Altitude: Above 3500 feet: For each package of dry cake mix, add
1/4 cups flour.
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