yellow cake mix recipe wanted plz

[Guest guest]

Hi, I just checked out the cake mix recipe book from the library, there are

some nice looking recipes alot of them call for yellow cake mix then you add

the other ingredients eggs, cocoa etc. I would like a mix recipe to make

yellow cake rather than buying the store bought ones, unless someone can

recommend a good yellow cake mix.

 

Thanks

 

Eat Well

 

Gary

[Guest guest]

At 03/08/2001, What's Cooking? wrote:

 

>Hi, I just checked out the cake mix recipe book from the library, there are

>some nice looking recipes alot of them call for yellow cake mix then you add

>the other ingredients eggs, cocoa etc. I would like a mix recipe to make

>yellow cake rather than buying the store bought ones, unless someone can

>recommend a good yellow cake mix.

>

>Thanks

>

>Eat Well

>

>Gary

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " March 08, 2001 " >

<Summ>

<Nam>

All-American, All-Purpose Yellow Cake with Variations

</Nam></Summ>

<RcpE name= " All-American, All-Purpose Yellow Cake with Variations "

author= " Christopher Kimball " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

All-American, All-Purpose Yellow Cake with Variations

 

Recipe By :Christopher Kimball

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Butter -- for pan

flour -- for pan

2 1/2 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

12 tablespoons unsalted butter -- softened (see tips)

1 1/2 cups sugar

5 large eggs

1 cup milk

2 teaspoons vanilla extract

 

Remove butter and eggs from refrigerator about 2 hours before starting recipe.

Heat the oven to 350F (175C). Adjust oven rack to the middle position. Butter

two 9-inch cake pans, cover the bottom of each pan with a circle of parchment,

butter the parchment and coat the pan with flour, shaking out the excess.

 

Sift together flour, baking powder and salt.

 

Beat butter in a large bowl with an electric mixer at medium speed for 30

seconds. Continue beating and gradually add the sugar. Beat until light-colored,

about 3 minutes. Add eggs, one at a time, beating after each addition. The

mixture should appear thick and dull. If it appears separated or grainy and

shiny, the butter and/or eggs were too cold. To remedy this, wrap the bowl with

a kitchen towel soaked with hot water and continue mixing. Scrape down the sides

of the bowl when necessary.

 

Add about 1/3 of both the flour mixture and milk and beat on low speed or by

hand until just incorporated. Add the vanilla and then the remaining flour and

milk in two batches, beating between additions. Scrape down the sides of the

bowl and stir by hand to finish.

 

Divide the batter between the prepared pans. Twist the pans back and forth on

the work surface to distribute batter and then smooth surface with a rubber

spatula. Place pans in oven a few inches apart, and bake for about 30 minutes,

rotating the pans 180 degrees after 15 minutes. Check the cake after 22 minutes.

The top of the cake should be golden brown and spring back when lightly pressed

in the center, and a cake tester should come out clean. The cakes should start

shrinking back from the sides of the pan.

 

Remove the pans to a cooling rack. Let rest for 5 minutes. Run a small knife or

metal spatula around the sides of the pans and invert cakes onto lightly greased

racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at

least 1 1/2 hours or until completely cooled.

 

Makes one 2-layer cake; serves 12.

 

Spice Cake Variation: Follow the master recipe, making the following changes:

Sift together with the dry ingredients 2 teaspoons Dutch processed cocoa, 1/2

teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon

ground cloves. Reduce vanilla to 1 teaspoon.

 

Lemon Cake Variation: Follow master recipe, but reduce vanilla to 1 teaspoon.

When adding the vanilla, add 1 tablespoon finely chopped lemon zest from 1-2

lemons and 1 teaspoon natural lemon oil or extract if you cannot find the oil.

 

Orange Cake Variation: Follow master recipe, but reduce vanilla to 1 teaspoon.

When adding the vanilla, add 1 tablespoon finely chopped orange zest and 1

teaspoon natural orange oil or extract if you cannot find the oil.

 

Tips: Make sure that the butter is at the proper temperature before creaming. If

you have an instant-read thermometer, the butter should read 67 degrees. If not,

bend the stick of butter. It should be malleable but not soft. Cold butter will

not cream properly, and the batter will appear separated when the eggs are

added.

Cake can be baked in a 13 x 9 x 2-inch cake pan for 30 to 40 minutes or for

cupcakes, bake for 15 to 25 minutes.

 

Description:

" 2 layer cake "

Source:

" Adapted from article by Christopher Kimball, The Kitchen Detective, Cambridge

Chronicle (July 20, 1999) "

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 323 Calories; 14g Fat (39.3% calories

from fat); 5g Protein; 44g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol;

335mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2

Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Most American-style cakes are variations of a basic yellow cake, the

" yellow " referring to the use of egg yolks in the batter, as opposed to " white "

cakes, which use only the whites. This simple recipe can be slightly varied to

create spice cake, lemon cake and orange cake, to name just a few.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 12 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IngR name= " Butter " code= " I " >

<IPrp>

for pan

</IPrp>

</IngR>

<IngR name= " flour " code= " I " >

<IPrp>

for pan

</IPrp>

</IngR>

<IngR name= " cake flour " unit= " cups " qty= " 2 1/2 " code= " I " ></IngR>

<IngR name= " baking powder " unit= " tablespoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " code= " I " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 12 " code= " I " >

<IPrp>

softened (see tips)

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cups " qty= " 1 1/2 " code= " I " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 5 " code= " I " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " code= " I " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 2 " code= " I " ></IngR>

<DirS>

<DirT>

Remove butter and eggs from refrigerator about 2 hours before starting recipe.

Heat the oven to 350F (175C). Adjust oven rack to the middle position. Butter

two 9-inch cake pans, cover the bottom of each pan with a circle of parchment,

butter the parchment and coat the pan with flour, shaking out the excess.

</DirT>

<DirT>

Sift together flour, baking powder and salt. </DirT>

<DirT>

Beat butter in a large bowl with an electric mixer at medium speed for 30

seconds. Continue beating and gradually add the sugar. Beat until light-colored,

about 3 minutes. Add eggs, one at a time, beating after each addition. The

mixture should appear thick and dull. If it appears separated or grainy and

shiny, the butter and/or eggs were too cold. To remedy this, wrap the bowl with

a kitchen towel soaked with hot water and continue mixing. Scrape down the sides

of the bowl when necessary. </DirT>

<DirT>

Add about 1/3 of both the flour mixture and milk and beat on low speed or by

hand until just incorporated. Add the vanilla and then the remaining flour and

milk in two batches, beating between additions. Scrape down the sides of the

bowl and stir by hand to finish. </DirT>

<DirT>

Divide the batter between the prepared pans. Twist the pans back and forth on

the work surface to distribute batter and then smooth surface with a rubber

spatula. Place pans in oven a few inches apart, and bake for about 30 minutes,

rotating the pans 180 degrees after 15 minutes. Check the cake after 22 minutes.

The top of the cake should be golden brown and spring back when lightly pressed

in the center, and a cake tester should come out clean. The cakes should start

shrinking back from the sides of the pan. </DirT>

<DirT>

Remove the pans to a cooling rack. Let rest for 5 minutes. Run a small knife or

metal spatula around the sides of the pans and invert cakes onto lightly greased

racks. Remove parchment paper. Reinvent cakes onto cooling rack. Let cool for at

least 1 1/2 hours or until completely cooled. </DirT>

<DirT>

Makes one 2-layer cake; serves 12.

</DirT>

<DirT>

Spice Cake Variation: Follow the master recipe, making the following changes:

Sift together with the dry ingredients 2 teaspoons Dutch processed cocoa, 1/2

teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon

ground cloves. Reduce vanilla to 1 teaspoon.

</DirT>

<DirT>

Lemon Cake Variation: Follow master recipe, but reduce vanilla to 1 teaspoon.

When adding the vanilla, add 1 tablespoon finely chopped lemon zest from 1-2

lemons and 1 teaspoon natural lemon oil or extract if you cannot find the oil.

</DirT>

<DirT>

Orange Cake Variation: Follow master recipe, but reduce vanilla to 1 teaspoon.

When adding the vanilla, add 1 tablespoon finely chopped orange zest and 1

teaspoon natural orange oil or extract if you cannot find the oil.

</DirT>

<DirT>

Tips: Make sure that the butter is at the proper temperature before creaming. If

you have an instant-read thermometer, the butter should read 67 degrees. If not,

bend the stick of butter. It should be malleable but not soft. Cold butter will

not cream properly, and the batter will appear separated when the eggs are

added. </DirT>

<DirT>

Cake can be baked in a 13 x 9 x 2-inch cake pan for 30 to 40 minutes or for

cupcakes, bake for 15 to 25 minutes. </DirT>

</DirS>

<Desc>

2 layer cake

</Desc>

<Srce>

Adapted from article by Christopher Kimball, The Kitchen Detective, Cambridge

Chronicle (July 20, 1999)

</Srce>

<Note>

Most American-style cakes are variations of a basic yellow cake, the

& quot;yellow & quot; referring to the use of egg yolks in the batter, as opposed

to & quot;white & quot; cakes, which use only the whites. This simple recipe can be

slightly varied to create spice cake, lemon cake and orange cake, to name just a

few.

</Note>

</RcpE></mx2>