Most yellow cake recipe needed. must be simple - foolproof?!
enough to make two nine inch rounds for a layer cake
thanks
Answers: basic ingredients only
enough to make two nine inch rounds for a layer cake
thanks
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans. In bowl, combine flour, baking powder, and salt with a wire whisk. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans. Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
INGREDIENTS
MOIST YELLOW CAKE
1 yellow cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 container Cool Whip
1 yellow cake mix - baked per directions on box. When the cake is done and still warm from the oven, use a fork and put holes in the cake. Make sure there are alot of holes. Pour a can of cream of coconut over the cake. Let it absorb into the cake. Next pour a can of Eagle Brand milk over the cake and let the cake absorb it. Then put the cake in the refrigerator and let it cool. When you're ready to serve the cake, put a container of Cool Whip on the cake and spread evenly. Then cut and serve.
BETTER THAN ROBERT REDFORD YELLOW CAKE
3/4 c. flaked coconut, toasted
1 (18 1/4 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 (3 1/2 oz.) pkgs. instant vanilla pudding mix
3 c. milk
1 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla
Spread flaked coconut in a rimmed jelly-roll pan. Place pan in preheated 350 degree oven and toast for 10 to 15 minutes, stirring occasionally, until coconut is golden. Watch carefully - it toasts very quickly. With a wide spatula, remove coconut from pan to paper towels to cool. Store overnight in a paper-lined, tightly covered container.
In a 13 x 9 x 2 inch baking pan, prepare and bake yellow cake mix according to package directions. Meanwhile, in a medium saucepan, combine pineapple with its juice and 3/4 cup sugar. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top of cake with a fork at 1 inch intervals. Pour pineapple mixture over top of cake, spreading evenly. Cool cake completely.
In a medium bowl, combine pudding mix with milk; blend until thick. Spread over cake. In yet another medium bowl, beat heavy cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form. Spread cream over cake. Refrigerate cake for 24 hours. Before serving, sprinkle top with reserved toasted coconut. Makes 16 servings.
okay..this is one recipe..make 1 recipe for what u need!!
1 cup butter, softened
1 2/3 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake in preheated oven for 40to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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