How do you make Vanilla cake i promise you will get 10 points?!
Answers:
Ingredients
2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Cooking Instructions
Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake!.Www@FoodAQ@Com
2 cups (500 mL) sugar
4 eggs
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) milk
3/4 cup (175 mL) vegetable oil
2-1/4 teaspoons (11 mL) baking powder
1 teaspoon (5 mL) vanilla
Cooking Instructions
Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake!.Www@FoodAQ@Com
1 cup (2 sticks) unsalted butter, room temperature
3 cups cake flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees!. Butter one 10-inch tube pan!. Dust the bottom and sides of pan with flour, and tap out any excess!. Sift together flour, baking powder, baking soda, and salt; set aside!.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes!. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes!. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl!.
Mix together buttermilk and vanilla!. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture!. Do not overbeat!.
Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes!. Transfer to a wire rack to cool for 15 minutes!. Remove cake from pan, and cool completely on wire rack!. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month!.Www@FoodAQ@Com
3 cups cake flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs
1 1/4 cups buttermilk
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees!. Butter one 10-inch tube pan!. Dust the bottom and sides of pan with flour, and tap out any excess!. Sift together flour, baking powder, baking soda, and salt; set aside!.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes!. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes!. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl!.
Mix together buttermilk and vanilla!. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture!. Do not overbeat!.
Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes!. Transfer to a wire rack to cool for 15 minutes!. Remove cake from pan, and cool completely on wire rack!. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month!.Www@FoodAQ@Com
Ingredients
* 2 cups (475 ml) all-purpose flour
* 1 cup (225 ml) sugar
* 1 cup (225 ml) milk
* 2 teaspoons of baking powder
* 2 tsp (10 ml) of vanilla extract
* 3/4 cup (175 ml) of vegetable oil
* 1 tbsp (15 ml) margarine
Preparation
* Beat all the ingredients together!.
* Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C!.) or until cake tests done!.!.
Just a simple cake, nothing too complicated~ its good for first time makers too!Www@FoodAQ@Com
* 2 cups (475 ml) all-purpose flour
* 1 cup (225 ml) sugar
* 1 cup (225 ml) milk
* 2 teaspoons of baking powder
* 2 tsp (10 ml) of vanilla extract
* 3/4 cup (175 ml) of vegetable oil
* 1 tbsp (15 ml) margarine
Preparation
* Beat all the ingredients together!.
* Put the mix in a greased pan and bake for 40 minutes at 375 degrees (200 C!.) or until cake tests done!.!.
Just a simple cake, nothing too complicated~ its good for first time makers too!Www@FoodAQ@Com
I love vanilla bean flavoring instead of just vanilla!. Try this recipe:
VANILLA BEAN LOAF CAKE
3 sticks unsalted butter, at room temperature
2 1/2 cups sugar
1 vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 batch vanilla syrup (see recipe below)
Heavily butter or spray two similarly sized loaf pans, and preheat oven to 325 degrees!. Using a paddle attachment in your mixer, cream butter and sugar until mixture is pale and fluffy!. Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs!. Beat to mix!.
Sift flour, baking powder and salt into another bowl!. Add to the batter and mix just until smooth!. A few turns of the paddle should do it!. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended!.
Divide the batter between the two prepared pans!. Bake for 30 minutes, then turn the pans, and bake an additional 25 to 40 minutes or until a cake tester or skewer comes out almost clean!.
While the loaves bake, prepare the vanilla syrup!.
When loaves are done, cool for 10 minutes on baking racks, then turn loaves out of their pans and set back on the racks!. Place the racks, with loaves, over parchment paper or a baking sheet and brush bottoms, tops, and sides of loaves generously with vanilla syrup!. Brush a couple more times as loaves cool!. Serve with fresh summer berries!. Cakes may be wrapped and frozen, if you can resist eating them right away!.
Makes 2 loaves!.
Vanilla Syrup
1 3/4 cups sugar
1 cup water
2 vanilla beans, split and seeds scraped
In a small pan, dissolve the sugar in water over medium heat!. Add the vanilla beans and stir a little so the seeds and fragrance disperse!. Take the pan off heat!.
======================================!.!.!.
You can try this one too, it sounds very delicious!.
VANILLA PUDDING CAKE
1/2 cup butter
1 cup flour
1/2 cup nuts -- chopped
1/2 cup Quick cooking oats
SECOND LAYER
8 oz!. Cream cheese
1 cup Whipped cream
1 cup Confectioners' sugar
THIRD LAYER
2 pk French vanilla Pudding -- Instant
3 cup Cold Milk
Whipped Cream For Frosting
Vanilla Pudding Cake preparation:
1!. Blend butter with flour, nuts and quick oats!.
2!. Press in a 9x13 pan and bake at 350 degrees for 20 minutes!.
3!. Remove from oven and C O O L !! For second layer, mix cream cheese, whipped cream and confectioners' sugar!.
4!. Spread over COOLED crust!.
5!. For third layer, mix both packages of pudding and cold milk!.
6!. Spread over previous mixture evenly (Usually this part is easy!.
7!. ) Frost with whipped cream and grate a bit of dark chocolate (optional) across the top for effect!.
8!. Chill for several hours!.Www@FoodAQ@Com
VANILLA BEAN LOAF CAKE
3 sticks unsalted butter, at room temperature
2 1/2 cups sugar
1 vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 batch vanilla syrup (see recipe below)
Heavily butter or spray two similarly sized loaf pans, and preheat oven to 325 degrees!. Using a paddle attachment in your mixer, cream butter and sugar until mixture is pale and fluffy!. Scrape the vanilla bean and flick its seeds into the mixer, along with the vanilla extract and eggs!. Beat to mix!.
Sift flour, baking powder and salt into another bowl!. Add to the batter and mix just until smooth!. A few turns of the paddle should do it!. Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended!.
Divide the batter between the two prepared pans!. Bake for 30 minutes, then turn the pans, and bake an additional 25 to 40 minutes or until a cake tester or skewer comes out almost clean!.
While the loaves bake, prepare the vanilla syrup!.
When loaves are done, cool for 10 minutes on baking racks, then turn loaves out of their pans and set back on the racks!. Place the racks, with loaves, over parchment paper or a baking sheet and brush bottoms, tops, and sides of loaves generously with vanilla syrup!. Brush a couple more times as loaves cool!. Serve with fresh summer berries!. Cakes may be wrapped and frozen, if you can resist eating them right away!.
Makes 2 loaves!.
Vanilla Syrup
1 3/4 cups sugar
1 cup water
2 vanilla beans, split and seeds scraped
In a small pan, dissolve the sugar in water over medium heat!. Add the vanilla beans and stir a little so the seeds and fragrance disperse!. Take the pan off heat!.
======================================!.!.!.
You can try this one too, it sounds very delicious!.
VANILLA PUDDING CAKE
1/2 cup butter
1 cup flour
1/2 cup nuts -- chopped
1/2 cup Quick cooking oats
SECOND LAYER
8 oz!. Cream cheese
1 cup Whipped cream
1 cup Confectioners' sugar
THIRD LAYER
2 pk French vanilla Pudding -- Instant
3 cup Cold Milk
Whipped Cream For Frosting
Vanilla Pudding Cake preparation:
1!. Blend butter with flour, nuts and quick oats!.
2!. Press in a 9x13 pan and bake at 350 degrees for 20 minutes!.
3!. Remove from oven and C O O L !! For second layer, mix cream cheese, whipped cream and confectioners' sugar!.
4!. Spread over COOLED crust!.
5!. For third layer, mix both packages of pudding and cold milk!.
6!. Spread over previous mixture evenly (Usually this part is easy!.
7!. ) Frost with whipped cream and grate a bit of dark chocolate (optional) across the top for effect!.
8!. Chill for several hours!.Www@FoodAQ@Com
don't let them fool you making cake from scratch tastes ten times better then any box!.
Ingredients
* 2 cups (500 mL) sugar
* 4 eggs
* 2-1/2 cups (625 mL) all-purpose flour
* 1 cup (250 mL) milk
* 3/4 cup (175 mL) vegetable oil
* 2-1/4 teaspoons (11 mL) baking powder
* 1 teaspoon (5 mL) vanilla
Cooking Instructions
1!. Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
2!. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
3!. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake!.
also: If you want the cake to be more moist add one cup of prepared vanilla pudding it puts it over the topWww@FoodAQ@Com
Ingredients
* 2 cups (500 mL) sugar
* 4 eggs
* 2-1/2 cups (625 mL) all-purpose flour
* 1 cup (250 mL) milk
* 3/4 cup (175 mL) vegetable oil
* 2-1/4 teaspoons (11 mL) baking powder
* 1 teaspoon (5 mL) vanilla
Cooking Instructions
1!. Preheat oven to 350 degrees F (180 degrees C)!. Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper!. Grease the paper and the sides of the pan well!.
2!. In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute!. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy!. Don't overbeat!. Pour batter into the prepared baking pan(s)!.
3!. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean!. (A single rectangular pan will take longer to bake than two round ones!.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper!. Let cool completely before covering with frosting, if desired!.
Servings: Two 9-inch (23-cm) round layers, or one 9- x 13-inch (23 x 33 cm) rectangular cake!.
also: If you want the cake to be more moist add one cup of prepared vanilla pudding it puts it over the topWww@FoodAQ@Com
French Vanilla Cake
(I hope this is the recipe you are looking for)
1 c butter
2 c sugar
6 md eggs
2 c flour
1 tsp!. baking soda
1 c buttermilk
1/2 c vegetable oil such as crisco oil
Frosting:
1/2 cup butter
1 cup coconut
1 (8 oz!.) cream cheese
1 cup pecans, ground fine
1 box powdered sugar
Cream butter and sugar until fluffy!. Add eggs, one at a time and mix!. Add flour, baking soda and buttermilk; mix well!. Add oil!. Bake in layer cake pans for 40 minutes @ 350 until done!. Frosting: Mix all ingredients together well and frost cake
==
vanilla cake!.
INGREDIENTS:
3 tablespoon margarine
2 cups granulated sugar
4 egg yolks
4 egg whites beaten until stiff
1 ? cups of milk
3 cups all-purpose flour
1 teaspoon of vanilla extract
3 teaspoon baking powder
PREPARE:
Butter and flour a 9-inch spring form pan!.
Preheat the oven to 350 °F!. Butter and flour a 9-inch spring form pan!.
Sift the all-purpose flour with the baking powder!.
In an electric mixer, on medium speed, beat the margarine, granulated sugar, vanilla extract and egg yolks until well mixed!.
With the machine running slowly, add the milk and the sifted flour!. Beat for about 4 minutes or until batter is well mixed!.
Shut down machine and manually mix in the beaten white eggs into the batter!.
Pour the batter into the prepared pan!.
BAKE: for about 40 minutes, or until a toothpick inserted in center comes out clean!.
Cool the cake for 15 minutes!. Remove the sides of the pan and cool completely!.
==
INGREDIENTS:
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
4 eggs, well beaten
PREPARATION:
Beat butter; gradually add sugar, beating until light and fluffy!. Beat in vanilla!. Sift together the dry ingredients; add to cream mixture alternately with beaten eggs, beating well after each addition!.
Turn into greased and floured 8-inch tube pan or 9 x 5 x 3-inch loaf pan!.
Bake in a preheated 350° oven for 45 to 50 minutes!. Cool for 5 minutes in the pan then turn out onto a cake rack!. Cool and glaze or frost as desired!. Store tightly covered
==
White Vanilla Cake
Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites
Instructions
Preheat oven to 325!. Grease and line 2 9-inch cake pans with parchment!.
Sift together flour and baking powder!. Set aside!.
Cream butter and sugar until light and fluffy!.
With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk!. Beat after each addition!. Beat in vanilla!.
Whip the egg whites until stiff but not dry!. Fold them into the cake batter gently, making sure not to over mix!. Pour into prepared pans!.
Bake for 25 - 30 minutes or until a tester comes out clean!. Place cake pans on cooling rack and allow to cool completely before removing from pans!.
Stephany's Favorite Vanilla Butter Cream
Stephany says: "This is my favorite butter cream!. It is very perishable and should not be made more than a day in advance!. If you are looking for a wonderful creamy and not very sweet icing that showcases the vanilla bean, I think you will love this one!.
"It is important that you use the freshest unsalted butter!. Do not use butter that has been sitting in your refrigerator for days!. It picks up flavors and it will impart them to your icing!.
"You can choose to use either the vanilla bean or vanilla extract!. When using the bean, you will have the tiny seeds in your butter cream so if that is a concern then use the extract!. I prefer the bourbon vanilla for its bold flavor!. You do not want to taste the butter; you want to taste the vanilla!"
Makes about 5 cups
Ingredients
1 pound unsalted butter, room temperature
2 cups milk
1 vanilla bean or 1 tablespoon vanilla extract
3 eggs
1 cup sugar
3 tablespoons cornstarch
Instructions
In a heavy bottom saucepan scald the milk with the vanilla bean split and scraped!. Remove from heat and allow mixture to steep for at least 30 minutes!.
Mix together sugar and cornstarch!. Add eggs and mix well, making sure all lumps are mixed out!.
Pour half the hot milk into the egg/sugar mixture and stir until incorporated!.
Pour back into the saucepan and cook until thick enough for a ribbon to stand on top of the custard!.
Cool on an ice bath, stirring continuously!. When it is at room temperature remove the vanilla bean!.
Important: Test the custard with an instant read thermometer and make sure that the temperature difference between the butter and the custard is not more than 5 degrees!. Ideally they should be around 65-70 degrees!. This is important because if you begin to add the butter and the custard is too hot then you will get soup, not butter cream!. If the butter and custard are too cold it will look like cottage cheese!.
When the temperatures are correct,Www@FoodAQ@Com
(I hope this is the recipe you are looking for)
1 c butter
2 c sugar
6 md eggs
2 c flour
1 tsp!. baking soda
1 c buttermilk
1/2 c vegetable oil such as crisco oil
Frosting:
1/2 cup butter
1 cup coconut
1 (8 oz!.) cream cheese
1 cup pecans, ground fine
1 box powdered sugar
Cream butter and sugar until fluffy!. Add eggs, one at a time and mix!. Add flour, baking soda and buttermilk; mix well!. Add oil!. Bake in layer cake pans for 40 minutes @ 350 until done!. Frosting: Mix all ingredients together well and frost cake
==
vanilla cake!.
INGREDIENTS:
3 tablespoon margarine
2 cups granulated sugar
4 egg yolks
4 egg whites beaten until stiff
1 ? cups of milk
3 cups all-purpose flour
1 teaspoon of vanilla extract
3 teaspoon baking powder
PREPARE:
Butter and flour a 9-inch spring form pan!.
Preheat the oven to 350 °F!. Butter and flour a 9-inch spring form pan!.
Sift the all-purpose flour with the baking powder!.
In an electric mixer, on medium speed, beat the margarine, granulated sugar, vanilla extract and egg yolks until well mixed!.
With the machine running slowly, add the milk and the sifted flour!. Beat for about 4 minutes or until batter is well mixed!.
Shut down machine and manually mix in the beaten white eggs into the batter!.
Pour the batter into the prepared pan!.
BAKE: for about 40 minutes, or until a toothpick inserted in center comes out clean!.
Cool the cake for 15 minutes!. Remove the sides of the pan and cool completely!.
==
INGREDIENTS:
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
4 eggs, well beaten
PREPARATION:
Beat butter; gradually add sugar, beating until light and fluffy!. Beat in vanilla!. Sift together the dry ingredients; add to cream mixture alternately with beaten eggs, beating well after each addition!.
Turn into greased and floured 8-inch tube pan or 9 x 5 x 3-inch loaf pan!.
Bake in a preheated 350° oven for 45 to 50 minutes!. Cool for 5 minutes in the pan then turn out onto a cake rack!. Cool and glaze or frost as desired!. Store tightly covered
==
White Vanilla Cake
Ingredients
3 cups sifted cake flour
1 tablespoon baking powder
6 tablespoons butter
1-1/2 cups sugar
1 cup milk
2 teaspoons pure vanilla extract
6 egg whites
Instructions
Preheat oven to 325!. Grease and line 2 9-inch cake pans with parchment!.
Sift together flour and baking powder!. Set aside!.
Cream butter and sugar until light and fluffy!.
With a mixer on slow speed, add flour mixture to the butter mixture,
alternately with milk!. Beat after each addition!. Beat in vanilla!.
Whip the egg whites until stiff but not dry!. Fold them into the cake batter gently, making sure not to over mix!. Pour into prepared pans!.
Bake for 25 - 30 minutes or until a tester comes out clean!. Place cake pans on cooling rack and allow to cool completely before removing from pans!.
Stephany's Favorite Vanilla Butter Cream
Stephany says: "This is my favorite butter cream!. It is very perishable and should not be made more than a day in advance!. If you are looking for a wonderful creamy and not very sweet icing that showcases the vanilla bean, I think you will love this one!.
"It is important that you use the freshest unsalted butter!. Do not use butter that has been sitting in your refrigerator for days!. It picks up flavors and it will impart them to your icing!.
"You can choose to use either the vanilla bean or vanilla extract!. When using the bean, you will have the tiny seeds in your butter cream so if that is a concern then use the extract!. I prefer the bourbon vanilla for its bold flavor!. You do not want to taste the butter; you want to taste the vanilla!"
Makes about 5 cups
Ingredients
1 pound unsalted butter, room temperature
2 cups milk
1 vanilla bean or 1 tablespoon vanilla extract
3 eggs
1 cup sugar
3 tablespoons cornstarch
Instructions
In a heavy bottom saucepan scald the milk with the vanilla bean split and scraped!. Remove from heat and allow mixture to steep for at least 30 minutes!.
Mix together sugar and cornstarch!. Add eggs and mix well, making sure all lumps are mixed out!.
Pour half the hot milk into the egg/sugar mixture and stir until incorporated!.
Pour back into the saucepan and cook until thick enough for a ribbon to stand on top of the custard!.
Cool on an ice bath, stirring continuously!. When it is at room temperature remove the vanilla bean!.
Important: Test the custard with an instant read thermometer and make sure that the temperature difference between the butter and the custard is not more than 5 degrees!. Ideally they should be around 65-70 degrees!. This is important because if you begin to add the butter and the custard is too hot then you will get soup, not butter cream!. If the butter and custard are too cold it will look like cottage cheese!.
When the temperatures are correct,Www@FoodAQ@Com
Vanilla Butter Cake
Prep: 20 min!.; Bake: 1 hr!., 10 min!.; Cool: 45 min!.
Yield: 1 cake, 12 servings
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup half-and-half
1 tablespoon vanilla extract
Garnishes:
Fluffy Wintry-White Icing*
Clear sparkling sugar
Sparkling Peppermint Candy
1!. Beat butter at medium speed with an electric mixer until creamy!. Gradually add sugar, beating at medium speed until light and fluffy!. Add eggs, 1 at a time, beating just until blended after each addition!.
2!. Sift together flour, baking powder, and salt!. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture!. Beat at low speed just until blended after each addition!. Stir in vanilla!. Pour into a greased and floured 12-cup Bundt pan!.
3!. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean!. Cool in pan on a wire rack 15 minutes!. Remove from pan to wire rack; cool 30 minutes or until completely cool!. Garnish, if desired!.
*FLUFFY WINTRY-WHITE ICING
Yield: about 3/4 cup
2 cups powdered sugar
3 to 4 Tbsp!. milk
1 teaspoon clear vanilla extract
1 teaspoon meringue powder
Beat all ingredients with an electric mixer until light and fluffy!.
--Southern Living, DECEMBER 2007Www@FoodAQ@Com
Prep: 20 min!.; Bake: 1 hr!., 10 min!.; Cool: 45 min!.
Yield: 1 cake, 12 servings
1 cup butter, softened
2 1/2 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup half-and-half
1 tablespoon vanilla extract
Garnishes:
Fluffy Wintry-White Icing*
Clear sparkling sugar
Sparkling Peppermint Candy
1!. Beat butter at medium speed with an electric mixer until creamy!. Gradually add sugar, beating at medium speed until light and fluffy!. Add eggs, 1 at a time, beating just until blended after each addition!.
2!. Sift together flour, baking powder, and salt!. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture!. Beat at low speed just until blended after each addition!. Stir in vanilla!. Pour into a greased and floured 12-cup Bundt pan!.
3!. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean!. Cool in pan on a wire rack 15 minutes!. Remove from pan to wire rack; cool 30 minutes or until completely cool!. Garnish, if desired!.
*FLUFFY WINTRY-WHITE ICING
Yield: about 3/4 cup
2 cups powdered sugar
3 to 4 Tbsp!. milk
1 teaspoon clear vanilla extract
1 teaspoon meringue powder
Beat all ingredients with an electric mixer until light and fluffy!.
--Southern Living, DECEMBER 2007Www@FoodAQ@Com
Either a cake mix (I suggest Betty Crocker or Pillsbury) or this recipe:
Simple White Cake
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* 1 3/4 teaspoons baking powder
* 1/2 cup milk
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners!.
2!. In a medium bowl, cream together the sugar and butter!. Beat in the eggs, one at a time, then stir in the vanilla!. Combine flour and baking powder, add to the creamed mixture and mix well!. Finally stir in the milk until batter is smooth!. Pour or spoon batter into the prepared pan!.
3!. Bake for 30 to 40 minutes in the preheated oven!. For cupcakes, bake 20 to 25 minutes!. Cake is done when it springs back to the touch!.
I love this recipe! I like to add a little more vanilla though, so it's more vanillay!. It works really well!. I SO recommend it!. Or Pillsbury White Cake, because they add Instant Pudding Mix so it'll be moist!.Www@FoodAQ@Com
Simple White Cake
* 1 cup white sugar
* 1/2 cup butter
* 2 eggs
* 2 teaspoons vanilla extract
* 1 1/2 cups all-purpose flour
* 1 3/4 teaspoons baking powder
* 1/2 cup milk
1!. Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners!.
2!. In a medium bowl, cream together the sugar and butter!. Beat in the eggs, one at a time, then stir in the vanilla!. Combine flour and baking powder, add to the creamed mixture and mix well!. Finally stir in the milk until batter is smooth!. Pour or spoon batter into the prepared pan!.
3!. Bake for 30 to 40 minutes in the preheated oven!. For cupcakes, bake 20 to 25 minutes!. Cake is done when it springs back to the touch!.
I love this recipe! I like to add a little more vanilla though, so it's more vanillay!. It works really well!. I SO recommend it!. Or Pillsbury White Cake, because they add Instant Pudding Mix so it'll be moist!.Www@FoodAQ@Com
1!.Title: Vanilla Crazy Cake
Categories: Cheesecakes, Chocolate
Yield: 9 servings
1 1/4 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1 Egg
1 ts Vanilla
1/3 c Oil
3/4 c Milk
1/4 c Pecans; chopped
1/4 c Semisweet chocolate chips
Recipe by: Sue Klapper
Preparation Time: 0:40
Heat oven to 350!. In 8 inch square baking pan combine
flour, sugar, baking powder and salt!. In small bowl, with
wire whisk, stir together egg and vanilla!. Make 2
indentations in flour mixture; pour oil in one and egg
mixture in other!. Add milk; stir until well mixed!. Stir in
pecans!. Bake for 30 to 40 minutes or until wooden pick
inserted in center comes out clean!. Sprinkle chocolate
chips on warm cake!. Let stand 2 minutes; slightly swirl
melted chips!.
2!.Title: Vanilla Sponge Cake
Categories: Cakes
Yield: 12 servings
1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Vanilla extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract
Recipe by: Southern Living
Preparation Time: 0:30
Sift flour and 1/2 cup sugar together 3 times; set aside!.
Beat egg yolks at high speed of an electric mixer 4 minutes
or until thick and lemon colored!. Add 1/2 teaspoon of
vanilla extract; beat at medium speed an additional 5
minutes or until thick!. Set aside!. Beat egg whites until
foamy!. Add cream of tartar and salt; beat until soft peaks
form!. Add 3/4 cup sugar, 2 tablespoons at a time; continue
beating until stiff peaks form!. Sprinkle one-fourth of
flour mixture over egg whites; gently fold it in!. Repeat
procedure with remaining flour, adding one-fourth of the
mixture at a time!. Fold 1/2 teaspoon vanilla into the egg
white mixture!. Gently fold beaten egg yolks into egg white
mixture!. Pour the mixture into an ungreased 10-inch tube
pan!.
Bake at 350 degrees for 45 to 50 minutes or until cake
springs back when lightly touched!. Invert pan carefully!.
Let cake cool in pan 40 minutes!. Loosen cake from sides of
pan using a narrow metal spatula; remove from pan!. Yield:
one 10-inch cake!.Www@FoodAQ@Com
Categories: Cheesecakes, Chocolate
Yield: 9 servings
1 1/4 c Flour
1 c Sugar
1 1/2 ts Baking powder
1/2 ts Salt
1 Egg
1 ts Vanilla
1/3 c Oil
3/4 c Milk
1/4 c Pecans; chopped
1/4 c Semisweet chocolate chips
Recipe by: Sue Klapper
Preparation Time: 0:40
Heat oven to 350!. In 8 inch square baking pan combine
flour, sugar, baking powder and salt!. In small bowl, with
wire whisk, stir together egg and vanilla!. Make 2
indentations in flour mixture; pour oil in one and egg
mixture in other!. Add milk; stir until well mixed!. Stir in
pecans!. Bake for 30 to 40 minutes or until wooden pick
inserted in center comes out clean!. Sprinkle chocolate
chips on warm cake!. Let stand 2 minutes; slightly swirl
melted chips!.
2!.Title: Vanilla Sponge Cake
Categories: Cakes
Yield: 12 servings
1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Vanilla extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract
Recipe by: Southern Living
Preparation Time: 0:30
Sift flour and 1/2 cup sugar together 3 times; set aside!.
Beat egg yolks at high speed of an electric mixer 4 minutes
or until thick and lemon colored!. Add 1/2 teaspoon of
vanilla extract; beat at medium speed an additional 5
minutes or until thick!. Set aside!. Beat egg whites until
foamy!. Add cream of tartar and salt; beat until soft peaks
form!. Add 3/4 cup sugar, 2 tablespoons at a time; continue
beating until stiff peaks form!. Sprinkle one-fourth of
flour mixture over egg whites; gently fold it in!. Repeat
procedure with remaining flour, adding one-fourth of the
mixture at a time!. Fold 1/2 teaspoon vanilla into the egg
white mixture!. Gently fold beaten egg yolks into egg white
mixture!. Pour the mixture into an ungreased 10-inch tube
pan!.
Bake at 350 degrees for 45 to 50 minutes or until cake
springs back when lightly touched!. Invert pan carefully!.
Let cake cool in pan 40 minutes!. Loosen cake from sides of
pan using a narrow metal spatula; remove from pan!. Yield:
one 10-inch cake!.Www@FoodAQ@Com
you could try the artificle vanilla extract or use real vanilla which ever you find, in therecipyWww@FoodAQ@Com
Go to the grocery store and by a box of cake mix!. :D Betty Crocker brand!. :D YUM!Www@FoodAQ@Com
Google it and I'm sure you will find a good recipeWww@FoodAQ@Com
two words: Betty CrockerWww@FoodAQ@Com
you bake it at 350 FarenheitWww@FoodAQ@Com