MAKE YOUR OWN CAKE MIX
I see all these cool recipes using cake mixes and I usually don't have any on hand. I found this recipe on Recipelink.com, where it is credited as being from Make Your Own Groceries. I've used it, and it does the job! There is another cake mix recipe on this site (#182515), but I thought I'd go ahead and post this one since it is slightly different (it's made with shortening, so it can be made ahead and stored in a plastic bag) and it also includes notes for variations. I'm posting a recipe for a chocolate cake mix as well.
Provided by pattikay in L.A.
Categories Dessert
Time 15m
Yield 1 cake mix, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together flour, baking powder, and salt; stir to blend.
- Mix in sugar.
- Cut the shortening into the dry ingredients until the mixture looks crumbly.
- Label and store in a sealed plastic bag at room temperature.
- Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
- To Use:.
- Pour 1 package of mix into a mixing bowl;.
- add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
- Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
- Add 2 eggs; beat 1 minute more (2 minutes by hand).
- Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
- Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
- bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
- Variations:.
- WHITE CAKE.
- Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
- SPICE CAKE.
- Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
- EXTRACT FLAVORED CAKES.
- Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
- FRESH ORANGE CAKE.
- Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
- CUPCAKES.
- Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
- Makes about 2 dozen.
- NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.
Nutrition Facts : Calories 351.2, Fat 13.1, SaturatedFat 3.7, Sodium 405.1, Carbohydrate 56.6, Fiber 0.6, Sugar 31.3, Protein 2.6
CAKE MIXES FROM SCRATCH AND VARIATIONS
A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!
Provided by Janet
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening 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 greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
- Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
- Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 22.5 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 143.9 mg, Sugar 13.1 g
HOMEMADE LOW-SUGAR CAKE MIX
Use this homemade recipe in place of a low-sugar store-bought cake mix. Saves money, tastes great, and is easy to make. Replaces 6 low-sugar cake mix boxes. Store bags of cake mix in the pantry for 1 month or in the freezer for 3 months.
Provided by DonnaTMann
Categories Desserts Cakes Yellow Cake Recipes
Time 15m
Yield 72
Number Of Ingredients 7
Steps:
- Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.
- Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 29.3 g, Cholesterol 3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 527.9 mg, Sugar 12 g
MAKE YOUR OWN CAKE MIX
Fast, economical and stores conveniently. Why buy those cake mixes from the store when you can make your own for much less? Courtesy of Sara Moulton- http://www.foodnetwork.com/recipes/sara-moulton/quick-cake-mix-recipe/index.html
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 7 cups
Number Of Ingredients 5
Steps:
- Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
- Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
- Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
- Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
- Scoop out the frozen mix - no need to thaw - and use as individual recipes direct.
Nutrition Facts : Calories 715, Fat 27, SaturatedFat 16.8, Cholesterol 69.7, Sodium 561.8, Carbohydrate 112.3, Fiber 1.9, Sugar 57.3, Protein 7.7
TURKEY CAKE
Create a simple centerpiece for your Thanksgiving dessert table. This turkey cake comes together fast with the help of a mix, and melted candy coating keeps decorating easy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans. , Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake., For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set. , Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.
Nutrition Facts : Calories 736 calories, Fat 40g fat (23g saturated fat), Cholesterol 82mg cholesterol, Sodium 440mg sodium, Carbohydrate 91g carbohydrate (74g sugars, Fiber 1g fiber), Protein 4g protein.
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