OLD-FASHIONED YELLOW CAKE
This makes a perfect cake for a special dinner for two. I have made lots of cakes and this one is easy. There have been many suppers for two since our family has grown and flown the nest. -Diane Still, Monroe, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Nutrition Facts :
OLD FASHIONED YELLOW CAKE FOR 2
Make and share this Old Fashioned Yellow Cake for 2 recipe from Food.com.
Provided by budgiesntiels
Categories Dessert
Time 50m
Yield 2 small cakes
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven and preheat the oven to 350°F
- Grease the pan and lightly dust them with the flour, tapping out the excess; set aside.
- Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
- Place the flour, sugar, and salt in a medium-sized bowl and whisk to blend well.
- Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared pans, dividing it evenly between the them.
- Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
- Remove the pans from the oven and transfer to a wire rack to cool for 15 minutes.
- Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
- The unfrosted cakes can be stored in an air tight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.
Nutrition Facts : Calories 407.4, Fat 17.8, SaturatedFat 11.1, Cholesterol 46.7, Sodium 396.1, Carbohydrate 58.4, Fiber 0.8, Sugar 34.6, Protein 4.2
DAVID'S YELLOW CAKE
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
Provided by JDSIMON
Categories Desserts Cakes Yellow Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 44.2 g, Cholesterol 178.5 mg, Fat 18.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 11 g, Sodium 277.9 mg, Sugar 25.9 g
OLD-FASHIONED YELLOW CAKE WITH CHOCOLATE ICING
When I first got married, my husband told me that his favorite cake was a simple yellow cake with chocolate icing. I wanted to make a birthday cake for him from scratch, and this was the result. He never would eat a box cake again! This is especially nice with a tall glass of milk.
Provided by JackieOhNo
Categories Dessert
Time 1h10m
Yield 1 8-inch cake
Number Of Ingredients 15
Steps:
- To make cake, preheat oven to 350°F
- In a large bowl, beat shortening until light.
- Slowly beat in sugar.
- Add egg and egg yolks, one at a time, beating well after each addition.
- Sift flour with baking powder and salt.
- Add to batter in 3 parts, alternating with 3 parts milk.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Pour batter into two buttered and floured 8-inch round cake pans.
- Bake for about 25 minutes, until a toothpick inserted in center comes out clean.
- Cool on a wire rack before icing.
- To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth.
- Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
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Ratings 5Calories 429 per servingCategory Dessert
- Sift your flour, baking powder and salt together in a medium sized bowl together twice (yes, twice).
- In a stand mixer cream your butter and sugar together until lightened in color and fluffy (about 2-3 minutes) before adding in the vanilla and egg yolks one at a time making sure the egg is fully incorporated before adding in the next one.
- Add in the baking powder, salt, then 1/2 cup batches of the flour at a time alternating with 1/4 cups of milk until just combined (beginning and ending with flour - do not over beat, this will make a dry cake - beat only until the flour is JUST combined).
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