1 c. butter
2 c. white sugar
4 eggs
1 tsp. vanilla
1 c. whole milk
3 c. cake flour, sifted 3 times
3 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter with sugar, add 4 egg yolks that have been beaten slightly. Mix well. Sift cake flour 3 times with the baking powder and salt. Add flour, mix alternately with 1 cup milk. Beat egg whites until stiff and gently fold into batter mixture. Pour into greased and floured 9 inch cake pans (or use JOY spray). Bake around 30 minutes or until tested done. This makes 3 pans full or two pans and 8 cupcakes.
Showing posts with label white cake. Show all posts
Showing posts with label white cake. Show all posts
Thursday, February 19, 2009
1, 2, 3, 4 WHITE CAKE
Labels:
1-2-3-4-cake,
1-2-3-cake,
boil,
icing,
powdered sugar,
sift,
white cake
Saturday, February 14, 2009
Red, White and Blue Cake Recipe
Ingredients
Cake:
1 cup flour
1 cup sugar
1 cup milk
1 egg
1 tablespoon vegetable oil
Topping:
1 cup strawberries, blueberries, mulberries, etc.
4 tablespoons sugar
splash of cola
Cool Whip
Cooking Directions
While the cake is being prepared, combine the berries, sugar and cola and allow to sit in refrigerator.
Preheat oven to 350°F.
Combine the ingredients for the cake and beat together.
Transfer batter to a cake pan and bake for about 30 minutes or until golden brown on top.
After cake is finished, let cool for about 15 minutes and top with Cool Whip. Drain the juice from the berry mixture and spoon berries on top.
Refrigerate for about an hour before serving.
Wednesday, January 28, 2009
RAINBOW CAKE
INGREDIENTS
1 white cake mix, baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed
COOKING DIRECTIONS
Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.
Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.
Chill. Garnish as desired.
Serving Size: 12.
1 white cake mix, baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed
COOKING DIRECTIONS
Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.
Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Unmold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.
Chill. Garnish as desired.
Serving Size: 12.
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