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Sueanne 02-11-2006 09:07 PM

Quick & Simple Yellow Cake
 
A combination of all purpose flour and cornstarch is one key to an ultra tender cake. Check out the boxed cake ingredients cornstarch usually is listed.
Mix the butter with the flour instead of creaming it with the sugar as most recipes ask you to do. Beat soft, room temperature butter into the flour resulted in the tender cake. Using melted butter resulted into a greasy cake. Using barely spreadable butter the fat didn't coat the flor as well resulting in a tougher cake.

Add the sugar at the end of mixing process for a sweeter more appealing cake. Don't over beat the batter for a melt in your mouth cake.
2 - 1/2cups all purpose flour
1/4 cup cornstarch
4 tsps. baking powder
1/2 tsp salt
1 cup milk
3 large eggs
2 tsps. vanilla extract
2 sticks butter (16 tbs.) softened
2 cups granulated sugar
chocolate frosting
Adjust oven rach to middle position and heat to 350 degrees.
Grease and flour 2 8 inch pans.
Mix first four ingredients in a large bowl. Mix milk, eggs and vanilla extract in a 2 cup measuring cup.
With an electic mixer beat softened butter into dry ingredients, first on low then increase to medium, until mixture forms pebble size pieces. Add about 1/3 of the milk mixture beat on low until mixture is smooth. Add remaining milk mixture in two stages, beat on medium speed until batter is just smooth. Add the sugar, beat until just incorporated about 30 seconds. Divide batter evenly between the two prepared cake pans.
Bae until toothpick inserted into the center of the cake comes out clean, 40 - 45 minutes. Set pans on a wire rack let cool for 5 minutes. Run a knife around the pan perimeter and dump cake onto rack. Let cool completely at least 1 hour.
Make frosting. Split each cake in half crosswise to make four layers. Starting with the one of the cake tops, place it ona a cake plate top side up; frost. Place cake bottom on top, bottom side up; frost. Repeat with remaing cake to for four layers. Frost sides of cake . Serve


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