Latest Menu Blend Cake Mixes from Scratch and Variations :: You Have To Try

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Cake Mixes from Scratch and Variations

"A handy substitute for commercial mixes. Quick, clean, and yummy. Best of all, YOU manage the components!"

Ingredients :

• 2 1/3 cups all-cause flour
• 1 tablespoon baking powder
• three/four teaspoon salt
• 1 half cups white sugar
• half of cup shortening
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 24M	Ready in : 55M

• For a Yellow Cake: Sift collectively flour, baking powder, salt, and sugar. Cut in shortening until high-quality crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for two minutes, scraping the bowl frequently.
• Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (a hundred seventy five tiers C) for 25 to half-hour.
• Variation for a White Cake: Prepare as for the simple cake except use 3 egg whites for the 2 complete eggs. Whites may be beaten one after the other and brought for a lighter cake.
• Variation for a Chocolate Cake: Add 1/four cup cocoa powder to the primary cake blend previous to adding the milk.
• Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon floor allspice to the simple cake blend.
• 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 within the pan. Top with the fundamental (yellow cake) mix recipe. Bake 30 to 35 mins, cool 5 minutes, and invert to serve.

Notes :

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