Sift together flour, baking powder, and salt; stir to blend; resift with sugar. Cut the shortening into the dry ingredients until the mixture looks crumbly. Label and store in asealed 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. 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 FLOVORED 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. Posted to MC-Recipe Digest V1 #142 Date: Sun, 7 Jul 1996 22:22:48 -0600 From: Shirley Jordan
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|Serving Size: 1 Serving (1019g)|
|Recipe Makes: 1|
|Calories from Fat: 994 (24%)|
|Amt Per Serving||% DV|
|Total Fat 110.4g||147 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 42.9g|
|Polyunsanturated Fat 32.3g|
|Cholesterol 0mg||0 %|
|Sodium 932.4mg||32 %|
|Potassium 1020.1mg||27 %|
|Total Carbohydrate 708.2g||208 %|
|Dietary Fiber 16.9g||68 %|
|Sugars, other 691.3g|
|Protein 74.4g||106 %|
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Calories per serving: 4182
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