Yellow Cake Recipe

 Yellow Cake Recipe 

OpYYellow Cake

Ingredients

¾ cup butter

3 eggs

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1¾ cups sugar

1½ teaspoons vanilla

1¼ cups milk

Method

1.                  Allow butter and eggs to stand at room temperature for 30 minutes.  Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.

2.                   Preheat oven to 375°F.  In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds.  Gradually add sugar, beating until well combined.  Beat 2 minutes more.  Add eggs one at a time.  Beating well after each addition.  Beat in vanilla.  Alternately add flour mixture and milk, beating on low speed after each addition just until combined.  Spread batter into prepared pan(s).

3.                   Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean.  Cool cake layers in pans or wire racks for 10 minutes.  Remove layers from pans; cool thoroughly on racks.  Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.  Frost with desired frosting.

Optional:  Icing:  3 cups icing sugar, ¼ teaspoon vanilla, ¼ cup water or milk.

Optional:  Marble with a few drops of food coloring in a portion of the batter and then marble.

Yellow Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Garden New Cook Book “14^th Edition”; the chapter on Cakes and Frostings; page 164.

*  *  *  *  *

Marketing SFI : My SFI Affiliate Blog Ad (sfiaffiliatecenter-sp.blogspot.com)

Blueberry Yogurt Coffee Cake

BLUEBERRY YOGURT COFFEE CAKE

Blueberry Yogurt Coffee Cake 

Ingredients 

1/4 cup butter 

3/4 cup sugar  

3/4 cup flour 

1/4 cup Blueberry Yogurt  (La Yogurt)

2 eggs 

1/4 teaspoon baking powder 

3/4 teaspoon vanilla  

Pinch salt 

Method 

1. Preheat oven to 350 degrees F. 

2. Grease and flour 3 mini loaf pans or  6 in  - 8 in bundt pan.

3. Sift all dry ingredients together.  Set aside. 

4. Cream butter and sugar until light and fluffy.  

5. Add eggs one at a time.  

6. Sparingly add dry ingredients alternately with yogurt.  

7. Pour into prepared pans. 

8. Bake for 30 to 45 minutes or until tooth pick comes out clean. 

9. Cool on baking cooling rack in pan for approximately 10 to 15 minutes.  

10. Remove from pan and cool. 

10. Optional Icing or frost to liking. 

Peach Yogurt Cake was prepared and made by ShirleyAnn Pearman

Recipe Marketinghttps://t.co/V4J794Sj0rhttps://t.co/nXcByjeKaT

Marketing SFI at:-https://t.co/tPAvAkRCgUhttps://t.co/pLYUOCwvgFhttps://t.co/aCdFo5tyW3https://t.co/kduZFHINlqhttps://t.co/B56FzoANxchttps://t.co/a4KtpPpAk3https://t.co/FhBdhZzzCo

— ShirleyAnn Pearman (@DataJobSP) June 26, 2020

Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE 

Chocolate Cake 

Ingredients

3/4 cup flour

1/4 Hershey's Cocoa

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup sugar 

1/2 vegetable oil
1 egg 

1/2 cup milk 

1/2 cup water 1 teaspoon vanilla

Method

Preheat oven to 350 degrees.

Grease and flour 6 or 8 inch bundt pan.  Cupcake pan with 6 cups. 

Combine all dry ingredients together.  Make a well and add milk, water,  egg, vegetable oil and vanilla; blend together well.  Pour into greased baking pan and cupcake cups.

Bake for 30 minutes or until golden brown with a clean cake tester indicating done. 

Optional:  Frost.

Cake made and photography by ShirleyAnn Pearman 

Chocolate Fudge Cupcakes 

* * * * *

Chocolate Cake

CHOCOLATE CAKE 

Chocolate Cake

Ingredients

6 tablespoons margarine
2 eggs
1 1/4 cups flour
1 1/4 cups baking powder
1/4 teaspoon salt
3/4 cups + 2 tablespoons sugar
3/4 teaspoon vanilla
3/4 cups milk (1/2 cup milk + 1/2 cup water + 2 tablespoons Hershey's Cocoa) use 3/4 cups of mixture

Method

1.          Preheat oven at 350°.

2.          Grease and flour a 6 inch round pan

3.          Sift flour with baking powder; set aside.

4.          Cream sugar and butter.

5.          Add eggs and vanilla.

6.          Add flour mixture and chocolate milk mixture, alternately.

7.          Pour cake mixture into prepared pan.

8.          Bake about 30 minutes or until done when a cake tester is inserted and comes out clean

9.          Cool on cooling wire rack for a few minutes (approximately 10 minutes) and remove from pan on cake dish.  Continue to cool.

10.       Frost or Icing Optional

Cake made and photography by ShirleyAnn Pearman

Recipe derived from this posting with a decrease in ingredients http://recipemarketing.blogspot.com/2018/12/vanilla-plain-cake.html and Hershey's Cocoa added.

Fruit Cake And Plain Cake

H A P P Y   M O T H E R ' S   D A Y

FRUIT CAKE AND PLAIN CAKE 

ALBUM

Recipe at 

http://recipemarketing.blogspot.com/2013/04/the-only-great-pound-cake.html

The cakes in the above pictures were made during the weeks Bermuda was in Lockdown/Curfew Coronavirus, Covid-19, Pandemic of April 2020.  

The original recipe is located at the above link and this is the recipe made in a smaller amount of ingredients.

Plain Cake 

Ingredients

2 tablespoons shortening 

1/4 cup butter 

3/4 cup sugar

2 eggs

3/4 cups + 1 tablespoon all-purpose flour

1/8 teaspoon baking powder 

1/4 cup milk

1/2 teaspoon vanilla

Method

1.                  Cream together shortening, butter and sugar.

2.                  Add eggs, beating well.

3.                  Sift flour and baking powder and add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.

4.                  Add vanilla flavoring.

5.                  Pour into a 6 inch greased and floured tube pan.

6.                  Bake at 300 degrees for 30 to 45 minutes.  Test with toothpick for doneness. (Do not open door during baking.)

7.                  Right before cake should be done, bring water and sugar to a rolling boil.  Remove from heat and add almond extract.  While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.

Fruit Cake was made with the same recipe but alternately added with the flour and milk.   Fruit added to cake mixture is soaked mixed peel and raisins.  Approximate amount used is 1/4 - 1/2 cup in combination of soaked mixed peel and raisins.  Fruit in this cake was soaked in cranberry juice, but can be soaked in your choice of any juice or rum from 1 hour to several hours or days.

Glaze is optional.

Glaze:

1/4 cup sugar

1 tablespoon water

1/8 teaspoon almond extract

Cakes made by ShirleyAnn Pearman.

This recipe was obtained by a Mini Cookbook while on a travel vacation while a young adult with my family in Dallas, Texas from a tourist gift shop.  I liked the recipe, because it was like a recipe already being used within my family which is the traditional pound cake with the alternate milk method. 

FRUIT CAKE AND PLAIN CAKE
Recipe Marketing
Recipe at https://bit.ly/2zsLtYX

#recipemarketing #recipes #recipe #baking #cooking #foodandbeverages #foodblog #foodies #food #blogs #blogpromotions #blogadverts #blogadvertising #workfromhome #workfromhomeblog #affiliateblog #makemoneyonline #networking