| Advertisements |
Yellow Layer Cake with Cherry Frosting
2 1/2 c Sifted Unbleached Flour 2 c Sugar 1 ts Baking Powder 1 ts Baking Soda 2/3 c Butter Or Regular Margarine 3 lg Eggs 1 c Sour Milk ---------------------------CREAMY CHERRY FROSTING--------------------------- 5 1/2 c Sifted Confectioners Sugar 3/4 c Butter Or Regular Margarine, Softened 6 tb Maraschino Cherry Juice 2 Drops Red Food Coloring 1/2 ts Vanilla Extract 1/4 c Chopped Red Maraschino Cherries Sift the flour, sugar, baking powder and baking soda together, in a large bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Increase the mixer speed to medium and beat for an additional 3 minutes. Pour the batter into two greased and waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done. (Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake. If it comes out clean, it is done.) Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling to room temperature. Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on topw and spread the sides and top with the remianing frosting. CREAMY CHERRY FROSTING Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency. NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup. From The Home Journal`s Complete Home Baking Book Copyright 1979 |
Also see ...
Place the shortening in a mixing bowl. Sift in the dry ingredients. Add bananas and half of the buttermilk. Mix until moistened. Beat the eggs. Mix together the eggs and the other half of the buttermilk; then add to the mixture. M (Upload by user)
| Advertisements |
Mix together all of the dry ingredients. Add the wet ingredients; stir until smooth. Bake at 350F for about 30 minutes. (Upload by user)
Preheat the oven to 180C/350F/gas mark 4. Lightly grease two seven-inch cake tins and line with greased baking parchment. Separate the eggs into two large bowls. Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has double (Upload by user)
Sift together the flour, baking powder and a pinch of salt. Cream the shortening until it is fluffy; then slowly add the sugar. Add the egg yolks and beat until the mixture is smooth. Gradually add the flour/powder/salt mixture to the egg/sugar/shortening mixture (Upload by user)
Preheat your oven to 350F (175C). Lightly a grease a nine-inch square pan, line it with parchment paper or wax paper, and grease the paper. Sift together the flour with the cinnamon, baking powder, baking soda, cloves and ginger. Lightly beat the eggs; then add t (Upload by user)
Preheat your oven to 375F (190C). Blend the eggs, maple syrup, butter, sugar, and vanilla. Sift the flour with salt and baking powder. Gradually add the dry ingredients to butter and egg mixture, beating well after each addition. Stir in the pecans.
(Upload by user)
Melt the margarine in a saucepan. Blend in the cocoa and stir in the icing sugar and milk. Beat until smooth. Use as icing. (Upload by user)
Melt margarine; add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13*9*2 inches. Bake for thirty minutes at 350F. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt. (Upload by user)
In a large bowl, cream butter and sugar together until pale yellow. Add two eggs at a time, mixing well after each addition. Add vanilla and burnt sugar. In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add two cups of (Upload by user)
|
|
|
|
Preheat your oven to 325F (160C). Spray a nine-inch round cake pan with non-stick spray. Stir together the milk and vinegar in a small bowl. In a larger bowl, stir together the flour, baking powder, salt and cup of sugar. Use a pastry blender to cut in (Upload by user)
TAG: layer, together, ,
Mix together sugar, cornstarch and milk in a saucepan. Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil. Boil for 1 minute; then remove from heat. Add cup of this mixture to the beaten egg yolk; then return the mixture to saucep (Upload by user)
TAG: mixture, custard, ,
Preheat your oven to 350F (175C). Grease cake pans or cupcake moulds. Cream the butter and granulated sugar. Add the cocoa to the cream. Add the eggs, one at a time, creaming well after each is added. Sift together the dry ingredients. (Upload by user)
TAG: ingredients, ,
Put the ingredients into bowl in the order above. Mix thoroughly with a large spoon, then pour into a can with a spout (as one used for pouring oil) or a funnel. Place about two inches of oil into a large skillet. Heat the oil until hot. Pour the batter from can into the skillet in a swirling mo (Upload by user)
TAG: skillet, funnel, ,
Break the two large eggs into a large mixing bowl; whisk. Add the vegetable oil, honey, yohgurt and vanilla extract. Stir thoroughly. Stir in the flour and baking soda; mix well. Stir in the shredded coconut and mix thoroughly. Spoon a shallow layer of (Upload by user)
TAG: nectarine, layer, coconut, ,
Permalink--> In : Recipes - Cakes