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Yellow Cake Mix

I'm trying a new yellow cake mix today. From Cooks.com. I felt like making another Pineapple Upside Down Cake. To print it click the link above. I changed a few things, so we'll have to see how it comes out. I also doubled the recipe.
I used cake flour instead of all purpose flour.
I put 1C. sugar instead of 1 1/3 cup.
I used a half cup butter in stead of using 1/4 cup butter and 1/4 cup veg. shortening.
I added 1 egg white.
Lastly I used 1/2 cup milk and 1/2 cup heavy whipping cream.

And of course I added the brown sugar/butter mix and pineapples to make it an upside down pineapple cake.

Next time I make this I'm going to try wheat flour.

Enjoy!



Read more about it at www.cooks.com/rec/view/0,181,138160-234205,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter
1/4 cup non-hydrogenated vegetable shortening
1 cup milk
2 eggs
1 teaspoon pure vanilla or lemon extract


Preheat oven to 350°F. Butter and lightly flour 2 round cake pans or 1 bread loaf pan.
In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder and salt). Add butter and shortening, milk and vanilla or lemon extract.
Beat for 1 minute. Scrape bowl down. Stir in eggs. Beat on medium speed for 2 minutes.
Bake 30-35 minutes for round pans or about 45 minutes for loaf pan or until cake tests done when a wooden toothpick inserted in center comes out clean.
Remove from oven and let cool for 5 minutes before running a butter knife along edges to release cake from pan.

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