1 ¼ cup shortening
¼ cup oil
¼ cup all purpose flour
Store unrefrigerated in air-tight container. Use within same time frame as shortening. If this has a smell please discard and make fresh, just like shortening it will go bad after a prolonged period. Apply liberally to cake pan with a silicone brush.
1 box cake mix (standard size, about 18 ounces)
1 box pudding mix (4-serving size, regular or instant, not sugar free)
eggs – amount called for on box PLUS 1 egg
oil – amount called for on box
water - amount called for on cake mix box
Mix as directed on cake mix box. Pour into prepared pan. Bake as directed on cake mix box or according to the pan you are using.
You want to use a pudding that will compliment the cake mix flavor. White Chocolate pudding is good with White cake mix. Vanilla or French Vanilla will add an extra touch to the White or Yellow cake mix as well. For Strawberry cake mix I like to use Cheesecake flavored pudding. You can use Butterscotch pudding in Spice cakes. Use Chocolate or Chocolate Fudge pudding for Chocolate or Red Velvet cakes.
You can always add other additions to your cake mixes such as chocolate chips, white chocolate chips, peanut butter chips and/or nuts.
You can substitute milk or buttermilk in place of the water, as well as butter in place of the oil. Keep in mind these substitution can affect the texture of your cake.
Other cake information:
To get a full 2-inch tall cake layer, you should add the amount of batter called for on the cake pan insert. If you no longer have the pan insert, then you can find the information in the Wilton Yearbooks. Different brands/flavors of cake mix, along with different recipes, make different amounts of batter, so keep that in mind when you are adding your cake batter to your pans. Most mixes make between 4 – 6 cups of batter.
3 cups of batter to make a 2in tall 8in round
5 cups to make a 3in tall 8in round (This is the cake size I use in C1 Lesson 1)
6 cups for a 2in tall 10in square
7 cups to make a 2in tall 13x9
Sugar Cookie for Giant Panfor Giant Cookie class.
Vanilla Sugar Cookies on a Stick for Cookie Bouquet class.
Best Ever Chocolate Cake
Makes 2 - 9" cakes
4 oz. chocolate
1/2 cup milk
1 cup firmly packed light brown sugar
1 egg yolk
2 cups cake flour
1 teaspoon baking soda
1/2 tsp. salt
1 cup sugar
1/2 cup butter
2 eggs, separated
1/4 cup water
1/2 cup milk
First prepare the chocolate custard.
In the top of a double boiler,place the chocolate,milk,sugar, and egg yolk and heat over simmering water until the mixture has thickened. Set aside.
Preheat the oven to 350 degrees F.
Grease and flour two 9" cake pans.
Have all ingredients at room temperature before you start.
Sift the cake flour. Re-sift with the baking soda and salt into a small bowl.Set aside.
In the bowl of an electric mixer, beat the butter until softened. Gradually add the sugar. Add the egg yolks, one at a time, beating in between additions.
In another bowl, combine the water, milk and vanilla.
Add the flour mixture and milk mixture alternately to the mixing bowl, beginning with one-third of the flour at a time. End with the flour mixture.
Add the chocolate custard to the chocolate cake recipe and beat until combined.
Beat the 2 egg white in another bowl until stiff, but not dry.
Fold the beaten egg whites into the cake batter.
Pour the cake batter into the 9" pans. Bake in the center of the oven for 25 - 30 minutes or until a toothpick comes out clean from the center of the cake.
Cool the cakes in their pans for 10 minutes before inverting on to a cake rack.This recipe is delicious with chocolate icing or chocolate ganache.
Classic White Cake
Makes 2 - 9" cakes
Use pan coating to prepare 2-9" pans and line bottoms with wax or parchment paper.
In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.
Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.
In a separate bowl, combine remaining milk, egg whites, and vanilla.
Gradually add egg mixture and beat until well blended.
Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.Cool cake in pans for 10 minutes before inverting on to wire racks.
Yellow Cake (Butter Cake)
Makes Two 8" cakes
2-1/2 c. cake flour
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. softened butter (1 stick)
1 liquid c. milk
1-1/2 tsp. vanilla extract
Preheat oven to 375 degrees F. Dampen Bake Even Strips.
Use pan coating to prepare two 8" cake pans.
Sift flour, sugar, baking powder and salt into the bowl of an electric mixer.
Add softened butter and half of milk to the bowl. Beat on low until ingredients are combined. Add vanilla extract.
Add another 1/4 c. milk and beat on medium speed for one minute. Add eggs, one at a time, beating between additions. Add remaining 1/4. c. milk. Beat for 2 minutes on medium speed to aerate the batter. Scrape down the bowl and beat, as necessary.
Pour batter into the pans and bake 25 - 30 minutes or until a toothpick comes out clean from the enter of the cake.
Cool 10 minutes in the pans before inverting onto a wire cake rack.(Flip the cake over twice so the flat side faces down. This will prevent the cake from cracking down the middle as it cools).Allow the cakes to cool completely before filling and frosting.
Other flavor options:
You can easily vary this recipe by replacing the vanilla extract with almond extract, for a hint of almond flavor.To create a marble cake recipe, follow the directions for the yellow cake recipe. Pour 1/3 of the batter into each cake pan. Return the bowl to the electric mixer and add 1/2 c. cocoa powder. Beat on low until just combined. Spoon 1/2 the chocolate batter atop the yellow cake batter in each cake pan. Use a butter knife to swirl the chocolate batter into the yellow cake batter. Do not overmix the two batters or you will just create a lighter colored chocolate cake in the center of a yellow cake. Bake the cakes as per the yellow cake recipe, above.
Many students and quite a few of my friends and my own son require specialized diets due to allergies, intolerances or dietary preferences. Here are a few links added with all of you in mind:
Celiac Disease: Gluten Free Recipes
Natural Food Coloring by Chef Master (Baker's Nook Site)
In a large bowl, combine the flour, sugar, cocoa powder, and baking soda. Add the vanilla, vinegar, margarine. Add the water and mix well.
Pour into a 9x9 inch baking pan, and sprinkle the chocolate chips on top.
Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Enjoy!
Combine together all ingredients, adding the carrots and walnuts last. Spread batter evenly in the baking pan.
Bake for 45 minutes.
Cream the vegan margarine with an electric mixer until smooth. Add the sugar gradually. Add the egg replacer and mix well. Add the flour and baking powder and stir. If the mixture is too dry, add a few drops (up to 1/4 cup) of soy milk.
Spread the mixture in the prepared pan and bake for 30-40 minutes. Allow the cake to cook and frost with your favorite vegan frosting, if desired.
Mix together the egg replacer, soy milk, oil, vanilla and water.
In a separate bowl, combine the sugar, flour, cocoa, baking soda and salt. Slowly add to the wet ingredients and stir to combine. Add the fresh mint.
Pour into cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
Whisk together the egg replacer and pumpkin, then add in the cinnamon, vanilla and vegetable oil.
Add the remaining ingredients and stir until just combined.
Bake for 2- to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.Allow to cool and top with vegan cream cheese frosting.
Slowly incorporate oil and vanilla, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy.
Pour into greased and battered cake pans and bake at 350 degrees for 25 minutes or until done. You'll know a cake is done baking when you stick a toothpick into the top and it comes out clean, with no cake on the edges.
Allow to cool before frosting.