A B C 1 2 3 Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
• Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• In a separate bowl, beat egg yolks well, then add to butter mixture.
• Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
• Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
• Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In prepared pan, combine cake mix, oil, eggs, and water. Stir together until cake mix is moistened, breaking up any large lumps in the batter and spreading to cover bottom of pan. Spoon on pie filling to form strips evenly spaced over batter, but not too close to edge of pan. Gently fold batter over pie filling, creating a swirl pattern and spreading out to form an even layer.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• For the topping: Mix together the crushed pineapple and instant pudding. Refrigerate for 5 minutes, or until thickened. Fold in whipped topping, then spread over cooled cake. Keep refrigerated until ready to serve.

Steps:

• Mix Angel Food cake mix and your choice flavor cake mix (I used devils' food).
• Put both in zip lock bag and mix well.
• When ready for your quick cake snack attack, take 3 tablespoons cake mix.
• Put in microwavable small ramekin or bowl.
• Mix in 2 tablespoons water; mix well.
• Microwave on high, 1 minute.
• Cool and top with whipped cream or icing of your choice or just eat it plain.
• Just enough for that quick fix, snack attack!
• Prep time includes opening and mixing the cake mixes in zip lock bag and measuring out mix and water and mixing together.
• ENJOY!

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 3 (9-inch) cake pans,.
• Using an electric mixer, cream butter until fluffy.
• Add sugar and continue to cream well for 6 to 8 minutes.
• Add eggs, 1 at a time, beating well after each addition.
• Add flour and milk alternately to creamed mixture, beginning and ending with flour.
• Add vanilla and continue to beat until just mixed.
• Divide batter equally among prepared pans.
• Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter.
• Do this several times to release air bubbles and assure you of a more level cake.
• Bake for 25 to 30 minutes or until done.
• Cool in pans 5 to 10 minutes.
• Invert cakes onto cooling racks.
• Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Steps:

• Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
• Stir baking powder and salt into cake flour.
• In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
• Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
• In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.