Quick Cake Recipes

Steps:

• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Heat oven to 350*.
• Mix dry ingredients in lg bowl.
• Add shortening, milk and vanilla.
• Beat on med for 2 minutes.
• Add eggs and beat for 30 seconds more.
• Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean.

Steps:

• Trim rounded edges from cake; discard trimmings or reserve for snacking. Cut cake into 24 (1/4-inch-thick) slices.
• Beat pudding mix and milk with whisk; spread onto half the cake slices. Cover with remaining cake slices. Cut in half. Place in single layer on waxed paper-covered baking sheet.
• Microwave frosting in microwaveable bowl on HIGH 35 sec.; stir. Pour over cake pieces. Refrigerate 30 min. or until firm.

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• In a large measuring bowl, mix the wet ingredients together EXCEPT boiling water.
• Stir the two mixtures together, then add boiling water.
• Beat together until smooth. Pour batter (which will be very,very soupy) into greased 9 x13" baking pan and bake for 25 minutes.
• Allow to cool if planning to use icing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.
• Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
• Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
• To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
• Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.

Steps:

• Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
• Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
• Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
• Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
• Scoop out the frozen mix ¿ no need to thaw ¿ and use as individual recipes direct.

Steps:

• Preheat Easy Bake Oven 15 minutes
• Mix cake mix and water (use only enough to make a cake batter consistency). Place in greased toy cake pan.
• Bake for 10 minutes.
• Makes 1 serving.

Steps:

• Heat oven to 350F degrees.
• Grease and flour 9x13 pan.
• Combine dry ingredients in mixing bowl.
• Beat in shortening.
• Add milk and vanilla.
• Beat for 2 minutes.
• Beat in egg whites, beat until very smooth.
• Bake for 35 minutes, or until done.

Steps:

• Cream butter and sugar. Add almond extract.
• Add eggs and flour alternately.
• Place in two greased and floured loaf pans.
• Bake at 325 degrees for 60 minutes.
• Remove from pan and cool on racks.