ur fridge can house the cake periodically through out the prep
br>Stir (by hand) dry cake mix, oil and eggs in
For the Cake: Set oven rack in middle
:
Mix together 1/4 cup cake flour, sifted, 1-1
hocolate chips and 1 teaspoon cake flour in a small bowl
Cream butter until light.
Add and beat well 6 whole eggs. Alternate 4 cups cake flour, 3/4 c. sweet milk and 1/2 tsp. vanilla almond flavor.
After all ingredients are combined, beat at high speed for 1 minute.
Bake in greased and floured pan for 2 hours at 300\u00b0.
Cool in pan, do not invert Yields 20 pieces.
Do not open oven during cooking.
Heat oven to 350\u00b0. Grease and flour to layer pans. Cream shortening, sugar and eggs until fluffy. Beat 5 min, on high. Blend flour, cocoa, baking powder, soda and salt. Add alternately with water and vanilla. Mix on low. Pour into pans. Bake about 35 min. Cool. Split each layer crosswise into two layers. (You will have a 4 layered cake.) Spread whipped topping or sweetened whipped cream between layers. Frost with Brown Beauty Icing. Cake will keep 2 to 3 days in refrigerator.
pray, 20cm/8 inch round cake pan; line base with baking
side 13x9 pan.
Blend cake mix, eggs and melted butter
f you used cake flour).
To replace in recipes calling for
xing bowl;.
add 3/4 cup milk and 1
d flour two 9-inch cake pans with 2-inch
evel top of cake. Invert and split cake horizontally into three layers
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
nd flour 3 (9-inch) cake pans.
In a large
ll the flour and 3/4 cup of the sugar into
hree 9-inch round cake pans. Prepare cake mix in one large
bout 1 cup of the cake mixture into a large cone
br>Place 4 tablespoons of butter in a 9 inch cake pan
Cream sugar and Crisco; add eggs one at a time, beating well after each egg.
Add flour one cup at a time, alternately with milk.
Add vanilla; add third cup of flour as last ingredient. Keeps cake from falling.
Bake 2 layers at 375\u00b0 until light brown in a greased and floured cake pan.
Grease bottom of pan only.