What is the basic Vanilla cake recipe?

1/2 c. butter


1 c. sugar


1 tsp. vanilla


2 eggs


1 1/4 c. flour


1 tsp. baking powder





Mix butter and sugar. Add vanilla and eggs; mix well. Add flour and baking powder; mix well. Bake in 350 degree oven approximately 25 minutes (8x8 pan).What is the basic Vanilla cake recipe?
BASIC HOMEMADE MIX FOR CAKE





8 c. (2 lbs.) sifted flour


2 c. Cannet white shortening


5 c. sugar


1/4 c. baking powder


4 tsp. salt





Into extremely large bowl turn half of the flour, add shortening, remaining flour, sugar, baking powder and salt. With a pastry blender cut in shortening until it is in fine particles and mixture looks crumbly. Store in airtight container in refrigerator up to 6 months. Makes 15 cups. (If self-rising flour is used, omit baking powder and salt.)What is the basic Vanilla cake recipe?
Basic Vanilla Cake%26gt; EFH


Title: Vanilla Sponge Cake


Categories: Cakes


Yield: 12 servings





1 c Cake flour; sifted


1/2 c Sugar; divided


4 Egg yolks


1/2 ts Vanilla extract


10 Egg whites


1 ts Cream of tartar


1/2 ts Salt


3/4 c Sugar


1/2 ts Vanilla extract





Preparation Time: 0:30 Sift flour and 1/2 cup sugar together 3 times; set aside.Beat egg yolks at high speed of an electric mixer 4 minutes


or until thick and lemon colored. Add 1/2 teaspoon of vanilla extract; beat at medium speed an additional 5 minutes or until thick. Set aside. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form. Sprinkle one-fourth of flour mixture over egg whites; gently fold it in. Repeat procedure with remaining flour, adding one-fourth of the mixture at a time. Fold 1/2 teaspoon vanilla into the egg white mixture. Gently fold beaten egg yolks into egg white mixture. Pour the mixture into an ungreased 10-inch tube pan. Bake at 350 degrees for 45 to 50 minutes or until cake springs back when lightly touched. Invert pan carefully.Let cake cool in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan. Yield:one 10-inch cake.


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Title: Vanilla Crazy Cake


Categories: Cheesecakes, Chocolate


Yield: 9 servings





1 1/4 c Flour


1 c Sugar


1 1/2 ts Baking powder


1/2 ts Salt


1 Egg


1 ts Vanilla


1/3 c Oil


3/4 c Milk


1/4 c Pecans; chopped


1/4 c Semisweet chocolate chips


Preparation Time: 0:40


Heat oven to 350. In 8 inch square baking pan combine


flour, sugar, baking powder and salt. In small bowl, with


wire whisk, stir together egg and vanilla. Make 2


indentations in flour mixture; pour oil in one and egg


mixture in other. Add milk; stir until well mixed. Stir in


pecans. Bake for 30 to 40 minutes or until wooden pick


inserted in center comes out clean. Sprinkle chocolate


chips on warm cake. Let stand 2 minutes; slightly swirl


melted chips.





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Title: Vanilla Pudding Cake


Categories: Cakes


Yield: 1 servings





1/2 c Butter


1 c Flour


1/2 c Nuts -- Chopped


1/2 c Quick-Cooking Oats


: Second Layer


8 Oz Cream Cheese


1 c Whipped Cream


1 c Confectioner's Sugar


: Third Layer


2 pk French Vanilla Pudding --


: Instant


3 c Cold Milk


: Whipped Cream For Frosting





Blend butter with flour, nuts and quick oats. Press in


a 9x13鈥?pan and bake at 350 degrees for 20 minutes.


Remove from oven and C O O L !!





For second layer, mix cream cheese, whipped cream and


confectioners' sugar. Spread over COOLED crust.





For third layer, mix both packages of pudding and


cold milk. Spread over previous mixture evenly


(Usually this part is easy.)





Frost with whipped cream and grate a bit of dark


chocolate (optional) across the top for effect.


Chill for several hours.
1-2-3-4 Cake








1 c. butter softened


2 c. sugar


3 c. cake flour sifted


1 tbs. baking powder


1/2 tsp. salt


4 eggs


1 c. milk


1 tsp. vanilla extract


1/2 tsp. almond extract








Preheat oven to 350潞 F.





Grease and flour 3) 9-inch cake pans.





Cream butter. Gradually add sugar, creaming until light and fluffy.


(Beat 1 to 2 minutes with electric mixer or longer by hand). Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.





Pour batter into three prepared pans. Bake for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Fill and frost as desired.








Recipe By: Swans Down Cake flour box
VANILLA POUND CAKE





2 1/4 c. sugar


1 1/2 c. butter (3 sticks), softened


1 tbsp. vanilla extract


3/4 tsp. salt


6 lg. eggs


3 c. cake flour





1. Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan.





2. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat until light and fluffy about 5 minutes. Add vanilla, salt and eggs on low speed; beat until well blended. Increase speed to high; beat 3 minutes. Fold in cake flour just until smooth.





3. Spoon batter into pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

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