Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
Time 45m Yield 6 servings. Number Of Ingredients 13 Steps:
In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners’ sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.
Time 1h10m Yield 1 8-inch cake Number Of Ingredients 15 Steps:
To make cake, preheat oven to 350°F In a large bowl, beat shortening until light. Slowly beat in sugar. Add egg and egg yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add to batter in 3 parts, alternating with 3 parts milk. Stir in vanilla. Beat egg whites until stiff. Fold into batter. Pour batter into two buttered and floured 8-inch round cake pans. Bake for about 25 minutes, until a toothpick inserted in center comes out clean. Cool on a wire rack before icing. To make icing, in top of a double boiler over simmering water, melt chocolate and stir in condensed milk. Beat until smooth. Stir in butter, one piece at a time, stirring after each addition. Stir in egg yolk and vanilla. Beat until smooth and thick. (If the icing becomes too thick, thin with a little hot water.).
Number Of Ingredients 14 Steps:
Preheat oven to 350F. Grease and flour two 9-inch round cake pans. In a large mixing bowl whisk together the flour, sugar, baking powder, and salt. Add the softened butter, milk, and vanilla. Using a hand mixer, beat mixture for 2 minutes, scraping down the sides of the bowl. Add the eggs and beat for another 2 minutes. Divide the batter between the two prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes to rack to cool completely. Make the Frosting: Add all ingredients to a mixing bowl. Using a hand mixer, beat until spreading consistency, adding a dab more milk if needed. Makes about 2 cups frosting. Frost between the layers, over the top and on the sides of cake.
Time 55m Yield 16 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes, stopping to scrape down the sides of the bowl 2-3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add ¼ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add ¼ of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more. Divide the batter evenly between the prepared pans. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack. Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl. Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake. Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely. Decorate the top with rainbow sprinkles, if desired. Remove the parchment paper. Slice and serve. Enjoy!
Time 50m Yield 2 small cakes Number Of Ingredients 8 Steps:
Place a rack in the center of the oven and preheat the oven and preheat the oven to 350°F Grease the pan and lightly dust them with the flour, tapping out the excess; set aside. Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine. Place the flour, sugar, and salt in a medium-sized bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared pans, dividing it evenly between the them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. Remove the pans from the oven and transfer to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely. The unfrosted cakes can be stored in an air tight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.
