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Cay Gibson
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| Posted: Dec 26 2007 at 11:59am | IP Logged
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I'm working on my next Baked with Love column at Catholicmom.com and I want to end it with a quick, super-easy birthday cake recipe.
Nothing fancy. Just a simple cake recipe.
Does anyone have one? I want light and fluffy. Heavy cakes leave me with a "heavy" feeling. 
Thanks ahead of time. This column focuses on the 7 Gifts of the Holy Spirit so, stay tuned... 
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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Cay Gibson
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| Posted: Dec 26 2007 at 7:19pm | IP Logged
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Okay...no simple cake recipes?
What about a super easy pie crust recipe?
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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JodieLyn
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| Posted: Dec 26 2007 at 8:16pm | IP Logged
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I like this one because it's so easy to work with. I had given up and was buying crusts when a friend gave me this one.. now I make all my own. 
Pie Crust
1 c. butter/shortening
1/2 t salt
2 1/2 c. flour
1 t vinegar (cider but white would do)
1 egg
1/2 c cold water
cut butter/shortening into flour and salt. Stir in other ingredients. Refrigerate if necessary to roll out.
*Watch it if you're using a mixer to mix it up.. over mixing make it tough stop once it's combined.
*Butter should be soft but not melty.. about the way shortening is at room temp.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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JodieLyn
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| Posted: Dec 26 2007 at 8:18pm | IP Logged
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we mainly have chocolate cake.. I use the one on the back of the Hershey's cocoa..
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Though I usually use Wilton's Buttercream Icing since I like a "white" icing on chocolate cake.
WILTON BUTTERCREAM ICING
1/2 c shortening
1/2 c butter
hint - all butter or all shortening works
1 t vanilla
1 lb. powdered sugar
2 T milk
cream butter and shortening; add vanilla, gradually add sugar 1 c at a time beating well on medium speed. When all sugar is mixed in add milk and beat at medium speed until light and fluffy.
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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Fe2h2o
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| Posted: Dec 27 2007 at 8:48am | IP Logged
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Chocolate Simplicity Cake
1 cup Self Raising Flour (that would be 1 cup flour, with 1 teaspoon baking powder)
1 cup sugar
2 tablespoons cocoa
1/2 cup milk
a couple of drops vanilla essence
3 tablespoons butter, melted
2 eggs
Place all ingredients in a bowl and beat really hard for 3 minutes. Pour into a greased cake tin and bake in a moderate oven (180?C, 340?F) for 30-40 minutes.
Allow to cool for a few minutes, then turn onto a wire rack to cool completely before icing.
This is my mum's bog-standard cake for every occasion. it's _so_ easy, and is really yummy—very light and moist too:-)
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The Genial Hearth
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momwise
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| Posted: Dec 27 2007 at 9:43am | IP Logged
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Merry Christmas Cay!
The Cake Mix Doctor by Anne Byrn has a simple Sour Cream variation on a cake mix that I make with plain yogurt and although it's not exactly fluffy it is so moist and delicious. I put it in a bundt pan with plenty of grease and flour and it has never stuck. I like it with a simple simple glaze of powdered sugar and a liquid (use leftover coffee, lemon juice or milk and vanilla depending on the cake flavor)...
1 pkg. plain yellow cake mix (use any flavor you have on (hand/my variation)
1 c. sour cream (my version uses 1 c. plain yogurt)
1/3 c. vegetable oil (canola, corn, etc.)
1/4 c. water
1/4 c. sugar
4 large eggs
1tsp. vanilla extract
Place rack in center of oven and preheat to 350deg. Lightly mist a 10in. tube pan and dust with flour. Shake out excess flour; set pan aside.
Place cake mix, yogurt, oil, water, eggs and vanilla in a large mixing bowl (or food processor). Blend with mixer (or process) for 1 min. Scrape sides of bowl with rubber spatula and and beat 2 min. more. The batter should look thick and smooth. Pour the batter into prepared pan and place in oven.
Bake the cake until it is golden brown and springs back when lightly pressed with finger, 50-55 min. Remove pan from oven and place it on a wire rack to cool for 20 min. Run a long sharp knife around the edge of the cake and invert onto a rack to cool. Frost as desired.
to make ahead store unfrosted cake covered in foil for up to a week in the refrigerator or freeze.
Note...I usually start testing for doneness around 45 min.
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"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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Cay Gibson
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| Posted: Dec 27 2007 at 7:45pm | IP Logged
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Thank you for the recipes, ladies.
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Cay Gibson
"There are 49 states, then there is Louisiana." ~ Chef Emeril
wife to Mark '86
mom to 5
Cajun Cottage Under the Oaks
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Simple Cake & Pie Crust Recipe?
