Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Cake Batter (Adapted) Recipe
    Lost? Site Map

    Basic Cake Batter (Adapted)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    thepitclub's Note:

    BASIC CAKE BATTER - Adapted from Woman's Day Web Site. There is a recipe posted already on RecipeZaar for Basic Cake Batter, but this is an adapted version sent to me by my Aunt Elora. It turns out very well; I like it better than the original.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat butter, sugar and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
    2. 2
      Add eggs, 1 at a time, beating well after each.
    3. 3
      Sift flour with baking soda to mix well.
    4. 4
      On low speed, beat in flour in 3 additions, alternately with milk, in 2 additions (beginning & ending with flour), just until blended, scraping sides of bowl as needed.
    5. 5
      Baking at 350 degrees works well. Should take approximately 25 to 35 minutes. Bake 'til toothpick in center comes out clean. Be sure to check, as time is strictly approximate. And after it begins to brown, will continue cooking in middle without over-browning.
    6. 6
      Elora's Notes: Because original recipe calls for regular milk, might need to add 1 or 2 tablespoons milk. O.k. if batter is quite thick. We do NOT add extra milk, and it turns out PERFECT. Emmett used this recipe to make an upside down Peach cake in a 10-inch iron skillet with it and it was LUSCIOUS! But it ran ALL OVER the oven and we had AT LEAST 1/4 cup batter left in the bowl! So, we aren't sure HOW MUCH it makes. But I figure AT LEAST three 9-in. pans, or a 10 X 14 inches sheet pan, or more than likely three 9-in. pans PLUS one 8-in. pan. I figure you make the three 9-in. layers & the one 8-in. layer. Though it MIGHT NOT be more than enough for three 9-inch pans. If it is, cut the 8-in. layer in half & freeze for unexpected company or when you want a cake & don't want to take time to make one. Can frost it either before freezing or after thawing.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Basic Cake Batter (Adapted)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 632.2
     
    Calories from Fat 244
    38%
    Total Fat 27.1 g
    41%
    Saturated Fat 15.9 g
    79%
    Cholesterol 203.6 mg
    67%
    Sodium 900.8 mg
    37%
    Total Carbohydrate 87.1 g
    29%
    Dietary Fiber 1.2 g
    5%
    Sugars 52.4 g
    209%
    Protein 10.4 g
    20%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites