Ingredients
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3/4
-
1 1/2
-
2
-
2
-
4
-
2 1/4
-
1
-
-
-
-
-
-
-
-
Directions
Basic Cake Mix Batter, This recipe is from Woman’s Day magazine, September 12, 2006 It is a very simple basic cake batter You can add a variety of different things to make several different cakes , Bad Not try it, it came out tasting like a weird pancake flavor and didn’t bake right very heavy very gross, This recipe calls for 4 eggs and NO salt So it comes out tasting a lot like a Dutch Baby pancake It’s very very eggy, crisp on top, and there’s no salt to balance the sugar I agree with the other reviewers that it’s not a basic cake recipe at all It’s not a sponge cake It doesn’t have the standard rise to it, and the texture is strange That said, it was a delicious base for me I added almond extract & toasted almonds, and used virgin coconut oil in place of butter (I still creamed it with the sugar, and a couple tablespoons of milk) I think it’s a delicious cake, but not at all what I think of when I imagine a basic sponge It doesn’t rise the same way as a standard cake- the eggs cause it to rise stiffly along the outer edges like a dutch baby, then the center slowly rises a bit (not much though)
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Steps
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1
Done
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Beat Butter, Sugar, Baking Powder, and Vanilla in a Large Bowl With Mixer on High 3 Minutes or Until Fluffy. |
|
2
Done
|
Add Eggs, 1 at a Time, Beating Well After Each. on Low Speed, Beat in Flour in 3 Additions Alternately With Milk in 2 Additions, Just Until Blended, Scraping Sides of Bowl as Needed. |
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3
Done
|
Bake at 350 Degrees For 35 Minutes or Until Toothpick Inserted in Center Comes Out Clean. Cool in Pans on a Wire Rack For 10 Minutes. |
