Original Recipe from: Kay Johnson-Tomblin
When I was younger I never made box cakes. I felt that if it was worth baking, it should be from scratch. Then life got busy. I was a working mother with two children and I started cutting corners. While there is nothing wrong with a box cake, there is really no reason not to make a cake from scratch. It only takes a couple of minutes longer and there is no difference in the difficulty factor. Sometimes I still reach for a box, but now I’m more apt to whip up one from scratch…..it’s like I’ve come full circle in my life. Enjoy!
Ingredients
2 cups Flour
1-1/2 cups Sugar
3-1/2 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup shortening (Vegetable Oil, Crisco, Butter or Margarine)
2 cup Milk
1 teaspoon Vanilla
3 eggs
Directions
Beat all ingredients in a large mixing bowl. Low speed, scraping bowl constantly for 30 seconds. Then increase speed to high for 3 minutes, continue scraping bowl frequently.
Pour cake mix into greased and floured baking pans (13x9x2 pan, round cake pans, or cupcake pan)
Bake in 350 degree oven: Oblong pan 30-40 minutes. Round pans 20-30 minutes. Cupcakes 20-25 minutes. All times are approximate, bake until toothpick comes out clean.
Note: If using Self-Rising Flour, omit Baking Powder and Salt.
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