A Far Far Better Cake Recipes

A FAR, FAR BETTER CAKE

Steps:

• Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
• SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
• Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
• With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
• When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
• Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
• Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
• Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.

BETTER-THAN-ALMOST-ANYTHING CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

BETTER THAN ANYTHING CAKE

Steps:

• Preheat oven to 350 for metal and glass pans and 325 for dark or coated pans.
• Grease sides and bottom of each pan with shortening or oil spray.
• Flour lightly.
• Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).
• Beat at medium speed for 2 minutes.
• Pour batter in 13 x 9 inch pan and bake immediately.
• Bake for 35 to 38 minutes. Add 3 to 5 minutes to bake time for dark or coated pans.
• Let cake cool for 5 minutes.
• Poke holes in cake with the handle end of a wooden spoon.
• While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
• Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
• Spread cool whip over the top evenly.
• Sprinkle with Heath Candy bar pieces.
• Store in fridge until ready to eat.
• Store any leftovers in the fridge.