Cake In A Cup And Variations Recipes
CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE
Steps:
- Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
- Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
- Sift the flour with the salt and baking powder; set aside.
- Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
- Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
- Turn into the prepared pan(s).
- Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
- Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
- For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
- If you made a layer cake, use your favorite frosting.
Nutrition Facts : Calories 402 kcal, Carbohydrate 60 g, Cholesterol 88 mg, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, Sodium 207 mg, Sugar 39 g, Fat 17 g, ServingSize 1 Cake (12 to 16 Servings), UnsaturatedFat 0 g
CAKE IN A CUP!
Make and share this Cake in a Cup! recipe from Food.com.
Provided by professorapoc
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix both boxes of cake mix in a bowl thoroughly.
- Scoop 1/3 cup of mix into mug, add 3 tablespoons water, and microwave 1 minute. Done!
- Best served with Ice Cream on top! You essentially have cake in a cup, no leftovers, and PLENTY of mix to make more with at anytime!
Nutrition Facts : Calories 1906.8, Fat 2, SaturatedFat 0.3, Sodium 2496, Carbohydrate 435, Fiber 1.5, Sugar 225.9, Protein 45.5
CAKE IN A CUP
5 minute microwave chocolate cake in a cup
Provided by adz1156
Time 7m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Add all ingredients to a mug
- Whisk to a thick consistency
- Microwave on full for 2 minutes
- Dust with icing sugar
BUTTER CAKE WITH VARIATIONS
I have been baking this cake for nearly 30 years. I quite often double the recipe and make two cakes. Slice it when cold, wrap well and freeze - DH helps himself to take for morning tea. This originates from Margaret Fulton's cookbook. In the original recipe the batter was divided between 2 x 8 inch round greased cake tins and baked for 20 to 25 minutes. Once cooled suggested that whipped cream was put between layers and then cake frosted. I've posted the variations in the directions section. The DD for Christmas '08 gave me Margaret Fultons 1968 revised edition (my original was rather dog eared and stained), so updates are posted below as now in brackets.
Provided by ImPat
Categories Dessert
Time 1h5m
Yield 1 bar cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a loaf tin.
- Preheat oven to 175°C.
- Sift flour and salt 3 times.
- In a mixing bowl cream butter and castor sugar with vanilla essence until mixture is white, light and fluffy.
- Add eggs one at a time and beat well after each.
- Fold sifted flour into creamed mixture alternating with milk, beginning and ending with flour.
- When mixture is smooth, pour into prepared tin.
- Lightly smooth top and bake for 40 to 45 minutes or until a fine skewer will come out clean.
- Cool cake on few minutes before turning out onto a wire rack.
- VARIATIONS.
- Lemon Cake - add the grated rind of 1 lemon and 2 teaspoons of lemon juice, omit the vanilla essence.
- Orange Cake - add the grated rind of 1 orange and 2 teaspoons of orange juice, omit the vanilla essence.
- Sultana Cake - add 4 to 6 ounces of sultanas and 1 teaspoon of spice. (now 3/4 cup sultanas and 1 teaspoon of ground cinnamon or mixed spice).
- Seed Cake - add 1 tablespoon caraway seeds to mixture and sprinkle extra teaspoon of seeds on top before baking.
- Spice Cake - sift 1 teaspoon spice with flour, add 4 ounces chopped dates or chopped walnuts to mixture. (now sift 1 teaspoon spice - ground ginger, cinnamon, cardamom or mixed spice with the flour and add 3/4 cup chopped dates or walnuts to the mixture).
- Chocolate Cake - add 2 ounces of unsweetened chocolate, dissolved in a little milk. (now - add 60 grams melted dark chocolate to creamed mixture, before the flour).
Nutrition Facts : Calories 301.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 163.6, Carbohydrate 39.7, Fiber 0.8, Sugar 16.1, Protein 5.3
CAKE MIXES FROM SCRATCH AND VARIATIONS
A convenient substitute for commercial mixes. Quick, easy, and yummy. Best of all, YOU control the ingredients!
Provided by Janet
Categories Desserts Cakes Yellow Cake Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- For a Yellow Cake: Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
- Pour batter into greased and floured 9x13 inch pan. Bake in preheated 350 degree F oven (175 degrees C) for 25 to 30 minutes.
- Variation for a White Cake: Prepare as for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be beaten separately and added for a lighter cake.
- Variation for a Chocolate Cake: Add 1/4 cup cocoa powder to the basic cake mix prior to adding the milk.
- Variation for a Spice Cake: Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice to the basic cake mix.
- Variation for a Pineapple Upside Down Cake: Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown sugar, stirring into the butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 22.5 g, Cholesterol 16.3 mg, Fat 5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 143.9 mg, Sugar 13.1 g
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