OLD FASHIONED TWO-EGG CAKE
A light and fluffy foolproof cake recipe just like Grandma used to make.
Time 40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. In a mixing bowl, combine the sugar and butter. Beat on medium speed with an electric mixer until well mixed. Add the eggs and beat until combined. Combine the flour, baking powder, and salt in a bowl. With the mixer running, alternately add the flour mixture and milk, mixing until blended after each addition. Stir in the vanilla and lemon extracts. Evenly divide the batter between the prepared pans. Place in the oven and bake at 350 degrees F for 20-25 minutes or until the tops spring back when lightly touched. Remove the cake pans from the oven and let cool for 5-10 minutes then remove the cakes from the pans and let cool completely on a wire rack. Store the cakes in an airtight container at room temperature for up to 5 days. These cakes also freeze well.
Nutrition Facts :
BEST TWO-EGG CAKE
This is a very simple cake. I made it for my Dad when he came to visit, and he said it smelled like pancakes. I got this out of the 1953 Better Homes And Gardens New Cookbook.
Provided by crazycookinmama
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir shortening to soften.
- Gradually add sugar, and cream together until light and fluffy.
- Add vanilla.
- Add eggs, 1 at a time, beating well after each.
- Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
- Beat after each addition till smooth.
- Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.
TWO EGG CAKE
Steps:
- Cream shortening 1 minute at high speed. Add sugar gradually, beating swiftly. Add eggs, unbeaten, one at a time, and beat well. Add sifted dry ingredients alternately with the milk to which the vanilla has been added. Beat well. Pour batter into a loaf pan 8 x 8 x 2 inches, well greased and lightly floured, or lined with waxed paper. Cut through the batter to break any large air bubbles . Or if preferred, turn into two greased 8-inch layer cake pans or into 2 dozen greased cupcake pans. For a loaf cake, bake for 50 to 60 minutes at 350℉ (180℃). A layer cake is baked for 25 to 30 minutes at 375℉ (190℃). After removal from oven, loosen edges, invert on rack, removing pan and turn right side up. Cool. Frost with any desired frosting.
Nutrition Facts :
CLASSIC TWO EGG VANILLA POUND CAKE
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
- Cut the butter into several smaller pieces.
- Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
- In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
- Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
- Add half of the milk and blend well.
- Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
- Scrape the batter into the prepared loaf pan and spread evenly.
- Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Serve and enjoy.
Nutrition Facts : Calories 427 kcal, Carbohydrate 63 g, Cholesterol 89 mg, Fiber 1 g, Protein 6 g, SaturatedFat 11 g, Sodium 394 mg, Sugar 39 g, Fat 18 g, ServingSize 1 cake (8 servings), UnsaturatedFat 0 g
BEST TWO- EGG CAKE
Make and share this Best Two- Egg Cake recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 43m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2", round pans in oven for approximately 23 minutes.
Nutrition Facts : Calories 437.9, Fat 15.5, SaturatedFat 4.3, Cholesterol 57.1, Sodium 437.4, Carbohydrate 69.5, Fiber 0.7, Sugar 37.8, Protein 5.7
SIX EGG POUND CAKE
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
Provided by Diane Dippolito
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Grease and flour a tube or Bundt® pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g
2-INGREDIENT CHOCOLATE CAKE RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, large eggs, powdered sugar, vanilla ice cream, seasonal fruit
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325°F (170°C). Grease a round cake pan and line with parchment paper.
- Add the chocolate chips to a microwave-safe bowl and melt completely, about 1 minute.
- Separate the egg yolks from the whites. With an electric hand mixer, whisk the whites until soft peaks form.
- Add the egg yolks, one at a time, the bowl of melted chocolate and stir to combine.
- Using a rubber spatula, gently fold ⅓ of the whipped egg whites at a time into the chocolate mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake the cake for 30 minutes.
- Once the cake is cool to the touch, gently invert it onto a serving plate. Slice and dust with powdered sugar and/or serve with ice cream and fruit, if desired.
- Enjoy!
Nutrition Facts : Calories 212 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, Sugar 12 grams
ONE - TWO - THREE - FOUR CAKE II
This is a very old recipe. It uses basic items found in most any pantry.
Provided by Janice
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- In a separate bowl, beat egg yolks well, then add to butter mixture.
- Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
- Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
- Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g
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