*Note: the recipe calls for cake flour, which I never have so you can substitute 2- 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for the three cups of flour called for in the recipe.
2 cups sugar
1- 1/2 cups all-purpose flour
1 -1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 TBS baking powder
1 tsp. salt
16 TBS butter (2 sticks), cut into 1/2-inch pieces and chilled
1 TBS vanilla extract
1. In food processor process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine.
2. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this pretty fine). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.
To make the cake:
prepared cake mix
1-1/4 cups warm water
2 eggs, room temperature
3. Adjust an oven rack to the middle position and preheat the oven to 350℉. Grease and flour your pan of choice (See note below the recipe).
4. With an electric mixer, beat the prepared cake mix, 1 -1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes.5. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. (*See note below for other pans). Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.
**Note: Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)
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