Easy Cake Recipe Biography
Source(google.com.pk)
ngredients
1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Assorted Betty Crocker™ candy sprinkles
Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
3Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
5Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.
Original recipe makes 1 - 9x13 inch cakeChange Servings
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored Jell-O®
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice
Check All Add to Shopping List Directions
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.
Ingredients
300g plain flour
1 tsp ground cinnamon
½ tsp bicarbonate of soda
140g dark brown soft sugar
50g golden caster sugar
250ml rapeseed or sunflower oil
4 eggs
3 unpeeled apples, coarsely grated
100g walnuts, roughly chopped
For the icing
100g butter, softened
50g dark soft brown sugar
1 tbsp black treacle
200g tub full fat soft cheese
Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here:
MySupermarket
Tip
For a lighter flavour
Try golden syrup instead of treacle in the icing if you prefer a lighter flavour.
Method
Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top
ngredients
1
box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
1
container Betty Crocker™ Whipped fluffy white frosting
Assorted Betty Crocker™ candy sprinkles
Directions
1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
3Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
4Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
5Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.
Original recipe makes 1 - 9x13 inch cakeChange Servings
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package lemon flavored Jell-O®
3/4 cup vegetable oil
4 eggs
3/4 cup water
1/4 teaspoon lemon extract
1 cup confectioners' sugar
4 tablespoons lemon juice
Check All Add to Shopping List Directions
Combine gelatin mix and cake mix. Mix well.
Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
Bake according to instructions on back of cake box.
To Make Frosting: Combine confectioners' sugar and lemon juice.
When cake is done, and while still hot, ice with frosting.
Ingredients
300g plain flour
1 tsp ground cinnamon
½ tsp bicarbonate of soda
140g dark brown soft sugar
50g golden caster sugar
250ml rapeseed or sunflower oil
4 eggs
3 unpeeled apples, coarsely grated
100g walnuts, roughly chopped
For the icing
100g butter, softened
50g dark soft brown sugar
1 tbsp black treacle
200g tub full fat soft cheese
Compare prices
Want to see what this recipe costs at different supermarkets? Compare in one place here:
MySupermarket
Tip
For a lighter flavour
Try golden syrup instead of treacle in the icing if you prefer a lighter flavour.
Method
Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.
For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top
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