BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :philin
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :2441
Click below to download : Cakesandfrostings - Cake Sandkuchen (sand Cake) (Format : PDF)
Cakesandfrostings - Cake Sandkuchen (sand Cake)
1 cup + 1 tbsp. butter1 cup less 1 tbsp. sugar
1/2 tsp. each vanilla and lemon extract (or more vanilla if desired)
pinch of salt
4 medium eggs
1(125 grams) each flour and wheat or cornstarch
1/2 - a bit less - tsp. baking powder
Melt butter, pour in bowl and let cool and firm up again. Then beat until white and creamy. Gradually add sugar, extracts, salt Add eggs one after another, beating about 1/2 a minute after each addition. Mix flour starch and baking powder and add gradually to make a smooth batter. Pour or spoon (batter will be quite thick) in a greased and floured 10 by 5 inch loaf pan (or a pan that's about the same volume measure, or two pans since this cake is best as loaf).
Bake in a preheated 340° oven for about 70 minutes.
If you want the cake to look fancy the traditional frosting would be a dark chocolate glaze, simply melt some dark baking chocolate with a bit copha and glaze the cooled cake.
NEXT BOOKS
1 (2 layer-size) chocolate cake mix1 (about 16 oz.) can chocolate pudding2 eggs6 oz. chocolate chips1/3 cup sugarchopped walnuts, optionalPreheat oven to 350 degrees.Place cake mix in mixing bowl along with the can of pudding. Add eggs and mix by and, do not use mixer. Sprinkle the top with chocolate chips and sugar. Add walnuts, if desired.Bake 35-40 minutes.Note: can be made with any flavor cake - yellow cake with butterscotch pudding, white cake with vanilla pudding and vanilla chips, lemon cake with lemon pudding and vanilla chips. The options are endless and it is a wonderful
Cakesandfrostings - Cake Schmitty's Easy Cake
PREVIOUS BOOKS
2 sticks softened butter (not margarine) 2 cups sugar 4 eggs (room temp.) 1 teaspoon vanilla 4 Tablespoons cocoa 2 cups sifted self-rising flour 1 cup buttermilk (room temp.) Cream butter and sugar until fluffy in mixer. Add beaten eggs and vanilla. Set aside. Mix sifted flour with measured cocoa. Gradually add flour mixture to creamed mixture, alternating flour with buttermilk, starting and ending with flour. Only mix until flour disappears. Pour into a greased and floured 9x13 Pyrex dish. Bake in preheated 350 degree oven for around thirty minutes. If you are using layer pans, it's only 18 minutes. Just
Cakesandfrostings - Cake Sally's Brown Stone Front Cake
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Cakesandfrostings - Cake Schmitty's Easy Cake
- Cakesandfrostings - Cake School Bus
- Cakesandfrostings - Cake Schwarzwalder Kirschtorte Black Forest Cherry Cake
- Cakesandfrostings - Cake Screwdriver Cake
- Cakesandfrostings - Cake Scripture
- Cakesandfrostings - Cake Seven Layer Chocolate Chiffon
- Cakesandfrostings - Cake Sherry Cake
- Cakesandfrostings - Cake Showstopper By Beaston
- Cakesandfrostings - Cake Siena Cake
- Cakesandfrostings - Cake Sienna Panforte
LEAVE A COMMENT