small cake recipes

12 years ago

i saw glenda's post on 'i'll share my recipe, if you share yours' - 4/30/12 for the cake recipe for an 8 inch pan. it sounds delicious and i definitely will try it, thanks, glenda. does anyone else have recipes for small cakes, as it is only two of us and i don't always want to make a 'big' cake. tia

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Comments (5)

frazoo
12 years ago
3-2-1 CAKE this sounds good and easy

>
> >
> > This is perfect for those of us with just one or two in the house these days, I hate to make a huge cake, (cause I tend to eat it all). This way you can make 1,2,3,or as many as you need. These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
> >
> > INGREDIENTS:
> > 1 box Angel Food Cake Mix
> > 1 box Cake Mix - Any Flavor
> > 2 Tbsp Water
> > Makes 1 serving.
> >
> > DIRECTIONS:
> > In a ziploc bag, combine the two cake mixes together
> > and mix well. For each individual cake serving, take
> > out 3 Tablespoons of the cake mix combination and mix it
> > with 2 Tablespoons of water in a small microwave-safe
> > container.
> > Microwave on high for 1 minute, and you have
> > your own instant individual little cake!
> > KEEP remaining cake mixture stored in the ziploc bag
> > and use whenever you feel like a treat! You can top
> > each cake with a dollop of fat free whipped topping
> > and/or some fresh fruit.
> >
> > Helpful Tips:
> > This recipe is called 3, 2, 1 Cake because all you need
> > to remember is "3 tablespoons mix, 2 tablespoons water,
> > 1 minute in the microwave!"
> > TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice.
> > The flavor possibilities are endless!
> > NOTES:
> > The best thing is, you open both cake mixes into a gallon
> > storage bag, one that 'zip locks' or 'self-seals', or a
> > container that seals tightly, shake the two cake mixes to
> > blend and then make the recipe. Storage of mix is simple,
> > put it on a shelf. No need to refrigerate, since the mix is dry.
> >
> > Always remember, that one of the cake mixes MUST be
> > Angel Food. The other can be any flavor.
> > The Angel Food is the cake mix that has the eggs whites
> > in it.
> > So, if, anyone is allergic to egg whites, you can NOT serve this recipe.
User
12 years ago
I found this one by searching.

I think this came of this HBH It tastes great!
Extra Easy, Extra Cheap, Cinnamon Cake

1-1/2 cups unbleached or all-purpose flour
1 cup white sugar
1/2 teaspoon salt
2-teaspoons baking powder
1-teaspoon cinammon
1/2-cup vegetable oil
1-cup reconstituted milk (or regular)

Since this cake uses vegetable oil instead of shortening, it's very easy to prepare. Without eggs it's extra cheap too. Great cake for the day before payday.
In a medium-sized bowl combine the flour, sugar, salt, baking powder and cinnamon. Stir with a whisk until the salt and leavening are well distributed. Add the vegetable oil and milk. Beat with your handy dandy whisk until smooth. It will only take a few vigorous strokes. Turn the batter into a well oiled 8 or 9-inch square pan, or a 7 by 11-inch pan. Bake at 350Ã¯Â¿Â½ for about 30 to 35 minutes, or until the top springs back when touched lightly with your finger.
Allow the cake to cook and cut into 12 pieces. If desired frost with Mock Cream Cheese-Vinegar Frosting. ItÃ¯Â¿Â½s cheap too and the flavors blend perfectly.

Mock Cream CheeseÃ¯Â¿Â½Vinegar Frosting
1/4 cup butter flavored shortening (or butter, or plain shortening)
1/8 to 1/4 teaspoon salt (to taste)
1 tablespoons white vinegar
2 tablespoons fresh water (can use milk)
2 cups powdered sugar

1. Combine all of the ingredients in a medium-sized bowl. I use a rubber spatula or sturdy fork to avoid clumps. Mix until smooth and thick.
2. If the frosting is too thick then thin it by adding 1/4-teaspoon of water at a time, until itÃ¯Â¿Â½s the consistency your prefer.
Notes
1. This frosting is easy to prepare and has a pleasant tangy flavor. If you prefer your frosting to be tarter then use 1-1/2 tablespoons of both vinegar and water.
2. I feel this frosting is best on spicy cakes like gingerbread, carrot cake, cinnamon cake, spice cake, apple-spice cake etc. It makes an interesting contrast to chocolate cake and might be worth trying if you like unusual combinations. Makes enough to frost the top of an 8 or 9-inch cake. Double the recipe to have enough for a layer cake.

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sweet_betsy No AL Z7
12 years ago
Velvet Crumb Cake
This versatile cake, a long-standing favorite among users of Bisquick mix, can be served for dessert or breakfast.

PREP TIME
20 Minutes
TOTAL TIME
1 Hour
SERVINGS 8

Cake
1 1/2 cups Original BisquickÃ¯Â¿Â½ mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
1 egg

Coconut Topping
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Heat oven to 350F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.

In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Tips: Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish.
For the cake, you can use 2 tablespoons butter or margarine, softened, instead of the shortening.
If you're chopping nuts in a food processor, use quick pulses to avoid an oily mess.

You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes.
glenda_al
12 years ago
Here's mine again! And I don't have it right this minute but the hot milk cake posted here is delicious!It's a small cake.

Here it is Hot Milk Cake

Hot Milk Cake
from pixistix

4 eggs
2 cups sugar
2 1/4 cups flour
2 1/4 teaspoon baking powder
1 teaspoon vanilla
1 1/4 cups milk
1/2 cup (1 stick) butter

Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts; gradually add to batter, beating until well blended.

Pour batter into a greased 9x13 pan or a bundt pan. Bake at 350 for 30 to 35 minutes. Old fashioned, simple, melts in your mouth

****I bake mine in a square pyrex dish, and bake it about 45 minutes.

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.

Top with whipped cream, frosting of choice, or dust with confectionate sugar.
gazania_gw
12 years ago
lindalou, here is two tried and true small cakes that I have been making for years.
This first one is every bit as good with cranberries in place of the rhubarb.

Orange Rhubarb Coffee Cake
1/4 cup margerine softened
3/4 cup sugar
1/2 cup orange juice
1 egg
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 to 3 tsp grated orange zest
1 1/2 cup rhubarb, cut in 1/2 inch pieces

Topping
2 Tbs. sugar
1/2 tsp cinnamon

Heat oven to 350. Grease and flour 8" square pan
In large bowl cream margerine and sugar till fluffy. Add juice and egg;
Blend well. Stir in flour, baking powder, salt, orange peel. Mix well.
Fold in rhubarb. Pour into pan.
Combine topping ingredients; sprinkle over batter.
Bake 35 to 40 minutes.
( I often use cranberries in place of the rhubarb. Don't change anything else)

This next one is a mix it in the baking pan cake from Family Circle Magazine in the early '60's.

Banana Cake with Lemon Frosting
1 1/4 cup flour
2/3 cup sugar
1/4 cup corn starch
1 tsp baking soda
1/2 tsp salt
1 cup well mashed ripe banana
1/3 cup oil
1 egg, slightly beaten
1 Tbsp vinegar
1 tsp vanilla

Heat oven to 350
In 8 or 9 inch square pan with fork mix well flour, sugar, corn starch,
soda and salt. Blend well. Add remaining ingredients. With fork, mix
thoroughly. Bake for 30 to 35 minutes or till tests dry with pick. Cool
completely, then frost with:

Lemon Frosting
1/3 cup butter or margerine
1 1/2 cup powdered sugar
1 Tbsp lemon juice
Cream butter and sugar. Add lemon juice: Beat till smooth

small cake recipes

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frazoo

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