Cake mix stunner
Annie Deighnaugh
8 years ago
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OutsidePlaying
8 years agolascatx
8 years agolast modified: 8 years agoRelated Discussions
Does a regular cake mix fill a 12 up bundt pan?
Comments (11)Beanthere - I ordered three! I got the Charlotte instead of the Classic though. They are so different, I had to have them all. Merry Christmas to me? The descriptions all say 12 cup capacity. And instawares had the lowest prices and free shipping, so I think I got a great deal. $75.41 total. http://www.instawares.com/bundform-charlotte-9-12.kaf-630335.0.7.htm Thank you, Alice! I'm not a big chocolate lover, so Tunnel of Fudge doesn't call out to me, but I found some great recipes at Allrecipes and Recipezaar. I have to bring desserts to work and the bar we shoot pool at a few times a year, plus we have a lot of dinner parties - so these will make it easy! And easy to transport! I usually make crack candy or bourbon balls, this will be so much easier. And I'm going to try a meatloaf in it! Dressing will be so pretty too. Let's see, what else takes to forms........See MoreCakes: Scratch versus Mixes
Comments (53)Martha Scott, I don't know how old you are, but I'm 62. I still don't think that adding a cup of water to a package of mix for gravy is "cooking", but I do know that a lot of the younger generation(s) just don't cook at all and this would be a stretch for them. There is such a proliferation of convenience foods and fast/casual restaurants and delivery services available that it seems "old fashioned" to some young people to cook. Unfortunately it's that availability and mindset that brought us a generation of children that think chicken only comes in nuggets and causes us to be the most unhealthy we've ever been. (sigh) writersblock, maybe it's my age, but none of my aunts, my Mother or my Grandmother who lived with us ever used a package of frosting mix, I didn't know they existed until I was a young adult. The only convenience food I ever saw was canned soup, an occasional frozen dinner, Appian Way pizza and Jiffy Mix which my Grandmother used occasionally for banana bread because it was made in Michigan. They were all terrible, LOL. Olychick, I have made the Hot Milk Cake into cupcakes, to be used for strawberry shortcake They worked OK, but I was careful not to "handle" the batter too strongly so I didn't reduce the loft I got from beating the eggs. Just remember, this is not a "light and fluffy" cake, so it won't have the cake mix texture that most of today's kids recognize. Plllog, my cream cheese frosting is simple. A stick of butter, a package of cream cheese, beat it together. Add as much powdered sugar as you want, the more you add the sweeter it gets. I usually use a pound. Add a teaspoon or so of good vanilla and a tiny bit of cream if you need to. You're done, it's frosting. 4 ingredients, maybe 5, less than 5 minutes. Plus you have a bowl worth licking. (grin) A caveat? It doesn't crust, it stays soft. Annie...See Morebox cake mixes
Comments (5)Cake Mix Doctor is my go to book for conversions also. Basic pound cake requires one cake mix without pudding added. Add a small box of instant pudding the flavor to match the cake. Add one cup of whole milk and one cup of vegetable oil and four eggs. Mix at slow speed to blend ,scrape down the bowl and mix at medium speed for 2 minute more until it's creamy. Bake at 350 adjusting the time to the pan or pans. I use the above recipe for cakelets or tea cakes in my Nordicware pans. Melt in your mouth cakes that don't need icing . A sprinkle of powdered sugar or a light glace to pretty them up is all that is needed. Duncan Hines cake mix is the best boxed mix IMO....See MoreAngel food cake MIX failed to whip into peaks: is this retrievable?
Comments (14)You might try beating some more egg whites and then folding in your batter. Here is Dad's recipe from his and Mom's 1946 Better Homes and Garden's cookbook: Angel cake 1 cup cake flour 3/4 cup sugar 1 3/4 cup egg whites 3/4 teaspoon salt 1 1/2 teaspoons cream of tarter 3/4 cup sugar 1 teaspoon vanilla extract Sift flour with 3/4 cup sugar four times. Beat egg whites with salt until frothy; add cream of tarter and beat until stiff, but not dry. Add remaining 3/4 cup sugar, 1 tablespoon at a time. folding in throughly. Add vanilla extract with last addition of sugar. Sift flour mixture over the top, a little at a time, and fold in lightly with a down-up-over motion. Bake in 10 inch ungreased angel cake pan at 325* for 75 minutes. Invert pan to cool....See MoreUser
8 years agolast modified: 8 years agomaire_cate
8 years agoAnnie Deighnaugh
8 years agoomelet
8 years agosatine_gw
8 years agoUser
8 years agoarcy_gw
8 years agoUser
8 years agolast modified: 8 years agolascatx
8 years agolast modified: 8 years agoAnnie Deighnaugh
8 years agolast modified: 8 years ago
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