RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6062
View Recipe |
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Recipe Name: |
Basic Yellow Cake - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Egg |
Kosher: |
Dairy |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.25
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
If you need a cake that works for people with milk allergies, use water instead of milk and use the butter-flavored version of Crisco. No one will be able to tell!
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Ingredients: 0.75 Cup crisco
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Directions:
Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Sift flour with baking powder and salt; set aside. In a large bowl of an electric mixer, at high speed, beat Crisco, sugar, eggs, and vanilla until light and fluffy--about 5 minutes--occasionally scraping side of bowl with rubber scraper.
At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.
Pour batter into prepared pans; bake 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Remove from pans; cool thoroughly on wire racks. Fill and frost as desired. |
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Nutrition per Serving: |
Calories: |
12 |
Total Carbs: |
2.1 |
Net Carbs: |
2.0 |
Cholesterol: |
4.4 |
Fat: |
0.1 |
Protein: |
0.46 |
Fiber: |
0.06 |
Sodium: |
18.40 |
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