Recipes Included On This Page White Cake for Wedding Cakes (Bea's) White Chocolate Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * White Cake for Wedding Cakes (Bea's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/2 cups sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup Crisco 1 cup milk 1 teaspoon vanilla 3 eggs Sift together flour, sugar, baking powder and salt. Add Crisco, milk and vanilla. Beat together for 2 minutes. Add 3 eggs, beat 2 minutes longer. Pour into prepared pans (see explanation below for sizes) and bake in 350F oven for 30 to 35 minutes for 9-inch cake. For other sizes, please bake until cake has pulled away from sides of pan and a toothpick in the center comes out clean. NOTES. Figure 25 servings per each batter. 14-inch -2 layers, 4 batters. [80-100 servings depending on big or small cake eaters. You can make a 10- inch and a 6-inch cake 2 layers each with 2 batters. The 10-inch serving 30-40. 6-inch serving 15 if you use it. Make a small sheet cake for extra. Bea's notes: I always use Crisco in my cakes, you can use half and half. All butter makes the cake dry, I can't get cream cheese icing to come out right either so I just use buttercream on carrot cake and people don't seem to care. A 12-inch pan does only take one batter and a 14-inch maybe a little less than 2. A 12, 10, 8, 6 would make 125 servings. Raspberry filling for a cake a short while ago but I can't remember exactly how I made it but I remember buying two packages of frozen raspberries at Walmart. I just found the recipe I made up. One bag raspberries, 1/3 cup sugar. Cook together for a while and then put through a sieve [they didn't want the seeds]. Measure to make 1 1/2 cups [add water if you need it]. Then put 4 tablespoons sugar and 2 tablespoons cornstarch in sauce pan and add the raspberries. Cook over low heat until it boils and thickens. Add 1 tablespoon butter. Contributed to the FareShare Gazette by Jennie; 24 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * White Chocolate Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 sticks unsalted butter -- softened 1 1/2 cups sugar 4 large eggs 1 teaspoon vanilla extract 1 1/4 cups milk 8 ounces white chocolate -- melted and cooled Preheat oven to 350F. Butter and flour two 9-inch round cake pans. Sift flour with baking powder and salt. In a large bowl, cream butter at low speed. Add sugar and beat until fluffy. Add eggs, one at a time, beating well between additions. Add vanilla. At low speed, beat in dry ingredients in 3 additions, alternating with milk. Beat in melted chocolate at low speed until incorporated. Divide batter between 2 prepared pans and smooth the surfaces. Bake cakes in center of oven for 40 minutes or until golden and springy and a toothpick inserted in the centers comes out clean. Let cakes cool in pans for 10 minutes, then invert them onto wire racks to cool completely. Wrap cakes in plastic and refrigerate for at least 2 hours or overnight before frosting. Contributed to the FareShare Gazette by Jennie in response to a request; 15 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 421 Calories; 21g Fat (42.9% calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 1/2 Other Carbohydrates.

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