Cakes to make for your project

YUM!!!

Even I can handle this simple recipe! Essentially, it’s still just a boxed cake mix! Here’s how you do it:

1. Replace the oil in the recipe with real butter.
2. Replace the water in the recipe with milk.
3. Add one (or two) more eggs than the box calls for.

That’s it! Then, just mix and prepare the cake according to the directions on the box.

Does anyone out there have a favorite cake mix brand they use? I like Pillsbury Moist Supreme cakes, but will sometimes get Betty Crocker instead. For me, it usually depends what’s on sale, but I never go store brand even though they’re cheaper. They just aren’t as good!

From Scratch

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch cakeChange Servings*

2 cups all-purpose flour

• 1 1/2 cups white sugar

• 1/2 cup shortening

• 1 cup milk

• 3 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 3 eggs

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix together the flour, baking powder and salt; set aside.
2. In a large bowl, cream sugar and shortening until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add flour mixture alternately with milk, beating just to combine. finally, stir in vanilla. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Frost and enjoy.
4. ==Victoria Sponge Cake==

5. 

   How to bake a cake from scratch! (Victoria Sponge Cake)