Thanks Jeff- This looks as easy as using a mix.

Name    : 
E-Mail  : 
Subject : 

Comments:
: : I found this recipe online a while back and decided to try it out this weekend.  I always like to test new recipes in a large pan to see how they perform for tiered cakes, so I usually bake them in a 10 inch pan.  Since the recipe only had 2 cups flour, I figured the layer might be thin in a 10 inch pan...not so....it baked to the top of the pan!  You could vary the recipe easily by changing the pudding flavor.  I've alread redone the recipe for chocolate cake.  I use a large handles sieve placed over my mixing bowl and sift all the dry stuff into the bowl, but sifting is not required.


Easy Vanilla Cake

Preheat oven to 325 F.  Have eggs and sour cream at room temperature.

Grease, line with parchment or waxed paper, then grease and flour two eight inch pans, a 9 x 13 pan or a 10 inch layer pan.  Set aside.

In a mixer bowl, combine:

2 cups plain flour [I bake with White Lily]
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1 small box vanilla [or other flavor of choice] instant pudding mix

Whisk dry ingredients together well.

Add:

4 lightly beaten eggs
1 cup sour cream
1/2 cup oil
1 tablespoon vanilla

Mix on low to combine, then beat at medium for 3 minutes, scraping bowl occasionally.

Pour into prepared pans.  

Bake until top springs back when lightly touched.

Cool in pan 5-10 minutes, remove and wrap in plastic wrap until ready to use.



Chocolate Variation

To the dry ingredients, add 1/3 cup regular cocoa and use a chocolate pudding mix instead of the vanilla.  Proceed as directed in the recipe.

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

HWForums.com Message Forums
Copyright © 2001 HighWired Internet Innovations Inc. All rights reserved.