Plain Melt N Mix Cake Food

EASY VANILLA CAKE RECIPE FROM SCRATCH

Steps:

• Preheat the oven to 350°F. Spray a 9x13 non-stick baking pan with nonstick cooking spray.
• Put butter and sugar in a large bowl and cream together with a mixer. Add the eggs and mix until combined. Add the milk and vanilla and mix until combined. Add the flour, baking powder and salt and mix until combined.
• Pour the batter in a baking dish. Put the vanilla cake in the oven and bake for 40 minutes.
• Let cool completely before frosting. If you are looking for frosting recipes, check out my easy vanilla buttercream frosting.

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

PLAIN MELT 'N' MIX CAKE

Steps:

• Mix all ingredients in bowl.
• For Chocolate Cake substitute 1/4 cup Cocoa for 1/4 cup Flour.
• In 1 small tin cook for 45 - 50 minutes.
• in 2 tins cook for 20 - 25 minutes.
• Ice with your favourite thick butter icing.

COCONUT MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
• In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
• Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
• For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
• To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
• Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.

JUST PLAIN CARROT CAKE

Steps:

• Combine eggs, oil, sugar, and vanilla.
• Mix well.
• In a separate bowl, combine and mix dry ingredients.
• Add to wet mixture, mixing well.
• Stir in finely crated carrot.
• Pour batter into 13x9 cake pan that has been sprayed with nonstick cooking spray.
• Bake at 350 degrees for 50-60 minutes.
• Allow to cool before frosting with your favorite cream cheese frosting.

MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE

Steps:

• Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
• Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
• Add cocoa to warm chocolate mixture and stir until smooth.
• Stir in vanilla, caster sugar and egg.
• Sift flour over chocolate mixture and stir gently to combine.
• Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
• Top with remaining batter and the rest of the chopped chocolate.
• Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
• Allow cake to cool completely in pan.
• Remove and dust with icing sugar. Serve.