Never Fail Cake Recipes

NEVER FAIL CAKE

Steps:

• In large bowl, mix dry ingredients then add milk, eggs and oil, mix well. Add boiling water then add vanilla. Bake in bundt or tube pan (spray with non-stick spray) at 350℉ (180℃) for one hour. Run a knife around the edge of pan and let cool for 15 min. Remove from pan. Frost with chocolate frosting.

NEVER FAIL CHOCOLATE CAKE

Steps:

• Put all ingredients in a bowl (don't mix till last item has been added).
• Pour into greased cake pan (can be made layer or sheet cake).
• Bake at 350°F for 30 minutes.
• When cooled spread with your favorite frosting.

NEVER-FAIL POUND CAKE - PAULA DEEN

Steps:

• Special equipment: a 10-inch bundt pan, greased and floured
• In a large bowl, using a mixer, combine the butter and sugar until creamy.
• Add the eggs, 1 at a time, beating well after each addition.
• Add the flour and milk alternately, beginning and ending with the flour.
• Stir in the lemon extract.
• Spoon the batter into the prepared pan.
• Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
• *Cook's Note: Do not open the oven door while baking.
• Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

NO-FAIL MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Prepare pans (makes one 9x13 sheet cake or two 8- or 9-inch layers) by greasing and flouring (use cocoa powder to avoid white residue).
• In a large bowl, stir Group One ingredients together and set aside.
• In another large bowl, stir Group Two ingredients together.
• Stir Group Two (dry ingredients) into Group One.
• It is quite a liquidy batter, so do not be alarmed!
• Pour batter into prepared pans (fill no more than 2/3 full).
• You may have extra batter, if so make a few cupcakes!
• Rap baking pans sharply on the counter to release air bubbles.
• Bake at 350 until edges are slightly dry, cake springs back when lightly pressed in the center, and a toothpick inserted into the center comes out clean or with a few crumbs.
• Baking times will vary based on pan size, but check at 40 minutes and continue checking every 5 minutes thereafter.
• For cupcakes, check at 15 minutes.

NEVER-FAIL SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Set oven rack to second-lowest position).
• Prepare an ungreased tube pan with removable sides.
• Sift together the flour, baking powder and salt.
• In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
• Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
• Add in sifted flour mixture alternately with water; beat until just blended.
• In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
• Transfer to the ungreased tube pan.
• Bake for 55-60 minutes.
• Immediately turn the pan upside down and cool completely before removing.