Starlight Yellow Cake Recipes

STARLIGHT YELLOW CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
• 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
• 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
• 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
• 7. Cool completely, about 1 hour.
• 8. Frost as desired.

STARLIGHT YELLOW CAKE

Steps:

• 1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches, with shortening lightly flour.2. Beat all ingredients except Chocolate Buttercream Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).3. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely, about 1 hour.4. Frost rectangle or fill round layers and frost with Chocolate Buttercream Frosting.*If using self-rising flour, omit baking powder and salt.**Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving: Calories 285 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 75mg Sodium 420mg Carbohydrate 44g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 8% Vitamin C 0% Calcium 12% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 1 1/2 FatPeanut Butter Cake: Substitute peanut butter for the butter. Frost with Fudge Frosting if desired.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HEAVENLY LIGHT YELLOW CAKE

Steps:

• Preheat oven to 325 degrees.
• Place all the cake ingredients in a bowl and mix until well blended.
• Spray a 9 X 13 cake pan with cooking spray.
• Pour cake mixture into the cake pan.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cake cool completely.
• In a bowl, mix all the frosting ingredients until just combined, do not over mix.
• Spread frosting mixture over cooled cake.
• Refrigerate remaining cake.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.