FINALLY!!!!!! That perfect homemade yellow cake - Page 2

BettyR · #16 12-26-2008, 04:43 PM

Thank you for your kind words...If you do give it a try, let me know how it turned out for you...
Betty

Cricket4t · #17 12-29-2008, 12:19 PM

Quote:

Originally Posted by BettyR

I'm so glad you enjoyed the cake; I'm going to give the red velvet a try.

The frosting on this cake is a really old frosting recipe handed down in my family for generations. I updated it just a bit and adapted it to the microwave, it’s my son’s favorite he calls yellow cake with this frosting Grandma cake.

Cooked Chocolate Frosting

Mix together in a large microwave save bowl:
1-1/2 cups granulated sugar
1/4 cup + 2 tablespoons cornstarch; packed
7 tablespoons cocoa
1 tablespoon butter
3/4 teaspoon salt

Stir in with a wire wisk :
1-1/2 cups boiling water

Cook in microwave on high at 1 minute intervals stirring well after each with the wire whisk. As mixture begins to thicken cook at 30 second interval until the mixture is very thick.

Then stir in 6 tablespoons of butter and 1 tablespoon of vanilla; stirring until the butter is melted; cool to frosting consistency and frost cake.

If you prefer to cook it on the stove just stir the boiling water into the dry ingredients and cook over medium heat stirring constantly until thick and bubbly; remove from heat and add the butter and vanilla.

Betty,
I made your cake with your dark chocolate frosting recipe for our Xmas dinner. OMG it was soooooo good!!!

My MIL, who thinks she's the best cook in the world was green with envy as everyone was heaping praises on my "from scratch cake". You have no idea how painful it was for her to have to ask me for the recipe.

I like to think of myself as a kind person but I enjoyed every evil minute of her discompfort. Shame...shame...on me

Cricket

BettyR · #18 12-30-2008, 12:23 PM

Cricket...
I'm really glad your family liked it...

I made one for DH to take to work for their Christmas dinner and he brought back an empty plate. He had several email addresses in his pocket with requests for the recipe. His boss asked him how much I would charge for the recipe!!!

He told her that I didn't play that silly "this recipe is a secret" game and the recipe would be free.

LoL...It never crossed my mind to charge for a recipe!!!

emilygood · #19 06-20-2009, 05:49 PM

I just want to say this cake is AMAZING! I have never been able to make a yellow cake from scratch that actually tasted and looked as good as a box or a bakery cake. This cake makes the cut! Thank you so much for sharing this recipe. I have it bookmarked!

siduri · #20 06-21-2009, 12:01 AM

Hi BettyR
thanks for the recipe - it looks wonderful, both cake and frrosting
siduri.

BettyR · #21 06-21-2009, 05:42 PM

Quote:

Originally Posted by emilygood

I just want to say this cake is AMAZING! I have never been able to make a yellow cake from scratch that actually tasted and looked as good as a box or a bakery cake. This cake makes the cut! Thank you so much for sharing this recipe. I have it bookmarked!

I'm so glad you enjoyed the cake!!!

3dfan · #22 06-23-2009, 12:49 PM

Thank you for cool recipe - it looks very tasty on the picture!

LuvPie · #23 06-23-2009, 10:07 PM

I just gained 6 pounds looking at the picture.
This would be my husbands favorite type of cake.
I myself like very very chocolate or anything completely over the top.
He likes a white or yellow cake and chocolate frosting.
If I made this for him, he'd be mine forever more.

Since this is about cakes, can any one tell me about the genoise cakes that I've seen made a few times on the TV show Chopped?
The judges are always so impressed that anyone would attempt a genoise cake.
Are they hard, is it something that one has to master, I know nothing of this kind of cake, help please if you can..............

siduri · #24 06-24-2009, 01:31 AM

luvpie,
My opinion is that genoise cakes are not difficult, they just aren;t that good. If the kind of cake you like is the one in this picture, you may not like genoise at all. It's sort of spongy, rather than moist, and in fact, they generally soak it in syrup to make it moist.
I think, if you like moist cake, make moist cake, don;t wet a dry cake.
I will be a lone voice here on that. Genoise is European and thus "must" be better. However, having come to Europe to live and having looked forward to what I thought and expected must be far superior cakes, I wad deeply disappointed. And found that my very banal american cakes were a huge hit with everyone who was used to dry or syrup-soaked cakes.
It's all a matter of taste, of course, but don;t expect a genoise to be like an american cake. You may not like it.
It is NOT difficult, though.
siduri

BettyR · #25 06-24-2009, 09:44 AM

Quote:

Originally Posted by LuvPie

I just gained 6 pounds looking at the picture.
This would be my husbands favorite type of cake.
I myself like very very chocolate or anything completely over the top.
He likes a white or yellow cake and chocolate frosting.
If I made this for him, he'd be mine forever more.

Since this is about cakes, can any one tell me about the genoise cakes that I've seen made a few times on the TV show Chopped?
The judges are always so impressed that anyone would attempt a genoise cake.
Are they hard, is it something that one has to master, I know nothing of this kind of cake, help please if you can..............

If you like chocolate cake you should give this very old depression era cake a try...

1 Pan Fudge Cake

1 Pan Fudge Cake Recipe : Recipezaar

1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar

Preheat oven to 350 degrees.

In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.

Add the liquids and stir just until blended.

Bake for 25 minutes.

Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.

I came across this recipe a while back and it is very similar to a cake that my Gram used to throw together for us kids.

I used this recipe to make this ice cream cake for my son's birthday.

LuvPie · #26 06-24-2009, 03:56 PM

Oh my on both accounts.
I love the looks of that cake, wow, is it gorgeous or what?
Thanks for the recipe. Looks wonderful.

About the genoise recipes, I just looked several of them up.
I don't want to replace many of the standards I've come to like or love, just wanted to know what all the hoopla over genoise cakes was/is. Now I know. I want to do a chocolate one with white filling in the middle like my MIL used to make, our daughter loved that one and the recipe, although I may be able to find, I could probably come close. But for her son < my husband, I'd love to do a white one with raspberry jam or strawberry jam filling inside, hum, sounds like a winner.

tickledpink99 · #27 07-20-2009, 11:50 PM

You have no idea what I have been through over the past several years (intensifying in the past several months) looking for the perfect "white" (okay, we all know it's yellow) cake recipe. Lately my searching and experimenting reached a fevered pitch when a woman tried to pass off a box mix as home made at a party and it was later revealed that it was a box mix (this was after I just about killed myself baking for weeks).

Then, just the right google search brought me to this recipe. To be honest, I hadn't much hope. I expected another letdown - either too dry, too light, or completely BLAND.

I seriously had tears in my eyes when I took the first bite and realized this recipe was PERFECT. When combined with the best buttercream recipe in the world (if I do say so myself....they blew me and my entire family away.

I made them again a week later for a party and everyone was FALLING OVER THEMSELVES, vying for 2nds and 3rds.

I could hug you. Thank you so much for saving me from any more searching - it's simply PERFECT

LuvPie · #28 07-21-2009, 08:52 AM

Quote:

Originally Posted by tickledpink99

I seriously had tears in my eyes when I took the first bite and realized this recipe was PERFECT. When combined with the best buttercream recipe in the world (if I do say so myself....they blew me and my entire family away.
I made them again a week later for a party and everyone was FALLING OVER THEMSELVES, vying for 2nds and 3rds.
I could hug you. Thank you so much for saving me from any more searching - it's simply PERFECT

if this isn't a two thumbs up, I don't know what is. wondering if where you live could have anything to do with it, due to humidity or whatever. Its not very humid where I live so wonder if it'd be as good, gotta make it to find out right? I have everything needed. I too will add my post after the attempt.
I have one request, could any of you please post the ''to die for'' frosting recipe so this will be sure to be a complete winner, I'm not a cake afficionado, therefore probably don't know a good frosting from a not so good one, thanks.
do you know if it'd hurt making this recipe into cupcakes?
if so, I'll do them tonight.
I can freeze them if the answer is yes, a huge cake is wasted on the two of us.
unless the family is here at which point, it'd be gone in 60 seconds.

okay, when I looked I couldn't find the cupcake tins so I did the rounds instead.
then, there they were, oh well.
we'll see how it turns out, it's just waiting for the oven to heat up.

ok, done, smells wonderful in this kitchen.
here's the frosting I'm using.
husband loves orange 'anything'.

LuvPie · #29 07-21-2009, 08:31 PM

can anyone tell what I did wrong here? it just fell apart. the flavor is good, maybe measured the oil wrong? no clue, he'll get a piece after dinner and then it's in the dumpster, unless he begs for one more 'piece' for tomorrow night. slice isn't being offered here as it 'won't'

hippysandy · #30 07-21-2009, 10:32 PM

Thanks for sharing this recipe...sounds yummy...