Cuisine Magazine Cake Mix |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 16 |
|
With instructions for making cake and cookies. This is not a bulk mix; it makes enough for one 9 x13 cake, two 8 layers, or 16 cupcakes. Adapted from Cuisine Magazine, November, 1984. Prep time includes mixing time for the cake. Cooking time is baking time for the cake. Ingredients:
1 1/2 cups cake flour |
1 1/4 cups sugar |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup vegetable shortening |
2 eggs |
1 cup boiling water |
1 teaspoon vanilla |
2 eggs |
1/2 cup boiling water |
1 teaspoon vanilla |
6 ounces semisweet chocolate, chopped |
1 cup chopped pecans |
Directions:
1. For the mix:.
2. Place all ingredients in the bowl of a food processor.
3. Process one minute.
4. OR, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
5. Place in a covered, airtight container and refrigerate. Will keep up to 1 month.
6. For the cake:.
7. Preheat oven to 350°F.
8. Grease and flour pan(s).
9. Place mix in mixer bowl.
10. Add eggs, boiling water, and vanilla.
11. Beat at high speed 30 seconds.
12. Pour into pans and bake:.
13. If using one 9 x13 pan or two 8 round cake pans, bake 20-25 minutes, or until tester comes out clean.
14. If using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
15. Cool in pan(s) 5 minutes, then turn out onto wire racks.
16. Cool completely and frost as desired.
17. For cookies:
18. Preheat oven to 375°F
19. Place mix in mixer bowl.
20. Add eggs, bowling water and vanilla.
21. Beat until smooth.
22. Stir in chocolate and nuts.
23. Drop by rounded tablespoons onto greased baking sheets.
24. Bake 12-15 minutes.
25. Cool on wire racks.
|
|