Monday, February 25, 2013
Cake Mix from Scratch (Vanilla and Chocolate)
So I have some time to make up for here. It's been quite some time since I've had time to blog. Mind you not that I haven't been in my kitchen. Since we moved into our house, I have no doubt spent more time here than anywhere and I love my kitchen! I've missed blogging and sharing all the yummy foods that get made in this kitchen. And I will be filling in new post with recipes I have made and been storing up for blogging!
I have a love/hate relationship with easy baking items, like pre-made cookie dough or boxed cake mix. The lazy side of me LOVES it because I can whip it out quickly and still add some extra touches or twists to make them my style. However, most of me, argues that I prefer homemade always and will usually go through painstaking and strange routes to find just the right size piping tip or a strange, hard to find ingredient to make something myself. And I do always enjoying knowing that I made it and that I know the quality and freshness of what goes in my food. So I found where the two meet. My own prepared cake mix. My own ingredients packaged for when I want them. And for this month's What's Baking challenge Stephanie, from Brownies and Blondies, challenged us to make a homemade convenience item for baking and this is mine.
For our 4th wedding anniversary, I made a quick attempt to make a mini version of our wedding cake. Luckily, I had made some of these dry cake mixes because the week before our anniversary, my hubby and I both came down with something and were not feeling well at all so I didn't have as much time I wanted to bake. Our wedding cake was chocolate and vanilla layers with a cheesecake layer in the middle covered in chocolate ganache. I used my chocolate ganache recipe from the giant peanut butter cookie to pour over the cake and a new cheesecake recipe (which I will post later) that was more dense and sturdy for the middle.
Vanilla Dry Cake Mix
2 cups all purpose flour
1 1/2 cup sugar
1 tbsp baking powder
1/2 cup nonfat dry milk
Chocolate Dry Cake Mix
3 cups all purpose flour
2 cups sugar
8 tbsp cocoa
2 tsp baking soda
2 tsp salt
For both mixes, simply combine all the ingredients for each mix and then store in an air tight container such as a ziploc bag or mason jar. Then label with date and instructions for a later time. The mixes can be stored for months in your pantry and will make 2 - 8" inch cakes or 24 cupcakes, similar to a boxed cake mix.
In a large mixing bowl, take your cake mix and add in 3/4 cup water, 2 tsp vanilla, 1/2 cup softened butter, and 3 eggs. Combine well and bake on 350 degrees until toothpick comes out clean. For 8" cakes 20-25 mins and for cupcakes 12-15 mins.
In a large mixing bowl, take your cake mix and add in 2 cups cold water, 2 tsp vanilla, 2 tbsp vinegar, and 3/4 cup of oil. Combine well and bake on 375 degrees for 20-25 mins for 8" cakes or 11-13 mins for cupcakes.
Sources: Adapted from Chickens in the Road and A Thrifty Mom