No Cake Mix ? No problem !

senior chef

Member
This cake recipe is so simple to make and it is deliciously moist.

Chocolate cake for an 8 X 8 inch cake pan.
Pre-heat oven to 350 F. set an oven rack in center of oven.

1+3/4 cup of A.P flour
1 cup sugar
1/4 cup Hershey's cocoa
1 tsp FRESH baking soda,
1/2 tsp salt
Blend well and set aside.
*****************
1 cup water
1/2+ 2 TBLSP veg oil
1 TBLSP white vinegar
1 tsp vanilla extract
**********************
lightly grease/butter 8X8 cake pan
When oven is up to temp, mix liquids with dry ingredients.
scrape all cake mix into cake pan and put on center oven rack.
bake for aprox 27-29 minutes OR until toothpick comes out clean when inserted into CENTER of cake.
NOTE: at the very 1st sign of cracking, quickly remove cake to a cooling rack. When at room temp, cover it tightly with plastic wrap.
NOTE: frosting is optional.
NOTE: if using a Bundt pan, increase all ingredients by 50%. Oven baking time will also increase.
 

senior chef

Member
@senior chef....Moist Lemon Cake? Now you're talking....yummo! Recipe please?
I always make a lemon "pudding ring" but for simplicity, it will be a regular cake.


Please read ENTIRE recipe before proceeding.
you have two choices, a bundt cake OR a double layer cake. Baking times vary dramatically.

Pre-heat oven to 325 F with oven rack on center/low

1 cup canola oil
3 whole eggs
1+1/3 cup whole milk
1 tsp vanilla extract
1+1/2 TBLSP FRESH lemon juice
2 TBLSP freshly grated lemon zest
************************************
2 cups white sugar
2 cups A.P. flour
1 tsp fresh baking powder
1/2 tsp baking soda
1 tsp salt
***********************
combine dry ingredients, set aside.
********************************
In large mixing bowl, and using an elec mixer, whip liquids and zest for 2 minutes. (zest must be grated on the finest/smallest opening of you grater.)

combine wet and dry ingredients. stir and fold until well combined.

grease/butter a bundt pan OR two 9 inch round cake pans

Pour/scrape cake mix into bundt/tube pan. OR two 9 inch round cake pans.
Put in oven and bake for aprox 51-53 minutes(for a BUNDT cake) or until toothpick comes out clean.

OPTIONAL: You may elect to use two 9 inch round cake pans. BUT baking time will decrease dramatically to 22-26 minutes

If using two round cake pans you will want to frost the cake into a double layer with the following frosting.
1/2 cup butter, softened to room temp
1 8 oz pkg of cream cheese
4 cups confectioners sugar
1 TBLSP FRESH lemon juice
1/2 tsp fresh lemon zest
1 tsp vanilla extract

In a lg mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy
Add remaining ingredients, mix well, then frost cake.

TIP: You know how cakes rise up in the center creating a dome ? Well, if you buy "BAKE-RIGHT" baking strips to wrap around your round cake pans prior to baking the dome will be very much lower.

TIP: to get a cake without crumbs showing through, it is often necessary to frost it TWICE.
frost 1st time, then chill for 20 minutes. THEN frost a second time.
 
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I always make a lemon "pudding ring" but for simplicity, it will be a regular cake.


Please read ENTIRE recipe before proceeding.
you have two choices, a bundt cake OR a double layer cake. Baking times vary dramatically.

Pre-heat oven to 325 F with oven rack on center/low

1 cup canola oil
3 whole eggs
1+1/3 cup whole milk
1 tsp vanilla extract
1+1/2 TBLSP FRESH lemon juice
2 TBLSP freshly grated lemon zest
************************************
2 cups white sugar
2 cups A.P. flour
1 tsp fresh baking powder
1/2 tsp baking soda
1 tsp salt
***********************
combine dry ingredients, set aside.
********************************
In large mixing bowl, and using an elec mixer, whip liquids and zest for 2 minutes. (zest must be grated on the finest/smallest opening of you grater.)

combine wet and dry ingredients. stir and fold until well combined.

grease/butter a bundt pan OR two 9 inch round cake pans

Pour/scrape cake mix into bundt/tube pan.
Put in oven and bake for aprox 51-53 minutes(for a BUNDT cake) or until toothpick comes out clean.

OPTIONAL: You may elect to use two 9 inch round cake pans. BUT baking time will decrease dramatically to 22-26 minutes

If using two round cake pans you will want to frost the cake into a double layer with the following frosting.
1/2 cup butter, softened to room temp
1 8 oz pkg of cream cheese
4 cups confectioners sugar
1 TBLSP FRESH lemon juice
1/2 tsp fresh lemon zest
1 tsp vanilla extract

In a lg mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy
Add remaining ingredients, mix well, then frost cake.

TIP: to get a cake without crumbs showing through, it is often necessary to frost it TWICE.
frost 1st time, then chill for 20 minutes. THEN frost a second time.
@senior chef they sound mouth wateringly good
I know this is stretching our friendship but would you also have a Vanilla Cake Recipe please?
I figure who else will I ask except @senior chef 😇
 

Ruth n Jersey

Well-known Member
@senior chef your chocolate cake sounds really good. In my family moistness is the deciding factor in keeping a recipe.
I was wondering if you have ever made the chocolate cake that calls for mayonnaise?
I think the recipe has been around for years.
I'm also interested in your take on different kinds of cocoa. Now they have come out with special dark and I think there is a Dutch type also.
Do you prefer one over the other?
It is so nice to have a chef in the house. I hope you don't mind me picking your brain.
I've been baking since I was about 10 years old and it is one of the most satisfying pastimes I have done.
There is always something new to learn.
 

senior chef

Member
@senior chef your chocolate cake sounds really good. In my family moistness is the deciding factor in keeping a recipe.
I was wondering if you have ever made the chocolate cake that calls for mayonnaise?
I think the recipe has been around for years.
I'm also interested in your take on different kinds of cocoa. Now they have come out with special dark and I think there is a Dutch type also.
Do you prefer one over the other?
It is so nice to have a chef in the house. I hope you don't mind me picking your brain.
I've been baking since I was about 10 years old and it is one of the most satisfying pastimes I have done.
There is always something new to learn.
My mother used to make a chocolate cake using mayonnaise, it was ok I guess but not my favorite.
The choice of cocoa is mostly a matter of personal taste. And it all depends upon the recipe. Regular cocoa has a more pronounced acidic flavor than "Dutched". I much prefer using bars of unsweetened chocolate for many deserts. When I make a chocolate crème pie, for example, I use a combination of semi-sweet chocolate chips and unsweetened chocolate.
If I want to make a ganache to top an éclair, I'd use a 4.2 ounce bar of Hersheys Milk chocolate + heavy cream.
I'm sure there are numerous articles on types and uses for cocoa on Google. it would take pages and page to go into detail.
 
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