Quick and Easy Bake Recipes:
Quick and Easy Bake Recipes, For either baking novices or seasoned pros, a dump cake is often a no-brainer. To prepare one, you just dump the constituents into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is simple to make, it is simply as good as a fancy cake. Perhaps this is precisely why dump cakes, including pound cakes, are already popular since way back when.
The secret to your cake is within properly beating the components, so try this advice. Let the butter soften and grab the eggs out of your fridge to warm a little. For an airy batter, beat the softened butter and sugar very well until the creamed mixture looks pale and wispy. Beat eggs and vanilla until all of the streaks have ended. Any curdling you could see will disappear while you beat. Turn off the mixer occasionally and scrape the batter from the sides in the bowl into the path on the beaters, so everything gets thoroughly mixed.
Switch to low speed if you add the dry ingredients to help keep the flour mixture from flying into your air. Since overbeating the flour can toughen a cake, beat only till the batter does not have any streaks. Stir in the chips personally, so the mixer isn’t going to break them.
Be sure this cake is made before it out of your oven. You can use a cake tester, a thin metal wire that has a knob at the top, or perhaps a wooden pick. Gently push the tester in the middle with the cake and pull out. If you see wet batter within the tester, keep baking. If the inspector happens clean, remove the wedding cake from the oven and let it cool. A silky-textured pound cake is delicious and moist via itself, which means you don’t need to frost it. Just slice and
Double Chocolate Pound Cake
One loaf cake or 8 servings
1 1/4 cups all-purpose flour
1/4 cup unsweetened baking
1/2 teaspoon salt
1 cup butter, softened
1 cup sugar
Two teaspoons vanilla
1/2 cup mini chocolate chips
With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour alongside the cocoa and salt into the bowl or onto the sheet of waxed paper. Set aside.
In the large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3-5 minutes. Beat in eggs and vanilla until thoroughly blended, at the least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at the same time, beating just until blended without streaks remain. Stir in chips. Spread batter evenly in prepared pan.
Bake in preheated 325 degrees F oven until cake pulls away from sides of pan and cake tester inserted near centre arrives clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for eight 1/2-inch pan. (If the tester shows brown lightly, you’ve hit a melted chocolate chip. Test again in another spot. To prevent overbaking, remove cake from oven once no light brown batter shows on a tester.) Cool on wire rack 10-20 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto the wire rack. Cool completely. To retain moisture, Store cooled cake in plastic wrap. Serve plain or topped with fruit, frozen goodies or whipped cream, if desired.