Tuesday, March 16, 2010

Make Ahead Freezer Cake Mix


Source: Cook's Country Magazine

How could it get any easier than this & a homemade cake too!!!
Can also be used for cupcakes Bring along our lovely loaf pans to the lake for a very versatile transportable dessert!

2 cups white sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry powdered milk
1 tbsp. baking powder
1 tsp salt
16 tbsp. un-salted butter (2 sticks) cut into 1/2" pieces & chilled
1 tbsp. vanilla extract
Process sugar, flours, milk powder, baking powder & salt in food processor for 15 seconds to combine. Add butter & vanilla & pulse until it resembles coarse meal. Freeze in ziploc qt. bags for up to 2 months!
You can make a 2nd batch of mix without cleaning up your processor- which makes for 2 cakes- ready in your freezer!
To make Two 9" layer cakes:
1. Prepare pans- adjust to middle rack position and heat oven to 350 degrees. Grease & flour 2- 9" round cake pan,2-8x8 pans (350* for 30-35 minutes), 1-9x13 pan (350*35-40 minutes), 1-bundt pan (350* 40-45 minutes) or 24 reg.size cupcakes (350* 20-25 minutes).
2. make cake with mixer on medium speed, beat prepared cake with 1 1/4 cups warm water (about 110 degrees) and 2 lrg. room temperature eggs until smooth- about 2 minutes. DO NOT OVER MIX! Scrape batter into prepared pans & bake until toothick comes out clean- approx. 30/35 minutes.
Cool cakes in pans 10 minutes- then turn onto wire racks & cool 1 hour.

Prepare cake "Make Ahead Yellow Mix"- pulsing 2 tbl. grated lemon zest with 1 tsp. sugar before adding remaining ingredients to food processor.

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