need to now how to make a cake out of bleached flour today please husbands birthday today help please?

Question

help need resipe for cake

Answer 1

TETA TONI's CHOCOLATE CAKE:
1/2 cup margarine (softened)
2 eggs
1 1/2 cups sugar
1/2 cup HERSHEY'S cocoa
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk
1 teaspoons vanilla extract
1 cup boiling hot water
In a large bowl cream together margarine, eggs, sugar and cocoa until fluffy.
In seperate bowl, sift together flour, baking soda and salt; add to butter mixture. Beat in milk and vanilla extract.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
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CHOCOLATE FROSTING:
1/2 cup butter (softened)
1 3/4 cup confectioners sugar
1/4 cup Hershey's cocoa
1 teaspoon vanilla extract
3 Tablespoons cold water
Cream all ingredients together until spreading consistency.

Answer 2

Ingredients:

4 cups unbleached all purpose flour -- spoon into measuring cup and level to top
3 tsps baking powder
1 tsp salt
2 cups (4 sticks) unsalted butter (use cold; does not have to be at room temperature )
2 cups sugar -- or superfine sugar
3 large eggs -- (use cold; does not have to be at room temperature )
1 1/2 cups whole or 2% milk (use cold; does not have to be at room temperature)
1 tbsp vanilla extract with 1/2 tsp almond extract or 1 teaspoon orange or lemon extract or 1 tablespoon grated orange or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil

NOTE: Cake is mixed using a 325 watt KitchenAid Mixer. If you are using a more powerful one, adjust the mixing times downward or use the descriptions rather than mixing times with the instructions, otherwise the baked cake will fall apart and/or crumble or dome in the middle from overmixing.

Instructions:

Position the oven shelf in the middle of the oven. Preheat the oven to 350 and grease two 9-inch, preferably light colored pans.

In a medium bowl, whisk together the flour, baking powder, and salt; set
aside.

Beat the butter with a stand mixer low until softened. (If the butter is cold, it will warm quickly from the beaters). Add the sugar in a steady stream at the side of the bowl. Increase speed to medium and beat for 3 minutes until light yellow and fluffy. Stop the mixer and scrape the side and bottom of the bowl with a large rubber spatula.

With the mixer on low, add the eggs one at a time and beat for 20 seconds after each addition. After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. ) Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.

With the mixer on low, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour. Add the flour and liquid ingredients in increments quickly; do not wait in between additions too long as you don't want to overmix the batter. (If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)

Add in extracts and beat for 1 minute or until smooth. The batter should be thick and fluffy.

Divide the batter in the prepared baking pans (should fill 1/2 full) and lighty smooth the tops. Bake for 40 to 45 minutes or until the top feels firm and gives slightly when touched and will shrink sslightly from the side of the pan. The cake will be slightly browned. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. The cakes will have a slight dome and small cracks on top right when it comes from the oven, but as the cakes cool, they will flatten on top and the tiny cracks will disappear.

Remove cakes to cool on wire racks for 10 minutes and then unmold onto wire cake racks to cool throughly. Be careful, the cakes are delicate when warm.

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Answer 3

Here you go, there are a number of cakes all using all purpose bleached flour.

You'll also find a nice substitution chart for recipes that include cake flour.

Answer 4

Classic yellow cake:
2 1/2 cups all-purpose (bleached) flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine
1 3/4 cups sugar
1 1/2 teaspoons vanilla
2 eggs
1 1/4 cups milk

1. Grease and lightly flour two 8x1 1/2 inch or 9x1 1/2 inch round baking pans or grease one 13x9x2 inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speedfor 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).
3. Bake in a 375 degree oven for 30-35 minutes or till a wooden toothpick inserted in center comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9 inch cake pan on a wire rack; cool thoroughly. Frost.

Chocolate butter frosting:

1/3 cup butter or margarine
4 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
milk

1. In a mixing bowl beat butter till fluffy. Beat cocoa powder into butter. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
2. Slowly beat in remaining powdered sugar. Beat in additional milk, if needed, to reach spreading consistency. Frost tops and sides of two 8 or 9 inch layers.

Answer 5

does it really have to be a cake from scratch? don't stress yourself and get a mix. seriously. you can make a great cake from a mix that will beat most scratch cake recipes especially when you are new to baking. but if you insist on baking it from scratch, check out the site below.
best bet is to have one from the local bakery handy as a back up.
good luck!

Answer 6

run to the store and just buy a box of cake mix and some icing from the store. It's only a couple of bucks.

Answer 7

www.thecakebible.com/faq.html

this site may help you good luck

Answer 8

meals.com