Tuesday, March 3, 2009

Everyone needs cake!


Since I discovered that my baby is lactose intolerant (hopefully she'll grow out of it) I've had to restrict what I eat if we're going to have a happy baby. However, since I'm the family baker I've started branching out with my recipes, trying to find treats that everyone can enjoy. This recipe was cross-posted at The Chow Review.


This recipe is adapted from Better Homes and Garden's 75th Anniversary Edition cookbook. Originally, this was the Yellow Cake recipe, with the Simple White Frosting. My family liked how the edges of the cake were a little crispy, but the cake itself was moist like a breakfast muffin, but not as dense. If the only yellow cake you've had is from a box, try this one! I'm always surprised how it's not very much extra work to make a cake from scratch, but the quality is so much improved that it's almost unrecognizable when compared to a mix.

The frosting is from the same cookbook, their "Creamy White Frosting." It already called for shortening, so I just subbed non-dairy creamer for the milk.



This is the first time I've tried subbing non-dairy creamer for milk, and it worked well. Definitely a different taste from dairy, but also a different taste from soy milk (which can be a good thing in baking.) A friend with Crohn's disease taught me- she uses non dairy cream and water in a 1:3 or 1:1 ratio for her baking. It's inexpensive, and a good substitute for dairy in most recipes. She even uses it for crepes.

Oh. And about the very green frosting. You see, Ernie managed to fill up her ball jar on Saturday, and chose a cake for her treat. With green frosting. It's St. Patrick's Day, a little early!



Yellow Cake

Ingredients:
3/4 cup shortening
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
1 1/2 tsp vanilla
1/4 to 3/4 cups non-dairy creamer plus enough water to equal 1 1/4 cups total

Sift together dry ingredients and set aside.

In stand mixer, cream shortening and gradually add sugar. Beat on medium for minutes more, and add eggs one at a time, then beat in vanilla.

Alternately add non-dairy creamer mixture and dry ingredients, beating just enough to mix after each addition.

Spread batter into greased and floured pans.

Bake at 375 degrees. 20-25 minutes for 9" pans, 30-35 minutes for 8" pans, or 25-30 minutes for a 13x9" pan, or until a toothpick inserted in the center comes out clean. (I used square pans, and needed 30 minutes- I don't know if it was my pan size or the substitutions. Just a heads up.)

Creamy White Frosting

Ingredients:
1 cup shortening
1 1/2 tsp vanilla
1/2 tsp lemon, orange, or almond extract (I just used more vanilla)
8 drops food coloring
4 1/2 cups SIFTED powdered sugar
3-4 Tbsp non-dairy creamer

Cream shortening in mixer bowl, then add vanilla and other extract, and food coloring. Slowly add half the powdered sugar. Add 2 Tablespoons non-dairy creamer, and gradually beat in remaining powdered sugar. Add more non-dairy creamer to reach spreading consistency.

This makes enough to frost top and sides or two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2- inch cake.)


2 comments:

Simone said...

Myrnie, I can't take it anymore, your recipes just look too good. BTW you won the wooden egg giveaway. Let me know if you want the larger or the smaller eggs.

Elizabeth G. said...

Oh, man! Now I am hungry!

As for a good milk substitute... My daughter use to be highly allergic to milk, but has since grown away from that quite a bit. Have you ever tried coconut milk? It works well, too! Just a thought.

Hope you are having a nice day -

God bless,
Elizabeth