Any good recipes for a moist vanilla cake that i could make from scratch?

These are the things that I don't have:





*Crisco


*yogurt


*sour cream


*butter milk





All the recipes that I've seen so far have the ingredients i don't have. Is there any chance i could have a moist cake? Could i just add milk instead? If so, how much?Any good recipes for a moist vanilla cake that i could make from scratch?
MOIST WHITE CAKE





2 c. sugar


4 eggs


1/2 c. Crisco-- try butter just add 3 tbsp mayo


2 c. flour


2 tsp. baking powder


1 tsp. vanilla


1 c. milk





Mix all above together. Grease and flour 2 tins or 1 (9x12) cake pan. Bake at 350 degrees for 30 minutes.Any good recipes for a moist vanilla cake that i could make from scratch?
Classic White Cake





Ingredients:


2 cups unbleached all-purpose flour


1 tbsp. baking powder


1/2 tsp. salt


12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature


1 1/2 cups sugar


2 tsp. vanilla extract


1 cup milk


5 egg whites, at room temperature








Instructions:


Position a rack in the middle of an oven and preheat to 350潞F (180潞C). Butter and flour two (2) round 9 x 1 1/2 inch deep cake pans.





In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla extract. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.





In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.





Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.





Makes 2 (9-inch) cake layers








Source: DianasDesserts.com


Date: November 17, 2003
FRENCH VANILLA CAKE


Duncan Hines yellow cake mix


2 eggs


1 stick butter


1 tbsp. vanilla


1 box powdered sugar


1 pkg. cream cheese


2 eggs


1 tsp. vanilla





Mix 2 eggs, butter and vanilla; will be thick. Pour in oblong pan, greased and floured. Mix powdered sugar, cream cheese, 2 eggs and teaspoon of vanilla. Pour on top of other mixture. Bake at 350 degrees for 50 to 55 minutes.





VANILLA CHIFFON CAKE





1 c. flour


1/2 c. sugar


1 1/2 tsp. baking powder


1/4 tsp. salt


4 eggs, separated


1/4 c. oil


1/4 c. water


1 tsp. vanilla


1/2 tsp. cream of tartar


1/2 c. sugar





Combine first 4 ingredients in small bowl. Make a well in center; add egg yolks and next 3 ingredients. Beat at high speed 5 minutes until smooth. Combine egg whites and cream of tartar in large bowl. Beat until soft peaks form. add 1/2 cup sugar, 2 tablespoons at a time. Beat 4 minutes at medium speed until stiff peaks. Pour egg yolk mix in a thin stream over egg whites; gently fold yolk mix into whites. Pour batter into ungreased tube pan. Spread evenly. Bake 375 degrees for 1 hour until it springs back. Remove from the oven. Invert the pan. Cool completely. Serves 16.





CHOCOLATE AMARETTO FROSTING


Submitted by: Andi


Prep Time: 15 Minutes


Ready In: 25 Minutes


Yields: 12 servings





INGREDIENTS:


12 (1 ounce) squares semisweet


chocolate, chopped 3/4 cup amaretto liqueur


1 cup butter, cut into pieces





DIRECTIONS:


1. In a saucepan over low heat, combine chopped chocolate and amaretto. Stir constantly until the chocolate is almost melted, then remove from the heat and continue to stir until the





chocolate is completely melted. Beat in the butter, one piece at a time until smooth. Refrigerate until frosting is of a spreadable consistency.





FRENCH SILK FROSTING


Submitted by: Ginger


Yields: 12 servings





';A nice light chocolate frosting that has the appearance of silk.';


INGREDIENTS:


2 2/3 cups confectioners' sugar


2/3 cup butter, softened


2 (1 ounce) squares


unsweetened chocolate, melted


3/4 teaspoon vanilla extract


2 tablespoons milk





DIRECTIONS:


1. In a medium bowl, blend confectioners sugar, butter, melted chocolate and vanilla on low speed. Increase speed to high. Gradually add milk; beat until smooth and fluffy.
SUPER MOIST CHOCOLATE CAKE





1. 5 cups of all purpose flour (can substitute with wholewheat flour)


3 tablespoons of sifted good quality cocoa


1 teaspoon baking soda


1 cup white or vegan brown sugar


0. 5 teaspoon salt (optional)


5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)


1 tablespoon white vinegar


1 teaspoon vanilla extract


1 cup cold water





By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.


1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.





2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.





3. Pour the water into the bowl, over all of this--- making a great big mess.





4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.





5. Bake at 350 for about half an hour, test with a fork.





Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!





TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!





Preparation time: 15 min. + 30 min. bake.





Submitted by: kph








CHOCOLATE MOIST CAKE





2 c. flour


1 1/2 cups sugar


1 tsp. salt


1 tsp. baking powder


2 tsp. baking soda


3/4 c. cocoa


1 c. oil


1 c. hot coffee


1 c. milk


2 eggs


1 tsp. vanilla





FROSTING:





1 pkg. cream cheese


1 tbsp. milk


1 1/2 c. powdered sugar





Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.


When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.





CREAM CHEESE CAKES





CRUST:





1 pkg. Duncan Hines Moist Deluxe Yellow Cake Mix


1/4 c. butter, softened





Combine and beat at low for 1 minute (will be crumbly). Put approximately 2 teaspoons mixture in each cake, don't press.





FILLING:





2 (8 oz.) pkgs. cream cheese (soft)


3 eggs, beaten


3/4 c. sugar


1 tsp. vanilla





Mix together until smooth. Spoon on crust and bake 20 to 25 minutes.





TOPPING:





1 1/2 c. sour cream


1 c. sugar





Mix and put on each and bake 5 minutes. Cool and top with cherry pie filling.





DELICIOUS YELLOW CAKE





1 box Duncan Hines moist deluxe butter recipe cake mix





Mix and bake as directions on box. I use two 8 inch cake pans.





1 lb. box or bag of light brown sugar


1 c. canned cream





Cook until it forms a soft ball in cold water.





1 tbsp. vanilla





Beat until it will spread easy. You may have some icing left. If so, put it on a dish the kids will love it.





UPSIDE DOWN CAKE





1/3 c. butter


1/2 c. brown sugar


1 #2-1/2 can pineapple or peaches


1 sm. jar maraschino cherries


1/4 lb. whole pecans


1 can moist coconut (optional)





Melt butter in 10 inch heavy skillet or 9 inch pan. Do not overheat. Sprinkle brown sugar over melted butter. Arrange canned fruit over the sugar mixture, filling the centers with maraschino cherries and filling in between the circles of fruit with pecans. Sprinkle moist coconut over all. If you use peaches, place cherry in center of each peach and lay cut side down. Fill in with nuts and cover with coconut. Pour cake batter over all.





Cake Batter:


2 eggs, beaten


2/3 c. sugar


6 tbsp. fruit juice


1 tsp. vanilla


1 c. cake flour (sift before measuring)


1 tsp. baking powder


1/4 tsp. salt





Beat eggs until fluffy. Then add sugar and beat until thick and lemon colored. Beat fruit juice and vanilla all at once. Sift cake flour, baking powder and salt together and beat into egg mixture. When cake has baked, immediately turn upside down on serving plate. Keep pan on plate for a few minutes, so that the brown sugar mixture will run down over cake instead of sticking to pan. Serve warm or cold, though you may decide it tastes better served warm with plain or whipped cream. Serves 6 to 8. Bake at 350 degrees in preheated oven for 45 minutes.