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Cake Mixes from Scratch and Variations

Reviewed: Oct. 4, 2012
I made this recipe today [yellow cake with organge extract] but I made one important change: the way the batter is mixed. I hate to cut in and thought there might be a way to avoid it. Here is the streamlined version: Wisk together/stir together/sift flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the center and add shortening, milk, extract, and eggs. Mix on low for 1 minute, scraping bowl as needed. Increase mixer speed to high and beat two minutes longer, scraping bowl down as needed. Pour into prepared pan and bake. The cake was light,moist, and tasty. Adding more or even double the extract is not a bad idea; my cake was very lightly orange flavored. I read a number of reviews and have some suggestions for those of you who had trouble with this recipe: 1. Check your baking powder. Is it outdated? Also shake your baking powder before measuring it or it may not leaven correctly. 2. Time yourself when mixing. You may think you've mixed the batter for 2 minutes, but have you really? Try this recipe--you may never open another box of cake mix!
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