Moist White Cake Recipe

I found this very easy Moist White Cake on Cooks.com.  This is a great recipe that doesn't call for a ton of egg whites (I hate this because I feel like I'm wasting eggs - most I found call for 6 and most times I'm doubling recipes so that is a whole carton of eggs!).  This is a simple one to make and comes out perfect.

Ingredients:

2 Cups Flour

2 tsp Baking Powder

1/2 tsp Salt

1/2 Cup Shortening (I used White Crisco)
2 Eggs

1 1/2 Cups Sugar

1 tsp Vanilla (You could use clear to keep your cake White)

1 1/4 Cup Milk

Pre Heat Oven to 350F.

Mix shortening, eggs, sugar, vanilla and milk.  Then mix flour, baking powder and salt in another bowl.  Then add dry ingredients to other mixture.  Pour into a well greased 9 x 12 pan.

Bake at 350F for 40 minutes (20 -25 minutes for cupcakes).

ALEXIS NOTES: Instead of greasing my pan I now ONLY use Cake Release by Wilton.  I swear by it, so many times I've had cakes not come out when greased but when I use Cake Release EVERY TIME it comes out right.  You can pick up at Walmart or Michael's it's less then $3 and you only use the size of a nickel each time ... WORTH every penny which is about what it cost each time!

More Fall Flavors ... Yummy Recipes!!!

As most of you know by now I love the fall flavors! For you non pumpkin fans I threw in an apple one also :). Enjoy I promise you'll love these both!

For the love of PUMPKIN!!! Yes you know my love I can't deny it.

The Worlds Best Pumpkin Pancakes (They named it this, but it was so YUMMY)

2 cups all purpose flour

3 tablespoons. packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 3/4 cups milk

3 eggs, lightly beaten

3/4 cup canned pumpkin

1/4 cup cooking oil

1. In a large bowl combine flour and other dry ingredients. In a second bowl combine eggs and remaining ingredients. Stir milk mixture into flour mixture until slightly lumpy.

2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1 quarter cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

ALEXIS NOTES: This was super easy I then shaped them with a stem at the top to look like a pumpkin! I also added in some pumpkin spice to give it that extra umph!! Cole & I loved it and had the left overs the next day!

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And for Cole's schools church they had a "GERMAN" theme dish. So I researched all night long, I work Saturdays nights until 3am and I was a google fool. You would think me being German I would have one in my back pocket. I didn't want to do sauerkraut like everyone else. So I found this AMAZING dish. Ok so you know how competitive I am when you say we're having a GERMAN dish bake off I'm doing a German dish! So guess what won a FREAKING pumpkin cheesecake!!! Well crap if I knew it was just for taste I would have made a FREAKING cheesecake also who can compete with that!!! So yes I was PEEVED but my dish ROCKED!!

German Apple Cake

• ¾ cup all-purpose flour
• 1/3 cup packed light brown sugar
• 2 tsp ground cinnamon
• 6 tbsp butter, cut into pieces
• 2 Granny Smith apples
• 12 tbsp butter, at room temperature
• ¾ cup packed light brown sugar
• grated zest of 1 lemon
• 3 large eggs
• 1¼ cups all-purpose flour
• 3/4 teaspoon baking powder
• 1¼ tsp salt
• 3 tbsp whole milk

Special Equipment:

• 8in (20cm) springform pan
• Wire rack

Directions

1. To make the topping, mix the flour, sugar, and cinnamon in a bowl. Add the butter and rub it in. Shape into a thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat the oven to 375°F (190°C). Butter an 8-in (20cm) springform pan and line the bottom with wax paper. Peel and core the apples, and cut them into wedges.

3. Beat the butter, sugar, and lemon zest together until pale and creamy. Beat the eggs, one at a time, into the butter mixture. Sift the flour, baking powder, and salt together. Add to the bowl, along with the milk, and mix until smooth.

4. Spread half of the batter into the pan. Top with half of the apples. Repeat. Grate the streusel over the apples.

5. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let stand on a wire rack for 10 minutes. Remove the sides of the pan and cool. Serve warm or cold.

ALEXIS NOTES: Now if I was making this for home I would use whole wheat flour and sugar substitute. I didn't have a lemon so I used lemon juice and 3 apples. It was freaking awesome, I should have won ... hehe. ALSO I would skip the wax paper on the bottom it made for non pleasant looking appeal when you cut it up and serve it. Plus it kind of stuck to it. I say butter the bottom and it's good to go!

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