You’ll Need:
2 cups of flour.
1 ⅓ cups of sugar.
3 tsps of baking powder.
1 tsp of salt.
½ cup of shortening.
1 cup of milk.
2 tsps of vanilla.
2 eggs.
1 ⅓ cups of sugar.
3 tsps of baking powder.
1 tsp of salt.
½ cup of shortening.
1 cup of milk.
2 tsps of vanilla.
2 eggs.
How to:
In a large bowl, mix together the flour, sugar, baking powder and salt. Stir in the shortening, milk, vanilla and eggs and beat for 2 minutes on medium until well combined.
Beat in the eggs for 30 more seconds and transfer the batter to a greased 13×9 pan.
In a preheated oven to 350° bake for 35 minutes and enjoy!
Easy, peasy and quick! You can use any topping you like. The good thing about this cake is that you probably have all the ingredients in the house! Try it, you will love it.
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INGREDIENTS
2 (15 oz) cans pitted dark sweet cherries in syrup
1 (15 oz) box white cake mix
1 cup flour
1 cup sugar
1 cup sour cream
4 egg whites
¾ teaspoon salt
1 ⅓ cup water
2 tablespoons oil
2 teaspoons vanilla
PREPARATION
Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter or cooking spray, set aside.
Blend cake mix, flour, sugar, and salt together in a bowl. Set aside.
In a separate bowl, mix together sour cream, egg whites, water, oil, and vanilla. Fold dry ingredients into wet. Beat on medium speed for 3 minutes, scraping sides of bowl after 2 minutes.
Pour batter into greased baking dish. Spoon cherry pie filling over top of batter, and gently spread to edges.
Bake for 45-50 minutes. Cool completely before serving.
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Ingredients:
2 cups white sugar
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
1/2 cup cocoa
1 cup milk
4 tablespoons butter
1 teaspoon vanilla extract
How to make it:
Grease an 8×8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares.
From: http://easyrecipesly.com/old-fashioned-chocolate-fudge/
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