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06-06-2013, 09:08 AM
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#21
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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Not to mention another one pan cake recipe would KA... 
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Give us this day our daily bacon.
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06-06-2013, 09:12 AM
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#22
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,154
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Took me a second...ROFL!!!!!
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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06-06-2013, 09:52 AM
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#23
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,704
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Quote:
Originally Posted by PrincessFiona60
LOL!! I use KA recipes in my KA mixer...my sister's name is Kelly Anne...
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Does Kelly Anne have an in the pan yellow cake recipe??? I'll check the KA website...
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-07-2013, 12:04 AM
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#24
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,154
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Quote:
Originally Posted by Andy M.
Does Kelly Anne have an in the pan yellow cake recipe??? I'll check the KA website...
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Not likely...I don't think she even knows what a stove or oven are. A fridge holds Coca Cola, food comes from delivery or drive through.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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10-31-2014, 11:40 AM
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#25
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,704
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Update
Finally got around to this project again. I gave up on a one pan classic yellow cake and decided to focus on a great recipe instead.
I searched a ton via Google and collected recipes from the King Arthur site, Pillsbury, Martha Stewart and DC. After some thought, I went for a Martha recipe as her quick chocolate cake recipe was such a winner.
The recipe was for two 9" cake pans. I made the full recipe and put it into one 9" springform pan. I didn't use all the batter. I suspect this decision may result in a less than great result as I had to bake it for a really long time. If I use this recipe again, I'd halve it.
I plan on topping the cake with a chocolate glaze and we'll have it for dessert after dinner tonight with my daughter and her family. I'll let you know how it came out.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-31-2014, 04:16 PM
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#26
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Executive Chef
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,126
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I find that a recipe that calls for a 9x13 or 2-8" pans does well in a 10" round pan.
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10-31-2014, 04:42 PM
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#27
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,913
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Quote:
Originally Posted by bakechef
I find that a recipe that calls for a 9x13 or 2-8" pans does well in a 10" round pan.
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bc, I am so glad this subject came up. I presently have two aluminum 8" cake pans. They work fine for me, but I would like to get new ones. Preferably darker ones. So, should I stick with the 8" or go up to the 9"? Most of the cakes I make have a lot of batter. I am going to be making a lemon poppy seed cake with cream cheese frosting and the directions call for a large loaf pan. I want to make it a layer cake. Which pans should I go for?
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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10-31-2014, 07:39 PM
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#28
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,704
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Quote:
Originally Posted by bakechef
I find that a recipe that calls for a 9x13 or 2-8" pans does well in a 10" round pan.
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The cake turned out dry and dense as I suspected. It also didn't taste all that good. It had the texture of bread. Next time I'll try one of the other recipes without fiddling so I have a better chance at success.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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10-31-2014, 07:53 PM
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#29
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,913
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Quote:
Originally Posted by Andy M.
The cake turned out dry and dense as I suspected. It also didn't taste all that good. It had the texture of bread. Next time I'll try one of the other recipes without fiddling so I have a better chance at success.
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Sorry to hear that Andy. I still say the best Chocolate Cake is Hershey's. On the back of the Hershey cocoa can. It is even more richer tasting if you use the Dark Chocolate Special cocoa. So moist and light. Even their frosting recipe is perfect. Not too sweet and real chocolate tasting. You will find it right below the cake recipe. Or you could go to the Hershey site.
https://www.hersheys.com/celebrate/h...l.aspx?id=8108
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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10-31-2014, 07:55 PM
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#30
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,704
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Quote:
Originally Posted by Addie
Sorry to hear that Andy. I still say the best Chocolate Cake is Hershey's. On the back of the Hershey cocoa can. It is even more richer tasting if you use the Dark Chocolate Special cocoa. So moist and light. Even their frosting recipe is perfect. Not too sweet and real chocolate tasting. You will find it right below the cake recipe. Or you could go to the Hershey site.
https://www.hersheys.com/celebrate/h...l.aspx?id=8108
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Thanks Addie but I'm ISO a yellow cake.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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ISO - One Pan Yellow Cake Recipe
Andy M.
I recently posted a chocolate cake recipe, [URL]http://www.discusscooking.com/forums/f104/dinner-sunday-2nd-june-2013-a-85786.html#post1271578[/URL] that was, a.) smaller in size to fit into an 8" or 9" square pan and, b) a one pan recipe where you mix the recipe in the baking dish and pop it into the oven. Perfect for a lazy baker like me.
I've been searching and cannot find the yellow cake equivalent. Can any of our baking experts offer a helping hand or am I out of luck because "yellow cakes are different"?
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