claire797

Yellow Cake After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection. This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake. 2 large eggs, room temperature 1/4 c whole milk, room temperature 1 tsp good vanilla extract 1 c plus 2 T sifted plain cake flour 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, softened, each stick cut into 8 pieces Preheat oven to 350. Butter and flour a 9 inch round pan. Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients. With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds. Pour batter into prepared pan and bake for about 20 minutes. ( RG744 )

Yellow Cake After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection. This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake. 2 large eggs, room temperature 1/4 c whole milk, room temperature 1 tsp good vanilla extract 1 c plus 2 T sifted plain cake flour 3/4 c sugar 1 tsp baking powder 1/4 tsp salt 1/2 c unsalted butter, softened, each stick cut into 8 pieces Preheat oven to 350. Butter and flour a 9 inch round pan. Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients. With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds. Pour batter into prepared pan and bake for about 20 minutes. ( RG744 )

Where is she staying?

It would probably be good -- don't know. A quick bit of Googling did reveal a lot of different Pepsi Cakes. So you could probably bake it into *something*. I like the idea of the peanut butter frosted Pepsi cake -- the homage to the Southern classic, Peanuts and Pepsi.

Attention Mommietalk Moms! Have I got a book for you!

I use Kikkoman too so I couldn't tell you whether or not the cheaper soy sauces were any tastier or had more MSG. All I know is that soy sauce has naturally occuring MSG and it seems adding more would be overkill. Then again, I haven't tried putting Accent on my fried rice so maybe that would make a good thing better. MSG is one of those ingredients that I feel evil using -- kind of like lard. There's that feeling someone's going to come in the kitchen and yell "Ah HA!".

Soy Sauce is key. And if you add soy sauce, you've got the MSG covered. Do you really need more?

Or somebody.....

How clever of you to go to the guy's son. Very slick. Now I'm itchin' to go make some food-coloring tinted donuts.

snort.

I don't think so. But, I'll see if I can find out for sure... I have a mental image of the Tremors careening down 620 eastside in a tricked out '70 chevelle SS 454 while the Mission Impossible theme plays louder than the hangover humming 'round Sheriff Maspero's head...... edited for auto specs by dear spouse..... Man I'm boring. I just had an image of Tremor standing at the counter charmingly enquiring about the color. Or maybe he'd be tricky and say something like "So how many sweet potatoes do you use in the dough?" or "Sweet potato shipment out back. Better go check it." then see if anyone flinches.

Back when Mr. Moehring started making Round Rock Donuts, I imagine the color really did come from the yard eggs. However, these days, I see no way they could even buy all the yard eggs it would require to pop out as many donuts as they do each day. Plus, if the color was still from the egg yolks, you wouldn't have the consistency of color that is present. Just a speculation, but I'll bet they use food coloring. So you don't think there's sweet potato in the dough? I can't remember where I heard that.....

Maybe you could put Pop Rocks in the Kitty Litter cake. When they start popping in the kids' mouths, you can say that the kitty had worms and the pop rocks are live worms that came through in the poop. If you're going to be disgusting, why not go all out?

I'm not convinced that's really her. If that's Rachel Ray, then I'm Nigella Lawson.

I just knew I liked you guys. We have everything TMBG has ever done. Scott sings Dr Worm to the kids all the time. I went bowling with them once.

You guys like They Might be Giants? Wow. I knew I should have been there.

Ah! Thanks! Varmint, you look great. Hope you're finished with the diet. You don't look like you need to be on one.

Any pictures of Varmint?

I'm jealous. I'll be sitting her watching SVU wishing I was there.

I've met Mark on several occasions, and can vouch for this. Mark, I've never met you but I think I'd like you . As for Andrea, I have met her and like her. To her credit, she is introducing people to wine. Sure, she recommends a lot of plonk, but in my experience I've had to drink plonk to learn to appreciate non-plonk.

Thanks! You said it!

I think they're actually kind of a gold ;).

I used to read it when I was in my twenties and just getting into wine. Now I feel old and jaded. It is fun to come up with your own "Wine-X" style reviews.

So does anyone know why the Round Rock Doughnuts are orange? Do they use sweet potatoes or is it really their "farm fresh eggs"? Also, pchef. We did try Ventana. It was very good, but nobody ordered dessert! Can you believe that?

That's astounding! I grew up in Mallomar-free Texas, but still knew *of* them. I think Laverne and Shirley ate them.