PILLSBURY YELLOW CAKE RECIPE RECIPES

Name: Basic Yellow Cake
Prep time: 20 min
Total time: 1 h 55 min
Yield: 15
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 1/3 cups granulated sugar; 3/4 cup butter, softened; 1 1/2 teaspoons vanilla; 3 eggs; 1 1/4 cups milk; 4 oz unsweetened baking chocolate, chopped; 3 cups powdered sugar; 1/2 cup butter, softened; 2 teaspoons vanilla; 1/3 cup milk

BASIC YELLOW CAKE RECIPE - PILLSBURY.COM

Basic Yellow Cake Recipe - Pillsbury.com image

Everyone needs a fluffy yellow cake from scratch in their recipe collection—and it doesn't get much easier than this one. It's light, fluffy and simply delicious. This no-fail homemade yellow cake recipe is quick to prepare and easy to make. With a few steps and basic pantry ingredients, you can have it in the oven in just 20 minutes. This yellow cake with chocolate frosting is a tasty way to make any occasion extra special.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/4 cups milk
4 oz unsweetened baking chocolate, chopped
3 cups powdered sugar
1/2 cup butter, softened
2 teaspoons vanilla
1/3 cup milk

Steps:

Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 60 seconds, stirring every 30 seconds, until melted and smooth. Cool 10 minutes.
In large bowl, beat remaining Frosting ingredients with electric mixer on low speed until creamy. Gradually beat in melted chocolate until well blended. Immediately spread on cake.

Nutrition Facts : Calories 460 , CarbohydrateContent 61 g, CholesterolContent 80 mg, FatContent 4 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 43 g, TransFatContent 1/2 g

COCONUT CAKE RECIPE - PILLSBURY.COM

Coconut Cake Recipe - Pillsbury.com image

This easy coconut cake recipe is bursting with the Coconut Cake's signature nutty, sweet flavor. This cake will make a flavorful statement from the cake batter and coconut cake frosting to the heaping layer of flaked coconut to finish it off. Keep it simple with yellow cake mix and everyday ingredients to make any coconut fan's dreams come true.

Provided by Pillsbury Kitchens

Total Time 8 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1 box (15.25 oz) butter recipe yellow cake mix
1/3 cup butter, softened
3/4 cup canned coconut milk (not cream of coconut), stirred well
1/4 cup water
3 eggs
3 3/4 cups flaked coconut
1 1/3 cups sugar
1 1/4 cups sour cream
1 container (8 oz) frozen whipped topping, thawed
1/4 teaspoon coconut extract

Steps:

Heat oven to 350°F. Generously grease bottoms and sides of 2 (8-inch) round cake pans with shortening. Line pans with cooking parchment paper; grease paper, and lightly flour.
In large bowl, beat cake mix, butter, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter evenly into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks; remove cooking parchment paper. Cool completely, about 45 minutes.
In medium bowl, mix 1 1/2 cups of the coconut, the sugar and sour cream. Spoon 1 cup of the mixture into large bowl; set aside.
Cut each cake horizontally into 2 layers. Spread 1/2 cup of the remaining coconut-sour cream mixture on cut side of 1 layer. Repeat layers twice. Top with remaining layer, cut side down.
In bowl of reserved coconut-sour cream mixture, stir in whipped topping, 1/2 cup of the coconut and the coconut extract until well mixed. Frost top and side of cake with mixture. Gently press remaining coconut onto top and side of cake. Cover; refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 560 , CarbohydrateContent 72 g, CholesterolContent 75 mg, FatContent 5 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 53 g, TransFatContent 0 g

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