Yellow Cake Mix Recipes

One of the most popular easy-to-make convenience foods are cake mixes. The first one took a decade to be developed. The yellow one, the first of its kind, was followed by flavors like white, marble, and chocolate malt, and spice.

The only difference between the yellow and white ones, apart from the type of flour, was that the latter was also called plain and used only powdered egg white; while the former used powdered egg yolk (that's why the yellow color).

As the years went by, people preferred using fresh ingredients, in order to get a more authentic and natural taste. Powdered eggs were removed from the directions on the carton suggested the use of two fresh eggs instead.

Over the years, many flavors were added, but the love for yellow cake mix still lingers on. Rich taste and extra-moist qualities, and exquisite flavor, apart from easy cooking and nutrition value, is what makes a convenience cake.

Ingredients

• 1 packet, natural yellow cake mix
• 1 cup, all-purpose flour
• 1 cup, whole wheat pastry flour
• 1½ cups, evaporated cane juice sugar
• 4 teaspoons, baking powder
• 2 eggs
• 1 teaspoon, salt
• 2 tablespoons, salted butter (softened)
• 1 cup, low-fat 2% milk
• 1 teaspoon, vanilla extract

Preparation
For the Cake Mix
Pour the flour into a food processor bowl. Add the sugar, baking powder, and salt, and blend. Be careful not to over beat. You can also hand mix with a wire whisk. Make 4-5 chunks of the butter and add it to the flour mixture and beat, until it is merged wholly. Use it immediately.

For the Yellow Cake
Preheat oven to 350 ºF. Take a 9x13-inch cake pan, grease it with butter and sprinkle flour on it; set aside. Take a large mixing bowl and transfer the cake mix into it. Add eggs, milk, and vanilla and beat the contents with an electric mixer, gradually increasing the speed from slow for 1 minute, to medium high for 2 minutes.

Scrape the edges of the bowl intermittently. Move the batter to the prepared baking pans and bake for 40-50 minutes or until done (test with a toothpick, if cake is ready). Set the cake aside for 10 minutes for cooling, then remove from the pans. You can frost the cake, if you wish. Frosting improves a cake's appearance and also keeps it moist.

Ingredients

• 1 box, yellow cake mix
• 3 large eggs
• ½ cup, orange puree or white bean puree
• ½ cup, applesauce
• 1 cup, water
• ½ cup, oat bran

Preparation
Preheat the oven to 350 ºF. Sprinkle a cake pan or muffin tins (for cupcakes) with flour. Mix all ingredients in the bowl of the electric mixer and blend for 30 seconds on less speed. Blend again at medium speed for 2 minutes.

Pour the batter into the cake pan or muffin tins. Bake the cake for up to 35 minutes or cupcakes for 18 minutes. Insert toothpick in the center of cake or cupcake; check if it comes out clean.

Ingredients

• 1 box, yellow cake mix
• 2 tablespoons, water
• 1 cup, coconut
• 1 egg
• 1 stick, butter

For lemon pudding topping

• yellow cake mix
• instant lemon pudding mix
• vegetable oil
• grated lemon peel or lemon juice
• milk

Preparation
Keep aside a portion of yellow cake mix for the topping. Mix the remaining ingredients by hand, until the dough is uniform. Take a 9x13-inch cake pan and press the dough into it to about 1/4 inch thickness. Bake at 350 ºF for 15-20 minutes. Keep aside to cool. Put the lemon pudding on top and then cool whip (optional). Serve the dessert.

Ingredients
For the cake

• 2 cups, all-purpose flour
• 1 tablespoon, baking powder
• 1 teaspoon, salt
• ½ cup, butter (softened)
• 1¼ cups, sugar
• 2 eggs
• ¾ cup, fluid milk
• 1 teaspoon, vanilla

For the icing

• 1/3 cup, butter
• ¼ cup, fluid milk
• ¼ teaspoon, salt
• 1 teaspoon, vanilla
• 2½ cups, confectioner's sugar

Preparation
Sift together the flour, baking powder, and salt, and keep it aside. In a large bowl, beat the butter and sugar, with a wire whisk, until it turns light and fluffy.

Add the flour mixture slowly to the butter mixture and beat well. Take another bowl, and pour half of the flour mixture, half of the milk and vanilla and mix.

Then add the eggs. Beat well, after each addition. Add the remaining flour mixture, the leftover half of milk and mix until smooth. Pour into a greased and floured baking pan till half full. Bake at 375 ºF for 25-35 minutes, or until a toothpick comes out clean. Remove from oven and keep aside for cooling.

In another bowl, mix all ingredients for icing, except the sugar. Pour 1 cup of sugar and beat well. Mix in rest of the sugar as required to make the icing. The icing should be enough to cover the top and/or sides of the cake. Spread the icing on the cooled cake.