need a from scratch cake batter recipe that yields 1 cup

[bethie_alane]

hi, i just bought 2 very small heart shaped baking tins. i thought they would be great for me and dh to have after dinner.

i don't think it would take more than 1 cup of batter to fill them both.

does anyone have a from scratch recipe for batter (doesn't really matter what flavor it is, although i'd prefer something besides chocolate) that yields 1 cup????? i know i could go out and buy a mix and make it but i don't know what to do with all the left over batter i have since it is just the 2 of us...


please post here!!!!!

[ILUV2SHOP]

Bethie I have never tried this but I found a site that says you can freeze cake batter and wondered if that might work out for you if you cannot locate a smaller mix.
here is the information.
MIGHT BE WORTH A TRY!

Preparing baked foods. Use standard recipes and methods for appetizers, breads, cakes and pies and select only ingredients of the best quality. Several of these products can be frozen either before or after they are baked. If frozen before they are baked, the following precautions are necessary:

For cakes frozen in the batter state, use double-acting baking powder (SAS-phosphate) in order to assure good volume. Package batter and place in freezing unit immediately.

For fruit pies frozen before baking, use a little more flour to thicken juice, and do not prick the top crust. Apple slices should be blanched before they are put in a pie, so they will keep their color, texture, and flavor better.

Dough for rolls must be wrapped and frozen as soon as the rolls are shaped.

Directions for packaging. Except for cake batter, these products can be satisfactorily wrapped for freezing in moisture- and vapor-proof plastic wrap, heavyweight aluminum foil, or plastic freezer bags. Heatscalable plastic bags are excellent. Tight seals prevent loss of moisture and flavor during storage.

If you use aluminum foil, place product in center of sheet and fold two edges together over it. Roll or fold the seam tight against the product, taking care not to crush the product. Then press the ends of the package together and fold them close to the product.

Pressure or cold-storage tape can also be used to seal plastic wrap or aluminum-foil packages.

Plastic or waxed cylindrical freezer cartons with slip-on lids or glass freezer jars are suitable for packaging cake batter. The quart size holds enough batter for an 8-inch square cake and six cup cakes or for two 9-inch layers.

Do not hold too long in freezer. As soon as baked products, batters, and doughs are packaged, place them in the home freezing unit. Do not, however, keep them in the freezer for long periods because quality is lost gradually during storage. The freezer space probably can be used to better advantage. A table of recommended storage periods is given on page 32.


site address that I found this information on is.....
FREEZING COOKED AND PREPARED FOODS
[Only registered and activated users can see links. Either login above or Register Now]

[bethie_alane]

Originally posted by ILUV2SHOP
Bethie I have never tried this but I found a site that says you can freeze cake batter and wondered if that might work out for you if you cannot locate a smaller mix.
here is the information.
MIGHT BE WORTH A TRY!

Preparing baked foods. Use standard recipes and methods for appetizers, breads, cakes and pies and select only ingredients of the best quality. Several of these products can be frozen either before or after they are baked. If frozen before they are baked, the following precautions are necessary:

For cakes frozen in the batter state, use double-acting baking powder (SAS-phosphate) in order to assure good volume. Package batter and place in freezing unit immediately.

For fruit pies frozen before baking, use a little more flour to thicken juice, and do not prick the top crust. Apple slices should be blanched before they are put in a pie, so they will keep their color, texture, and flavor better.

Dough for rolls must be wrapped and frozen as soon as the rolls are shaped.

Directions for packaging. Except for cake batter, these products can be satisfactorily wrapped for freezing in moisture- and vapor-proof plastic wrap, heavyweight aluminum foil, or plastic freezer bags. Heatscalable plastic bags are excellent. Tight seals prevent loss of moisture and flavor during storage.

If you use aluminum foil, place product in center of sheet and fold two edges together over it. Roll or fold the seam tight against the product, taking care not to crush the product. Then press the ends of the package together and fold them close to the product.

Pressure or cold-storage tape can also be used to seal plastic wrap or aluminum-foil packages.

Plastic or waxed cylindrical freezer cartons with slip-on lids or glass freezer jars are suitable for packaging cake batter. The quart size holds enough batter for an 8-inch square cake and six cup cakes or for two 9-inch layers.

Do not hold too long in freezer. As soon as baked products, batters, and doughs are packaged, place them in the home freezing unit. Do not, however, keep them in the freezer for long periods because quality is lost gradually during storage. The freezer space probably can be used to better advantage. A table of recommended storage periods is given on page 32.


site address that I found this information on is.....
FREEZING COOKED AND PREPARED FOODS
[Only registered and activated users can see links. Either login above or Register Now]

thank you for this insightful web page i'll have to visit it later.....

also, i haven't bought a box cake mix in a while but perhaps i can figure out how much of the powder is in the box and then just make a fraction of the box, but i suppose that might get tricky ifyou only add in like 1/3 beaten egg or something like that.... hhhmmm.......

[ILUV2SHOP]

Here is a small recipe for a pineapple upside down cake you might try.

2 eggs
1/4 cup melted butter
1/2 cup brown sugar
1 sm can pineapple
6 maraschino cherries
1/2 cup flour
1/2 tsp baking powder
1/8 tsp salt
3/4 cup sugar
1 tablespoon butter
1/2 tsp vanilla


Preheat oven to 325

pour melted butter into cake pan
sprinkle brown sugar evenly over the pan
arrange pinapple slices or crushed pineapple and cherries over the brown sugar
set the pan aside



sift together flour, baking powder and salt.
beat eggs add sugar gradually, then slowly add flour mixture and mix in the 1 tablespoon of butter and vanilla and mix well.
spread batter evenly over the pineapple in pan

Bake for 30 to 35 minutes or until surface springs back when gently pressed with fingertip. Cool the cake for 5 minutes before inverting

[bethie_alane]

Originally posted by ILUV2SHOP
Here is a small recipe for a pineapple upside down cake you might try.

2 eggs
1/4 cup melted butter
1/2 cup brown sugar
1 sm can pineapple
6 maraschino cherries
1/2 cup flour
1/2 tsp baking powder
1/8 tsp salt
3/4 cup sugar
1 tablespoon butter
1/2 tsp vanilla


Preheat oven to 325

pour melted butter into cake pan
sprinkle brown sugar evenly over the pan
arrange pinapple slices or crushed pineapple and cherries over the brown sugar
set the pan aside



sift together flour, baking powder and salt.
beat eggs add sugar gradually, then slowly add flour mixture and mix in the 1 tablespoon of butter and vanilla and mix well.
spread batter evenly over the pineapple in pan

Bake for 30 to 35 minutes or until surface springs back when gently pressed with fingertip. Cool the cake for 5 minutes before inverting

thanks, but it won't work, the heat tins are VERY tiny, perhaps brownie size... i just need a recipe for a small amount of batter, such as yellow cake or chocolate cake batter, or even fudge that could made for 1/2 - 1 cup and then i could pour the fudge in the tins and harden it in the fridge or something......... any suggestiosn????????

[kat]

Bethie -

You can always just adjust the recipe for the amount of batter you need. I usually have to do this to adjust for a larger pan (going from a 8x8 to a 9x13 means 1.5 times the recipe), but there's no reason why you can't make a smaller batch.

Most cake recipes make 7-9 cups of batter, so I'd think you could safely divide the recipe by however many eggs (usually 2-4) and then just make that amount of batter. If you find a 4 egg cake & make 1/4 of the recipe, you could make 2 pairs of the little cakes without leftover batter or toss out the extra without too much waste. I can post some recipes if you need them.

If you want to make fudge, it's really really easy if you make it on the stovetop. Just take a full bag of chips (peanut butter, milk chocolate or dark chocolate - or a mixture of any) and pour it into a medium sized non-stick sauce pan. Over a low/medium heat, add a can of sweetened condensed milk and continue mixing as it melts. If you like nuts, add some slivered almonds or walnuts after melting, then spoon the mixture carefully into pans. (I use wax paper on the bottom for easy removal, but if you want to have the pan mold it, then you'll need to coat it with a spray or use crisco.) Place in the fridge & cover with some wax paper or plastic wrap & press down on the top so that no air can make a film on the top.

Every year I get requests for chocolate & peanut butter fudge - everyone thinks I spend hours making it, but it really takes me less than 15 minutes per pan.

[ILUV2SHOP]

well you might try sizing it down further....the recipe I gave you is for HALF of a small 8 inch cake pan
another thing is you could freeze the remaining batter or make cupcakes with extra or something like that or just keep the remaining batter in the refrigerator and bake in the next few days another time just might try adding other flavor and stuff for variety.
I will keep my eye out and if I find something I will let you know.

Another thing you might look at is the cake batter that is for the microwave they usually come in small portions........or another idea not sure if you like cookies but you could buy some of the precut cookie dough and fill each pan with 2 or 3 of the cookies or brownies and then bake.....then put the remaining in a ziplock back in the fridge.

I really hope all this makes sense!!!!!