[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement:
Programming and providing support for this service has been a labor
of love since 1997. We are one of the few services online who values our users'
privacy, and have never sold your information. We have even fought hard to defend your
privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket
to continue providing the service. Due to the issues imposed on us by advertisers, we
also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.
Show your support by donating any amount. (Note: We are still technically a for-profit company, so your
contribution is not tax-deductible.)
PayPal Acct: 
Feedback: 
Donate to VoyForums (PayPal):
[ Next Thread |
Previous Thread |
Next Message |
Previous Message ]
Date Posted: 10:38:39 05/03/08 Sat
Author: Kathy H
Subject: 
Need 8" sq cake recipes
I'm tired of making a cake from a cake mix and throwing half of it away. They don't freeze good for me either.
Where there are just two of us.
Does anyone have any good tried and true cake recipes for an 8" sq pan. I don't mind chocolate, but other flavors would be nice too.
Thanks for any help.
Kathy H
[
Next Thread |
Previous Thread |
Next Message |
Previous Message
]
Replies:
[>
Re: Need 8" sq cake recipes -- Lori Jean, 11:10:55 05/03/08 Sat [1]
Kathy,
Have you tried the Jiffy brand cake mixes? They make 8 inch square pans.
Hugs,
Lori Jean :o)
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Kathy, 15:59:43 05/03/08 Sat [1]
I'll have to check them out, I was thinking more of the kind you make from scratch. I used to have one that had alittle vinegar in it, and it was good, but can't find things when I need them.
Thanks........... Kathy
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- crafterwannabe, 16:49:16 05/03/08 Sat [1]
Growing up, the first scratch cake I made was a recipe my mother had for Wacky Cake. It remained one of my favorite chocolate cakes. Sounds like it could be one you remember since it has vinegar. A couple of years ago, I lost the recipe after not putting it back in my notebook. I know I'll find it someday... Meanwhile I saved this site with a recipe to check - I think it's the same one I used. I noticed there are a couple in the archives too.
http://berksweb.com/pam/wacky.html
http://www.craftsayings.com/forum/viewtopic.php?t=17314
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Londonlee, 17:06:35 05/03/08 Sat [1]
Here are some 8 or 9 inch 'scratch cakes'. I have collected them because of a granddaughter with an egg allergy.
The Wacky Cake is the one I think you are referring to that uses vinager. We use the Chocolate version all the time both as cake and as cupcakes... my DIL is the 'offical' dessert maker in her group of friends.HTH
(((HUGS)))Lee
***************
Wacky Cake with Variations:
Because of allergies, this recipe got (gets) a lot of use. The grandchildren request their 'kind', and it's a different cake! It has been everything from Birthday to Christmas dessert. **If you have food allergies, check the ingredients. The boys couldn't have all the variations!
Wacky Cake Variations (source unknown)
1 1/3 cups flour
1/2 teaspoon salt
1 cup packed brown sugar
1/4 cup cocoa
1 1/2 teaspoons baking soda
1 cup water
1/3 cup vegetable Oil
1 tablespoon vinegar
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Mix dry ingredients in bowl. Add wet and mix. Pour into ungreased 8x8x2 pan. Bake 35 to 40 min., until wooden pick comes out clean. Dust with powdered sugar if desired. Note: can be mixed in pan.
APPLESAUCE
Omit cocoa and vanilla. Stir 1 1/2 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.
CHOCOLATE CHERRY
Omit water. Stir in 1/3 cup chopped nuts (almonds) into flour mixture. Drain 1 jar (4 oz.) cherries reserving syrup. Chop cherries. Add water to syrup to make 1 cup. Stir water syrup mixture and cherries with remaining ingredients.
CHOCOLATE CHIP
Omit vanilla and cocoa. Stir in 1/3 cup nuts into flour mixture. Sprinkle with 1/3 cup mini chocolate chips over batter in pan.
DOUBLE CHOCOLATE
Same as chocolate snack cake except sprinkle with 1/2 cup chocolate chips over batter before baking.
MAPLE NUT
Omit cocoa and vanilla. Stir in 1/2 cup chopped pecans into flour mixture and add 1/2 teaspoon maple extract.
OATMEAL MOLASSES
Omit cocoa and vanilla. Stir in 3/4 cup quick oatmeal, 1 teaspoon allspice and 2 tablespoons molasses.
OLD FASHIONED SPICE WALNUT
Omit cocoa and vanilla. Stir in 1/3 cups chopped nuts and 1 1/2 teaspoons allspice.
BROWN SUGAR NUT
Omit cocoa and vanilla. Stir in 1/3 cup walnuts.
PUMPKIN
Omit cocoa and vanilla. Stir in 1 teaspoon allspice into flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup pumpkin.
CHOCOLATE MINT
Stir in 1/2 teaspoon peppermint extract with the water.
CHOCOLATE SPICE
Stir 1/2 teaspoon allspice into flour mixture.
******
Eggless Butter Cake
"This cake is delicious! Top it with your favorite icing and serve it up!"
Original recipe yield: 1 - 8 inch round cake
INGREDIENTS
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1 1/3 cups butter
3/4 cup white sugar
1 1/4 cups evaporated milk
1 1/2 teaspoons vanilla extract
DIRECTIONS
1 Preheat oven to 375 degrees F (190 degrees C). Grease and line an 8 inch round or square cake pan.
2 Sift together flour and baking powder once.
3 In a medium bowl, beat butter or margarine and sugar for 7 minutes. (Color should be pale yellow. Do not overbeat.) Mix evaporated milk with vanilla; mix slowly into the sugar mixture. Mix in flour one spoonful at a time until well blended. Pour into prepared cake pan.
4 Bake at 375 degrees F (190 degrees C) for 45 minutes to 1 hour, or until a tester inserted into the center of the cake comes out clean.
******
Eggless, Milkless, Butterless Cake III
"This cake comes in handy when all you have left in the cupboard is the tin soups just before shopping day. It really was a treat served warm when we came in from the cold. And it was c-o-l-l-l-d-d-d, North of 53'. Sprinkle brown sugar or dust confectioner's sugar over the top."
Original recipe yield:
1 - 8 inch square cake
1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1 cup raisins
1 1/2 cups boiling water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
DIRECTIONS
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 inch square pan.
2 In a large bowl, combine sugar, shortening, spices, salt, soup, and raisins. Stir in boiling water. Cool.
3 Sift the flour, baking powder, and baking soda together. Add to the cooled raisin mixture, and stir until just combined. Pour batter into prepared pan.
4 Bake for 20 to 25 minutes. Serve warm.
******
Eggless Milkless Butterless Cake
"This is a spice type cake. It is from the depression era or war time rationing."
Original recipe yield:1 -8 or 9 inch square
1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
DIRECTIONS
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 or 9 inch square cake pan.
2 In a saucepan over medium high heat combine; the sugar, shortening, ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and water bring to a boil and continue boiling for 5 minutes. Remove from heat and let cool.
3 Sift the flour, baking powder and baking soda together. Add the flour mixture to the cooled raisin mixture. Stir until just combined. Pour batter into prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 20 minutes.
******
Eggless, Milkless, Butterless Cake IV
"This is a dark cake, moist and spicy with raisins. It is also known as Wartime Cake."
Original recipe yield:1 - 9 inch square pan
PREP TIME 20 Min COOK TIME 45 Min
1 cup brown sugar
1 1/4 cups water
1 cup raisins
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups all-purpose flour
5 teaspoons baking powder
1 In a saucepan, combine brown sugar, water, raisins, shortening, nutmeg and cinnamon. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together flour and baking powder.
3 In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
4 Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
****
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Kathy, 21:30:51 05/03/08 Sat [1]
These are great!
Thanks to you all for your help.
I've been looking in so many places that I might have put a recipe I used many years ago.
I think I found it, but it's with bananas, it's chocolate and has chips on top. I'm going to try it tonight and will let you know how THAT one turns out and with the recipe.
In the mean time, any others please add. I like the idea of the eggless, butterless ones too!
So many new ones to try out now!
I'm glad I wanted small recipes, or I'd never get thru this list! :0)
Thanks........ Kathy H
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- crafterwannabe, 22:26:28 05/03/08 Sat [1]
When you mentioned bananas, it reminded me of another one of Mom's great recipes. She brought this recipe home with her from a vacation in Hawaii in 1972. In my mind, it is more a very nice banana cake than a bread.
HAWAIIAN BANANA BREAD
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup vegetable shortening
3 small ripe bananas (1-1/2 c. pureed)
2 eggs
1/2 cup macadamia nuts*
Mix dry ingredients in bowl. Put shortening, bananas and eggs in blender and whirl until smooth. Add pureed mixture to dry ingredients and mix only till just moistened. Don’t over-mix. Pour into greased and floured 8-inch square pan**. Bake at 350º for about 40 minutes. Remove from oven and let stand on rack for 5 minutes. Loosen edges and turn out to cool completely. Freezes well.
* I use pecans
** Can use 8-1/2 x 4-1/2” loaf pan
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- grandma Bonnie, 10:13:27 05/04/08 Sun [1]
I remember the eggless chocolate cake - my son's favorite! We called it a crazy cake. I remember a topping we used to put on it - ummmmm. it had one egg, cream cheese a bit of sugar ( maybe 1/3 cup) and chocolat chips. We would drop it by spoonfuls on the cake before baking and it was delicious! Does anyone remember this topping - I can't find my recipe :*(
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Crafty Me2, 11:46:09 05/04/08 Sun [1]
Kathy
Just a tip ... you can cut the recipe for most 13 x 9 inch cskes exactly in half and it generally fills your 8 inch cake pan, nicely! I did it all the time for my students in school, so each group of 4 could make and eat their own cake! If your recipe calls for 1 egg, then just use 2 level measuring tablespoons, since that is the equivalent of 1/2 egg! Temperature will remain the same, however, I usually set my timer for 10 minutes less than what the 13 x 9 calls for, then check it and add time accordingly to complete baking. After you've tried one or two, you'll probably see a time pattern evolving! Good luck!
PS If you need help reducing a 13x9 inch recipe .. I'll be happy to oblige! ;-) CM2
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Lori Jean, 14:04:37 05/04/08 Sun [1]
Hi Kathy,
You aren't going to believe this, but I was in Dollar Tree yesterday and they had Duncan Hines cake mixes (8x8 pan or 12 cupcakes) for a buck a box! I thought of you right away, so figured I'd email you. :o)
Hugs,
Lori Jean :o)
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Kritterno1, 14:23:44 05/04/08 Sun [1]
Does anybody know of a icing/glaze recipe that has flour in it and cocoa. Used to have it years ago in a Home Life magazine when they still had crafts & recipes.
Mary
[ Post a Reply to This Message ]
[ Edit | View ]
[>
Re: Need 8" sq cake recipes -- Kathy, 02:19:37 05/05/08 Mon [1]
Thanks Lori Jean, I'll check them out!
I'll also try cutting recipe in half. The cake mix ones have 3 eggs, would I cut down to one or two?
I did try the banana cake one I had found and it was a BUST!!!! I'm not goin to even list it, it was so thick... yuck!
Thanks again for your help.
Kathy H
[ Post a Reply to This Message ]
[ Edit | View ]
[> [>
Re: Need 8" sq cake recipes -- Crafty Me2, 09:25:28 05/05/08 Mon [1]
Kathy,
Three eggs would be reduce to 1 egg +2 tablespoons of another!
Just beat the one of the eggs up and pour mixture to fill your measuring tablespoon twice! ;-) CM@
[ Post a Reply to This Message ]
[ Edit | View ]
