Type what you have

Ingredients

• ✓ cake flour
• white sugar
• butter
• egg
• pumpkin purée
• milk
• baking powder
• ground cinnamon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
2. 2 Beat sugar, butter, and eggs with an electric mixer until smooth and creamy. Mix in pumpkin purée until well combined. Add milk, cake flour, and baking powder and mix until smooth. Pour mixture into the prepared baking dish and sprinkle cinnamon over top.
3. 3 Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.

By Kattygirl

Ingredients

• ✓ cake flour
• butter
• onion
• chicken broth
• water
• celery
• carrot
• potato
• milk
• celery salt
• salt
• black pepper
• catfish fillet
• cheddar cheese

Instructions

1. 1 In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
2. 2 In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
3. 3 Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
4. 4 Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

By VRKATHYV

Ingredients

• ✓ cake flour
• oil
• pork sirloin
• bread crumb
• egg
• milk
• salt
• pepper

Instructions

1. 1 Heat oil in a deep fryer to 350 degrees F (175 degrees C).
2. 2 Place filets on a solid, level surface and pound with the smooth side of a meat mallet until ⅛- to ¼-inch thick.
3. 3 Place bread crumbs and flour in two separate shallow dishes, such as soup plates. Lightly beat eggs in a third shallow dish; add milk and lightly season with salt and black pepper.
4. 4 Dredge filets in flour, patting lightly by hand. Dip into egg mixture, using a fork to hold filets; let excess drip off. Press into bread crumbs to coat both sides filets. Place breaded filets, unstacked, onto a plate.
5. 5 Deep fry filets until golden brown.

By FRANKHA

Ingredients

• ✓ cake flour
• vegetable oil
• lamb breast chop
• mutton breast chop
• onion
• tomato
• white vinegar
• bay leaf
• beef bouillon
• salt
• brown sugar
• white peppercorn
• black pepper
• worcestershire sauce
• potato

Instructions

1. 1 Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
2. 2 Dredge lamb in flour; shake off excess.
3. 3 Cook lamb in hot oil until browned all over. Transfer lamb to a plate, reserving drippings in the pan.
4. 4 Cook and stir onion in drippings until soft, about 5 minutes. Mix in tomatoes. Return lamb chops to the saucepan; season with bay leaves, bouillon, salt, brown sugar, white peppercorns, black pepper, and Worcestershire sauce. Cover, reduce heat, and simmer for 1 hour and 15 minutes. Stir occasionally, making sure nothing sticks to the bottom of the pan.
5. 5 Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more.

By WILLIAM R

Ingredients

• ✓ cake flour
• egg
• sugar
• water
• baking powder
• almond extract
• confectioners sugar

Instructions

1. 1 Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
2. 2 Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
3. 3 Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
4. 4 Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

By Kevin Ryan

Ingredients

• ✓ cake flour
• vegetable oil
• milk
• egg yolk
• vanilla extract
• salt
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
2. 2 Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
4. 4 Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
5. 5 Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
6. 6 Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.

By Tina

Ingredients

• ✓ cake flour
• water
• active dry yeast
• cornmeal
• sugar
• salt
• milk
• butter
• egg
• vanilla extract
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

Ingredients

• ✓ cake flour
• golden syrup
• peanut oil
• baking soda
• salt
• adzuki bean
• water
• peanut oil
• white sugar
• wheat starch
• all-purpose flour
• egg yolk

Instructions

1. 1 Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
2. 2 Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
3. 3 Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
6. 6 Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
7. 7 Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.

By hearty_cook

Ingredients

• ✓ cake flour
• ✓ cake flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• egg
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper, then grease the parchment paper. Sift together the cake flour, baking powder, baking soda, and salt in a bowl.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By alicia101584

Ingredients

• ✓ cake flour
• shortening
• water
• salt

Instructions

1. 1 Place shortening into a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
2. 2 Mix together flour and salt in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to the sides of the bowl. Refrigerate pastry before rolling it out.

By phaylock

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
2. 2 Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
3. 3 Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cake flour
• baking powder
• butter
• sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the cake flour and baking powder into a bowl and set aside.
2. 2 In a large bowl, beat the butter and sugar until light and fluffy, up to 10 minutes. Mix in eggs one at a time, fully blending each one in before adding the next. Stir in vanilla. Stir in the flour and baking powder, alternating with the milk until the batter is smooth. Divide the batter evenly between the prepared pans. Tap the bottoms of the pans on the counter a few times to remove air bubbles.
3. 3 Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes. Cool cakes in the pans set over a wire rack.

By Mt Harvard

Ingredients

• ✓ cake flour
• butter
• all-purpose flour
• white sugar
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy.
3. 3 Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick.
4. 4 Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.

By Margaret Fraser

Ingredients

• ✓ cake flour
• baking powder
• lychee
• white sugar
• egg
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 2 Mix cake flour and baking powder together in a large bowl.
3. 3 Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel; cut into small pieces. Add 3/4 of the pieces to the flour mixture; toss lightly.
4. 4 Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture; stir batter until just moistened.
5. 5 Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

By Jessie

Ingredients

• ✓ cake flour
• white sugar
• egg white
• cream of tartar
• salt
• vanilla extract
• lemon extract

Instructions

1. 1 Preheat the oven to 330 degrees F (165 degrees C).
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
3. 3 Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

By AMYK

Ingredients

• ✓ cake flour
• sugar
• baking powder
• salt
• shortening
• milk
• vanilla extract
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C), grease and flour an 8x8 inch pan.
2. 2 Sift flour, sugar, baking powder and salt into a large bowl. Add shortening and milk. Mix until smooth, then add vanilla and egg. Mix well.
3. 3 Pour into an 8x8 inch pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

By Karen Moran

Ingredients

• ✓ cake flour
• baking powder
• salt
• butter
• lemon zest
• white sugar
• egg yolk
• milk

Instructions

1. 1 Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Measure sifted flour, baking powder, and salt; sift together three times.
3. 3 Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
4. 4 Bake for 25 to 30 minutes. Cool on wire racks.

By Carol

Ingredients

• ✓ cake flour
• white sugar
• baking powder
• salt
• shortening
• milk
• vanilla extract
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
2. 2 In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
4. 4 Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.

By Ginger

Ingredients

• ✓ cake flour
• butter
• brown sugar
• egg
• salt
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
2. 2 Cream the butter and 1 cup of the dark brown sugar together until light and fluffy. Mix in 1 beaten egg then add the flour and until well combined. Pour batter into the prepared pan and spread evenly.
3. 3 Cover the batter with the remaining well-beaten egg. Sprinkle 1/2 cup of the dark brown sugar over the surface then sprinkle with the chopped pecans and top with the remaining 1/2 cup of dark brown sugar.
4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool for 30 minutes then cut into squares.

By Millin Moscoso

Ingredients

• ✓ cake flour
• butter
• white sugar
• vanilla extract
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
2. 2 In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

By Millie Kae

Ingredients

• ✓ cake flour
• white sugar
• salt
• lemon zest
• poppy seed
• butter
• egg
• white sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
4. 4 In a saucepan over low heat; cook and stir 3/4 cup white sugar and lemon juice together until sugar is dissolved. Let cool to just warm or to room temperature.
5. 5 Remove cake from the oven and place the pan on a wire rack. Place a cookie sheet underneath the rack. Prick the top of cake several times with a toothpick. Brush top of cake with warm or room temperature syrup, allowing lots of syrup to run down and soak into the sides and bottom of cake. Cool slightly in the pan before removing cake to a wire rack to cool completely. When completely cooled, wrap cake in foil or plastic wrap and let cake rest at least one day before serving.

By MARBALET

Ingredients

• ✓ cake flour
• white sugar
• butter
• egg
• milk
• vanilla extract

Instructions

1. 1 Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
2. 2 In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
3. 3 Bake for 90 minutes at 325 degrees F (165 degrees C).

By Carol

Ingredients

• ✓ cake flour
• sugar
• baking powder
• baking soda
• salt
• shortening
• egg
• vanilla extract
• banana

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. Make a well in the center and add shortening, eggs, vanilla and bananas. Beat 2 minutes at medium speed with electric mixer. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Caroline

Ingredients

• ✓ cake flour
• butter
• confectioners' sugar
• vanilla extract
• pecan
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
3. 3 Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

By Kit

Ingredients

• ✓ cake flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• milk
• confectioners' sugar
• strawberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
4. 4 Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
5. 5 Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

By BARB MAXWELL

Ingredients

• ✓ cake flour
• baking powder
• sweet chocolate
• walnut
• butter
• white sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 tablespoon of the cake flour. Sift together remaining flour and baking powder. Set aside.
2. 2 Toss the chocolate and walnuts with reserved 1 tablespoon of flour. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the chocolate and walnuts.
3. 3 Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.

By Sheri Ketarkus

Ingredients

• ✓ cake flour
• almond paste
• sugar
• egg white
• salt
• confectioners sugar

Instructions

1. 1 Cover cookie sheets with parchment paper or aluminum foil.
2. 2 In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
3. 3 Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
4. 4 Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

By Veronica

Ingredients

• ✓ cake flour
• baking powder
• salt
• shortening
• white sugar
• vanilla extract
• milk
• egg white
• milk chocolate covered caramel and nougat bar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8 inch round cake pans.
2. 2 Sift cake flour and combine with baking powder, and salt. Set mixture aside.
3. 3 With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture.
4. 4 Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans.
5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

By Carol

Ingredients

• ✓ cake flour
• baking powder
• salt
• unsweetened chocolate
• butter
• granulated sugar
• egg
• vanilla extract
• butterfinger candy

Instructions

1. 1 Preheat oven to 325 degrees F. Line 13 x 9-inch baking pan with foil.
2. 2 Combine flour, baking powder and salt in large bowl; stir well.
3. 3 MIcrowave chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan.
4. 4 Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.

By Butterfinger

Ingredients

• ✓ cake flour
• sugar
• cocoa powder
• baking powder
• baking soda
• salt
• water
• vegetable oil
• vinegar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease and flour an 9x9-inch cake pan.
3. 3 Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
4. 4 Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
5. 5 Stir until batter is smooth. Pour into prepared cake pan.
6. 6 Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
7. 7 Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.

By amber52