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Cook'n with Betty Crocker 
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Starlight Yellow Cake |
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Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Starlight Yellow Cake recipe on the web!!Prep: 10 min; Bake: 40 min; Cool: 1 hr 10 min _ 1/4 cups all-purpose flour _ 1/2 cups sugar ___ cup butter or stick margarine, softened _ 1/4 cups milk _ 1/2 teaspoons baking powder _ teaspoon salt 1 teaspoon vanilla extract _ large eggs Chocolate Buttercream Frosting (page 110) or Peanut Butter Buttercream Frosting (page 111), if desired 1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1 1/2 inches, or 3 round pans, 8 X 1 1/2 inches, with shortening; lightly flour. 2. Beat all ingredients except Chocolate Buttercream Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). 3. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. 4. Frost rectangle or fill round layers and frost with Chocolate Buttercream Frosting. *If using self-rising flour, omit baking powder and salt. **Spreads with at least 65% vegetable oil can be used. NUTRITION FACTS: 1 Serving:; Calories 285 (Calories from Fat 90); Fat 10g (Saturated 6g); Cholesterol 75mg; Sodium 420mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 5g % DAILY VALUE:; Vitamin A 8%; Vitamin C 0%; Calcium 12%; Iron 8% DIET EXCHANGES:; 2 Starch; 1 Fruit; 1 1/2 Fat Peanut Butter Cake: Substitute peanut butter for the butter. Frost with Fudge Frosting if desired. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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