Betty crocker cake mix, recipe replacement?

i want to make a cake that tastes just like Betty Crocker's cake mix, without having to use the mix. we don't get them anymore where i live, so I'd be grateful if someone shared a recipe that gave the same results.Betty crocker cake mix, recipe replacement?
This is a simple golden cake- quite a large layer cake


ingredients:


2 3/4 cups flour


2 1/2 teaspoons baking powder


3/4 teaspoon salt


2 sticks (8 ounces) unsalted butter, at room temperature


2 cups sugar


5 large eggs


1 1/2 teaspoons pure vanilla extract


1 1/3 cups whole milk


Vanilla Frosting Get ahead


Store wrapped unfrosted cake layers at room temperature for up to 2 days.


Directions:


1.Preheat the oven to 350掳. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder and salt.





2.In a large bowl, using a mixer, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternately add the dry ingredients and milk in three parts, mixing until just incorporated.





3.Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to a rack and let cool for 10 minutes. Run a knife around the pans to release the cakes and invert; let cool completely.





4.Slice the cakes into 2 layers each. Stack and frost with a vanilla frosting.Betty crocker cake mix, recipe replacement?
mixes are made from chemicals. impossible to replicate
Cake mix is a convenience item, has been since late 40's. The secret to great scratch cakes are the way you add your ingredients.





I like Soft Silk Cake flour but any brand will do, or you can use all purpose flour.





grease and dust with flour- two 8 inch round cake pans


(I use a stand mixer, but, a hand mixer will do just fine)





Use one stick of butter (room temperature)


1 1/2 tsp baking soda


1/2 tsp salt


3 cups sugar


2 tsp vanilla extract (or other flavoring) this is for a yellow cake


Place in mixing bowl and beat on high until light and fluffy


Add eggs one at a time, 2 large or 3 small/medium size (room temp)


Beat on high until well mixed


You can either use 1 cup sour cream or buttermilk (have room temperature) (this helps cake keep its moisture


Pre sift your flour at least three times before measuring -use 3 cups cake flour or 2 3/4 plain flour


add flour 1/2 cup at a time, beating in between each addition, you want your batter light and fluffy,





Cook in 350 preheated oven, till cake center is done, let cool in pans before inverting to plate,





For Chocolate cake, use 2 tablespoons coco


Lemon cake, use lemon zest and two to three tablespoons of lemon juice.
Get a cookbook out, and under plain cakes, find a white or yellow simple recipe. Add extra vanilla, and taste the batter until you get the results you want.





Using cake flour will help also.





good luck. By the way, most of my cakes are made this way. When I get lazy, I use a mix.





Look up recipes on line. Cooking.com, MarthaStewart, or just type in cakes.
You can make wonderful cakes without a cake mix. You will not, however, get the same texture that you get from the boxed cake mixes.


You will have total control over the quality of ingredients.


You will have control over the intensity of flavor you want.


You will know the freshness of ingredients


You will be able to choose between ';real'; and ';artificial'; ingredients. I know that may seem like a repeat of the quality of ingredients but I think it is different.


For all that you may give up


A little bit of time


A finer texture for a heartier texture.


I think it is worth it.


You may need to play with your ingredients, try cake flour, try regular flour, compare the two. Like one over the other? don't like either? try a combination of the regular flour and cake flour.


After making your own cakes you may just find out that the box cake mixes don't have the character that you have come to like about home made cakes.


Go, play with your food!
hey if God wanted us to bake BC cake mix from scratch,he wouldn't have invented cake mixes.(lol)..I don't have one,but the last time I made a cake from scratch it was really packy,like thick,it wasn't light.So, I imagine alot of egg whites go into the box recipes.Of course they probably use powdered meringeue. Lots.
I've got a similar recipe, but it's not going to be exactly like the box mix. The box mix uses ingredients you can't get off the store shelf. I hope you like this recipe (from Betty Crocker's Cookbook):





http://www.bettycrocker.com/recipes.aspx鈥?/a>





A lot of the recipes I use from the 1974 cookbook are available online. If you decide you'd like a cake that tastes more like it's from scratch, you can try these:





http://www.recipezaar.com/Black-Midnight鈥?/a> Black Midnight Cake





http://www.familyoven.com/offsite?r_id=2鈥?/a> Cocoa Fudge Cake