The Best Yellow Birthday Cake (egg-free/peanut-free) IMHO
WESTPORTER posted the recipe (and I've made some small changes)--I found it when I did a search---IT WORKED!!!! YUMMY!
After many months of trying & failing with baking yellow cakes, I finally found one that is great and super easy. I have tried all of the FAAN cakes, including the hints of adding extra applesauce and dry pudding mix, but they still came out too crumbly.
1 box Betty Crocker Supreme Moist Yellow cake
1 box (3.4oz) Instant Pudding Mix Vanilla Flavor (without the pudding mix, the cake will be too crumbly)
1.5 cups ginger ale (can be room temp or cold)
1/3 cup vegetable oil
1 teaspoon baking powder
6 tablespoons flour
1. Preheat oven to 350 degrees F. Grease either round pans or 13 x 9 pan. I use Crisco and flour to grease the pans. Character pans worked!
2. In a large bowl, combine all ingredients. With a handheld mixer, beat for 3 minutes until creamy.
3. Pour into prepared cake pan and bake for 30-40 minutes. Cool for 20 minutes in pan on wire rack. Remove from pan and cool completely before serving.
This is very strange---I just looked at my above post and said I had a DS allergic to eggs, peanuts, and severely allergic to milk. Just to clarify: I have a DD who is allergic to peanuts, tree nuts, and eggs (no milk allergy, so this recipe is not milk-free---sorry if it confused anyone).
[This message has been edited by NicoleinNH (edited March 18, 2007).]
[This message has been edited by NicoleinNH (edited April 15, 2007).]
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