Any good cake recipes for 8" sq pans?

There are just two of us and I'm tired of throwing half a cake away when using a cake mix. I love them, but can't eat them that fast. Freezing it wasn't so great either.

So..... any recipes for smaller cakes would be great! I don't mind chocolate, but would like other flavors too. Thanks for your help.

Kathy

I am also interested in the smaller cake recipes.  I have the same problem as you and hate wasting 1/2 a cake,  Sometimes I freeze half but often don't get it out then and somehow they always seem better fresh baked.  I will also look thru my recipes and see if I can find some for you (and me) later today.  Anna

This is a fantastic cake, even though it started out as a muffin recipe.

Vicki - dutchmom4



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Subject: RECIPE REVIEW ~~ Banana Crumb Muffins OR Crumb Cake ~~ YUMMY!
Posted by: dutchmom4

- Thank you, Nycangeleyes for the Banana Crumb Muffin recipe.
- Thank you, Jmartinelli13 (Jolene) for the suggestion to make it as a 9-inch cake. The only thing I did was add more cinnamon for my cinnamon-loving family.


BANANA CRUMB MUFFINS by nycangeleyes

INGREDIENTS:

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas, mashed
¾ cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon (*dutchmom4 used ½ teaspoon)
1 tablespoon butter


DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups (I used 12), or line with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


TO BAKE AS CAKE:
Make as directed, except pour batter into a greased and floured 9 – inch cake pan. (I used cinnamon sugar instead of flour.) Sprinkle with brown sugar mixture.

Bake at 350 degrees for 35 minutes, or until toothpick comes out clean.

RE: Recipes for a 9x9 or 8x8 pyrex
Posted by: dutchmom4 Posted on: 9/28/2004 2:39:34 PM
#R4459383

Here is one more recipe. This cake is so easy. Some people substitute chopped nuts for the coconut.

LAZY DAISY CAKE

1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
½ cup milk, (warmed in microwave or on stove)
1 Tablespoon butter OR margarine

1. Preheat oven to 350 degrees. Grease 8 x 8-inch OR 9 x 9-inch pan.
2. Combine flour, baking powder, and salt. Set aside.
3. Warm milk and butter/margarine.
4. Beat eggs. Add sugar in small amounts. Add vanilla.
5. Stir in dry ingredients. Gradually stir in warmed milk/margarine mixture.
6. Pour into prepared pan. Bake at 350 degrees for 25 minutes.

TOPPING:
2/3 cup brown sugar, packed
¼ cup butter OR margarine
2 Tablespoons milk OR cream (I usually use milk)
½ cup coconut OR pecans

1. Melt butter OR margarine in saucepan. Add brown sugar, milk OR cream, and coconut.
2. Stir until sugar as dissolved. Pour over baked cake.
3. Bake for 3-5 additional minutes.

VARIATION
You can also broil the cake for 3-5 minutes, or until lightly browned.

Posted by: kathyf Posted on: 1/14/2003 1:41:39 PM #R1003627

I guarantee you will like this chocolate cake! Its moist, easy, chocolaty and delicious. I have baked this often for my family and my dh and kids love it. I have baked it for unexpected company and served it with vanilla ice cream on top or dusted with powdered sugar or topped with hot fudge and whipped cream. I also made this into a quick black forest cake for company by topping the warm cake with canned cherry pie filling, chocolate sauce and cool whip. I am always left with just an empty pan. Give this a try! Kathy

1 1/2 cups flour
1 cup sugar
1/3 cup hersheys baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup vegetable oil
2 tbls vinegar
2 tsp vanilla extract

In a mixing bowl combine the first 5 ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. pour into a greased 8 inch square baking pan. (I spray a glass pan with Pam) Bake at 375 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool slightly before cutting. delicious warm or cold, frosted or unfrosted or served with your choice of toppings. kathy

Lemon Gooey Bars from Paula Deen

(Just made these and they are buttery and really good. Fit great in an 8x8 inch bake pan.)

 

For the Cake:
1 box of Jiffy lemon cake mix (or a half a regular cake mix)
1 egg white
1/4 c. (1/2 stick) butter, melted

For the Filling:
1 (4 oz.) pkg. cream cheese, softened
1 egg
1/2 tsp. pure vanilla extract
2 cups confectioners' sugar
1/4 c. (1/2 stick) butter, melted
1 lemon, zested and juiced, you should get approx. 1/8 c. juice

Preheat oven to 350ºF. Lightly grease a 8x8 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar, lemon zest and juice and beat well.

Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly.

Bake for 30 to 35 minutes.

Remove from oven and allow to cool completely. Cut into squares, serve plain or with a dollop of whipped cream.

Here is another place you can go to for small cakes. If you don't get Jiffy mixes in your area you can use a half a regular cake mix.

Recipes from Jiffy Mixes

http://www.jiffymix.com/recipes_1_main.html

 There's also a few cake recipes on the Taste of Home site that are under the category of Cooking for 2. I did a search and found 23 recipes that fit that description...

 Maybe there's some other ideas there for you.

I LOVE the ones that are posted and have saved them ALL!

ViolaB 

 Kathy, I know what you mean.  It's just me now, but I do get hungry for a good cake, but it's too much for me and I don't like freezing cake.  The other day, I remember the Bisquick Velvet Crumb Cake I used to make for Bill and I, so got busy and made one.  It's really is so good, especially while it's still warm. And I'll admit, I ate most of it myself. :)  ~Carolyn

 Velvet Crumb Cake

This is GREAT!!!!  Thank you all for your help.

I've printed them all off and will be trying them all.  Even with my husband taking cake in his lunch the big cakes last to long and I like the idea of making from scratch.

Thanks again for everyones help.

(It's going to take me awhile esp with the last one with all the variations!!)

Kathy