Ah-mazing! I read quite a few reviews and altered the recipe just a bit. I used 1/2 cup softened butter and 1/2 cup butter flavored shortening. I also added 1 tsp of almond extract with the 2 tsp vanilla.
Here are a few tips for baking-newbies: Proper creaming of the shortening/butter and granulated sugar is a MUST and is key to a light, fluffy cake. I usually cream my butter/shortening/sugar for about 5 minutes until it is very light and fluffy. I use a KitchenAid stand mixer, but you can get the same results with a hand mixer. Sift the flour first, spoon into measuring cup and level off with the straight edge of a knife. Don't shake it! This is Martha Stewart's way of measuring flour and it has never steered me wrong in recipes that don't use weights. And my last and most important advice is to make sure your eggs and milk are at room temperature, not cold straight out of the refridgerator. Room temperature eggs and milk combined with proper creaming and measuring of flour will give you a superior, moist, fluffy cake!
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Ah-mazing! I read quite a few reviews and altered the recipe just a bit. I used 1/2 cup...