Recipe by Shannon
"The moistest, yummiest cake from mom, Hattie! She always made it, then taught me."
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1 1/2 cups
1 3/4 teaspoons
cream of tartar
sifted cake flour
I'm always surprised when an old family recipe made many, many times doesn't turn out quite the way I'd expect. I followed this recipe to the letter, didn't get much of a rise, at 20 minutes the top and cake sides were overly browned, the bottom burned, and it stuck when I tried to get it out of the pan after sitting for 2 hours. Putting those things aside, it tasted good. It looked so pitiful that I sliced it, added a layer of SF lemon pudding, and topped with some sliced strawberries Putting those things aside, it tasted good. Just have to wonder if 425 is simply too high a temperature. I liked the taste of this well enough that I'm going to try it again at 375 and, hopefully, eliminate the issues that I had this time.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Angel Food Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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