Recipe by JWOWEN
"I searched and searched for this recipe on the web. Never did find it. Luckily, I found a scrap of paper with the instructions scribbled on it! This is the best cake! Mom used to make it all the time as we were growing up."
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1 1/2 cups
margarine or butter, softened
1 1/2 teaspoons
I make this cake yesterday. Use all-purpose flour instead of cake flour and 1/2 cup of sugar less. The texture was very nice which is soft and moist. Taste just like the cake that my mom bake 30 years ago.
LOL, this is a comedy cake! I followed the directions exactly and used a bundt pan. It expanded and started running all over the place in the oven. We had to run fans, open windows and doors because it smoked up the house. Plus it was as if it had cooked hardly at all. If only it were April first. (The batter was extra yummy and I was so looking forward to this...darn it) I will try again.
I've made this cake many times now. Its easy to make and delicious too. It is very sweet but when I tried making it with less sugar it didnt taste quite as nice.
no problems with this cake,used all purpose flour and a bundt pan,i took one cup of the batter out and addet 1/4 cups unsweetened cocoa,i swirled it with a butter knife into the rest of the batter in the bundt pan.came out great .
This is the author of the recipe - don't know how to make any comments other than this way...please note that the recipe calls for a tube pan (very important). A bundt pan was likely too shallow for the batter. I'm sorry it didn't turn out for you. :(
This cake was great ! I didn't have cake flour so I used reg. I sifted 3 times. It still turned out great.
Okay you guys and gals. This cake is AWESOME!!! Do not change a thing. Just eat the butter and all of the sugar that goes with it. My cake was gone in just under an hour when my neighbors came by to visit.
I was pleasantly surprised I really didn't expect the cake to come out well because of the margarine and all purpose flour, I expected it to be dense. I have made poundcakes for years only using butter, cake flour, and sour cream. I was a bit surprised when I tried this recipe and it came out moist and delicious. I only made one slight adjustment I only added a 1/2 cup of milk instead of of 1 cup because the batter consistency without the liquid was already close to the usual poundcake consistency and it come out great. Thx
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Margarine Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 238
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