Recipe by Denise
"Basic Yellow Cake Batter."
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I modified this recipe slightly, and it recipe makes a really good, dense layer cake for a strong frosting. Make it with a fudgy icing and you will have a very rich cake. My modifications: (1)substitute butter for the shortening, (2) use cake flour, (3) reduce baking powder to 3t, (4) reduce almond extract to 1/2t and (5) add 1/2t salt.
I did not care for this recipe.
With minor modifications this is a 5-star yellow cake recipe; as good as it gets! I like the moistness of shortening, but I also I like the flavor and richness of butter - so I used a 50/50 combination of both. I also added 1/2 tsp. of salt to enhance flavor. I baked this as cupcakes and found them light, moist and delicately sweet. As long as you cream your shortening or butter and sugar well, and then add the eggs one at a time to keep the batter aerated and emulsified, you won't have any "dry and dense" issues. I would not hesitate to make this again...repeatedly. With lots of fluffy buttercream frosting.
I have been using this recipe for years with butter instead of shortening and have had very good results.
This is an excellent base for a yellow cake. I use butter. No way does this cake turn out dry if you follow instructions. The butter and sugar require a lot of beating......it is not a cake to make in a hurry.
Sure beats any cake mix out there either doctored or otherwise. I also like to separate the eggs, beat the whites until thick and hold soft peaks and fold in .....
Followed instructions exactly. It came out really dense. The cake developed a bit of a crust to it as well. It wasn't bad, but will require tweaking. I'll be trying it with butter next time instead of shortening.
I thought this would be a great recipe, but it proved to be the opposite. I made 2 9' cakes and 4 cupcakes from the batter. When in the oven, I had to bake the cakes for 15 minutes longer than the recipe said. However, I realize that is probably because I had too much batter in each cake pan. My real problems came when getting the cakes out of the pan. I had greased and floured the pans using techniques that are tried and true, but neither cakes would come out. I let the cakes cool completely, and when I tried to get the cakes out, they both crumbled. The cake was very dry and would not stay in its cake form. The taste was also very bland and not moist at all like a cake should be. I would not recommend this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
One - Two - Three - Four Cake III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 58
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