Recipe by Denise
"1 cup shortening, 2 cups sugar, 3 cups flour, and 4 eggs gives this basic yellow cake recipe flavored with vanilla and almond its name."
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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.
This didn't work out for me. I made some mini cup cakes with it that look alright but didn't rise much. And I made two larger cakes which both fell in the center.
* 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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