For all the bad ratings out there on this recipe, I wonder if the people were cooking instead of baking. There is a difference, and those that know it know what I'm talking about. When the recipe calls for the butter to be at room temperature, that's what it needs to be at, or otherwise bad things can happen. Creaming the butter and sugar is an important step, one that can't be done by a half minute of the hand beater, rather it should be done in a stand mixer until it is light and fluffy, like the recipe calls for. The only substitution I made was to use cake flour instead of all purpose, due to the fact that cake flour has less protein and gluten, making it able to be lighter and fluffier than all-purpose, which is better for crusty breads and other yeast risen baked goods. That being said, this was an incredible cake that had all my guests raving. Follow the recipe exactly as it says, use the proper baking utensils, (If you do a lot of baking, you already have a Kitchen Aid stand mixer. If you don't, you don't bake much.) and enjoy!
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For all the bad ratings out there on this recipe, I wonder if the people were cooking instead...