This is a great basic recipe. I did make a few changes to lower the sugar content and make it moister which anyone can copy pretty easily:
1.Exchanged one cup of splenda for 1 cup of sugar
2.Used 1/2 cup of no sugar added vanilla yogurt Its all I had on hand at the time but plain yogurt would work too. I add the yogurt last and its beat on high for 2 minutes.
3.Where it calls for 2 cups of flour I the equivalent of 1 cup of cake flour. I always sift my dry ingredients together. I think this makes the difference on how the cake turns out.
4.Butter instead of shortening. Fine if you have to use shortening, but at least used the butter flavored stuff.
5.Used 1/2 cup of heavy cream, 1/2 cup regular milk. You can also use powdered milk in place of regular milk.
6.If you notice your stove doesn’t hold a steady temperature, use a water bath.
I let my cakes cook for 20 minutes before I first check them. If you have timer on your oven, they're wonderful to use.
I always let my cakes cool in the pan on a wire rack, turning it out of the pan when I can pick up the pan with my bare hands. I garnished with a homemade cheesecake pudding and some fruit. To keep it from drying out cover it as soon as possible.
This cake holds up very well and is quite dense! This cake recipe begs for someone to be creative, so go for the gusto! Instead of vanilla flavoring, try something different like lemon or orange or coffee or even cinnamon!
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