I don't have cake flour, so I used All-purpose, adjusted accordingly (Betty Crocker has a conversion chart for those of us who are ingredient lacking). Other than that, and the temperature at which I baked, I followed every direction exactly. I cooked mine at 335 instead of 350 because I have dark pans. They came out perfectly cooked, pretty on top, nice sides, although distinctly misshapen, in about 25 minutes for one, 28 for the other (so much for evenly spreading the batter). I waited the proper cooling period, then tried to remove them from the pans. They not only stuck, and broke, the remaining portion looks greasy, and uncooked. I tasted it, and it tastes cooked, but now I have cake mess in my pans, and completely unfrostable/unpresentable cakes. The taste is okay, not stellar, but fine. I'm not a fancy baker/cook, but I certainly have not had a cake turn out this poorly before. Can't say I'll make this one again.
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I don't have cake flour, so I used All-purpose, adjusted accordingly (Betty Crocker has a...