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Cake Mixes from Scratch and Variations

Reviewed: Aug. 28, 2012
As mnay have already pointed out this is a great base recipe on its own, however for a tastier and less dense versions changes are best . For me, I used the cake flour and sifted it along with some of the dry ingredients. I increases the sugar by half a cup which I added to the dry, the remaining sugar I creamed with 1/2 butter and 1/2 cup of oil. I then added 3 eggs and 1 tsp of pure vanilla. The I added the wet to the dry and folded them together, just adding enough milk to get the right consistency, definentialy not a cup of milk, 1/3 at the most. note the consistency was smooth and on the runny side. turned out great
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