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White Velvet Cake II

Reviewed: Oct. 5, 2012
I had to try this recipe twice before I was satisfied. The first time I did it exactly as it tells you to (minus the icing because I always use my own), and as most reviews here will tell you it came out extremely dense and greasy. The second time I made the following changes: reduced butter to 3/4 of a cup Instead of adding the whole eggs after creaming butter and sugar together I added the yolks, saving the whites for later, whipping them to form stiff peaks. I also added 1 teaspoon of vanilla extract at this point. After the flour and milk have been incorporated (and before you pour it into a pan) fold in the whipped egg whites. I also had to add another 5-10 minutes to the bake time. Everyone I served it to loved it.
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