Cake Mixes from Scratch and Variations
This has been my go to recipe for three years now. My first cake came out a little rough, but a lot of practice, patience, and butter, I've been creating wonder and delicious cakes.
Recently, I've being adding Greek yogurt in to my milk, and olive oil with to my butter (I do not believe in shorting and I absolutely refuse to ever use margarine.) Neither takes away or changes the flavor of the cake, and the yogurt helps with make the cake moist.
4 users found this review helpful
Feb. 23, 2013