I love this recipe! No shortening on hand, so I substituted 2 sticks of butter. I can definitely see how some people might have problems with this cake, but if you do, you should probably get a little more practice in with making scratch cakes before you rate this one. :) I was worried about this cake turning out dry, but a little advice about separating the eggs and adding the yolks alternately with the flour mixture and milk helped a LOT. Cake turned out fluffy, moist, and perfect! no water bath needed, even for my crappy 70's oven that bakes funny. I think the key is BEAT THE LIVING DAYLIGHTS out of that creamed mixture of shortening (or butter) and sugar!!! And then? Beat the out of the mixture after EVERY EGG. Be patient. Take your time with it, watch your show or something on a laptop. Be kind with that milk, it started to curdle the batter really weird-like when I added it, so it was wee splashes at a time, just in case. If anyone can tell me it doesn't hurt to have that kind of reaction in the batter, I won't worry about it again, but note to all inexperienced cake makers: When in doubt, slow down, read the directions again, and mix WELL.
Was this review helpful?
12 users found this review helpful
I love this recipe! No shortening on hand, so I substituted 2 sticks of butter. I can...