I have found this recipe very useful; I can make a full size cake, but easily make an 8" cake or even make a quarter sized cake without any difficulty (for a small, individual birthday cake). I make this mix up and store it in an air tight container, and then measure out what I need - I mix all the dry ingredients together and then measure 4 1/4 C dry ingredients to the others listed in this recipe for a full size cake. You can start cutting it back from there, if you want to downsize the recipe. And, I used this recipe to make a tres leches cake - it was perfect (baked the cake in a 13x9 pan and after removing from the oven, I poked holes all over with a cake tester and then poured over a mixture of 1 can coco lopez/cream of coconut mixed with 1 1/4 C fat free half and half). Let it sit in the frig over night and then I sprinkled with toasted coconut and served with slightly sweetened fresh whipped cream. Fabulous! I will say, I made it with shortening first, and now make it with the same amount of canola oil, it's just easier and tastes the same or better. This is simply a very versatile recipe.
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I have found this recipe very useful; I can make a full size cake, but easily make an 8" cake...