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Mary Oppenhiemer's Butter Cake

Reviewed: Nov. 22, 2008
I made this cake for work this week. It got rave reviews! I substituted half of the vanilla with almond extract. I did not make the frosting, but frosted it with buttercream frosting instead and had it decorated with a picture of a turkey. It was a very dense cake, but it made it good for decorating (less crumbs). I might try using more eggs next time to see if I can get it a bit lighter and fluffier. But I have to say thank you...I have a request from a co-worker to make a birthday cake for her using this recipe (she doesn't bake.)
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