I finally tried this cake because I had exactly 8 leftover egg yolks in the freezer. I made it with half butter and half 80% vegetable oil margarine. It was very good. I planned to frost it with caramel frosting. After tasting a little piece I trimmed off for my hungry impatient toddler, I decided to leave it unfrosted. I don't recall ever saying nah I won't frost this one. This is a very rich, very moist cake. It's good as is. (If folks are having trouble with baking scratch cakes with recipes that seem to work for others...1.)Make sure all ingredients are room temp, including the milk. This is very important. 2.)Cream butter and sugar VERY well. I only have a hand mixer, so I know it works just fine for this. Be patient and cream well. 3.)Don't over mix after the flour and milk are added. Mix more than you would for muffins. Blend well but don't go crazy. 4.)Test your oven temperature on both sides. 5.)DON'T GIVE UP! After a half dozen scratch cakes, they'll start tasting really good. After making a dozen+ of them, they'll start tasting great.) Thanks for a great recipe!
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I finally tried this cake because I had exactly 8 leftover egg yolks in the freezer. I made it...