I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I used parchment paper on the bottom of two 9 inch pans,(they stuck without it on cake #1), and I wasted about 1/3 cup of batter, cooked them for about 15 minutes, making sure the tops were EVENLY golden brown, (cake #2 was undercooked), and when they came out of the oven I propped them on something upside down so they did not deflate (cake #1 deflated). In the end, the cake was Fabulous and my mother made me make one for her the next day!!! Definitely a keeper, and I will refer to my review next time so I do not forget!
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I was using this cake for strawberry shortcake, and on the third (!) try, I got it right. I...