This was excellent, although if I were to ever make one cake out of this I would use 3 eggs. I also used butter flavored shortening, and was so pleased with the results that I will stick with that next time, too. The reason I suggest 3 eggs is that my 6 year old wanted to make "chocolate, vanilla and strawberry" cupcakes with the baking set she got today that included a mini-muffin pan. So, we split the dry batter (flour, baking powder, sugar and shortening) three ways: added a heaping tbsp. of cocoa for the chocolate; about 2 tsp strawberry gelatin (we used the kind with sugar - if using sugar free, you would obviously reduce the amount) for the strawberry and left the plain as is for vanilla. Added one egg, 1 tsp vanilla and close to 1/2 cup milk to each batch. Seriously, the best-tasting, moistest homemade cupcakes I have ever made. And so easy, my daughter could do most of it herself! We actually beat everything by hand until the batters were a smooth, pourable consistency. We got twelve mini-cupcakes of each flavor, plus had enough batter to make a 6" vanilla, chocolate & strawberry marble cake (for Dad!) So my advice - use three eggs, a little more vanilla, butter-flavored shortening and probably closer to 1 3/4 cup milk total. Tastes nothing like a box mix, but a great homemade (and EASY!) cake recipe!
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This was excellent, although if I were to ever make one cake out of this I would use 3 eggs. ...