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We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowl...
I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at f...
We use a recipe almost identical to this in our catering service, it's best to use half & half instead of the milk, but you MUST beat the whites separately until the peak, and fold them in slowl...
This cake is EXCELLENT!! The only substitution I make is real butter for the shortening, softened, and add 4tsp total of baking powder. Make sure you mix all dry ingredients together first bef...
I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at f...
Even tho' this cake could use a little more flavor I'm still giving it a 5-star rating because its got so much else going for it. Baking white or yellow cakes is almost a gamble, particularly b...
Excellent white cake - I used 1/2 and 1/2 in place of the milk. I also sifted the flour and the baking powder 3 times. I greased and floured the pans and could not get the cake out of the pan ...
I found this recipe to be wonderful. The key is mixing the dry and wet ingredient seperate then mixing until just combined (dont overmix). Then making sure your egg whites, bowl, and beaters a...
YES!! Finally a usable cake recipe. Granted a couple adjustments need to be implemented. First, mixing the wet and dry ingredients separatly before mixing them together. No need to beat them jus...
I used 1½ cups half & half in place of the milk and added ½ of a small package of white chocolate pudding. This made the cake very moist and dense. Next time I am going to make 1½ times the re...