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Heavenly White Cake
May 11, 2000

I have made this recipe several times, and find it necessary to add a little more milk than the 1 cup listed--the batter becomes very heavy without approx 1/2 cup extra milk to smooth it out. This is a dense, moist cake & very delicious. I have found that half the recipe makes one dozen very generous-sized cupcakes. The baking time is somewhat shorter for the cupcakes--you have to start keeping an eye on them at the 25-minute point so the tops don't burn. My daughter (6 rs old) loves it, even with the ready-in-a-can frosting from the supermarket. I have also used a home-made whipped cream type frosting with excellent results.

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