| mirinda | -- 04-07-2003 @ 7:05 AM |
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I am looking for 2 simple cake recipes that will not empty out my pantry to make. Most recipes for a white cake call for 12 egg whites. I make cakes from home for friends but when I need to make a 1/2 sheet cake, using 1 1/2 sticks butter and 12 egg whites per batter and I need approx 12 cups for a 1/2 sheet it becomes very costly along with (all other ingredients). Most boxed cakes taste like they have been on the shelf forever and are very dry. I like to make very moist cakes and will use simple syrups, and freezing to moisten as well. Please help. Thank you and happy cooking Mirinda
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| Powwow | -- 06-01-2003 @ 8:08 PM |
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Try adding sour cream to a pudding cake mix. I bought the "Cake Doctor's" two cookbooks and there is a chocolate cake in the chocolate book that is out of this world! I am using it this weekend for a groom's cake with peanut butter filling. I'll get the recipe's total add ins if you want me to. Going to try the white mix (Pillsbury) later for a bride's cake. Experiment first, of course. I usually use Duncan Hines mixes and adjust a little but they do not have mixes with pudding in them. I'm excited. This one is really moist. Almost "wet"! I freeze the layers then ice. Powwow
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