My mom and I have been craving cake for a long time and finally decided to give it a go.
I love my mom’s and my grandma’s cakes but never really tried her cake recipe until this year.
I’ve been meaning to try it for years but never had the time.
I finally figured out that this recipe is a keeper.
I’m not sure if it was the baking or the ingredients that made this recipe so perfect.
This cake is soft and delicious and I’m sure it will be a hit at the Walmart store.
Ingredients: Cake Ingredients: 1/2 cup butter, softened 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup cocoa powder 1 cup all-purpose flour (such as cornmeal, cornmeal meal, corn flour, etc.)
1/3 cup granular Splenda (or regular Splenda) 1/8 teaspoon salt 1/16 teaspoon baking soda 1/32 teaspoon baking vinegar 1 teaspoon ground cinnamon 1/5 cup milk Directions: Preheat oven to 350 degrees.
In a large bowl, beat the butter and sugar together.
In another bowl, mix the egg and vanilla until well blended.
Add in the flour and baking powder and stir to combine.
Beat in the cocoa powder and salt.
Add the granular splenda and mix until combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat until well combined.
Add to the butter mixture and beat until combined, about 1 minute.
Slowly add in the milk.
If you have a stand-mixer, add in your whisk attachment and continue to beat on low speed until combined (do not overbeat).
When you hear a small popping sound, start adding in the splenda slowly.
Add milk to the batter.
The batter will be thick.
You can also add a bit more milk if you like.
Pour batter into prepared cake pan.
Bake for 10 minutes or until a toothpick inserted into the center comes out clean.
Remove cake from the oven and let cool on wire rack.
Make sure the cake is fully cooled before slicing.
Recipe Notes: * If you want to make a cake of your own, you can use store-bought cake mix, which is the same stuff that is made at most grocery stores and grocery stores like Walgreens, Kroger and Sam’s Club.
I like to buy it at the store, because I find it to be more affordable than the store-brand cake mix.
* You can use frozen or store-dried cake mix for this recipe.
Freeze cake mix (make sure to keep it out of the refrigerator for at least one month).
You can save the liquid for another recipe.
* If cake is too moist to spread evenly, you may need to add a few more tablespoons of flour or sugar to keep the cake from sticking to the sides of the pan.
This recipe is adapted from the book, Cake and the Kitchen, by Martha Stewart.
It contains tips on baking, frosting and cake decorating.
I originally adapted this recipe to make 12 cake pans and used a 10-cup cake pan for the filling.
To make 12 pan cakes, you’ll need 1 1/6 cup flour, 1/1 cup sugar, 1 1 /2 cups cornmeal (or brown rice), 2 tablespoons cornstarch, 2 tablespoons Splenda, 2 teaspoons baking soda, 1 teaspoon salt, 2 1/12 teaspoons baking vinegar, and 1 teaspoon cinnamon.
Nutrition Information Yield: 12-inch cake pan Amount Per Serving: