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Scratch Chocolate Pound Cake - Page 2

post #16 of 21
Would this be a good recipe to use in the ball sports ball also??
post #17 of 21
I am trying this recipe. thank you
post #18 of 21
I like to run my sugar through the food processor for 45 sec or so when I am using it for creaming, so in essence it ends up with a castor sugar consistency.

It's a nice durable cake, It is nice for complicated cakes, since it stays really moist for a really long time.
Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
Reply
post #19 of 21
Thanks so much txkat! I can't wait to try it out!
post #20 of 21

Thank you SO much We used this cake as a bottom tier, it is DELICIOUS and sturdy enough to hold our other tiers without sagging! Love it!

post #21 of 21
Are you using unsalted butter or salted?? I'm thinking unsalted cause u add salt ??

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