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Moist and Tender 1234 Buttermilk Cake - Page 2

post #16 of 26
Is everyone using a bread loaf type pan or a bundt pan? Soundsa like a good recipe! thumbs_up.gif
Linda
post #17 of 26
I just made this in my 8x8x2 square pan and covered it with a sour cream chocolate frosting....mmmm, brought back memories. thumbs_up.gif
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post #18 of 26
Are you using all purpose flour or cake flour? When I first started here, someone said you always use cake flour, so I am never sure if a recipe doesnt' state which kind. Doesn't take much to confuse me some days, LOL.
Lily
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post #19 of 26
i make a yellow cake that is similar to this recipe but i don't separate the eggs. does separating the eggs (i.e. adding the egg whites last) make a difference in terms of the finished product? will it make the cake lighter / moister? is it good for layering and stacking?
post #20 of 26
I used all purpose flour ! Like I posted, It was very good, Just A little mellow on flavor for me ! Next time I will add extra flavoring !
post #21 of 26
Guys

Seeing as this recipe has buttermilk should it not have about 1 tsp of baking soda rather than baking powder?

Just wondering
post #22 of 26
Baking 911's 1234 Buttermilk Cake uses cake flour, baking powder and soda, buttermilk+water and the reverse creaming method for mixing. (Baking 911's recipe)
post #23 of 26
Quote:
Originally Posted by JerryLINY

's 1234 Buttermilk Cake uses cake flour, baking powder and soda, buttermilk+water and the reverse creaming method for mixing. ('s recipe)



The one I'm talking about is the one on page one of this topic! If you scan the ingredients you'll see what I mean.
post #24 of 26
Yes, yes I know but someone referenced Bking 911's which this recipe is not.
post #25 of 26
Now this sounds GOOD!
post #26 of 26
Thanx for sharing.
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