Paula Deen's 1234 Cake
The recipe-this recipe was super simple. A plus side is that you use self-rising flour so that takes away the steps of measuring salt and leavening. I halved this recipe and followed all direction except baking it at 325 instead of 350. I also sat all my ingredients out a couple of hours before so they could come to room temperature.
The look-the cake caved a little bit when I tested the top of the cake for doneness. It had already baked for 30 minutes and was almost finished, so I am not sure why.
The texture-I am very underwhelmed with the texture. Not tender at all and there is actually a coarseness to it at first bite, until it melds with your saliva. I did my moist test in which I grab a small piece and squeeze it in my hand. If it sticks together into a mush...it is moist. It failed that test.
The taste-the taste was okay, but nothing special.
Cons-It is not tender or moist enough for me. After it baked for 30 minutes I felt the top to see if it was done. This caused the cake to sink slightly. I think that cake flour is definitely needed for this recipe. When box mix people accuse scratch cakes of being like cornbread I think recipes like these are the culprit.
Pros-It is an easy recipe. It isn't as sweet as other recipes I've tried.
The recipe-this recipe was super simple. A plus side is that you use self-rising flour so that takes away the steps of measuring salt and leavening. I halved this recipe and followed all direction except baking it at 325 instead of 350. I also sat all my ingredients out a couple of hours before so they could come to room temperature.
The look-the cake caved a little bit when I tested the top of the cake for doneness. It had already baked for 30 minutes and was almost finished, so I am not sure why.
The texture-I am very underwhelmed with the texture. Not tender at all and there is actually a coarseness to it at first bite, until it melds with your saliva. I did my moist test in which I grab a small piece and squeeze it in my hand. If it sticks together into a mush...it is moist. It failed that test.
The taste-the taste was okay, but nothing special.
Cons-It is not tender or moist enough for me. After it baked for 30 minutes I felt the top to see if it was done. This caused the cake to sink slightly. I think that cake flour is definitely needed for this recipe. When box mix people accuse scratch cakes of being like cornbread I think recipes like these are the culprit.
Pros-It is an easy recipe. It isn't as sweet as other recipes I've tried.
Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
Why are fools and fanatics always so certain of themselves, but wiser people are full of doubts?
