I have been tweaking a recipe I have for Strawberry cake -made from scratch, all organic ingredients, no additives, jello, pudding, etc. The cake comes out really good and I love the taste, but it looks brown, not pink! For the life of me I can't figure out what am I doing wrong. It does use butter instead of oil and I am wondering if that will make a difference.. or if the sugar, which is not as refined is causing the brown color. It is not overbaked, just brown crumb.
Edited by vcheddar - 2/2/13 at 9:18pm