I love it for cakes but not as much for cupcakes. I do still use it because I haven't experimented enough to find a better one...so don't get me wrong, it's fine, just a little.... gummy? maybe it's just me.
AI have used this recipe a bunch as it is a family favorite, but recently had it turn out one time and not the next. I found some adjustments on here from some old threads. I'm not sure if they are MiMi's but what I found was to substitute a cup of sour cream in place of the milk and take the baking powder and baking soda to a teaspoon each. I made two 10 inch cakes and a third recipe all in cupcakes and all turned out beautifully. I also found the tip on here about when working with cupcakes start the oven at 400 and then after 10 min take it to 350. This gives the cupcakes a nice domed top. This worked really well. I think the sour cream made a huge difference. It was really good! I will continue to use these adjustments for a more stable cake and more consistent results. Hope this helps. -Tracy
Thank you,texasporvida. I will do that. When you bake this cake, do you have any trouble remove out of pans? when I flip over pans , ALWAYS sides stick to pan not the bottom because I use parchment papers.. so I run a knife before remove the cake, then sides of the cake gets so crumbly . How about you?
AIt can stick. I usually use crisco and flour along with a parchment circle. When I used the 10" inch pans I used the baking strips and heating core and it helped give it a more level top. That's probably overkill but I was tired of having to re-do the cake. I think it's also important to not undercook it. And I usually let my cakes sit for five minutes before taking them out of the pan, but with this cake I wait ten minutes and that seems to help.
I hope these things help! -Tracy
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