-making a cake from scratch, that is.I was wanting cake but there wasn’t a cake mix anywhere and I was a disappoint. Then I remembered that we had a box of cake flour tucked away in an undercounter overflow pantry! Alas, my enthusiasm at finding it didn’t translate into Mrs J wanting to bake me that cake. We did have everything else the recipe on back of the box called for so I muddled ahead. That link is to a nearly identical recipe I found online. I used two 9 inch cake pans rather than three 8 inchers. Take note of the use of parchment paper in the pan bottom. I sure plan to, next time. LOLA generous coating of frosting helped hide my mistakes. I used a brown butter cream cheese frosting this time rather than the one in the recipe. I can’t find the exact recipe for the frosting but as I recall it had 2 sticks of butter, one of them browned and then cooled, 16 ounces of cream cheese, a teaspoon of vanilla and a pinch of salt. Cream together the cheese and the butter, add the vanilla and salt, then mix in 3 or 4 cups of powdered sugar. (I used 2 cups of Splenda and 1 of powdered sugar.)
The cake turned out great!