is this a good recipe for a cake that needs to be carved and stacked?
How many cups of batter does this make or what size pans did you use? And would this work with a cream cheese frosting?
I'm wondering about only using 1/3 cup of oil. Thinking it should be 2/3...... I guess I'll find out if in about 55 minutes. Also wondered the 2 Tbsp of vanilla . I guess I've doctored this recipe a bit also....ha
This recipe is the best!!!!!!! Super yummy.
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