So it is in the oven. It smells really good. I can't believe how different the batter tastes! It is so much less sweet...but still really good! (I love cake batter! I know I am not the only one 
)
So far it looks good. I hope it turns out better then the doctored mix I tried last night! I used flower nails, parchment paper in the pan (I couldn't use cake release or crisco- dietary issues), and wet papertoweling on outside. I so have my fingers crossed!
Hey, there's nothing better to me than the smell of a scratch cake in the oven.
Good luck with it. Let us know how it turns out!
Theresa 
Oh my gosh it is still not done!! I am seeing a repeat of last night's drama!! I am so about to give up on this!!!!!!! I think this one might be sinking while still in the oven!!!!!!!
Wow, my white cake only bakes 20min. I did a butter cake (an odd one, not a typical butter cake) a few weeks ago and it said to bake it for 1 hour, it was way over baked and was just awful.
Let us know how it turns out.
Oh forget it! I just decided to pull it out! The parchment paper worked like a dream! The cake slid right out of the pan. I took out the nails- wish I had read about putting them under the parchment before I baked it! 
That would have been easier. But on the plus side I was able to taste the cake that stuck to the nails! IT TASTES LIKE SUGAR COOKIES fresh from the oven!!! I wonder if it will taste different cold?
It was just caled white cake. Link:
http://forum.cakecentral.com/cake_recipe-2273-White-Cake.html
It was just caled white cake. Link:
http://forum.cakecentral.com/cake_recipe-2273-White-Cake.html
Thanks, I'll give it a try soon. 
Let us know how it works out once chilled. I love love love the flavor of a scratch cake, but the consistency is always a little dry and somewhat crumbly. I do everything else from scratch completely, but for some reason, people are more in favor of the doctored box mixes. I am even in pastry school, and still don't like the cakes we've made from scratch....so dry! Plus the cake shrinks down so much after baking. If this one is moist, I'll give it a go, for sure!! Keep us posted!!
But I think it won't be too bad once I put a filling and get it frosted. I think a wet filler would help. Like Vanilla Pudding. But I can't use that. I am going to fill with jam I think. 
marthajo, i found a great recipe for fruit mousse. it calls for respberry, but i used blueberry instead and eat this stuff with a spoon! i filled a milk chocolate cake with it the other day and holy cow!! 
it was awesome!!
http://forum.cakecentral.com/cake_recipe-2030-Rasberry-mousse-filling-II.html
glad to hear you had a good first scratch experience. i make a red velvet from scratch and love it!
i have preemies too! i have 18 month old twins who were born 4 weeks early. 3 pounds 9 ounces and 5 pounds 1 ounce. you should see them now!
I don't know if I can use cool whip I doubt it though! But maybe I could use real whip cream?
is there an allergy?
i have preemies too! i have 18 month old twins who were born 4 weeks early. 3 pounds 9 ounces and 5 pounds 1 ounce. you should see them now!
My last was 11 weeks early and weight a whopping 4 pounds even, all of my kids were big from there date. I'm only 5'2" and weight 130 pounds so it's odd that my babies were big (for there date), the Dr.'s said that if all my babies were full termers they would have been near 10 pounders, my one full termer was 9.15 and my other full termer, well Dr says he was born at 37 weeks, I still say he was 36 weeks, anyway he was 7.8 pounds. All my others were born between 32-36 weeks and were 4-6 pounds.
My nephew is on The Feingold (sp?) diet for his ADHD symptoms. It has made an amazing change in his behavior and also his hypersensitivity disorder! Basically he can have NO artificial colors, flavors or preservatives. My SIL has a list not of forbidden things but of okay things! I really am proud of her for how hard she is working to make it work for them! It has got to be tough. I mean its the little things--No crisco for one (it has hidden preservatives!) not to mention they have to be soooo careful where they go out to eat. But even my nephew notices the difference (He is 10) I highly recommend trying this to anyone with and ADD/ADHD child or at least looking in to it!
that's interesting. i've never heard of a special diet for adhd symptoms. it must be hard for a kid to have such strict rules when all your friends are eating junk, but good for him for sticking to it!
i'm sure you could use real whipped cream for that fruit filling.
My nephew is on The Feingold (sp?) diet for his ADHD symptoms. It has made an amazing change in his behavior and also his hypersensitivity disorder! Basically he can have NO artificial colors, flavors or preservatives. My SIL has a list not of forbidden things but of okay things! I really am proud of her for how hard she is working to make it work for them! It has got to be tough. I mean its the little things--No crisco for one (it has hidden preservatives!) not to mention they have to be soooo careful where they go out to eat. But even my nephew notices the difference (He is 10) I highly recommend trying this to anyone with and ADD/ADHD child or at least looking in to it!
I have been thinking about trying this diet, my 8 (almost 9) year old has ADHD. It just seams so hard with 8 other people in the house I have to feed. I do watch the food dyes and preservatives (and sugar) with all the kids. I guess I should give it a look over again and see if I can just cut back on a few more things in his diet and see if it's helping any.
Honestly my SIL says it is all or nothing. His sunday school teacher gave hime a piece of gum a few weeks ago and it sent him into a tailspin! And yet I think they might be getting a little shorter each time.
A friend's DIL who did this with her son did a year of "detox" (she called it) and then slowly started going back to normal eating. Sometimes he will come up to har and say "mom, my skin hurts, Ive been eating too much junk!" He is like 13.
I know it is hard for my SIL but Cam. is able to finish his Home-school work in just a short time when it used to take allllllll day! (literally) So I guess it is worth it for her. they have three kids.
marthajo, I wish I had the answer to the scratch cake issue........scratch cakes are always drier. At school, I am learning how to make croissants, eclairs, opera cake, napoleons, chiffon cakes, danish pastry, tarts, etc etc, all from scratch with butter. It is amazing how delicious it is when done properly. However, I just can't find a layer-type cake from scratch that I like any better than the boxed mixes.....am I a hypocrite? UGH!! I feel like I am going against my every principle....I even make spaghetti sauce from scratch. Even when I took Wendy Kromer's class......they gave us her scratch cakes to use for practice. They were horribly dry (no offense to Wendy......her cakes are amazing). If someone could give me that magic recipe, I'd use it...but so far, no luck!
thanks moms2seven......I can't even imagine delivering 7 children, let alone 5 preemies! One wore me out completely! THe days and nights in the NICU......what a scary time that was. It is all over, and my lil' munchkin is pushing 13 lbs now, and is wearing 6-9 months clothing, even though she is only 4 months old. (her dad and I are people of size ) She is feisty, alright!
Jescapes, your little twins are too cute! I love the diapers....what a great picture!
The scratch cake was a hit! I filled it with apricot preserves blended with my all butter BC (which ended up tasting like peach ice cream - delicious!!). People really liked it! It was pretty moist, although it seemed....um..grainy (best word I can come up with) to me? Kind of like corn bread. It is the rugged cross cake in my pictures. I think I will use the recipe again. I may even try a harder recipe next time!! 
The scratch cake was a hit! I filled it with apricot preserves blended with my all butter BC (which ended up tasting like peach ice cream - delicious!!). People really liked it! It was pretty moist, although it seemed....um..grainy (best word I can come up with) to me? Kind of like corn bread. It is the rugged cross cake in my pictures. I think I will use the recipe again. I may even try a harder recipe next time!!
As far as it being grainy goes-I am not sure exactly what you mean by grainy, but I had two thoughts based on things that i think have made my baking grainy in the past-
Did you sift your ingredients? I usually sift my flour and my sugar these days and find I have smoother cakes.
I also have had trouble with weird texture when I started with butter that was too cold. Little bits of butter seemed to stay hard and seperate from the rest of the batter and look like little white specs and make weirdly textured spots when it is done.
Maybe it was neither of these (I am still fairly new to all this) but I figured I'd offer some ideas.
Congratulations on the cake being a hit!
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