The No Fail Scratch Yellow Cake Recipe
Decorating By Brickflor Updated 8 Sep 2007 , 1:06pm by Brickflor
I just wanted to post something about this, maybe it will encourage someone to give it a try. I read about how a lot of people don't want to try scratch recipes because they're too complicated, too many ingredients, too many instructions. I was raised on box cakes-not one thing against them. But after my first child I wanted to go scratch, something easy that I could get quickly into the oven while baby was napping. This is about as easy as it gets. If you look in my recipes it is listed 2 times, I accidentally posted it twice.
I've been making it for about 2-3 yrs now, baked in all kinds of pans, used generic and brand name ingredients, whole milk, skim milk, skim milk with half and half added, the old crisco, the new crisco, food colorings, and recently started using new flavorings in place of the vanilla. It is always moist, always delicious, stays fresh for days, can be frozen, can be made into cupcakes (I add about a tsp. of extra flavoring). It can be halved, doubled, I've even made it for one and a half recipes and it still tastes the same. I use all-purpose flour-haven't tried cake flour because it's easier just to keep AP.
I didn't list blending times in the directions because you don't need them, it's always mix until blended. The most complicated part of this recipe is the fact that you have to alternate adding the flour mixture and milk.
Anyway, I hope someone gives it a try, I can't guarentee that you won't be disappointed but I never have been and neither has any of my taste testers 
thanks! I will give it a try! Can I use hi-ratio shortening?
Julie
I really appreciate it. Thank you!!
Katrina
I'm going to try it... I think everyone should come back next week and share their thoughts on it.
I'm going to try it... I think everyone should come back next week and share their thoughts on it.
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