4
replies
cakemaker61
Posted 25 Sep 2011 , 3:12pm
post #2 of 5
I'm not a scratch baker. My brand of choice for white/vanilla cake is Pillsbury, using the whole eggs instead of just the egg whites with 1 cup of water, 1/3 cup oil and 3 eggs. Bake at 325 instead of 350.
mystsparkle
Posted 25 Sep 2011 , 4:27pm
post #4 of 5
http://cakecentral.com/recipes/16337/dawns-vanilla-butter-cake
This is the vanilla recipe I always use. Taste super yummy..stacks and is sturdy for fondant too!
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