Moist Yellow Cake With Easy Buttercream Frosting

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Pic 2!
540620dd3feb   •  20 Feb   •  Report
This cake is HEAVEN!!! I have always had cake that falls to a billion little crumbs, is insanely dry, and tastes like a sponge. This cake has the look and feel of angel cake, sooooooo soft and moist but tastes like cake!!! Mmmm! Adjustments 1. I used cream cheese frosting on it - my fav! (Blue is because it's cotton candy flavor, even better!!) 2. I used reg organic flour instead of white lily self rising, dunno how big of a difference that makes from the original, but mine kicked A$$!! 3. I used a deep glass rectangular dish, ended up baking for about 1 hour fifteen minutes, as opposed to 30. After 30 I just checked it with a knife every 15 min. The outer color was dark golden brown when it was done (exact outer color and look of angel food) 4. I didn't have butter flavoring.... Besides this has a sh*t ton of butter in it already, do you really need the flavor of it to remind you?! I just put a teaspoon of rum extract in it! Mmmm!
540620dd3feb   •  20 Feb   •  Report
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1 cup (2 sticks) of butter (room temperature)

2 cups of sugar

4 eggs (room temperature)

3 cups of sifted self-rising flour (White Lily)

1 cup of whole milk (room temperature)

1 teaspoon pure vanilla extract (McCormicks)

1/2 teaspoon butter flavoring

1 cup (2 sticks) butter (room temperature)

1 teaspoon pure vanilla extract

1 1b. 10X powdered sugar

1-3 teaspoons milk, half and half or cream

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