SUPER ENHANCED WHITE CAKE
Steps:
- blah
- ere's my tweaks: I cut the sugar to 1/2 cup I don't add salt, but I use salted butter (Land O'Lakes) I always use Neilsen-Massey vanilla bean paste I usually don't melt the butter, I leave it on the counter till it's super soft...it blends in fine. I bake at 325 ...and most importantly...I only use Pillsbury Moist Supreme Golden Butter mix. I tested the recipe using Duncan Hines & Betty Crocker (butters)...Pillsbury won by a mile. (I also measure out the missing 3oz from an extra box, so I'm starting with 18.25oz) I use the same recipe for white cake...w/ Pillsbury Moist Supreme Classic White...I cut the sugar to 1/2 cup + 2 tsp...and I use 2 tsp vanilla bean paste + 4 tsp of LORANN'S Buttery Sweet Dough Emulsion...(I know...it seems like a lot, but it's a very mild flavoring...I tested it from 1 tsp on up...4 was perfect)
- if addiing cake flour, first try subbing half the all purpose with cake flour
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