2 large eggs
Nonstick baking spray
2 1/2 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
Salt
1 1/2 cups light brown sugar
1/4 cup sugar
1 1/2 cups half-and-half or whole milk, at room temperature
3/4 cup safflower oil or canola oil
2 teaspoons pure vanilla extract
4 tablespoons, plus 1/2 cup water
2 teaspoons unflavored powdered gelatin
2 cups light brown sugar
1/2 cup half-n-half or whole milk
1/2 cup water
1 1/4 pounds unsalted butter (5 sticks), at room temperature
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter
1 cup light brown sugar
1 teaspoon fresh lemon juice
Salt
3/4 cup heavy cream
2 teaspoons pure vanilla extract
Using cake flour and sifting the dry ingredients ensures a light cake.
P.buendia
I love love love this cake!!! the frosting OMG to die for!!!! You're right about it looking like cheese curds at first but once it was blended for a while it was silky smooth. What I really liked about it too is that it's not too soft or runny. I know someone mentioned it was runny. If you decide to give it another shot maybe try putting it in the fridge for a while. I put it in the refriderator the night before I used it and then whipped it the next day. Hope this helps. <div><br /></div><div>Thanks for the great recipe!!!</div>
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