Miss Linda's Dinette Cake

READY IN: 40mins
Recipe by Angelcook

This is another "from scratch" recipe from my friend Miss Linda Mayhood. She bakes this in an 8 x 8 pan to use for strawberry shortcake or doubles it and bakes it in a 13 x 9 x 2 and just serves it as wonderful cake.

Top Review by unmistakable1

I doubled the recipe and baked in two 9" pans for about half an hour-ish. I reduced the sugar (1 cup instead of 2), substituted 2/3 c. softened unsalted butter, and increased vanilla to 1 Tbs. I then filled and frosted the layers with Recipe #70860. Not a piece left and rave reviews all around! :o) I do admit to creaming the butter, sugar, eggs, and vanilla; mixing the dry together in a separate bowl; and adding it in alternately with the milk... still easy-peasy with all the "extra" steps I did! :)

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Grease and flour 8 x 8-inch pan.
  3. Beat all ingredients in mixer bowl about 5-6 minutes.
  4. Pour into pan.
  5. Linda says recipe can be doubled and baked in a 13 x 9 x 2 pan.
  6. Doesn't even need icing.
  7. Use for strawberry shortcake.

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