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This is an easy scratch cake to make, the only thing is it is a MUST to weigh the ingredients and follow the beating procedures. it seems like a lot of work, but it really isnt play with the flavors, see if you can create different flavors based on this mix. Remember, if adding syrups, reduce the sugar content and water to balance out the formula. get the sugar/water percentage of the syrup. Decrease your water by the amount of water in syrup. Decrease your sugar by the amount of sugar in your syrup.
Units: US | Metric
Serving Size: 1 (96 g)
Servings Per Recipe: 15