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"My grandma used to be known for her delicious wedding cakes, and this is the recipe she used," relates field editor Sue Gronholz from Beaver Dam, Wisconsin."I learned cake decorating on my own and use her recipe to create birthday, anniversary and shower cakes."
Nutritional Facts 1 serving (1 slice) equals 636 calories, 33 g fat (8 g saturated fat), trace cholesterol, 139 mg sodium, 80 g carbohydrate, trace fiber, 3 g protein.
Originally published as Special-Occasion White Cake in Taste of Home June/July 2007, p6
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Reviewed on Aug. 11, 2011 by sanunethu
can i use unsolted butter for shortening
Reviewed on Jul. 11, 2011 by peakfreans
I found the cake to be very, very dry. I was very disappointed. I would not make this recipe again
Reviewed on Jun. 15, 2011 by adrianecole
Wonderful! Light and airy like angel food cake with the decadant flavor of a heavier wedding cake. Very good. Would definetly make again. May however play around with the frosting recipe. Overall, delicious!
Reviewed on May. 10, 2010 by strabue
This was a good white cake recipe, my only complaint was that it was a little to light, almost like angle food cake.
Reviewed on May. 09, 2010 by kmcv
I have made this cake several times and each time it came out perfectly. I'm not a huge chocolate cake lover so this recipe is perfect for me and my family.
Reviewed on Mar. 21, 2010 by rharkless
The cake was very good, although I think I would decrease the almond extract to 3/4 tsp next time. I did decrease the almond extract in the icing, though - to 1/4 tsp and I'm glad I did. The icing tasted awesome and made it easy to pipe decorations on the cake. The only other substitution I made was to use hi-ratio shortening instead of regular. I definitely will make this again!
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