Posted November 01, 2018 12:25:38 I’ve been wanting to make some sugary cake for a while now, and after reading the recipe and seeing a lot of people using it in recipes, I decided to try it out.
The recipe is called “Sugary Cake.”
The ingredients are simple: 1 cup unsalted butter 1 cup granulated sugar 2 eggs 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups powdered sugar 1 cup vegetable oil (1 tablespoon if using unsalted) I used 2 tablespoons of the oil, which worked well, but you could also use 1/4 teaspoon, 1/8 teaspoon, or 1/16 teaspoon of other oils, if you’d prefer a slightly more mild flavor.
You can find the recipe here.
I had to do a bit of experimentation to figure out how to make this sugary recipe, but it works well with just a little sugar, just enough to keep the cake from sticking to the sides of the pan.
I also tried to make a chocolate cake using 1 cup chocolate chips, but they turned out too runny and melted in the pan, so I used 1/3 cup of sugar instead.
I’ve also made a cream cake using cream cheese and whipped cream instead of butter, but this worked better for me.
To make it all work, I used a food processor to blend the sugar into the butter and egg, and then used a whisk to combine all of the ingredients together until smooth.
If you’re using a stand mixer, use a spatula to blend them into the batter, then add a little more liquid if needed.
If the batter is too runnicky, add a tablespoon or two more liquid to bring it to a smooth consistency.
Once all the ingredients are combined, the batter will be smooth, and will hold its shape for about 20 minutes.
You want it to set up nicely when you’re done, and if you’ve done this right, you should be able to just pop it in the fridge and enjoy it immediately.
If your cake needs a little extra time, you can either freeze it, or you can remove it from the fridge to use later.
The cake is ready when it’s firm enough to grab onto with a fork, but if it’s not firm enough, it will break when you grab onto it with your fingers.
If it’s too runty, you could try shaking the pan with a paper towel to break up the sugary batter, but I think this would work best with the batter still wet.
If all you want to do is pop the cake into the fridge for 30 minutes, you’ll need to chill it.
I had to leave the cake in the freezer for about two hours, but when I tried it the next day, it was still soft and had no runny center, so that worked out well for me and it was ready to eat.
The only thing that could break the cake was if I tried to eat it with my fingers, but the cake held its shape as well as it did when I was grabbing onto it.
This recipe was originally posted on November 03, 2018 11:32:49, but since the cake is now available again, I’ve posted it again.
The instructions have been updated for this recipe, and it’s no longer as runny as it was when I made it, so you can enjoy it right away.
This is one of those cakes that’s perfect for the whole family, but even better for the younger children who love cake, so if you’re a mom, dad, or kid, give it a try.