Wicked Wanda, not so wicked!!!

Okay people, I am super excited to share something with you!!

You know my wicked wanda chocolate cake? well, i get so many compliments on how moist and wonderful it is, that my white cake was starting to get jealous. So, late friday evening when i was baking up a storm, i had a sugar epiphany! What if i could turn wicked wanda into wonderful wanda?? So i set to work. I know that cocoa can be exchanged for flour, so i omitted the 3/4 cup cocoa and added it in flour. Next, i doubled the eggs, for structure… then, because wicked wanda calls for coffee, i doubled the “buttermilk” ( milk and vinegar) , and kept all else the same. The best part? Other than the great taste, it has 4 fewer eggs, and uses no butter!! so therefore, a healthier cake than i usually do. Now, it doesn’t mean there isn’t a time and place for an awesome pound cake, but for cupcakes…. moist and fluffy is best!

Here is the revised recipe:

Wonderful Wanda’s fluffy white cake

mix dry in bowl first:

2 cups sugar

2 3/4 cups flour ( not packed down)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

add to this :

4 eggs

2 cups buttermilk ( 1 1/2 cup milk and 1/2 cup white vinegar)

3/4 cup oil

flavoring

beat for a minute or so, scrape the bowl and beat again.

bake in 350 degree oven, just until you get wet crumbs on a toothpick. Don’t overbake!! For large cakes, reduce temp to 325 or a little higher. Makes 30 cupcakes, or one large 9×13 cake pan.

Any questions? feel free to ask!

Happy Caking!!