This one is from Cook's Illustrated, you may need to double the
frosting recipe. I'm not quite sure how much it makes. It's always
better to have more rather than less:
Adding the butter pieces to the mixing bowl one at a time prevents
the dry ingredients from flying up and out of the bowl.
4
This recipe from Pillsbury's The Complete Book of Baking
(Pillsbury, 1993, $25) creates a cake layered with lemon cream
filling and frosted with billows of whipped cream.
Lemon Platinum Cake
8 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar (divided)
7 egg yolks
1
(Canned) Peach Cake
3/4 cup cold butter or margarine
l pkg yellow cake mix (2 layer)
2 egg yolks
2 cups sour cream
l can sliced peaches -- (29 oz) drained
l/2 tsp cinnamon
l 8oz carton frozen whipped topping,thawed
In a bowl cut butter into dry cake mix, until
mixture resembles
