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  2. Our Test Kitchen Found the Best Yellow Cake Mixes - AOL

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  3. 20 Classic Cake Recipes Straight From Grandma's Kitchen - AOL

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    Grandma Ruby's moist, dense, and sweet buttermilk pound cake has a subtle hint of lemon. It's fantastic alone, but recipe creator James Buddy Clower suggests serving with a scoop of vanilla ice cream.

  4. Better than sex cake - Wikipedia

    en.wikipedia.org/wiki/Better_than_sex_cake

    Better than sex cake is a cake baked using yellow cake mix, with a juicy pineapple center, covered with layers of vanilla pudding and sweetened whipped cream, and sprinkled with coconut flakes. [ 1 ] [ 2 ] [ 3 ] A variant using chocolate cake mix, caramel topping, and crumbled toffee is known by similar names such as better than Robert Redford ...

  5. This 3-Ingredient Cake Is as Good as a Trip to the ... - AOL

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    Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan. Use the parchment to lift the cake out of the pan and onto a wire rack.

  6. Sheet cake - Wikipedia

    en.wikipedia.org/wiki/Sheet_cake

    A full-size commercial sheet cake pan is 18 by 24 inches (46 cm × 61 cm) or 18 by 26 inches (46 cm × 66 cm) in size. [5] A half-sheet is half that size, and a quarter-sheet or 9-by-13-inch (23 cm × 33 cm) pan, which usually results in 16 to 24 servings of cake, is one-quarter the size.

  7. Berry chantilly cake - Wikipedia

    en.wikipedia.org/wiki/Berry_chantilly_cake

    One well-known version of berry Chantilly cake was designed by baker Chaya Conrad while working at a Whole Foods in New Orleans in 2002 [2] or 2005. [3] [4] Her original inspiration was a recipe from her grandmother. [2] Over the years, and while working for different bakeries, Conrad has changed the recipe many times. [3]

  8. The 13 Best Yellow Cake Mixes, Because You Deserve an Epic ...

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  9. Genoise - Wikipedia

    en.wikipedia.org/wiki/Genoise

    Genoise is a basic building block of much French pâtisserie and is used for making several different types of cake. The batter usually is baked to form a thin sheet. An 1884 cookbook gives a simple recipe for a genoise: [8]

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