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Semi-homemade Wedding Cake: Submitted by: Meg Martin | Date Added: 25 Jul 2015
Listed in: Sweets / Cakes

1 box Betty Crocker super moist white cake 16-18 oz.
4 eggs
8 T. Butter, melted
1 1/4 cups whole milk
2 tsp. vanilla
1/2 tsp. almond

Cooking Instructions

Put all ingredients in mixing bowl. Blend for 30 seconds on low. Raise speed to medium; beat for 2 minutes. Divide evenly into 2 - 9" pans that have been greased and floured. Smooth the tops very carefully.

Bake at 350. It takes about 25-32 minutes to bake. The baking time was a little variable. Let cool for 10-15 minutes, then remove from pan. And let cool completely on rack.

If you would like to freeze the cake layers before frosting them, place on cookie sheet, let get hard in the freezer, then wrap in plastic wrap and foil. Return to lay flat in the freezer and store for for up to 1 month.

This was frosted with a simple buttercream, with raspberry jam and fresh raspberries in the middle.

Made for D and G's wedding, July 2015.

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