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A moist yellow cake that’s better than a box mix, Alton Brown’s reloaded gold cake is sweet, tender, & best frosted with cocoa whipped cream. Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves. After all these years I can finally say: we’re golden…cake that is.
A moist yellow cake that’s better than a box mix, Alton Brown’s reloaded gold cake is sweet, tender, & best frosted with cocoa whipped cream. Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves.
Directions 1 Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening and set aside. 2 Cream together the shortening and the sugar. Combine the flour, baking powder, and salt. … 3 Pour into the prepared pans, about 550 grams of batter for each cake. Bake for 18 to 20 minutes. Remove from oven and cool on a rack.
This recipe first appeared in Season 2 of Good Eats: Reloaded. Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour.
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