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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.
Grease and flour two 8 inch round pans. Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture.
Whisk together flour, baking powder, and salt in a small bowl. Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture.
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.
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