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2
cakes, 10 inches ( 25 cm ) in diameterEasy
By Bo Friberg
Published 1989
This recipe creates a very moist and delicious cake base that you can serve as is, with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh fruit, or use to make a frosted and decorated cake. You could also use this recipe to replace one of the other cake bases called for in a recipe from the Decorated Cakes chapter, such as the Poppy Seed Layer Cake. Further, the walnut whipped cream cake batter also makes excellent pound cakes (baked in
