Not that it is all that important 'cawse when I decide to occasionally indulge in cake - - - - just get outta my way ..... tee -heee
Wondering what type of texture I can expect of this cake ?
I read an updated version by 'Paula Deen the Heart Attack Queen' where she shortened the recipe by using self rising flour. Any one tried that ?
I have never had anything made with SR flour that I cared for much at all EXCEPT for what my dear departed BGF in Southern KY made. That woman could whip up a batch if the lightest biscuits for breakfast before we could drag our butts outta bed in the morning . I swear they almost floated off the platter .
Thanks a bunch,
~S
* edited for redundancy ......... grrrrrrrrr *
This message was edited Jul 24, 2007 9:09 PM
