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Baking this cake in a 13x9-inch pan instead of in the traditional round layer pans makes it easier to bring this frosted cake to a potluck or other gathering.
If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min. or until thickened before using as directed.
Spoon leftover frosting into freezer container. Freeze up to 3 months. Thaw overnight in refrigerator before using as desired.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.