I’ll be the first to admit that boxed cake mixes are not bad but recently I decided to make some cakes from scratch, including my Italian cream cake. It’s a great story how making this yellow cake came about. Another admission, though, I didn’t make this cake, my oldest son did. Fortunately, he knows his way around the kitchen and was able to complete the project with little help from me. It always makes me happy when kids are in the kitchen cooking. If you missed my post on cooking with kids at my local library you can read about it here.
My son recently had a really cool project at school. He’s been taking Spanish now for 10 years and is in Honors Spanish III this year. His teacher gave them a fun assignment. They had to pick a recipe, translate it to Spanish without the help of a translation app or program such as Google Translate and make a video making the recipe and giving instructions in Spanish. He found the recipe on his own and made it by himself. The only suggestion I gave him was to measure out the ingredients.
This cake is from Taste of Home magazine so I’m sharing it for Taste of Home Tuesday. There is no frosting recipe with it so my son just used store bought for this project. He took the cake into his class and it was perfectly fine. This yellow cake is moist and delicious and would work well with just about any frosting you’d choose to use. It would also be great for a potluck party or as a birthday cake.
I do prefer homemade frostings but if you’re looking for a frosting recipe look to my friend, Cooking with Carlee, whom I refer to as the “frosting queen” for the perfect match up. Her shiny fudge frosting, sweetened condensed milk buttercream, or white chocolate buttercream would all be delicious on this cake.
Be sure to visit my fellow Taste of Home volunteer field editors posts today because they’ve made some delicious recipes too. Thank you to Jolene from Jolene’s Recipe Journal for hosting every week.
Recipe adapted from Taste of Home
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