Yield: Yields 2 8-inch round cakes or 24 cupcakes
This versatile cake can be baked as cupcakes, as a base for ice cream cakes, or in a traditional layer cake with buttercream for a birthday or any other occasion.
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Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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