Buttermilk Cake

Name: Buttermilk Cake
Total time: 40 min
Yield: 24 servings
Ingredients: 2-1/4 cups flour; 1/4 cup Fleischmann's® Corn Starch; 1 teaspoon baking soda; 1/2 teaspoon Fleischmann's® Baking Powder; 3/4 teaspoon salt; 1-1/2 cups sugar; 1-1/3 cups buttermilk OR sour milk*; 2 eggs; 2 egg whites; 1/2 cup Crown® Lily White® Corn Syrup; 1/4 cup butter, melted; 1 tablespoon Mazola® Corn Oil; 2 teaspoons pure vanilla extract; 1 teaspoon almond extract

Beginner • 24 servings • 40 min

Preheat oven to 350°F. Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside.

Ingredients

2-1/4 cups flour
1/4 cup Fleischmann's® Corn Starch
1 teaspoon baking soda
1/2 teaspoon Fleischmann's® Baking Powder
3/4 teaspoon salt
1-1/2 cups sugar
1-1/3 cups buttermilk OR sour milk*
2 eggs
2 egg whites
1/2 cup Crown® Lily White® Corn Syrup
1/4 cup butter, melted
1 tablespoon Mazola® Corn Oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract

Method

Preheat oven to 350°F.
Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside.
Whisk sugar, buttermilk, eggs, egg whites, corn syrup, butter, oil, vanilla and almond extract, if desired, in a large bowl. Gradually stir in flour mixture until smooth. Pour batter into a greased 13 x 9-inch baking pan.
Bake 25 to 29 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Frost cooled cake with Fluffy Cocoa Frosting or Fluffy Frosting.