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Reviewed Bobby's Caramel Cake

Mar 21, 2012 in Food Network Community Toolbox on

The only problem that I had with this recipe was the self-risisng flour. As I was reading all the reviews most people said the cake was very very stiff so I did some research on line and found out all flour is different. So if you use swanson cake flour and 3 teaspoons of bakeing powder and 1/2 teaspoon of salt it turns out wonderful... I only ...

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