Hey,
This is one of my favorite cakes I’ve made. I always make homemade buttercream icing. The secret to the goodness is using a ratio of 1:1 evaporated canned milk and water, instead of regular milk. Oh! And use REAL butter instead of margarine. Ah! And lest I forget, don’t forget to add that pinch of salt. The salt brings out the savor of the butter and the confectioner’s sugar. I’ll give you the recipe if you ask.
Happy Baking!
Trish
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