MOIST WHITE CAKE from I Scream For Buttercream

This cake is from I Scream for Buttercream. It's extremely moist and heavy. It uses shortening, butter, and sour cream. I made half the recipe in two 6" x 2" square pans. The batter filled each one up 2/3 of the way. They baked in 23 minutes and they baked up flat on top, which I like best for layer cakes. I added half of a 10 oz. jar of drained and chopped maraschino cherries and 3/8 t. pure almond extract and an extra 1/8 t. salt, but it needed more. I didn't use the butter and almond emulsion. The frosted cake is only 3" tall.

This cake is a bit sticky from all the sugar, more so on bottom, so make sure you line the bottoms of your pans with parchment paper, wax paper or foil and spray your pan well with nonstick cooking spray and let cakes cool in pan ten minutes before removing them, or just line your entire pan with foil. 

I made my own buttercream for this using 3 c. powdered sugar, not weighed out, 4 T. softened spread (I don't like butter in frosting unless it's chocolate so I use Blue Bonnet), 2 T. room temperature shortening, 1 1/4 t. pure vanilla extract, about 5 teaspoons milk, and two drops of blue and one drop of green liquid food coloring to get pale aqua.

I grade this an A+ but it does require more salt than called for.