I was wondering if anyone who uses this recipe could help me with a few questions.
Has anyone tried doubling this? In the above thread, someone said they doubled it and it exploded. I need it for a cake and cupcakes this week so I wanted to give it a try. Also, does anyone use cake flour in this recipe? I like cakes with a finer, tighter crumb.
I am really excited to try it so I would appreciate your help!