I use an old recipe from my mother for yellow cake that requires the reverse creaming method. I have found that it turns out well if mixed with a wooden spoon rather than using an electric mixer, and that if made in a larger quantity for a crowd-sized cake, it turns out even better. Made from scratch cakes have so much more real flavor than box mixes. I cannot imagine why anyone would buy a mix when it is actually easy to bake a real cake. I also have always used almond extract as well as other flavorings such as lemon, orange, and lime oils and Fiori di Sicilia, and espresso powder to create an assortment of interesting flavors for a yellow cake. It really is fun to experiment even though the results aren't always what you would expect.

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