It kills me that boxed cake mixes are so easy. How does it come out so fluffy and moist and delicious, every time, without any effort? You don't even have to separate the eggs!Why does something I slaved over, sifting flour three times, beating egg whites separately and folding them gently in, using real ingredients... turn out so... blah? I don't want to prefer the corporate food-like products... but they make it so EASY. Read the rest.
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