Is the milk 1%, 2%, whole (4th ingredient)? I just want to make sure I use the right percentage for the cake consistency.
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added over 4 years ago
With the richness of the rest of the recipe I would assume whole milk. All others would make the consistency change, thereby changing the cooking time
added over 4 years ago
When a recipe doesn't specify as to the percentage of milk, I always assume whole.
