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From: Sarah Phillips
Remote Name: 64.81.210.89
Date: 07/08/02
Time: 08:12 AM
The instructions call for buttermilk, but if you don't have it, sour milk you make yourself can be substituted. I(Buttermilk works the best, however). If the recipe calls for 1 cup buttermilk, use 2/3 cup plain nonfat or low-fat yogurt plus 1/3 cup milk. Place 1 tablespoon freshly squeezed lemon juice or distilled white wine vinegar (does not add flavor to baked good) in a glass measuring cup. Add in milk to equal 1 cup. Stir. Let stand for 15 minutes until thickened. For others, recipe from: http://www.baking911.com/pantry_subs_dairy.htm The Moist Checkerboard Cake Recipe can be found on: http://www.baking911recipes.com/cakes_checkerboard.htm