What goes best with milk?

I've found out that I don't really care if the dessert I'm about to eat is "homemade" or not.

If the cake came from a box mix, all they did was just remeasure out the stuff you need and put it one container for ease. They didn't do anything to hurt the recipe.

If you make a box mix cake and tell people it is homemade, nobody is going to call you out.

"I made these cookies from scratch!" ... "Ya know, I took Home Ec in jr high because it was a way to eat a second lunch during puberty years. Of course the first semester was sewing which sucked, but I did make a cool surfboard pillow. I wonder what happened to that thing. But, the second semester was all about cooking, and we got to make and eat food once per week. That was great. And when we had to use flour, they taught us that the measurement could vary. This was before people would use scales to just measure the weight instead of the volume, so stay with me here. You could have a very packed flour in that one cup measuring tool, or it could be loosely packed, and it was hard to tell. So they had these 'Sifters' for us to use to unpack the flour and get the same measurement each time. They weren't speedy by any means, but it was a learning experience. I don't think I've even seen a sifter since that class all those years ago. I think the cook book people found out that if you just take a scoop of flour from the bag and level it off, that is good enough and most cooking doesn't need to be an exact science. Why is every recipe exactly 2 eggs, 2 cups of flour, a stick of butter, one cup of milk, 2 cups of sugar? Why isn't it 1.53 eggs, 1 and 7/8ths cup of flour, 1 cup and 1 teaspoon of milk, 1 3/4ths cups of sugar? The only real difference is if you were to substitute things. Like instead of adding vegetable oil, you add mayonnaise instead. Makes your cake more moist. My mom did this and it turned out awesome, she wouldn't say what was different about the cake until AFTER everyone tried a slice. Because eating a mayonnaise cake isn't something any of us was prepared to do. We lived close enough to one of the most populated cities in the US. I tell you this because you would be thinking that eating a mayonnaise cake would have us living in a place that the best thing to happen to our town was the carnival that would set up in the TG&Y parking lot each year. But that wouldn't be true. My mom just heard that using mayo instead of oil would make it more moist, and it did. Now that is the cake we prefer at family gatherings. We even ask, "Is that the mayonnaise cake?" and then get a big smile when she says yes. I don't even care if she started it off with a box mix, as long as she did that one substitute I was happy. ... So ahh, when you say "homemade" do you mean that it isn't a store bought cake ready to eat, or it is a box mix and you "made it at home and had to use an oven" and all that? Or you made it from scratch and had to hand measure every ingredient? So that it was far more cumbersome than it needed to be and you are letting me know that if it is dry, I should not say anything and just applaud your efforts?"

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