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Loretta and her husband, Dennis, have lived in the Southwest for the last 33 years. They have three children and eight grandchildren. Loretta has been employed in information services at Houchin Blood Bank for seven years. White Velvet Cake 2 1/2 cups cake flour 1 teaspoon baking soda 1 1/2 cups sugar 1 1/2 cups vegetable oil 2 eggs 1 1/2 teaspoons vanilla 1 cup buttermilk Parchment paper Sift together flour and baking soda: set aside. Cream sugar, vegetable oil, eggs and vanilla until light and fluffy. Gradually add flour mixture, a third at a time, alternating with the buttermilk, until fully incorporated. Turn batter onto a 12-by-18-inch baking sheet (jellyroll pan) that has been lined with parchment paper, buttered and floured. Bake at 350 degrees for 12 to 15 minutes or until the cake springs back when touched lightly. Set aside on a rack to cool. White Chocolate Cream Filling 8 ounces white...
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