I have two nearly identical recipes for a tomato spice cake, one inherited from my mother and the other taken from the newspaper. All igredients (flour,spices, shortening, sugar, etc.) are basically the same EXCEPT for the baking powder and the baking soda. My mother's receipe (very, very old) calls for 2 ts of baking powder and 1/2 ts of baking soda. The other has double these amounts -- 4 ts of BP and 1 ts of BS.
My question, not being much of a baker, is how will the difference in these two ingredients change the consistancy of the cake? Heavier? Lighter? Not much of a difference?
Help from you bakers will be sincerely appreciated. TIA
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