Yellow
Cake
Ingredients
¾ cup
butter
3
eggs
2½
cups all-purpose flour
2½
teaspoons baking powder
½ teaspoon
salt
1¾
cups sugar
1½
teaspoons vanilla
1¼
cups milk
Method
1.
Allow butter and eggs to stand at room
temperature for 30 minutes. Grease and
flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x
2-inch baking pan; set aside in a bowl stir together flour, baking powder, and
salt; set aside.
2.
Preheat oven to 375°F. In a mixing bowl beat butter with an electric
mixer or medium to high speed for 30 seconds.
Gradually add sugar, beating until well combined. Beat 2 minutes more. Add eggs one at a time. Beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating
on low speed after each addition just until combined. Spread batter into prepared pan(s).
3.
Bake for 20 to 25 minutes for the 9-inch
pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan,
or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans or wire racks for 10
minutes. Remove layers from pans; cool
thoroughly on racks. Or place
13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
Icing: 3 cups icing sugar, ¼ teaspoon vanilla, ¼ cup
water or milk.
Yellow Cake was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from Better Homes and Garden New Cook Book “14th Edition”;
the chapter on Cakes and Frostings; page 164.
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Shirley-Ann Pearman
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