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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Thank
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Shirley-Ann Pearman
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