Classic Butter Cake

A few days ago, my cooking buddy Katy, at Food For a Hungry Soul, posted a corking classic cake recipe. It straightaway caught my eye, non exclusively because it looked thence moist as well as delicious, exactly it looked quick, slow as well as used all criterion pantry ingredients (my persuasion of a corking recipe).

The recipe is all I hoped it would be. We had society for the weekend as well as the cake was a large hit. As a affair of fact, it was gone inwards close a twenty-four hours as well as a one-half (and it makes a overnice large cake!!). I promise you lot attempt it, it is delicious, give thank you lot you Katy!!

OLD FASHIONED BUTTER CAKE
2 cups all-purpose flour, sifted
1¼ loving cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
1 loving cup milk
1 teaspoon vanilla extract (I used 2)
2 eggs

Preheat oven to 350*F. Grease as well as flour 2 8" x 2" baking pans as well as laid aside. (see note)

In a large mixing bowl sift together the flour, sugar, baking pulverization as well as salt. Add butter, milk, as well as vanilla. Beat on high speed of an electrical mixer for 2 minutes (scrape downward the sides of the bowl i time inwards a while). Add the eggs as well as rhythm out 2 to a greater extent than minutes.

Pour batter into prepared pans, dividing as betwixt the pans. Bake thirty to 35 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven.

Cool inwards the pans for 10 minutes as well as and then plough cakes out onto a cooling rack to cool completely.

Katy frosted her butter cake amongst a delicious looking chocolate frosting, which I planned on repeating until I discovered I didn’t receive got plenty powdered sugar, thence I opted for a cooked frosting that uses granulated sugar, you tin honour my recipe here.

NOTE: The commencement time, I made this cake, I made the mistake of non measuring the depth of my 8” cake pans. Katy’s directions said 8” x 2” as well as I constitute out (all likewise late) that my pans were 8” yesteryear 1½”. The cake baked beautifully, exactly got thence tall that it came over the hold out yesteryear as well as flowed over the edges (and downward the sides) of the pan (thank goodness I had them on a cookie sheet!!) The adjacent fourth dimension I made the cake, I used a 9” x 2” pan as well as it worked beautifully (baked inwards thirty minutes).