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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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Classic yellow layer cake with less fat! Turns out very moist and was worth the extra effort over a box. Was wonderful with Peanut Butter Frosting! Ingredients:
1 1/3 cups sugar |
1/2 cup butter |
1 tablespoon vanilla |
3 large eggs |
2 1/4 cups unbleached white flour |
2 1/4 teaspoons baking powder |
1/2 teaspoon sea salt |
1 1/4 cups nonfat milk |
frosting |
Directions:
1. Preheat oven to 350°F.
2. Spray bottoms only of 2 (9-inch) round cake pans, dust with flour & set aside.
3. Beat sugar, softened butter & vanilla with electric mixer at medium speed until very well blended (about 5 minutes).
4. Add eggs, one at a time, beating well after each addition.
5. Mix flour, baking powder and salt together (large glass mixing cup worked well).
6. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
7. Divide the thick batter into the 2 prepared pans, spreading as evenly as possible.
8. Sharply tap pans on counter (to disburse any bubbles) before placing in 350°F oven.
9. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
10. Cool in pans on wire racks 10 minutes, remove from pans, cool completely on racks.
11. Place 1 cake layer on serving plate, frost with about 1/2 cup frosting, top with remaining layer, frost sides and top.
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