Ingredients
Cake Batter- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 1⁄2 cups self rising flour
- 1 1⁄4 cups all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup unsalted butter, very soft
- 8 cups confectioners' sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla
Instructions
1 _ Preheat oven to 350°.2 _ Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
3 _ In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4 _ Add the sugar gradually and beat until fluffy, about 3 minutes.
5 _ Add the eggs one at a time, beating well after each addition.
6 _ Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7 _ Divide batter among the cake pans.
8 _ Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
9 _ Let cakes cool in the pans for 10 minutes.
10 _ Remove from pans and cool completely on wire rack.
11 _ If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
12 _ Spoon the batter into the cups about three-quarters full.
13 _ Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
14 _ Remove cupcakes from pans and cool completely on a rack before icing.
15 _ When cake has cooled, ice between the layers, then ice top and sides of cake.
16 _ To make the icing - place the butter in a large mixing bowl.
17 _ Add 4 cups of the sugar and then the milk and vanilla.
18 _ Beat until smooth and creamy.
19 _ Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
20 _ If desired, add a few drops of food coloring and mix thoroughly.
21 _ Use and store icing at room temperature, as icing will set if chilled.
22 _ Can store in an airtight container for up to three days.
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