Old Fashioned Butter Cake


At first I was skeptical that a cake recipe made with all-purpose flour could be be both fluffy and moist; in the past, I've only achieved that kind of result when using cake flour.  Also, I pretty consistently only have King Arthur Flour in the pantry, which tends to make a denser (but still delicious!) cake.  Imagine my surprise when my first bite revealed a cake that surpassed all expectations.  I don't know if it's the one tablespoon of baking powder or the four minutes total of beating, but whatever, the secret, this recipe works!



Old Fashioned Butter Cake

Ingredients:

2 cups all-purpose flour, sifted
1  1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract
2 eggs

Instructions:

  • Preheat oven to 350*F.  Grease and flour two 8 inch x 2 inch baking pans and set aside.
  • In a large mixing bowl sift together the flour, sugar, baking powder and salt.
  • Add butter, milk, and vanilla.  With a hand mixer, beat for  2 minutes, occasionally scraping down the sides of the bowl.  
  • Add eggs and beat for 2 minutes more.
  • Pour batter into prepared pans, dividing equally between the pans.  Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven.
  • Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
  • Frost with your favorite frosting.  I used my favorite chocolate frosting, the one on the back of the Hersey's cocoa can.  


"Perfectly Chocolate" Chocolate Frosting

Ingredients:

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar (confectioners' sugar)
1/3 cup milk  (plus an additional few drops to make a nice consistency)
1 teaspoon vanilla

Instructions:

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  About 2 cups frosting.

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