Friday, March 24, 2017

butter-cake



  • 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


How to Make It

  • 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
  • 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
  • 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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