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Monday, October 10, 2016

Basic 1-2-3-4 Yellow Cake


1 cup (2 sticks) of unsalted butter, softened at room temperature (not melted)
2 cups of granulated sugar
4 large eggs
3 cups of sifted self-rising flour
1 cup of milk or buttermilk
1 teaspoon of pure vanilla extract
Old Fashioned Boiled Peanut Butter Icing, or Chocolate Buttercream Icing


Preheat oven to 350 degrees F. Butter and flour or spray two or three (9-inch) or a 9 x 13 x 2 inch pan with Baker's Joy non-stick spray. Set aside.
In a mixer, cream the butter by itself until fluffy, than add the sugar, beating on high for about 8 minutes. Add the eggs, one at a time, and mixing in well before adding the next one. Start adding the flour and alternate adding in the flour and the milk, starting with the flour and ending with the flour. Add the vanilla and mix well.
Distribute evening into the prepared baking pan(s) and place into oven with a baking pan covered with aluminum foil on the rack just underneath to catch any potential spills.
Bake at 350 degrees F for about 25 to 30 minutes, or until cake begins to draw away from the pan and a toothpick inser
Cook's Notes: I use Land O'Lakes unsalted butter and White Lily self-rising flour. Self rising flour is traditional for this cake however you may substitute cake flour or all purpose flour. Add in 3 teaspoons of baking powder and a pinch of salt. If using a 9 x 13 inch pan and the peanut butter icing, the hot icing will go immediately on the hot cake as soon as you prepare it.
Tip: To help level the batter lift the pan several inches off of the counter top and then drop it. Do this several times; it's noisy but it really does help to spread the batter out and bring air bubbles to the surface, which helps to make the cake bake more level.

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