Friday, February 12, 2010

Basic Yellow Cake - Wilton

This is such a yummy, dense, moist cake.  Jonathan wasn't crazy about it, but I think it was soooo good.  We added strawberries (frozen, rinsed, cut up) into the mix and it turned out great!

Preheat: 350*
Categories: Cake, Dessert

3 cups Flour, sifted (I used all-purpose--do as you will)
2 1/2 teaspoons Baking powder
1/2 teaspoons Salt
1 3/4 cups Sugar
2/3 cup Butter (I melted mine)
2 Eggs
1 1/2 teaspoons Vanilla
1 1/4 cup Milk

1.  Grease a baking pan with butter.  I used a 9" circle pan.  Circle cake just tastes better than rectangle cake, don't you think so?

2.  Mix together dry ingredients into a large bowl.

3.  Whisk together the wet ingredients.  You don't want to move on until the lumps are whisked out!

4.  Combine the wet ingredients into the large dry ingredient bowl.  Stir together well.

5.  Pour batter into baking pan.

6.  Bake at 350* for 30-50 minutes.  I could have poured my batter into two 9" circle pans, but I really quite like putting it in just one pan... so much less work for a beautiful, circular cake.  I ALWAYS check my cake at about 30 minutes, even though I KNOW it's not going to be done yet.  I usually add on 7 minutes onto the timer after checking a still-jiggling cake. 
7.  Frost, if desired.  Also, if desired, use my favorite Better Homes and Gardens frosting recipe!!

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