From Paulette Vickery's Recipe Collection

Basic Butter Cake

cakes

2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 1/2 teaspoon vanilla
1 1/4 cup sugar
1 1/2 each sticks butter, softened
3 each large eggs

Preheat oven to 350 degrees. Grease 3 8 inch round or 2 9 inch round cake pans, or 1 13-9 inch metal baking pan. Line bottoms with waxed paper, grease paper. Dust pans with flour. Or line 24 1 1/2 inch muffin pan cups with fluted paper liners. In small bowl, combine flour, baking powder, and salt. Set aside. In 1 cup glass measuring cup, mix milk with vanilla. In large bowl with mixer at low speed, beat sugar and butter until blended. Increase speed to high, and beat until creamy, about 5 minutes. Reduce speed to medium low, and add eggs, 1 at a time, beating well after each addition. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Batter may look curdled. Pour batter into prepared pan or pans. Bake 40-45 minutes for a 13-9 inch cake, or 23-25 minutes for 8 and 9 inch cake layers, until wooden pick inserted in center of each cake comes out clean. Or, pour batter into muffin pan cups. Bake 20-25 minutes. Cool cakes in pans on wire racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto wire racks to cool completely. Discard waxed paper.. Or, remove cup cakes from pans and cool completely. Makes 1 13-9 inch cake, 3 8 inch cake layers, 2 9 inch cake layers, or 24 cup cakes.

Yield: 16 servings




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