The other day I was in Goodwill and I found & purchased a 1982 hardback copy of Better Homes and Gardens New Cook Book . Since I was hungering for a cake I set to work that very day, using both a cake and a frosting recipe from the new-to-me cookbook. When the cake was complete and I tried a piece, I had to admit that it was amazing. Not to mention the frosting recipe calls for an egg instead of milk. This was a huge revelation to me (remember, I am determined to use eggs in every way I can because I have a flock of pampered, well cared for hens which give me almost 2 dozen a day). If you’re local and want to buy eggs from me, they are 3 dollars a dozen. I have NO QUALMS whatsoever about using a raw egg in frosting because the eggs I use couldn’t be any fresher……..
This is a plain and simple yellow cake and I can’t even tell you how much better a homemade cake is over a mix. I am not a professional pastry chef like my dear cousin but I have eaten her cakes and have 20 years of baking experience as a susie-homemaker in the kitchen so trust me. A homemade cake is the way to go. (using a mix is not an unforgivable offense, however) If you do use a mix, at least make homemade icing for the top.
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup softened unsalted butter (If you only have salted, then omit salt in recipe)
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
Grease a 9 by 13 cake pan. Combine flour, baking powder, and salt. Beat butter about 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating 1 minute after each. Add dry ingredients and milk alternately to beaten mixture, beating after each addition. Pour and scrape into prepared cake pan. Bake in a 375 oven for 30-35 minutes or till done. Cool before frosting.
NOTE: if you want a layer cake, bake in two greased and floured 8 or 9 inch round pans. I usually keep the cake in the pan to frost and serve.
Creamy Butter Frosting
6 Tablespoons unsalted butter, softened
4 1/2 to 4 3/4 cups sifted powdered sugar
1 1/2 teaspoons vanilla
In a small mixer bowl beat butter till light and fluffy. Gradually add about half of the powdered sugar, beating well. Beat in the egg and the vanilla. Gradually beat in remaining powdered sugar, then additional milk if needed to make frosting of spreading consistency (I like mine as a soft-spread).
NOTE: this cake must be stored in the fridge because of the raw egg.
ANOTHER NOTE: Thank Goodness my mom taught me a trick if I ever ran out of powdered sugar (which I did for this recipe!) She told me I could make my own powdered sugar by pouring a couple cups of regular granulated sugar into my vitamix mixer and blending! It was fun and kind of like magic. Thanks, Mom!
We have been eating this cake for a week and it still tastes as good, if not better, than the day I made it.
NOTE: I’ve been running on the treadmill as a result.
A party without cake is just a meeting. ~Julia Child