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Add a photoTHIS IS A RECIPE I'VE HAD IN MY COLLECTION FOR A LOT OF YEARS I CAN'T REMEMBER WHERE I GOT IT FROM I JUST KNOW I GOT A LOT OF RAVES EACH AND EVERYTIME I MADE IT. I MADE IT FOR FAMILY AND FRIENDS.
Ingredients
- 8 TBSPS UNSALTED BUTTER, SOFTENED AND DIVIDED
- 3/4 CUP GRANULATED SUGAR
- 2 LARGE EGGS, AT ROOM TEMPERTURE
- 1TSP VANILLA EXTRACT
- 1 CUP ALL-PURPOSE FLOUR
- 1TSP BAKING POWDER
- 1/4 TSP SALT
- 1/3 CUP PLUS 1 TBSP WHOLE MILK, AT ROOM TEMPERATURE
- 1 TSP POWDERED SUGAR
Directions
- PREHEAT OVEN TO 350*, COVER THE BOTTOMOF A 9-INCH
- ROUND CAKE PAN WITH PARCHMENT, OR WAXED PAPER;
- SPREAD 1 TBSP BUTTER OVER THE SIDES AND BOTTOM OF
- THE PAN
- COMBINE THE GRANULATED SUGAR AND 6 TBSP BUTTER IN
- A STAND-UP MIXER; BEAT AT MEDIUM-HIGH SPEED 5 MINUTES OR UNTIL FLUFFY. ADD THE EGGS AND VANILLA
- BEAT UNTIL COMBINED, SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. WITH MIXER ON IT'S LOWEST SPEED,
- ADD FLOUR MIXTURE AND MILK ALTERNATELY TO BUTTER
- , SCRAPING AND MIXING JUST UNTIL COMBINED. SCRAPE
- BATTER INTO PREPARED PAN. BAKE AT 350* for 25 minutes
- , OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN. COOL ON A RACK FOR 5 MINUTES. INVERT PAN ONTO RACK AND REMOVE PAPER FROM THE CAKE. INVENT AGAIN ONTO ; COOL COMPLETELY. SPREAD
- REMAINING 1 TBSP BUTTER OVER THE TOP AND SIDES OF CAKE. DUST WITH POWDERED SUGAR. CUT THE CAKE IN HALF CROSSWISE, AND PLACE ONE HALF ON TOP OF THE OTHER CUT INTO 4 WEDGES AND SERVE
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 34 | 11% |
| Total Fat 3.79g | 5% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 508mg | 21% |
| Potassium 114mg | 3% |
| Total Carbs 63.72g | 17% |
| Dietary Fiber 0.8g | 3% |
| Sugars 40.16g | 27% |
| Protein 7.35g | 12% |
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