29 March 2011

Basic White Cake

Pretty basic recipe for white cake. I didn't write it, and I don't remember where I got it, honestly. I've been using it for about 6 years now, though, and it rocks. :) It's amazingly light, yet substantial. It's sooooooo utterly moist (although if I recall correctly, I edited the recipe to include milk, because the original was almost the texture of cornbread). You can alter it in any number of ways, and it's always perfect.

Sorry, no photos, as I haven't made it plain in a couple months. I'll post some follow-ups to this recipe in the next few days with a few other ideas that work well with this recipe. :)

What you need:

1 1/2 cups flour
1 cup sugar
1/2 cup margarine (I really think the original called for butter? But I use Country Crock for almost everything, so....)
2 teaspoons vanilla extract (add more if you'd like. I never measure, so I'm sure I always do. LOL!)
2 eggs
1 3/4 cup baking powder
1 tsp salt
2/3 cup milk

Preheat the oven to 350 degrees, and grease and flour an 8x8" or 9x9" baking pan, I use a Pyrex.

Cream the sugar and margarine together. Add the eggs, one at a time, followed by the vanilla. In another bowl, mix together the flour, baking powder and salt. Combine the two mixtures, and then mix in the milk till combined.

Pour into the pan, and bake for 30-45 mins, or until a toothpick inserted half way between the edge and the center comes out dry.

*Edited to add: I found photos that I posted on my old blog when I posted Strawberry Shortcake the first time!*

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