Monday, March 24, 2014

Dairy Sweet Cake

When trying to decide what kind of cake to bake for my Mother's birthday last week, I found  this recipe tucked in my stack of  recipes that I had pulled from a December 2012 edition of Southern Living. It's a stately three layer cake, perfect for a celebration of any kind and has the perfect dairy ingredients--milk and butter!

Even though we never met Mrs. Billett, we certainly thank her for providing this sweet dairy-filled cake  recipe!

Mrs. Billett's White Cake

1 cup milk
1 1/2 teaspoon vanilla extract
1 cup butter,softened
2 cups sugar
3 cups cake flour
1 Tablespoon baking powder
5 egg whites
Vanilla Buttercream Frosting

Preheat oven to 350 degrees F. Grease 3 (8 inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
Stir together milk and vanilla.
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans. Bake for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks; discard parchment paper. Cool completely (about 40 minutes).
Spread Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.

Vanilla Buttercream Frosting

1 cup butter,softened
1/4 teaspoon salt
1 (32oz) package powdered sugar
6-7 Tablespoons milk
1 Tablespoon vanilla extract

Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with 6 Tablespoons milk, beating at low speed until blended and smooth after each addition. Stir in vanilla. If desired, beat in remaining 1 Tablespoon milk, 1 teaspoon at a time, until frosting reaches desired consistency.

                            You can't go wrong with this cake, especially if it's topped with ice cream
                                                           or served with a glass of milk!

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