Catherine's Yellow Cake Recipe
Servings: 8
Ingredients
- 3 c. Cake flour
- 3 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Butter, room temperature
- 2 c. Sugar
- 1 Tbsp. Vanilla extract
- 4 lrg Large eggs, room temperature
- 1 1/3 c. Lowfat milk, room temperature
Directions
- Combine the flour, baking pwdr and salt. Sift together at least once, preferably two or possibly three times. Set aside till later. Grease three 9 inch round cake pans or possibly a 13x9 inch pan and line the bottom with wax paper, that has been lightly greased. Place the butter in a mixer bowl. Using the paddle beater on medium-low speed, lightly cream the butter. Add in the sugar and vanilla ans continue to cream for 30 seconds or possibly till well blended.
- Crack the Large eggs into a measuring c.. Beat briefly with a fork to break the yolks and blend. With the mixer still on medium-low, add in the beaten Large eggs, approximately one egg at the time, beating well after each additon. After all the Large eggs are added, continue to beat for 2 to 4 min or possibly till the mix begins to appear lighter and fluffier. Add in the sifted dry ingredients and lowfat milk alternately (about 4 additions each of the dry ingredients and lowfat milk beginning and ending with the dry ingredients), while beating on the lowest speed possible. Blend only till all of the ingredients are incorporated and the batter is smooth.
- Yields about 9 cupsof cake batter. Fill the prepared cake pans with the batter and tap pans on a flat surface to release any large air bubbles. Bake in a preheated 350 degree oven (about 30 min for 9 inch cake pans, or possibly about 45 min for 13x9 inch cake pan) till the cake just begins to shrink from the sides of the pans. Let the cake cold in the pans for about 10 min. Turn out, leaving on the wax paper, and allow to cold completely on a wire rack.
- Remove the wax paper before frosting and assembling the cooled cake layers.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 8 servings | |
| Calories 640 | |
| Calories from Fat 232 | 36% |
| Total Fat 26.3g | 33% |
| Saturated Fat 15.66g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 834mg | 35% |
| Potassium 158mg | 5% |
| Total Carbs 92.52g | 25% |
| Dietary Fiber 0.9g | 3% |
| Sugars 52.64g | 35% |
| Protein 8.93g | 14% |
