|Photo: The New York Times|
I like to add a half cup of finely ground nuts to my batter:
Butter Milk Layer Cake (with nuts)
1 1/2 cups butter (= 1 1/2 sticks)
1 1/3 cups sugar
2 teaspoons vanilla
2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Debbie's version: 1/2 cup of finely ground walnuts or pecans
1) Using a mixer, cream together the butter and sugar.
2) Add the eggs and vanilla.
3) Add the dry ingredients followed by the buttermilk.
4) Toss in the ground nuts for oomph.
5) Pour into 2 greased 9 inch baking pans and bake in a preheated 350 degree F oven for 25 - 30 minutes, or until the center produces a crumb.
6) Remove from the oven. Let sit for 10 minutes, then scrape and remove from the pans to cool completely.
Decide on a frosting: Vanilla; Chocolate; Coffee; or something else. (Sometimes a plain, white, vanilla cake hits the spot!)
Butter Cream Frosting (Vanilla flavor):
|Photo: Wacky Wonderful|
1 cup condensed milk
2 cups powder sugar, plus more. (Add from the box until you get a thick, but spreadable frosting constituency.)
1/2 stick of butter
2 teaspoons vanilla extract
For Chocolate Frosting: Melt 6 ounces of unsweetened chocolate. I often melt a large dark chocolate bar (or 6 ounces of semi-sweet chocolate chips) that I have in my cupboard. (Cocoa powder works also.)
For a mocha flavor, add a teaspoon of instant coffee.
1) In a mixing bowl, add the ingredients and with an electric mixer and beat until creamy.
2) Frost the middle, sides and top. You can put the cake in the refrigerator, then frost it a 2nd time just like professional bakers, if you like.
Top the frosting with additional chocolate shavings, coconut flakes or ground nuts if you wish. Bon appétite!
You may also enjoy:
Eat A Peach Cake
Let's Eat Hummingbird Cake
Coffee Walnut Cake: High Tea My Way