|
Instructions |
|
|
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating until blended after each addition.
|
|
|
Combine flour, baking powder and salt. Add to butter mixture alternating with milk, beginning and ending with flour mixture. Beat a low speed after each addition. Stir in vanilla. Pour batter into 2 greased and floured 8 inch round cake pans.
|
|
|
Bake at 350 degrees for 26 to 28 minutes or until wooden pick inserted in center comes out clean. Cool pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. This step enables you to split the layers with ease. If you are making a 2 layer cake instead of a 4 layer cake skip the chilling part.
|
|
|
Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer on a cake plate. Spread with 1/2 cup Whipped Cream Caramel Frosting. Repeat procedure with remaining 3 layers. Frost sides and top of cake with remaining frosting. Store in refrigerator.
|
|
|
Originally Submitted
11/18/2011
|