Ingredients
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 cup milk
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I'm one of those that doesn't really like cake mixes because to me, they taste like I'm eating icing on *air* ... this is the exact recipe that my daughter brought home from school and I'm glad that I found it again because it's so simple and delicious and you definintely notice that you are eating icing on something with SUBSTANCE :o)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I'm one of those that doesn't really like cake mixes because to me, they taste like I'm eating icing on *air* ... this is the exact recipe that my daughter brought home from school and I'm glad that I found it again because it's so simple and delicious and you definintely notice that you are eating icing on something with SUBSTANCE :o)
2 comments:
This sounds so good...we like homemade cakes!
Thanks for sharing the recipe!
It's yummy! We love homemade cakes because you actually feel *substance* underneath the icing and not *air* ... or at least that's what I often found with cake mixes :o)
Blessings to you and yours as the weekend continues ...
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