- 3/4 cup softened margarine (1-1/2
sticks)
- 1-1/2 cups sugar
- 3 medium eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 teaspoons baking powder (1
tablespoon)
- 3 cups flour
- 1-1/4 cups milk
Get out a big bowl. Put the softened
margarine (you can soften it in the
microwave if you like) and sugar into the
bowl. Using electric beaters, or a strong
arm, cream the two items together until they
are light and fluffy. Add all three eggs,
the vanilla and salt. Beat again, until the
eggs emulsify (mix up) the whole mess. Add
the baking powder, flour and milk. Now is
when the electric beaters come in handy, but
it can be done with a spoon and
determination. Beat everything together for
a full 2 minutes on high speed, or a full
five minutes with your spoon and your
muscles. The mixture should begin to look
light, smooth, creamy and good. Turn the
batter into either 2 well oiled 9-inch layer
cake pans, or an equally well oiled 9 by
13-inch rectangular pan. Place the cake(s)
in a 350° oven. Bake the layers for 25 to 30
minutes or the large pan for 35 to 40
minutes. Cool completely before frosting.
This recipe also makes great cupcakes. Drop
the batter into well oiled muffin tins. I
like using an ice cream scooper for this ...
it gives me the perfect amount of batter for
my standard sized muffin tins. Bake at 375°
for about 20 minutes. Makes about 28 cup
cakes.
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