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Favorite Two-Egg Cake

Yield:

3 8-inch layers or 2 9-inch layers

Ingredients

  • 2 1/4 cups - sifted Presto
  • 1 1/3 cups - sugar
  • 1/2 cup - unsalted butter
  • 3/4 cup - milk
  • 1 teaspoon - vanilla extract
  • 2 - eggs
  • 1/4 cup - milk

Directions

  1. Sift flour with sugar.
  2. Stir butter until softened.
  3. Add flour mixture, 3/4 cup of milk and vanilla; mix until flour is moistened. Then beat 2 minutes at medium speed of electric mixer.
  4. Add eggs and 1/4 cup milk and beat 1 minute longer with mixer.
  5. Baking: Pour batter into 3 greased and floured 8-inch layer pans. Bake at 350° for about 20 minutes or until tester comes out clean.
  6. Cool cakes in pans 10 minutes, then remove from pans and finish cooling.
Note: Cake may be baked as 2 9-inch layers, bakes approximately 25 minutes.

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