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Ingredients
- 1 cup butter or two sticks or 16 tablespoons ( I use sweet cream butter that is unsalted)
- 2 cups white granulated sugar
- 4 eggs
- 3 cups sifted all-purpose flour or you can use cake flour, too. (Sift the flour first and then measure 3 cups. If using cake flour, sift it, too.)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Preparation
Step 1
Cream butter and sugar with mixer until fluffy. Add eggs, one at a time, beating after each addition. Sift the flour you have already sifted again with the salt and baking powder. Add the vanilla extract and almond extract to the creamed eggs and sugar.
Alternately add milk and flour to eggs and mix just until everything is wet. Spray a 9 x 13 baking dish with cooking spray. Add your cake mixture.
Cook in preheated 350 degree oven for 35 to 40 minutes until brown on top and tests done in middle. Let cool before frosting. This cake is traditionally baked in three 9 inch cake pans for about 20 minutes per layer. You can do it in the cake pans or in a bundt pan, too. It will take about 40 minutes in a bundt pan. Frost with your favorite frosting or the frosting recipe below. Enjoy!
EASY CHOCOLATE FROSTING:
1 stick butter or margarine or 1/2 cup or 8 tablespoons, softened
3 cups powdered sugar (not granulated)
1 teaspoon vanilla extract
1/2 cup 100% cocoa
1/4 cup plus 2 tablespoons milk (You can use more or less milk to get the consistency you like in the frosting)
Mix all ingredients with mixer. Spread on cake. Makes enough for 1 cake. You can double the recipe.