Basic White Cake

By AzWench

Frost with Milk Chocolate Frosting

Ingredients

• Milk Chocolate Frosting:
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 3 cups cake flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 teaspoons vanilla
• 3/4 teaspoon almond extract
• 6 egg whites
• 1 cup butter, softened
• 6 cups powdered sugar
• 1/3 cup unsweetened cocoa
• 1/2 cup milk
• Garnish:
• Rainbow candy sprinkles

Preparation

Step 1

Basic White Cake:
1. Preheat oven to 325 degrees. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

2. Combine flour, baking powder, and salt; add to butter mixture alternating with milk and 2/3 cup water, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts.

3. Beat egg whites at high speed until stiff peaks form; fold about one-third of the egg whites into batter. Gradually fold in remaining egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 325 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 15 minutes. Wrap in plastic wrap. Freeze 4 hours.

5. Unwrap frozen cake layers. Spread Milk Chocolate Frosting between layers and on top and sides of cake. Let stand at room temperature 2 hours before serving. Garnish, if desired.

Milk Chocolate Frosting:
1. Beat butter at medium speed with an electric mixer until creamy. Add remaining ingredients, beating until smooth.