Dinette Cake - THE BEST VANILLA CAKE EVER!

By Addie

During the summer I teach a baking and cooking camp to students from 2nd through 8th grade. At the end of cooking camp we teach the students some basics of baking and let them make a cake and then decorate it. This year my camp's head instructor found this recipe, so I can't take claim as my own even if i wish I could. :) It is my favorite cake and anyone who has tasted it claims it is their favorite as well. Trying it, you will NOT regret it and it's super easy!!

This tastes great with store bought icing or home made icing if you're up for the messy task. I make it with Buttercream icing; you can find the recipe for that here as well.

Ingredients

• 1 cup sugar
• 2/3 cup milk
• 1/3 cup canola oil
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
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• BUTTERCREAM ICING
• 1/4 cup butter (softened)
• 1/4 cup shortening
• 3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1-2 Tablespoons milk (depending on consistency that the icing is taking)

Preparation

Step 1

Cake Directions:
In a large bowl, beat the sugar, milk, oil, egg, and vanilla until well blended. Combine the flour, baking powder, and salt. Gradually add to sugar mixture until blended.

Pour into a greased 9-inch square baking pan. Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Icing Directions:
In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
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REVIEWS:

IT ONLY TAKES MINUTES to get this cake into the oven. It's one of my favorite desserts. I love serving this treat to guests, and it's also one of my grandchildren frequently request I make for them.

I have always used this recipe for our Xmas morning breakfast tradition, Pineapple Upside Down Cake. My great grandmother started this tradition and we carry it on today. (Simply layer 1/4 c. melted butter, pineapple slices, cherries, and walnuts in the bottom of the pan before pouring in the batter.) I also have a vegetarian (vegan) adaptation that is more health conscious. I substitute soy milk for the dairy milk and 1/4 c. of unsweetened applesauce for the egg. I also reduce the amount of sugar to 3/4 c. and use organic demera sugar.

Sounds really good. I like a good moist cake so I am hoping this will also be moist. I especially like the fact that it is small since we are down to 2 not.

I remember making this cake as a young girl, under my mother's guidance. This recipe was in my mother's Betty Crocker cookbook, which she passed down to me. Spread with homemade chocolate frosting, it's a divine treat!