Old Fashioned Butter Cake

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I was doubtful at first that an all-purpose flour cake could be both fluffy and moist; in the past, I’d only been able to get that outcome when using cake flour. In addition, I almost always have just King Arthur Flour in the cupboard, which results in a denser (but still wonderful!) cake. Imagine my delight when I took my first taste and discovered a cake beyond my wildest hopes. I’m not sure if it’s the one tablespoon of baking powder or the entire beating time of four minutes, but whatever the secret is, this recipe works!
This is a recipe that I will use again and over again.


2 cups all-purpose flour, sifted
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon vanilla extract2 eggs


Preheat oven to 350*F. Grease and flour two 8 inch x 2 inch baking pans and set aside.
In a large mixing bowl sift together the flour, sugar, baking powder and salt.
Add butter, milk, and vanilla. With a hand mixer, beat for 2 minutes, occasionally scraping down the sides of the bowl.
Add eggs and beat for 2 minutes more.
Pour batter into prepared pans, dividing equally between the pans. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven.
Cool in the pans for 10 minutes and then turn cakes out onto a cooling rack to cool completely.
Frost with your favorite frosting. I used my favorite chocolate frosting, the one on the back of the Hersey’s cocoa can.

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