This is an easy cake that my mother used to make and frost with white frosting with coconut as we\'d move from the heavier winter spicy flavors to the lighter foods of Spring and the warmer weather. I took it a little further and would add edible flowers on top to the cake for the brightness and bright colors as the days moved from dreary to bright. My favorite when the kids were little were the wild violets that seem to spring up everywhere. Today, I also enjoy using orchids as well as marigolds and nasturtiums.
This is an easy yellow cake. It can be made as a 13 by 9 inch sheet cake, or a 8 or 9 inch square or round layer cake. My tradition is a 9 inch round layer cake...only because that is the size of fancy cake plate I happened to have...and still love using.\r\n\r\nThis cake is intended to be a yellow cake, which is made using whole eggs.. You can substitute 3 egg whites for the 2 whole eggs if you wish it to be a white cake, and use shortening instead of butter. Personally, although I have no trouble making \"scratch\" cakes...they are a lot easier and more forgiving than most cooks are led to believe...the separating the eggs just seems like too much work. Especially when being served to growing boys, who really don\'t care about how it looks!
|Start with all your ingredients at room temperature|
|2/3 cup soft butter|
|1 3/4 cup sugar|
|1 1/2 tsp vanilla|
|3 cups sifted cake flour OR 2 3/4 cups sifted all purpose flour (NOT SELF RISING)|
|(I have always used all purpose flour)|
|2 1/2 tsp baking powder|
|1 tsp salt|
|1 1/4 cups milk|