Cookie
Administrator
2/3 cup butter or margarine, softened
1 3/4 cups sugar
2 eggs
1 1/2 tsp. vanilla
2 3/4 cups Gold Medal flour (if using self-rising flour, omit baking powder and salt)
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
French Silk Frosting
Heat oven to 350F. Grease and flour baking pan, 13x9x2", or 3 round layer pans, 8 1/2". In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally.
On low speed, mix in flour, baking powder and salt alternately with milk. Pour batter into pan(s).
Bake oblong pan for 45 to 50 minutes, layer pans for 30 to 35 or until wooden pick inserted in center comes out clean. Cool cake. Frost with French Silk Frosting.
1 3/4 cups sugar
2 eggs
1 1/2 tsp. vanilla
2 3/4 cups Gold Medal flour (if using self-rising flour, omit baking powder and salt)
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cups milk
French Silk Frosting
Heat oven to 350F. Grease and flour baking pan, 13x9x2", or 3 round layer pans, 8 1/2". In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally.
On low speed, mix in flour, baking powder and salt alternately with milk. Pour batter into pan(s).
Bake oblong pan for 45 to 50 minutes, layer pans for 30 to 35 or until wooden pick inserted in center comes out clean. Cool cake. Frost with French Silk Frosting.
