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Preheat oven to 350F
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup butter
1 cup lightly packed dark brown sugar
2 eggs
1 tsp. vanilla
2/3 cup buttermilk
Sift together flour, salt, baking powder adn baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Grease an 8" square cake pan. Line bottom with waxed paper or dust lightly with flour.
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup butter
1 cup lightly packed dark brown sugar
2 eggs
1 tsp. vanilla
2/3 cup buttermilk
Sift together flour, salt, baking powder adn baking soda.
Cream butter.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Turn into prepared pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
