So I know it doesn't look great but it tastes amazing. Or so I'm told. I have given up sugar for 30 days so I didn't get a taste. But I made it from scratch and so it has to be good. It doesn't look wonderful because I had to go to kindergarten orientation. So as soon as the cake was done I took it out of the oven and ran. I didn't get to take it out of the pans after ten minutes cooling. I had to scrape it off the bottom on one of the cakes. So it looks like a mess but 4 through 7 year olds don't know the difference. Right?
From one of my favorite cookbooks-Better Homes and Gardens "New Cook Book" Although it is at least 15 years old.
White Cake
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk or sour milk (sour your milk with white vinegar)
1/2 cup butter
1 teaspoon vanilla
4 egg whites
Oven 350
In a bowl combine flour, sugar, baking powder, baking soda, and 1/8 teaspoons salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and beat for 2 minutes more, scraping bowl.
Pour into 2 greased and floured round baking pans. (You can use 8 or 9 inch.) Bake at 350 for 30-35 minutes or till a toothpick inserted near the centers comes out clean. cool on wire racks for 10 minutes. Loosen sides. Remove from pans. Cool thoroughly on wire racks. Serves 12.
Butter Frosting (same cookbook)
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
In a bowl beat butter till fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla.
Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency (I didn't do this and I wish I had because it was too thick). Tint with food coloring, if desired. Frosts tops and side of two 8 or 9 inch cake layers.
