Makes 1 - 8 inch layer cake
Makes 6 cups
Butter or Margarine 1 1/2 cups Butter 1 cup
Confectioners' Sugar 2 1/3 cups All-purpose flour 1 cup
Egg yolks 7 Water 1 cup
Cake flour 4 1/2 cups Confectioners' sugar 8 cups
Baking powder 2 1/2 tsp. Vanilla extract 1 tsp.
Milk 1 3/4 cups
Vanilla extract 1 1/2 tsp.
1:- Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans.
2:- Sift flour before measuring; resift with salt and baking powder at least twice more.
3:- Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed.
4:- In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans.
5:- Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting
1 Cream butter until very light. Cream in flour. Add water and flavoring. Add sugar until desired consistency is reached. For frosting the cake use a thinner icing. Then add additional sugar to make the icing thicker for putting decorations on the frosted cake.