Moist White Cake (Not Boxed)
Recipe: #3698
December 25, 2011
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Flour, more
"This is a great scratch white cake, Add in some blueberries if you like. Follow instructions, the milk is mixed with the eggs, butter, sugar and vanilla"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (91.9 g)
- Calories 272
- Total Fat - 9.6 g
- Saturated Fat - 5.7 g
- Cholesterol - 57.9 mg
- Sodium - 265.7 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 0.6 g
- Sugars - 26.4 g
- Protein - 4.2 g
- Calcium - 96.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Genorously grease a 13 x 9-inch or a 12 x 9-inch baking pan.
Step 2
In a bowl beat the butter or shortening with eggs, sugar, vanilla, and milk. In another bowl mix flour with baking powder and salt; add to creamed mixture beating until just blended Pour into baking pan.
Step 3
Bake for about 25-30 minutes or until cake tests done (I baked this in my convection oven and it was done slightly before 25 minutes).
Tips
No special items needed.
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