I found the recipe in a magazine called “What’s Cooking” printed sometime in the 1980’s! They used top quality paper for magazines back then. The pages are still almost like new.
White Cake With Butter Cream Frosting
- Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans or a 13X9X2 inch baking pan.
- Place all ingredients in a large mixing bowl and beat a low speed until well-blended, about 1 minute. Increase speed to medium and beat 4 minutes, scraping the sides of the bowl occasionally.
- Pour the batter into the prepared pans and smooth the tops. Bake 25-30 minutes for layers (35-40 minutes for oblong pan) or until a wooden pick inserted in the center of the cakes comes out clean.
- Cool in pans on wire racks for 10 minutes. Invert the pans, remove and let cool completely on racks. Frost with butter cream frosting (or cheat and buy vanilla frosting in a can!)
Butter Cream Frosting
Place the ingredients for frosting in mixing bowl and beat at medium speed until frosting is very smooth, adding more cream or milk if necessary until frosting is of a good spreading consistency.
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