Yellow Layer Cake

2-1/3 C. sifted cake flour............................2 eggs, lightly beaten

3 t. baking powder.....................................2 t. vanilla

1/4 t. salt....................................................1/2 C. milk

1/2 C. butter, softened...............................1/2 C. thick raspberry jam

1-1/4 C. sugar...........................................Basic Buttercream Frosting (recipe follows)

1) Position rack in center of oven; preheat to 350°. Grease 2-9" cake pans, dust with flour.

2) In a medium bowl, whisk or stir together flour, sugar, baking powder & salt; set aside.

3) In a large bowl, and using electric beaters, cream butter till light & smooth. Add sugar in several additions, beating till mixture is light & fluffy. Gradually add eggs, beating till mixture has the consistency of lightly whipped cream. beat in vanilla.

4) Using a large rubber spatula, alternately stir in dry ingredients & milk- beginning & ending with dry ingredients- and blending well after each addition. Pour batter into prepared pans, dividing equally.

5) Bake 20 minutes, or until a pick inserted near center of cakes comes out clean. Remove pans to wire racks, cool 10 minutes. Remove cakes from pans, finish cooling- right side up- on racks.

6) Level cakes if necessary, using a long serrated knife. Spread one layer with raspberry jam (on the leveled side). Place second layer, bottom side up, on top of first layer; frost top & sides with Basic Buttercream Frosting (or frosting of your choice). Note: cake does not have to be filled with jam, you may use icing, or filling of your choice.

Yield: One 9 inch, 2 layer cake.

Basic Buttercream Frosting   

3/4 C. butter, softened

3-1/4 C. sifted powdered sugar

1-1/2 t. vanilla

2 to 3 T. milk

In a medium bowl, using electric beaters, cream butter with vanilla & 2 T. milk till light & smooth. Add sugar, 1/2 C. at a time, beating until mixture is very creamy & smooth. If frosting seems too thick, add the remaining milk until a spreading consistency is reached.

Yield: Enough to fill & frost an 8- or 9- inch 2-layer cake, or to frost a 10" tube cake, or a 9x13" sheet cake.

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