Tuesday, December 28, 2010

Never Fail White Cake

2 c flour

2 tsp baking powder          Sift

1 ¼ c sugar

½ c margarine                   Cut in

2/3 c milk

2 eggs                                Mix together, and then beat all    1 tsp vanilla                       ingredients well

9 x 13” pan @ about 350o

This was my mother’s standard white cake, adapted to make it simple and quick to make.  If the margarine is room temperature, it can be cut in with electric beaters, making it faster.  If the eggs are small, one more can be added without compromising the quality of the finished product.
My husband considers this one of the ultimate comfort foods when topped with chocolate frosting.  The batter can also be poured over pie filling and baked like an  upside down cake, to be eaten with whipping cream or vanilla ice cream.

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