Let Them Eat Cake

Sometimes even the healthiest of diets deserve a little treat.  But instead of eating something from the store, full of chemicals, preservatives, and salt (really high in pre-made bakery products) why don't you make something from scratch.

This recipe is the cake my Mom made for birthdays and Easter from the Betty Crocker Cookbook as it was the favorite of my brother and I.  It's easy to make and if you show up at work with it (if your family leaves any) people will be surprised at the light, sweet, clean taste that not full of things you can't pronounce. Pick a frosting with a deep, rich taste, and simply cut it in half or at least don't use the whole amount.  You won't miss all the extra fat and calories and you'll still have a delicious dessert. Yes, it has eggs and milk in it, not my norm with a mostly plant-based diet but for a special occasion, I'll make an exception.

Classic Yellow Cake

Ingredients:

1/2 cup butter (not margarine) softened
1 and 1/2 cups sugar
2 and 1/4 cups cake flour (or use all purpose)
3 and 1/2 teaspoons baking powder
1 teaspoon salt
1 and 1/4 cups milk
1 tsp. pure vanilla extract
3 large eggs.

Preheat oven to 350 F.

Grease a 13 x 9 pan or two 9 and 1/2 inch rounds and lightly dust with flour.

Cream butter and sugar (whip until light and fluffy), then add remaining ingredients, beating with a hand mixer or stand mixer for 30 seconds, scraping the bowl constantly.

Beat on high 3 minutes, scraping bowl occasionally and pour into prepared pans.

Bake 35 to 40 minutes for a 13 x 9 pan and 25-30 minutes for the 9 inch rounds, or until toothpick inserted in center comes out clean or cake springs back when lightly touched in center.  Do not overcook, as this will dry out your cake.

Cool on wire rack for 10  minutes, remove cake if in round pans, cool completely and frost with your favorite icing.  The King Arthur Flour website has some excellent frosting recipes.