White Cake Vanilla Cream Filling and Butter Frosting

Ingredients

White Cake

• 2 1/4 cups all purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter
• 3/4 cup milk
• 1 teaspoon vanilla
• Additional 1/4 cup milk
• 3 eggs

Vanilla Cream Filling

• 1 cup milk
• 3 tablespoons all purpose flour
• 1/4 cup granulated sugar
• A pinch of salt
• 1 egg
• 1 tablespoon butter
• 1/2 teaspoon vanilla

Butter Frosting

• 3 tablespoons soft butter
• 1/2 teaspoon vanilla
• A few grains of salt
• 2 cups sifted icing sugar
• 2 to 2 1/2 tablespoons warm cream or milk

Directions

White Cake

1. Preheat oven to 350 degrees F
2. Grease two 8 inche round layer cake pans or line the bottoms with wax paper or dust lightly with flour.
3. Sift together the dry ingredients, flour, baking powder, salt and sugar into a large mixing bowl.
4. Add the butter, 3/4 cup of milk and vanilla
5. Beat for 1 minute on low speed.
6. Add the 1/4 cup milk and eggs and beat for another 2 minutes on low speed.
7. Pour the batter in the prepared pans and bake in the preheated oven for 35-40 minutes.
8. You will know it is done when the cake springs back the lightly touched.
9. Cool for 5 minutes then remove from pans onto cooling racks.

Vanilla Cream Filling

1. Scald the milk in a saucepan.
2. In a seperate saucepan combine the flour sugar and salt.
3. Gradually add the scaled milk. Cover over medium heat stirring constantly until thickened.
4. Cover and cook for 2 minutes longer stirring occassionally.
5. Stir a small amount of hot mixture into 1 egg that is lightly beaten in its own bowl.
6. Then blend this egg mixture back into the hot mixture.
7. Cook one minute longer, stirring constantly.
8. Remove from heat and blend in the butter and vanilla.
9. Cool. This makes 1 cup or a sufficient amount to fill and 8 or 9 inch layer cake.

Butter Frosting

1. Cream the butter.
2. Beat in the vanilla and salt.
3. Blend in the icing sugar alternately with the warm milk or cream.
4. Beat until smooth and a good spreading consistency. Add more sifted icing sugar or milk if necessary.
5. Makes a sufficient amount for top and sides of a 8 or 9 inch round or square cake, 1 1/2 dozen medium sized cupcakes. If you want to fill a couple layer cake you would need to double the recipe.
6. *Note if you want more than a 2 layer cake, when cakes are cooled using a very sharp knife you can slice the cakes into halves and create more layers.
7. * Note Optional: To decorate as picture shown, pat on 1 cup of toasted slivered amonds around the outside of the cake and add fresh fruit that has a glaze sauce onto the top.