1 1/2 c Butter; at room temp
1 1/3 c Sugar
3 Eggs; at room temp
2 c White lily or cake flour + 2 tb
2 ts Baking powder
1/2 ts Salt
3/4 c Milk
1 ts Vanilla
Chocolate icing
See recipe
Cream the butter until light and add the sugar slowly. One
by one, add the eggs, beating well after each addition,
until the whole mixture is fluffy.
Sift the dry ingredients together and add to the batter in
3 parts alternating with the milk added in 2 parts. Stir in
the vanilla extract and turn into the prepared pans. Bake
in a 350 oven for 25 minutes, until the layers are golden
and pull away from the edges of the pans. Let cool about 10
minutes before turning out onto a rack.
To ice, place a cooled layer on a serving plate. Cover with
about one fifth of the Chocolate Icing. Place the second
layer on top and spread it with another one fifth of the
icing. Top with the third layer and use the remaining icing
to cover the top and sides. if the icing does not spread
evenly or smoothly, dip the blade of the icing knife in
warm water as you ice the cake.
SOURCE Biscuits, Spoonbread, and Sweet Potato Pie (pg. 304)
