2 1/4 c All-purpose flour; (do not
-sift the flour)
1 1/2 c Granulated sugar; (1 cup
-brown, 1/2 white)
3 1/2 ts Baking powder
1 ts Salt
1 1/4 c Milk
Vegetable oil
1/2 c Butter; (not margarine),
-softened
1 tb Vanilla extract; (or
-hazelnut liquor)
3 lg Eggs
3 tb Chai spice mix; heaping;
-(optional, to make it a
-spice cake)
Preheat oven to 350°F
Cut wax paper to fit the bottom of three 9 x 1-1/2" round pans. Spray
the pans with cooking spray, place the wax paper in the pans and
spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and
salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup, then add
enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour
mixture and beat with an electric mixer on medium to medium-high
speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour
batter into prepared pans.
Bake at 350°F for 20 to 25 minutes or until a wooden pick inserted
near center of cake comes out clean, or until cake springs back when
touched lightly in the center.
Cool cakes on wire racks for 15 minutes; remove from pans and cool
completely.
Note: I used 2 cake pans, enough batter for 2 cups in each, didn't
use wax paper, used spray oil
I used 1/2 powdered sugar glaze for a layer (Add enough milk, slowly,
to desired consistency. It hardens later.)
