White Cake
1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
Directions:
Preheat oven to 350
Grease 1 13x9x2 in cake pan with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pan.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Pour batter into prepared pan and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean. Let cake cool in the pans for 15 minutes then invert onto racks to cool completely before frosting.
Chocloate Frosting:
6 Tbsp. unsalted butter, softened
2 tsp. vanilla extract
3 cups confectioner’s sugar
3/4 cup cocoa powder
1/3 cup milk
To make the frosting:
1. Cream the butter and vanilla together with an electric mixer on low to medium speed.
2. In a separate bowl, combine the confectioner’s sugar and cocoa powder.
3. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to the frosting until you have reached the desired consistency. Beat with an electric mixer for 1 minute or until creamy.
i doubled the cake & frosting recipe to make a 2 layer sheet cake. yum!!Enjoy & God Bless
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