Cream butter. Gradually add sugar, beating until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Baking: Pour batter into 3 greased and floured 9-inch layer pans, using about 2-1/3 cups batter in each pan. Bake at 350 degrees F for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.
Alternate Baking Pans Amount of Batter Baking Time
Two 9-inch square pans 3-1/2 cups each 40-45 minutes
13X9-inch plus 5 cups about 40 minutes 9-inch layer or 1 dozen cupcakes remainder 25 to 30 minutes
4 dozen paper-lined muffin pans pans half filled about 25 minutes
Note: If layers or cupcakes cannot be baked all at the same time, remaining batter may be held in refrigerator.
In high altitude areas, reduce baking powder to 2-1/2 teaspoons, and sugar to 1-1/2 cups; increase salt to 1 teaspoon, vanilla to 2 teaspoons and milk to 1-1/4 cups plus 2 tablespoons; substitute shortening for butter; bake at 375 degrees for 25 minutes.
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