Classic Yellow Cake

Dear Turkey,

Even though I do

Like cake from a box, this one

Is so much better

Classic Yellow Cake

(makes 1 pie-dish-sized cake, double for cupcakes or a layer or sheet cake, adapted from smitten kitchen)

Ingredients:

- 2 c cake flour (if you don't have any, all-purpose flour will work)

- 1 t baking powder

- scant 1 t baking soda 

- 1/2 t salt

- 1 stick butter, room temp or softer

- 1 c sugar

- 1 t vanilla

- 2 eggs, room temp

- 1 c buttermilk, well shaken

- For frosting: butter, powdered sugar, milk or cream, vanilla, cocoa

Instructions:

- Butter a pie dish and then cut a piece of parchment to fit in the bottom of the dish, put it in and then butter that as well. 

- Cream butter and sugar, and beat in vanilla and eggs, and then buttermilk. Mix in dry ingredients on slow speed until just combined. 

- Pour the batter into the pie dish and bake at 350 F for about 35-40 minutes, or until the top is just starting to get golden brown and a knife comes out clean. 

- Cool at least 20 minutes and then run a knife around the cake and turn it out onto a plate. 

- I made vanilla buttercream first (beat together about equal parts soft butter and powdered sugar, a little vanilla, milk to thin it out if needed, add more sugar if it tastes too buttery) and covered the cake with that. Then I beat some cocoa and more milk into the remaining buttercream to make some chocolate frosting for accents and swirling. Make sure the cake is totally cool before you frost.

- Store covered at room temp.

Enjoy,

Tofu