Ingredient:
Cake
2 cups Gold Medal all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
1 cup milk
Frosting
1 cup butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened baking cocoa
2 tbsp milk
1 tsp vanilla
Method:
Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
Cake
2 cups Gold Medal all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 tsp vanilla
1 cup milk
Frosting
1 cup butter, softened
2 1/4 cups powdered sugar
1/3 cup unsweetened baking cocoa
2 tbsp milk
1 tsp vanilla
Method:
Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread batter evenly in pan. Tap cake pan on counter 2 or 3 times to eliminate air bubbles from batter.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
