Cake Ingredients & Method

INGREDIENTS
1 cup (1/2 lb.) butter, softened
1 1/2 cups sugar
3 large eggs
3 large egg yolks
1 tablespoon vanilla
3 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk

METHOD
In a bowl, with a mixer on medium-high speed, beat butter and sugar until pale and fluffly. Add eggs, then yolks, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, mix flour, baking powder, and salt. Stir about a third of the flour mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture, then remaining milk, followed by remaining flour. pour the batter equally into two buttered and floured 9-inch round cake pans and spread until even.
Bake at 180°C or 350°F or Gas Mark 4 for 25 to 30 minutes until a skewer comes out clean. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Makes two 9-inch cake layers; 12 to 16 servings

Decor Ingredients & Method

INGREDIENTS
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

METHOD
In a large bowl, cream the shortening and butter with an electric mixer. Add the vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.