2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups sugar
3/4 cup margarine or butter, softened
1 teaspoon vanilla extract
3 eggs
1 cup milk
1. Heat oven to 350°F. Grease and flour two 8 or 9-inch round cake pans.* In medium bowl, combine flour, baking powder and salt; mix well.
2. In large bowl, combine sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Alternately add dry ingredients and milk, beating well after each addition. Pour batter into greased and floured pans.
3. Bake at 350°F. for 27 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.
TIP:* Cake can be baked in greased and floured 13 x 9-inch pan. Bake at 350°F. for 33 to 40 minutes. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Decrease sugar to 1 cup. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 3 g 15% * Cholesterol: 55 mg 18% * Sodium: 330 mg 14% * Total Carbohydrate: 42 g 14% * Dietary Fiber: 1 g 3% * Sugars: 22 g * Protein: 5 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 10% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat
See Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
Yellow Cake comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!