- 1 cup flour
- 3/4 cup white sugar
- 1/4 tsp salt
- 1/3 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 6 tbsp butter
- 1 1/2 tsp vanilla
- 2 eggs
(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!) It will quickly become your “go to” cake any time you need a simple white cake. If you really feel the need to get technical, mix the butter, eggs and vanilla together until light and fluffy, then add the rest.
Mix well with hand beater at low speed until mixed, then high speed for 2 minutes. Pour into greased and floured 9″ round cake pan.
Bake at 350 for 25 minutes, check with cake tester. Cake should be just baked enough to be pulling away slightly from the sides of the baking pan, and tester should come out clean. Let rest for 10 minutes then remove from pan and cool completely on wire rack.
CREAMY CUSTARD FILLING
- 2 cups milk
- 1/4 tsp salt
- 1/4 cup sugar
- 2 egg yolks
- 3 tbsp cornstarch
In heavy saucepan, whisk all ingredients until incorporated very well then cook over medium-low heat until mixture thickens and boils, about 20 minutes. Boil 1 minute stirring frequently. Remove from heat and stir in 1 tsp vanilla.
I have also done this part in the microwave – stir every 2 minutes until mixture has thickened well. Make sure you use a large bowl as the mixture will raise and lower several times while it cooks.
Cover right on the surface of the pudding with saran until cool, but not set, about 30 minutes.
- 2 squares semisweet chocolate
- 1 tbsp butter or margarine
- 1/2 cup icing sugar
- 2-3 tbsp milk
In heavy saucepan over low heat, melt chocolate and butter. Remove saucepan from heat. With wire whisk beat in 1/2 cup icing sugar and 2-3 tbsp milk until smooth and easy spreading consistency.
With serrated knife, cut cake horizontally in half to form 2 equal layers. Place 1 cake layer on cake platter, spread evenly with the cooled custard. Top with 2nd cake layer, pressing down gently but firmly. Cover top of cake with chocolate icing. Try to spread chocolate cover to the edges so it drips down over the sides. Refrigerate until serving time.
This cake is so versatile. If you have a large crowd, double the recipe and make it 4 layers high! So impressive looking – for extra flair, save some of the custard and spread it around the outside of the cake, then press in sliced toasted almonds. You can also make one cake with chocolate (add 1/4 cup cocoa powder to cake batter or use your own favorite chocolate cake) and add your toasted almonds to the top.