Yellow Butter Cake

Recipe

2 cups all-purpose flour
4 tsp baking powder
.5 tsp salt
1.5 cups sugar
.5 cups butter/margarine, softened
1 cup milk
1 tsp vanilla
3 eggs

Back 350 F
Cupcakes: 20-25 min
2 9-inch: 35-40 min
1 Bundt: 40-55 min
1 13x9: 35-40 min

Sift flour, baking posder, salt. Stir in sugar. Add butter, milk, vanilla, beat at low speed 30 sec. Beat at medium 2 min. Add eggs, beat 2 min.

Well... I don't know

I made this cake twice, once with vanilla and once without vanilla. The first time I used vanilla, and it was awfully sticky, and had a cloying sweet taste. It was a very fluffy cake, more so than regular cake mix. My cousin then suggested that I make it without vanilla, so you get the egg taste. [In Chinese, the word for the western cake is technically "egg cake" to distinguish it from bean cake, radish cake, wheat cake, corn cake, etc. Chinese egg cakes are less sweet than American cakes and have a softer texture. You usually have to get them in a bakery because no one has ovens in their homes.]


The second time without vanilla it had a more solid feel, maybe just a bit lighter than cake mix. I actually didn't have any of it the second time because my family ate it all, so I can't tell you how it tasted. The first time it was mediocre/low average.


I'm not sure if the difference in the cakes was due to the vanilla or my poor baking skills. Things usually taste better the second time around.