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Cake, Bizcocho, Torta

This is the cake that made it so that I never ate cake at other kid's birthday parties because they never measured up to my mother's cake. Frosting is overkill. It is that good. It is also very easy to make. Just make sure you pay attention to the creaming of the butter and sugar.

2 sticks butter
2 cups sugar
1/2 teaspoon vanilla
4 eggs
3 cups flour (don't pack it or shake it)
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk

The most important trick in making a great, moist cake is to beat the butter and the sugar in the mixer until you can't feel any sugar granules and is very creamy. (About 5 minutes). Add eggs one at a time, beating well after each addition. Add vanilla. Mix flour, salt and baking powder. Lower speed and add to butter mixture, one bit at-a-time, alternating with little bits of milk. Beat only until it is mixed. Pour in two 9" round pans and bake at 325°F for about 1 hour or until a knife in the center comes out clean.

7-MINUTE FROSTING

1 1/2 cups sugar
2 egg whites
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt

In top of double boiler, with a mixer at high speed, beat all ingredients with a 1/2 cup water* until blended, about 1 minute. Place over rapidly boiling water; beat at high speed until soft peaks form (this may take more than 7 minutes). Pour into large bowl; beat until thick enough to spread. Use immediately! Fills and frosts two-layer cake; frosts tube cake, 13" by 9" cake, or 2 dozen cupcakes.

* For crusty surface, use only 1/3 cup water.

 

 

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