Buttery Rich White Cake

                              

Gwen and the kids came home for Thanksgiving and that Saturday was Gunner's birthday. He was going to be seven years old, and I asked him if he wanted cupcakes for his birthday (Yes!) and what kind of cake did he want? He wanted a white cake with chocolate frosting. I found this cake recipe on line and made it. It is rich, buttery and moist. It was also extremely easy to make. There were thirteen of us, but within a couple of hours all the cakes were gone! The kids loved them, as did the adults. This is not a true white cake as I did not only use egg whites, but you could do this if a truly white cake is important on your list of things to have, but Gunner never noticed that these were not white like the boxed cake mixes, he just ate his and enjoyed every bite. Which is what we all did. I just made a basic homemade chocolate frosting with butter, powdered sugar, cocoa, and vanilla. Riley and Harley licked the bowl and beaters clean on both the cake batter and the frosting, That's what grandmas are for, spoiling their grandkids by letting them lick things clean.

                                                      

Buttery Rich White Cake
                        Preheat oven to 325 degrees
1 3/4 cups cake flour*
1 1/4 cups unbleached flour
2 cups sugar
1 Tbls baking powder
3/4 tsp real sea salt
2 sticks (1 cup) butter, room temperature*
4 eggs*
1 cup milk*
1 tsp vanilla*
Frosting of your choice

Grease and flour a 10" x 15" pan, or three 9" or 8" pans, or line 30 -36 cupcake tins with paper liners, set aside. If making cupcakes, spray the outer pan as the cake can cook up over sides as in picture. which is what mine did as I got them a tad bit too full. This makes sure they come off easily.
In a large mixing bowl, combine flours, sugar, baking powder, and salt. Using a whisk, stir till well  combined.
Using an electric mixer on slow, add butter and coat the butter well with the flour, scraping sides.
Add eggs, one at a time, and mix well.
Slowly add milk and vanilla, scraping sides as you beat. Beat for 2 minutes.
Pour into prepared pans. If using cupcake pans, fill 2/3 full.
Bake at 325 degrees for:
10" x 15" bake for 30-40 minutes, testing at 30 minutes.
9" or 8" pans bake for 20-25 minutes.
Cup cake pans bake for 17-20 minutes.
Test with a toothpick to make sure cake is done.

Tips:
*I bought a cake flour, but you can make your own by using flour and corn starch.
*Use only real butter. Spreads don't have enough fat in them to work properly.
*If you want a truly white cake, use only egg whites and add an extra egg or two to make up the
  difference. I used eggs from a farm which have orange-yellow yolks, so my cake came out more
  yellowish than white.
*Whole milk gives you a richer and deeper taste.
*You can add the tsp of vanilla and also a tsp of almond extract for more flavor.