Merina Ahmed’s home made vanilla & chocolate layer cake with butter cream filling.
1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
3/4 teaspoon No Color Almond Extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release.
In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans.
bake it in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean.
Cool 10 minutes in pan. Loosen sides and remove. Cool completely.
1 cup butter
1 3/4 cups sugar
1 1/2 tea sp. vanilla ex.
1 1/2 cups milk
2 1/2 cups flour
6 tb.sp. cocoa powrde
1 1/2 tea sp. baking soda
1 tea sp. salt.
preheat oven to 350 deg.f ( 175 deg c). grease & flour a pan.
Sift together the flour, cocoa, baking powder & salt. set aside.
In a large bowl, cream together the butter and sugar until light & fluffy. add eggs one at a time & beat it. add venilla. add the flour mixture alternately with the milk, mixing just until incorporated .pour it into prepared pan.
bake in the preheated oven for 40-45 min. or until a toothpick inserted into the center of the cake comes out clean. allow to cool.