Pink Princess Cake
1/2 cup butter, softened
1 cup sugar
2 teaspoons vanilla extract
Pink gel food coloring
1/2 cup milk
1/4 teaspoons salt
2 teaspoons baking powder
1 1/2 cups all-purpose flour
In a medium-sized bowl, cream together butter and sugar with electric mixer.
Beat in eggs, one at a time. Then stir in vanilla.
Stir a small amout of pink food coloring into the milk and set aside. In another bowl, combine salt, baking powder, and flour.
Add to batter alternately with colored milk. beat until smooth and creamy, about 1 minute.
Divide batter between one 8-inch round cake pan and one 6-inch round cake pan, each sprayed generously with nonstick cooking spray and lined with circles of waxed paper or parchment paper.
Bake at 350F. for 30 to 35 minutes.
Note: The smaller cake may be done a few minutes before the bigger one.
Makes 1 round 2-layer cake.
Cool in pans for 10 to 15 minutes, then carefully remove by placing a plate or rack over each cake pan and inverting the cake onto it. Cool for a total of one hour.
When cakess are cool, center smaller cake on top of large one.
Frosting to follow.
Pairs Well With
This is from the Pink Princess Cookbook.