Moist Yellow Cake

Wow … that cake looks and sounds sooooo yummy!!! I have heard of using simple syrup to keep cake layers moist, but I like the spray bottle idea even better! I can’t wait to try this recipe!

Ingredients:

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3

cups of sifted self-rising flour (White Lily)

1 cup of whole milk (room temperature)

1 teaspoon pure vanilla extract (McCormicks)

1/2 teaspoon butter flavoring

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour (3) 8 inch cake pans.
3. Using a mixer, cream butter until fluffy.
4. Add sugar and continue to cream for about 7 minutes.
5. Add eggs one at a time. Beat well after each egg is added.
6. Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
7. Add vanilla and butter flavoring to mix; until just mixed.
8. Divide batter equally into three cake pans.
9. Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
10. Bake for 25 – 30 minutes (depending on your oven) until done.
11. Cool in pans for 5 – 10 minutes.
12. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
13. Once cooled, you are ready to assemble your cake.

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Here’s a little trick to add moisture into your layers:

- Combine 1 cup of sugar and 2 cups of water.
- Bring to boil and boil for approximately 3 minutes. Let cool.
- Pour liquid into a spray bottle or pouring bottle.

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