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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe came out of my mom's first cookbook, a Family Circle cookbook she bought as a newlywed in 1972. She's been making this wonderful cake ever since. She baked it for my last birthday, and I must say it's still my favorite cake! Ingredients:
3 cups sifted cake flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup butter (2 sticks/8 oz.) |
2 cups sugar |
4 eggs |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
3/4 cup milk |
1/8 teaspoon red food coloring |
1 (3 ounce) package cream cheese |
4 tablespoons butter (1/2 stick) |
1/3 cup mashed fresh strawberries |
1 (1 lb) package confectioners' sugar |
Directions:
1. For the cake:.
2. Grease two baking pans, 8x8x2; dust with flour.
3. Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
4. Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
5. Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
6. For the Strawberry Butter Cream:.
7. Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.
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