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INGREDIENTS

3/4 c milk
1 Egg yolk
1 1/2 c Sugar
2 ts Baking Powder
2 ts Vanilla extract
2 c All purpose flour
3 Eggs
12 tb Unsalted butter ; softened
1/4 ts Salt

Servings

INSTRUCTIONS

Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch pan, buttered and bottoms lined with parchment or waxed paper. Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan and smooth top with a metal spatula. Bake cake about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Recipe by: Cooking Live Show #CL8948 Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman" on Sep 17, 1997

NOTES

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Classic Yellow Cake

3/4 c milk 
1  Egg yolk 
1 1/2 c Sugar 
2 ts Baking Powder 
2 ts Vanilla extract 
2 c All purpose flour 
3  Eggs 
12 tb Unsalted butter softened
1/4 ts Salt

Two 9-inch diameter by 1 1/2-inch deep layer pans or one 13 by 9 by 2-inch  pan, buttered and bottoms lined with parchment or waxed paper.    Set a rack at the middle level of the oven and preheat to 350 degrees.    In a large mixing bowl, beat butter and sugar for about 5 minutes, until  light and fluffy. Stir together flour, baking powder and salt. Set aside.  Combine eggs, yolk, milk and vanilla extract. Add 1/3 of the flour mixture  to butter mixture then add half the milk mixture. Continue to alternate  beginning and ending with flour mixture. Scrape bowl and beater often. Pour  batter into prepared pan and smooth top with a metal spatula. Bake cake  about 25 to 30 minutes, or until a toothpick inserted in the center emerges  clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack,  remove paper and let cool completely.    Recipe by: Cooking Live Show #CL8948    Posted to MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"  <jfreeman@netusa1.net> on Sep 17, 1997

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Nutrition

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Serving Size: 1 Serving (2151g)
Recipe Makes: 1

Calories: 6791
Calories from Fat: 1986 (29%)

Amt Per Serving		% DV

	Total Fat 220.7g	294 %
	Saturated Fat 113.4g	567 %
	Monounsaturated Fat 66.9g
	Polyunsanturated Fat 17.2g
Cholesterol 3752.3mg		1155 %
Sodium 1828.2mg		63 %
Potassium 1448.7mg		38 %
Total Carbohydrate 1102.3g		324 %
	Dietary Fiber 7.1g	29 %
	Sugars, other 1095.2g
Protein 125.9g		180 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6791

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