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Vanilla Cake with Frosting
Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
Ingredients:
- 5½ pounds butter
- 6¾ pounds sugar
- 4¾ pounds egg
- 1½ ounces vanilla extract
- 2¾ ounces baking powder
- 3½ ounces salt
- 2½ pounds milk
- 2½ pounds sour cream
- 8 pounds cake flour
Method:
Preheat oven to 350°F. Cream butter and sugar until fluffy.
Add eggs one at a time. Stir in vanilla, baking soda and salt. Add
yogurt and flour alternately until fully incorporated. Bake in a
well-buttered and floured bundt or loaf pans at 350°F until
golden, about 1 hour.
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