![.center the through horizontally,](/images/new-backgrounds/60087/6008721x1.webp)
14
0g fiber • 48mg .calc • 152mg .sod • 101mg .chol • 8g fat .sat |
|
13g fat • 3g .pro • 27g .carb • fat) from (49% 235 Calories |
|
serving: per information Nutritional |
|
.center the through horizontally, | |
half, in slice carefully and evenly and knife serrated a usehalvedso, do To | |
when impressive most is it but layer, thick one as used be canNote:cake The | |
frosting before completely cool it |
|
minutes 15 for rack cooling a on rest pan Let | 6 . |
clean just out comes tester cake a until or |
|
pan cake prepared the to batter thick the Transfer | 5 . |
| |
mixture dry/butter the to mixture wet the add Gradually.together ingredients |
|
wet remaining the mix cup, measuring liquid large or bowl small a In | 4 . |
minutessand2 wetto1oftake will s | |
look the mixture the giving ingredients, dry the into incorporated well is butter |
|
the until mix attachments, beater the with fitted mixer hand a Using.butter |
|
bowl mixing large a into sugar and salt powder, baking flour, the Sift | 3 . |
reserve pan; the of bottom the in fit to |
|
paper parchment of out circle a cut then and pan, cake round | 2 . |
A . |
|
position in rack the with setting Bake the on 350°F to oven toaster the Preheat | 1 . |
yogurt) plain the of place in it use to choose you if recipe the in extract vanilla of amount the halve but yogurt, vanilla use may (you yogurt plain cup
extract vanilla pure teaspoon
³²∕ 1