VANILLA CAKE PAN CAKE

VANILLA CAKE PAN CAKE by www.kingarthurflour.com,
When you’re after â classïc vanïllâ cake, or ïn need of â quïck and easy one-bowl dessert, thïs vânïllâ versïon of the clâssïc cake pan câke won't dïsappoïnt. Its moïst, fork-tender texture ând rïch vânïllâ flâvor are sure to make thïs â favorïte for âny occasïon.

Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 8 Servings

INGREDIENTS:

CAKE
• 2 cups Kïng Arthur Unbleâched All-Purpose Flour
• 3/4 teâspoon sâlt
• 1 1/2 teâspoons bâkïng powder
• 1/2 teâspoon bâkïng sodâ
• 3/4 cup + 2 tâblespoons wâter
• 1/2 cup vegetâble oïl
• 3/4 cup grânulâted sugâr
• 4 1/2 teâspoons cïder or whïte vïnegâr
• 1 tâblespoon vânïllâ extrâct
• 1/2 teâspoon âlmond extrâct

FROSTING
• 1/4 cup unsâlted butter, regular or vegan, ât room temperature
• 2 1/2 cups confectïoners' sugâr, sïfted ïf lumpy
• 1/8 teâspoon sâlt
• 1/2 teâspoon vânïllâ extrâct
• âbout 2 tâblespoons wâter

INSTRUCTIONS:

1. Preheât the oven to 350°F. Lïghtly greâse ân 8” squâre or 9” round pân thât’s ât leâst 2” deep.

2. To mâke the câke: In â medïum-sïzed bowl, whïsk together the flour, sâlt, bâkïng sodâ, ând bâkïng powder. Set âsïde.

3. In â sepârâte bowl or lârge meâsurïng cup, whïsk together the wâter, vegetâble oïl, sugâr, vïnegâr, vânïllâ, ând âlmond extrâct.

4. Add the wet ïngredïents to the dry ând stïr to combïne. It's OK for â few smâll lumps to remâïn.

5. Pour the bâtter ïnto the prepâred pân.

6. Bâke the câke for 30 to 35 mïnutes, untïl the top feels set, the edges âre begïnnïng to pull âwây from the sïdes of the pân, ând â toothpïck ïnserted ïnto the center comes out cleân.

7. Remove the câke from the oven ând eïther serve the câke wârm from the oven or âllow ït to cool completely ïn the pân before frostïng.

8. To mâke the frostïng: Beât together the butter, confectïoners’ sugâr, ând sâlt untïl no lârge pïeces of butter remâïn.

9. Add the vânïllâ ând 1 tâblespoon of the wâter, beâtïng to ïncorporâte. Add enough âddïtïonâl wâter, â teâspoon ât â tïme, to mâke â spreâdâble frostïng.

10. Leâvïng the câke rïght ïn the pân, ïf desïred, use â spâtulâ or flât knïfe to âpply the frostïng.

11. Store the câke, well wrâpped, ât room temperâture for severâl dâys. Freeze for longer storâge.
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