- 12 tablespoons of butter, 2 tablespoons (in the pan)
- 1 cup of sugar
- 1 cup butter milk
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups of all-purpose flour, plus 1 tablespoon (bowl)
- 1 and half teaspoon baking powder
- ½ teaspoon salt
- Cream cheese
- 1 (8 ounce) cream cheese tray, room temperature
- 1 and a half cup of powdered sugar
- ¼ cup evaporated milk
- 1 and a half teaspoon vanilla
Preheat the oven to 350 degrees.
Mix the butter and sugar together for 8 minutes in a blender.
In a separate bowl, whisk flour, baking powder, and salt. Sit aside.
In a glass measuring cup, pour milk.
My heart vanilla and eggs in milk.
Run the mixer at a low level. Start pouring slowly (separately) into damp and dry ingredients in butter and sugar.
Turn off the mixer and scrape the sides.
Run the mixer again – at a low level, just long enough to ensure all ingredients are mixed together.
** Do not over-confuse.
Butter frying pan loaf with 2 tablespoons of butter.
Add 1 tablespoon of flour to the butter in a loaf pan.
Throw away any excess flour.
Pour all mixture into pan and spread evenly.
Bake for 60 minutes.
Test the cake with a toothpick before pulling out. (A few crumbs on it are perfect!)
Cream cheese cream
Add 1 and a half teaspoon of vanilla to half a cup of evaporated milk. Sit aside.
Mix the cheese and powdered sugar with the blender.
While mixing, pour the milk and vanilla slowly into the cream cheese mixture. The consistency should be thin, but creamy.
Sprinkle on the cake