I came across this recipe through a very good friend, I tweaked it and I gotta tell you I made it 3 times the first time around and came out moist crumbly and perfect each time! Please enjoy and pass along!
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 1/2 Tablespoons Vegetable oil
- 1 stick butter softened
- 1 1/2-tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3 large eggs
- Preheat oven to 350°
Grease (3) 9 -inch round pans.
In mixing bowl combine all the dry ingredients and mix well.
Add the milk,vegetable oil,butter and vanilla (and almond if chosen to) extract to dry ingredient mixture and beat with an electric mixer on medium-high speed for 3 minutes, scraping sides of bowl as needed.
Crack eggs into measuring cup ( to avoid any shells getting into batter) and the 3 eggs to the mixing bowl and continue beating an additional 2 minutes at medium-high. Pour batter into prepared pans.
Bake at 350° for 25 minutes (times may vary-starts with 20 min) or until a toothpick inserted near center of cake comes out clean, or until cake looks light golden brown and is not jiggly in the center of the cake..
Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Us your favorite buttercream for the cake and enjoy!!