Baby Cakes
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2/3 cup Butter or margarine, softened
1 3/4 cups Sugar
2 Eggs
2 teaspoons Vanilla extract
3 cups Cake flour
2 teaspoons Baking powder
3/4 teaspoon Salt
1 1/4 cups Milk
Slightly sweetened whipped cream
Fresh fruit, such as berries, or kiwi

Preparation

1 Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. 2 In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. 3 Combine flour, baking powder, and salt. 4 Add dry ingredients to batter alternately with milk. 5 Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) 6 Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. 7 With a serrated knife, cut off and discard the rounded tops of cakes. 8 Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit.

About


Timesaver Tip: Cake batter can be made ahead and frozen before baking.
Complete steps 1 through 4 and spoon batter into cans. Wrap cans with heavy-duty aluminum foil. Label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 325 degrees F until cakes test done, about 30 minutes. Complete steps 6 and 7.