Aunt Jenny's Favorite Cake

I know you're all stuffed with Christmas goose and Hanukkah latkas,  but you will eat again and when you do, please try Aunt Jenny's Favorite Cake. It's a winner and I am thankful for the niece or nephew who jotted down the recipe sometime in the last century.

This cake was a "recovery" cake, as in I was making My Best Gingerbread when I realized I'd added double the sugar called for in that recipe. Just as I was about to toss the butter and too-much-sugar mixture in the trash, I remembered this cake and, sure enough, it started with exactly one stick of butter and one cup of sugar.  So I quickly switched gears, and I'm glad I did.

This is a delicious, old-fashioned cake, perfect for a birthday party. It has a delicate crumb, but can easily support the chocolate frosting I chose from the same recipe box.  Once upon a time, yellow layer cakes with chocolate frosting were called chocolate layer cakes.

The frosting recipe called for two tablespoons of shortening and one tablespoon of butter, but I used all butter. (I also doubled the frosting recipe, to make sure there was enough to cover two layers.)  I can understand using shortening (sort of) in pie crust as it does add a flaky texture but the only reason to use it in frosting is to save money.  I'm lucky enough to be able to afford flavor over economy.  (I also buy butter in bulk.)

The frosting is delicious, but unless you work out in the gym all the time and have amazing arm strength, you'll definitely need an electric mixture to whip it to the right texture.

Some production notes:
Like many old, hand-written recipes, Aunt Jenny's Favorite Cake is simply a list of ingredients.  Here's the method:
Aunt Jenny's Favorite Cake
1 stick unsalted butter
1 cup sugar
2 large eggs
2 cups all-purpose or cake flour
2 1/2 t. baking powder
1/2 t. salt
3/4 cup whole milk
Beat butter and sugar until very well blended.  Add the eggs and beat.  Mix the flour, salt and baking powder together and add this to the first mixture alternately with the milk, beginning and ending with the flour mixture.  Add vanilla.  Be sure not to overbeat.  Pour into two 9-inch pans, which you've greased and floured.  Bake about 25 minutes (It's done when a toothpick inserted in the center comes out clean and/or the cake springs back when pressed lightly on the top.)