I need the best vanilla/yellow cake recipe out there!?

i dont want something that i can find from cake mix.


i just have the usual ingredients from home.


if anyone out there has a delicious vanilla or yellow cake recipe that i can make with the usual ingredients like flour, egg, sugar, butter, vanilla extract, etc would be great.


also, if anyone knows how to make frosting for the cake using the usual ingredients please include that, too.


thanks!I need the best vanilla/yellow cake recipe out there!?
Great question! Have you ever made the (famous) Neiman Marcus cake? It uses usual ingredients that you would have around the house. Enjoy : )





INGREDIENTS


1 (18.25 ounce) package yellow cake mix


4 eggs


1/2 cup butter


8 ounces cream cheese


4 cups confectioners' sugar





DIRECTIONS


1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.





2. Combine the yellow cake mix, 2 of the eggs, and the butter or margarine mix well. The batter should be stiff. Spread the batter into the prepared pan.





3. Combine the cream cheese, confectioners' sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.





4. Bake at 350 degrees F (175 degrees C) for 35 minutes.I need the best vanilla/yellow cake recipe out there!?
Yellow Cake Recipe





Makes Two 8'; cakes








Ingredients:








2-1/2 c. cake flour


1-1/2 c. sugar


3 tsp. baking powder


1 tsp. salt


1/2 c. softened butter (1 stick)


1 liquid c. milk


1-1/2 tsp. vanilla extract


2 eggs

















Preheat oven to 375 degrees F.





Grease and flour two 8'; cake pans.





Sift flour, sugar, baking powder and salt into the bowl of an electric mixer.





Add softened butter and half of milk to the bowl. Beat on low until ingredients are combined. Add vanilla extract.





Add another 1/4 c. milk and beat on medium speed for one minute. Add eggs, one at a time, beating between additions. Add remaining 1/4. c. milk. Beat for 2 minutes on medium speed to aerate the batter. Scrape down the bowl and beat, as necessary.





Pour batter into the pans and bake 25 - 30 minutes or until a toothpick comes out clean from the enter of the cake.





Cool 10 minutes in the pans before inverting onto a wire cake rack.(Flip the cake over twice so the flat side faces down. This will prevent the cake from cracking down the middle as it cools).Allow the cakes to cool completely before filling and frosting.





Vanilla Custard Filling:








1/3 cup granulated sugar


2 Tbsp. cornstarch


1/4 tsp. salt


1-1/2 cups milk


2 beaten egg yolks


2 tsps. vanilla extract








Combine sugar, cornstarch, and salt in a small saucepan. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute before removing from heat. Stir a few tablespoons of the hot mixture into the beaten egg yolk. Pour the egg mixture back into the hot milk mixture. Bring mixture back to a boil. Remove from heat and add vanilla. Cool mixture to room temperature. Cover with plastic wrap and chill until set.








Buttercream Icing Recipe





Makes enough to frost an 8 - 9'; cake and pipe borders








2 lbs. confectioner's sugar


2 tsps. vanilla


about 1/2 c. milk (depending on desired consistency)


1/2 lb. (2 sticks) butter or margarine at room temp. - 1 lb. (4 sticks) if making flowers





Place butter in mixer bowl. Mix on low until slightly softened. Add vanilla. Gradually add confectioner's sugar, 1 cup at a time. Blend on low, scraping the beater and bowl down in between.

















Add milk slowly, until you reach the desired consistency. If you accidentally add too much milk and have no extra confectioner's sugar on hand,the buttercream frosting can only serve to frost the cake. It's better to take your time adding the milk to get the consistency right.





If piping decorations with this buttercream icing recipe, do not overbeat. Incorporating too many air bubbles will cause problems during the decorating process.