Restaurant Eve's Cake

(By Olivia Boinet For The Washington Post)
Sunday, April 23, 2006

This simple recipe uses butter that is melted rather than creamed with the sugar, as in many recipes. Don't be afraid of overbeating it. Both the cake batter and the frosting require a good deal of whipping in order to incorporate the necessary air.


8 ounces (2 sticks) unsalted butter, plus additional to grease pans

2 cups sugar

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

4 eggs at room temperature

1 teaspoon vanilla extract

1 cup milk (may substitute low-fat or nonfat)

Frosting (recipe follows)

Preheat the oven to 350 degrees. Lightly grease and flour two 9-inch cake pans and line the bottoms with parchment paper.

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