Its morning... I have my coffee in one hand and my computer on my lap. I made a white cake last night, all from scratch and heavy, heavy, heavy. I couldn't find my vanilla, so I added Almond Extract and let me say that it tastes just like my Aunts cakes in Germany. Brings back memories. Boy could they make something out of nothing. Everyone would rave about it for weeks afterwards. I have my hopes that this cake will do the same. My goal was simple, a cake to eat with tea or even coffee.

Now it is currently sitting in my freezer, because yesterday was too hot for it to sit out, and I need to thaw it and make my Icing.

I also need to find my vanilla, I know I own it, a lot of it. Must be hiding.

I learn a lot of new things from my kitchen. At first glance you would think we had everything we would ever need for cooking and baking. Turns out that it has a few things missing, like cake pans.

So I have a square cake this round, it builds character. Its will to survive is impressive. Or my will to make it, take your choice.

Recipe.

1 Cup Sugar, 1/2 Cup Butter; Beat Together.

Add in the Eggs (2) and stir in 2 Teaspoons Vanilla (I used Almond).

Add 1 1/2 Cup All purpose Flour, 1 3/4 Teaspoons Baking Powder

Stir in 1/2 Cup Milk till batter is smooth (I used 1/2 cup Heavy Cream)



Put it in a greased pan and Bake it at 350 for 30-40 mins.



Buttercream Crumb Coat

I only made half.
Beat together 2 1/2 Tablespoons Butter and 1 1/2 Cup of Powdered Sugar.
Add 3/4 teaspoons of Vanilla.
2 Tablespoons Whipped Cream (It calls for Milk, but I thought, Why add any healthy options).



My crumb coat was messy.

Whipped Cream Frosting

1 Cup Heavy Cream
3 Tablespoons Powdered Sugar
1/2 Teaspoon Vanilla
Whip till soft peaks form



Make Double if you don't want to run out of frosting in the middle like I did.



Two bites in and I'm on a sugar high, but it is incredible.