INGREDIENTS

INSTRUCTIONS

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.
Turn cakes upside down so cut edges are on the bottom. Cut cakes into two
layers and fill with whipped cream and fresh fruit.
* 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.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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