baking mold

WHITE CAKE RECIPE
Step 1
Preheat oven to 350°F. Spray two 9 in. round pans with vegetable cooking spray.

Step 2
In medium bowl, sift together flour and baking powder with salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy; add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat well after each addition. In separate bowl, beat egg whites until stiff but not dry; gently fold into batter. Divide evenly into prepared pans.

Step 3
Bake 33-38 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

SUPPLY LIST
1/2 teaspoon vanilla extract
3 cups sifted cake flour
1 tablespoon baking powder
1/2 cup (1 stick) butter or margarine (, softened)
1 1/2 cups granulated sugar
3/4 cup milk
5 egg whites
1/2 teaspoon salt

CHOCOLATE RECIPE
Step 1
Preheat oven to 350°F. Spray 9 in. round baking pans with vegetable pan spray.

Step 2
In medium bowl, combine flour, baking soda and salt. In large microwavable bowl, melt chocolate and butter for 2 minutes or until butter is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat.) Stir until smooth. Transfer to large bowl; add sugar and beat with electric mixer until well blended. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk; beat until well blended and smooth. Pour into prepared pans.

Step 3
Bake 32-36 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to cooling grid; cool completely before decorating.

SUPPLY LIST
2 teaspoons pure vanilla extract
4-1/2 cups Chocolate Buttercream Icing
2-1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 squares (6 ounces) semi-sweet chocolate
3/4 cup (1-1/2 sticks) butter (, softened)
1-1/2 cups granulated sugar
3 eggs
1-1/2 cups milk