Baby Cakes Recipe

• 2/3 c. Butter or possibly margarine -- Softened
• 1 3/4 c. Sugar
• 2 x Large eggs
• 2 tsp Vanilla extract
• 3 c. Cake flour
• 2 tsp Baking pwdr
• 3/4 tsp Salt
• 1 1/4 c. Lowfat milk Slightly sweetened whipped Cream Fresh fruit, such as berries Or possibly kiwi

1. 1.
2. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces each, or possibly 14 small (1-c.) souffle dishes; grease and flour insides.
3. 2.
4. In large bowl of electric mixer, beat butter, sugar, Large eggs, and vanilla till fluffy.
5. Beat 5 min on high speed, scraping bowl occasionally.
6. 3.
7. Combine flour, baking pwdr, and salt.
8. 4.
9. Add in dry ingredients to batter alternately with lowfat milk.
10. 5.
11. Spoon about 1/3 c. of batter into each prepared tin can.
12. Bake till a toothpick inserted in center comes out clean, 25 to 30 min.
13. (The tops won't brown.)
14. 6.
15. Remove to a wire rack and cold completely, till the edges become dry and crusty.
16. Run a knife around the inside of cans or possibly dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily.
17. 7.
18. With a serrated knife, cut off and throw away the rounded tops of cakes.
19. Turn cakes upside down so cut edges are on the bottom.
20. Cut cakes into two layers and fill with whipped cream and fresh fruit.
21. * Timesaver Tip: Cake batter can be made ahead and frzn before baking.
22. Complete steps 1 through 4 and spoon batter into cans.
23. Wrap cans with heavy-duty aluminum foil.
24. Label and date, and freeze at 0 degrees F up to 6 weeks.
25. To bake, don't thaw.
26. Remove foil and bake at 325 degrees F till cakes test done, about 30 min.
27. Complete steps 6 and 7.

butter, sugar, eggs, vanilla, flour, baking pwdr, salt, milk

Taken from cookeatshare.com/recipes/baby-cakes-72868 (may not work)