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1
Cake:
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2
Set oven to 350u00b0F.
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3
Combine flour, baking powder & baking soda, salt & set aside.
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4
Place milk over medium heat to about 150F (hot but drinkable temp).
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5
Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
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6
With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg.
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7
Add the flour mixture & mix gently until just combined.
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8
Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
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9
Cool for 10 minutes then turn out onto a rack to cool completely.
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10
When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top.
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11
Icing:
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12
Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk.
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13
Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
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14
Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.
