Vanilla/Chocolate Cake

1. 1

   Beat sugar and butter at medium speed until creamy and fluffy (about 5 minutes). Add eggs, one at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

2. 2

   Whisk together flour, baking powder, and salt. Add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at med-low speed just until blended after each addition (batter will be thick). Use immediately.

3. 3

   For two 9 inch pans, back at 350 in a greased and floured pan 32 to 36 minutes.

4. 4

   For cupcakes, bake at 350 for 20-25 minutes. Makes 24 cupcakes.

No nutritional information available.

No additional tips available.