vanilla cake with fluffy frosting

This is not the Pollyanna cake. But, it was yummy and I thought you’d like to see some nice step by steps. I had to use two mixers to make the batter. A hand and stand. Multi tasking electrical equipment!

This was a chiffon cake- so the whites and yolks are beaten separately- then you join them together to bake.

You also need very stiff peaks-like this.

see how they just stay? Nice. Good egg white. Stay.

don’t do what I did here. You need a tube pan. Really.

This was how mine looked coming out of the oven… I should have inverted it to cool. Duh. Whoops. So ya know what? It collapsed. Yeah,, I wish I took a pic of it. I didn’t because I really wasn’t even going to post this. But- I decided to since the cake still tasted good. (Thank goodness this isn’t Chopped or any other competition-whew!) The frosting was by far the icing n the cake…hardy-har-har! 😉Come on…don’t ya just wanna stick a finger in there…..

How about now?

See, folks- even if your cake collapses, you can still make it decent looking. (With enough frosting, of course)

Frosting can fix a lot…..maybe BP should look into that. Oatmeal, too- woah-when oatmeal dries…it’s concrete.

Y’all want the recipe? At least for the frosting? Okay. By the way I am still trying to workout a print button. I need help. I can pay in cookies and frosting.

For the vanilla-chiffon cake go here

For the frosting:

1 stick softened salted butta ←I spelled it that was on purpose. I’m not sure by. Maybe to irritate spellcheck.

3 c powdered sugar

2/3 c unsweetened cocoa powder

1/3 c whole milk

2 tsp vanilla

1/4 tsp salt

Mix by hand to incorporate-then mix with a mixer at high speed for 3-4 minutes or until it’s fluffy. Spoon and eat-or spread on something. 😉

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