YELLOW BUTTER CAKE

Makes 2 (8- or 9-inch) layers for one layer cake. 2 cups flour 1½ teaspoons baking powder ¼ teaspoon salt ¾ cup (1½ sticks) unsalted butter, softened 1½ cups sugar 2 teaspoons vanilla extract 3 eggs ¾ cup milk ½ cup sour cream

Heat oven to 350 degrees and place rack in center position. Grease bottom and sides of 2 (8or 9-inch) round cake pans with shortening; lightly flour. Or cut parchment circles to fit in pans and spray lightly.

In small bowl, whisk together flour, baking powder and salt; set aside.

In large bowl, beat butter and sugar with electric mixer on medium speed, scraping bowl occasionally, about 3 minutes or until light and fluffy. Do not underbeat. Beat in vanilla.

Beat in eggs, 1 at a time, just until smooth. On low speed, add flour mixture alternately with milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream.

Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour, before frosting.

PER EACH OF 16 SERVINGS: 490 calories, 150 mg sodium, 60 g carbohydrates, 15 g saturated fat, 42 mg total sugars, 6 g protein, 80 mg cholesterol, 2 g dietary fiber