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Cook
■ Simple Yellow Cake with Coconut Glaze
2'A cups bleached
all-purpose flour
'A cup cornstarch
4 tsps. baking powder
'A tsp. salt
1 cup milk
Adjust oven rack to lower-middle
position; heat oven to 350 degrees.
Coat two 9-inch round cake pans with
cooking spray. Line base of pans with
parchment or wax paper; spray again
and dust with flour.
Mix flour, cornstarch, baking
powder and salt in a large bowl. Mix
milk, eggs and vanilla in a separate
bowl. Using a mixer, beat softened
butter into dry ingredients, first at low
speed, then medium, until mixture
forms pebble-sized pieces. Add 'A of
the liquids and beat batter on low;
then add remaining liquid in two
stages, beating on medium speed just
until batter is smooth. Add sugar
and beat until incorporated, about
30 seconds. Pour batter into pans.
Bake until a toothpick inserted into
cakes'centers comes out clean, 35 to
40 minutes. Cool pans on a wire
rack for 5 minutes.
Run a knife
around cakes
to loosen, then
remove them
onto rack
to cool. *
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results wilfvary
SERVES 16 ■ PER SERVING;
538 calories, 8g protein,
76g carbohydrates,
22g fat (15g saturated),
92mg cholesterol,
1 g fiber, 397 mg sodium
18
USA WEEKEND • March 14-16,2008
Smart
3 large eggs
2 tsps. vanilla extract
1 cup (2 sticks) butter,
softened until
easily spreadable
2 cups
granulated sugar
Bring condensed milk, butter, salt
and 'A cup of water to a full simmer in a
large saucepan over medium-low heat
stirring often (it's OK if condensed milk
caramelizes on pan bottom). Off heat,
stir in coconut and vanilla.
Place one of the cakes on a plate.
Spread 54 cup warm glaze over cake.
Top with the second cake and
remaining glaze, which
will spill over the
sides; use a spatula
to spread it evenly
glaze sets. 13
SUNNY,
MOIST CAKE
PUTS A TOUCH
OF SPRINGTIME
INTO YOUR
EASTER MENU.
'S' i-
continued
214-ounce cans sweetened
condensed milk
4 Tbs. butter
'A tsp. salt
X cup water
2 cups sweetened flaked
coconut
1 tsp. vanilla extract
FOR GLAZE