Very Vanilla Layer Cake

Directions

1. Grease and flour three 8-inch cake pans, preheat oven to 350ºF
2. Blend butter, sugar, and eggs, beat for 5 minutes at high speed
3. Sift Cook's Pure Vanilla Powder, flour, baking powder, and salt together
4. Add dry ingredients alternately with milk, starting and ending with dry ingredients, beating between each addition
5. After last addition, beat on low speed just until smooth
6. Divide batter evenly between three prepared pans and bake for 30-35 minutes
7. Cake should spring back when touched lightly, allow to cool in pans on wire rack for 10 minutes
8. Remove cake from pans
9. To assemble cake, place one layer on plate, top side up: Spread with half of vanilla creme (recipe below)
10. Place next layer on filling, top side down: spread with remaining filling
11. Position final later top side up: if layers seem to slide, refrigerate briefly to set filling
12. Apply a thin layer of vanilla butter frosting (recipe below) to sides of cake
13. Frost a second time with a slightly thicker layer, swirling frosting
14. Frost top of cake last, creating decorative swirls

Vanilla Creme:

• 1 1/2 cups milk
• 1 Cook's Gourmet Madagascar Vanilla Bean
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup flour

  
Scald milk with Cook's Gourmet Madagascar Vanilla Bean. In a saucepan, beat 1/2 cup sugar and 4 egg yolks until creamy and light. Add 1/4 cup flour, mixing just to blend. Add the scalded milk gradually, stirring until well combined.

Cook over low heat, stirring with a whisk until cream comes to the boiling point. Remove from heat; remove the vanilla bean. Allow to cool, stirring occasionally. Refrigerate until ready to use.

Vanilla Butter Frosting:

• 3/4 cup butter, softened
• 1 egg
• 6 cups sifted powdered sugar
• 2 tsp. Cook's Pure Vanilla Powder
• 3 Tbsp. heavy cream

Blend butter and egg. Gradually beat in powdered sugar and Cook's Pure Vanilla Powder. Add cream, stirring until thoroughly combined.