Skill required: Experienced Baker
4 ounces salted butter, 1 stick softened
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 1/2 cups all-purpose flour
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons milk
1 teaspoon vanilla
1. Use a 9" round pan sprayed with nonstick release spray (PAM or similar) or grease the pan with solid shortening and dust with flour, tapping out the excess flour.
2. Set oven to 350 degrees F. and position rack in lower third of oven.
3. In the large bowl of the electric mixer, using the whisk, beat the room-temperature butter at high speed until it is soft and smooth, about 1 minute.
4. Add the sugar in 2 installments and continue beating, at medium speed, after each addition until the mixture is light and fluffy.
5. At medium speed, add the eggs and egg yolk in 2 installments, beating only until they are well blended in.
6. Add 1/2 of the mixed together dry ingredients (flour, baking powder and salt) and 1/2 of the milk-vanilla mixture and mix at medium speed for about 20 seconds. Do this one more time and then beat the entire batter for about 1 minute or so, until it is uniform and smooth looking. Do not over beat.
7. Pour the batter into the cake pan. Then level the top of the batter with a spoon or spatula. Dropping the pan once or twice on the counter will help level it.
8. Bake the cake about 35 - 45 minutes. Check several times towards the end of the bake. Do not overbake. The top should be browned and springy to the touch and a cake tester or toothpick inserted into the center of the cake should come out clean.
9. Cool the cake in its pan for about 15 minutes and then turn it out, right side up, on a wire cooling rack to finish cooling. When completely cool, carefully cut it in half horizontally so that you will have 2 thin layers.
Vanilla Custard Filling
3/4 cup milk
1/2 cup heavy whipping cream
6 tablespoons granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
1. Put the milk and cream into a saucepan.
2. Stir together thoroughly, in a separate bowl, the sugar, cornstarch, and the salt until no lumps of cornstarch remain and then add to the saucepan, mixing everything together.
3. Lightly beat the egg yolks and add this to the saucepan.
4. Cook this mixture over medium heat, stirring from time to time while mixture is heating. When mixture starts to get hot, start stirring continuously.
5. The mixture will start to thicken as it gets hotter and reaches a slow boil with bubbles starting to break in the middle. Let it quietly boil for about 1 minute and then immediately remove it from the heat.
6. Add the vanilla and stir.
7. Put a piece of plastic wrap, with a couple of slits in it, directly on top of the custard to prevent a skin from forming.
8. Cool for about 30 minutes before using.
9. Spread mixture on one layer of cake and top with second layer.
10.Glaze cake with chocolate frosting of your choice.
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