"Vanilla Heart-Attack Shaped Cake"

Eat at Your own Risk! (lol)

Yummo!

I really can't stop gushing about this cake, ya'll. Literally... they had to keep it away from me so I wouldn't sleep eat it, and give myself a heart attack from eating it. And, by the way - every piece was worth every palpitation. (don't worry, I only got about two pieces of this cake - it was so good everyone else wanted some, haha)

Alrighty - Let's get to it.. 

First, get your ingredients together and preheat your oven to 350 degrees. 

Then whisk your dry ingredients together. This takes place of actually having to buy cake flour. It's a short cut I use, but you can purchase cake flour if you want to, it's your life - however this saves you a bundle of time without having to purchase the flour and gives you a discount plus an even texture throughout the cake. 

Start getting the wet ingredients together. Eggs, Sugar, Butter, Vanilla, & Crisco... YES - another recipe with Crisco... (The Only reason we used Crisco in this recipe is because we ran out of butter!) - however it created a much better cake. 

You are free to choose.. - Is that butter or a whole cup of Crisco.. You tell me. : )

Start adding your flour to the wet batter slowly. We did it in about three shakes. 

Pour completed batter into cake pan. And put in oven for thirty-three minutes. That turned out to be the magickal number for us. AND DO NOT OPEN THE OVEN TO PEEK, not even once until your times beeps. 

Yay - Now we have CAKE!

And.. - You guys even get to see what a piece looks like this time.. ! 

"Vanilla Heart-Attack Shaped Cake" 

And there you have it - The BEST Vanilla Cake I have ever put in my mouth. And it will be for you too, I just know it. 

Please people that are unhealthy or heart sensitive eat this sparingly, if at all.

I'd have to say though, I wish I could live in a house made of this cake.. Recipe Follows.. : )

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans (I had ONE stick of butter and I added 1cup Butter Flavored Crisco to that)
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs
• 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk
• Whipped Frosting

Directions

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
   
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
   
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
   
4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.
   

Cook's Note

Reserve the egg whites left over from the cake for the frosting. If you don't have buttermilk, substitute plain yogurt or sour cream (not fat-free).

My Note - I tried this frosting and it was an utter FAIL and I wouldn't reccomend it to ya'll.. 

Let me know what you think if you try it out! Would love to hear from you guys!