Copyright Thomas Saaristo  All Rights Reserved
White picnic cake
White picnic cake is perfect for just that, a picnic! The single layer 9 x 9 cake is easy to
pack and take with you anywhere. Leave it in the pan, cover with foil and keep chilled.
The batter can also be poured into a muffin tin for charming cupcakes

1 cup sugar
1/2 cup butter
2 whole eggs
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 cup + 2 tablespoons whole milk

1 cup favorite frosting, icing or glaze, optional
8 ounces fresh berries, optional

Heat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 9 inch metal baking pan
or line a muffin tin with paper liners

Cream together sugar and butter in a medium bowl. Beat in the eggs, one at a time,
then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture
and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into
the prepared pan. Bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes.
Cake is done when it springs back when lightly touched and just begins to pull away
from the sides of the pan

Frost White picnic cake as desired and/or serve with fresh berries