Eggless Vanilla Cake
1/2 cup butter
1 tin sweetened condensed milk
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup milk
1 tsp. cider vinegar/white vinegar
Preheat oven to 350F
Grease cake tins
In a bowl whisk together flour, baking powder and baking soda.
In a mixer beat butter and vanilla for 2 minutes.
Add the condensed milk and beat for one more minute.
In the condensed milk tin, add milk and vinegar. With a spoon scrap all the remaining condensed milk so that it mixes with the milk. the milk will curdle in 5 minutes.
Now add 1/3rd of the flour to the butter mixture and beat until incorporated.
Add 1/2 of the curdled milk mixture and beat. Repeat again finishing with the third portion of flour.
Stop beating once all the ingredients are incorportated.
Pour the batter into the prepared cake tins.
Bake for 30-35 minutes.
Insert a skewer stick and check if it comes out clean.
Cool cake on wire rack, taking cake out of tins.
Ice with whatever icing you like, I use the Betty Crocker rainbow chip frosting.