Cake for One Amy Sedaris   From Every Day with Rachael Ray October 2006 MAKES ONE EIGHT-INCH CAKE AND TWELVE CUPCAKES Prep Time: 15 min Cook Time: 45 min 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 3/4 cups sugar 2 large eggs, at room temperature 3 teaspoons pure vanilla extract 1/2 teaspoon salt 2 1/2 teaspoons baking powder 2 1/2 cups all-purpose flour 1 1/2 cups whole milk One 1-pound box confectioners' sugar 1. Preheat the oven to 375°. Grease and flour an 8-inch round cake pan. Line a 12-cup muffin tin with paper liners. 2. Using an electric mixer, beat together the butter and sugar until creamy. Add the eggs, 2 teaspoons vanilla, the salt and baking powder and mix until incorporated. Stir in the flour and 1 1/4 cups milk until smooth. Pour the batter into the prepared cake pan to fill about two-thirds full. Spoon the remaining batter into the prepared muffin tin. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for the cupcakes and about 45 minutes for the cake. Let the cake cool for 5 minutes, then invert onto a rack to cool completely. 3. When the cake is cool, mix the confectioners' sugar with the remaining 1/4 cup milk and 1 teaspoon vanilla. Cut the cake in half horizontally and frost the half-layer with a third of the frosting. Place the unfrosted half-layer on top and frost with another third of the frosting. Use the remaining frosting for the cupcakes.

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