MOIST BUTTER CAKE: 2 STICKS BUTTER (1CUP) (REAL BUTTER NOT MARGARINE) SOFTENED 2 CUPS WHITE SUGAR 4 EGGS 2 1/2 CUPS SELF-RISING FLOUR (SIFTED) 1 CUP WHOLE MILK 1 TBSP PURE VANILLA EXTRACT PRE-HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR THREE 8 INCH PANS IN A MIXER BOWL, CREAM TOGETHER THE BUTTER AND SUGAR WITH YOUR MIXER UNTIL SOFT AND CREAMED. CRACK THE EGGS INTO A BOWL BEFORE PUTTING IN CAKE. NOW ADD EGGS ONE AT A TIME AND MIX UNTIL YOLK IS MIXED INTO THE BATTER BEFORE ADDING THE NEXT EGG. COMBINE THE MILK AND VANILLA, ADD ALTERNATELY TO THE CREAMED MIXTURE WITH THE FLOUR (END WITH FLOUR). MIX UNTIL BATTER IS SMOOTH. POUR INTO PREPARED PANS. BAKE FOR 15-20 M ......
FRENCH ONION DIP: 1-16 OZ SOUR CREAM 3 TBSP. MINCED ONION 2 TSP. BEEF BROTH GRANULES 1/2 TSP. ONION SALT SMASH 1 TBSP. MINCED ONION AND BEEF GRANULES TOGETHER. (I DO THIS IN A ZIPLOCK). MIX ALL DRIED INGREDIENTS INTO SOUR CREAM. AFTER ALL IS MIXED ADD THE REMAINING 2 TBSP. MINCED ONION AND STIR.
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