Here ya go....
WBH Golden Butter Cake
Grease two 10x3 inch round pans. Preheat the oven to 350 degrees farenheit. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:
8 ounces (2 sticks) unsalted butter
2 cups sugar
Add and beat on medium speed until fluffy:
6 large egg yolks
1 1/2 teaspoons pure vanilla extract
On a piece of wax paper, sift together:
3 1/2 cups cake flour
1 tablespoon plus 1/3 teaspoon baking powder
3/4 teaspoon salt
At low speed, add the dry ingredients to the butter and egg mixture alternately with:
1 1/2 cups milk
Pour 3 1/2 cups of the batter into one prepared pan and the remaining batter into the other. Bake the less full pan for 20 to 25 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15 to 20 minutes before turning them out of their pans.
Yield: 9 cups of batter
(I just used 2 8 inch round pans filled evenly and it turned out just fine)
WBH Cookies and Cream Filling
In the bowl of an electric mixer at high speed, whip until stiff:
2 1/2 cups heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon pure vanilla extract
Gently fold in:
20 chocolate sandwich cookies, such as Oreos, crushed into medium pieces
Yield: 6 cups
