|Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Egg replacer||2 Teaspoon (Dry One)|
|Vanilla extract||2 Teaspoon|
|Buttermilk/1 cup milk and 1 teaspoon lemon juice||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Preheat oven to 350° F.
Grease the bottom of two 8-inch round cake pans. Cut two 8-inch circles of waxed paper and place in bottom of pans. Grease and flour waxed paper circles and sides of pans. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy.
Sift together cake flour, baking powder, baking soda and dry egg replacer. Set aside.
In a small bowl, mix together vanilla extract, buttermilk and water. Gradually add dry ingredients alternately with liquid to creamed butter. Mix briefly after each addition, scraping sides of bowl frequently with a rubber spatula. When all ingredients have been added, beat on medium-high speed for 2 minutes. Batter will be thick.
Turn batter into prepared cake pans and place at once in preheated oven. Bake for 30 to 40 minutes. Remove from oven when cake begins to pull away from the sides of pans and a toothpick inserted in the center comes out clean.
Place cake pans on wire racks and let cool for 10 minutes. With a small flat spatula, carefully loosen sides of layers. Invert on the wire racks and remove pan.
Frost and fill, as desired.