Gold Cake... aka Use-Up-the-Egg-Yolks Cake

Also from the Recipe Box:

2 c cake flour
3 t baking powder
1/2 t salt
1/2 c butter (I use Crisco) (the aside was Joe's Mom's, I personally used butter)
1 c sugar
1/2 c egg yolks
3/4 c milk
1 t vanilla (or a half-cup like I seem to use, kidding, I kid)

Cream sugar and butter. Add the milk and vanilla and beat for 2 minutes. Add the egg yolks and beat again. Sift the dry in and mix. (There is no actual mention of when to add the dry ingredients but I went with the end.)

Bake at 350F for 40 or until it passes the "finger test".

If you try this one, please don't panic at the yucky mess that is sitting in the bowl before you add the dry ingredients, I was actually sniffing it because it looked like curdled... well, it didn't look edible. After adding the dry, though, and letting Sparky beat at it for a couple of minutes, it was a lovely smooth batter and cooked up to be a nice tasting gold cake. I think it would be really good with a nice chocolate icing.