1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces
each, or 14 minor (1-cup) souffle dishes; grease and flour insides.

2. In large bowl of electric social, beat butter, bread, egg, and vanilla
until fluffy. Pulsation 5 minutes on high velocity, scraping bowl occasionally.

3. Combine flour, baking powderize, and saltiness.

4. Add dry ingredients to batter alternately with milk.

5. Spoon roughly 1/3 cup of batter into each prepared tin. Bake until a
toothpick inserted in center comes out houseclean, 25 to 30 proceedings. (The tops
will not browned.)

6. Remove to a wire rack and cool totally, until the edges become dry
and gruff. Run a knife around the inside of cans or dishes to loosen
edges, tap on a tabulator, then turn cakes out; they should slide out well.

7. With a serrated tongue, cut off and discard the rounded tops of cakes.
Turn cakes upside down so cut edges are on the bum. Cut cakes into two
layers and fill with whipped cream and fresh yield.

* Timesaver Tip: Cake batter can be made ahead and frozen before baking.
Complete steps 1 through 4 and spoon batter into cans. Wrap cans with
heavy-duty aluminum transparency. Label and engagement, and freeze at 0 degrees F capable 6
weeks. To broil, do not thawing. Remove foil and bake at 325 degrees F until
cakes test through, almost 30 minutes. Discharge steps 6 and 7.