Wedding Cake for Two

Instructions

1. Preheat the oven to 350 and grease 3 pans: a 6" round cake pan, a 10-oz. ramekin, and a 4-oz ramekin. Place the pans on a baking sheet.

2. In a large bowl, beat together the butter, sugar and almond extract. Beat very well. Add the eggs.

3. In a small bowl, whisk together the flour, salt and baking soda.

4. Add half of the flour mixture to the butter mixture and beat it in. Add half of the buttermilk and continue to beat. Finally, add the last of the flour mixture, beating for a few seconds before adding the last of the buttermilk. Do not over-beat, but ensure all ingredients are incorporated.

5. Divide the batter between all 3 pans. Fill the smallest ramekin to the inside line, then fill the next ramekin to slightly below the line. Pour all remaining batter in the 6" pan.

6. Bake for 25 minutes, then remove the smallest ramekin.

7. Bake another 10 minutes, then remove the medium ramekin.

8. Finally, bake another 5-8 minutes, until the largest cake is done (use a toothpick to test--only moist crumbs should cling to it).

9. Run a knife around the edges of all the pans and let them cool on a wire rack. Do not attempt to remove the cakes until they are completely cool.

10. Slice the tops off any domed cakes to make them level.