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Apple or Strawberry Stack Cake

4 cup sifted (see note) all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter or reg. margarine, softened
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1/4 cup milk

Sift flour before measuring. Sift flour with baking powder and
salt. In a large bowl with electric mixer at high speed, beat
butter with granulated sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well after each addition. At low
speed, add flour mixture alternately with milk, beginning and ending
with flour mixture. Refrigerate dough until chilled and easy to
handle, about 20 minutes. Preheat oven to 350 degrees. Divide
dough into 7 equal pieces.

For each layer: Invert an 8 inch round layer cake pan. With
lightly floured hands, flatten a piece of dough with hands; place
on pan; pat to fit. Then, with lightly floured rolling pin, gently
roll to make layer even; trim edge if necessary. Keep pieces of
dough refrigerated until ready to use. Bake 15 to 20 minutes or
until edge is golden brown. Carefully remove to wire rack; let
cool.

To assemble: Place 1 layer on serving plate; spread with about
1/2 cup filling. Repeat with five more layers and remaining filling.
Set last layer on top. Cover completely with plastic film or foil.
Refrigerate at least 24 hours to mellow. For Filling: You may
use apple or strawberry or your choice.

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