Cake!

With my birthday approaching, all I can think about is CAKE. How about this delicious treat listed below?

MISSISSIPPI DELTA JELLY CAKE

INGREDIENTS:
1 tsp. SALT
3 1/3 c. FLOUR, sifted
Dash of BAKING SODA
1 1/2 tsp. BAKING POWDER
1 c. (2 sticks) BUTTER, softened
2 2/3 c. SUGAR
1/2 c. VEGETABLE OIL
4 EGGS, beaten
1 c. MILK
3/4 c. CONFECTIONERS’ SUGAR
1 1/2 c. (one 12-ounce jar) JAM/JELLY- Strawberry, Raspberry, or Blackberry

DIRECTIONS:
Combine the SALT with 2 2/3 c. of FLOUR in a medium bowl. Stir with a fork to mix well. In another bowl, combine the BAKING SODA, BAKING POWDER, and the remaining 2/3 c. of FLOUR.
In yet another bowl, cream the BUTTER, SUGAR, and OIL with a mixer at Medium speed until creamy. You want zero gritty signs of sugar. Add in the EGGS and continue beating for 1-2 minutes. Stir in the FLOUR-SALT mixture in three batches, alternating with the MILK. Gently fold in the FLOUR-BAKING SODA-BAKING POWDER mixture. Stir just until the flour disappears.
Pour the batter into three 9-inch, well-greased pans. Bake at 325-degrees for 25-30 minutes. Bake until cakes are golden brown and spring back when touched lightly in the center. Let cool for 10 minutes.

For the frosting, combine the CONFECTIONERS’ SUGAR and the JAM in a medium bowl and stir with a fork until all the lumps disappear. Place one layer, top side down, on a serving plate or a cake stand, and spread a third of the jelly-icing over it thickly. DO NOT spread over the sides. Repeat with the second layer of cake. Place the third and final layer, top side up, on the cake and ice it with the remaining jam. Allow the icing to drip down the sides.