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Buster Brown Cake With Rich Vanilla Icing Recipe

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Buster Brown Cake With Rich Vanilla Icing
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Ingredients
14
Count
Nutrition
285
Calories
Total time
30
Minutes
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Ingredients:

  • 1/4 tsp salt
  • 1/2 cup shortening
  • 2 cups packed brown sugar
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 cup milk
  • 1/4 cup flour
  • 1 cup butter
  • 1 cup sugar
  • 1 tsp vanilla

Directions:

  1. Grease and lightly flour two 8x11/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together the flour, baking soda, and salt; set aside.
  2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and vanilla; beat until well combined. Add egg yolks 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.
  3. Thoroughly wash the beaters. In a medium mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gently fold egg whites into the beaten mixture. Spread batter into the prepared pan(s).
  4. Bake in a 350 degree F oven for 30 to 35 minutes for the 8-inch pans or 35 to 40 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
  5. In a screw-top jar combine 1 cup milk and 1/4 cup flour. Cover and shake well. Place milk mixture in a small saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Transfer cooked mixture to a small bowl. Cover surface with plastic wrap and refrigerate at least 2 hours or until thoroughly chilled. In a large mixing bowl beat 1 cup butter, 1 cup sugar, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy and sugar is almost dissolved. Add the chilled cooked mixture, 1/4 at a time, beating on medium speed after each addition until smooth.
  6. Frost. Cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 285.42 Kcal (1195 kJ)
Calories from fat 175.9 Kcal
% Daily Value*
Total Fat 19.54g 30%
Cholesterol 52.95mg 18%
Sodium 206.36mg 9%
Potassium 84.52mg 2%
Total Carbs 23.4g 8%
Sugars 8.99g 36%
Dietary Fiber 0.73g 3%
Protein 4.09g 8%
Vitamin A 0.1mg 5%
Iron 0.4mg 2%
Calcium 52.5mg 5%
Amount Per 100 g
Calories 322.24 Kcal (1349 kJ)
Calories from fat 198.59 Kcal
% Daily Value*
Total Fat 22.07g 30%
Cholesterol 59.79mg 18%
Sodium 232.98mg 9%
Potassium 95.42mg 2%
Total Carbs 26.42g 8%
Sugars 10.15g 36%
Dietary Fiber 0.82g 3%
Protein 4.62g 8%
Vitamin A 0.2mg 5%
Iron 0.5mg 2%
Calcium 59.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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