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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Everyone has their favorite butter cake recipe. This one is mine. Found it in old recipe file that belonged to my mother-in-law. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups sugar |
1 cup butter, softened |
4 eggs |
2 teaspoons vanilla |
1 cup milk |
1/2 cup butter, softened |
3 (1 ounce) unsweetened chocolate squares, melted, cooled |
4 cups powdered sugar |
1/4 cup milk |
2 teaspoons vanilla |
Directions:
1. Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside.
2. Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
3. Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
4. Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
5. TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
6. TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.
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