Butter Cake Ii Recipes

BUTTER CAKE (THE BEST!)

Steps:

• Preheat the oven to 375°F (190°C).
• Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
• Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
• Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
• Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
• Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
• Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

PEANUT BUTTER CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
• Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
• To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

BUTTER CAKE II

Steps:

• Preheat oven to 350 degrees. Cut a 9-inch round of parchment or waxed paper to line the bottom of a 9-inch (2-inch deep) round cake pan. Butter and line pan. Butter lining, then flour pan, tapping out excess. Set aside.
• Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir batter with a rubber spatula until evenly blended.
• Pour batter into prepared pan, and smooth top with a small offset spatula. Tap pan on work surface several times to release air pockets.
• Bake until a cake tester inserted into center comes out clean, 45 to 50 minutes. Let cake cool in pan on a wire rack, 20 minutes. Run a knife around edge of cake to loosen. Invert cake to remove from pan, and peel off parchment. Reinvert, and let cool completely on rack. Wrap in plastic wrap, and refrigerate until ready to decorate.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BETTER THAN SEX CAKE II

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

BETTER THAN SEX CAKE II

Steps:

• Mix cake mix, pudding, sour cream, oil, water and eggs together.
• Fold in chocolate chips and pecans.
• Shave 1 German chocolate bar.
• Stir into batter and mix well.
• Bake at 350 degrees for 35 to 40 minutes in 9 x 13-inch pan, floured and greased.