YELLOW CAKE WITH BUTTERCREAM FROSTING
This is a classic scratch cake. The homemade buttery frosting and crisp, sugared edges really make it stand out. -Aria Thornton, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., Cream butter and sugar until light and fluffy. Add vanilla and 1 egg at a time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Place on a wire rack; cool completely., For frosting, beat butter until creamy; gradually beat in confectioners' sugar until smooth and light in color, about 3 minutes. Beat in vanilla and 3 tablespoons cream until light and fluffy, about 2 minutes; thin with additional cream if desired. Spread over cake.
Nutrition Facts : Calories 477 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 342mg sodium, Carbohydrate 65g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
SCRUMPTIOUS PENUCHE FROSTING
This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.
Provided by HappyBakerBrittany
Categories Desserts Frostings and Icings
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
- Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g
OLD-FASHIONED BUTTERSCOTCH CAKE WITH PENUCHE FROSTING
My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. -Beth Vorst, Columbus Grove, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts : Calories 455 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 323mg sodium, Carbohydrate 76g carbohydrate (61g sugars, Fiber 1g fiber), Protein 4g protein.
EASY PENUCHE ICING
This recipe comes from an old version of the Betty Crocker Cookbook that my mother got when she first married. It is wonderful addition to any chocolate cake. Enough for 2 - 8" or 9" layers or 1 - 13x9" oblong cake.
Provided by Debbie Smith
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Melt butter in sauce pan.
- Stir in brown sugar.
- Boil and stir over low heat for 2 minutes.
- Stir in milk.
- Bring to a boil, stirring constantly.
- Cool to lukewarm.
- Gradually stir in confectioner's sugar.
- Place pan in ice water and stir until thick enough to spread.
APPLESAUCE CAKE WITH PENUCHE FROSTING
Steps:
- Make the cake:
- In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.
- Make the frosting:
- In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234°F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.
- Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)
- Make pink applesauce:
- In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.
BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING
Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 40m
Yield 2 9inch layers
Number Of Ingredients 15
Steps:
- In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
- I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
- (never measured amounts).
- Add buttermilk, brown sugar, and shortening.
- Beat for two minutes.
- Add eggs, and beat another and final two minutes.
- Spread batter into two greased and floured 9 inch round cake pans.
- Bake 350 degrees for 30 minutes, until tester shows done.
- Cool and remove to wire rack for perfect cooling.
- Penuche Frosting:.
- In saucepan melt the half cup butter and stir in the one cup brown sugar.
- Cook until dissolved and boil for two minutes.
- Remove from heat and add the quarter cup evaporated milk.
- Return to heat and return to boiling point stirring constantly.
- Remove from heat.
- Cool to lukewarm.
- Beat in 1 3/4 to 2 cups powdered icing sugar.
- If its too thick add in a few tablespoons more milk little at a time.
- If its too thin add in more icing powder a little at a time.
- When to your desired spreading consistency, fill and frost cake.
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