Golden Butter Cake & Raspberry Chocolate Frosting

GOLDEN BUTTER CAKE &

RASPBERRY CHOCOLATE CREAM CHEESE FROSTING

Cake Ingredients:

• 2 1/2 cup(s) (plus 2 Tbsp.) flour
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 cup(s) milk
• 2 teaspoon(s) (pure) vanilla extract
• 1 cup(s) (2 sticks) unsalted butter or margarine, softened
• 2 cup(s) sugar
• 4 large eggs

Cake Directions:

1. Preheat oven to 350ºF. Grease two 9-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease paper. Dust with flour.
2. In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
3. In large bowl, with mixer at medium-high speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat just until smooth, scraping the bowl occasionally with a rubber spatula.
4. Divide batter evenly among prepared pans. Bake until toothpick inserted in center of cake comes out clean, 23 to 25 minutes. Cool on wire racks for 10 minutes. Invert cakes onto racks; remove paper and let cool completely.

*You could also use a boxed cake mix. Pillsbury makes a good butter cake mix. It’s the same as a regular boxed cake without oil and the addition of butter.

Cake “Slop” (we’re BBQ fans!)

2 tablespoons of butter, melted completely

about 3-4 tablespoons of liquor  (I use Amaretto but you can use anything that suits your fancy. Stay away from super sugary liquors though… they don’t bode well)

*Mix well and “slop” over the cake. Just coat the entire top of the cake with the mixture. You don’t want your cake to end up soggy. Just make sure you don’t do that. Use good judgement. There should be a little extra mixture left when you’re done.

Raspberry Chocolate Cream Cheese Frosting Ingredients:

3 1/2 Cups of Powdered Sugar

8 ounces of Cream Cheese, softened

1 tablespoon of vanilla

1/2 cup of  Raspberries

1/3 cup of coco powder

3 tablespoons butter, melted

Frosting Directions:

Soak raspberries in liquor for about 30 minutes. Then crush the raspberries in a bowl. Sift through strainer to get rid of all the seeds.Then, with a hand blender, mix the cream cheese, butter and half of the powdered sugar together. Once combined mix the rest of the powdered sugar and coco powder (sift these together to avoid clumps in the frosting) and vanilla into the mixture until completely combined. If the mixture is too thin add more powdered sugar until the right consistency (a little thicker than cake batter). Then mix in the raspberry “puree”. Mix until the entire mixture combined.

This will make enough frosting to frost a two 8 inch round cakes, 24 cupcakes, or a 13×9 sheet cake

RECIPE Wednesday!

This is an easy way to use those boxes of cake mix that we get for cheap or free on a regular basis. Now, I do prefer a homemade cake with homemade frosting but this is an easy and quick way to make a box cake taste delicious!

White Cake with Blackberry Cream Cheese Frosting

Bake you cake as you would normally do. I am using a white cake mix. (I got about 8 boxes for free, we eat a lot of cake). You could do cupcakes if you’d like. I prefer to do 2 eight in round cakes to stack. I like the presentation better. Even though it is just me and my husband.

*Tip: If you are doing a cake. Coat your cake pan with butter or oil whichever your normally use but then sprinkle flour into the pan and coat the entire pan. This gives the bottom of the cake a little crust and it turns out more sturdy. It won’t stick so you won’t have problems stacking your cake and icing it.

Now once your cake is done cooking and completely cooled. You will want to coat it with this easy mix to ensure the cake will not dry out quickly.

Cake “Slop” (we’re BBQ fans!)

2 tablespoons of butter, melted completely

about 3-4 tablespoons of liquor    (I use Amaretto but you can use anything that suits your fancy. Stay away from super sugary liquors though… they don’t bode well)

*Mix well and “slop” over the cake. Just coat the entire top of the cake with the mixture. You don’t want your cake to end up soggy. Just make sure you don’t do that. Use good judgement. There should be a little extra mixture left when you’re done.

Now it’s time for the fun part… The frosting. This is the homemade touch that will send your cake out of this world.

Blackberry Cream Cheese Frosting

3 1/2 Cups of Powdered Sugar

8 ounces of Cream Cheese, softened

1 tablespoon of vanilla

1/2 cup of Blackberries

Crush the blackberries in a bowl. There will still be little pods left. Leave them. It gives the frosting texture. Then, with a hand blender, mix the cream cheese, butter and half of the powdered sugar together. Once combined mix the rest of the powdered sugar and vanilla into the mixture until completely combined. If the mixture is too thin add more powdered sugar until the right consistency (a little thicker than cake batter). Then mix in the blackberries. This will turn the cake purple. Mix until the entire mixture is purple and combined.

This will make enough frosting to frost a two 8 inch round cakes, 24 cupcakes, or a 13×9 sheet cake.

It’s delicious and will stay moist for about 4 days. It never lasts that long in my house but I know from prior experience. Ha.

I hope you enjoyed the recipe and try it out at home. It’s a good way to spice things up without taking too much time or money.

Stay tuned next Wednesday for another homemade recipe from the Scott Kitchen!

Happy Baking Adventures

Annie!