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