Birthday Cake with Butter Cream Frosting
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake: 1 cup butter2 cups granulated sugar1 tsp vanilla extract4 eggs3 tsp baking powder3 cups all-purpose flour1 cup non-fat milkpinch of saltFrosting:1/2 cup butterpinch salt4 cups powdered/confectioners' sugar1 egg 1 tsp vanilla extract2 tbsp non-fat milk
Makes 24 pieces
Cake:
1. Grease and flour 2, 8 inch cake pans or 1 13 x 9 inch pan. Preheat oven to 350 degrees.
2. Cream together sugar and butter until fluffy. Mix in vanilla extract.
3. Separate egg yolks from their whites. Set aside. Add one egg yolk at a time to mixture beating after each egg.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes
Frosting
1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user EMFILVDR.
Cake:
1. Grease and flour 2, 8 inch cake pans or 1 13 x 9 inch pan. Preheat oven to 350 degrees.
2. Cream together sugar and butter until fluffy. Mix in vanilla extract.
3. Separate egg yolks from their whites. Set aside. Add one egg yolk at a time to mixture beating after each egg.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show
5. Beat the 4 egg whites with a dash of salt until stiff. Gently fold egg whites into the batter. Pour batter into prepared pan(s).
6. Bake at 350 degrees F (175 degrees C) until cake(s) test done, approximately 25 to 35 minutes
Frosting
1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting.
Number of Servings: 24
Recipe submitted by SparkPeople user EMFILVDR.
Nutritional Info Amount Per Serving
- Calories: 321.2
- Total Fat: 12.7 g
- Cholesterol: 75.5 mg
- Sodium: 82.0 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.4 g
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