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Ingredients: 4793/5000 Cup(s) butter; softened 1 48/85 Pound(s) all purpose flour 326/625 Ounce(s) baking powder 869/10000 Ounce(s) salt 4 eggs 1 Teaspoon(s) vanilla 1/16 Gallon(s) whole milk Directions: Preheat oven to 350F . For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9x13 inch rectangles to line the bottom of two 9x13 inch baking pans . Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.) 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, 2-3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended. For cupcakes; Pour batter into lined cups, filling each 2/3 full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula. Bake until a cake tester inserted into centers comes out clean, 15-18 minutes for cupcakes, 20-25 minutes for layers. Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers.) Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate. For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled. Contributor: Martha Stewart Living March 2004 p 147
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Meanwhile, beat cream cheese and butter in medium bowl with electric mixer on me Chocolate butter frosting #2 Cream butter and confectioner's sugar. Add egg yolk and chocolate. Blend well. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Rhubarb cake Preheat oven to 325 degrees. Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; spr Skillet upside down cake Melt butter and brown sugar in pan on stove. Pour into iron skillet. Arrange drained pineapple slices on bottom. Combine cake package mix ingredients according to package directions. Pour batter on top of pineapple in skillet. Bake according to pa