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 Butter Cake
 Basic Golden Butter Cake
 Gooey Butter Cake
 Melt away Butter Cakes
 Eggnog Cake
 Waldorf Astoria Red Cake
 Red Velvet Cake
 Red Velvet Cake And Frosting
 Waldorf Red Velvet Cake and Frosting
 Red Velvet Cake
 CHOCOHOLIC CAKE
 Cheesecake Cupcakes
 Light Christmas Cake
 Milky Way Cake
 Milky Way Cake
   Peanut Butter Buttermilk Chocolate Cake
 Cappuccino Chocolate Cheesecake
 Orange Chiffon Cake
 Lemon Supreme Bundt Cake
 Milky Way Cake

Butter Cake

2/3 cup butter, softened
1 1/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3 cup cake flour or 2 1/4 cup all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 cup milk

Preheat oven to 350 degrees.  Grease and flour a 13 x 9 x 2 inch pan
or two 9 inch or three 8 inch round layer pans.  In a large
mixing bowl, mix butter, sugar, eggs and vanilla until fluffy.
Beat 5 minutes on high speed, scraping bowl occasionally.  On low
speed, mix in flour, baking powder and salt alternately with
milk.  Pour in pan(s).

Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until
wooden pick inserted in center comes out clean.  Cool.

Frost cake with French Silk Frosting if desired.

French Silk Frosting:
2 2/3 cup powdered sugar
2/3 cup soft butter
2 oz bitter chocolate, melted and cooled
3/4 tsp. vanilla
2 Tbs. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla
on low speed. Gradually add milk; beat until smooth and fluffy.

Enough frosting for two 9" layer or three 8" layer cakes.

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4 egg yolks
2/3 cup milk
1 1/2 tsp. vanilla extract
2 cups sifted cake flour
1 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
8 Tbs. unsalted butter, softened

Line the bottom of a greased and floured 8- to 9 cup
cake pan with parchment or waxed paper. Set aside.
Beat the egg yolks, 3 tablespoons of the milk, and vanilla extract
in a medium bowl; set aside. Mix the four dry ingredients in a large
bowl at very low speed. Add the butter and remaining milk; beat at low
speed until dry ingredients are just moistened. Beat at high speed for
1 1/2 minutes to aerate and develop cake's structure. Gradually beat in
the yolk mixture, one third a t a time, scraping down the sides of the
bowl as necessary.
Adjust the oven rack to the middle position and heat oven
to 350F. Pour the batter into the prepared pan and smooth the surface.
Bake until a cake tester inserted into the center comes out clean and
the center of the cake springs back when touched, 30 to 40 minutes.
Transfer the cake in pan to a wire rack and cool for 10 minutes.
Run a knife around the edge of the cake to loosen it. Remove cake from
pan and place, rounded side up, on a cake plate. Cool completely. (Can
wrap and store at room temperature up to 2 days, refrigerate up to 5
days, or freeze up to 2 months.)

(Bring cake to room temperature.) Cut into slices and serve.

[ COOKS Magazine; October 1989 ]
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CAKE
      1    Yellow cake mix
      1 tsp. Vanilla
      2    Eggs
    1/2 cup  Butter or margarine

TOPPING
      8 oz Cream cheese;  softened
      1 lb Powdered sugar
      2    Eggs

Mix cake ingredients, and place in a greased 9x13 pan. Mixture
should be thick like cookie dough.
Mix topping ingredients and pour over the cake mixture. Bake
at 350 for 35 minutes. Cake will drop as it cools, this is normal.
Top by sprinkling with powdered sugar.

For a delicious variation, use a lemon cake mix instead of the
yellow one. This cake is VERY rich.

Variation : You can also put a layer of raspberry preserves between the crust
and the topping. Or use any preserve that you like.
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      1 cup  Softened butter
  1 1/2 cup  Sugar
      1    Egg, beaten
    1/4 tsp. Salt
      1 tsp. Grated lemon rind
      1 tsp. Lemon extract
  2 1/2 cup  Sifted unbleached flour

Cream the butter with the sugar.  Add all but 1 Tbs. of the egg, salt
lemon rind and extract.  Work in the sifted flour a few tablespoons
at a time until thoroughly blended.  Turn dough out onto a lightly
floured surface and knead for just a few minutes. Pat dough out flat
in an 8 inch round greased baking pan.  Brush with reserved
tablespoon of beaten egg. Bake at 350 degrees for 40 to 45 minutes or
until golden. Allow cake to cool 30 minutes. Remove from pan and cut
into serving pieces. Cake will harden as it cools.  Store in airtight
container. Keeps well for a long time. Variation:  Substitute 1/2 t
ground ginger & 2 Tbs. minced crystallized ginger for lemon extract &
rind.
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1/2 cup butter, softened
1 cup sugar, divided
2 eggs, separated
3/4 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt

EGGNOG FILLING:
5 tablespoons all-purpose flour
1 1/4 cups store bought eggnog
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

CHOCOLATE FROSTING:
2 ounces unsweetened chocolate, melted
3 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons butter, softened
2 tablespoons whipping cream
2 to 3 tablespoons hot water

Cream butter and 3/4 cup sugar. Add yolks, one at a time, beating well after
each. Combine orange juice, peel and vanilla. Combine dry ingredients; add
to creamed mixture alternately with juice mixture, beating well. In another
bowl, beat whites until foamy; gradually add remaining sugar, beating until
soft peaks form. Fold into batter. Line two greased 9 in. round cake pans
with waxed paper; grease paper. Pour batter into pans.  Bake at 350'F for 20
minutes or until cake tests done. Cool 5 minutes; remove to wire rack. Peel
off paper; cool. For filling, combine flour and a small amount of eggnog in
a pan; stir until smooth. Stir in remaining eggnog; bring to a boil,
stirring constantly. Cook and stir 2 minutes. Cool completely. Cream butter
and sugar; add vanilla and nutmeg. Gradually beat in eggnog mixture. For
frosting, mix chocolate, sugar, cinnamon and nutmeg. Beat in butter and
cream. Add water until frosting drizzles slightly. Split cakes in half;
spread filling on three layers. Stack with plain layer on top; frost the top.
Yield: 14 servings.
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1/2 cup vegetable shortening
1 1/2 cup sugar
2 egg
1 teaspoon vanilla
2 oz red food coloring
2 teaspoon cocoa
1 teaspoon salt
2 cup flour
1 cup sour milk (3 tablespoon white vinegar into milk & stir)
1 teaspoon baking soda
1 tablespoon white vinegar
BOILED FROSTING:
1 cup milk
1/4 cup flour
Pinch salt
1 cup sugar
1/2 cup vegetable shortening
1 stick butter/margarine
1 teaspoon vanilla

To make cake, preheat oven to 350 degrees. Cream together the shortening, sugar
and eggs. Add vanilla and food coloring. Stir together the cocoa, salt and flour
and add alternately to the creamed mixture with the sour milk. Beat well.
Dissolve baking soda in vinegar and fold into cake batter. Pour into two 9 inch
or three 8 inch pans which have been greased and floured. Bake 30-35 minutes, or
until cake tests done. Cool on wire racks, carefully remove pans and frost, use
any flavor you wish, but the boiled white icing is traditional, and delicious.

ICING: Combine milk and flour and cook over medium low heat until thickened. Add
salt and cool. Cream together sugar, shortening, butter/margarine. Beat at high
speed until fluffy. Add cooled milk and flour mixture and vanilla. Beat at high
speed until fluffy. Makes enough to frost a two layer cake.

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1/2 cup Margarine or butter
1 1/2 cup Sugar
2 Eggs
2 Tbs. Cocoa
2 ounces red food coloring
1 cup Buttermilk
1 tsp. Baking soda
1 Tbs. cider vinegar
1 tsp. salt
2 1/4 cup sifted cake flour
1 tsp. vanilla

Cream margarine or butter and sugar until smooth and creamy; add eggs and beat
until well mixed. Stir cocoa into food coloring and add to creamed mixture. Beat
until color is well blended. In a small bowl, combine buttermilk, baking soda,
vinegar and salt. Add to the cocoa mixture; Beat 2 minutes. Add flour gradually,
beating after each addition. Add vanilla. Pour into two well greased, floured 9"
cake pans. Bake at 350 about 30 minutes or until done. Cool slightly. Remove
from pan to cooling rack and allow to cool completely. Frost with cream cheese
or butter frosting.
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CAKE:
1 1/2 cups sugar
2 eggs
2 1/2 cups cake flour
1 1/2 cups vegetable oil
1 cup buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar
5/8 oz. red food coloring

Cream eggs, sugar, oil and vinegar. Sift cake flour and soda together.
Add flour while beating. Add milk slowly. While still beating, add
vanilla and food coloring. Bake in 3 layers at 350 degrees for 25 minutes.
Press lightly to check if layers are spongy and done.

FROSTING:
1 lb powdered sugar
8 oz cream cheese
1 stick butter
1 tsp. vanilla
1 cups chopped pecans

Melt cream cheese and butter on very low heat. Add sugar, pecans and
vanilla. Mix well and spread over cooled layers, top and sides. If
mixture becomes too thick, add a little milk.

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    1/2 cup  Shortening
      2    Eggs
      1 tsp. Vanilla
      1 tsp. Salt
  2 1/2 cup  Flour, all purpose; sifted
      2    To 3 times
      1 tsp. Baking soda
  1 1/2 cup  Sugar
    1/4 cup  Food coloring, red
      2 Tbs. Cocoa
      1 cup  Buttermilk
      1 Tbs. Vinegar
           * FROSTING *
      1 cup  Milk
      5 tsp. Flour, all purpose
      1 cup  Butter
      1 cup  Sugar, powdered; sifted
      1 tsp. Vanilla

  CAKE:  Cream shortening and sugar till fluffy.  Add eggs and beat 1
  minute. Add salt, beat.  Add vanilla and coloring to buttermilk.
  Alternate adding flour and milk mixtures to batter. Combine soda and
  vinegar in cup and add to cake batter.  Bake in (2) 9" cake pans at
  350F for 25 to 30 minutes. Cool on cake racks.   Servings: 12

  FROSTING: Cook milk and flour until thick; cool in fridge. Beat
  butter, sugar and vanilla with mixer. Add flour and milk mixture a
  little at a time (make ahead of cake so that it has plenty of time to
  cool). Beat well.

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1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 Tbs.. cocoa
2 oz. red food coloring
1 tsp. vanilla
1 tsp. salt
1 cup buttermilk
2 1/2 cups sifted cake flour
1 1/2 tsp. baking soda
1 Tbs.. vinegar

Cream shortening and sugar; add eggs. Make paste of cocoa and food
coloring, add to creamed mixture and mix well. Add salt and vanilla to
buttermilk. Alternately add buttermilk and flour into shortening mixture,
mixing well. Mix baking soda to vinegar and fold gently into batter. DO
NOT BEAT! Makes 3 layers.
Bake at 350 degrees F for 20-30 minutes.

Icing

5 Tbs.. flour
1 cup milk
1/2 lb. real butter
1 cup sugar
1 tsp. vanilla

Mix the flour and milk together in saucepan. Bring to a boil, stirring
constantly. Boil until thick (keep stirring). Cool COMPLETELY!!!! (in
fact in works the best to chill it) Cream butter, sugar and vanilla
together. Add flour mixture and beat until thick enough to spread.
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125g butter, softened
3/4 cup castor sugar
2 eggs
1 tsp. vanilla
1/2 cup raspberry jam
1 1/4 cups flour
1 tsp. baking powder
1/2 cup cocoa
1 tsp. baking soda
1 cup milk, warmed
1/2 cup chocolate chips

Grease and line a 9 inch round cake tin.  Cream butter and sugar.  Beat
in eggs one at a time.  Beat in vanilla and jam.  Sift flour and
baking powder and cocoa.  Dissolve soda in milk.  Fold dry ingredients
and milk, alternately into butter mixture.  Fold in chocolate chips.
Spoon into tin.  Bake at 180 C for 45 minutes.  When cold ice with
chocolate icing.
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Smaller sized paper muffin cups
1 package of vanilla wafers
1 cup sugar
3 - 8 (eight) ounce packages of cream cheese, softened
4 eggs
2 tablespoons - lemon juice

Cherry pie filling - or blueberry or raspberry

Preheat oven to 350 degrees.

Mix sugar, cheese, eggs and lemon juice until smooth.  Place muffin papers
in smaller sized muffin tins and place one vanilla wafer in the bottom of
each (they may need to be trimmed a bit - depending upon the size of the
muffin tin).  Spoon cheese mixture over wafers to fill cups 3/4 full.  Bake
in preheated oven for 18 to 20 minutes.  Cool.
Cupcakes will sink in the middle while cooling.  Spoon pie filling on each
cupcake and refrigerate at least one hour.  As an alternative to tinned pie
filling - you can make your own sauce or use whipped cream.  These are
always a hit!

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1/2 lb butter
1 1/2 cups white sugar
6 eggs
1/2 cup orange juice
3 cups regular flour, sifted
1 tsp. baking powder
1 tsp. salt
Juice and rind of 1 lemon
1/2 lb red candied cherries
1/2 lb green candied cherries
1/2 lb citron peel
2 slices each, red and green pineapple, cut up
2 lb. blanched sultana raisins
1/2 lb blanched almonds

Use 1/2 of the flour to cover cherries, citron peel, pineapple, and well
dried raisins.  Cream sugar and butter, add beaten eggs, orange and lemon
juice, and rind.  Add remaining flour.  Mix well.  Add floured fruit and
chopped almonds.  Bake at 275 degrees for two hours.  Test for doneness.
Store in a cool place.

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1 1/2       cups    plus 2 Tbs. butter or margarine
1            cup     (4 oz) finely chopped pecans
14          oz      Milky Way bars, cut up
2 1/2      cups    all-purpose flour
3/4         tsp.     baking soda
1/4         tsp.     salt
1 1/2      cups    sugar
4                       large eggs
1           tsp.     vanilla
1 1/4     cups    buttermilk

Heat oven to 325 degrees. Grease a 10 inch fluted tube pan with
the 2 tablespoons butter. Add chopped nuts; tilt and rotate pan to
cover bottom and sides. Leave any loose nuts in bottom of pan.
Heat candy bars and 1/2 cup butter in a heavy saucepan over low
heat, stirring often until melted and smooth. Remove from heat;
cool slightly. Mix flour, baking soda and salt. In a large bowl,
beat remaining 1 cup butter and sugar with electric mixer until
fluffy. Add eggs one at a time, beating well after each addition.
Beat in vanilla and candy mixture. Add flour mixture alternately
with buttermilk until well blended. Scrape into prepared pan. Bake
about 1 hour, or until pick inserted in center comes out clean.
Cool in pan on rack 30 minutes. Invert on rack; remove pan and
cool completely.
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Ingredients:
10 (2.1 ounce) Milky Way Bars
1 3/8 cups butter or margarine
2 cups white sugar
3 eggs
2 1/2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)

In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup butter.
Stir until smooth, and set aside to cool.   In a large bowl, cream sugar and 1/2
cup softened butter or margarine until light and fluffy. Add eggs one at a time,
mixing after each addition.   In another bowl, whisk together flour and soda.
Add flour mixture and buttermilk alternately to creamed mixture, ending with the
flour mixture. Stir in candy mixture and vanilla until well blended.   Grease
and flour a bundt pan to within an inch of the top of the pan. It is very
important not to grease and flour clear to the top; it will run over, make an
awful mess in your oven, and the cake will fall.   Bake at 325 degrees F (165
degrees C) for about 60 minutes, or until toothpick inserted in cake comes out
dry.   Melt 3 Milky Way candy bars with 3/8 cup butter or margarine. Pour glaze
over top of the cake, and let it run down the sides. Sprinkle with chopped nuts,
if desired.
 

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2 cup   Flour
2 cup   Sugar
1/2 tsp. Salt
1/2 cup Margarine
1 cup   Water
1/2 cup Vegetable Shortening
3 Tbs.   Cocoa  ( heaping )
2    Eggs ( beaten )
1 tsp.   Baking Soda
1/2 cup Buttermilk
1 tsp.   Vanilla
2 Tbs.   Peanut Butter

Place in large mixing bowl: Flour, Sugar, and Salt.  ( Combine Mixture ) Place
in saucepan:  Margarine, Water, Shortening, and Cocoa. Bring to boil and pour
over flour mixture.  Mix Well. Place in another bowl: eggs, Baking Soda,
Buttermilk, and Vanilla. Mix Well add this mixture to hot mixture.  Mix Well.
Bake in greased and floured 9 x 13 inch pan at 350F for 15-20 min. While cake is
HOT spread very thin layer of Peanut Butter on it. ( you may not use all of the
Peanut Butter )

Icing:

1/2 cup Margarine
3 Tbs.   Cocoa ( heaping )
16 oz Powdered Sugar
1 tsp.   Vanilla
1/2 cup Chopped Nuts ( Optional )
6 Tbs.   Milk

Melt Margarine and Cocoa in saucepan, but DO NOT BOIL, Mix Well.  Take off heat
and add powdered sugar, Vanilla, Nuts, and Milk ( add just enough milk to make
the icing thin enough to spread).  Mix Well. ICE CAKE WHILE HOT.
 

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1 1/4 cups  Chocolate wafers -- crushed
1/8 teaspoon  Cinnamon
1 package  Light cream cheese (8 oz)
1 cup   Sugar
1 cup   Unsweetened cocoa powder
1 teaspoon  Cocoa powder for garnish
2 1/2 cups  Sour cream
2   Eggs
2 tablespoons  Coffee liqueur
1 teaspoon  Vanilla

Preheat oven to 350 F.  Stir together wafer crumbs and cinnamon. Pat into bottom
of 9 inch spring form pan. Beat cream cheese until light and fluffy. Beat in
sugar and cocoa powder. Beat in egg.  Stir in 2 cups sour cream, coffee liqueur
and vanilla. Turn into prepared pan. Bake for 30 minutes or until set. Spread
remaining sour cream evenly over top.  Return to oven 1 minute to glaze top.
Cool to room temperature, then chill thoroughly, covered. Remove from spring
form pan. Just before serving, dust top with Cocoa powder.
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1 1/2 cups Flour
1 1/3 cups Sugar
1 tbs..  Baking Powder
1 tsp.  Salt
Grated rind of 1 orange
1/2  cup Vegetable oil
6   Eggs, separated
1/4  cup Orange juice
1/2  cup Cold water
1/2  tsp. Cream of tartar

Combine flour, sugar, baking powder, salt, and rind in bowl. Make a well in
center; add in order vegetable oil, egg yolks, orange juice, and water.  Beat
until smooth.  In large bowl, beat egg whites with cream of tartar until stiff
but not dry. Pour over egg whites folding in until just blended.  Pour into
greased 10/25 cm tube pan. Bake at 325 F (160 C) for 55 minutes; then at 350 F
for 10 minutes. Invert (turn over) into pan to cool completely. Remove from pan.
Drizzle with Orange glaze. Make 16 servings.

Orange Glaze

Combine:

2 1/4 cups  Icing sugar
2 tbs.. Orange juice
1 tbs.. Lemon juice
2 tsp.  Soft butter or Margarine
2 tsp.  Grated orange rind
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1 Lemon Supreme Cake Mix
1 Pkg.  (3 oz.) Lemon Instant pudding
1/2 cup oil
4 eggs
2 tsp. vanilla
zest of 1/2 lemon
water and lemon juice to equal 1 cup liquid
2 oz. poppy seeds soaked and drained (optional)
2 Tsp. Vanilla

Mix well in large bowl scraping often.  Place in greased and floured Bundt
pan.  Bake 350 ° oven for 45 minutes  approx. (or until toothpick comes out
clean and dry)

When cake is completely cool, remove from pan and mix:

1/2 cup icing sugar
1 Tbs.. butter - softened
zest and juice of 1/2 lemon

Drizzle icing on cake
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      4    2.1 Oz. Milky Way Candy Bars
    1/2 lb Butter
      2 cup  Sugar
      4    Eggs; Large
      1 cup  Buttermilk
  2 1/2 cup  Flour; Unbleached, Sifted
    1/4 tsp. Baking Soda
      2 tsp. Vanilla Extract
      1 cup  Pecans; Coarsely Chopped

Melt Milky Ways and 8 Tbs. butter in double boiler.  Let cool. Preheat
the oven to 350 degrees F.  Cream remaining butter with sugar. Add
eggs, one at a time.
Add buttermilk alternately with flour and soda.  Add vanilla and
Milky Way mixture and mix until smooth.
Fold in pecans.  Pour into a greased and floured bundt pan. Bake 1
hour or until cake tester comes out clean. Cool 15 minutes in the pan
and then turn out on rack to finish cooling. NOTE: Serve this cake
with scoops of ice cream on top of each slice for a taste delight.

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