Snack Cake and Buttercream Icing

This recipe from The Joy of Cooking makes a nice one layer cake in a 9x13 pan. Preheat oven to 350
2 c all purpose flour
3/4 c sugar
2 tsp double acting baking powder
1/2 tsp salt
1/2 c butter (1 stick)
1 egg
milk
1 tsp vanilla

Sift flour, baking powder, salt and sugar together into a bowl. Cut the butter up into slices and put it in the flour in the bowl. Cut the butter into the flour mixture. (this is accomplished using either a pastry cuter or two butter knives - one in each hand - to cut the butter up until the little flour coated pieces of butter are very small and the mixture looks like cornmeal.) Break an egg into a cup measure. Add milk to make one cup. Mix the egg and the milk with the vanilla. Add the liquids to the dry mixture and stir well. Pour into a greased (use the butter wrapper to grease the pan) 9x13 pan. Bake 350 for 25 minutes.

You can change the flavors by adding fruit or nuts or even chocolate chips. I add chopped pineapple and coconut, or use berries.


Buttercream Icing

2 c confectioners (powdered) sugar
3 tbsp butter
1/4 tsp salt
2 tsp vanilla

Let butter soften at room temp while the cake is baking. Sift the sugar into a bowl. Cream the sugar with the other ingredients. Thicken with more powdered sugar. Thin with milk.

This can be changed by adding:
1/2 pk kookaid fruit flavor to compliment the cake
2 tbsp lemon or pineapple juice
2 tbsp cocoa powder and 3 tbsp strong coffee (mocha flavor)
Honey

or substitute creamcheese for the butter

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