Butter Cake with French Silk Frosting

Hi there, Diamond Glamour Girls;

It's the New Year, 2013, Modern times sometimes doesn't allow us the time to do the things we enjoy! One of my favorite things to do is to bake...aka make wonderful desserts for my guess to eat. My guess have always loved this dessert. If you have any ex's this was my ex's favorite. It makes a great celebration CAKE. Guess it was an eight on the scale of 1-10.

Image from Wilton.com (9" Cake) 

Butter Cake with French Silk Frosting

2/3 cup butter or margarine, softened ( I prefer to use unsalted top grade butter)
1 3/4 cup sugar
2 eggs (1/3 to 1/2 cup) THIS IS IMPORTANT MEASURE! (if you can afford them I prefer EB eggs great on quality and measure)
1 1/2 cup teaspoon vanilla
3 cups cake four or 2/12 cups all-purpose flour (If self raising omit baking powder, also sift all-purpose flour makes the cake a little heavier in texture, it depends on your taste.)
2 1/2 baking powder
1 teaspoon salt
1 1/4 milk

Heat oven to 350 degrees. Grease and flour baking pan. 13 x 9 x2 inches, or two 9 inch or three 8 inch round pans (I enjoy the way it looks on the 8" round. My guess loved the way it looks when you cut into it and see the three layers of cake and chocolate....Yummy!

1. In a large mixer bowl, mix butter, sugar. eggs and vanilla until fluffy. ( Mixer speed: HIGH takes 5 minutes be sure to scape side )

2. In another mixer bowl mix flower, baking powder and salt (Mixer speed: LOW I usually do this by hand, that way the flour isn't spread all over, or you can do this while you are sifting the flour.)

3. Slowly add flour mixer and milk to the large bowl with the butter, sugar, eggs and vanilla mixture. I add about a 1/4 cup at a time.

4. Make sure the mixture is not too thick or too thin. You can add a tablespoon of milk at a time if it is too think or a tablespoon of flour at a time if it is too thick.

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

French Silk Frosting

2 1/2 cups confectioners' sugar
2/3 cup to 1 cup soft butter
2 ounces melted unsweetened chocolate (cool, you can also use milk chocolate for a creamier affect.)
2/4 vanilla
2 tablespoons milk (May be a little more or less depending on how creamy you want it.)

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

This make enough frosting for 3 8" cakes or 2 9" cakes

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