Butter Cake (Shirley’s)

Shirley Drozdiel

CAKE

1 box yellow cake mix

Replace water with milk

Replace oil with melted butter and double the amount

Add an extra egg

Add 2 tsp vanilla or a mixture of vanilla and almond

Place all ingredients in bowl of electric mixer.

Mix for 30 seconds on low.

Beat for two minutes on medium.

Bake according to package directions in pan(s) sprayed with Pam, lined with waxed paper, and sprayed with Pam again.

SPRINKLES BUTTERCREAM FROSTING

Ingredients

1 cup butter, softened

3 1⁄2 cups confectioners' sugar

1 teaspoon milk

1 teaspoon vanilla extract

1⁄8 teaspoon salt

Steps

In a bowl combine butter, sugar and salt. Beat till blended.

Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

FROSTING-Betty Crocker’s French Silk Chocolate Frosting

5 ⅓ cups sifted powdered sugar

1 ⅓ cups soft butter

4 squares 1 oz unsweetened chocolate (6 T baking cocoa mixed with 2 T melted shortening)

2 tsp vanilla

4 tbsp milk

Sift the powdered sugar.

Melt the chocolate or melt the shortening and add the cocoa to the shortening and mix well.

Add the soft butter, vanilla, melted chocolate or cocoa and melted shortening to the powdered sugar. Add the milk and beat with electric mixer until smooth and fluffy.

Made this for our 37th anniversary. Dan loved it!

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