Buttery Yellow Butter Cake

Recipe By     :
Serving Size  : 15   Preparation Time :0:00
Categories    : Cakes From Scratch

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  cups          all-purpose flour
   2 1/3  cups          granulated sugar
     1/2  teaspoon      salt
   1 1/4  cups          butter
   4 1/2  teaspoons     baking powder
   3                    eggs
   1      cup           milk
     1/2  teaspoon      vanilla extract
     1/2  teaspoon      almond extract

     Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan.
In a large mixing bowl, stir together the flour, sugar and salt. 
Cut in the butter until the mixture resembles coarse crumbs.
Reserve 1 cup of the crumb mixture. 
o the remaining crumb mixture, stir in the baking
powder. 
Add the eggs, milk, vanilla and almond extracts.
Beat with an electric mixer on low speed until combined.
Beat on medium speed for 5 minutes, scraping the bowl occasionally.
Spread the batter in the prepared pan. Sprinkle with the reserved curmb mixture. 
Bake for about 45minutes, or until a toothpick inserted near the center comes
out clean.  Serve warm or cool.

                 Diabetic Yellow Cake and Fluffy Frosting

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Frostings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cake flour
     1/2  teaspoon      Baking soda
   1 1/2  teaspoons     Baking powder
     1/3  cup           Sugar ( or substitute)
   3      tablespoons   Dry buttermilk
     3/4  cup           Water -- room temp
     1/3  cup           Vegetable oil
     1/4  cup           Sugar substitute(equal to )/
   2      teaspoons     Vanilla
     1/2  cup           Egg substitute(room temp)
     1/4  cup           Margarine(room temp
                        -----FLUFFY FROSTING-----
     1/2  cup           Sugar
   2      tablespoons   Water
   2      packages      Sweet'n'low
   2                    Large egg whites
     1/4  teaspoon      Cream of tartar
     1/2  teaspoon      Vanilla

YELLOW CAKE
:Place dry ingredients in mixer bowl and mix at low speed to blend well.
Combine 3/4 cup water, oil, sweetener,vanilla and egg substitute and mix with fork to blend.
Add margarine to flour mixture along with liquid mixture and mix
with a spoon only until well blended.
Spread evenly in a 9" square pan whick has been greased with margarine.

Bake 30-35 minutes at 375 F or until cake tester comes out clean and the
cake pulls away from the sides of the pan.
Cool to room temperature and cut 4x4 to yield 16 equal servings.

FLUFFY FROSTING: Combine sufgar, water, sweet'n'low egg whites and
cream of tartar in top of a doubl boiler and beat at high spped for 1 minute.
Set over simmering water in the bottom of the double boiler.
Continue to beat at high speed for 4-5 minutes or until soft peaks form.
Remove from heat. Add vanilla to frosting and continue to beat at high speed
1-2 minutes or until thick enough to spread on a cooled cake. T
his is enough frosting for a 2-layer or 9" square cake

         Easy Yellow Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour -- sifted
   2      teaspoons     baking powder
     3/4  teaspoon      salt
   1 1/2  cups          sugar
     1/3  cup           shortening
     1/3  cup           butter or margarine -- softened
     3/4  cup           milk
   1      teaspoon      vanilla extract
   3                    eggs

   Preheat oven to 350. Grease and flour a 13x9x2-inch baking pan.
Sift flour, baking powder, and salt together into mixing bowl.
Add remaining ingredients to flour mixture.
Beat with electric mixer on low speed for 30 seconds, scraping bowl constantly.
Turn mixer to high speed and beat for 3 minutes, scraping bowl often.
Pour batter into prepared pan.
Bake for 25 to 30 minutes or until cake begins to pull away from sides of
pan and toothpick inserted in center comes out clean.
Cool in pan on wire rack and serve as desired

                     Sheet Cake With Yellow Frosting

Recipe By     :
Serving Size  : 48   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Cake-----
   1      C             Butter
   2      C             Granulated Sugar
   4                    Eggs
   3 3/4  C             All-Purpose Flour -- sifted
     1/2  Tsp           Salt
   6      Tsp           Baking Powder
   1      C             Milk
   1      tsp           Vanilla Extract
                        -----Yellow Frosting-----
     1/2  C             Butter Or Margarine
          pinch         Salt
   1                    Egg White
   3      C             Confectioner's Sugar
   1      tsp           Vanilla Or Lemon Extract
   1      Tbsp (-2)     Milk, Depends On Desired Consistency
          drop          Yellow Food Coloring

Preheat oven to 350 F.
For the cake: Cream butter and sugar until light. Beat in eggs, one at a
time. Sift flour, salt, and baking powder together. Add dry ingredients to
the butter mixture, alternating with milk. Stir in vanilla and blend well.
Bake in two greased 16 x 11 x 2-inch sheet pans for 25 mins.
For the frosting: With an electric beater, whip butter or margarine, salt,
egg white, and 1 1/2 cups of confectioners' sugar until fluffy. Add
vanilla or lemon extract, then remaining sugar, milk (if needed), and
yellow food coloring until desired shade is reached. Let cake cool in its
pan and frost the top. Cut into squares and serve.

                  Yellow Layer Cake with Cherry Frosting

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Sifted Unbleached Flour
   2      cups          Sugar
   1      teaspoon      Baking Powder
   1      teaspoon      Baking Soda
     2/3  cup           Butter Or Regular Margarine
   3      large         Eggs
   1      cup           Sour Milk
                        -----CREAMY CHERRY FROSTING-----
   5 1/2  cups          Sifted Confectioners Sugar
     3/4  cup           Butter Or Regular
                        Margarine -- Softened
   6      tablespoons   Maraschino Cherry Juice
   2                    Drops Red Food Coloring
     1/2  teaspoon      Vanilla Extract
     1/4  cup           Chopped Red Maraschino
                        Cherries

Sift the flour, sugar, baking powder and baking soda together, in a large bowl.
Add the butter, eggs and sour milk.
Beat, with an electric mixer set at low speed, for 1/2 minute to blend.
Increase the mixer speed to medium and beat for an additional 3 minutes.
Pour the batter into two greased and waxed paper lined 9-inch cake pans.
Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done.
(Note: The standard test for doneness, is to try a cake tester
or wooden pick near the center of the cake. If it comes out clean, it is done.)
Cool in pans on racks for 10 minutes.  Remove from the pans and
finish cooling to room temperature.

Spread the top of one layer with the Creamy Cherry Frosting.
Sprinkle with all of the chopped cherries. 
Place the second layer on topw and spread the sides and top with the remianing frosting.

CREAMY CHERRY FROSTING
Combine the sifted confectioners sugar, butter, juice,
food coloring and vanilia extract in a bowl.
Beat with an electric mixer at medium speed until smooth and creamy. 
Add 1 more Tbls of cherry juice, if necessary,
to make the frosting into a spreading consistency.

NOTE:  To sour milk, place 1 Tbls vinegar in a measuring cup
and add enough milk to make 1 cup.