Preheat oven to moderate.
Grease & line pan(s).
Beat butter, vanilla and sugar in small bowl until light and fluffy; beat in eggs one at a time.
Stir in flour and milk (in 2 batches).
Spread into tin, and cook for approximately 25 - 35 minutes (until skewer comes away clean).
Let stand for 5 minutes, then turn onto wire rack.
Serves 6.
FROSTING.
Beat butter in small bowl until as white as possible, gradually beat in half the icing sugar, milk, then remaining icing sugar.
Add flavoring and coloring as required.
lectric mixer, combine cake mix, egg, and butter and mix well. Pat
b>cake pans. Mix together flour, baking powder and salt.
Beat butter
Melt butter, set aside for a minute,
Preheat oven to 180dc/160dc fan-forced. Grease deep 22cm round or 19cm square cakepan. Line base with baking paper.
Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
Spread mixture into pan; bake about 1 hour. Stand case in pan 5 minutes before turn, top-side up onto wire rack to cool.
1. Cream butter then gradually add sugar, beating
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Butter and flour two 9-inch round cake pans and preheat oven to
side. Cream 1 cup of butter, gradually add 2 cups sugar
he middle of the oven. Butter cake pans and line the bottoms
Cream sugar and butter until smooth and fluffy.
Mix dry ingredients together; add dry ingredients.
Beat 2 minutes at low speed for first 1/2 minute.
Add flour mixture a little at a time. Add milk, vanilla and 1 egg; beat 2 minutes.
Stop mixer; add 3 eggs and beat 1 minute at low speed.
Pour in greased 13 x 9 x 2-inch pan or 8 x 8 x 2-inch pan; spread evenly.
Bake at 350\u00b0 until done.
Spread favorite frosting or Creamy Deluxe Cream Cheese Frosting.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
nch round cake pans.
Combine 1/2 cup peanut butter and
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.