side. Cream 1 cup of butter, gradually add 2 cups sugar
nd cloves. Cream shortening and butter or margarine in large bowl
n buttermilk, 1 cup of butter, 2 teaspoons of vanilla and
large bowl combine all cake ingredients; beat on low speed
Grease bottom only of a 10 inch tube pan.
Cream butter, gradually add sugar until fluffy.
Add eggs, one by one, beating well after each addition.
Add remaining ingredients.
Blend at low speed until moistened.
Beat 2 minutes at medium speed, scraping bowl occasionally.
Bake in a 325\u00b0 oven for 60 to 65 minutes, until top springs bake when touched lightly in the center.
Prepare butter sauce.
Prick top of cake with fork.
Pour warm butter sauce over warm cake.
Cool cake completely before removing from pan.
arge beater bowl cream the butter.
Gradually add the sugar
Sift together the flour, baking powder, baking soda and salt. Cream 1 cup butter and 2 cups sugar.
Add the eggs, one at a time. Mix buttermilk and 2 teaspoons vanilla.
Starting and ending with the dry ingredients, stir flour and milk into the creamed mixture. Bake in a greased 9 x 13-inch pan for 50 to 60 minutes at 325\u00b0. While warm, prick with fork.
Heat, but do not boil the last 1/2 cup butter, 1 cup sugar, water and vanilla.
Drizzle over warm cake.
salt and soda.
Cream butter.
Gradually add sugar, creaming
nd baking soda. Cream the butter with the sugar. Blend into
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.
Cream butter and sugar; add eggs and extract.
Mix dry ingredients; add alternately with buttermilk.
Beat 3 minutes. Pour into greased and floured 12-cup tube pan.
Bake for 55 to 70 minutes in preheated 325\u00b0 oven.
Top with Butter Sauce as soon as cake is done.
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.
Sift together flour, baking powder, salt and soda.
Cream butter first, then cream with sugar, adding gradually.
Cream well.
Blend in eggs, beating well after each egg.
Combine buttermilk or sour milk and vanilla.
Add milk mixture alternately with dry ingredients to creamed mixture, starting and ending with dry ingredients, blending well each addition on low speed.
Grease bottom only of tube pan.
Pour in mixture evenly.
Bake at 325\u00b0 for 60 to 65 minutes until cake springs back when touched in center.
Sift together the first 4 ingredients.
In separate large bowl, cream the butter.
Gradually add the sugar, creaming well. Blend in the unbeaten eggs, one at a time, beating well after each addition.
In a third bowl, combine the buttermilk and vanilla extract.
Add third bowl ingredients and first bowl ingredients alternately to cream mixture, beginning and ending with dry ingredients.
Turn into 10-inch tube pan, greased and floured. Bake at 325\u00b0 for 60 to 65 minutes, until cake springs back when touched in center.
Sift together baking powder and salt.
Cream butter and sugar together.
Add flour and milk.
Stir in vanilla.
Fold in egg whites.
Pour into a greased 9-inch pan.
Bake at 350\u00b0 for 30 minutes.
Cream butter and sugar.
Add eggs, one at a time.
Add flour alternately with buttermilk.
Add vanilla.
Bake in well-greased and floured pan for 60 minutes in a 350\u00b0 oven.
Remove from oven and punch full of holes with fork (do not remove from Bundt pan). Pour hot glaze into holes.
When cool, remove from pan.
Lightly spoon flour into measuring cup; level off.
In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed.
Pour batter into greased and floured 12-cup Bundt or 10-inch tube pan.
Bake at 325\u00b0 for 55 to 70 minutes until toothpick inserted in center comes out clean.
Cream butter and sugar.
Sift together flour, salt, baking powder and soda.
Blend eggs into butter/sugar mixture one at a time.
Combine buttermilk and vanilla and combine alternately with dry ingredients.
Blend well after each addition.
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.