nd cloves. Cream shortening and butter or margarine in large bowl
n buttermilk, 1 cup of butter, 2 teaspoons of vanilla and
side. Cream 1 cup of butter, gradually add 2 cups sugar
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
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.
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.
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.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-