Elizabeth Gleason

An artist in Jamestown NY who loves oil and watercolor painting.

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Bonnie Butter Cake

INGREDIENTS

FOR THE CAKE

  • 1-3/4 cups sugar
  • 2/3 cup butter, softened
  • 1 -1/2 teaspoons vanilla
  • 2 eggs
  • 3 cups cake flour 
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups milk

FOR THE FUDGE FROSTING

  • 2 cups sugar
  • 1/2 cup shortening
  • 3 ounces unsweetened chocolate
  • 2/3 cup milk
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla

INSTRUCTIONS

  • Heat the oven to 350 degrees. Grease the bottom and sides of 2 round pans, 9 x 1 1/2 inches, and lightly flour them.
  • Beat sugar, butter, vanilla, and eggs in a large bowl with an electric mixer at low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 5 minutes, scraping the bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
  • Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until a toothpick inserted in the center comes out clean. Cool the rectangular pan on a wire rack.
  • Cool completely on a wire rack.

TO MAKE THE FROSTING:

Mix all ingredients except vanilla in a 2-1/2 quart saucepan. Heat to a rapid boil, stirring occasionally. Boil for 1 minute without stirring. Place a saucepan in a bowl of ice and water. Beat until the frosting is smooth and spreading. Stir in vanilla.

My mom received this Betty Crocker cookbook from her grandmother as a wedding shower present in 1973. As you can see, it has seen better days. She had wanted a new one for a few years. During one of our adventures, I came across an almost perfect condition copy at the VSK Emporium in Frewsburg, NY. She got the newer one and passed down the old version to me. I learned how to cook as a kid from this book, which is why it probably looks the way it does.

Betty Crocker Cookbook

 My mom received this Betty Crocker cookbook from her grandmother as a wedding shower present in 1973. As you can see, it has seen better days. She had wanted a new one for a few years. During one of our adventures, I came across an almost perfect condition copy at the VSK Emporium in Frewsburg, NY. She got the newer one and passed down the old version to me. I learned how to cook as a kid from this book, which is why it probably looks the way it does.

I’ve been trying some new dishes from the book. I skipped the brains recipe and went straight to the cake section this Saturday. Rainy days always make me want to play in the kitchen. I made the Bonnie Butter Cake and was impressed with how moist it was. Normally, non-package cakes are a bit heavy, but this one was so light. Of course, I had to jazz it up. I pureed some fresh raspberries and layered them on top of the chocolate in the middle. I also grated some dark chocolate on top purely for the antioxidants. I used the French silk frosting, and it was delicious. I don’t think Ace of Cakes will be recruiting me anytime soon, but it was yummy.