These recipes are especially for you Erika. I had to blow the dust off of my "Anne of Green Gables Cookbook" but it brought back so many happy memories.
These are both great recipes. I just made the Yellow Butter Cake with Chocolate Buttercream for Aaron's birthday and it was so good!
Anne's Liniment Cake
2 C sifted all purpose flour
1T baking powder
a pinch of salt
1 1/4 C sugar
1/2 C melted butter
1 C milk
3 large eggs
2 tsp vanilla
1. Grease and flour cake pans, preheat oven to 350 F.
2. Measure out the sifted flour, baking powder, salt, and sugar and mix together in a large bowl.
3. Add the melted butter and the milk to the flour mixture and stir with wooden spoon.
4. Beat together with electric mixer for 1 minute.
5. Break the eggs into a small bowl. Add them with the vanilla to the cake batter, then beat with the electric mixer for another 3 minutes, constantly scrapping the bowl with rubber spatula.
6. Pour the cake batter evenly into the two cake pans. Bake for 25-30 minutes.
7. Test the cakes with a toothpick. Let them cool for 10 minutes.
8. Loosen cakes from pans and let cool on cake rack. Cool completely before frosting.
Creamy Butter Frosting
1/4 C butter
1/3 C table cream (you can use half/half...the full fat kind)
1 tsp vanilla
3 C confectioners sugar (powdered sugar)
1. Melt the butter over low heat.
2. Put melted butter, cream, & vanilla into mixing bowl and combine with wooden spoon.
3. With an electric mixer, beat in the powdered sugar, a little at a time. Continue beating until the frosting is thick and creamy-about 5 minutes.
I made this cake for Erika when we were in Junior High...I colored the frosting green in honor of our heroine Anne Shirley. It looked a little strange but my sweet friend loved it.
And here is the link for the awesome Yellow Butter Cake....follow it to a tea, right down to lining the pans with parchment paper. It's really a "good thing"...(sorry, I had to:)
This is the same cake recipe from my cookbook...but not the same frosting. So here is Martha's Easy Chocolate Buttercream Frosting from the "Martha's Cooking School Cookbook" that my grandma just gave to me. (I love this cookbook!)
Easy Chocolate Buttercream
1 pound (4 sticks) of butter
1 tsp pure vanilla
3/4 C unsweetened dutch process cocoa powder
5 1/2 C sifted confectioners sugar
~with an electric mixer, cream butter on medium high speed until pale and fluffy, about 2 minutes. Add vanilla. Reduce speed to medium; add cocoa. Mix until smooth. Add sugar 1 cup at a time, mixing well after each addition. Mix on high speed until well blended, 10-20 seconds more. (If not using right away, cover it w/ plastic wrap and refrigerate for up to 3 days. Before using bring it to room temp. and beat w/ electric mixer on med. speed until fluffy.)