cakes_snack_hillary

Hillary's Favorite Snack Cake Recipe with Buttery Frosting

Serves 8 - 10

My daughter, Hillary is 6 and just starting First Grade…she loves cake. Snack cakes, cupcakes, birthday cakes and even wedding cakes! This recipe is the yellow cake recipe my Grandmother used to teach me how to bake a basic cake when I was my daughter’s age. It was typed on a note card in her file and called “Two-Egg Yellow Cake”. I now call it “Snack Cake” because it’s my favorite cake to make for plain snacking! …And, don’t forget the sprinkles!

1/4 cup butter, just softened

1/4 cup shortening

1 cup plus 2 Tablespoons granulated sugar

2 eggs, lightly beaten

2 cups sifted cake flour, sift into a bowl, then lightly spoon into the measure and level off

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

2 teaspoon vanilla

Preheat the oven to 350° degrees. Lightly grease the bottom and sides of a 9-inch square baking pan. Set aside.

In a medium bowl, sift the flour, baking powder, and salt, stir to combine and set aside.

In your mixing bowl, beat the butter until soft, add the shortening and beat until the fats are smooth. Add the sugar and cream about 1 to 2 minutes until lighter in color and fluffy. Add the eggs in two additions, scrape the bowl and beat until absorbed.

Add the vanilla to the milk and then alternate the milk and flour mixture to the batter. Start with the flour and add ¼ to the batter, mix in, then add 1/3 of the milk, repeat, be sure to end with the flour and scrape the bowl between additions.

Pour the batter into the prepared 9-inch square pan and smooth the top with a spatula. Bake about 30 – 35 minutes until the center springs when touched or a cake tester comes clean when inserted into the center of the cake. Cool in the pan, meanwhile make the buttery frosting and spread evenly over the cake, top with colored sprinkles and serve.

Store the cake at room temperature for a day or two, or refrigerate in hot/humid weather. Keep covered with plastic wrap.

Buttery Frosting

1 cup (2 sticks butter), softened

~~~~~I use salted butter for frosting for flavor

1 pound (4 cups) sifted powdered sugar

1 Tablespoon vanilla

pinch of salt

Heavy cream to adjust consistency of frosting, about 2 to 4 Tablespoons

~~~~~you can also use half-n-half or light cream

In a mixing bowl, beat the butter until softened, slowly add the powdered sugar and cream until light, about 2 minutes. Add the vanilla, salt and any cream to make the frosting soft enough to spread. Spread over the cooled cake and top with sprinkles or chopped nuts.