Best Bonnie Butter Cake With Mamas Fudge Icing Part I Cake Recipes

BONNIE BUTTER CAKE WITH MAMA'S FUDGE ICING--PART 2

Bonnie Butter Cake with Mama's Fudge Icing--Part 2 image

Hope you'll join my Just a Pinch group: Family Food Traditions--Sharing JOY on the Journey! This is the cake my Mother always made for special occasions. It's the cake my family asks for, too! We use it for birthdays, holidays, and special occasions. A slice of this cake, with (or without!) milk, is PERFECT anytime!

Provided by Jamie Wyatt

Number Of Ingredients 4

Ingredients

2 squares unsweetened chocolate
1/2 c milk
2 c sugar
1 stick butter

Steps:

1. Melt butter and chocolate; stir in sugar and milk. Heat till sugar melts and let it boil to soft ball 5-6 minutes. Add 1/2 t. vanilla. Stir till it's cool enough to put on cake. (It hardens fast!)
2. NOTE: I put the icing on the first and second layers when it is still a little runny. I pour it over the top when it starts to stay pretty well, so the top looks pretty. I put waxed paper under the edges of the cake, so when the icing drips down, I can pull it back up the sides. After you finish icing the sides of the cake, you can remove the waxed paper at the bottom, so the plate will be clean.

BONNIE BUTTER CAKE WITH FRENCH SILK FROSTING

Bonnie Butter Cake with French Silk Frosting image

One of my husband's favorite cakes is a butter cake with chocolate frosting. In fact, it's pretty much a favorite with just about everyone. I have to say, though, a yellow cake mix just doesn't have the same "pure" flavor that a homemade one does. So, when I make this, I always make it from scratch. This is one of the best...

Provided by Angela (Grammy) Derby

Categories Cakes

Number Of Ingredients 15

Ingredients

CAKE INGREDIENTS:
2/3 c butter, softened
1 3/4 c sugar
3 eggs
1 1/2 tsp vanilla extract
2 3/4 c all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c whole milk
FRENCH SILK FROSTING:
2 2/3 c confectioners' sugar
2/3 c butter, softened
2 oz melted unsweetened chocolate (cooled)
3/4 tsp vanilla extract
2 Tbsp milk

Steps:

1. Preheat oven to 350' F. ease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.
2. In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy. Continue beating for 5 minutes on high speed, scraping bowl occasionally.
3. Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk. Pour into pans.
4. Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool.
5. Frost with French Silk Frosting or your favorite chocolate frosting recipe.
6. In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Gradually add milk; beat until smooth and fluffy. Makes enough frosting for two 9" layers or three 8" layers. Variation: This cake is also delicious with a lemon frosting.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Bonnie Butter Cake with Italian Meringue Buttercream Frosting image

I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!

Provided by Mary Louise

Categories Cakes

Time 1h45m

Number Of Ingredients 14

Ingredients

2/3 c butter, room temperature
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla extract
2 3/4 c flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk
italian meringue buttercream frosting ***(this will frost a 13x9 inch cake or two layer 8 inch cake. double for larger cake.)
1/4 c cold water
1 c plus, 2 tablespoons white sugar
1/2 c egg whites
3 stick butter, room temperature
1 tsp white vanilla extract

Steps:

1. Preheat oven to 350 degrees.
2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
4. Combine flour, baking powder and salt.
5. On low speed mix in flour alternatively with milk. Do not over beat.
6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
12. Add vanilla. Beat again.
13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
17. Gently frost the rest of your cake with the remainder of the frosting.
18. NOTE: Double the frosting recipe if you making a layer cake.

BONNIE BUTTER CAKE

Bonnie Butter Cake image

This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.

Provided by senseicheryl

Categories Dessert

Time 55m

Yield 1 9 x 13 inch pan, 16 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups sugar
2/3 cup butter, softened (or margarine, if you have to!)
1 1/2 teaspoons vanilla
2 eggs
3 cups cake flour (or you can use 2 3/4 cups all-purpose flour)
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
2 cups sugar
1/2 cup shortening
3 ounces unsweetened chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Steps:

Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping 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 toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.