| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cakes, Frostings | 1 | Cake | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1/2 | c | Margarine; softened |
| 3 | c | Sugar |
| 5 | Eggs | |
| 3 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Cocoa |
| 1 | c | Milk |
| 1 | ts | Vanilla extract |
| 3/4 | c | Margarine; softened |
| 3 | oz | Cream cheese; softened |
| pn | Salt | |
| 16 | oz | Powdered sugar; plus |
| 1/2 | c | Powdered sugar |
| 1/4 | c | Milk; to 1/2 cup |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
BUTTER CREAM FROSTING Cream butter and margarine until smooth; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients, and add to creamed mixture alternately with milk and vanilla. spoon batter into a well-greased 10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200 degrees and bake an additional 35 to 40 minutes. Cool; spread with Butter Cream Frosting, and decorate as desired. Butter Cream Frosting: Cream margarine and cream cheese until light and fluffy. Add salt and sugar, a small amount at a time, beating until smooth. Slowly beat in just enough milk to make mixture spreadable; add vanilla. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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