Bonnie Butter Cake with French Silk Frosting

Long, long ago when I was a young woman, the mother of the man I was then dating came to visit him. Not only were we serious enough that he wanted to introduce me to his mother, but since it was also her birthday, he wanted to show off my culinary talents and asked me to bake her a cake. I wanted to impress her but there was no internet back then and I only owned one cookbook, my trusty Betty Crocker cookbook.

I found a recipe in it for a three layer cake. Three layers! French frosting! At that time, I impressed easily. I also was blissfully unaware of the old adage that you should never make a brand new recipe for company. Betty Crocker never lets me down. The cake came out perfectly. Too perfectly.

His mother refused to believe that I had baked it. She accused me of buying a cake at a bakery and trying to pass it off as my own. My then boyfriend tried to defend me. He had witnessed me make it but she was adamant. I was a liar and a cheat. My relationship with her son did not survive very long after she left.

But I still bake that cake! It’s easy and delicious. Two things to bear in mind when you are making it. Don’t skimp on the time beating it or it will be dense and heavy. Go the full five minutes for a light airy texture. And double the frosting recipe. I’m sorry. Betty lies. As you can see from the picture, it does not make enough to fill and frost three 8-inch layers.

Verdict: Yum!! This one’s a keeper!!

Bonnie Butter Cake with French Silk Frosting
(Source: Betty Crocker Cookbook)

Bonnie Butter Cake

⅔ cup butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 ½ teaspoons vanilla
3 cups cake flour or 2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk

Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches, or two 9-inch or three 8-inch round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan(s).

Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.


French Silk Frosting

2 ⅔ cups confectioners’ sugar
⅔ cup soft butter
2 ounces melted unsweetened chocolate (cool)
¾ teaspoon vanilla
2 tablespoons milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Greadully add milk; beat until smooth and fluffy.

Makes enough frosting for two 9-inch layer or three 8-inch layer cakes.

Recycle: vanilla bottle

Compost: eggshells