Bonnie Butter Cake from Betty Crocker

Bonnie Butter Cake from Betty Crocker

Published on March 2, 2017 | By
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I made this cake for my Dad’s birthday.  I poured the frosting over the cooled cake, spread it to the edges of the pan and waited till Dad was ready for his cake.  This was my first attempt to make a cooked frosting.  Just like in home-economics class.  I could not cut through the frosting.  I could not cut through the frosting with a serrated knife.  Sawing at the edges of the sealed frosting to the cake pan, no luck.  I could also not hammer through the frosting,  UI tried both the blunt side of the hammer and the forked side of the hammer, minimal dents and divots,  Oh crap!!!  If I can’t get this cake out of the pan, Mom is gonna kill me.  Had to pour hot water over the edges of the frosting and cake pan for a long time.  I was able to save the cake pan.

MORAL OF THE STORY

  1.  Use a candy thermomether
  2.  Remember egg whites
  3.  Never make cooked frosting
  4.  Buy ready made frosting

Ingredients

  • 1 3/4 cups sugar
  • 1/3 cup margarine
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 2 1/4 cups all purpose flour or 3 cups cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cups milk
  • FROSTING
  • 1/4 cup sugar
  • 1/4 cup light corn syrup
  • 2 Tbsp water
  • 2 egg whites
  • 1 tso vanilla

Instructions

  1. Heat oven to 350 degrees. Grease and flour a 9x13 or 2 9 inch or 3 8 inch round layer pans. Mix sugtar, margarine, eggs and vanilla till fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder, and salt alternately with milk on low speed. Pour into pans. Bake until wooden pick in center of cake comes out clean. oblong pan 45-50 min. layers 30-35 min Cool.
  2. Mix sugar, corn syrup and water in saucepan. Cover heat to rolling boil over medium heat. Uncover. Boil rapidly until candy thermometer registers 242 degrees or until small amount of mixture dropped into cold water forms a firm ball that holds it shape until pressed. As mixture boils, beat egg whites until soft peaks form. Pour hot syrup very slowly in thin stream into egg whites, beat constantly on medium speed. Add vanilla, beat on high until stiff peaks form. Frost Cake.
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