Friday, October 1, 2010

Sweet Diva's Birthday Party Cake.....Recipe By Request

Posting this recipe by request of a friend......if you've ever been to one of our birthday parties (well....except for Jacob ~ he's a boy after my own ♥chocolate-loving♥ heart) , you've most likely enjoyed a version of this cake.  Guaranteed to bring rave reviews and happy party-goers!

Warning:  There is nothing healthy about it.  But it is good! IS for a special occasion, after all!  ; )

Take It Easy Yellow Cake

Ingredients :

2 cups flour
1 1/3 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
2 teaspoons vanilla
2 eggs


Heat oven to 350*.

Mix dry ingredients in large bowl.  Add shortening, milk and vanilla.  Beat on med for 2 minutes. Add eggs and beat for 30 seconds more.

Bake in greased 13x9 pan for 35 minutes, or until pick comes out clean. 

Creamy Cake Filling:

Ingredients :

1 (3 1/2 ounce) boxes instant vanilla pudding or 1 (3 1/2 ounce) boxes chocolate instant pudding
3/4 cup whole milk
1/2 pint heavy cream
1 teaspoon vanilla extract


Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.

Wilton Extra Special Buttercream Icing

Take note: this makes a lot....which I usually need because we tend to have big parties where entire families stay, so I need to make a big cake and need all this frosting!  You might want to halve the recipe.


2 cups solid vegetable shortening
8 cups (2 lbs.) confectioners' sugar
1/2 teaspoon salt
1-2 teaspoons clear vanilla extract or your favorite flavoring (I use 1 tsp. vanilla + 1 tsp. almond)
6-8 ounces whipping cream

Makes: About 7 1/2 cups.


Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.

Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.

*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.


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