Filus59602
Senior Cook
Bonnie Butter Cake
Yield: 16 servings.
2/3 cup margarine or butter -- softened
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla
2-3/4 cups all-purpose flour*
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1-1/2 cups Chocolate Butter Frosting -- (see recipe)
Heat oven to 350F. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 9 × 1 1/2 inches. Mix margarine, sugar, eggs and vanilla in large mixer bowl until 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 pan(s).
Bake until toothpick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from pan. Cool completely. Frost rectangular or fill and frost layers with Chocolate Butter Frosting (see recipe).
Per Serving: 377 Calories; 16g Fat (37.8% calories from fat); 4g Protein; 56g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
NOTES : *If using self-rising flour, omit baking powder and salt.
Chocolate Butter Frosting:
1/3 cup margarine or butter -- softened
2 ounces melted unsweetened chocolate -- (cool)
2 cups powdered sugar
1-1/2 teaspoons vanilla
2 tablespoons milk (about)
Mix margarine and chocolate. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Yield: 16 servings.
Per Serving: 125 Calories; 7g Fat (49.5% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
Yield: 16 servings.
2/3 cup margarine or butter -- softened
1-3/4 cups sugar
2 eggs
1-1/2 teaspoons vanilla
2-3/4 cups all-purpose flour*
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups milk
1-1/2 cups Chocolate Butter Frosting -- (see recipe)
Heat oven to 350F. Grease and flour rectangular pan, 13 × 9 × 2 inches, or 2 round pans, 9 × 1 1/2 inches. Mix margarine, sugar, eggs and vanilla in large mixer bowl until 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 pan(s).
Bake until toothpick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from pan. Cool completely. Frost rectangular or fill and frost layers with Chocolate Butter Frosting (see recipe).
Per Serving: 377 Calories; 16g Fat (37.8% calories from fat); 4g Protein; 56g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.
NOTES : *If using self-rising flour, omit baking powder and salt.
Chocolate Butter Frosting:
1/3 cup margarine or butter -- softened
2 ounces melted unsweetened chocolate -- (cool)
2 cups powdered sugar
1-1/2 teaspoons vanilla
2 tablespoons milk (about)
Mix margarine and chocolate. Mix in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Yield: 16 servings.
Per Serving: 125 Calories; 7g Fat (49.5% calories from fat); trace Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
