Tuesday, March 09, 2004

French Vanilla Cake with Coconut Vanilla Frosting

Made a delicious and medium-light cake last night, mainly because I've been promising one for while to Andrea. Add 3 large eggs, 1/3 cup canola oil and 1 cup water to a Betty Crocker French Vanilla Super Moist cake mix. Beat thoroughly for several minutes until the batter is smooth. Take a 1/4 measuring cup, and fill about 25% with vanilla extract, and then fill to the top with water. Blend into the batter. Bake at 350 degrees for 30 minutes.

For the frosting, I improvised on the white butter cream icing recipe from the original 1950 Betty Crocker Picture Cookbook. Mix together 3 cups powdered sugar, 1/3 cup softened butter, 2 tbspns milk and 1 tspn vanilla extract. Add more milk or sugar to achieve the right texture. Once smooth and ready to spread, add 1 cup flaked coconut.

She and I enjoyed warm cake fresh out of the oven last night, while she shared tales of her day at school.

Send emails to DeborahWhite@UniqueRecipes.com.

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