Rich Maple Butter Cake Food

RICH MAPLE BUTTER CAKE

Steps:

• Preheat oven to 350° F. In a medium bowl combine 1 cup flour, 3 Tbsp. granulated sugar, and the cinnamon. Use a pastry blender to cut in the 1/3 cup cold butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom of a 9-inch square baking pan. Bake 5 minutes or just until set.
• In a large bowl beat the 3/4 cup softened butter with a mixer on medium 30 seconds. Add the 3/4 cup granulated sugar and beat until combined. Beat in egg and maple syrup. Add 1 cup flour and half-and-half alternately, beating on low after each addition just until combined (batter may appear slightly curdled). Pour into crust-lined baking pan.
• Bake about 35 minutes or until the cake is nearly firm when you gently shake it. Cool in pan on a wire rack. If desired, sift powdered sugar over top and serve with additional maple syrup.

MAPLE CAKE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter a 9-inch square baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
• Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream; beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
• Make the icing: Combine maple syrup and butter in a bowl. Sift in confectionersâ?? sugar, and whisk until combined. Adjust consistency with more syrup or sugar, if necessary. Spread maple icing over top of cake. Let set, at least 15 minutes, before serving.

RICH BUTTER CAKE

Steps:

• Heat oven to 350°F Combine flour, baking powder and salt in medium bowl. Set aside.
• Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
• Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
• TIP: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
• TIP: This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.

RICH BUTTER CAKE

Steps:

• In a large bowl, combine the cake mix, butter and 3 eggs; beat until smooth. Spread into a greased 13x9-in. baking pan. , Set aside 2 tablespoons confectioners' sugar for topping. In a large bowl, beat the cream cheese, vanilla and remaining confectioners' sugar until smooth. Beat in remaining eggs. Pour over batter. Sprinkle with walnuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with reserved confectioners' sugar. Store in the refrigerator.