Tuesday, February 10, 2009

Have Your Cake And Eat It, Too

We like home made cakes, baked from scratch. Carrot cakes, chocolate cakes, applesauce cakes, banana cakes - everyone has a favorite. We modify recipes that call for oil or shortening and substitute butter. Two things remain constant - the Limoges cake stand is put into service and the frosting, by popular demand, is always cream cheese. If you like cream cheese, as well, here's an easy, no-fail recipe that makes plenty to frost a double layer cake.

1 cube butter
1 block cream cheese
1 tsp vanilla (real, not fake)
1 whole box powdered sugar + 1/3 of another box (to taste)

While you mix your cake batter, have the butter and cream cheese sitting on the counter, softening. Once your cake is baked and cooled, blend the softened butter, cream cheese and vanilla at medium speed, until light and fully mixed. Add the powdered sugar in thirds, making sure to scrape the sides of the bowl and get it all blended. After the first box, add the next third to the taste and thickness you prefer. Voila! It spreads easily and sets up shortly.

A cup of tea and a piece of cake the morning after is hard to beat.

1 comment:

High Desert Diva said...

I think I gained two pounds just looking at the picture.

Is there anything better than cake for breakfast?