Butter Cake

"I recently bought a new Wilton 9x13 baking pan and this recipe was on the back of the cardboard insert. This is DH's favorite type of cake. It has a crispy/crunchy crust on the outside and almost a pound cake type texture on the inside. If you want to reduce the crispiness I would suggest lowering the temperature by 25 degrees and using the Wilton Bake Strips around the edge of your pan. We like it without frosting, but you can use whatever type of frosting you like."
 
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Ready In:
1hr
Ingredients:
9
Serves:
12-15
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease and flour a 9x13 baking pan.
  • Cream butter and sugar until fluffy.
  • Add eggs, one at a time, mixing well.
  • Add vanilla and almond extracts and salt and baking powder.
  • Add flour alternately with milk to butter mixture and mix well.
  • Pour into prepared pan.
  • Bake 35-45 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 2 minutes then remove and cool on rack.

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RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
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