Cake Recipes
Philadelphia Butter Cake
Ingredients
Cake
- 1/4 cup granulated sugar
- 1/4 cup Crisco
- 1/4 teaspoon salt
- 1 large egg
- 1 envelope active dry yeast
- 1/2 cup warm milk
- 2 1/2 cups all-purpose flour
- 1 tablespoon vanilla extract
Topping
- 1 cup (2 sticks) butter
- 2/3 cup all-purpose flour
- 2 cups granulated sugar
- 2 extra large eggs
- 4 to 5 tablespoons milk
Instructions
- Cake: Mix sugar with shortening and salt. Add egg and beat with mixer for
1 minute.
- Dissolve yeast in warm milk. To sugar mixture, add flour, then yeast-milk mixture and vanilla. Mix for 3 minutes by hand.
- Turn onto floured board and knead 1 minute.
- Place in a lightly greased bowl, cover with towel and set in a warm place to rise for 1 hour or until doubled.
- Meanwhile prepare topping.
- Divide dough in two and roll or pat each to fit two well-greased 8-inch square pans. Crimp edges halfway up the pan to hold topping. When dough is spread, prick well with a fork to prevent bubbling. Divide topping and spread over each dough.
- Let cakes stand for 20 minutes, then bake at 375 degrees F for 30 minutes or until done. Do not over-bake. The topping will be crusty, but gooey.
- Let cool before cutting.
- Topping: Cream butter; mix together flour and sugar and gradually beat the sugar mixture into the butter.
- Add eggs, one at a time, beating well after each.
- Add the milk gradually until all ingredients are at an easy spreading consistency, being careful not to make it too runny.