It’s my 40th birthday on the 17th. Hopefully I’ll get my wish. This Butter cake recipe reminiscent of the 1-2-3-4 cake that my husband Grandma used to bake. The numbers refer to ingredient amounts. It’s sure delicious!
Classic Birthday Butter Cake with Chocolate Frosting
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 salt
- 2 cups sugar
- 1 cup Butter, softened
- 4 large Eggs
- 2 tsp. vanilla
- 1 cup milk
- 1/2 cup Butter, softened
- 3 (1 ounce) squares unsweetened baking chocolate, melted, cooled
- 4 cups powdered sugar
- 1/4 cup milk
- 2 tsp. vanilla
- Decorator sprinkles, if desired
Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter and cooled chocolate in bowl; beat 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.
Note: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
Up and down our alley you can harvest a smorgestboard of raspberries. Love urban forging. Our neighbors are ever so generous!
My daughter Ava who’s 11 yrs. old used her raspberries she picked to make a pie.
Preheat the oven to 400 degrees.
In a large bowl, mix together:
- 5 c. raspberries (if frozen – thawed) (or any other berry you prefer)
- 1/2 c. sugar (another 1/4 c. if you like it sweeter)
- 5 Tbsp. cornstarch
- the zest of one lemon
Butter a 9 inch pie plate, and line it with:
- 1 pie dough round, she used store-bought (there should be extra dough hanging slightly over the sides)
Pour the filling into the shell and then prepare the top of the pie by cutting the other dough round into long 1 inch wide strips, and then arrange it in a lattice pattern. Cut the excess dough and crimp the edges.
In a small bowl, beat:
Using a pastry brush, carefully “paint” the egg wash on the pie dough, being sure to avoid any large globs of egg. Sprinkle the egg-washed dough with:
Bake the pie at 400 degrees for 45-55 minutes, or until the crust is golden brown.
Let the pie cool before cutting into it, and enjoy!
Homemade Dilly Bars
Who knew the Red River Valley of Minnesota was known for inventing Dilly Bar in 1955?! Specifically at Dairy Queen in Moorhead, MN.
The Dilly Bar, a beloved chocolate-dipped ice cream puck-on-a-stick. The candy coating dips comes in cherry and butterscotch flavors too.
To make your own dilly bars, you’ll simply need vanilla ice cream, a pie pan, baking chips and a few tongue depressors.
Spoon ice cream into mini pie pans and let harden. Wait 1 hour or until ice cream is firm & hard, then pop out of tins. Insert tongue depressor into the side of the ice cream. Place discs of ice on baking sheet lined with parchment paper. Freeze for another hour.
The amount of baking chips you need depends on size & quantity you are making. Separate chips into bowls. Melt chips, by putting them in a microwave for 30 seconds, stir, repeat until smooth.
Spread a thin layer of melted chips on parachment paper and put the ice cream bar on top. Work fast and simply pour the melted chips on the bar until it’s covered and rush frantically place the bars back into the freezer. If you want to add the classic dilly bar swirl, now’s the time to do it- just take a spoonful of the melted chips and pour into a swirl shape.
Enjoy this classic Minnesotan ice cream treat!