FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING: Retro Ad with Recipe

A special cake 
a special way 
To reach his heart 
on Father's Day...

I love this Retro Father's Day Ad for Buttercake. A good Butter Cake should be in every baker's repertoire, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.

Ooey Gooey Chocolate Butter Cake: Gooey Butter Cake Day

Gooey Butter Cake is a type of cake traditionally made in St. Louis, Missouri. Gooey Butter Cake consists of a dry, flat base covered with a “goo” mixture. It is sticky and chewy and delicious.

According to the Missouri Historical Society, the first gooey butter cake was made accidentally by a south St. Louis German-American baker in the 1930s. The legend goes that a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling. This ultra-sweet treat is a St. Louis tradition and available in local bakeries all over the city of St. Louis. The original Gooey Butter Cake was made with a yeast-raised sweet dough on the bottom, but these days most recipes use cake on the bottom. It is generally served as a type of coffee cake and not as a dessert cake.

So if Gooey Butter Cake is good, Ooey Gooey Chocolate Butter Cake is even better!

OOEY GOOEY CHOCOLATE BUTTER CAKE

Ingredients

5 ¼ ounces chocolate fudge cake mix 

½ cup salted butter, melted

4 eggs, divided 

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened 

5 tablespoons cocoa powder 

4 cups powdered sugar 

Directions

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan. 

Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan. 

Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan. 

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING: Retro Ad & Recipe

A special cake 
a special way 
To reach his heart 
on Father's Day...

Love this Retro Father's Day Ad for Buttercake. I don't think I've ever posted a Butter Cake recipe. A good Butter Cake should be in every baker's repertoire, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.

REGAL BUTTER CAKE: Retro Ad & Recipe

Here's a Retro 1958 Swans Down Cake Flour Recipe Ad for Regal Butter Cake. It's perfect for a Spring day, picnic, birthday, or another celebration. It's so bright and cheery that I decided to post it, even if it's not chocolate. You can always make a chocolate cake and utilize the recipe for Rainbow Frosting.

 

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

A special cake 
a special way 
To reach his heart 
on Father's Day...

Love this Retro Father's Day Ad for Buttercake. I don't think I've ever posted a Butter Cake recipe before. You've got to love a good Butter Cake, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.