Featured Cookbook

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1. Ham and Dill Scones

2. Red Velvet Cake with Cream Cheese Frosting

Book Description

From an early start making cookie sheets in their garage for a Boy Scout troop to running a multimillion-dollar booming business called Doughmakers Gourmet Bakeware, Bette and Diane have experienced firsthand how baked goods bring people together. Now they provide 125 recipes straight from the Doughmakers' own kitchen and from the kitchens of satisfied customers.

... (more)

The Doughmakers Cookbook : 125 Recipes for Success in Baking and Business

Authors: Bette LaPlante, Diane Cuvelier

Date: March 2004

ISBN: 0060569891

Publisher: Regan Books

Hardcover

ORDER/INFO

Makes 8 servings

• 1/4 pound (1 stick) butter, softened

• 1 1/2 cups sugar

• 2 eggs

• 2 ounces red food coloring

• 2 tablespoons unsweetened cocoa

• 2 1/2 cups cake flour

• 1 cup buttermilk

• 1 teaspoon salt

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda dissolved in

• 1 tablespoon vinegar

• FROSTING:

• 1/4 pound (1 stick) butter, softened

• 8 ounces cream cheese, softened

• 3 tablespoons milk

• 4 to 5 cups confectioners' sugar

1. Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with solid vegetable shortening and then lightly flour them.




2. Cream together the butter, sugar, and eggs in a large bowl. Add the food coloring and cocoa. Alternately add half of the cake flour, half of the buttermilk, and half of the salt. Mix after each addition and then repeat. Stir in the vanilla. Fold in the baking soda and vinegar. Pour the mixture evenly into the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.




3. Allow the cakes to cool slightly in the pans, about 10 minutes. Loosen the sides by running a thin knife along the edge of the pans. Turn the cakes out onto a wire rack and allow to cool completely.




4. To make the frosting:

5. Cream together the butter, cream cheese, and milk. Add the confectioners' sugar until you reach the desired consistency. Additional milk can be used to thin the frosting if needed.




6. Place the bottom layer on a cake base and frost the top. Place the second layer on the first then frost the top and sides.

More From This Book:

1. Ham and Dill Scones

2. Red Velvet Cake with Cream Cheese Frosting

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