Country Bob's Cookbook - Country Bob's, Inc., Author

12:39 PM Posted by MAC


Butternut Cake

1 cup vegetable shortening
2 cups sugar
4 eggs
2 cups self-rising flour
1 cup milk
1 Tbl. vanilla butternut flavoring
oz. cream cheese, softened
1/2 cup (1 stick) margarine, softened
1 pkg. (1 lb.) confectioners' sugar
1 tbl. vanilla butternut flavoring
1 cup chopped nuts

Cream the shortening and sugar in a mixing bowl until light and fluffy. Add the eggs and beat until well mixed. Add the self-rising flour and milk alternately, beating well after each addition. Beat in 1 Tbl. flavoring. Pour the batter into 3 greased and floured 9" cake pans. Bake at 350 degrees until the layers test done. Cool in the pans on wire racks for about 10 minutes. Remove from pans and cool completely on wire wracks. Beat cream cheese and margarine in a mixing bowl until well blended. Add confectioners' sugar gradually, beating until of spreading consistency. Beat in 1 Tbl. flavoring. Add the nuts and stir until well mixed. Spread between the layers and over the top and side of the cake. Yields 12 - 16 servings.

Country Bob's Cookbook - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

The above is just a sample of the delicious recipes included in this book. You'll find recipes for everything from Wingettes to Country Bob's Chip Dip in the Appetizer section. There is Sour Cream Slaw Dressing and Cucumber and Tomato Salad in the Salad section. And Foil-Wrapped Chicken and Grilled Chicken-in-a-Pocket in the grilling section. Most of the dishes are made using Country Bob's All Purpose Sauce, which I've used and love. The flavor blends of this sauce adds the perfect touch to anything from baked beans to meatloaf. And I can't wait to try their recipe for Country Bob's Steak Taco in the main dish section.

I made the above cake and have to admit that I did make 3 changes. I used butter instead of the margarine and I used black walnut flavoring instead of the butternut. My reasons? I always bake with butter and I had no butternut flavoring so I substituted using the black walnut. My only other change was that I baked mine in a tube pan instead of 3 cake pans. Again, my reason? I just like to bake cakes in tube pans. But I still ended up with 3 layers. I simply slice my cake creating 3 layers. The cake is not only beautiful but the taste is wonderful. And the recipe, as well as all of the recipes I've found in this book, is simple.

If you would like to see a picture of my cake, visit my site http://stirlaughrepeat.blogspot.com

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