2 Lbs Sifted Powdered Sugar
1/2 Cup Butter (softened)
1 TB Vanilla
Put the powdered sugar into a large mixing bowl. Add the softened butter and vanilla. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.
1 Package Yellow Cake Mix
1 1/4 Cup Water
3 Eggs
1/3 Cup Vegetable Oil
2 TB Key Lime Juice (10 key limes)
Preheat oven to 350°. Prepare cake pans with oil and flour.
In large bowl, combine cake mix, water, eggs, oil and lime juice; beat with electric mixer 2 minutes.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
1 Package Yellow Cake Mix
1 1/3 Cups Water
3 Eggs
1/3 Cup Vegetable Oil
1/2 Cup Caramel Ice Cream Topping
Preheat oven to 350°. Prepare cake pans with oil and flour.
In large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes. Fold caramel topping into the batter.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
2 Lbs Powdered Sugar
1/2 Cup Butter (softened)
1 tsp Ground Coffee
1 tsp Vanilla
Strongly Brewed Dark Roast Coffee (cold)
Mix powdered sugar, butter, ground coffee and vanilla in a large bowl, at the lowest speed. Add the cold coffee, 1 tsp at a time until you get a smooth, spreadable consistency.
2 Lbs Sifted Powdered Sugar
1/2 Cup Butter (softened)
1 TB Vanilla
2 TB Key Lime Juice
1 TB Key Lime Zest
Put the powdered sugar into a large mixing bowl. Add the softened butter, vanilla, lime juice and lime zest. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.
2 TB Instant Coffee
1 Cup Warm Water
1/2 Cup Butter (softened)
2 Cups Sugar
4 Eggs
6 oz Unsweetened Chocolate (melted)
1 TB Vanilla
2 Cups Flour
1 tsp Baking Soda
1 tsp Salt
Preheat oven to 350°. Prepare cake pans with oil and flour.
Combine instant coffee and water; mix well and set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time; mix well. Add melted chocolate, vanilla and coffee mixture; mix well. Combine flour, baking soda and salt. Slowly add to butter mixture; mix well.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
1 Package White Cake Mix
16 oz Frozen Raspberries or Strawberries (thawed)
Water
3 Eggs
2 TB Vegetable Oil
1 Recipe Strawberry Buttercream Frosting
Preheat oven to 350°. Prepare cake pans with oil and flour.
Drain berries, reserving liquid. Add enough water to reserved berry liquid to make 1 1/3 Cups. In a large bowl, combine cake mix, berry liquid, egg whites and oil; beat with electric mixer 2 minutes. Fold in thawed berries.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool completely and frost with Strawberry Buttercream frosting.
1/2 Cup Shortening
1/2 Cup Butter (softened)
1 oz Unsweetened Chocolate (melted)
1 TB Instant Coffee
1 tsp Vanilla
4 Cups Powdered Sugar
2 TB Milk
In a large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in , icing will appear dry. Add milk; beat at medium speed until light and fluffy.
2 1/2 Cups Flour
2 TB Cocoa Powder
1 1/2 tsp Baking Powder
1 tsp Salt
1/2 Cup Butter (softened)
1 1/2 Cup Sugar
2 Eggs
1 1/2 tsp Red Food Coloring
1 tsp Vanilla
1 Cup Buttermilk
2 TB Water
1 1/2 tsp White Vinegar
1 tsp Baking Soda
Preheat oven to 350°. Prepare cake pans with oil and flour.
In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla; mix well until icing color is well incorporated (scraping down the sides of the bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into the batter.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
1 8 Oz. Pkg Cream Cheese (softened)
1/4 Cup Shortening (white)
1 1/2 Lbs Confectioners’ Sugar
1 tsp Almond Extract
Milk
Combine the cream cheese and shortening in a large bowl and blend with an electric mixer at medium speed until light and fluffy. Add the confectioners’ sugar and extract and begin blending. While blending, add the milk–1 tsp at a time until you get a smooth creamy consistency.