Cannot tell you why this is called Bonnie Butter Cake, but leafing through my spiral notebook from the early 70’s that I copied different recipes into, I came across this one today. Since Randy loves white (or yellow) cake with chocolate frosting, I told him I would make this for him. This sound crazy, but I love all the stains from grease and little fingerprints that had cocoa or butter on them, that are all over this precious memory spiral book. It just always takes me back to days of having 3 little kids pulling up chairs to the cabinet begging to “help” mix or stir. Isn’t it odd that when you are in those days, sometimes we think, “oh how nice it would be to just come in the kitchen and be able to bake a batch of cookies without all “mother’s little helpers”…it would go so much faster and smoother and easier. Then years down the road we see things like I am looking at right now and wish we could go back and have “mother’s little helpers” still pulling up to the cabinets. Moms and dads, don’t wish your years away. Enjoy them and savor each moment that they want to “help”…trust me, it goes much quicker than you will realize. Memories are so wonderful, so don’t wish away the years in which you are making them.
2/3 cup unsalted butter, softened
1 3/4 cup sugar
2 large eggs, room temperature
1 1/2 teas vanilla
3 cups cake flour or 2 3/4 cup all purpose flour
2 1/2 teas baking powder
1 teas salt (if you used salted butter I would only use 1/2 teas salt)
1 1/4 cups milk
Grease and flour 2 9” cake pans (or one 9×13)
In a large bowl, mix butter, sugar, eggs and vanilla until light and fluffy. Beat for 5 minutes on high speed.
In another bowl, mix together the flour, baking powder, salt and stir until well combined. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
Pour into prepared pans and bake until cake tests done. Cool completely before frosting.
Quick Fudge Frosting
1 cup sugar
4 tables cocoa
4 tables butter
1/2 cup milk
2tables corn syrup
2 cups powdered sugar
1 teas vanilla
Mix sugar with cocoa in a small saucepan. Add butter, milk, corn syrup and salt. Heat to boiling, stirring frequently. Boil for 3 minutes stirring occasionally. Remove from heat and cool about 5 minutes. Add powdered sugar and vanilla and beat until no lumps appear. If mixture is too thick to spread over cake layers, add milk about 1 tables at a time and continue beating until mixture is smooth and right texture to frost cake.