I need an amazing cake recipe made with butter...?

I need a recipe for both chocolate and vanilla (or white) cakes and their respective icings.





I absolutely hate vegetable shortening so I need a recipe that uses butter.





Also, most icings I have tried to make were not so hot. It seems they taste too icing-sugary. When I tried a chocolate one it tasted kind of like fake chocolate even though I had used real chocolate.





Please help!





(And please keep in mind I have 3 wonderful little ';helpers'; 6, 4, and 21 months so I wouldn't be able to make anything that requires a great deal of time or concentration.)I need an amazing cake recipe made with butter...?
This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.


There is no need for frosting, one of the most moist cake I have ever eaten.





CREAM CHEESE POUND CAKE





1 cup margerine, softened


1/2 cup butter, softened ( do not substitue)


8 ounces of cream cheese, softened


3 cups sugar


6 eggs


3 cups flour


2 tsp vanilla





Combine first 3 ingredients


Creaming them well


Gradually add sugar, beating until light and fluffy


Add eggs 1 at a time, beating each one


Add flour mixture to creamed mixture, stirring until combined


Stir in vanilla





Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans


Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary


Cool in pan for 10 min


Remove and cool completely














KENTUCKY CHOCOLATE POUND CAKE





2 sticks butter (real)


1/2 c. solid shortening


2 1/2 c. (minus 1 tbsp.) sugar


5 x-lg. eggs


3 c. plus 2 tbsp. unsifted cake flour


1/2 tsp. baking powder


1/2 tsp. salt


1/2 c. cocoa


1 1/4 c. milk


2 tsp. vanilla





Cream butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking powder, salt, and cocoa. Add dry ingredients alternately with milk and vanilla to egg mixture. Mix well after each addition. Bake in greased and floured 10 inch tube pan in oven preheated to 350 degrees, about one hour and ten minutes or until wooden pick inserted in center comes out clean. (Cake will crack on top.)





FROSTING:





1/2 stick butter


2 (1 oz.) sqs. unsweetened chocolate, melted


1 lb. powdered sugar, sifted


1 tsp. vanilla


Cream or milk





Combine butter and chocolate; add sugar. Add vanilla and enough cream or milk to make frosting of spreading consistency.














BUTTER LOAF POUND CAKE


Yield: 10 Servings





3/4 c Butter


3/4 c Sugar


1 ts Vanilla


1 1/4 c Sifted flour


3 Eggs (richer- use 3 yolks


And 1 whole)


1/2 ts Baking powder


1/2 ts Salt


(and if batter is too thick


I add 1/4 c milk or cream)





Cream butter, gradually add sugar, creaming till light. Add vanilla,


then eggs, one at a time beating each time. Sift dry ingredients;


stir in. Grease bottom only of 9x5x3 in loaf pan; turn in bater. Bake


at 350F for 50 minutes till done. Cool in pan














Vanilla Poundcake








2 cups all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1/8 teaspoon McCormick庐 Ground Nutmeg


1 cup butter, softened


1 1/4 cups sugar


4 eggs


5 teaspoons McCormick庐 Vanilla Blend








1. Heat oven to 325掳F. Mix flour, baking powder, salt, and nutmeg; set aside.


2. Cream butter and sugar on medium speed 5 minutes. Beat in eggs, one at a time. Blend in half of flour mixture. Mix in vanilla and remaining flour.





3. Pour batter into greased and floured 9x5x3-inch loaf pan. Bake 65 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool.








Nutrition Information per 1 serving





Calories: 316 Sodium: 217 mg





Fat: 17 g Carbohydrates: 36 g





Cholesterol: 111 mg Fiber: 1 g





Protein: 4 gI need an amazing cake recipe made with butter...?
Don't have a recipe for you - but there are plenty of standard butter cakes which taste great. If you find your icing too 'sugary' add butter and a little milk to the icing instead of water. Also - adding a little lemon juice and cocoa powder to this mix makes the BEST chocolate icing! Have fun.
idk. im not a cook...afterall iam only 15.
Although I never put a frosting on this Pound cake.....ate it warm with ice cream.......below are some topping recipes:











POUND CAKE


(Can be used for Strawberry shortcakes, yum)





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.








Whipped Cream Frosting


(This was my mother's recipe)





COOK UNTIL THICK:


1 cup milk


4 TBLS. Flour


set aside to cool





BEAT:


Together鈥?3 minutes


陆 cup margarine


陆 cup shortening (Crisco鈥OT cooking oil)





ADD:


1 cup sugar


(1/4 cup at a time, beat thorouhly)


1 tsp. Vanilla





ADD :


Gradually add flour %26amp; milk mixture





BEAT:


Until the consistency of


Whipped Cream











Chocolate Topping





Beat until smooth with mixer:





6 Tablespoons cocoa


2 Tablespoons cooking oil


2 Tablespoons softened margarine


2 teaspoons white Karo syrup


2 Tablespoons milk


1 1/2 cups sifted powdered sugar


1 teaspoon vanilla





Spread evenly over chilled cake.








STRAWBERRY FROSTING





1/2 stick margarine, butter (melted)


3/4 lb. powdered sugar (more or less if needed)


1/2 box of strawberries, mashed and drained.





MIX:


Margarine, sugar, strawberries (and juice as needed) to spreading consistency to spread on cake.











COOL WHIP TOPPING:


8OZ. CONTAINER Cool Whip


1 small pkg. instant Jell-o pudding





Mix pudding, as directed and let stand 15 minutes until thick. Blend in Cool Whip spread over cake.


mIGHT add a large box of strawberry Jell-o gelatin (OR any flavor) to the topping.


Could decorate with sweet slices of strawberries.








Chocolate Icing


(sister in laws recipe)





1 box powdered sugar (sifted)


3 TBLS. Cocoa


butter (size of a walnut)


1 TBLS. Karo Syrup


coffee 鈥?enough to spreading consistency.











(These two...I've not made...yet)


Mocha Frosting


1 tsp coffee crystals


1/4 cup milk or cream


1/4 cup cocoa powder


5 cups confectioners (powdered) sugar


6 tbs butter


1 1/2 tsp vanilla (imitation vanilla extract, in a bottle)





Blend everything until smooth. Makes enough for one 13x9 cake.








Royal Icing


3 ounces pasteurized egg whites


1 teaspoon vanilla extract


4 cups confectioners' sugar





In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.