My Funny Valentine and Starlight Yellow Cake

Walking Through the Bible in One Year —
Bringing the Story to Life
Week 3 reading plan per day:
Monday (Gen. 43-45) Tuesday
(Gen. 46-47)
Wednesday (Gen. 48-50) Thursday (Exodus 1-3)
Friday (Ex. 4-6) Saturday (Ex. 7-9)
Sunday (Ex. 10-12)

I am still flying high from Valentine’s Day and I couldn’t wait to brag, I mean blog about it 🙂  I don’t know what it is about a man and his chain saw, but just last week I snapped a couple of pictures that capture my husband in his happy place!

****This is a happy guy!
Fast forward to February 14.   I had an early morning appointment and so mom and I set off about 8 a.m.   Arriving back home about 11 a.m. as I entered the house I was really surprised to find the wafting fragrance of something freshly baked. What smells so good?  Sweet … vanilla?  I didn’t eat breakfast before I left home, let alone baked anything.  What is that lovely smell?

See why I want to brag?  A beautiful cake made from scratch, beautiful flowers from our yard and a card to boot!  Yep, that very same man wielding the chain saw worked some magic in the kitchen on Valentine’s Day making this beautiful Starlight Yellow Cake from scratch, Vanilla Buttercream Frosting from scratch, and cleaned up the kitchen (cleaner than when I left) all in 3 hours! I know, I know, he’s a keeper!
My favorite cake – yellow with buttercream frosting.  A beautiful, simple, yet elegant combination.  Don’t take my word for it … bake some today for the love of  your life 🙂

Many Blessings and Happy Baking!

Starlight Yellow Cake and Vanilla Buttercream Frosting

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Made from scratch, cake and frosting! A full flavor deliciously moist cake topped with sweet Buttercream frosting. Perfect for the Valentine in your life!

Author: New Betty Crocker Cookbook, 1996

Serves: 16

Ingredients

• 2¼ cup All-purpose Flour
• 1½ cup Granulated Sugar
• ½ cup Shortening (Crisco or Coconut Oil)
• 1¼ cup Milk (whole, 2% or 1%)
• 3½ teaspoon Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 3 large Eggs

Frosting

• 3 cup Powdered Sugar
• ⅓ cup Butter, softened
• 1½ teaspoon Vanilla Extract
• 1 to 2 tablespoon Milk

Instructions

1. Heat oven to 350 degree F. Grease bottom and sides of rectangular pan 13 x 9 x 2, 2 round pans, 9 x 1½ inches, or 3 round pans, 8 x 1½ inches, with shortening and lightly flour.
2. Beat all ingredients (except frosting ingredients) with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into plan(s).
3. Bake rectangle 40 to 45 minutes, 9-inch rounds, 30 to 35 minutes, 8-inch rounds 20 to 25 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely.
4. Frost with Vanilla Buttercream Frosting: Mix powdered sugar and butter in medium bowl. Stir in vanilla and milk.
5. Beat until smooth and spreadable. Add 3 drops food coloring, if desired. Frost cake.

Notes

(1)  Jazz up this favorite cake recipe by stirring in ½ cup chopped nuts, dried cherries, or flaked coconut before pouring into pans.

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