Father’s Day Cake
Cake
½ cup butter flavored Crisco
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups granulated sugar
3 large eggs
1/3 cup powdered milk (add enough water to make one cup)
1 teaspoon pure vanilla extract
¼ cup Evan Williams bourbon
Cooking spray
Frosting
1 stick butter, softened
4 ounces cream cheese, room temperature
4 cups confectioner's sugar
¼ teaspoon salt
¼ cup whole milk
½ teaspoon pure vanilla extract
Directions
Cake:
Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray and line bottoms with parchment; spray with cooking spray. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until well combined and creamy, about three minutes.
Divide batter between pans. Slap pans on sideboard to get out any air pockets.
Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
Frosting:
Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes.
Slice the two cake layers in half carefully. Place first half of cake layer on a cake plate and spread 1 cup frosting on top. Continue to do this with three remaining layers. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion.
© Crackerberries 2013
