Vanilla Cake with Brown Butter Frosting

Another year, another birthday for MDS. To celebrate year 45, I made this Vanilla Cake with Brown Butter frosting recipe that I found in Mom's recipe box. The recipe card has both the cake and frosting on one card, so they are meant to go together. And, the cake and frosting are so good that they could be used in other combinations.

The cake itself was just right--light and moist. The frosting is also quite delicious. I often have trouble with frosting, but this one came out fine. I did put the cake in the refrigerator immediately after making it to get the frosting to set. This cake and frosting combination is a great way to celebrate being another year older.

Vanilla Cake 

• 2 1/2 cup flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup butter
• 1 2/3 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup milk

Sift together flour, baking soda, and salt; reserve. In a mixing bowl, cream butter with sugar until light and fluffy. Add vanilla and beat well. Beat in eggs, one at a time, mixing well after each. Add flour mix alternating with milk, beginning and ending with flour. Beat batter for 1/2 minute after all ingredients have been added. Grease and flour two nine-inch round layer pans. Divide batter evenly between two pans. Bake at 375 for 30 minutes. Cool for ten minutes in pan, then turn out onto rack to cool. 

Brown Butter Frosting

• 1/2 cup butter
• 4 1/2 cup confectioners sugar
• 1 1/2 tsp. light corn syrup
• 6-7 Tbsp. light cream

Heat butter slowly in heavy-bottom saucepan over very low heat until browned slightly (careful not to burn). Turn into large bowl and, with beaters running, add confectioners sugar alternating with light corn syrup and light cream. Beat until smooth.

Frost layer of the cake. If desired, sprinkle with chopped pecans. Put second layer and frost top and sides. If desired, press chopped pecans over top and sides.

Mexicali Rice

I found this recipe in Mom's recipe box, but I have no idea where she found it. This easy-to-make recipe is delicious and filling. Like a pilaf, the rice is cooked within all the other ingredients. This recipe fills a very large skillet and could be used as a main dish for four or a side dish for many. 

When I made this dish, I stuck to the recipe. But you could also modify the dish by using ground chicken or ground turkey. You could also adjust the heat by adding chili powder or other seasoning. You could also add toppings, such as avocado or cheese, to dress up the dish. This recipe is a solid base recipe that can be made as is or easily modified.

Mexicali Rice 

• 1 pound ground beef
• 1 medium onion, chopped
• 1 chopped green pepper
• 1 cup uncooked rice
• 1 15 oz. can tomato sauce with bits
• 2 cups hot water
• 1 1/2 tsp. salt
• 1 tsp. prepared mustard

In a large skillet, cook beef until lightly browned; add onion and green pepper; cook until tender; drain fat. Add remaining ingredients; mix well. Bring to a boil. Cover and simmer for 35 minutes, stirring once, until rice is done. Enjoy!

Chocolate Sundae Cake

I am not sure why this cake is called Chocolate Sundae Cake, but it is delicious nonetheless. Recently, we had some family over, so I made this case. It was a hit. The cake is a marble cake, somewhat like a pound cake, with delicious fudge frosting. The next time I make this cake, I might try to make it into a sundae by serving it with ice cream with a cherry on top.

The recipe calls for using a ten-inch tube pan, which has flat sides, but I substituted my bundt pan. Other pans would likely work just as well, adjusting the baking time as needed. I made the cake the day before and kept in the refrigerator. I think it was especially good served cold.

Chocolate Sundae Cake 

• 1 cup semi-sweet Chocolate chips
• 3 Tbsp. water
• 3 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1 1/2 cup sugar
• 1 cup butter
• 1 tsp. vanilla
• 4 eggs
• 1 cup milk

Fudge frosting

• 1 cup semi-sweet chocolate chips
• 2 Tbsp. butter
• 1 tsp. vanilla
• 2 cups confectioner suger
• 1/3 cup milk

For the cake, combine chocolate chips and water; heat over until chocolate melts. Remove from heat. Sift flour, baking powder, and salt. Combine in a large bowl sugar, butter, and vanilla; beat until creamy. Beat in one egg at a time. Add flour mixture alternately with milk; beating well after each addition. Turn one-third of mixture into a greased and floured pan. Drizzle one-half of the chocolate mixture. Continue in layers, ending with cake batter on top. Run knife through cake to marbleize. Bake at 350 for 60 to 65 minutes. Cool Completely before removing from pan. 

To make the frosting, melt chocolate with butter. Remove from heat; stir in vanilla and salt. Add confectioner sugar alternately with milk; beat until smooth. Spread over top and sides of cake. Enjoy!