Name: Moist White Cake With White Buttercream Icing
Yield: 4 servings
Ingredients: cake; 1 (18 1/4 ounce) box classic white cake mix (I used Duncan Hines); 1 1/3 cups half-and-half; 2 tablespoons margarine; 3 large egg whites; frosting; 1 cup vegetable shortening; 1 teaspoon clear vanilla; 4 cups sifted confectioners' sugar (32 oz); 4 tablespoons half-and-half

Servings: 4 persons

cake
1 (18 1/4 ounce) box classic white cake mix (I used Duncan Hines)
1 1/3 cups half-and-half
2 tablespoons margarine
3 large egg whites
frosting
1 cup vegetable shortening
1 teaspoon clear vanilla
4 cups sifted confectioners' sugar (32 oz)
4 tablespoons half-and-half

1
CAKE.
2
Preheat oven to 350u00b0.
3
Blend the mix, half and half, margarine, and eggs at medium speed until fully mixed.
4
Pour the batter into greased pans. For this recipe I used two 8-inch round cake pans.
5
Bake for 20- 25 minutes or until cake tests done.
6
Cool the cake while in pans for 10 minutes, then remove and allow them to continue to cool. After cooled then add frosting.
7
FROSTING: Mix shortening, vanilla, sugar (sifted), and half and half at medium speed until fully mixed. If the frosting is too thin, add more sugar, if it is to thick add more half and half.
8
Then ice cake to desired taste.
9
Top with your own choice. I topped mine with strawberry pie filling. It was PERFECT!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Moist White Cake With White Buttercream Icing

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