We had another birthday in the beginning of September. The birthday boy wanted a cat cake this year. So we had a puppy cake and cat cake close together. This one actually comes out of my mom's old Better Crocker cookbook. When we were at her house this summer, I was looking through it and my son saw this cake and wanted it. I think I had the same cake when I was little! Fun times.
To make this, you'll need two round cakes, 8 or 9 inch. Then you leave one whole and cut the other into shapes to make a cake. There is a pattern on the Betty Crocker website. Go there and scroll down. :) For a cake like this, where you'll be cutting it up, a firm cake is a must. I always do a pound cake for things like this. This time, I just used an easy recipe from MY Betty Crocker cookbook, which is "newer" because I got it in 2000, ha ha.
Betty Crocker's Pound Cake
adapted from Betty Crocker
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
1. Heat oven to 350°F. Grease bottom and sides of 8 or 9-inch pans with shortening; lightly flour. (For ease in removing cakes after baking, line each pan with wax paper (cut into a circle to fit pan). Grease and flour paper.)
2. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pans.
3. Bake 30-45, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
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