Please Please Help Me Find an Erased Recipe!

I can help with the frosting- that is my buttercream recipe! (0:

Gail's no crust buttercream frosting
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Mix at lowest speed until very fluid:

1 C MELTED butter
1 C crisco

Add in 1 t. vanilla

*if you want dark chocolate add in 5 squares unsweetened chocolate and 1 t. chocolate extract. For white chocolate mix in 4 oz melted white chocolate and increase vanilla to 2 t.

Add in 2 boxes (32 oz) sifted powdered sugar all at once, mix at lowest speed scraping constantly. keep mixing and be patient.

That's it. You can make this ahead and rebeat it at low speed when ready to use. Smooth with a 6 inch sheetrock knife.

I like to put the (chocolate) frosting on this Black Russian Cake recipe:
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1 box dark choc cake mix
1 3 oz box INSTANT chocolate pudding
1/2 c oil
1 T coaco
3/4 C (cool) old strong coffee
4 eggs
1/2 C Cream De Coaco
1/4 C Kalhua

Mix it all up, add choc chips to batter if desired. Frost when cool.

Gail

I couldn't find the recipes from this group but I found these on line:

** White Almond Sour Cream Cake *

INGREDIENTS:

2 boxes Duncan Hines white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water or milk
4 Tbls. vegetable oil or butter
2 cups (16oz carton) sour cream
2 teaspoon pure vanilla extract
2 teaspoons almond extract

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees.

One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

** No Crust Buttercream Icing **

This very simple recipe makes a fluffy and buttery icing that doesn’t crust. It’s luscious and can be made in all sorts of flavors. It is not sweet because of the presence of salt which cuts the perception of sweetness and the combination of vanilla and almond extracts. Citrus flavors also cut the perception of sweetness as does the addition of milk.

No Crust Buttercream Icing

Ingredients
•1 1/4 Sticks (3/4 cups) unsalted butter
•(or 1/2 cup (1 stick) butter and 1/4 cup shortening)
•2 cups powdered sugar
•1/4 cups whole or 2% milk
•1 teaspoon vanilla extract
•1 teaspoon almond extract (can substitute with vanilla extract)
•1/2 teaspoon salt

Instructions
Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.
Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.
Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.
You can correct icing consistency with more powdered sugar (a TBSP or two) to stiffen or more milk (same) to make fluffier if necessary — add a little at a time.
Storage:Icing can be stored at the cool side of room temperature. Press plastic wrap on the surface of the icing when storing. Stir before using. If the butter is separating because the room is too warm, refrigerate icing and rebeat until fluffy before using.

Glad Gailski could help you with one. It's impossible to find this on the MP search. What I did find was what you were asking for on the Duncan Hines site. Take a look at it and see if it's the same one you want:

http://www.duncanhines.com/forums/showthread.php?t=12269

Dawn

If you go to allrecipes.com and enter the info you remember about the recipe they will bring up a list of recipes that meet your requirements.

I really enjoy the site and am only signed up for the free portion.

Good luck to you and yours.