How to Eat a Cake with Butter on Top (and Cheese)

What if you wanted to get the best out of your favorite butter and cheese cake?

Well, that’s the point of this recipe, right?

But there’s a catch, you might say.

That’s where our friends at the Buttermaid Bakery in Magnolia, New York came in.

They made it for the very best butter and the best cheese in the world, and then they cooked it with butter and cream and sugar and all sorts of other ingredients and added to it the icing that really makes this cake.

So, it’s really like a cake with butter, cream, sugar and butter.

Now, I’m not going to go into the recipe or the details of how the cake was baked, because there’s just so much to learn about it, and that’s one of the things that I like to do when I get together with my husband, who has been a baker since he was a kid.

It’s a great way to introduce me to new things, because it really is a new skill.

We really love to learn new things and learn from the people that we work with.

And we have a passion for making things that we love, and the people are passionate about making things like this, too.

So it’s just an interesting, fun thing.

It can be pretty complicated and I think it’s worth the trouble.

But once you get the hang of it, it will become a very special cake.

And, I mean, it tastes like butter and milk.

It tastes like cream.

And it tastes just like butter.

So you don’t even need to put the butter in.

It’ll make a delicious, delicious cake.

Butter Cake with Creamy Buttercream Frosting Ingredients: 1 cup butter, softened 3 tablespoons sugar 2 cups all-purpose flour 2 cups powdered sugar 1 egg, beaten 2 tablespoons cocoa powder 2 teaspoons vanilla extract 1 teaspoon baking powder 1 cup milk 2 tablespoons butter, melted Directions: In a large bowl, cream together the softened butter and sugar.

Add the flour, baking powder, and cocoa powder.

Beat until well combined.

Add in the egg, beat until combined.

Pour in the milk and mix to combine.

Add flour mixture and milk mixture.

Add butter mixture and beat until well mixed.

Fold in the vanilla.

Add egg, and beat on medium speed for 30 seconds.

Add cream mixture, and mix on medium until well blended.

Pour into a piping bag fitted with a 1/2-inch nozzle, and pipe 2 to 3 inches into a 9-inch springform pan.

If using, pipe 1 inch in. apart.

Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before serving.

Makes 4 servings.

Notes: This recipe calls for cream cheese frosting, which is available at many grocery stores.

I like using plain milk, but you can use any type of cream cheese.

If you have leftover milk, you can substitute it with your favorite brand.

If making a large cake, it may be easier to store the buttercream frosting in a freezer bag.

This frosting can also be used in muffins.