Buttercream Butter Cake (Butter, Butter, Butter)

This is the greatest cake ever... EVER.

This beauty is a butter recipe cake with homemade buttercream icing and strawberries sandwiched in the middle. Yum.

The cake was a trial run for my soon to be sister-in-law's grad party this weekend. I also used the opportunity to practice frosting roses. I used a 1M Wilton tip. I made a mess but none of the frosting went to waste, trust me!

This makes a massive 2 layer cake for about 40 people.

The Cake (per layer):

• 2 boxes Duncan Hines Butter Recipe cake mix (follow the directions but undercook the cake a little to keep it moist)
• 1 1/3 cups water
• 6 eggs
• 1 cup (2 sticks) butter, softened
• 1 12x18 in cake pan (2 in deep)
• 1 14x20 cake board

Preheat the oven to 375. Grease a 12x18 in sheet cake pan REALLY well. This is a really big cake, I had some trouble getting it out of the pan. While heating the oven, mix all the ingredients together using a hand mixer. I put the beater on high for about 2-3 minutes. Pour the batter into the sheet cake pan and bake at 375 for 30 minutes until cooked through but still moist.

As soon as you pull the cake out of the oven, loosen it up and turn it out onto your cake board. Wrap immediately with plastic wrap to keep it moist as it cools.

Stay tuned for the homemade frosting recipe...