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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Poppy Seed Cake with Burnt Butter Frosting Recipe

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This recipe for Poppy Seed Cake with Burnt Butter Frosting is from Bolle Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
“Solo Poppyseed cake and pastry filling.”

BURNT BUTTER FROSTING:
1/2 cup butter
3-1/2 cups confectioners sugar
4 Tbsp. milk
1 tsp. vanilla extract
Directions:
Directions:
CAKE::
Make cake as directed on back of Solo poppyseed pastry filling.
Let cool before adding frosting.

FROSTING:
Heat butter In a small sauce pan over medium heat, stirring constantly for 6 to 8 minutes until butter is golden brown.
Remove pan from heat. Pour butter into bowl.
Cover and chill until cool and butter begins to solidify.
Beat butter at medium speed with electric mixer until fluffy.
Gradually add powdered sugar alternatively with milk.
Beat at low speed until well blended; Stir in vanilla.

Add frosting to poppy seed cake.
Personal Notes:
Personal Notes:
Delicious!! It was one of my mom's favorites, and ours, too.

As all of my sisters can attest to, mom loved to bake all kinds of desserts. In fact, she would make a cake and then we would cut a "row" for each of us. Sometimes that row for me (Kim), would be gone at the end of the day.

Whenever I would be a little "down in the dumps" or had a bad day, Mom would smile and say "Let's go eat!" OR she would get recipes out to bake, which always put me in a good mood!

 

 

 

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