Buster Brown Cake Recipes

BUSTER BROWN CAKE

Steps:

• grease and lightly flour 2 8" round cake pans -- or 1 9x13" pan.
• In bowl, mix flour, soda and salt.
• In large mixing bowl, beat Crisco with mix about 30 seconds add sugar and vanilla till well combined.
• Add egg yolks 1 at a time, beating well after each addition, alternating with flour mixture and buttermilk to Crisco, beat on low speed just till combined.
• Wash beaters well. In a medium bowl, beat egg whites on medium till soft peaks form.gently fold whites with beaten mixture -- spread into prepared pans.
• Bake at 350° for 30-35 minutes for 8" cake rounds or 35-40 for 13 x 9 pan or until toothpick inserted near the center comes out clean.
• Cool on rack in pan for 10 minutes.remove from pans to cool completely.
• ICING: (frost and fill layers, cover and store in refrigerator up to 3 days. Let stand at room temperature 30 minutes before serving.
• To prepare icing -- mix 1 cup milk with 1/4 cup flour.cook and stir till bubbly -- reduce heat -- cook and stir for 2 minutes. Transfer mixture to a small bowl, cover surface with plastic wrap, chill 2 hours. In large mixing bowl, beat 1 cup butter, 1 cup granulated sugar and 1 tsp vanilla till fluffy and sugar is almost dissolved -- add cooled cooked mixture, 1/4 amount at a time -- beat till smooth.

BUSTER BAR DESSERT (ICE CREAM CAKE)

Steps:

• Combine cookie crumbs with the melted butter till well coated.
• Press into bottom of a 9x13 inch baking pan.
• Place in freezer 15 minutes.
• Spread the softened vanilla ice cream over the chilled cookie crust.
• Sprinkle salted Spanish peanuts evenly over ice cream.
• Place cake back into freezer.
• For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
• When melted add chips and whisk till smooth.
• Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
• Take off heat and and whisk in vanilla.
• Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• When cooled pour chocolate sauce over top of ice cream and peanuts.
• Freeze 15 minutes.
• Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• Cover with tin foil and freeze overnight.
• Let sit out 10 minutes before slicing and serving.

SHE WILL BUST YOU DOWN WITH THIS BUSTER BROWN DESSERT

Steps:

• Remove the filling from the oreo cookies crush them.
• Layer 1: Mix ¾ of the crumbs with ½ cup melted butter and press into a 9 x 13 pan.
• Layer 2: ½ gallon vanilla ice cream - softened - sliced into 1" sections - usually about 4.
• Layer 3: ½ cup Hershey chocolate fudge spread.
• Layer 4: 1/3 cup crushed peanuts, sprinkled on top.
• Layer 5: 1 large Cool Whip, spread.
• Layer 6: Remaining oreo crumbs.
• Freeze: To be served frozen.

WILLIAMS-SONOMA'S BROWN BUTTER CAKE

Steps:

• Have all the ingredients at room temperature.
• In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
• Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
• Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
• Let the butter cool at room temperature until firm.
• The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
• Bring to room temperature before using.
• Position a rack in the lower third of an oven and preheat to 325°F
• Brush the pan with unsalted vegetable shortening and lightly flour.
• Tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt.
• In a small bowl, combine the milk and vanilla.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
• Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
• Tap the pan gently on a work surface to loosen the cake.
• Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
• Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
• If you're using a 9x13 pan:.
• Butter and flour pan.
• Spoon cake mix into pan and smooth out.
• Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
• Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
• Frost as desired.