Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YEILD: 3 cups

Credit: Wilton

Hawaiian Wedding Cake

1 box yellow cake mix (and whatever ingredients are called for to make it)
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip

Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.

While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.

Credit: Lori at Simple Life at Home

Butter Cake

1 1/2 cups butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 teaspoon pure vanilla extract
3/4 teaspoon premium almond flavor
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk

Preheat oven to 350°F. Spray pans with vegetable pan spray, or use Cake Release. In mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour; mix well. Pour into prepared pans. Refer to baking chart, for baking times and temperatures for specific pans. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.

Credit: Wilton