Country Crock Recipes

Buttery Yellow Cake With Creamy Frosting

1 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil

1 box (1 lb. 2.25 oz.) yellow cake mix

1-1/3 cups water

3 large eggs

1 lb. confectioners sugar

1 tsp. vanilla extract

3to4 Tbsp. milk

Preheat oven to 350°. Spray two 9-inch round cake pans with nonstick cooking spray; set aside. In microwave-safe bowl, microwave 1/2 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil at HIGH until melted, about 30 seconds. In large bowl, with electric mixer on low speed, beat melted Spread, cake mix, water and eggs 1 minute or until moistened. Beat on medium speed, scraping sides occasionally, 2 minutes. Pour into prepared pans. Bake 25 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes. Remove from pans and cool completely. Meanwhile, in medium bowl, with electric mixer on low speed, beat confectioners sugar, remaining 1/2 cup Spread, milk and vanilla 30 seconds. Beat on medium speed, scraping sides occasionally, 1 minute. Spread on cake.