BUTTERFLY CAKE PAN RECIPES

Steps:

• Step 1: Heat a large pot of salted water to a boil. Add 1/2 box butterfly pasta; cook according to package directions.
• Step 2: Heat 2 tablespoons olive oil in a large skillet over high heat; add 1 1/2 pints tomatoes. Cook, shaking the pan a few times, until tomatoes begin to brown, about 5 minutes. Add 1 chopped onion; cook, stirring, 3 minutes. Add 2 cloved minced garlic; cook 1 minute. Lightly smash tomatoes with the back of a spoon. Add 3 tablespoons herbs, 1/2 teaspoon salt and pepper to taste; cook 1 minute.
• Step 3: Drain pasta; stir into skillet with the sauce until coated. Sprinkle with cheese to taste or stir in mozzarella. Adjust seasoning; serve hot.

Steps:

• Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
• Stir together flour, baking powder and salt in bowl. Set aside.
• Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
• Divide batter evenly between prepared pans. Bake 30-34 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling racks.
• Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.