OUTBACK BUTTER CAKE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans evenly.
• Start with the cake. Sift together flour, baking soda, cinnamon, & salt. Set aside.
• Cream together sugar, oil, and butter until fluffy. Gradually add the eggs and beat until evenly incorporated.
• Add the vanilla & yoghurt. Continue beating until incorporated.
• Fold in the sifted flour into the creamed butter mixture until evenly incorporated.
• Lastly, fold in carrots, coconut, chocolate and 1 cup of walnuts. Mix well. Evenly distribute cake batter between cake pans. Lightly tap to remove any air bubbles.
• Bake in the oven for about 40 minutes, or until the sides of the cakes pull away from the sides of the pan.
• Combine all the ingredients together (except the vanilla) in a medium saucepan over medium heat. 
• Let simmer for about 3 minutes, stirring frequently, until fully warm throughout and the sugar dissolves. Remove from the heat and whisk in the vanilla.
• Cover to keep warm and set aside. Remove cakes from the oven and let them cool on trivets. Poke 20 holes on the top of each cake layer about surface deep.
• Drizzle the glaze evenly over each cake layer. Let the cakes cool completely and then cover them with plastic wrap.
• Keep chilled until ready for use.
• In a bowl, cream the butter and cream cheese until fluffy
• Slowly add the sugar, lemon zest & juice, and vanilla. Mix well until frosting is smooth.
• If the frosting is soft, place it in the refrigerator to stiffen it up to prepare it for the cake.
• Remove the cakes from the refrigerator and flip them on a cake plate. 
• Put 1 layer, glaze side down on the plate. Put about a cup of frosting in the center of the cake layer and spread it evenly over the cake. 
• Put the other layer on top of the cake, glaze side down, and apply the frosting the same way as the first layer. Cover the sides of the cake with the rest of the frosting. 
• Lightly sprinkle the top of the cake with about 3 tablespoons of chopped walnuts. Press the reserved walnuts onto the sides of the cake.
• Serve at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.