Lindsay's Recipes

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil or melted butter 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 40 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

  Source:  The Frugal Girls Ingredients: 6 tablespoons salted butter, softened 3/4 cup unsweetened cocoa powder 2 1/2 cups powdered sugar 7 tablespoons milk 1 teaspoon vanilla extract Directions: In a mixing bowl, whisk together the cocoa powder and powdered sugar until well combined. Using a mixer, cream the butter until smooth. Gradually add the cocoa powder and powdered sugar mixture and continue creaming until well combined. Add the vanilla and gradually add the milk until the desired consistency is reached. Scrape down the sides of the bowl and mix until well combined. 

Source:  Two Sisters Note: This makes enough to frost a 9"x13" pan. Double if frosting a layer cake. Ingredients: 1 stick butter, softened 2 cups powdered sugar 1/2 teaspoon vanilla 1-2 tablespoons milk 3 fun size Butterfinger bars (about 2 oz) Directions: Beat butter on high speed until creamy. Add the sugar and gradually increase the mixing speed until well mixed. Add the vanilla and 1 tablespoon of milk. Beat until creamy. Add more milk if needed to reach desired consistency. Crush the Butterfinger bars in a bag, then add to the icing and mix in.