Instructions. In a large bowl, combine meringue powder, water, vanilla and 3 tablespoons plus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. Gradually add the rest of the sugar and whip at high speed for 5 more minutes until meringue is stiff and dry. Bake and use according to your recipe. Spray a 20cm round cake tin with cooking oil and line base and side with baking paper. Put butter, vanilla and caster sugar in the bowl of an electric mixer and beat on high for 2 minutes. Scrape down side of bowl with a spatula. Continue beating for a further 2 minutes or until mixture is light and fluffy. Add eggs, 1 at a time, beating well Instructions. Preheat oven to 325 degrees F. Spray a 13×9 baking dish with baking spray. Set aside. In a mixing bowl, combine cake mix, softened butter, and egg. Beat until combined, and crumbly. Pour into baking dish and press with palm of hand to create a firm crust. Pro-Tip: If you need more stable buttercream, replace half of the butter with high-ratio shortening. Add in your powdered sugar one cup at a time while mixing on low speed until smooth. Add in your salt, clear vanilla extract, and cream. Whip on high speed for 2-3 minutes until the buttercream is smooth and fluffy. Preheat oven to 350 degrees Fahrenheit. Grease and flour 3 (8-inch) round pans. In a mixing bowl, cream the sugar and butter, mix until light and fluffy. The decadent, double-layer cake oozes rich, fudgy frosting, chocolate chips and tastes like a peanut butter cup. My mother-in-law, Lori, discovered the recipe back in the '80s and has been making wAvK5.

royal thai butter cake recipe