Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
From the BHG Test Kitchen
To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
HOW TO SPLIT LAYERS
To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
Balsa wood blocks are sold at crafts stores.
Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.
*Lemonade Buttercream Frosting
Yield: 6 cups
3 cups (6 sticks) unsalted butter, softened
Two-16 ounces jars marshmallow creme**
1/4 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
2 teaspoons pure lemon extract
In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.
From the Test Kitchen
Room-temperature butter ensures that the frosting will be creamy and spreadable.
* * If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.
For many people, nothing beats lounging in the backyard on the Fourth of July with good friends and family—including the four-legged members of the household. While it may seem like a great idea to reward Rover with scraps from the grill and bring him along to watch fireworks, in reality some festive foods and products can be potentially hazardous to your pets.
Never leave alcoholic drinks unattended where pets can reach them. Alcoholic beverages have the potential to poison pets. If ingested, the animal could become very intoxicated and weak, severely depressed or could go into a coma. Death from respiratory failure is also a possibility in severe cases.
Do not apply any sunscreen or insect repellent product to your pet that is not labeled specifically for use on animals. Ingestion of sunscreen products can result in drooling, vomiting, diarrhea, excessive thirst and lethargy. The misuse of insect repellent that contains DEET can lead to neurological problems.
Always keep matches and lighter fluid out of your pets’ reach. Certain types of matches contain chlorates, which could potentially damage blood cells and result in difficulty breathing—or even kidney disease in severe cases. Lighter fluid can be irritating to skin, and if ingested can produce gastrointestinal irritation and central nervous system depression. If lighter fluid is inhaled, aspiration pneumonia and breathing problems could develop.
Keep your pets on their normal diet. Any change, even for one meal, can give your pets severe indigestion and diarrhea. This is particularly true for older animals who have more delicate digestive systems and nutritional requirements. And keep in mind that foods such as onions, chocolate, coffee, avocado, grapes & raisins, salt and yeast dough can all be potentially toxic to companion animals.
Do not put glow jewelry on your pets, or allow them to play with it. While the luminescent substance contained in these products is not highly toxic, excessive drooling and gastrointestinal irritation could still result from ingestions, and intestinal blockage could occur from swallowing large pieces of the plastic containers.
Keep citronella candles, insect coils and oil products out of reach. Ingestions can produce stomach irritation and possibly even central nervous system depression. If inhaled, the oils could cause aspiration pneumonia in pets.
Never use fireworks around pets! While exposure to lit fireworks can potentially result in severe burns and/or trauma to the face and paws of curious pets, even unused fireworks can pose a danger. Many types contain potentially toxic substances, including potassium nitrate, arsenic and other heavy metals.
Loud, crowded fireworks displays are no fun for pets, so please resist the urge to take them to Independence Day festivities. Instead, keep your little guys safe from the noise in a quiet, sheltered and escape-proof area at home.
3 tblspoons cooking oil
¼ cup onion, grated
1 garlic clove, crushed
1 cup catsup
¼ cup Worcestershire sauce
¼ cup lemon juice
2 tblspoons white vinegar
1 teaspoon hot pepper sauce
¾ teaspoon salt
2 tblspoons sugar
2 teaspoons paprika
1 ½ teaspoons chili powder
1 tblspoon dry mustard
2 teaspoons water
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in the Sam Houston Memorial Museum gift shop.)
1 small yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.