AI am making a open book cake for my son's birthday. I need a good recipe that I can make or double to make enough batter for a 12 by 18 sheet cake. I planned to use Beyond Buttercream's recipe but I didn't know she made it into a ebook. One that right now is out of my budget to buy.:-( Any suggestions? I plan to use fruit filling and buttercream icing. Either IBC or SBC. Of all my kids he's hardest to please." No chocolate, nut butters or mint. "

you've got mail -- plus

this one http://homecooking.about.com/od/cakerecipes/r/blc13.htm

to this recipe i add an extra quarter cup of flour and i add the eggs to the creamed butter/sugar and beat well -- i do not separate and whip up the whites and yolks -- i add them right out of the shell -- for a more white cake i remove most of the egg yolks -- this cake is really really good but i do not put any cakes made with butter into the fridge because they do not bounce back to room temp -- the butter stiffens it up 

best to you!

AThank you I think I will try the first recipe you sent me in email.

awesome -- hope all goes well