I started making a cake this morning and realized that my butter was not at room temperature. I am using a recipe from the Cake Bible and it doesn't have you creaming the butter and sugar first, just adding directly. So I got my butter out of the fridge, cut it up first and then proceeded with the rest of the recipe. When it came time to add the butter, I added it, without checking if it was soft enough first. When the batter was done, I could see small chunks of butter. Is this going to ruin the cake? Help???!!!
I set my unwrapped butter sticks into the microwave and then zap them for 20 seconds at power level 1. Then I flip them over and do another 15 seconds at power level 1. Works like a charm. If I'm using 4 sticks I just stack them two and two and do 25 seconds the first time and 20 the second. Who has time to sit around waiting for butter to soften 
!!
I've baked cakes with chunks of butter in it and I have to say it bakes up just fine,...some kind of littl miracle happens in the oven 
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