| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Eggs; well beaten | |
| 1 1/2 | c | Sugar |
| 1/2 | c | Vegetable shortening |
| 1/4 | ts | Salt |
| 2/3 | c | Milk |
| 2 | ts | (heaping) baking powder |
| 1 1/2 | c | Flour |
| 1 | ts | Vanilla |
| 1/2 | c | Light brown sugar |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Butter |
| 1 | tb | (heaping) flour |
INSTRUCTIONS
GOULASH ICING Preheat oven to 350F. Grease and flour an 8" x 8" or 9" x 9" baking pan, or casserole. Thoroughly mix all ingredients. Pour into prepared pan and bake for approximately 25-30 minutes. Immediately cover with Icing (directions follow) and place under broiler for approximately 5 minutes. Watch closely so topping does not scorch. Remove from oven and allow to cool. Serve warm with ice cream or whipped cream, if preferred. Goulash Icing: Using a pastry cutter (or food processor) thoroughly mix icing ingredients. Spread over the top of the hot cake. Place under the broiler for approximately 5 minutes. Posted to Bakery-Shoppe Digest V1 #198 by "Peggy L. Makolondra" <pmakolon@mail.wiscnet.net> on Aug 21, 1997
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