| 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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