| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 3 |
|
Egg yolks; beaten |
| 1 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 1 |
ts |
Milk |
| 3 |
|
Egg whites; stiffly beaten |
| 1/2 |
c |
Sugar |
| 1/3 |
c |
Chopped nuts |
INSTRUCTIONS
Mix together sugar and butter; beat well. Add beaten egg yolks; beat. Mix
flour with baking powder and salt. Add vanilla to milk. Add flour
alternately with milk to the creamed mixture in two additions. Be sure not
to overmix. Spread in an ungreased 10x7 inch pan. Beat egg whites until
nearly stiff; slowly add sugar. Spread on cake; top with nuts. Bake slowly
at 325 degrees for 40 minutes. Nice to serve after a big meal or with
coffee.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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