| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
(MILK FREE) MARGARINE (1 STICK) |
| 2 |
c |
SUGAR |
| 4 1/2 |
c |
CAKE FLOUR |
| 4 |
ts |
BAKING POWDER |
| 1/2 |
ts |
SALT |
| 2 |
c |
APPLE JUICE OR MILK SUBSTITUTE; (non dairy creamer) |
| 2 |
ts |
VANILLA |
INSTRUCTIONS
350o OVEN
3-WELL GREASED, FLOURED AND WAX PAPER-LINED 8" ROUND PANS
30-35 MINUTES
CREAM MARGARINE AND SUGAR UNTIL VERY LIGHT AND FLUFFY. THIS IS A MUST. SIFT
TOGETHER FLOUR, BAKING POWDER AND SALT. ADD ALTERNATELY WITH JUICE AND
VANILLA. MIX WELL WITH ELECTRIC MIXER. POUR INTO THREE WELL-GREASED,
FLOURED AND WAX PAPER LINED 8" ROUND PANS. BAKE FOR 30-35 MINUTES UNTIL
DONE. COOL ON CAKE RACK. PEEL OFF PAPER WHILE WARM. ICE WITH APPROPRIATE
ICING(DAIRY FREE: MARGARINE (2 TBLS), 1 1/2 C. POWDERED SUGAR, JUICE TO
DESIRED CONSISTENCYAND FLAVORING). CAN MAKE CUP CAKES.
Posted to JEWISH-FOOD digest by Cyndesawye@aol.com on May 31, 1998
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