| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Cake flour -or- |
| 1 3/4 |
c |
All purpose flour; unsifted |
| 1 |
ts |
Baking soda |
| 4 |
tb |
Powdered buttermilk |
| 9 |
tb |
Cocoa powder |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
Allspice |
| 1/2 |
c |
Plus |
| 3 |
tb |
Mayonnaise or shortening (mayo makes cake extra moist!) |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 8 |
oz |
Cream cheese |
| 1 |
|
Stick butter |
| 1 |
|
Box confectioners sugar (up to) |
| 2 |
ds |
Cinnamon (optional) |
| 1/4 |
c |
Cocoa powder |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
FROSTING
From: rubyd@wam.umd.edu (teresa marie Cannon)
Date: Tue, 22 Nov 1994 14:58:25 +0000
I got this recipe off a Compuserve forum...
Preheat oven to 350 degrees. Grease and flour 2 or 3 8-inch layer pans or 1
9x12x2 cake pan. Mix all dry ingredients together. Blend in mayonnaise,
eggs, vanilla and 1/2 of sour cream. Beat 2 minutes at medium speed with
mixer or 300 strokes by hand. Add remaining sour cream and beat 2 minutes
longer. Pour into pans. Bake 25 to 35 minutes until toothpick comes out
clean. Cool on rack a few minutes before removing from pan. When completely
cool, frost cake.
FROSTING: Cream butter and cream cheese together until fluffy, gradually
add dry ingredients one at a time until all are well blended. Add vanilla
and blend well.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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