| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Flour |
| 2 1/4 | c | Sugar |
| 1 | ts | Vanilla |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 3/4 | c | Shortening |
| 1 | pn | Cinnamin |
| 1/2 | c | Cocoa |
| 1 1/2 | c | Hot liquid coffee |
| 3 | lg | Eggs -or- |
| 4 | sm | Eggs |
| Source: My mom. |
INSTRUCTIONS
CAKE REST Note: This cake may not come out tasting the same twice but it is always delicious. Mix all of the above cake ingredients. Add 3 big or 4 small eggs. Bake 350 degrees for 50-60 minutes. Posted to JEWISH-FOOD digest by [email protected] (Joy B Gardin) on Aug 4, 1998, converted by MM_Buster v2.0l.
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