| 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 jblg@juno.com (Joy B Gardin) on Aug 4,
1998, converted by MM_Buster v2.0l.
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