| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
1 |
Servings |
INGREDIENTS
|
c |
Butter; softened |
| 1/4 |
c |
Shortening |
| 2 |
c |
Sugar |
| 5 |
|
Eggs |
| 3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
c |
Butter milk |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Lemon extract |
|
|
Frosting: |
| 1/2 |
c |
Butter or margarine; softene |
| 3 |
tb |
Orange juice |
| 3 |
tb |
Lemon juice |
| 2 |
tb |
Orange peel; grated |
| 2 |
tb |
Lemon peel; grated |
| 1 |
ts |
Lemon extract |
| 5 1/2 |
c |
Confectioners' sugar |
INSTRUCTIONS
Recipe by: Taste of Home In a mixing bowl, cream butter, shortening and
sugar until light and fluffy. Add eggs, one at a time beating well after
each addition. Combine dry ingredients: add to creamed mixture alternately
with buttermilk, beginning and ending with dry ingredients. Stir in
extracts. Pour into three greased and floured 9-in, cake pans. Bake at 350
deg. for 25-30 minutes or until cakes test done. Cool for 10 minutes in
pans before removing to wire racks to cool completely. For frosting, beat
butter in a mixing bowl until fluffy; add the next five ingredients and mix
well. Gradually add confectioners' sugar; beat until frosting has desired
spreading consistency. Spread between layers and over the top and sides of
cake. Yield: 10-12 servings
Posted to MC-Recipe Digest V1 #524 by Adams <adamsfmle@sprintmail.com> on
Mar 19, 1997
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