| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
8 |
Servings |
INGREDIENTS
| 9 |
oz |
Butter or margarine |
| 9 |
oz |
Sugar |
| 1 |
|
Packet vanilla sugar (up to) |
| 4 |
|
Eggs |
| 1 |
|
Bottle rum flavoring |
| 1 1/8 |
lb |
Flour |
| 1 |
|
Packet baking powder |
| 1/4 |
pt |
Milk |
| 1 |
oz |
Cocoa |
| 1 |
tb |
Sugar (up to) |
| 3 |
tb |
Milk |
|
|
Breadcrumbs |
INSTRUCTIONS
Cream butter & gradually add sugar, vanilla sugar, eggs & rum flavoring.
Sift flour & baking powder together. Add flour, alternating with milk, to
creamed mixture. Mix until a smooth consistency is obtained. Grease a tube
or loaf baking pan & dust with breadcrumbs. Pour about 2/3 of the mixture
into the prepared pan. Add cocoa, sugar & milk to remaining mixture. Pour
into pan. Draw a ford down & around through both mixtures & swirl the two
together. Place low in oven & bake at 340-390 for 50-60 minutes.
FRAU LOTHAR (RUTH) HIPPLER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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