| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Mom |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
c |
Butter (3 sticks), divided |
| 6 |
lg |
Eggs, separated |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla extract (or more) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar, granulated |
| 2 1/2 |
c |
Confectioner's sugar (4x) |
| 2 1/2 |
c |
Flour |
|
|
Shortening (to prepare |
| 1 |
c |
Light brown sugar, packed |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Cream (or canned milk) |
|
|
Confectioner's sugar, as needed |
INSTRUCTIONS
CAKE
FROSTING
Separate eggs; place all the whites in a large bowl, place 3 yolks in one
small container, and the other 3 in another. Prepare 3 8-inch cake pans
with brown-paper rounds (for bottoms) greased with shortening. Preheat oven
to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat
until thoroughly mixed. Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended, scraping sides with
spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to
butter/sugar mixture alternately with buttermilk in 4 steps, beginning and
ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter. Divide batter between pans and bake at 350
degrees F. about 30-35 minutes, until done.
TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling
boil over medium heat for a few minutes and cool. Add confectioner's sugar
until you have the right consistency. When cakes are done and cooled, put
together with cooled topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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