| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
Butter |
| 1 |
c |
Potatoes, mashed; hot |
| 1 |
c |
Pecans; chopped |
| 1/2 |
c |
Milk, sweet |
| 2 |
c |
Flour |
| 4 |
|
Egg; well beaten |
| 5 |
ts |
Chocolate; melted |
| 1 |
ts |
Cloves |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 4 |
ts |
Baking powder |
|
|
Ola Cunningham |
|
|
Comanche Study Club cookbook |
|
|
Comanche, TX, 1927 |
INSTRUCTIONS
Cream well the butter and sugar. Add the other ingredients, leaving the
eggs and baking powder till the last. Moisten the baking powder with a
tablespoon of water the fold it and the eggs in lightly. Bake in layer pans
about 40 minutes [in a 350 F. oven, until a toothpick tests clean]. For
filling, use cooked icing with a dozen marshmallows beaten in while the
icing is hot. If you desire, you may add nuts and raisins to the icing.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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