| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Katesmith |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Cake flour; sifted |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Butter; or shortening |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 7 |
tb |
Milk |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Sift the flour once and measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Beat eggs until thick and light and
nearly white; add to creamed mixture and beat well. Add flour, alternately
with milk, in small amounts, beating well after each addition. Add vanilla.
Bake in two greased 9-inch layer pans in moderate oven, 375 deg. F. , 20
minutes. Spread Burnt Sugar Frosting (see recipe) between layers and on top
and sides of cake. Decorate with chopped pecans. Kate Smith Collection 1940
Published by General Foods Corp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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