| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Holidays | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1 | c | Buttermilk |
| 1 | tb | Lemon zest |
| 3 | tb | Fresh lemon juice |
| 1/2 | c | Unsalted butter |
| 1 1/2 | c | Sugar |
| 3 | Eggs | |
| 2 1/2 | c | Prepared canned frosting |
| Coarse sugar |
INSTRUCTIONS
Grease & flour 8", 5 1/2" & 4" ovenproof mixing bowls. Combine flour, soda & salt in bowl. Combine buttermilk, zest & juice in second bowl. Beat butter & sugar in large bowl. Beat in eggs, one at a time. Beat in flour alternately with milk to combine. Pour into prepared bowls. Bake in preheated 325 oven 30 to 50 minutes until wooden pick tests clean; remove smallest cake after 30 minutes. Cool bowls 5 minutes. Run knife around edges to loosen; unmold cakes; cool on racks completely. Place 2 larger cakes next to each other. Spread with 2 cups frosting. Sprinkle with sugar. For hat, cut smallest cake in half. Cut out 6" cardboard half circle. Tint 1/2 cup frosting with black food coloring. Frost cardboard for brim; attach to small half of cake. Frost cake; place on head. Decorate as desired. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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