| 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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