| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cake | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Butter |
| 1 1/2 | c | Sugar |
| 2 3/4 | c | Sifted cake flour |
| 3 | ts | Baking powder |
| 1 | c | Cold; strong black coffee |
| 5 | Egg whites | |
| 1 | ts | Vanilla extract |
| 1/2 | ts | Maple flavoring |
| 1/4 | ts | Black walnut flavoring |
| 1/2 | c | Butter or margarine |
| 1 | c | Brown sugar |
| 1/4 | c | Milk |
| 2 | c | Powdered sugar |
| 1/4 | ts | Maple flavoring |
INSTRUCTIONS
ELEGANT CARMEL FROSTING Cream butter and sugar thoroughly. Sift flour and baking powder together and add alternately with coffee, beating well after each addition. In a separate bowl, beat egg whites until stiff; add vanilla, and maple and black walnut flavorings. Fold egg whites into batter. Pour batter into two 9-inch cake pans. Bake at 350 degrees about 30 minutes. Cool; frost with Elegant Carmel Frosting. Elegant Carmel Frosting: Melt butter and add brown sugar. Bring to a boil and boil 2 minutes, stirring constantly. Add milk and return to a boil. Remove from heat and add powdered sugar and flavoring. Beat until smooth. Spread on cooled cake immediately. NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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