| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”