| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Beer | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1 1/2 | c | Sugar |
| 3 | Egg; separated | |
| 2 1/2 | c | Flour, sifted |
| 1/4 | ts | Salt |
| 1 | c | Beer |
| 1 | ts | Vanilla |
| 1/2 | ts | Baking powder |
| 1/8 | ts | Cream of tartar |
| Arizona Highways magazine | ||
| per Sandee Eveland Submitted By LISE WARING |
INSTRUCTIONS
Preheat oven to 375. Cream soft butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each. Blend in sifted dry ingredients alternately with beer, beginning and ending with dry ingredients. Add vanilla. Sprinkle in baking powder. Beat egg whites and cream of tartar until stiff. Fold gently but thoroughly into batter. Grease and flour two 9-inch layer pans. Pour batter into pans. Bake at 375 for 25 min. or until cake tests done. <HOBBIT@MAIL.UTEXAS.EDU> On TUE, 19 DEC 1995 093852 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s a limit to God’s patience”