| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chopped sweet onions |
| 2 | c | All purpose flour |
| 4 | tb | Butter |
| 2 | ts | Baking powder |
| 1 1/2 | c | Granulated sugar |
| 1 | ts | Salt |
| 1/2 | Stick butter | |
| 3 | Eggs | |
| 1/3 | c | Shortening |
| 1 | c | Milk |
INSTRUCTIONS
Heat oven to 350 degrees. Grease and flour two 9 inch round pans. Sift together flour, baking powder, and salt in large bowl. In heavy skillet, melt 4 tablespoons butter. Saute onions until lightly crisp but not brown. Pour in mixing bowl to cool. Cream sugar with 1/2 stick butter and shortening. Beat until fluffy. Add eggs, beat slowly, then add flour mixture and milk. Beat for 3 minutes. Add sauteed onions. Stir thoroughly. Pour into pans. Bake about 30 minutes or until wooden stick comes out clean. Cool in pans about 10 minutes; turn out on wire rack and cool completely. Frost with Creamed Icing. Source: Rock Springs Sweet Onion Festival Cook Book 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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