| 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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