| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla |
| 3 |
c |
Sugar |
| 1 |
tb |
Corn syrup, light — white |
|
|
Karo |
| 1 |
c |
Milk |
| 1 |
|
Stick margarine |
INSTRUCTIONS
ICING:
Sift flour, measure; sift again with salt. Cream shortening; add sugar.
Beat until light and fluffy. Add eggs, beating well after each; alternately
add flour and milk. Bake ingreased and floured oblong pan at 350F for 30
minutes. Icing: Put 2 1/2 cups sugar, the milk and syrup in large boiler.
While this mixture is cooking, brown the other 1/2 cup sugar in a heavy
iron skillet. Add the 1/2 cup milk to mixture. Remove from heat; stir well.
Add this brown sugar mixture to the boiling milk mixture. Cook to soft ball
test. Remove from heat; beat in butter. Stir until cool enough to spread.
A wet knife will help in spreading.
Recipe By : Telephone Pioneers of America, MS Chapter 36
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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