| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
(2 sticks) of Butter or Marg |
| 1/2 |
c |
Vegetable shortening |
| 3 |
c |
White sugar |
| 5 |
|
Eggs, beat until lemon color |
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
WATKINS baking powder |
| 1 |
c |
Milk |
| 1 |
ts |
WATKINS Coconut Flavor |
| 1 |
ts |
WATKINS Rum Extract |
| 1 |
ts |
WATKINS Butter flavor |
| 1 |
ts |
WATKINS Lemon Extract |
| 1 |
ts |
WATKINS Vanilla Extract |
|
|
6 flavor Glaze recipe |
INSTRUCTIONS
In large mixing bowl, cream together the butter, shortening, and sugar
until light and fluffy. Add eggs and beat until smooth. In large bowl,
combine flour and Baking Powder;mix well and set aside. Combine mile with
Extracts and Flavors. Add flour mixture to creamed mixture alternately
with milk mixture, beginning and ending with flour mixture. Spoon mixture
into a 10" tube pan (angel food cake pan). Bake at 325 degrees for 1 1/2 to
1 3/4 hours or until cake tests done. Cool in pan on wire rack for 10
minutes. Turn cake out of pan onto wire rack;invert again. Place waxed
paper under rack to catch glaze drippings. Slowly spoon glaze onto top of
hot cake and let glaze drizzle down sides of cake. Let cool completely.
Glaze with Watkins Six-Flavor Glaze
Formatted for MM by Diana Eichman
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