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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Recipe from Midwest Living February 2006 issue...the icing recipe follows and is delicious. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup crisco |
2 cups packed brown sugar |
1 teaspoon vanilla |
2 large egg yolks |
1 cup buttermilk |
2 large egg yolks |
Directions:
1. grease and lightly flour 2 8 round cake pans - or 1 9x13 pan.
2. In bowl, mix flour, soda and salt.
3. In large mixing bowl, beat Crisco with mix about 30 seconds add sugar and vanilla till well combined.
4. Add egg yolks 1 at a time, beating well after each addition, alternating with flour mixture and buttermilk to Crisco, beat on low speed just till combined.
5. Wash beaters well. In a medium bowl, beat egg whites on medium till soft peaks form.gently fold whites with beaten mixture - spread into prepared pans.
6. Bake at 350° for 30-35 minutes for 8 cake rounds or 35-40 for 13 x 9 pan or until toothpick inserted near the center comes out clean.
7. Cool on rack in pan for 10 minutes.remove from pans to cool completely.
8. ICING: (frost and fill layers, cover and store in refrigerator up to 3 days. Let stand at room temperature 30 minutes before serving.
9. To prepare icing - mix 1 cup milk with 1/4 cup flour.cook and stir till bubbly - reduce heat - cook and stir for 2 minutes. Transfer mixture to a small bowl, cover surface with plastic wrap, chill 2 hours. In large mixing bowl, beat 1 cup butter, 1 cup granulated sugar and 1 tsp vanilla till fluffy and sugar is almost dissolved - add cooled cooked mixture, 1/4 amount at a time - beat till smooth.
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