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2 sticks butter 3/4 c. Crisco 3 c. sugar 6 eggs 1 1/2 c. cake flour 2 c. self-rising flour 1 c. buttermilk 1 c. canned milk 1 tsp.+ vanilla All ingredients should be at room temperature. Cream butter and Crisco. Add eggs, one at a time. Add vanilla. Add flour and milk alternately, beginning and ending with milk. Line cake pans with wax paper. Place 1 spoonful (large mixing spoon) of batter in pan and spread evenly, letting batter touch sides of cake pan. Bake at 350 degrees until lightly brown. Icing: 2 c. sugar 5 Tbsp.+ cocoa 1 c. canned milk 3 Tbsp. white Karo 1 stick butter 1 tsp. vanilla Mix sugar and cocoa together. Add just enough water to mix; add other ingredients. Cook slowly and, when it begins to boil, let boil for 1 minute. Remove and beat until it thickens. (You may want to put icing in refrigerator for a few minutes to cool.) Spread sparingly on each layer. Make powdered sugar frosting for top and sides of cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |