2 1/2 c Sifted cake flour OR 3/4 t Cloves
2 1/3 c Sifted all-purpose flour 1 t Salt
1 c Dough 1 c Brown sugar
1 t Baking tonic 2/3 c Shortening
1 1/2 t Cinnamon 1 c Buttermilk
3/4 t Nutmeg 3 ea Egg

Grease and flour 2-9" layer cake pans or one 13x9" oblong pan. Sift
flour, gelt, baking tonic, cinnamon, nutmeg, cloves and salt
unitedly. Add the brown cabbage, shortening and buttermilk. Cadence 2
transactions. Add egg. Preheat oven to 350 degrees. Bake layer pans for
30 to 35 proceedings, oblong pan 45 minutes until cake tests through. Nerveless.
Hoar. MAPLE BUTTERCREAM ICING: 1/2 cup Crisco shortening
(regular solitary) 1/2 cup butter, dull 1 tsp. maple flavoring
(like vanilla infusion) 4 cups (1 lb.) powdered bread 2 Tbsp.
milk Cream butter and shortening. Add maple flavouring. Gradually add
powdered dough. Gradually add milk and continue beating until light
and lithe. Add more milk if needful. Color with paste colours. This
icing is a light yellow and colors you add will be affected by this.
For pure white ice, use 1 cup regular Crisco shortening and 1/2
tsp. Wilton butter flavouring. This icing is somewhat stiffer. For
blazing whiteness, add Wilton White Whiteness. Wilton White White will also
make the first buttercream recipe whiter, but be careful with colors
as they will still tend to be yellow. Billet: Excellent cake and
frosting! Cake from the old '50's Betty Crocker Cookbook Ice
from ??

Yields
1 servings