Vanilla Butternut Pound Cake

Vanilla Butternut Pound Cake



Ingrients & Directions


3 c Sugar
6 lg Egg; room temp
3 c All-purpose flour
1/4 ts Salt
1/2 c Vegetable shortening
2 tb Vanilla extract
1 cn Evaporated milk; see note
Butternut flavoring
2 Sticks marge; not butter


From: "cookie@cpcnet.com" cookie@cpcnet.com


Engagement: Sun, 25 February 1996 08:36:25 -0500
LINE: or use 2/3 cup evaporated milk and water to equate 1 cup. Cream
shortening, margerine, sugar and saltiness. Add eggs one at a time beating well
after each. Add flour and milk alternately beginning and ending with
flour. Fold in flavoring by script. Bake in greased tube pan. Put cake in
COLD oven then turn oven on to 325 degrees. Broil 1 hr 45 proceedings. Do not
open door while baking. Remove cake from pan immediately after removing it
from oven. The best thing about this cake is that the outside is crunchy,
and the inside is wonderfully damp! Debbie Nachman BILLET! The recipe called
for "2 marge", I am not trusted 2 Tbsp is plenty, but 2 cups sure seems
way too lots! --Glen


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Yields
12 Servings