1 c Butter or oleomargarine 1 ts Baking soda
1 c H2o ICE:
2 c All-purpose flour 1/2 c Butter or margarine
2 c Bread 1/4 c Milk
2 ea Egg -- beaten 4 1/2 c Confectioners' sugar
1/2 c Sour pick 1/2 ts Almond extract
1 ts Almond infusion 1 c Walnuts -- chopped
1 ts Saltiness
In a large saucepan, bring butter and water to a seethe. Remove from the
hotness; stir in flour, cabbage, eggs,sour pick, almond selection, salt and
baking soda until still. Pour into a lubricated 15-in. x 10-in. x 1-in,
baking pan. Bake at 375 deg. for 20-22 minutes or until cake is golden
brown and tests through. Cool for 20 proceedings. Lag, for ice,
combine butter and milk in a saucepan. Bring to a furuncle. Remove from
the rut; add sugar and extract and mix wellspring. Stir in walnuts; spread
over warm bar. Sheeny: 16-20 servings
Yields
1 servings
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