3 c Sugar
6 lg Eggs; 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 margarine; not butter
From: “cookie@cpcnet.com” cookie@cpcnet.com
Date: Sun, 25 Feb 1996 08:36:25 -0500
NOTE: or use 2/3 cup evaporated milk and water to equal 1 cup. Cream
shortening, margerine, sugar and salt. Add eggs one at a time beating well
after each. Add flour and milk alternately beginning and ending with
flour. Fold in flavoring by hand. Bake in greased tube pan. Put cake in
COLD oven then turn oven on to 325 degrees. Bake 1 hour 45 minutes. 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 moist! Debbie Nachman NOTE! The recipe called
for “2 margarine”, I am not sure 2 Tbsp is enough, but 2 cups sure seems
way too much! –Glen
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
12 Servings