1 egg
2 c. flour
1 c. sour milk (2 tbsp. vinegar in 1
c. milk)
1 tsp. soda
1 tsp. cinnamon
Pinch of salt
1 tsp. vanilla
1 1/2 c. cut rhubarb
Cream sugar and shortening, add egg.
Combine soda and sour milk.
Alternately add milk and dry ingredients to creamed mixture.
Stir in rhubarb and vanilla.
Mix topping and sprinkle on cake.
Bake in 9 x 13 inch pan, greased, at 350
degrees for 40 minutes or until cake pulls away from side. TOPPING:
1/2 c. white or brown sugar
1 tsp. cinnamon
1/2 c. nuts
155128
UGLY
DUCKLING
CAKE
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with mixer.
Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan.
Sprinkle 1/2 cup light brown sugar and
1/2 cup chopped walnuts over batter.
Bake at 350 degrees for 45 minutes.
FROSTING:
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk.
Boil for 2 minutes.
Stir in 1
1/2 cups coconut.
Pour on top of cake (when cooled).
155129
CARROT
WALNUT
CAKE
3 c. flour, sifted
2 c. sugar
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