3 c. sugar
1 c. Crisco shortening
1 1/4 c. sweet milk
6 eggs
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 heaping tbsp. cocoa
2 sticks margarine
Mix flour, cocoa, salt and baking powder together.
Cream Crisco, margarine and sugar.
Add eggs, beating in well.
Add milk and flour alternately, beating
well.
Add flavoring; beat.
Bake in a greased tube pan at 325 degrees for 1 1/2
hours. FROSTING:
1/2 c. Crisco
1/4 tsp. salt
2/3 c. canned milk (1 sm. can)
2 c. sugar
2 tbsp. cocoa
Combine all together.
Cook for 2 minutes, stirring constantly.
Test by
dropping in cold water.
When ball forms when it hits the water, the frosting is done.
Cool and spread on cake.
155306
DUTCH
APPLE
CAKE
4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. allpurpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped
Peel, core and finely chop apples.
In large mixer bowl, combine eggs and vanilla.
Beat at high speed of electric mixer for 2 minutes or until light. Gradually add oil, beating for 2 minutes or until thick.
Gradually beat in
sugar, stir together flour, baking soda, salt and cinnamon.
Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each
addition.
Beat at medium speed for 3 minutes.
Turn batter into greased and floured 9 inch tube pan.
Bake in 350 degree oven for 55 to 60 minutes or until cake tests done.
Remove from pan after cool.
Drizzle with confectioners icing.
CONFECTIONERS
ICING:
1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk
In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency.
155306
DUTCH
APPLE
CAKE
4 med. cooking apples
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