Yield: 12 -16
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1⅓ cup||Buttermilk or sour milk; (I used GIL - Israeli variety of sour milk - 11/2 container)|
|½ cup||Shortening; margarine or, (heaven forbid but that's what I used) butter|
</x-rich><x-rich>Source : Better Homes and Gardens Preperation (1 minute):
Mixer the whole thing in the order of the list.
Bake for about 30 mins at medium.
Note : the cake can be frosted in the usual way. Also, it can be cut up, and used as a basis for Petit Fours.
Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <<tarab@...> on May 11, 1998