Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs; well beaten |
| 1½ cup | Sugar |
| ½ cup | Vegetable shortening |
| ¼ teaspoon | Salt |
| ⅔ cup | Milk |
| 2 teaspoons | (heaping) baking powder |
| 1½ cup | Flour |
| 1 teaspoon | Vanilla |
| ½ cup | Light brown sugar |
| ½ cup | Granulated sugar |
| ¼ cup | Butter |
| 1 tablespoon | (heaping) flour |
GOULASH ICING
Preheat oven to 350F. Grease and flour an 8" x 8" or 9" x 9" baking pan, or casserole. Thoroughly mix all ingredients. Pour into prepared pan and bake for approximately 25-30 minutes. Immediately cover with Icing (directions follow) and place under broiler for approximately 5 minutes. Watch closely so topping does not scorch. Remove from oven and allow to cool. Serve warm with ice cream or whipped cream, if preferred.
Goulash Icing: Using a pastry cutter (or food processor) thoroughly mix icing ingredients. Spread over the top of the hot cake. Place under the broiler for approximately 5 minutes.
Posted to Bakery-Shoppe Digest V1 #198 by "Peggy L. Makolondra" <pmakolon@...> on Aug 21, 1997