Yield: 9 servings
|½ cup||Butter or margarine, softened|
|1 teaspoon||Vanilla extract|
|1¾ cup||All purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Confectioner's sugar|
|1 tablespoon||To 2 tb milk OR Irish Whiskey|
Green food coloring, optional slivered almonds, optional In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition. Blend in vanilla. combine baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done. For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir until well blended.
Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings.
Origin: Evelyn Kenney in Reminisce March/April 1993. Shared by: Sharon Stevens