Emerald isle cake

Yield: 9 servings

Measure Ingredient
½ cup Butter or margarine, softened
1 cup Sugar
2 \N Eggs
1 teaspoon Vanilla extract
1¾ cup All purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Milk
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

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