Yield: 1 Servings
|2 cups||Cake Flour; sifted|
|2 teaspoons||Baking Powder|
|⅔ cup||Butter; or shortening|
|3 eaches||Eggs; unbeaten|
|16 eaches||Marshmallows;in fourths|
|1 each||Recipe; 7-minute frosting|
Sift flour once, measure,add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven at 375 degrees F.) 25 to 30 minutes. Fold the marshmallows into one recipe ot Seven Minute Frosting then spread between layers and on top and sides of the cake. Kate Smith Collection 1940 Published by General Foods Corp.