Self-frosted yellow cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| 1 | cup | Sugar |
| 2½ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | cup | Solid vegetable shortening |
| ⅔ | cup | Milk |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Chocolate syrup |
| ½ | cup | Warm water |
| ⅓ | cup | Sugar |
| 2 | quart bowl. | |
Directions
TOPPING
Another one that was in the Syracuse Post Standard.
from Patsy Lawyer
In a large mixing bowl, combine all ingredients except topping items. Blend well at low speed of electric mixer. Increase speed to medium and beat 2 minutes, occasionally scraping sides of the bowl. Spread evenly in greased Combine topping ingredients and spread evenly over batter. Bake at 350 degrees for 40 to 50 minutes or until wooden pick comes out clean. Cool 1 to 2 minutes. Loosen edges with a knife. Invert onto serving plate. If necessary, scrape sauce from bowl and smooth over top. Serve warm with ice cream or whipped cream.
Posted to EAT-L Digest by Sue Albro <SALBRO@...> on Mar 9, 1998