Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter |
| 2 cups | Granulated Sugar |
| 4 \N | Eggs |
| 3¾ cup | All-Purpose Flour -- sifted |
| ½ teaspoon | Salt |
| 6 teaspoons | Baking Powder |
| 1 cup | Milk |
| 1 teaspoon | Vanilla Extract |
| ½ cup | Butter Or Margarine |
| \N pinch | Salt |
| 1 \N | Egg White |
| 3 cups | Confectioner's Sugar |
| 1 teaspoon | Vanilla Or Lemon Extract |
| 1 tablespoon | (-2) Milk, Depends On |
| \N \N | Desired Consistency |
| \N drop | Yellow Food Coloring |
CAKE
YELLOW FROSTING
Preheat oven to 350 F.
For the cake: Cream butter and sugar until light. Beat in eggs, one at a time. Sift flour, salt, and baking powder together. Add dry ingredients to the butter mixture, alternating with milk. Stir in vanilla and blend well. Bake in two greased 16 x 11 x 2-inch sheet pans for 25 mins.
For the frosting: With an electric beater, whip butter or margarine, salt, egg white, and 1½ cups of confectioners' sugar until fluffy.
Add vanilla or lemon extract, then remaining sugar, milk (if needed), and yellow food coloring until desired shade is reached. Let cake cool in its pan and frost the top. Cut into squares and serve.
Yield: 48 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking