Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Sugar |
1 cup | Butter or margarine -- |
\N \N | Softened |
4 eaches | Eggs -- beaten |
3 cups | All-purpose flour |
1 teaspoon | Baking pOwder |
1 teaspoon | Baking soda |
1 teaspoon | Ground cinnamon |
1 teaspoon | Ground ctoves |
1 teaspoon | Ground nutmeg |
1 cup | Buttermilk |
\N \N | BUTTER CREAM FROSTING: |
½ cup | Shortening |
½ cup | Butter or margarine -- |
\N \N | Softened |
1 teaspoon | Vanilla extract |
4 cups | Confectioners' sugar |
3 tablespoons | Milk |
In a mixing bowl, cream sugar and butter. Add eggs; beat well.
Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in.
x 2-in. baking pan. Bake at 350 deg. for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a mixing bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake. Yield: 12-16 servings Recipe By : Taste of Home