Watkins five-flavor cake

Yield: 12 Servings

Measure Ingredient
1 cup (2 sticks) of Butter or Marg
½ cup Vegetable shortening
3 cups White sugar
5 \N Eggs, beat until lemon color
3 cups All-purpose flour
½ teaspoon WATKINS baking powder
1 cup Milk
1 teaspoon WATKINS Coconut Flavor
1 teaspoon WATKINS Rum Extract
1 teaspoon WATKINS Butter flavor
1 teaspoon WATKINS Lemon Extract
1 teaspoon WATKINS Vanilla Extract
\N \N 6 flavor Glaze recipe

In large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy. Add eggs and beat until smooth. In large bowl, combine flour and Baking Powder;mix well and set aside. Combine mile with Extracts and Flavors. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into a 10" tube pan (angel food cake pan).

Bake at 325 degrees for 1½ to 1 ¾ hours or until cake tests done. Cool in pan on wire rack for 10 minutes. Turn cake out of pan onto wire rack;invert again. Place waxed paper under rack to catch glaze drippings. Slowly spoon glaze onto top of hot cake and let glaze drizzle down sides of cake. Let cool completely.

Glaze with Watkins Six-Flavor Glaze Formatted for MM by Diana Eichman

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