Yield: 12 Servings
|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 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