Splce cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Butter or margarine -- |
| 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 |
| BUTTER CREAM FROSTING: | ||
| ½ | cup | Shortening |
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 1 | teaspoon | Vanilla extract |
| 4 | cups | Confectioners' sugar |
| 3 | tablespoons | Milk |
Directions
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