3 c Sugar
3 c All-purpose flour
1/2 c Vegetable shortening
1 cn Evaporated milk; * see note
2 Margarine; not butter
6 lg Eggs; room temp
1/4 ts Salt
2 tb Vanilla extract
Butternut flavoring
* or use 2/3 cup evaporated milk and water to equal 1 cup. Cream
shortening, margerine, sugar and salt. Add eggs one at a time beating well
after each. Add flour and milk alternately beginning and ending with
flour. Fold in flavoring by hand. Bake in greased tube pan. Put cake in
COLD oven then turn oven on to 325 degrees. Bake 1 hour 45 minutes. Do not
open door while baking. Remove cake from pan immediately after removing it
from oven.
The best thing about this cake is that the outside is crunchy, and the
inside is wonderfully moist!
Debbie Nachman
