This recipe was passed on to me from my mother, who got it from her mother, and my grandmother got it from her mother. I have no idea of it's origin
or how old it actually is. My great grandmother was born in 1867, so I would say it is approximately 100 years old.
Ingredients
1 cup of butter, has to be butter, everytime I have tried to use margarine the cake has fallen.
2 cups of sugar
3 cups of flour sifted with 3 Tablespoons of baking powder and 1 teaspoon of salt.(self rising flour may be substituted, do not use the baking powder or salt)
4 eggs
about 3/4 cup of milk or just enough to make it the right consistency.
1 Tablespoon vanilla extract
Directions
Preheat oven to 350 degrees, if using glass pan 325.
Cream butter, add sugar, mix thoroughly. Add eggs one at a time, mixing thoroughly
after each. Sift all remaining dry ingredients together. Slowly add about 1/3 of
the flour mixing thoroughly, then add about 1/3 the milk. Continue til all the
flour and milk are added. Continue to beat for about 2 minutes, then add the vanilla
extract and mix thoroughly. Pour into a greased lightly floured 13"x9" pan or 3 8"
or 9" cake pans. Bake about 25 - 35 minutes for round cake pans, 35 - 45 minutes
or until when tested with a toothpick stuck in center of cake the toothpick comes out clean.
Cool for about 10 minutes and remove from pan. May be frosted or eaten plain.
A 7 Minute Frosting or Boiled Frosting is excellant with this cake.
Submitted by:Laverne Tornow, May 2003
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