2 c Sugar 1 ts Ground nutmeg
1 c Butter or margarine — 1 c Buttermilk
Softened BUTTER CREAM FROSTING:
4 ea Eggs — beaten 1/2 c Shortening
3 c All-purpose flour 1/2 c Butter or margarine —
1 ts Baking pOwder Softened
1 ts Baking soda 1 ts Vanilla extract
1 ts Ground cinnamon 4 c Confectioners’ sugar
1 ts Ground ctoves 3 tb Milk
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
Yields
1 servings